- Basic - Heavy Grease accumulated under cooking equipment./ fryers and on the wheels
- High Priority - Raw animal chicken behind ready-to-eat food onions - in the make table no complete physical barrier between top and bottom.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ had rice covered tightly for cooling- re- educate chef
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- tofu 47?, butter 45?; product moved to adjacent unit for rapid chilling. **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures- product at 45-48?; a sufficient number of working units is available on site for the volume of food present. . Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Repeat Violation**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- product at 44-50?. A sufficient number of working units is available on site for the volume of food present.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- chicken dumplings at 44?, noodles at 48?, and tofu at 50? in left side make table. Dumplings and noodles moved into unit 1.25 hrs. prior during set-up; product moved to upright freeze for rapid chilling. Operator voluntarily discarded tofu.
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed soda gun holster with accumulated slime/debris.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured, in the kitchen . Repeat Violation. 2 times
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee wash hands with no soap, at sushi bar. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, at sushi bar.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hand wash sink used for purpose other than washing hands, by evidence of cooking utensils in sink at sushi bar
- Carbon dioxide/helium tanks not adequately secured, located outside kitchen . Corrected On Site.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw fish stored over ready-to-eat food. In cook line reach in cooler. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. On nozzles located under hood. In cook line.
- Critical. Observed frayed/spliced electrical wires. Under hot holding unit in cook line. For reporting purposes only.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF items moved to other unit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Left make table opposite wok not holding at 41 F. Items moved to other unit.
- Critical. No conspicuously located thermometer in holding unit at left end of cook line. Corrected On Site.
- Critical. Observed employee engage in food preparation, without washing hands. Cook touched raw beef and then touched cooked food with gloves, and then changed gloves without washing gloves. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Cook wiped knife with sanitized cloth after cutti raw chicken, and returned knife to wall magnet. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Handles at reach in coolers at cook line.
- Critical. Observed toxic item stored by food. Chemicals stored with vegetable oil. Corrected On Site.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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