- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Back Kitchen R IC: Roast Pork 46°F, Chicken 46°F, Shrimp 46°F. Manager took Corrective Action. moved the product to working Cooler. Called Mechanic.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used for sauces.
- Basic - Build-up of grease on nonfood-contact surface. table under the char grill
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cloth used as a food-contact surface. Used to cover prepped vegetables. **Corrected On-Site**
- Basic - Equipment in poor repair. Bain Marie cooler on the cooks line is unable to maintain TCS foods at proper temperatures.Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures.
- Basic - Grease accumulated under cooking equipment. Under the deep fat fryer
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs used for food in water at the sushi bar. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Cornstarch, flour, salt, sugar
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In the Bain Marie cooler on the cooks line. Moved all food to the walk-in cooler.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp tempura left out at the sushi bar . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over fish **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sushi bar
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Must be corrected by next unannounced inspection.
- Intermediate - Identity of food or food product misrepresented. Menu advertises Alaskan King Crab in the Alaskan roll but establishment cannot produce any invoices with King Crab on them. Must be corrected by next unannounced inspection.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 door lowboy reach-in cooler on the cooks line. Inside doors and inside top.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- Intermediate - Spray bottle containing toxic substance not labeled. Under the dish machine.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Cornstarch
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.sushi line Corrected On Site.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food.cellular phone Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.cookline
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Bowl or other container with no handle used to dispense food. Corrected On Site.
- Cloth used as a food-contact surface. Corrected On Site.
- Critical - Employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Reach-in cooler shelves with rust that has pitted the surface.
- Ripped/worn tin foil used as food-contact shelf cover. Corrected On Site.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. throughout establishment
- Critical - No handwashing sign provided at a handsink used by food employees. in sushi bar
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment, in kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. storing sushi meats
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar in kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed moldy air conditioning vent covers throughout kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi 45 degrees F
- Critical - Observed potentially hazardous food thawed in standing water, in handwash sink.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. sugar in kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. throughout kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sugar in service station
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.spoons Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ceiling soiled with accumulated dust.
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.onions Corrected On Site.
- Observed grease accumulated under cooking equipment.fryer
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food.raaw eggs above produce in walkin Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled spray bottle.
- Unwrapped single-service utensils not presented so that only the handles are touched.straws
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor.onions,carrots
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.grill
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.
- Critical. Outer openings not protected with self-closing doors.back door
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.
- Observed personal care item stored with food.
- Carbon dioxide/helium tanks not adequately secured.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner.cup without handle used as scoop
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.
- Observed floor area(s) covered with standing water.in front of walkin
- Light not functioning.hood
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9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No conspicuously located thermometer in holding unit.cookline
- Critical. Observed food stored on floor.carrots
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.bowl without handle used as scoop
- Observed gaskets/seals on cold holding unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated food debris.
- Light not functioning.hood
- Critical. First aid supplies improperly stored.bandages Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Equipment or utensils not designed or constructed in a durable manner.bowl without handle
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed ceiling soiled with accumulated dust.
- Light not functioning.hood
- Critical. Exit signs not properly illuminated. For reporting purposes only.back door
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood
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7/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/27/2009 | Routine - Food | Warning Issued |
| No report available. | 1/16/2009 | Routine - Food | Administrative complaint recommended |
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