- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.in side large reach in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food debris accumulated on kitchen floor. By stove.
- Basic - Food stored on floor. In walk in freezer and walk in cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reuse of ridged single-use container.soy source buckets reused
- Basic - Reuse of single-use number 10 cans.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 63°*
- High Priority - Raw animal food stored over ready-to-eat food. In walk in and reach in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Noodles
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Employee scooping flour from the storage container with their bare hands instead of using a utensil.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Co2 containers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish wash area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large pot used to cool chicken soup
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.at end of cooks line
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of toaster oven soiled with encrusted food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of oyster sauce
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. Co2 tanks blocking employee hand wash by dishwasher
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Walk in freezer
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Co2 containers blocking access.
- Intermediate - Handwash sink used for purposes other than handwashing. Phone wires , sushi bar area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back employee hand wash sink
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.clean trays stored on floor in kitchen area. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Food stored on floor.in walk in freezer **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.box of salmon **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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4/19/2013 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor. bucket of soy sauce. walkin cooler .
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler .
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Working containers of food removed from original container not identified by common name.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. next to soda boxes.
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen area .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. in walkin freezer .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. toaster oven, sushi bar.
- Critical - Observed handwash sink used for purposes other than handwashing. at sushi bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed ripped/worn tin foil used as shelf cover as well as newspaper .
- Critical - Observed uncovered food in holding unit/dry storage area. in walkin 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.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. by soda boxes and by 2 comp sink.
- Critical - Hand wash sink lacking proper hand drying provisions. at sushi bar.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. in mens room.
- Critical - Observed cloth used as a food-contact surface. in sushi rice container .
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. walk in cooler .
- Critical - Observed food stored on floor. walk in freezer .
- Critical - Observed handwash sink used for purposes other than handwashing. bucket .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in rice .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on cooks line.
- Observed nonfood-contact equipment in poor repair ice machine lid held together with duct tape.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. in walk in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw foods over whipped cream, walk in cooler .
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. in walk in cooler .
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. free standing , next to soda boxes .
- Critical - Hand wash sink lacking proper hand drying provisions. at sushi bar employee handwash sink .
- Critical - Handwash sink not accessible for employee use at all times. used as storage , end of cooks line .
- Critical - Observed cloth used as a food-contact surface. under cutting board .
- Critical - Observed container of medicine improperly stored. bottle of antiseptic wash, on prep counter .
- Critical - Observed food stored on floor. walkin cooler and walkin freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in pot of chicken soup, cooling in walkin cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed ripped/worn tin foil used as shelf cover. foil and newspaper .
- Observed single-service articles improperly stored. in wait station area.
- Wet mop not hung to dry.
- 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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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth. lemon.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in an improper manner. shrimp out on counter.
- Critical. Observed food stored on floor. in walkin cooler and walkin freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting boards.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. at ice machine .
- Observed ripped/worn tin foil used as shelf cover. and newspaper .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. back employee handwash sink.
- Critical. Observed toxic item stored by utensils.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
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10/14/2010 | Routine - Food | Warning Issued |
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