- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- 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 - Paper-towels used as a food-contact surface in rice pot. **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Water pressure lacking at fixtures that require the use of water. To the hot water in the hand wash sink in the kitchen
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At the front bar. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Strainer and ware washing utensils in hand wash sink at the bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front bar.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Tooth brushing aids stored on top of microwave in rear prep area.
- Basic - Faucet/handle missing at plumbing fixture. At HANDWASH sink in bar.
- Basic - In-use ice scoop stored on soiled surface between uses. On dirty container by ice machine.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At garlic salt container in rear prep area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room.
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store chicken at walkin freezer.
- Basic - Reuse of single-use articles. Reuse of tofu containers to store chicken, veggies.
- Basic - Soil residue build-up on nonfood-contact surface. Ice scoop storage container by ice machine soiled.
- Basic - Soiled reach-in cooler gaskets. At sushi bar.
- Basic - Stored food not covered in walk-in cooler. Prepped onions and carrots.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 200 ppm chlorine at sanitizer bucket.
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish in walkin freezer.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauce at cookline cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Rear prep area.
- Intermediate - Employee used handwash sink as a dump sink. In dishwashing area.
- Intermediate - Food manager certification expired. Chang Yee Mo, 12/07 .
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner by back door shelving.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of fish storage red cooler soiled in walkin cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Chicken.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container cracked or broken. At walkin cooler.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At both sushi cases and at keg beer cooler where milk is held.
- Basic - Reuse of single-service articles. Reuse of tofu containers to store prepped veggies.
- Basic - Soil residue build-up on nonfood-contact surface. Top of dish machine soiled.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm . **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. While cutting carrots. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Time documented by rice pot. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over veggies at walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over broccoli at walkin freezer.
- 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. Sushi fish not date marked in walkin freezer.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar.
- Observed gaskets with slimy/mold-like build-up. at ice cream freezer .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi fish.
- Critical - Working containers of food removed from original container not identified by common name. sushi fish.
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12/5/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. dry storage room.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while handling chikori . Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. at ice cream freezer .
- Critical - Observed handwash sink used for purposes other than handwashing. used to drain pipes from sushi cases.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper vertical separation of raw animal foods. raw beef over raw shrimp.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and eggs at 58 degrees on cart under no temperature control. Placed in walkin cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice at 68 degrees at sushi bar. Corrected On Site. completed application for time as a public health control and documented rice time.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk at bar cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over lemons at reach in cooler in rear prep area.
- Critical - Observed soil buildup inside ice bin. at ice machine .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi fish.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm
- Critical - Working containers of food removed from original container not identified by common name. cinnamon container. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sushi fish.
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9/5/2012 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable.CLOTH USED FOOD COVERING SALADS REACHIN
- Critical - Handwash sink not accessible for employee use at all times.LARGE RICE COOKER BLOCKS ACCESS TO HANDWASH COUNTER
- Lights missing the proper shield, sleeve coatings or covers.BROKEN KITCHEN END OF COOKSLINE
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor.WALKIN FREEZER AND WALKIN
- Critical - Observed handwash sink used for purposes other than handwashing.SCRUBBIES IN COOKSLINE HANDWASH
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE STaTION AND WHISK ENDS OF COOKSLINE Repeat Violation.3rd time
- Critical - Observed live flies in kitchen.
- Critical - Observed soil buildup inside ice bin.
- Observed unnecessary items on the premise.CARDBOARD FOOD BOXES NEAR BACK DOOR DRAWING FLIES
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.CUT DELI MEAT WALKIN
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.HANDWASH
- Critical - Observed food stored on floor.METAL CONTANER SHRIMP KITCHEN FLOOR FD CONTANERS WALKIN FREEZER FLOOR Repeat Violation. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SEVERAL PREPARATION STATIONS Repeat Violation. Repeat Violation.
- Observed single-service articles improperly stored.PLASTIC UTENSILS SERVICE ENDS
- Critical - Observed small flying insects in bar area.
- Plumbing system in disrepair.PLIERS USED FOR HANDWASH HOT AND COLD FAUCET
- Critical - Unlabeled toxic container does not bear the manufacturer's label. SPRAY BOTTLES CLEANER UNLABELED Repeat Violation. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.FRONT SUSHI COUNTER THREE Repeat Violation. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.COOKSLINE Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed food stored on floor.BOXES OF CHICKEN KITCHEN
- Observed garbage on the ground and/or pad around dumpster.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination.BAR STRAWS
- Critical - Unlabeled toxic container does not bear the manufacturer's label.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.FRONT SUSHI COUNTER
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6/1/2011 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees.BAR AND KITCHEN HANDWASH
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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4/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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