- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chilcken,scallops,shrimp,salmon,cobia,yellowtail,and seafood mayo. Corrected On Site.Management voluntarily threw away items.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures WIC.
- Critical. Observed food stored in ice used for drinks lemons.
- Critical. Observed uncovered food in holding unit/dry storage area panko crumbs.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food panko crumbs.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food flour.
- Observed nonfood-contact equipment in poor repair RIF lid rusty.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 0 PPM.
- Critical. Observed soiled reach-in cooler shelves rusty by waitstation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface on doors and handles of all RIC on sushi line.
- Observed residue build-up on nonfood-contact surface sink by tea urn.
- Critical. Hot water not provided/shut off at employee hand wash sink sushi line.
- Observed leaking pipe at plumbing fixture HWS sushi line.
- Observed wall soiled with accumulated black debris in dishwashing area.
- 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, employees working over 60 days without training.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. --- dry food bins in dry storage.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- at sushi bar, sushi fish. 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. --- in dry food bins in dry storage.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- inspector washed hands upon arrival. no other handwashing observed throughout inspect6ion.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- cook on cook line touching & slicing vegetable .
- Critical. Observed employee eating in a food preparation or other restricted area. --- employees eating at sushi-bar. --- emoloyees eating on cook line.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cook line/pass-thru area of kitchen.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. --- exteriors of most equipment & shelving in kitchen. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Identity of food or food product misrepresented.--- 'Crab' is listed on the menu for multiple items where 'Imitation Crab' is used.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Employees have not received training related to their assigned duties. --- sushi-chef unaware of cold/hot food holding temperatures. --- cook handling ready to eat foods without approved AOP.
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5/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. On to go menue
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed equipment in poor repair. No handle
- Observed equipment in poor repair. Reach in cooler handle
- Observed equipment in poor repair. Sushi window in disrepair .
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelves
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Small oven by sushi line
- Observed residue build-up on nonfood-contact surface. Bottom shelves in kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed leaking pipe at plumbing fixture. Dishwasher and hand washing sink bu sushi line
- Critical. Observed screen in window torn/in poor repair.
- Observed grease accumulated on sushi line floor
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler
- Critical. Observed toxic item stored by food. Bleach and soap by three compartment sink.
- Critical. Observed toxic item improperly stored.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Wet mop not hung to dry.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. Walkin
- Critical. Violation: 08A-28-1 Observed food stored on floor. walkin
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelves.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. Above 3 compartment sink
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Walkin fans.
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7/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/22/2009 | Routine - Food | Warning Issued |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 10/7/2008 | Routine - Food | Warning Issued |
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