May 12, 2009 (Routine)

January 12, 2009 (Routine)

October 14, 2008 (Routine)

July 03, 2008 (Routine)

April 15, 2008 (Routine)

• 4-203.12B - Corrected During Inspection The ambient (air/water) temperature measuring device located in the prep cooler is broken.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.11A - Observed rusted shelves inside the prep cooler.
  Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

December 21, 2007 (Follow-up)

December 20, 2007 (Routine)

• 3-402.11 - Critical Repeat The facility had no documentation for parasite destruction in fish being used for sushi available. At a minimum, all at-risk seafood must be stored at -20 F. for 168 hours (7 days) to assure destruction of parasites, and have such treatment documented and available during inspection.
  Do not prepare sushi using fish until documentation is at hand.
• 3-501.16A2 - Critical Repeat Display cooler was holding prepared sushi boxes above a single layer above 41 degrees and the row closest to the outside edge was also above 41. Temperatures from top to bottom in the front row of the dispaly cooler were: 48, 45, 50, 47
  All out of temperature Sushi was thrown out, and storage patterns were modified.
• 3-602.11B - Sushi mini california roll w/imiatation crab meat labeling was checked against a case of imitation crab labeling and found to be incorrect.
  Modify labels to reflect true ingredients and check all other labels for accuracy.

October 22, 2007 (Critical Procedures)

• 3-501.16A2 - Critical The front row of sushi packages were at 45-51.2 degrees F. cut vegetables were above the required 41 degree maximum, including cut cucumber. Rice was being held for siaking overnight at room temperature (73).
  
• 4-601.11A - Critical The bottom shelves of the sushi reach-in refrigerator were rusty. and not easily cleanable.
  Clean shelves.
• 6-501.111C - Critical There were many flies in this area.
  Seek the help of an exterminator.
• 6-501.14A - There was much dirt built up in the corner behind the storage table.
  Clean area.

May 04, 2007 (Routine)

April 06, 2007 (Routine)

• 3-301.11C - Corrected During Inspection Bowls observed being used as a scoop, to dispense food products.
  Provide scoops or utensils with a handle to prevent the contamination by hands.
• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. 1. Scoops observed with the handle in contact with foods. 2. Utensils observed in a container of warm water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 5-205.11B1 - Corrected During Inspection The handwashing station on the front line is being used for food preparation.
  The handwashing facility identified above is to be used for washing hands only.
• 6-303.11A - Inadequate light was noted in the walk in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects