- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - Paper towel used as liner for food container.
- Basic - Soiled reach-in cooler gaskets. Cook line and sushi kitchen. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple. **Repeat Violation**
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11/07/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice container.
- Basic - Dead roaches on premises. More than 20 observed in both kitchens under equipment and beneath counters. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Mixed greens on counter on cook line.
- Basic - Food stored on floor. Squid and oil on cook line. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Paper towel used as liner for food container.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic container lids on shelf along cook line.
- Basic - Soiled reach-in cooler gaskets. Cook line and sushi kitchen. **Repeat Violation**
- Basic - Stored food not covered in reach-in freezer. Crab Rangoon.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 54°, fresh garlic in oil 100°, chicken on counter 76°, sprouts on counter 63°, rehydrated noodles 69°.
- High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 30 live roaches. 13 under prep counter on cook line, 3 in gaskets of reach-in cooler adjacent to cook line, 8 along gasket of sushi kitchen reach-in cooler, 1 in gasket of sliding door reach-in cooler in sushi kitchen, 2 under sushi kitchen 3 comp sink. **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Employee used handwash sink as a dump sink. Sushi bar. **Repeat Violation**
- 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. Squid being cut and prepared for later use.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer in sink in main kitchen. **Repeat Violation**
- 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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11/06/2014 | Routine - Food | Emergency order recommended |
- Basic - Ceiling in disrepair. Water damage in main kitchen.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple throughout.
- 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 - 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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5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Onions.
- Basic - Ceiling in disrepair. Water damage in main kitchen.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Dead roaches on premises. 10-15 in sushi bar kitchen and under sushi counter.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep counters and shelves.
- Basic - Employee personal items stored in or above a food preparation area. Keys and cell phone on shelf at end of cook line over prep station.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Deli-style reach-in cooler not holding temp.
- Basic - Grease accumulated under cooking equipment. Both kitchens.
- Basic - Hole in wall. Next to handwash sink in main kitchen.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Uncovered food stored near sink exposed to splash. Onions in main kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 53°, chicken 84°, beef 53°, tomato 53°, salmon 44°, salmon 45°, garlic in oil 98°, sprouts 69°.
- High Priority - Roach activity present as evidenced by live roaches found. Three on sushi bar side of restaurant. One in kitchen near dry storage, two under sushi bar.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands wearing soiled gloves.
- 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 used handwash sink as a dump sink. Kitchen and sushi bar.
- Intermediate - Handwash sink not accessible for employee use at all times. Strainer in kitchen sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaned vegetables in sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen. **Corrected On-Site**
- 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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5/5/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions
- Basic - Case/container/bag of food stored on floor in kitchen. Bottle water
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi
- Basic - Food stored in holding unit not covered. Cut vegetables in display cooler
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - Soiled reach-in cooler gaskets. Cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 50F, chilled **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 54F, chilled **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Colander in sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi kitchen
- Intermediate - No soap provided at handwash sink. Sushi kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Covered waste receptacle not provided in women''''s bathroom. **Warning**
- 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.(opened bottle of water in reach in cooler) **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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4/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
- 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.(opened bottle of water in reach in cooler) **Warning**
- Basic - Food stored on floor.(cases of beverages in hallway buckets of food in sushi kitchen) **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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2/21/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment.(sushi kitchen) **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 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.(opened bottle of water in reach in cooler) **Warning**
- Basic - Food stored on floor.(cases of beverages in hallway buckets of food in sushi kitchen) **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Uncovered food stored near sink exposed to splash.(onions, carrots under hand wash sink) **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.(chicken, seafood, pork, beef, in reach in cooler on cooks line, iced moved to working cooler all foods t 60?f) **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.(0 ppm of chlorine) **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food.(raw chicken in the same bin as unwrapped lettuce and cucumbers) **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.( raw seafood and fogs legs over produce in upright reach in cooler) **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.(unwrapped lettuce and chopped cucumbers stored in same container as raw chicken) **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(above 200ppm of chlorine)? **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No soap provided at handwash sink.(sushi kitchen) **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.(cooked duck) **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Deli style cooler on cooks line) **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.(brown rice portions) **Warning**
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2/19/2013 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. on sushi side. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. [men's restroom ]
- Critical - Observed dented/rusted cans. large can in prep area.
- Critical - Observed food container not properly labeled. [throughout kitchen ]
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [three compartment sink ] Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. [kitchen sink used for dumping customer drinks ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice scoop in cooler Corrected On Site.
- Observed nonfood-contact equipment in poor repair. chest freezer
- Observed nonfood-grade containers used for food storage. [garbage cans used for tempura and rice storage]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [sprouts in reach in cooler ] Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. [inside toaster ovens on sushi side
- Critical - Observed soil residue in storage containers. [seaweed/nori containers]
- Critical - Stop Sale issued due to adulteration of food product. [ dented can]
- observed employee handling glassware for customer drinks by putting hand inside glassware.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. sushi kitchen
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tos on oven handle
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar bin
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline; no lid or straw
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. no lid, near dishmachine
- Critical - Observed food stored on floor. bag of onions under class k fire extinguisher
- Critical - Observed food stored on floor. soybean oil, dry storage area, sushi side
- Critical - Observed handwash sink used for purposes other than handwashing. bowl of ice in sink
- Observed ice scoop with handle in contact with ice. wait area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil 50f, cookline Corrected On Site. chilled
- Critical - Observed raw animal food stored over ready-to-eat food. raw chickrn over vegtables in display reach in cooler
- Critical - Observed soiled reach-in cooler gaskets. cookline
- Critical - Observed torn packages/bags of food exposing the contents to contamination. bag of flour, dry storage, sushi side
- Observed wall soiled with accumulated black debris in dishwashing area. near dishmachine
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice in display reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. flour bin next to stand up walk in freezer
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food...bracelet = prep cook...thai side Corrected On Site.
- Observed ice scoop with handle in contact with ice...sushi side--front section Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat...employee cutting vegetables without gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...garlic/oil Corrected On Site...iced
- Critical - Observed potentially hazardous food thawed at room temperature...thai side---multiple bags of meats by fryer.
- Critical - Observed raw animal food stored over ready-to-eat food...thai side---sliding door cooler--bag of beef on top cut vegetables Corrected On Site.
- Observed wall soiled with accumulated food debris...behind fryer---sushi side
- Critical - Squirt bottle not labeled--condensed milk--sushi side--back kitchen Corrected On Site.
- Critical - Sushi bar--squirt bottles at cutting boards Corrected On Site.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...sushi side small cooler at sushi bar
- Observed grease accumulated under cooking equipment...sushi side
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods...top section of thai side cooler---raw beef behind cooked shrimp Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods...top section of thai side cooler--bowl of raw chicken on top of vegetable Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...sushi side cheese Corrected On Site.moved to working cooler
- Observed wall soiled with accumulated food debris...sushi side=wall behind fryer
- Wet wiping cloth not stored in sanitizing solution between uses...sushi side
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...smaller sushi bar
- Critical - Knife sharpeners used to stir noodles in water Corrected On Site...removed
- Observed employee with no hair restraint...thai side--male cook
- Observed food debris accumulated on kitchen floor...under icemachine--sushi side
- Observed grease accumulated under cooking equipment...sushi side--under fryer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoops on chest freezer --thai side
- Critical - Observed interior of microwave soiled..inner/upper section--thai side
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...cheese temps at 50 F--sushi bar Corrected On Site...moved to working cooler
- Observed wall in disrepair...thai side under dishwasher
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....sushi side--sliding glass door cooler by electrical box--temps at 58 F.--at callback cooler temps at 42 F--all meats, cheese removed until better repair done
- Critical. Violation: 22-19-1 Observed interior of microwave soiled...sushi side--inner/upper section and plastic plate inside
- Violation: 23-06-1 Observed build-up of food debris--sushi side--door tracks on sliding glass door cooler by electrical box
- Critical. Violation: 32-07-1 Observed handsink stained--sushi side kitchen
- Violation: 36-13-1 Observed grease accumulated under cooking equipment...sushi side--behind fryer
- Violation: 37-05-1 Observed wall soiled with accumulated food debris...both sushi and thai sides[ wall by fryer ]
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers...thai side---above 3bay sink
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11/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...lobster tail temps at 58 F...sushi side
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...seafood temps at 60 F--sushi side
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....sushi side--sliding glass door cooler by electrical box--temps at 58 F.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods...thai side--glass door cooler --raw beef stod above vegetable Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...sushi side--tongs hung on oven door handle Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...rice scoop stored on lower shelf by green bin---opposite 3bay sink Corrected On Site. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...thai side---tongs hung on oven door handle Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink...sushi side=employee washed hands in 3bay sink.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands...thai side--employee touched face and didn't rewash hands Corrected On Site. Corrected On Site. Corrected On Site.
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands...sushi side--sushi chef
- Wet wiping cloth not stored in sanitizing solution between uses...sushi side Corrected On Site.
- Critical. Observed interior of microwave soiled...sushi side--inner/upper section and plastic plate inside
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue...sushi side--freezer by ladder, closest to wall---foods buildup on door shelves
- Observed build-up of food debris--sushi side--door tracks on sliding glass door cooler by electrical box
- Observed reachin cooler door gaskets with foods buildup --sushi side--all coolers
- Observed utensils stored in crevices between equipment..thai side--knives stored behind 3bay sink against wall Corrected On Site. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times....sushi side---handsink blocked by mop,broom,garbage can,cardboard
- Critical. Observed handsink stained--sushi side kitchen
- Observed grease accumulated under cooking equipment...sushi side--behind fryer
- Observed wall soiled with accumulated food debris...both sushi and thai sides[ wall by fryer ]
- Observed dusty ceiling tiles and/or air conditioning vent covers...thai side---above 3bay sink
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11/23/2010 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...small refrigerator at sushi bar--temperature at 50 F..only vegetable here.
- Critical. Observed potentially hazardous food thawed at room temperature...bag of frozen seafood on buckets by fryers. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...tongs on oven door..sushi side
- Observed employee with no hair restraint...1 employee in kitchen.
- Observed build-up of food debris---shekf below rice warmer by chest freezer
- Observed utensils stored in crevices between equipment...sushi kitchen--knife stored between tables Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times...sushi side by icemachine----blocked by brooms and garbage can.
- Critical. Observed bathroom facility not clean...handsink dirty by icemachine in sushi side.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed food debris accumulated on kitchen floor...behind chest freezer
- Observed dusty ceiling tiles --above prep table in kitchen
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[in bulk bins] Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.[reachin cofin freezer]
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.[fan and AC vent on sushi side]
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5/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[tofu and vegetable 49-55 degrees in upright reachin by back door]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[sprouts 67 degrees] Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[fresh garlic in oil 83 degrees]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[soup 97 degrees on stove]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[upright reachin by back door has potentially hazardous foods and vegetable ]PHF moved to working cooler
- Critical. Observed food stored on floor.[bag sugar] Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.[egg rolls in cofin freezer]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[in bulk bins] Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.[not washing hands as needed]
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.[reused containers]
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue[tracks on upright reachin on sushi side].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[dusty hood filters sushi side]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[reachin cofin freezer]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[dusty hood filters on cookline ]
- Observed attached equipment soiled with accumulated dust.[fan and AC vent on sushi side]
- Critical. Exit signs not visible from any direction. For reporting purposes only[.in back sushi side]
- Critical. Identity of food or food product misrepresented.[calling escolar, White Tuna on sushi menu]
- Critical. Manager lacking proof of Food Manager Certification.
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3/16/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.in sushi storage area Repeat Violation.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.throughout
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.hood filters sushi side
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.hood filters
- Violation: 26-02-1 Observed reuse of single-service articles.plastic containers reused for other items
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented.using imitation crab at sushi bar/will change on menu and order new. discussed possible AC if not complied
- Critical. Violation: 53B-08-1 Expired 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. Must update by next unannounced inspection
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10/13/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.in sushi storage area Repeat Violation.
- Critical. Failure to available from provider for freezing records on nonexempt fish for 90 days. yellowtail
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef and pork in reachin deli style cooler Corrected On Site.moved to another cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sprouts 47 degrees Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.seafood in sushi upright cooler 45-47 dwgrees Corrected On Site.moved to another cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.dairy 47 degrees in upright wine cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice 112 degrees, rwturned to cooler
- Critical. Observed food being cooled by nonapproved method.containers too deep
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.deli style reachin closest to sinks
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. No conspicuously located thermometer inall holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cup in rice throughout Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice machine scoop Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint.on cookline
- Observed nonfood-grade containers used for food storage.throughout
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.bulk bins
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.handles on reachin doors
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.tracks on sushi upright
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed build-up of grease on nonfood-contact surface.hood filters sushi side
- Observed residue build-up on nonfood-contact surface.qalls around fryer sushi side
- Observed single-service articles improperly stored. Corrected On Site.
- Observed reuse of single-service articles.plastic containers reused for other items
- Observed hole in wall.under diahmachine
- Lights missing the proper shield, sleeve coatings or covers.in sushi storage room
- Critical. Observed toxic item stored by food.personal medication
- Critical. Identity of food or food product misrepresented.using imitation crab at sushi bar/will change on menu and order new. discussed possible AC if not complied
- Critical. Expired 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. Must update by next unannounced inspection
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10/9/2009 | Routine - Food | Warning Issued |
| No report available. | 5/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Ban Thai Sushi, 2519 Mcmullen Booth Rd # 506, Clearwater, FL »