- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above.spring rolls-117 Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.bowl without handle used as scoop Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.glasses on cloth Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning.hood
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. at rice bins in dry storage . Corrected On Site.
- Violation: 14-33-1 Observed equipment in poor repair. rice container lid broken
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. by mop sink
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3/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. tuna and salmon .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil at 72 degrees under no temperature control . Corrected On Site. ice down and discard within 4 hrs of leaving temperature control. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 90. Corrected On Site. time marked must discard by 4 pm.
- Critical. Observed improper vertical separation of raw animal foods. raw chicken over seafood at walkin cooler. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods at walkin freezer .
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over veggies cookline cooler
- Critical. Observed food stored on floor. rice container on floor at dry storage
- Critical. Observed uncovered food in holding unit/dry storage area. shrimp at walkin cooler
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. not changing gloves from handling raw foods to ready to eat foods. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server handling lemons for drinks with barehands. 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. at rice bins in dry storage . Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on dirty container . Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored in gap between equipment
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. spatula in gap between cookline equipment .
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher from dirty to clean dishes without washing hands. Corrected On Site. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. sushi chef not washing hands from cleaning, touching body part then prep food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing before changing to a new pair of gloves. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed equipment in poor repair. rice container lid broken
- Observed equipment in poor repair. rusted shelving at all cookline coolers
- Food-contact surface not smooth and easily cleanable. large rice mixing bowl
- Critical. Equipment food-contact surfaces and utensils not sanitized. knives wiped with soiled wiping cloth not sanitized
- Observed wiping cloth used for food spills also used for other purposes. also used to clean knives, cutting boards.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage container for ice scoop. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. large rice mixing bowl
- Observed gaskets with slimy/mold-like build-up. all cookline coolers
- Critical. Hand wash sink lacking proper hand drying provisions. by dishwashing area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. by dishwashing area Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. by mop sink
- Critical. Observed unlabeled spray bottle.by dishwashing area
- Wet mop not hung to dry.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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.
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1/15/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). rice
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. throughout cold holding units in kitchen, prep areas and sushi prep area
- Critical. Working containers of food removed from original container not identified by common name. salt Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice Corrected On Site. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product. sushi cook
- Critical. Observed improper vertical separation of raw animal foods. chicken over squid in article brand walkin cooler
- Critical. Observed raw animal food stored over ready-to-eat food. seafood over veggies in arctic brand walkin cooler
- Critical. Observed food stored on floor. box of veggies in arctic walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area. squid in arctic brand walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. throughout kitchen and prep area
- Critical. Observed employee eating in a food preparation or other restricted area. kitchen staff eating in prep area Corrected On Site.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. open bottle of soft drink stored in box of veggies Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. throughout kitchen and prep area
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. employee plate of food stored in microwave Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. throughout kitchen and prep areas
- Critical. Observed soiled reach-in cooler gaskets. throughout kitchen and prep area
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. eating untensils at table
- Observed single-service articles stored without protection from contamination. straws at bar
- Critical. No handwashing sign provided at a handsink used by food employees. throughout kitchen, bar and sushi prep line
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical. Observed unlabeled spray bottle. degreaser at 3 compartment sink
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Administrative complaint recommended |
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