- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic & oil 54 degrees in cookline cooler. Milk 44 degrees in glass door cooler. Beef 45 degrees in cooler in dishwash area. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over fish in walkin freezer.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Reachin Cooler : beef over seafood
- Critical. Observed food stored on floor. seafood in walkin freezer
- Critical. Observed food stored on floor. Oil containers in side dining area.
- Critical. Observed uncovered food in holding unit/dry storage area. Powdered food products. (flour, cornstarch, etc.)
- Critical. Observed uncovered food in holding unit/dry storage area. Food not covered in walkin cooler. (onions, garlic & oil, broccoli)
- Critical. Observed paper towel used as a food-contact surface. Fsh wrap in a paper towel. Food storage pan in reachin cooler lined with a paper towel. Repeat Violation.
- 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. powdered food products
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on reached cooler. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled. kitchen
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Observed residue & grease build-up on nonfood-contact surface. Under grills in dining area.
- Clean plates and sauce bowls not stored inverted or in a protected manner. Dining area.
- Observed single-service items stored on floor. Side dining area.
- Observed single-service articles improperly stored. To-go containers are stored food side up.
- Critical. Handwash sink not accessible for employee use at all times. Large container of dish soap inside handwash sink.
- Critical. Hand wash sink lacking proper hand drying provisions. rear prep area
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Gaps around rear exit doors.
- Critical. Observed toxic item stored in food preparation area. Rubbing alcohol stored above reachin cooler. Corrected On Site.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Ladder blocking rear exit near bathrooms. Corrected On Site.
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11/09/2010 | Routine - Food | Administrative complaint recommended |
- 03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. GARLIC & OIL 82 DEGREES F IN COOKLINE COOLER. REPEAT VIOLATION.
- 08B-04-1: OBSERVED PAPER TOWEL USE AS A FOOD CONTACT SURFACE. DRAINING COOKED ONIONS ON A PAPER TOWEL. STORING CUT GREEN PEPPERS ON A PAPER TOWEL. REPEAT VIOLATION.
- 12B-07-1: OBSERVED AN OPEN BEVERAGE CONTAINER ON A FOOD PREPARATION TABLE OR OVER/NEXT TO CLEAN EQUIPMENT/UTENSILS. KITCHEN AND SUSHI BAR. REPEAT VIOLATION.
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11/09/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- 3A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. GARLIC & OIL ON COOKLINE 84 DEGREES F. CALLBACK: GARLIC & OIL 82 DEGREES F
- 8A- 26-1: OBSERVED RAW ANIMAL FOOD STORED OVER READY-TO-EAT FOOD. RAW SHELL EGGS OVER VEGETABLES IN WALKIN COOLER. CALLBACK: RAW SHELL EGGS OVER VEGETABLES & FRUIT
- 8A-28-1: OBSERVED FOOD STORED ON FLOOR. ONIONS.
- 8B-04-1:OBSERVED PAPERTOWEL USED AS A FOOD CONTACT SURFACE. DRAINING COOKED ONIONS ON A PAPER TOWEL.
- 12B-07-1: OBSERVED AN OPEN BEVERAGE CONTAINER ON A FOOD PREPARATION TABLE OVER/NEXT TO CLEAN EQUIPMENT/UTENSILS. KITCHEN & SUSHI BAR
- 21-12-1: OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES. KITCHEN AND SUSHI BAR.
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07/09/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi
- Critical. Working containers of food removed from original container not identified by common name. Fish containers not labeled with identify of fish product. Sushi Bar
- Critical. Menu items containing raw or undercooked fish are not identified. Sushi menu items.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. fresh salmon Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic & oil 82 degrees F. in cookline cooler Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables & fruit in water cooler. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. Raw chicken stored above cooked noodles in walkin freezer.
- Critical. Observed food stored on floor. Onions in dry storage area & water melons in walkin cooler. Repeat Violation.
- Critical. Observed papertowel used as a food-contact surface. Draining cooked onions on a papertowel. Storing cut green peppers on a papertowel. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored in crevice between equipment. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen & sushi bar. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. Spoon handle wrapped with a dirty cloth. Corrected On Site.
- Observed a nonfood-grade sushi mat used for sushi. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Using carryout bags for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses. kItchen & sushi bar Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. sushi bar
- Observed gaskets with slimy/mold-like build-up. Walkin Freezer
- Light not functioning. Two in hood system.
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07/09/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic & oil on cookline. 68 degrees F. Corrected On Site. Callback: Garlic & oil 84 degrees F
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables in walkin cooler.
- Critical. Violation: 08A-28-1 Observed food stored on floor. onions & salt
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Walkin Cooler
- Critical. Violation: 08B-04-1 Observed paper towel used as a food-contact surface. Vegetables on a paper towel. Also, draing cooked onions on a paper towel.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar and kitchen.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. kitchen & sushi bar
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4/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Fresh Salmon
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic & oil on cookline. 68 degrees F. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 76 degrees F. You must prove that your sushi rice is not potentially hazardous. You must provided proof in writting.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables in walkin cooler.
- Critical. Observed food stored on floor. onions & salt
- Critical. Observed uncovered food in holding unit/dry storage area. Walkin Cooler
- Critical. Observed cloth used as a food-contact surface. Cloth towel covering vegetables in reachin cooler.
- Critical. Observed paper towel used as a food-contact surface. Vegetables on a paper towel. Also, draing cooked onions on a paper towel.
- Critical. Observed cloth used as a food-contact surface. Cloth towel on sushi rice.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Reusing soiled single service gloves.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting vegetables.Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on equipment handle.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored in crevice between cooler & prep table.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Critical. Observed employee improperly washing hands. Less than 20 seconds. (about 5 seconds )
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar and kitchen.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. Bamboo sushi mat
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen & sushi bar
- Observed reuse of single-service articles. Reusing single service gloves.
- 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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2/4/2010 | Routine - Food | Warning Issued |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installation date not provided on water filters.
- Observed open dumpster lid & doors.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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8/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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