- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - found at 0ppm should be between 50-100ppm. Please utilize 3 comp. sink to sanitize.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit +18 F.
- Critical - Observed dented/rusted cans - soy sauce 63oz.
- Critical - Observed food stored on floor - walk-in freezer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw chicken on top of cooked beef.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit - sushi and sushi rice on sushi buffet.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - several foods on buffet found at cooked chicken, potatoes and eggs rolls found at 100 F. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided - sushi. Corrected On Site.
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5/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.food prep worker handling and cutting produce without gloves. Corrected On Site. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.sushi bar handsink has food debris and cleaning pads Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.sushi bar
- Critical. Handwashing cleanser lacking at handwashing lavatory.soushi bar
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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8/9/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. No tag on fresh shellfish - received from Merrit Seafood (invoice provided) put into walk-in freezer did not keep tag. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cooked chicken found at 54 F on cookline. under 4 hours Corrected On Site. Returned to refrigeraton.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - salmon cooked in morning found at 122 F on buffet line. Corrected On Site. reheated again.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds - cooked chicken from raw state found at 135 F ocookline from raw state. Corrected On Site. Put back on wok - 182 F.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - cooked ribs 66 F, cooked chicken 54 F, cooked beef 52 F in ach icooler made and cooled from previous day. Corrected On Site. Disregarded
- Critical. Observed food stored in undrained ice - vegetable on buffet line.
- Critical. Observed raw animal food stored over cooked food - raw chicken over cooked noodle in reach-in cooler. raw chicken over cooked chicken in walk-in cooler. Repeat Violation. 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 - observed employee putting cooked shrimp on ice for buffet line with bare hands. Corrected On Site. Washed and put gloves on. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on sushi prep. table. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 50-100ppm found at 0ppm. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses - by handsink. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing - rinsing utensils. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions - by prep. table.
- Critical. Observed dead roaches on premises - in oil bucket under cookline. Corrected On Site. Owner disregarded oil and vermin.
- Critical. Observed unlabeled spray bottle - by chinese box.
- Critical. Hotel and Restaurant license not properly displayed.
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8/6/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed raw shucked shellfish without proper label.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - fried chicken in reach-in cooler. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - sushi rolls and butter on buffet line found at 60&82 F respectively. Corrected On Site. Implementation of time as public health control.
- Critical. Observed raw animal food stored over cooked food - raw chicken stored over cooked chicken in walk-in cooler. Corrected On Site.
- Critical. Observed food stored on floor - honey chicken sauce on cookline. 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 - observed employee touch cooked noodle to transport onto wok. 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 - rice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit - sushi bar knife. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - open drink on prep. table. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing - washing knife on sushi bar. Corrected On Site.
- Critical. Handwashing cleanser and paper towels lacking at handwashing lavatory across from fryers. Corrected On Site.
- Observed floor area(s) covered with standing water - in front of stove in kitchen. Corrected On Site.
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7/22/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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