- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. / cooked noodles in 3 sink / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. / front counter / **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / noodles 46F / walk in cooler overnight / operator stated that product was out for preparation.
- High Priority - Raw animal food stored over ready-to-eat food. / raw beef over margarine / **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of rice on floor in drys torage. Soy sauce on floor in kitchen next to dry storage. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Teriyaki sauce on floor in walk in cooler. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop touching rice in rice container stored neard ry storage. **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back exit door has gap at side of door.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle next to bag in the box soda under front counter.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for rice
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
- Basic - Cardboard used to line nonfood-contact shelves. Card board in shelves under prep tables
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of sauce on floor in walk in cooler
- Basic - Ceiling soiled with accumulated dust. In kitchen area
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- 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. Cook line
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water only at 100f degrees **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In freezer in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm
- Intermediate - No soap provided at handwash sink. Hand sink at 3 compartment **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sushi bar and in dry storage areas
- Basic - Equipment in poor repair. Sushi meter
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Screening is not 16-mesh to the inch. Back door screen in disrepair
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested over 400 ppm
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers by walk in coo
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.beef stored next to chicken in reach **Corrected On-Site**
- 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. Imitation cream at sushi bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.hidden by calendar **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. Repeat Violation. This violation must be corrected by : 10 24 12.
- Critical - Lack of use of pH testing device when using pH to control sushi rice This violation must be corrected by : 10 24 12.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In topping at sushi bar. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.Beef over margerine in walk in cooler Corrected On Site.
- Observed single-service articles stored without protection from customer contamination. Plastic spoons/forks, self service area
- Plumbing system in disrepair. Warewashing handsink. This violation must be corrected by : 10 24 12. Repeat Violation.
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10/19/2012 | Routine - Food | Warning Issued |
- Faucet/handle missing at plumbing fixture.Warewashing/cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory.Cookline/warewashing area
- Critical - Lack of use of pH test kit when using vinegar to adjust pH of rice, empty packet on site of 7.0 buffer solution
- Critical - Observed improper use of bowl used to dispense soy sauce and rice on cookline Corrected On Site.
- Critical - Observed screen in door torn/in poor repair.Back door
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Mark raw items missed on back of menu
- Wet wiping cloth not stored in sanitizing solution between uses at sushi bar area Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Beef in bus tub stored on floor by mopsink Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Soiled cloth under cutting board in kitchen Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Cookline/warewashing area
- Wet wiping cloth not stored in sanitizing solution between uses.Cookline
- Critical - Working containers of food removed from original container not identified by common name.Sugar bin by back door Repeat Violation.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.Frontline
- Observed nonfood-grade containers used for food storage.Common plastuc tub used for bulk rice
- Observed nonfood-grade containers used for food storage.Common shopping bags used for foid storage Repeat Violation.
- Critical - Observed raw animal food(chicken) stored over ready-to-eat food (vegetables) in reach in freezer.. Corrected On Site.
- Critical - Observed toxic item stored by food.Windex stored by rice in storage area Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.For sushi Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.Forks and spoins,self-service Repeat Violation.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Rice 110F on cookline, operator discarded before questions asked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Rice on tray by back door for employees per operator. Operator discarded.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook chopping onions with bare hands Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Observed astic wrapped bamboo sushi mat used when approved plastic mat is available
- Observed nonfood-grade containers used for food storage.Common plastic shopping bags used for food storage
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Kitchen
- Observed single-service articles stored without protection from contamination.Self service plasticwares
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Imitation crab containers in frontline cooler.
- Critical. Working containers of food removed from original container not identified by common name.Soy sauce Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chiover seafood in reach in freezer. Corrected On Site.
- Critical. Observed raw animal food (shell eggs)stored over ready-to-eat food(onions) in walk in cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In white rice pot,cookline Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Inside soy sauce container Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice spoons,cookline
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Noodles in walk in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Batter 70F in cookline cooler. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi 44-45F. Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sushi case foid temperatures 44-45F. Advised to lower temperature to 41F or colder.
- Critical. Observed open bag of rice exposing the contents to contamination.by back door
- Critical. Observed bags of rice stored on floor in storage room
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler preparing mushrooms with bare hands 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.In 4 of 5 barrels by back door.Second Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice spoons
- Critical. Equipment food-contact surfaces and utensils not sanitized.Employee washed, rinsed, but failed to sanitize dishes.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Drain cover(s) missing.Mopsink
- Critical. No proof of required employee training provided. This violation must be corrected by : 11 28 09.
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9/22/2009 | Routine - Food | Warning Issued |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/25/2008 | Routine - Food | Warning Issued |
| No report available. | 7/25/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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