- Basic - Bowl or other container with no handle used to dispense food in Patthai sauce .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **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........volcano sauce in reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.....sanitizer spray bottle .
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair....glass door reach in cooler by the door, reach in coolers in cook line, and 1 door black reach in cooler in 3 compartment sink area. Must not have stored any potentially hazardous food until maintain temperature at 41. Or below. **Warning** 3/11/14: glass door reach in cooler by the door. Ambient temperature 50°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Green leafy, cut lettuce 47 in glass door reach in cooler by door in kitchen . Beef , pork, sauce , egg roll 46 in reach in coolers , cook line. Correct on side. Tofu, sauce, sprout 59 in 1 door black reach in cooler in 3 compartment area. Stop sale issue. **Corrected On-Site** **Warning** 3/11/14: rice 59°, noodles , spinach 51° in glass door reach in cooler by the door. Operator some food discarded and some food moved to another acceptable cooler.
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3/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. ...kitchen . **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment.....cook line. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair....glass door reach in cooler by the door, reach in coolers in cook line, and 1 door black reach in cooler in 3 compartment sink area. Must not have stored any potentially hazardous food until maintain temperature at 41°. Or below. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees......3 compartment sink area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Green leafy, cut lettuce 47° in glass door reach in cooler by door in kitchen . Beef , pork, sauce , egg roll 46° in reach in coolers , cook line. Correct on side. Tofu, sauce, sprout 59° in 1 door black reach in cooler in 3 compartment area. Stop sale issue. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces 109°, 115°,129° in bainmarie . Reheated again 165° **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp above ready to eat sauce in 1 door black reach in cooler in 3 compartment sink. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs above vegetable , cook line. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.....washing hands with gloves. **Corrected On-Site** **Warning**
- High Priority - Stored food not properly protected from cross contamination.....sauce stored front and underneath of handwashing sink. Kitchen. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times......stored big pan with food front of handwashing sink.kitchen. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cabinet in 3 compartment sink area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.....food evidence in handwashing sink, kitchen,. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....3 compartment sink area. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. Sauces, soups in reach in cooler. **Warning**
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1/3/2014 | Routine - Food | Warning Issued |
- Basic - scoop handle in contact with ice, flour , bread crumbs. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.....reach in freezer door.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Equipment in poor repair.........reach in cooler bottom by the hand washing side and glass door reach in cooler in kitchen incapable maintaining potentially hazardous food at 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Basic - No handwashing sign provided at a hand sink used by food employees.....storage room.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity......bread crumbs, flour.
- High Priority - Displayed food not properly protected from contamination.....drinking water next to handwashing sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........soup 45°, bamboo 44° in reach in cooler ( bottom) , cook line. Coconut sauce , cream cheese 49° in glass door reach in cooler. Food moved to another acceptable cooler. Raw eggs 72° not under temperature control , cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw shrimp above vegetable in 1 glass door reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times.....stored container in handwashing sink, kitchen. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by big pan, kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......storage room.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink......storage room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......coconut sauce , curry sauce etc. in reach in cooler.
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... In kitchen and back of the house.
- Basic - No handwashing sign provided at a hand sink used by food employees. ... In kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. ...operator is purchasing salmon from a vendor who reportedly can provide aqua cultured Salmon and frozen treated for parasite Salmon. However, all current invoices list that fresh Scottish Salmon was purchased. There is NO verification of parasite destruction or the fish being aquacultured.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH IN COOLER... Cook Line Cold Table raw chicken 46? cooked chicken 84? **Corrective Action Taken**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. ... Cook Line Cold Table, raw chicken and raw beef behind cooked chicken and vegetables.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ...in kitchen.
- Intermediate - No soap provided at handwash sink. ... In kitchen
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. --- cook line
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. --- sushi rice. --- as of 04/16/12 there is no time verification available for sushi rice.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- as of 04/16/12 none in sushi bar reach in cooler
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. --- as of 04/16/12 wet wiping cloths on counter at sushi bar,
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. --- Sushi Bar --- as of 04/16/12 no sign at sushi bar handsink .
- Critical - Violation: 53B-08-1 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. --- as of 04/16/12 No Proof of Food Handler Training.
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4/16/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. --- Sushi Bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- Sushi Bar
- Critical - No conspicuously located thermometer in holding units.
- Critical - No handwashing sign provided at a handsink used by food employees. --- Sushi Bar
- 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
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- salmon used for sushi.
- Observed clean utensils/equipment stored in dirty drawers, racks. --- utensils in soiled congainets beneath kitchen prep tables.
- Critical - Observed cloth used as a food-contact surface. --- wet towel on sushi rice.
- 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. --- employee swiching from manual warewashing to food handling without washing hands.
- Critical - Observed food employee (Sushi Chef) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor. --- bagged rice not 6" off floor in sushi bar area
- Critical - Observed interior of kitchen reach-in coolers soiled with accumulation of food residue.
- Observed personal care item stored with food. --- keys and cell phone stored on shelf with dishes and food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. --- sushi rice.
- Observed utensils stored in crevices between equipment. --- knives on cook line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/13/2012 | Routine - Food | Warning Issued |
- 02-22-1 Ready to eat potentially hazardous food prepareed on site and held more than 24 hours not properly date marked. --- prepared vegetables,spring rolls. ---Reviewed again with operator on 10/13/11
- 05-09-1 No conspicuously located thermometer located in holding units. --- in reach in storage coolrrs. --- Reviewed again with operator on 10/ 13/11 .
- 51-13-1 No Heimlich maneuver sign posted. --- provided operator with poster. Corrected on site. --- as at 10/13/11 Not Corrected
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10/14/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- in kitchen, pots and pans.
- Critical - Hot water not provided/shut off at employee hand wash sink. --- Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. --- no hot water anywhere in restaurant.
- No Heimlich maneuver sign posted. ---provided operator with poster. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. --- in reach-in-storage coolers.
- No copy of latest inspection report.
- Critical - No thermometer provided for three-compartment sink that utilizes hot water sanitization. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. --- heavy build-up of grease and greasicles in and on exhaust hood. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. --- heavy grease build-up on exhaust filters.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. --- in kitchen, on and around cook-line, multiple dry foods are stored in soiled containers and on soiled shelving.
- Observed dirt/soil/debris/grease accumulated under cooking equipment. ---throughout kitchen area.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in kitchen, on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in cook-line reach-in-cooler, a stainless bowl of uncovered raw sliced beef is sitting directly on top of uncovered spring rolls. Repeat Violation.
- Observed wall soiled with accumulated food debris. --- in kitchen, dry storage and dishmachine area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- prepared vegetables, spring rolls,
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8/11/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass door reachin cooler in kitchen . DO NOT KEEP ANY POTENIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Food-contact surfaces in contact with potentially hazardous food not properly cleaned . Observed knife wiped with a wet soile wiping cloth. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- Observed attached equipment soiled with accumulated grease. Hood
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Single glass door reachin cooler in kitchen.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw pork and beef behind cooked shrimp and chicken in fliptop reachin cooler on cook's line. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Top front of ice machine missing . Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut watermelon, peanut sauce. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Squid Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs over cooked meats in reachin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over fruit in reachin cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin inside ice machine. Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. rice Corrected On Site.
- Observed utensils stored in crevices between equipment. Knife Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. vegetables (cabbage, onions, celery) stored under drainboard to dishmachine Repeat Violation.
- Critical. Observed food stored on floor. carrots and onions in kitchen Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon Repeat Violation.
- Observed equipment in poor repair. panel missing at top front of ice machine
- Observed nonfood-grade containers used for food storage. grocery bags storing food in reachin cooler
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen handwash sink
- Observed single-service articles improperly stored. takeout containers
- Observed reuse of single-service articles. tofu coontainers storing shrimp and vegetables
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Observed wall soiled with accumulated black debris in dishwashing area. under 3 compartment sink
- Observed wall soiled with accumulated food debris. kitchen
- Light not functioning. under hood
- Critical. Exit signs not properly illuminated. For reporting purposes only. kitchen
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10/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp at 49f in ric, beef at 48f in ric Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. vegetables stored in pan under 3 compartment sink drainboard Repeat Violation.
- Critical. Observed food stored on floor. bags of onions and carrots in kitchen 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. bowl in rice bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon at cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of dust or dirt on nonfood-contact surface. exterior of rice bin and other storage containers in kitchen
- Observed single-service articles improperly stored. takeout containers not inverted Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. kitchen handwash sink blocked by bucket
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen handwash sink Repeat Violation.
- Observed food debris accumulated on kitchen floor. throughout kitchen
- Observed wall soiled with accumulated food debris. kItchen
- Observed attached equipment soiled with accumulated grease. hood
- Critical. Observed toxic item improperly stored. can of sterno stored with clean plates on shelf in kItchen across from 3 compartment sink
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5/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food container not properly labeled. meats portioned and packed in plastic wrap unlabeled
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Food-contact surface not smooth and easily cleanable. vegetables stored in grocery bags
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. exterior of food processors on shelf
- Observed single-service articles improperly stored. takeout containers
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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