- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets with slimy/mold-like build-up. Walking cooler door
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. Most coolers
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All kitchen shelves
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Most cooler
- Basic - Case/container/bag of food stored on floor in kitchen. Fish
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. Kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers
- Basic - Gaskets with slimy/mold-like build-up. All coolers
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease. Hibachi bar
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Kitchen area
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Most sinks
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Through the kitchen
- Basic - Wall soiled with accumulated grease. Around cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer area
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Front counter seafood (sushi bar) . Seafood 51°f. Operator took sliding door out. Corrective action: placed sliding doors back and maintained closed when not in use.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 114°f.
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Sliding doors, lid.
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges in it.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice 114°f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked . Ribs cooked at Walk in Cooler.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Cases of Salmon stored on floor in kitchen.
- Basic - Ceiling soiled with accumulated grease. By tempura fryer.
- Basic - Employee eating while preparing food. Cook line.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor. Salmon cases in kitchen.
- Basic - Grease accumulated on kitchen floor.
- Basic - Nonfood-contact equipment in poor repair. Wakl in freezer gasket (ice build up).
- Basic - Outer openings not protected with self-closing doors. Kept opened during working hours.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. By tempura fryer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 71°f . Corrective action : divide container in 2 . One for each shift. Time as public health control.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Missing November and December taggings.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For tempura batter. Time marking must be placed on 5 gallon container.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soil residue in food storage containers placed inside walk in cooler.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dining room hallway.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile in disrepair. Water marks (stains).
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. At dining room.
- Basic - Cutting board has cut marks and is no longer cleanable. By sushi bar. Front counter.
- Basic - Dishwasher equipment soiled with accumulated food debris on outside part.
- 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. By dishwasher area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area. Kitchen and other at waiter station.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi bowl mixer (bamboo wood).
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef packages.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting ready to eat (Peaches) with one glove only.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 78°f in kitchen.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork at walk in cooler.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter / Sushi area. Rinsing wipe cloth , washing rice cooker lid. Food debris in it. Kitchen preparation area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen / dishwasher area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For tempura batterm at 78°f. No time marking.
- Intermediate - Soil residue in food storage containers.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. RI cooler at buffet table broken. Service called
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Not on the menu or restaurant entrance.
- Basic - Leaking pipe at plumbing fixture. Under wok equipment
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot sushi at buffet. Time as a public health procedures to be used.
- High Priority - Vacuum breaker missing at hose bibb. Outside
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/21/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, grease/dust or dirt on nonfood-contact surface. Kitchen equipment **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen and sushi bar area.
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. RI cooler at buffet table broken. Service called
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Not on the menu or restaurant entrance.
- Basic - Floor area(s) covered with standing water. Kitchen and WI coolers
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Under wok equipment
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris and grease. Behind cooking equipment. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- Basic - High Priority - Dead roaches on premises. At least 8 inside water heater closet.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. All employees at Sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot sushi at buffet.
- High Priority - Roach activity present as evidenced by live roaches found. At least 4 under cooking equipment in kitchen.
- High Priority - Vacuum breaker missing at hose bibb. Outside
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/20/2013 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Back
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- 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. Prep table, back
- Basic - Employee with no hair restraint while engaging in food preparation. Back prep area
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of cooking equipment.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At buffet area.
- Basic - Open dumpster lid.
- Basic - Toilet leaking. Employee's
- Basic - Wall soiled with accumulated grease. Kitchen
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi Buffet **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing. Back
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back by prep area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Coolers **Repeat Violation**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI LESS THAN 3 HOURS
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI LESS THAN 3 HOURS
- Critical - Violation: 08A-28-1 Observed food stored on floor. WI FREEZER
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. HOOD
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. BY DISHWASHING AREA
- Violation: 29-08-1 Plumbing system in disrepair. HW SINK BY DISHWASHING AREA
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. KITCHEN AND WI COOLER
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9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. BY DISHWASHING AREA
- Observed build-up of grease on nonfood-contact surface. HOOD
- Observed floor area(s) covered with standing water. KITCHEN AND WI COOLER
- Observed food debris accumulated on kitchen floor and sushi area.
- Critical - Observed food stored on floor. WI FREEZER
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI LESS THAN 3 HOURS
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed roach activity as evidenced by 12 live roaches found by rice cookers in prep. area (KITCHEN).
- Plumbing system in disrepair. HW SINK BY DISHWASHING AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI LESS THAN 3 HOURS
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet mop not hung to dry.
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9/10/2012 | Routine - Food | Emergency order recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Lack of toilet tissue at each toilet.
- Critical - No conspicuously located thermometer in holding units.
- No copy of latest inspection report.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.
- Observed grease accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed at room temperature. FROZEN SEAFOOD STILL FROZEN FROM LAST NIGHT (PUT BACK TO COOLER) Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled wi coolers and reach-in cooler shelves.
- Observed walk-in cooler gasket torn/in disrepair. WI COOLER BY SUSHI BAR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2011 | Routine - Food | Emergency Order Callback Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Inspector Lourdes Chantez observed 20 plus live roaches by the back door in the kitchen area. Senior Inspector Morgadanes also observed 10 plus live roaches by prep line in the kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. EXPIRED IN 2010 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 - Observed food stored on floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation. 3rd TIME
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Plumbing system in disrepair. DISHWASHING AREA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/21/2011 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
|
3/4/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Displayed food not properly protected from contamination. Grill where food is being cooked still not protected Repeat Violation. Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed leaking pipe at plumbing fixture. Faucet hand wash sink kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over sweet potatoe
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi being held at room temperature
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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2/23/2011 | Routine - Food | Warning Issued |
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