- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces & wontons in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. 5 gallon food buckets in walkin cooler
- Critical. No conspicuously located thermometer in holding unit. Fliptop reachin cooler on cook's line.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp & soft shell crab over prepped cucumber in reachin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw seafood over sauces in walkin cooler Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken & seafood over vegetables in walkin cooler.
- Critical. Observed food stored on floor. Oyster sauce on cook's line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sauces in walkin cooler & soy sauce in storeroom.
- 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.
- 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. rices & batter mix in storeroom
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop by rice cookers water temp is 112 degrees.
- Observed ice scoop with handle in contact with ice. Behind bar. Repeat Violation. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Sushi bar. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Sushi bar, employee washed hands in a designated prep sink. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwashers are not washing hands after handling soiled dishes then clean.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Waste line missing at soda gun holster. Behind bar. Repeat Violation.
- Critical. Observed handwash aids at a non-handwash sink. Designated prep sink at sushi bar.
- Critical. Observed handwash sink used for purposes other than handwashing. Storing bowl at dishmachine area , washing cutting boards at sushi area. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions. Sushi bar Corrected On Site. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Server area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Sushi bar Corrected On Site. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. By dishmachine
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. Corrected On Site.
- 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.Waitstaff and many cook's not trained. This violation must be corrected by : 3/23/11. This violation must be corrected by : 3/23/11.
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01/19/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. no cooler with capacity for parasite destruction Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shrimp in reachin freezer
- Critical. Observed employee reusing utensil to taste food. cookline
- Observed employee with ineffective hair restraint. cook Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reachin coolers at cookline and sushi area
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm
- Wet wiping cloth not stored in sanitizing solution between uses. sushi station
- Critical. Observed soiled reach-in cooler gaskets.
- Observed leaking pipe at plumbing fixture. handwash sink at wait drink station
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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09/28/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon Repeat Violation.
- Critical. Label on a food item packaged on-site lacking required information. fish taken out of original packaging and not labeled in walkin cooler
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. no cooler has capacity to do parasite destruction Repeat Violation.
- Critical. Observed food prepared in a prohibited area. employee prepping chicken in dining room under dusty exposed rafters holding lights across from cookline
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over lobster in white reachin freezer
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over sauces in walkin cooler Repeat Violation.
- Observed ice scoop with handle in contact with ice. drink station
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee at cookline rinsed hands in 3 compartment sink Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. put on gloves without washing hands, handled broom and dust pan and began handling food containers in walkin cooler without washing hands or switching gloves Corrected On Site.
- Critical. Observed employee wash hands with no soap. employee at cookline Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on storage rack with clean dishes
- Observed employee with no hair restraint. cookline employee and sushi area employee
- Observed gaskets/seals on cold holding unit in poor repair. cookline reachin cooler
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Wet wiping cloth not stored in sanitizing solution between uses. sushi line
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws dispensed unwrapped to customer with employee touching unwrapped portion that will enter customers mouth
- Waste line missing at soda gun holster. drink station
- Critical. Observed handwash sink used for purposes other than handwashing. storing bowl at sushi area and dishwashing area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. sushi area and drink station
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline and sushi line handwash sink Corrected On Site.
- Observed attached equipment soiled with accumulated dust. rafter in dining room across from cookline
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4/1/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON. OBSERVED FREEZER ON SITE AT + 5 degrees. STOP SALE ISSUED FOR RAW SERVING OF SALMON.
- Critical. Potentially hazardous food held under time as a public health control without plan. PROVIDED OPERATOR WITH BLANK "TIME IN LIEU OF TEMPERATURE APPLICATION."
- Critical. Inadequate number/capacity of cold holding units to freeze for parasitic destruction. OBSERVED FREEZERS AT + 5 degrees.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE SAUCES IN WALK IN COOLER. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. ON LETTUCE.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR.
- 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.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. UNTIL MACHINE IS REPAIRED TO CODE, ALL TABLEWARE SHALL BE MANUALLY SANITIZED.
- Critical. Observed handwash sink used for purposes other than handwashing. WASHING UTENSILS; AT SUSHI BAR.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. STORAGE ROOM.
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8/14/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/3/2008 | Routine - Food | Warning Issued |
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