- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Basic - Observed: Bowl or other container with no handle used to dispense food.....tempura flake. **Corrected On-Site**
- Basic - Observed: Clean equipment stored on floor.....ice bucket in bar. **Corrected On-Site**
- High Priority - Observed: Employee switched from working with raw food to ready-to-eat food without washing hands........employee prep raw fish than engaged to get ice from ice machine. **Corrected On-Site**
- Basic - Observed: Food stored in a location that is exposed to splash/dust.........open drink ice bin next to handwashing sink in bar.
- Intermediate - Observed: Handwash sink not accessible for employee use due to being blocked by garbage can and boxes storage area. **Corrected On-Site**
- Basic - Observed: In-use utensil stored in sanitizer between uses......spoons in kitchen. **Corrected On-Site**
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....sauces 65 in kitchen no under control temperature. Food being held less than 4 hours. Ice down on food. Tuna yellow tail, ahi tuna, Krab 43 in sushi case right side. Operator stated keep opening case get temperature high. Corrective action taken.
- Basic - Observed: Wiping cloth sanitizing solution stored on the floor....bar and kitchen. **Corrected On-Site**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. .....sushi bar.
- Basic - Carbon dioxide/helium tanks not adequately secured.....bar.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.....00 ppm
- Basic - Wiping cloth sanitizing solution stored on the floor......sushi bar
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler......raw chicken, raw fish above sauces . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler......raw chicken above raw sea food . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles......bar.
- Intermediate - Employee used handwash sink as a dump sink......noddles, shredded carrot in handwashing sink in kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing.......container stored in handwashing sink across from fryer in kitchen . **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.....bar.
- 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 in walk in cooler.
- Intermediate - Soil residue in food storage containers cover in walk in cooler.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stored spoon spetula underneath handwashing in dishwashing area. **Corrected On-Site**
- Basic - Drain cover(s) missing......underneath handwashing sink in sushi bar.
- Basic - Equipment in poor repair.......reach in cooler under sushi case and sushi case next to kitchen . Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - Plumbing system in disrepair......clogged drain underneath handwashing sink in sushi bar.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - shelves soiled with encrusted food debris......,front of the fryer.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ......00 ppm.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......tuna, fish ,krab, cheese stick 47° in sushi case next to the kitchen side and under sushi case. Adjusted thermostats and moved food another acceptable cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. .....raw chicken and raw shrimp above ready to eat sauce , noodles . **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.....some food evidence in handwashing sink, cook line. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.......storing container in handwashing sink, cook line . **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. .........under sushi bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Miso pest in walk in cooler.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.......by 3 compartment sink.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Seafood and Meats **Corrected On-Site**
- Basic - Ceiling soiled with accumulated dust. Heavy Dust hanging from Ceiling, fixtures, drapery, above entry to walk in cooler
- Basic - Ice scoop handle in contact with ice. ... In serv station ice bin.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... Thawing Shrimp in bucket on floor "under 3 Compartment Sink.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. ... In Warewashing area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. ... Cut vegetables.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... Dishmachine tested at 0 PPM.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH IN COOLER ... Sushi Display - ahi tuna 47?
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink. ... In Warewashing area used as dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing. ... In wareawash area, storing containers.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... WALK IN COOLER: cut raw chicken 59? ... Corrective Action Taken
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. ... Chef Poemsak Dardhirun was not aware of proper cold holding and cooling procedures.
- Intermediate - Employee filled water pitcher/cup at handwash sink. ... Water pitcher filled at Server Station handsink to make coffee
- Intermediate - Employee rinsed utensil in handwash sink. ... Ladles being washed in Server Station hand sink
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1/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- cook line reach in cooler 1.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- front counter sushi display
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cold table 1 and reach in cooler 1 as noted in "Food Temperatures" on pg #1 This violation must be corrected by : 07/20/2012.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- front counter NORTH sushi display.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Plumbing system in disrepair. --- dishmachine area handsink clogged not drai ing
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7/19/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- undercounter cooler opposite woks
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM. ---Repeat Violation.
- Critical - Observed food stored on floor. --- walk-in-cooler, seafoods, scallops, lobster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. --- reach in cooler opposite fryers, raw seafoods above cooked duck. --- Corrected On Site.
- Obseved hood filters in disrepair.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. ---at 0 ppm.
- Critical - Covered waste receptacle not provided in women's bathroom.---lid broken in half.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.---tested at 0 ppm.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.---scoop in dry rice handle is touching
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed cloth used as a food-contact surface.---egg rolls in walk-in cooler and green salad at front
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair---hood filters
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served.
- Critical - Observed raw animal food stored over ready-to-eat food.---raw shell eggs over prepared sauces in walk-in cooler
- Observed residue build-up on nonfood-contact surface.---fans in cooler, wiring over food prep surface, jars in dry storage, cooler floor
- Critical - Observed uncovered food in holding unit/dry storage area.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors, employees'.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, not inverted and in customers' accessible hallway towards restrooms.
- Critical - Covered waste receptacle not provided in women's bathroom and employees'.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, flakes in dry storage area under shelves.
- Critical - Handwash sink not accessible for employee use at all times, by servers' station.
- Critical - Hot water not provided/shut off at employee hand wash sink, employees' restroom.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed a splitter/multi-plug adapter in use, with microwave in kitchen. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. tea urn has buildup
- Critical - Observed dented/rusted cans.
- Observed gaskets with slimy/mold-like build-up, reachin coolers throughout.
- Critical - Observed hand wash sink used for purpose other than washing hands, by servers' station.
- Critical - Observed handwash aids at a non-handwash sink, over three compartments sink and prep sink by sushi bar.
- Observed ice scoop with handle in contact with ice at the bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, by sushi bar. (Operator said they are working with products and are in and out of unit).
- Critical - Observed raw animal food stored over cooked food, raw lobsters above cooked vegetable rolls in reachin freezer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, raw fish above sauces in walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. tempura breading stored uncovered in dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Stop Sale issued due to adulteration of food product, dented cans.
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. sauces and wontons in walkin cooler
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. 5 gallon food buckets in walkin cooler
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw seafood over sauces in walkin cooler Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Oyster sauce on cook's line.
- Critical - Violation: 09-01-1 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 and soy sauce in storeroom.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop by rice cookers water temp is 112 degrees.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Behind bar. Repeat Violation. Corrected On Site.
- Critical - Violation: 12A-03-1 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.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Violation: 29-17-1 Waste line missing at soda gun holster. Behind bar. Repeat Violation.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Storing bowl at dishmachine area , washing cutting boards at sushi area. Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Sushi bar
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Server area.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Sushi bar Corrected On Site. Repeat Violation.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Sushi bar Corrected On Site. Repeat Violation.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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3/24/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- 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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1/19/2011 | 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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9/28/2010 | 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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