- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-glass reachin-kitchen -45-51 degrees.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-45-51 degrees-reachin-cookline. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours-sauces in glass cooler-kitchen.
- Critical. Observed uncovered food in holding unit/dry storage area-sushi cooler.
- Critical. Observed uncovered food in holding unit/dry storage area-bar- bottles not covered.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-flour.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-cutting lemons-wait station. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface-fryers only.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored-utensils need to be face down-sushi backroom. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink-wait station Repeat Violation.
- Faucet/handle missing at plumbing fixture-wait station-hot handle won't turn on.
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08/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food maintained at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
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1/14/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food-sushi over rice and noodles in freezer-True freezer-sushi room. Repeat Violation.
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11/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-49-59 degrees, ban/marie-cookline, top only
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--49-59 degrees-cookline ban/marie-cheese, butter,sausage Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-49-59 top only ban/marie. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.-chicken over and next to vegetables.
- Critical. Observed raw animal food stored over cooked food-sushi over rice and noodles in freezer-True freezer-sushi room. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.-cutting cucumbers Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength--keeps running-alrady called service.
- Critical. Observed soiled reach-in cooler gaskets-desert cooler.
- Critical. Observed buildup of slime on soda dispensing nozzles-clean nightly-wait station. Repeat Violation.
- Critical. Observed buildup of slime on soda dispensing nozzles-sushi bar.
- Critical. Observed buildup of slime on soda dispensing nozzles-sushi room not bar.
- Observed utensils stored in crevices between equipment.-knife in sushi area
- Critical. Hot water not provided/shut off at employee hand wash sink.-ladies and mens room
- Critical. Observed bathroom facility not clean-sushi bathroom , paper on floor.
- Wall not smooth and easily cleanable-doorway to kitchen. Repeat Violation.
- Wall not smooth and easily cleanable.-back wall in 3-compartment sink area-paint
- Observed attached equipment soiled with accumulated dust-cookline. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers-dishwasher room.
- 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. Adam, Miquel, Larenzo, Sam, Johnny-dishwasher, Louis, David, Oscar, Eric, Douglas, Rohellio-pizzaman, Rolando.
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9/8/2009 | Routine - Food | Warning Issued |
| No report available. | 5/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/16/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Warning Issued |
| No report available. | 8/12/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/12/2008 | Complaint Full | Call Back - Complied |
| No report available. | 8/11/2008 | Complaint Full | Warning Issued |
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