- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils stored on cloth towels in plastic bin. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 128°
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cooler at sushi line **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
- Basic - Shelf under preparation table soiled with food debris. Rice table by cooks line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, corrected to 50-100ppm **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw whole shell eggs over raw fish over produce in reach in cooler
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Windex **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bulk containers of rice, msg and other dry goods stored on floor by reach in freezer
- Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer. **Corrected On-Site**
- Basic - Stained and Soiled reach-in cooler gaskets. Cooks line cooler
- Basic - Stored food not covered in reach-in freezer. Wontons.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over ready to eat foods in reach in cooler. Raw beef over raw shrimp, raw shrimp over cooked rice in reach in freezer
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster.empty styrofoam containers collected by trash area. These could provide a harborage for vermin
- Basic - Heavily Soiled reach-in cooler gaskets. Cooks line.
- Basic - Hood soiled with accumulated grease.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Standing water in mop sink/mop sink draining very slowly. Located outside. Build up of leaves in drain. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 110?F
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dry ingredient bins
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.-raw chicken over cooked shrimp in the reachin cooler
- Critical - Observed raw animal food stored over ready-to-eat food.- raw shell eggs over sauces in reachin cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles improperly stored.- 2 oz containers not stored inverted
- 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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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.- shelving made of pressed woid
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.- 80 degrees
- Critical - Observed potentially hazardous food thawed in standing water.- noodles
- Critical - Observed raw animal food stored over ready-to-eat food.- raw beef over sauces in reachin cooler
- Wall not smooth and easily cleanable.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.- Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.- freeze log stating that salmon was freezed on 10-4-11 and taken out on 9-15-11. please revise- other nonexempt fish (wahoo and escolar) not under going parasite destruction
- Critical - Handwash sink not accessible for employee use at all times.- blocked by wicker basket
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.- exterior of microwave
- Observed cutting board grooved/pitted and no longer cleanable.- cookline
- Critical - Observed expired Food Manager Certification.
- Observed gaskets with slimy/mold-like build-up.- reachin cooler gaskets on the cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.- rice spoon in 120 degrees water
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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11/21/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions./sushi area Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink./employee handwashing sink wait station
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped ore putting on gloves single-service items, without washing hands./ before putting on gloves
- 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./utilizing bowl to scoop flour Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./water only 110 degrees f Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./corn starch mixture and whole shell eggs cooks line Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water./raw chicken still frozen Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation./raaw chicken on top of beef not hermectaclly sealed
- Critical - Outer openings not protected with self-closing doors./mens room doir
- Critical - Vacuum breaker mising at hose bibb./mop sink Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses./sushi area
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days./has dated on fish but not written /invoice available for 90 day period
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./recommended to either rapid chill to 41 degrees f if want it cold or rapid reheat to 165 degrees f if wanting for hot holding
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves
- Observed ripped/worn tin foil used as shelf cover./table shelving for soup
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.sushi area
- Critical. Hot water not provided/shut off at employee hand wash sink./at employee handsink by ice machine
- Plumbing system in disrepair./hot water nozzle not working at employee handsink by dishmachine area
- Critical. Observed screen in door torn/in poor repair./back door
- Observed moderate grease accumulated under cooking equipment. fryer
- No copy of latest inspection report.
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10/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./sushi reach in-not turned on product only up in that cooler for a liitle over 1 hr operator was running late /recommended eapid chill to 41 degrees f or belowCorrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures..not turned on sushi cooler Corrected On Site.
- Critical. Observed food stored on floor./carrots-kitchen area
- Food-contact surface not smooth and easily cleanable./plastic sushi mat-silicone
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed a splitter/multi-plug adapter in use/cooks line . For reporting purposes only.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. 2 cans
- Critical. Stop Sale issued due to adulteration of food product./ see stop sale
- Critical. Observed potentially hazardous food thawed in standing water raw chicken. corrected on site;
- Critical. Observed food stored on floor buckets of soy sauces in wait station.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food soy sauce
- 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 flour
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop. Corrected On Site.
- Critical. Observed employee eating while preparing food. Employee wait station eating and drinking while preparing tea. corrected on site;
- Observed nonfood-grade containers used for food storage./bulk product
- Wet wiping cloth not stored in sanitizing solution between uses. sushi line and dish area
- Critical. Vacuum breaker mising at hose bibb / hose on north side of building.
- Critical. Observed handwash sink used for purposes other than handwashing./dumping ice employee hand sink sushibar area Corrected On Site.
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12/23/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without written plan Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature./beef on drain 3 compartment sink Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop temperature at 125 degrees f
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves sushi chef Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./open coke can prep area
- Food-contact surface not smooth and easily cleanable./bamboo mat
- Critical. Observed no audio/visual on dishmachine
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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