- Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks secured out of three next to bag in box rack
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in numerous coolers in kitchen
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Stainless steel scrubby used to clean flat top grill, corrective action: operator will use grill brush/scrapper
- Basic - Wiping cloth sanitizing solution stored on the floor. In wait station area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 110° operator voluntarily discarded rice
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over lettuce and other raw vegetables in reach in cooler near office
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi fish offered raw, observed undercooked beef served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen near cook line, and sink in sushi bar area, both didn't have soap **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. Provided operator with Time/Temperature as a Public Health Control form
- Intermediate - Spray bottle containing toxic substance not labeled. Pink substance under three compartment sink **Repeat Violation**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Salad dressing made on premises.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. On ice machine
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef, pork and shrimp same container chest freezer, individually at restaurant.
- Intermediate - Handwash sink not accessible for employee use at all times. Utensils in handsink wait area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by 3comp sink.
- Intermediate - Spray bottle containing toxic substance not labeled. By 3comp sink
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Employee eat in kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/17/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk containers
- Basic - Packaged food has no English labeling. Bulk containers
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Bulk containers Also food stored in carry out plastic grocery bags chest freezer.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered container of rice.
- Intermediate - Identity of food or food product misrepresented. Sushi menu and display cooler both state red snapper, invoices and packaged fish say tilapia. **Admin Complaint**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
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5/21/2013 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs on oven door
- Equipment and utensils not properly air-dried.
- Observed old food stuck to clean dishware/utensils.
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Chipped enamel coated pot in use.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting sushi. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed food stored on floor. Cooking oil.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Not labeled in english.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Full of cups, pitchers and paper.
- Nonfood-contact equipment not designed and constructed in a durable manner. Enamel coated pot
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Preparing sushi rolls. Corrected On Site. Washed hands, put on gloves
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Tongs on oven door.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 comp sink. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Plastic container of cut lemons in drink ice. 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. Bulk containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 83 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site Scallops 46 degrees, chicken 45 degrees, put in freezer to cool.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. White tuna 45 degrees sushi cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- Critical - Working containers of food removed from original container not identified by common name. Sushi cooler not labeled.
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2/22/2012 | Routine - Food | Warning Issued |
- 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. 60 days to complete.
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10/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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