- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Under dish machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table near sushi area.
- Basic - Floor tiles cracked, broken or in disrepair. By dish machine.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit by fry vat.
- Basic - Reach-in cooler gasket torn/in disrepair. Unit by fry vats.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. Upright freezer in kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over vegetables in upright reach in cooler near sushi line.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 64°F in make table closest to door in back part of kitchen. Voluntarily discarded by employee. Priority: High Priority
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. Make table closest to exit in back kitchen. Priority: Basic
- Basic - Observed: Equipment in poor repair. Reach in cooler and make table not able to keep TCS at or below 41°F. Located in back kitchen closest to exit. All TCS in unit over 41°F. Do not use for the storage of TCS terms until functioning properly. Priority: Basic
- Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. Multiple sinks have multiple items in them throughout establishment. Priority: Intermediate
- Basic - Observed: Interior of microwave soiled with encrusted food debris. Cleaned by employee. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Butter 64°F in RIC in kitchen. Priority: High Priority
- Basic - Observed: Uncleanable knife block in use to store knives. Priority: Basic
- Basic - Observed: Wiping cloth sanitizing solution stored on the floor. Kitchen. Moved by employee. Priority: Basic
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men's room.
- Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs storage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above make table in kitchen. Moved by manager. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler in kitchen pooling water.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils not inverted. Server station. Inverted by employee. **Corrected On-Site**
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Sushi rice.
- Critical - Observed food stored in undrained ice. Sushi fish. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Kitchen-bowls/utensils. Sushi bar-drain line for sushi reach in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 54-55F, polenta 54F, homemade dressing/mango cream 50F. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, cheeses, heavy cream.
- Observed single-service items stored on floor. Souffle cups-dry storage closet. Corrected On Site.
- Critical - Observed toxic item stored by food. Windex over water filter. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice 87F. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Nuts, sugar. Corrected On Site.
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8/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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