- Critical. Violation: 27-16-1 Hot water shut off at employee hand wash sink. Faucet handle does not move to allow flow of hot water.
- Critical. Violation: 28-01-1 Establishment drainage system not designed and installed properly. hand sink draining into bucket at sushi bar.
- Critical. Violation: 53B-08-1 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. Operator has safestaff book however no proof that any employees present have been trained.
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10/15/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Failure to maintain freezing records for in house parasite destruction. Operator missing recorded temp on Sundays due to restaurant being closed. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup on stove no heat under pot.
- Critical. Observed food being cooled by nonapproved method. cooling rice in deep container with cover.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice reach in cooler.
- Critical. Observed cloth used as a food-contact surface. cloth on top of rice.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. scoop handle in rice touching.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. AOP states handwashing must be done with warm water. No hot water available at hand sink.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. sushi chef with wrist band.
- Critical. Observed empolyee wash hands with no hot water. AOP in effect.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. prep table across from reach in coolers.
- Wet wiping cloth not stored in sanitizing solution between uses. near miso soup storage server area.
- Critical. Observed buildup of black soil in the interior of ice machine.
- Critical. Hot water shut off at employee hand wash sink. Faucet handle does not move to allow flow of hot water.
- Critical. Establishment drainage system not designed and installed properly. hand sink draining into bucket at sushi bar.
- No copy of latest inspection report.
- 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. Operator has safestaff book however no proof that any employees present have been trained.
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10/13/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued due to adulteration of food product. no time marking or time as a public health control written plan for sushi rice. Repeat Violation.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon on sushi line. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked cabbage, cooked beef. reach in cooler.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. salmon on sushi line no temperature recorded to prove parasite destruction. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked beef cookline, sushi rice at sushi bar. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw egg stored over vegetables. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. sushi rice Repeat Violation.
- Food-contact surface not smooth and easily cleanable. bamboo rollers for sushi.
- Critical. Hot water shut off at employee hand wash sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. back warewashing hand sink blocked by tray with equipment.
- Wet mop not hung to dry.
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3/31/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. sushi rice to left of upright cooler.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. no written plan for tine as a public health control for sushi rice.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. cloth on top of sushi rice.
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12/31/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. sushi rice to left of upright cooler.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon. Repeat Violation.
- Critical. Required consumer advisory for raw/undercooked animal food not worded correctly. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beef, rice. upright reach in cooler. Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation. Operator had no freezing records to indicate salmon has undergone parasite destruction in house freezing records not maintained.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. no written plan for tine as a public health control for sushi rice.
- Critical. Observed food being cooled by nonapproved method. cooling items in deep containers with lids.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef reach in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. cloth on top of sushi rice.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. sushi rice
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. sushi chef wearing wrist band.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. no rinse step.
- Critical. Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items. operator not setting up rinse compartment to save space. Sanitizer and detergent mixed in sanitizer water.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar prep, back kitchen prep table.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical. Establishment drainage system not designed and installed properly. hand sink drains into a bucket at sushi Bar. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. back hand sink. Repeat Violation.
- Critical. Handwashing cleanser and sanitizer lacking at handwashing lavatory back hand sink.
- Critical. Observed expired Food Manager Certification. Byung Ahn 2/03. Repeat Violation.
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10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/1/2008 | Routine - Food | Warning Issued |
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