- Basic - Observed: Floors not maintained smooth and durable, walk-in cooler.
- High Priority - Observed: License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sprouts 51. Employee iced 41 at end of inspection. **Corrected On-Site**
- High Priority - Observed: Raw animal food stored over ready-to-eat food, raw beef behind raw broccoli in top of sandwich box. **Corrected On-Site**
- Intermediate - Observed: Soil residue in food storage containers, rice container.
- Basic - Observed: Walk-in cooler gasket torn/in disrepair.
- Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over beef , fish, and pork.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon in sushi bar 47°, salmon was iced down. Revisited set end of inspection salmon was at 42°. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs moved to reach in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall, behind rice cookers.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, by stove. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers, rice.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.....front line
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.....cutting avocado with bare hands **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator stated that she will eat her self **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......batter 77? in kitchen no under temperature control. Batter moved to walk in cooler. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink......knife, towel , front line. **Corrected On-Site**
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing......by the sushi entrance door. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.....no lid.
- Basic - Wall in disrepair......cooking rice area by the exit door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.....sushi bar
- High Priority - Employee failed to wash hands before putting on gloves to work with food. ......sushi chef.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....butter , curry sauce, coconut milk 45?, spinach 44 ? reach in cooler next freezer. Food moved to walk in cooler. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler next to freezer, kitchen. Must not have stored any potentially hazardous until maintain at proper temperature .
- Intermediate - Employee filled water pitcher/cup at handwash sink....sushi bar.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ....container stored in handwashing sink, sushi bar. **Corrected On-Site**
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....both reach in cooler in kitchen and sushi case. Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Drain cover(s) missing. ......by middle door.
- Critical - No handwashing sign provided at a handsink used by food employees....sushi bar.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....cheese steack, fish eggs,eel in sushi case. Corrected On Site. volentrailly discarded food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....shrimp ,chicken ,pork,batter ,soup temperature between 48 to 50 degrees in reach coolers in kitcken . food being held less than 4 hours .food moved to walk in cooler . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....sauce innwalk in cooler .
- Critical - Working containers of food removed from original container not identified by common name....wrong labeled, sauce container in walk in cooler .
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8/30/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.....kitchen Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit....reach in cooler .
- Critical - Observed cloth used as a food-contact surface,...without sanitize solution ,
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect......making sushi with bare hands Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.....below the walk in cooler.
- Critical - Observed food stored on floor.....rice at storage area.
- Observed gaskets/seals on cold holding soiled .....sushi bar.
- Observed hole in wall....by walk in cooler
- Critical - Observed improper vertical separation of raw animal foods .......raw chicken above raw fish reach in freezer .
- Critical - Observed improper vertical separation of raw animal foods.....raw beef above raw clams and fish in reach in freezer .
- Critical - Observed raw animal food stored over ready-to-eat food.....raw crab above ready to eat water melon in reach in cooler . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.....cut melon, batter, butter , greavy , etc. reach in cooler . Corrected On Site.
- Observed wall in disrepair....below the walk in cooler door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....home made dressings, spinach ,sauce in walk in cooler .
- Wet wiping cloth not stored in sanitizing solution between uses....sushi area.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
- Critical - Observed bathroom facility not clean. toilet seat in males restroom soiled .
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. susie meats Corrected On Site.
- Observed unnecessary items on the premise. broken reach in cooler
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. --- new fryer has been installed and16" baffle has not ydt been rreplaced.
- Observed attached equipment soiled with accumulated grease. --- exhaust hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- in kitchen, on portable air circulating fan above cold table
- Observed build-up of grease on nonfood-contact surface. --- on exhaust hood filters.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- observed manual warewashing taking place without using sanitizer step.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- garlic and oil mixture held at room temperature on ciok line. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- in rear kitchen reach-in freezer.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- in walk-in-cooler, sushi fish
- Critical. Label on a food item packaged on-site lacking required information. --- in rear reach-in-freezer seafoods and/or sushi items. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. --- dry food bins/containers not labeled.
- Critical. Observed food stored on floor. --- white rice in container
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- bowl in container of white rice.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- observed employee o erating dishmachine (loading racks of soiled dishware) then immediately work on cook line handling foods - all without changing gloves and/or handwashing.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm. Repeat Violation.
- Observed personal care item stored with food. --- cooks eyeglasses atop food contact surfaces of cook line and atop clean dinner plates.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. A refrigerated, potentially hazardous, READY-TO-EAT FOOD ingredient or a portion of a refrigerated, potentially hazardous READY-TO-EAT FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest or first-prepared ingredient or portion and shall be discarded as specified under Paragraphs 3-501.18(A) - (F).
- Critical. A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified and that: (6) Includes operational procedures that: (a) Prohibit contacting FOOD with bare hands, (b) Identify a designated area and the method by which: (i) Physical barriers or methods of separation of raw FOODS and READY-TO-EAT FOODS minimize cross contamination, and (ii) Access to the processing EQUIPMENT is restricted to responsible trained personnel familiar with the potential HAZARDS of the operation, and (c) Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES;
- Critical. A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified (7) Describes the training program that ensures that the individual responsible for the REDUCED OXYGEN PACKAGING operation understands the: (a) Concepts required for a safe operation, (b) EQUIPMENT and facilities, and (c) Procedures specified in Subparagraph (B)(6) of this section.
- Critical. Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical. Please see inspection report for more details.
- Critical. Clean Condition. FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean.
- Critical. Handling Prohibition. (A) Except as specified in Paragraph (B) of this section, FOOD EMPLOYEES may not care for or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets that are allowed as specified in Subparagraphs 6-501.115(B)(2)-(5). (B) FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in display tanks if they wash their hands as specified under Section 2-301.12 and Paragraph 2-301.14(C).
- Critical. Handling Prohibition. (A) Except as specified in Paragraph (B) of this section, FOOD EMPLOYEES may not care for or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets that are allowed as specified in Subparagraphs 6-501.115(B)(2)-(5). (B) FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in display tanks if they wash their hands as specified under Section 2-301.12 and Paragraph 2-301.14(C).
- Critical. Sanitizing concentration
- Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Critical. Gas appliances -- All appliances, including water heaters using gas, shall be kept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL seal.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- salmon purchased at costco is packaged unlabeled and undated and being held in a kitchen freezer with thermometers registering +9F.
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. --- large wooden rice mixer not an acceptable FCS.
- Critical. No handwashing sign provided at a handsink used by food employees. --- in kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. --- in kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. --- in kitchen.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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