- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 71°F and reconstituted noodles 64°F at cookline. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed precooked duck cooling in too deep plastic bin in reach in cooler covered. **Corrected On-Site**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area underneath dishwash area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Vacuum breaker missing at hose bibb at outside mop sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - No soap provided at handwash sink. Handwash sink at sushi bar.
- Intermediate - Spray bottle underneath handwash sink in kitchen containing toxic substance not labeled.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulbs above three compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw salmon and raw tuna 48°F. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed scoop in dry rice with handle in contact with rice Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handwash sink near cookline used to dump ice. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Observed towels used to cover washed and ready-to-eat vegetable and egg rolls. Corrected On Site.
- Critical - Observed potentially hazardous food (shrimps) thawed in standing water. Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soil buildup inside ice bin. upper back of bin
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit - on cookline. Corrected On Site.
- Critical - Proof of required employee training provided - books available but no certificates.
- Critical - Required consumer advisory for raw/undercooked animal food not provided - sizzling steak cooked to order.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed curry (cream based) sauce at 110 degrees F on cookline, must be held at 135 degrees F or higher.
- Critical - Observed employee handling (cracking) raw eggs with gloves then go on to food prep with same gloves.
- Critical - Observed employee placing RTE carrots on plate with bare hands.
- Critical - Observed one live roach in dishmachine area, one live roach in dry ice bucket, two dead roaches behind reach in freezer across from dishmachine. One dead roach in sushi area, one dead roach on cookline. Establishment serviced by Orkin on 06/17/11. 24 hour (next day) callback per D. Tartaglione.
- Critical - Observed open beverages for employees in food prep area -COS.
- Observed spoons and forks on cookline stored in standing water at 75 degrees F.
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6/28/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53B-08-1 Employee training incomplete. Safestaff books available, certificates must be on-site.
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3/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Employee training incomplete. Safestaff books available, certificates must be on-site.
- Critical - Observed dead roaches on premises - one dead roach found on cookline floor, four dead roaches in sushi area floor. Establishment treated on 3/10/11 By orkin.
- Observed employee with no hair restraint - cook.
- Observed floor area(s) covered with standing water - under cooking equipment.
- Critical - Observed food stored in ice used for drinks - gatorade in outside ice machine. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw egg over raw beef in reach-in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - curry sauce on cookline found at 90 F. curry is kept on cookline at 90 F then put back into refrigeration at 3pm then taken out again for dinner service.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - cookline.
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3/22/2011 | Routine - Food | Warning Issued |
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area - sauces in server station not covered over night.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 50-100ppfound at 0ppm in dishmachine. Please set up 3 comp. sink to sanitize equipment.
- Observed utensils stored in crevices between equipment behind 3 comp. sink.
- Observed attached equipment soiled with accumulated grease - hood on cookline. Repeat Violation.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces, above cookline. For reporting purposes only.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - 50-100ppm. sanitizing bucket.
- Critical. Observed soiled reach-in cooler gaskets - in cooler across from cookline.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated grease - hood above cookline.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken above beef, beef next to squid, upright Delfield freezer Provided safe storage practice poster
- Observed in-use utensil stored in unclean water at or below 135 degrees Fahrenheit. rice scoop water at 84 F, water cloudy
- Critical. Observed employee dry hands on clothes/apron after washing. sushi prep employee
- Critical. Observed employee wash hands with no hot water. cook
- Observed nonfood-grade containers used for food storage. plastic grocery style bags used to store RTE produce, Marc reachin coolers
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. use mop sink for dumping mop wastewater
- Missing drain plug at dumpster. cardboard dumpster
- Critical. Observed expired Food Manager Certification. Kanchit Arthawilai, certification expired 7/13/2009, is another CFM
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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