- Basic - Equipment in poor repair. Front cover plate missing at ice machine.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At reachin freezer at sushi bar.
- Basic - Food stored on floor. Rice in dry storage room.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty container by ice machine.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At rice container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room nearest to back door on restroom side.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At 3 door glass cooler in cookline area.
- Basic - Reuse of single-service articles. Reuse of soy sauce container to store noodles at cookline.
- Basic - Sponge used as a wiping cloth on a food-contact surface. At 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking . Batter at cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw Wahoo stored above prepped veggies at sushi bar cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as prep sink in cookline area and sushi bar.
- Intermediate - Soil residue in food storage containers. Noodle storage container at cookline.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, glass door reach in cooler, ambient air temperature 51°. Samsung cooler, large white door, ambient temperature 50°. Informed operator may not use the two coolers until they maintain 41° or below. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, door in hallway leading outside. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, in spices above cook line. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop, water 124°. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, wahoo. Operator stated wahoo only used for sushi as a special. Operator also stated Wahoo will not be served undercooked or raw until parasite destruction can be proved. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine 200 ppm. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils, while making dumplings. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap while cooling, brown rice, wrapped in a tight ball 47° in center. Operator stated rice made yesterday evening. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, brown rice. **Warning**
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5/7/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing .
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9/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water on the prep line , by the cutting board.
- Basic - Employee personal items stored in or above a food preparation area. Phone on the prep and cookline.
- Basic - Equipment in poor repair. Front cover plate missing at ice machine.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing .
- Basic - Food storage container/container lid cracked or broken. Cashew storage container at cookline broken.
- Basic - Grease accumulated on dry storage area floor.
- Basic - Hole in ceiling. Servers station.
- Basic - Hole in wall. In dry storage room where bulk of rodent droppings were observed.
- Basic - In-use ice scoop stored on soiled surface between uses. In dirty bucket next to the ice machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken in the large freezer by the ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp in dish washing area thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets. At frigidaire freezer at cookline.
- Basic - Storage of tools on shelf above or with food. In the back dry storage area shelf.
- Basic - Wall soiled with accumulated grease. In the dry storage area and back door area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Fish used for sushi not labeled.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline.
- 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. While peeling potatoes for later use. Wear gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 72° F at cookline held under no temperature control. Sushi rice at 80°F held under no temperature control in sushi bar.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table _ no complete physical barrier between top and bottom. Raw lobster over prepped veggies on make table at cookline where dripping may cause cross contamination.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over ready to vegetables and cut tomatoes.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 57 fresh rodent droppings in food storage room near cook-line. 1 fresh rodent dropping on top of dish machine. 1 fresh rodent dropping under table at cook-line. 1 fresh rodent dropping on shelving in dish washing area. 2 fresh rodent droppings in servers station. 2 dry rodent droppings in servers station.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Rubbing alcohol above food prep area.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Fish used for sushi.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Chipped bowls.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken in cooler wrapped in plastic at 77°, corrective actions taken, plastic removed until chicken reaches 41° **Corrected On-Site**
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9/9/2013 | Routine - Food | Emergency order recommended |
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, shelf by fryers. Paint chipping and wood exposed.
- High Priority - License is expired and is more than 60 after expiration date.
- 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, salad prep. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen. **Corrected On-Site**
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/8/2013 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, white reach in cooler. This violation must be corrected by : 11/27/12.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, oj and whipped cream 46 degrees. Management moved to working cooler.
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9/26/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass 3 door cooler , Amibient air temperature 52 degrees. This violation must be corrected by : 05/23/12.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, shelf by fryers.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, shelf over 3 compartment sink.
- Critical - Observed food stored in ice used for drinks, employee drink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken and dumplings, both 52 degrees. raw chicken moved to working cooler and dumplings volutarily discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw beef in reach in freezer.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/23/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface, gaskets throughout.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink ladiesroom and mensroom.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting carrots.Corrected On Site.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Observed nonfood-grade containers used for food storage, newspaper used for peanuts.
- Observed nonfood-grade containers used for food storage, to go bags in reach in freezer, sushi bar. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed bleach 300 ppm. sushi bar.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Please obtain feed letter for farm raised salmon and freeze records for wahoo. This violation must be corrected by : 11-1-10.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin freezer
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw chicken and raw shell eggs over tofu in reachin cooler and raw fish,chicken over vegges in reachin freezer Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed grease accumulated on kitchen floor. observed in storage room
- Ceiling tile missing.
- Observed hole in wall. observed in kitchen
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
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9/1/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Equipment and utensils not properly air-dried.
- Observed clean equipment stored on floor.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed personal care item stored with food.
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in a prohibited area. Cooking oil stored in bathroom in kitchen .
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp stored ontop of cooked chicken in reachin cooler Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked rice 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. 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. raw rice
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. Inside part of big chest freezer door.
- Observed cutting board grooved/pitted and no longer cleanable. cook's line
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Cooking pot stored in bathroom in kitchen .
- Critical. Hot water not provided/shut off at employee hand wash sink. server area.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. bathroom in kitchen .
- Critical. Observed toxic item stored by food. bug killer & delimer stored ontop of cooking oil in bathroom in kitchen .
- Critical. Observed unlabeled spray bottle.
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/30/2009 | Routine - Food | Warning Issued |
| No report available. | 8/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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