- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line.
- Basic - Clean knives/utensils stored in crevices between equipment.Chopper at cook line and two cleavers at the mop and triple sinks **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor.Case of Tofu and produce in the kitchen area.
- Basic - In-use tongs stored on oven door handle.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook on line. **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
- 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. Sushi fish in the reach in cooler at the sushi area.
- Intermediate - Handwash sink not accessible for employee use at all times.Kitchen sink blocked by an old broken peice of equipment
- Intermediate - Mop sink used for purposes other than mop water.Shredded cabbage drained on the mop sink using a dish rack **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.Sushi bar area.h
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.Cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.raw chicken. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.Cook line
- High Priority - Raw animal food not properly separated from ready-to-eat food.raw chicken with carrots **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw whole shell eggs over cooked potatoes
- High Priority - Vacuum breaker missing at mop sink faucet.Faucet with hose attached.
- Intermediate - Handwash sink not accessible for employee use at all times.Mops and bucket placed In front of the sink in the kitchen area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.throughout.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Thermometers in reach in cooling units are high temp thermometers.
- Basic - Objectionable odors in Dining room.Sewer gas type of smell at the sink in the sushi bar.
- High Priority - Raw animal food stored over ready-to-eat food. Raw whole shell eggs over tomato sauce in the reach in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.throughout
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi area
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over carrots in reach in. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing sanitizer cloth in handsink. **Corrected On-Site**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.(cabbage and onions stored in mop sink)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(touching cooked noodles)
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.(washed in 3 compartment sink ) Corrected On Site.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi make station. Corrected On Site.
- Observed employee with no hair restraint. Employee cleaning dishes with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 122 degree water at time of inspection. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp being thawed at room temperature under cooks station. Corrected On Site.
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4/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable. Cracked tile in front of 3 compartment sink.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood filters above cooks line.
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2/17/2012 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable. Cracked tile in front of 3 compartment sink.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In rice in kitchen .
- Observed attached equipment soiled with accumulated grease. Hood filters above cooks line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under microwave on cooks line.
- Critical - Observed dead roaches on premises. 6-8 In glue traps under coolers and at side of cooks line.
- Observed food debris accumulated on kitchen floor. Under cooks line and under freezers in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. Making sani buckets in handwash sink at sushi station.
- Critical - Observed improper vertical separation of raw animal foods. Chicken stored over shrimp in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm. Corrected On Site.
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2/16/2012 | Routine - Food | Warning Issued |
- Violation: 37-07-1 Observed wall soiled with accumulated dust. throught kitchen.
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9/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. stored in dirty mop sink.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.(invoices not available )
- Critical - Hot water not provided/shut off at employee hand wash sink. hand wash by back door Repeat Violation. Corrected On Site.
- Critical - Identity of food or food product misrepresented. (escalar with white tuna)
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easilycleanable. tape on freezer handle beside sushi station.
- Critical - Observed insects in storage containers.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. sushi area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. multi tasking with same gloves. sushi chef.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed food debris accumulated on kitchen floor. through kitchen
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored in undrained ice. cabbage, carrots, vegetables stored with ice directly on top.
- Critical - Observed food stored on floor. peanuts on floor in bus tub.
- 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. rice, flour
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken stored with pork and beef.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic oil mix and shell egg This violation must be corrected by : 9//28/2011.
- Critical - Observed potentially hazardous food thawed in an improper manner. baggie of cooked vegetables iimproperly thawed at hand sink. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken, beef, pork stored over vegetable
- Critical - Observed soiled reach-in cooler gaskets. fridge beside sushi station.
- Critical - Observed the presence of insects, rodents, or other pests. on walls, floors , equipment and food storage bins. (hundreds of weevil-like insects). This violation must be corrected by : 9/28/2012.
- Observed wall soiled with accumulated dust. throught kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. This violation must be corrected by : 9/28/2011.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice 118. This violation must be corrected by : 9/28/2011.
- Critical - Stop Sale issued due to adulteration of food product. many (hundreds) insects in sugar, flour, rice. Corrected On Site.
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9/27/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.(sushi bar)
- Violation: 40-04-1 Observed personal care item stored with food.(purses/bags etc in front area)
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8/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(soup made yesterday afternoon at 59 degees f)
- Critical - Hand wash sink lacking proper hand drying provisions.(sushi bar)
- Critical - Handwash sink not accessible for employee use at all times.(blocked by water jug) Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.(kitchen )
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs hung on fryer door handles)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee reusing utensil to taste food.(employee tasted food with spoon then rinsed spoon and placed utensil in an area to use again, inspector had employee put spoon into dish machine and take multiple spoons and instructed employee that the spoon must be washed rinsed and sanitized between uses.) Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.(used as rinse/dump sink in bar area)
- Observed personal care item stored with food.(purses/bags etc in front area)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(soup not properly cooled)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(0 ppm)
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6/9/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.(on spring rolls and dumplings )
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method.(cooked chicken left on counter to cool)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(raw shell eggs 69 degees f, and cooked tofu 71 degees f on cooks line) Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.(raw poultry over produce in 3 door upright reach in cooler)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(garlic in oil on cooks line at 47, sprouts in kitchen at 64, garlic moved to cooler sprouts iced down) Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.(in upright reach in cooler)
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(chopping onions) 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.(rolling sushi) Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoops)
- 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.(no glove change or hand wash)
- Critical. Observed employee wash hands with no soap.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen )
- Critical. Observed screen in door torn/in poor repair.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. hood folters
- Critical. Observed toxic item stored by food. OFF brand repelkant on shelf next to bottled sauces
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shred vegetable measured at 46 degr F sushi rice 81 degr F [time as public health control put into place] Corrected On Site. product iced down
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. ckd chicken next to raw meat Corrected On Site.
- Critical. Observed food stored on floor. bus pan of cabbage on floir under mop sink
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. transferring cooked chicken from bowl into plastic storage bag with bare hands [cook's line] Operator instructed employee to wear gloves
- Critical. Observed mop sink used for purposes other than the designated use. bus pans, cutting boards in mop sink
- Wet wiping cloth not stored in sanitizing solution between uses. cook's line Corrected On Site.
- Critical. Observed exterior of microwave soiled. [door]
- Observed wall soiled with accumulated grease. cook's line
- Critical. Observed container of medicine improperly stored. tube of 'muscle rub' on shelf above food prep table
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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