- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms. Bracelets.
- Observed nonfood-grade containers used for food storage.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed dishmachine not clean.
- Critical. Observed soil residue on plastic food storage containers.
- Observed reuse of single-service articles. Plastic jugs reused for food storage.
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
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08/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. All Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. All
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice Advised
- Critical. No conspicuously located thermometer in holding unit. Missing in upright reach in cooler in kitchen
- Critical. Observed food stored in ice used for drinks. Lemons Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Tea
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw meats/shrimp over vegetable inside walk in cooler
- Critical. Observed food stored on floor. Buckets & case of oil
- Observed cutting board grooved/pitted and no longer cleanable. On top of sushi bar
- Food-contact surface not smooth and easily cleanable. Need to discontinue use of bamboo sushi mat
- Observed nonfood-grade containers used for food storage.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On cart at cook line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On rice cooker table
- Observed reuse of single-service articles. Re-use viregar bottle
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. By sushi bar
- Critical. Observed small flying insects in bar area. Sushi bar area
- Critical. Observed live flies in kitchen.
- Observed food debris & residue accumulated on kitchen floor. Throughout
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC at Sushi area
- 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. Pro This violation must be corrected by : 8/15/10.
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6/15/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All
- Critical. Working containers of food removed from original container not identified by common name. All
- Critical. No thermometer provided to measure temperature of food product. Need PH meter for Sushi rice
- Critical. No conspicuously located thermometer in holding unit. Reach in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Inside soy sauce using plastic container as scoop
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wadh hands before putting gloves on
- Food-contact surface not smooth and easily cleanable. Sushi mat
- Observed nonfood-grade containers used for food storage.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Prep table shelf
- Observed reuse of single-service articles. Cut out plastic bottles
- Critical. Handwashing cleanser lacking at handwashing lavatory. At sushi area
- Observed food debris accumulated on walk in cooler floor.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Sushi area
- 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. Pro
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10/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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