- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Single service items reused, improperly stored, dispensed, not used when required
- Improper thawing procedures used
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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09/11/2015 | Inspection | At time of inspection temperatures taken at the buffet find hot food is at or above 150F and cold food is at or below 44 F. Food quantities are small and food has fresh appearence.
The Sushi log is found to be in order. Small amount of rice is being held at counter in insulated container, rice temperature is 116 F and has a pH of 3.5 at 3:15. Rice was voluntarily discarded and new batch prepared for dinner, pH maintained between 4.1 to 4.6.
Temperatures taken in refrigeration found several trays of raw shrimp in different refrigerators at 53- 58 F. Employee explains these were out for preparation and recently put back into refrigerators, within last half hour. Shrimp trays were moved to walk in to rapidly cool. trays were checked in one half hour temperatures decreased 4 degrees. Other items in same refrigerators where shrimp had been kept were of acceptable temperatures.
Reinspection in second week of October, thirty days, of to correct items including cleaning, plumbing, and food storage.
Please mail paper report to facility address. |
- Improper thawing procedures used
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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01/09/2015 | Inspection | Extensive food temperatures taken at hot and cold buffet lines. All food items within proper holding temperatures. Sushi rice log indicated rice was cooked at 11:45am with a PH of 4.36. At 1:30 sushi rice PH was at 4.15. All critical items during last inspection have been properly addressed. Mechanical dishwasher found to have CL2 residual. Floor of walk in freezer needs to fixed so that floor is easy cleanable and free of all gaps. |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/30/2014 | Inspection | All red items at time of inspection were corrected at time of inspection. Sushi rice control process is needed to be submitted to DOH for review. Sushi logs are to be maintain properly, and held on to for review by DOH. Freezer floor is in need of resurfacing. Additional discussion with owner about proper hand washing techniques/ methods. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- In use food dispensing utensils improperly stored
- Improper thawing procedures used
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/04/2014 | Inspection | Sushi rice is to be held at 140 degrees. Sushi is not to be controlled by Ph until approved by DOH. Call for approval at 432-3911. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/30/2013 | Inspection | |
| No violation noted during this evaluation. | 04/26/2011 | Re-Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Improper thawing procedures used
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03/02/2011 | Inspection | |
| No violation noted during this evaluation. | 07/26/2010 | Inspection | |
| No violation noted during this evaluation. | 01/19/2010 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/05/2010 | Inspection | 1H- Food being used that was not prepared in compliance with approved scheduled process.
5C- Sushi rice being stored at room temperature for an extended time period without ph or time/temperature monitoring by staff. Rice was discarded and sushi was removed from the menu. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Miscellaneous, Economic Violation, Choking Poster, Training.
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08/21/2009 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
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07/01/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Improper use and storage of clean, sanitized equipment and utensils
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09/30/2008 | Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/20/2008 | Inspection | |
| No violation noted during this evaluation. | 12/14/2007 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Improper thawing procedures used
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02/27/2007 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Improper thawing procedures used
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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08/25/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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07/24/2006 | Inspection | |
| No violation noted during this evaluation. | 12/19/2005 | Re-Inspection | |
| No violation noted during this evaluation. | 12/07/2005 | Inspection | |
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