Bonsai Restaurant, 4040 S 28th St, Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Bonsai Restaurant
Address: 4040 S 28th St, Arlington, Virginia
Phone: (703) 824-8828
Total inspections: 30
Last inspection: Aug 11, 2009
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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  • 2-401.11 - Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.1. An open cup with a beverage was observed on top of the chest cooler on the served station.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shrimp and raw fish stored over milk inside the two door prep refrigerator.2. Raw seafood stored over edamame inside the two door upright freezer.
  • 4-203.12 - Repeat The ambient air or water temperature measuring device scaled only in Fahrenheit is not accurate.1. The thermometer of the sushi display case # 3 is not accurate. Thermometer read 50 oF and ambient temperature was observed at 41 oF.
  • 4-501.11 - Repeat The gasket of the "True" 1 door reach-in at the sushi area is torn/broken.
  • 5-205.11 - The handwashing sink in the kitchen and in the server station is used for purposes other than handwashing.1. A wiping cloth and soiled spoon was observed inside the kitchen handsink basin.2. Ice was observed being dumped into the handwashing sink at the server station.
  • 6-303.11 - Repeat The light intensity is below 20 foot candles inside the "True" two door refrigerator and "True" two door freezer..
  • 6-501.114 - Repeat The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Unnecessary items are being stored in the basement.
 August 11, 2009Routine35Details / Comments
  • 2-301.12A - Critical Food employees are not cleaning their hands and exposed portions of their arms.1. Employee was observed just rinsing hands with water and drying hands on apron before donning on gloves for food preparation.CORRECTED DURING INSPECTION.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.CORRECTED DURING INSPECTION.
  • 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food in the p-rep refrigerator with their bare hands.CORRECTED DURING INSPECTION.
  • 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily. Chlorine sanitizing solution was observed at 200 + ppm.
  • 3-501.16A2 - Critical Repeat The following foods were observedcold holding at improper temperatures:1. Raw yellowtail fish at 48 oF and salmon skin at 50 oF inside the sushi display case.2. Tofu at 51 oF inside the "Beverage Air" one door upright refrigerator.3. Watermelon at 44 oF inside the "True" two door refrigerator.4. Raw shrimp at 51 oF inside the prep refrigerator.
  • 4-203.12 - The ambient (air/water) temperature measuring device located in the sushi display case is not easily readable. Thermometer read 70 oF and ambient was observed at 40 oF.
  • 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The gasket of the "True" one door reach-in refrigerator is broken.2. The sushi display case is not able to maintain an ambient temperature of 41 oF or less. Ambient temperature observed at 60 oF.
  • 6-303.11 - Repeat The light intensity is below 20 foot candles in both the "True" two door freezer and "True" two door refrigerator..
  • 6-501.11 - The following areas of the facility are not maintained in good repair.1. Holes observed in the walls of the basement where utility pipes join the wall.
  • 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Mice droppings observed throughout basement floor under shelving, under work work table, inside the cabinets at sushi area.
  • 6-501.114 - Repeat The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.Establishment was observed storing multiple items not necessary for operation of establishment at the basement including: empty file cabinets, broken cash register, skis, bathroom ceramic hand sink, broken drinking water fountain, cables, mopsink, etc....)
  • 6-501.14 - Repeat Intake and exhaust air ducts are not clean and/or filters are not changed.1. Air vents in both the men's and women's bathrooms were observed with accumulation of dust.
  • 9.2-3.3 - Critical The food establishment was not under the immediate control of a Northern Virginia certified food manager at the time of inspection.CORRECTED DURING INSPECTION.
 June 30, 2009Routine58Details / Comments
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw fish stored over edamame ( soybeans ) and japanese style noodles inside the "True" two door upright freezer.2. Raw fish, raw chicken, and raw shrimp stored over edamame ( soy beans), milk, and teriyaki sauces inside the prep refrigerator.
  • 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.
  • 4-501.11 - The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The gasket of the "True" one door counter refrigerator in the sushi bar was observed broken.
  • 4-601.11 - The nonfood-contact surface of the following equipment is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.1. Counter surface under the sushi display case.2. Counter area surrounding handwashing sink in sushi bar was observed with mold growth.3. Surfaces of worktables underneath the following equipment: microwave oven, wok stove, and "Tec" infrared grill.4. Outer surface of food containers located by the wok stove.
  • 4-602.13 - The nonfood-contact surface of the following equipment is not cleaned at a frequency necessary to preclude the accumulation of soil residues.1. Grease catching pans of the stove, wok fryer, and "tec" infra red grill.2. Inner compartment of deep fryers.
  • 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.1. The handwashing sink in the sushi bar area was not provided with paper towels at the time of inspection.CORRECTED DURING INSPECTION.
  • 6-303.11 - The light intensity is below 20 foot candles inside the "True" two door upright refrigerator.
  • 6-501.111C - Critical Mouse droppings were observed in the following areas and equipment.1. Significant amounts of droppings inside the inner compartment of deep fryer.2. Throughout work tables holding wok stove, wok fryer, 3. Corner of floor corner by ice machine.4. Along wooden baseboards in the hallway.5. Corner of floor behind upright two door refrigerator.6. Significant amount of droppings along the floor under the shelving in the basement.7. On surfaces of boxes containing non-food items located in the basement.8 On surfaces of ceramic dishes stored in the basement.9. On surfaces of lids of container with food in the kitchen.10. On surface of counter underneath sushi display case.
  • 6-501.114 - The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Establishment was observed storing multiple items not necessary for operation of establishment at the basement including: empty file cabinets, broken cash register, luggage, empty soy sauce glass bottles, skis, bathroom ceramic hand sink, broken drinking water fountain, cables, mopsink, roller blades skates, etc....)
  • 6-501.12 - The floors are not cleaned in the corners and wall junctions as often as necessary to keep them clean.
  • 6-501.14 - Intake and exhaust air ducts are not clean.1. Air vents in both the men's and women's restroom were observed with accumulations of dust.
 June 10, 2009Routine28Details / Comments
  • 2-103.11I - Three compartment sink was set up to rinse, wash, and then sanitize.
  • 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food (sushi) with their bare hands.
  • 3-501.16A2 - Critical Repeat Crab in sushi display #3 was at 49F.
  • 3-603.11 - Critical Disclosure missing on sushi a la carte menu for fish served raw.
  • 4-301.12 - Drain stoppers are missing for the three compartment sink.
  • 5-103.11 - Critical No hot water at sinks.
  • 6-301.11 - Repeat No soap at hand sink by Beverage Air upright.
  • 7-201.11B - Critical Glucosomine, creatine, and whey observed on food (spice) storage shelf.
 December 29, 2008Critical Procedures53Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.CORRECTED DURING INSPECTION.
  • 3-301.11 - Critical Repeat Dispensing scoop handles were observed in direct contact with the following foods: sugar, caviar, ice, and chopped lettuce. This results in ready-to-eat (RTE) food being in contact with employee's bare hands.CORRECTED DURING INSPECTION.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shrimp was observed stored over vegetables inside the "True" 2 door refrigerator.2. Raw fish and seafood was observed stored over boiled edamame and japanese style noodles inside the "True" 2 door freezer.
  • 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Handle of rice scoop was observed in direct contact with uncooked rice.
  • 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. The chlorine sanitizer concentration in the wiping cloth bucket was observed at 200 +ppm.
  • 4-101.11B-E - The food-contact surface of the pape towels used as lining for the food containers of the prep refrigerators is not durable, corrosion-resistant, and/or nonabsorbent.
  • 4-502.13 - Repeat Manufacturer containers of tofu were observed reused for the storage cut broccoli and sliced carrots.
  • 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.1. Dumpster and grease barrel lids were observed open.CORRECTED DURING INSPECTION.
  • 6-301.12 - Each handwashing sink closest to the waiting station is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.CORRECTED DURING INSPECTION.
  • 7-207.11 - Critical Medicines for the employees' use are not properly located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.1. "Peptobismol Extra" container and "Tylenol" container were observed stored with clean tea cups on shelf above "True" 2 door chest refrigerator.CORRECTED DURING INSPECTION.
 August 05, 2008Routine46Details / Comments
  • 2-301.12B - Critical Repeat Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Employee in the kitchen was observed washing hands with gloves on.
  • 2-301.14 - Critical A food employee in the sushi area did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-304.12 - Food preparation and dispensing utensils are improperly stored.1. Handle of rice scoop was observed in direct contact with uncooked rice.
  • 3-304.15 - Single-use gloves worn during multi-tasked food preparation.1. Employee was observed using same pair of gloves to serve carrots and broccoli after using gloves to handle raw shrimp.
  • 3-305.11 - Stored food is not protected from contamination.1. Avocados in an unsealed box were observed stored directly on the floor under the stove.
  • 3-501.16A2 - Critical The following foods were found cold holding at improper temperatures: 1. Seasoned squid at 49oF, Tofu at 50, and Raw shelled egg at 48oF in the "True" 2 door refrigerator in the kitchen.
  • 4-101.19 - Repeat The nonfood-contact surface of the cardboard boxes used for storage of plastic clam boxes and lids are not nonabsorbent.
  • 4-202.16 - Repeat The nonfood-contact surface of the raw wood shelving and 5 gallon plastic buckets used as support for shelving in the basement dry storage area are not designed and constructed to be easily cleanable or maintained.
  • 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The gasket of the "True" 1 door refrigerator in the sushi area was observed broken. 2. The "True" 2 door upright refrigerator is not able to refrigerate 41oF or below and gasket is torn.3. Handles of the "True" 2 top door chest cooler are not accordingly to manufacturer specifications, cable ties are being used as handles. An order has been made to replace the handles..
  • 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food.1. Manufacturer containers of soft tofu and frozen seaweed salad were observed being reused for storage of shredded radish and raw meats in both the "True" 1 door refrigerator in the sushi area and the prep refrigerator in the kitchen.
  • 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution.1. Employee was observed using the following method to manually wash beverage glasses, table ware, and utensils : sanitize, wash and rinse.
  • 5-205.11 - Repeat The handwashing sinks located at the sushi prep area and the kitchen is used for purposes other than handwashing.1. Employee was observed filling up water jug and rinsing wiping cloths in the handwashing sinks.
  • 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
  • 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at the sushi area handwashing sink.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the sushi area handwashing sink used by food employees.
  • 6-501.111 - Repeat Insect, rodent, and/or other pest harborage conditions exist on the premises.1. Mice dropping were observe in cabinets of the sushi area and some corners and edges of the kitchen.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager. CFM card of person in charge expired in May 18, 2008.
 June 03, 2008Routine512Details / Comments
  • 2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Employee was observed completing handwashing procedure in 10 seconds.2. Immediately following the cleaning procedure with thorough drying using paper towels, employee recontaminated their hands by not using disposable paper towels to turn off manually operated faucet handles on the handwashing sink.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-301.11 - Critical Repeat Employees observed contacting ready-to-eat (RTE) food with their bare hands.1. Employee was observed serving chicken teriyaki, shrimp tempura, and beef teriyaki with bare hands.CORECTED DURING INSPECTION.2. Employee was observed slicing raw fish for sushi with bare hands.
  • 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was found stored over raw fish and japanese style noodles in the "True" 2 door freezer.
  • 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw shelled eggs were found stored over lemons, radish, and chopped lettuce.
  • 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Multiple wiping cloths were observed on the sushi prep surface.
  • 3-401.11A3 - Critical The chicken teriyaki was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Cook temperature of chicken when served was at 140oF.CORRECTED DURING THE INSPECTION. Chicken was placed in the grill and cooked to a temperature of 168oF.
  • 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.1. Advisory statement is provided but menu items for which the advisory applies are not identified with a ( * ).
  • 4-101.19 - The nonfood-contact surface of the cardboard boxes used for storage of plastic clam boxes and styrofoam bowls in the kitchen shelf is not corrosion-resistant, nonabsorbent, and/or smooth.
  • 4-201.11 - The plastic drawer used for storage of chopped lettuce is not designed and constructed to be durable.
  • 4-202.16 - Repeat The nonfood-contact surface of the raw wood shelving and 5 gallon plastic buckets used as support for shelving the dry storage room is not designed and constructed to be easily cleanable or maintained.
  • 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design:1. "Beverage Air" 1 door reach-in freezer at sushi area is not operational.2. The gasket of the "True" 1 door refrigerator in the sushi area was observed broken.3. Handles of "True" 2 top door chest cooler are not accordingly to manufacturer specifications, plastic straps are being used as handles.4. "Beverage Air" Coca Cola refrigerator door was observed without a handle.
  • 4-502.13 - Manufacturer containers were observed reused for the storage of food.1. "Masago Classic Roe" containers were observed reused for storing diced tofu in the "True" Coca Cola refrigerator.2. "Samsung Soft Tofu" container was observed reused for storing chopped lettuce in the "True" 2 door upright refrigerator.3. "Masago Classic Roe" containers were observed reused for storing raw shrimp and raw fish.
  • 4-702.11 - Critical Utensils and food-contact surfaces of equipment were not sanitized after cleaning.1. Employee was observed washing and rinsing soiled utensil and not sanitizing utensil before use.CORRECTED DURING INSPECTION.
  • 5-205.11 - The handwashing sink at the entrance to sushi area and in the sushi area are being used for purposes other than handwashing.1. Employee was observed dumping liquid contents of a bowl and rinsing cloth in the handwashing sink at the entrance to the sushi area.2. Employee was observed rinsing wiping cloth in the handwashing sink in the sushi area.
  • 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.1. Dumpster lid was observed open.CORRECTED DURING THE INSPECTION.
  • 6-202.11 - Repeat 1. The light bulb in the "Beverage Air" Coca Cola refrigerator is not shielded, coated, or otherwise shatter-resistant.2. Ceiling light shield panel closest to the hood is severely cracked.
  • 6-202.13 - An insect control device is located over a food preparation area and/or where dead insects may cause contamination by being impelled or falling onto exposed food, clean equipment, utensils, linens, and/or unwrapped single service and single use articles.1. Fly trap tape was observed on the "EXIT" sign, directly above shelf containing miso soup, spices and bowls.CORRECTED DURING INSPECTION.
  • 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents.1. A gap was observed at the bottom and middle of the rear double door.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.1. No handwashing sign was provided for the handwashing sinks located at the entrance to the sushi area and in the sushi prep area.CORRECTED DURING THE INSPECTION.
  • 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food.1. Light is out in the hood over the stove and grill.CORRECTED DURING INSPECTION.
  • 6-501.11 - 1. Some baseboards along the hallway were observed loose.2. Some wall tiles are missing in the men's restroom.
  • 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises. Considerable amounts of mice droppings were observed in the following areas:1. Along the floor and on the corner by the "True" 2 door upright refrigerator.2. Along baseboards in hallway leading to bathrooms.3. Inner compartment of fryers.4. Floor behind the kitchen door exiting to the hallway.5. Floor under mopsink.6. Area behind the grease trap.7. Throughout basement floor under shelving.
  • 6-501.12 - Repeat The areas around grease trap, floor under the mopsink, areas along the hallway, and floor under the 3 compartment sink are not cleaned as often as necessary to keep them clean.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.CORRECTED DURING INSPECTION.
 April 08, 2008Routine816Details / Comments
  • 2-102.11C - Critical The PIC did not have the knowledge in the following areas: major foodborne illnesses (norovirus, shigella, salmonella typhi, e.coli, and hepatitis A), major food allergens
  • 3-302.11 - Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils. The cutting boards in the suishi bar were stained and worn.
  • 3-501.16A2 - Critical Repeat The following were cold holding at improper temperatures: shrimp 58 F,tofu 49 F,dressing 45 F
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. The menu does not indicated the specific food that is undercooked or served raw.
  • 7-102.11 - Critical Working containers of degreaser and all purpose cleaner are not properly labeled.
 November 29, 2007Critical Procedures60Details / Comments
  • 2-301.12 - Critical Improper handwashing procedures observed. Kitchen employee observed washing his hands with gloves on.
  • 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands.
  • 3-301.11 - Critical Repeat Scoop handle was found in the ice.
  • 3-304.14 - Wiping cloths improperly stored between use. Wet cloth observed on sushi prep surface.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.1. Sweet potatoes in floor of hallway.2. Beverages in floor of basement.
  • 3-501.16A2 - Critical Repeat Raw shrimp at 57oF on Superior prep unit.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.111 - Repeat The nonfood contact surface of the cardboard boxes used for storage on shelving in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-201.11 - The Galanz microwave and the Hamilton Beach food processor are not designed and constructed to be durable.
  • 4-202.16 - The nonfood contact surface of the following equipment in the basement is not designed or constructed to be easily cleanable:1. Raw wood shelving.2. 5 gallon buckets used as support.3. Soda crates.
  • 4-501.11 - The door handles on the sliding top True chest refrigerator were missing.Beverage air 1 door reach-in freezer is not operational.Sushi prep sink caulking is moldy and deteriorated.
  • 4-703.11 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the 3 compartment sink.
  • 4-903.11 - Cases of straws, case of drinking glasses and other equipment stored on the floor.
  • 4-903.11 - Clean take out containers and dishes were observed stored on the shelf under a table uncovered or with the food contact surface facing upward.
  • 5-205.15B - Repeat The sink basin at the at the entrance to the sushi area is slow to drain.
  • 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors. Cardboard dumpster and grease dumpster were observed open.
  • 6-202.11 - The light bulbs in the Coca Cola reach-in refrigerator is not shielded and light shield in the kitchen is cracked.
  • 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents.1. A gap was observed at the bottom of rear doors.
  • 6-301.12 - Repeat Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. No hand towels in men's bathroom.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No handwashing sign in handwashing sink by sushi prep area.
  • 6-303.11 - The light intensity is below 50 foot candles in the sushi prep area and under the hood in kitchen.
  • 6-303.11 - Repeat The light intensity is below 10 foot candles in the basement.
  • 6-501.111C - Critical Methods are not being used to control pests. Profuse amounts of mice droppings were found in the following areas:1. Along hallway coving.2. Inside the Imperial fryer.3. Shelf under the stove.4. Basement floor under shelving.5. Cabinets along sushi line.Flies were observed flying above 3 compartment sink.
  • 6-501.12 - Repeat Floor edges along hallway, inside the cabinets along the sushi line, underneath of the stove, floor under 3 compartment sink, and floors under the shelving in basement were observed in need of cleaning.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned. Men's and women's bathroom exhaust fans were dirty.
 July 31, 2007Routine616Details / Comments
  • 3-301.11 - Corrected During Inspection Critical Repeat The scoop handle was found in the ice.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Rice scoop found in room temperature water.
  • 3-501.16A2 - Critical Repeat Tofu in the True refrigerator cold holding at the improper temperature of 54oF and fish in the front display cold holding at the improper temperature of 45-46oF.
  • 4-101.11 - The food contact surface of the cloth on the sushi rice is not durable, corrosion resistant, and/or nonabsorbent.
  • 4-101.111 - Repeat The nonfood contact surface of the linens under the glasses on the shelving and the paper towels under the spices area are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-402.11 - The mopsink needs to be resealed to the wall.
  • 4-501.11 - Corrected During Inspection Repeat The door gaskets on the True freezer are coming off.
  • 5-205.15B - Repeat The prep sink leaks from the faucet.
  • 5-205.15B - Repeat The sink basin at the entrance to the sushi area is slow to drain.
  • 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility at the entrance to the sishi bar.
  • 6-303.11 - Repeat Inadequate light was noted in both the True units.
  • 6-501.12 - Repeat The outside of the cabinets in the sushi bar are in need of cleaning.
 December 04, 2006Routine29Details / Comments
  • 3-301.11 - Corrected During Inspection Critical Repeat Scoop handles for spices observed in direct contact with the spice.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.Sushi and sashimi on dining and carry-out menu.
  • 4-501.11 - Repeat The door gasket to the upright True freezer observed damaged.
  • 4-502.11 - Red plastic basket observed cracked and damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Shelf under microwave in rear kitchen.2. Under toaster/broiler in kitchen- Remove plastic. lining shelf.
  • 5-501.113 - Repeat Outside cardboard refuse container was uncovered.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Repeat Light bulb observed out above sushi prep area. Several lights were turned off because they put off too much heat.
  • 6-303.11 - Repeat Light bulbs observed out in both True upright refrigerator and freezer. Light bulbs have been ordered.
  • 6-501.11 - Repeat 1. Small holes observed in wall around the three comp. sink.2. A few ceiling tiles above the sushi prep area observed stained.
  • 6-501.12 - The following observed in need of cleaning:1. wall under kitchen hand sink2. wall behind equipment.
 June 21, 2006Routine28Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensilsOpen glass of water observed on shelving in kitchen.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.1. Observed employee adjust a plate of beans with her bare hands.2. Scoop handles to spices observed in direct contact with spice.
  • 3-302.11 - Critical Repeat 1. Raw shrimp and chicken observed over sauces in Turbo Air reach-in.2. Raw eggs observed stored above vegetables in True upright.3. Raw beef observed thawing on clean drainboard side of three comp. sink when the three comp. sink was set up.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.Wet wiping cloths observed on food prep surfaces.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Avocados observed stored on floor.
  • 3-501.13 - 1. Raw beef observed thawing on clean drain board side of three comp. sink.2. Raw chicken observed thawing at room temperature in prep sink.3. Octopus and other foods observed thawing in standing water at room temperature.
  • 3-501.16A2 - Corrected During Inspection Critical Egg (44F) observed above 41F in True upright.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (sushi, sashimi on the dining and carry-out menu).
  • 4-101.111 - Exposed raw wood supports for shelving above the three comp. sink observed.
  • 4-301.12 - The three comp. sink was set up with paper towels used as drain stoppers
  • 4-501.11 - The door gasket to the upright freezer observed damaged.
  • 4-501.11 - True reach-in at front observed not working, nor in use.
  • 4-501.114 - Corrected During Inspection Critical Chlorine sanitizer at the three comp. sink observed at 10ppm.
  • 4-502.13 - Manufacturer containers were observed reused for the storage of other foods and utensils.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. shelving throughout facility.2. shelving above Turbo Air reach-in3. sides of fryer, oven, and wok
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. cutting board above non working reach-in observed stained.2. all spice containers observed in need of cleaning.
  • 4-602.12 - The interior of the Galanz microwave oven was observed soiled.
  • 5-205.15B - No cold water observed at the mop sink. There appears to be a leak.
  • 5-501.113 - Outside cardboard refuse container was uncovered.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (front hand sink).
  • 6-303.11 - Repeat One (middle) light bulb observed out at the vent hood. Apparently the light was never wired for.
  • 6-303.11 - Repeat Light bulb observed out in the upright freezer and True upright cooler.
  • 6-501.11 - Several small holes observed in wall around the three comp. sink and prep sink.
  • 6-501.12 - Repeat The following observed in need of cleaning:1. floor in kitchen2. walls around the three compartment sink AREA3. wall by prep sink4. wall under kitchen hand sink5. under equipment6. floor/wall junctures7. air vents in both restrooms.
  • 6-501.16 - Mop observed not hung up to air dry.
  • 7-102.11 - Corrected During Inspection Critical Repeat Working containers of glass cleaner and perhaps degreaser observed not properly labeled.
  • 7-202.12 - Corrected During Inspection Critical Chlorine sanitizer in the bucket observed at 200ppm+.
 June 08, 2006Routine916Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensilsOpen glass of water observed on shelving in kitchen.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.1. Observed employee adjust a plate of beans with her bare hands.2. Scoop handles to spices observed in direct contact with spice.
  • 3-302.11 - Critical Repeat 1. Raw shrimp and chicken observed over sauces in Turbo Air reach-in.2. Raw eggs observed stored above vegetables in True upright.3. Raw beef observed thawing on clean drainboard side of three comp. sink when the three comp. sink was set up.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.Wet wiping cloths observed on food prep surfaces.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Avocados observed stored on floor.
  • 3-501.13 - 1. Raw beef observed thawing on clean drain board side of three comp. sink.2. Raw chicken observed thawing at room temperature in prep sink.3. Octopus and other foods observed thawing in standing water at room temperature.
  • 3-501.16A2 - Corrected During Inspection Critical Egg (44F) observed above 41F in True upright.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (sushi, sashimi on the dining and carry-out menu).
  • 4-101.111 - Exposed raw wood supports for shelving above the three comp. sink observed.
  • 4-301.12 - The three comp. sink was set up with paper towels used as drain stoppers
  • 4-501.11 - The door gasket to the upright freezer observed damaged.
  • 4-501.11 - True reach-in at front observed not working, nor in use.
  • 4-501.114 - Corrected During Inspection Critical Chlorine sanitizer at the three comp. sink observed at 10ppm.
  • 4-502.13 - Manufacturer containers were observed reused for the storage of other foods and utensils.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. shelving throughout facility.2. shelving above Turbo Air reach-in3. sides of fryer, oven, and wok
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. cutting board above non working reach-in observed stained.2. all spice containers observed in need of cleaning.
  • 4-602.12 - The interior of the Galanz microwave oven was observed soiled.
  • 5-205.15B - No cold water observed at the mop sink. There appears to be a leak.
  • 5-501.113 - Outside cardboard refuse container was uncovered.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (front hand sink).
  • 6-303.11 - Repeat One (middle) light bulb observed out at the vent hood. Apparently the light was never wired for.
  • 6-303.11 - Repeat Light bulb observed out in the upright freezer and True upright cooler.
  • 6-501.11 - Several small holes observed in wall around the three comp. sink and prep sink.
  • 6-501.12 - Repeat The following observed in need of cleaning:1. floor in kitchen2. walls around the three compartment sink AREA3. wall by prep sink4. wall under kitchen hand sink5. under equipment6. floor/wall junctures7. air vents in both restrooms.
  • 6-501.16 - Mop observed not hung up to air dry.
  • 7-102.11 - Corrected During Inspection Critical Repeat Working containers of glass cleaner and perhaps degreaser observed not properly labeled.
  • 7-202.12 - Corrected During Inspection Critical Chlorine sanitizer in the bucket observed at 200ppm+.
 June 08, 2006Routine916Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-302.11 - Critical Repeat Raw eggs stored on top of RTE food in the reach-in cooler.
  • 4-501.11 - The True reach-in cooler door gaskets are torn. The ice machine is rusty on the outside. The counter top of the sushi bar by the sink is rusty.
  • 4-501.12 - Repeat The cutting board at the sushi bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-602.13 - Repeat The hand sink in the kitchen is moldy at the wall juncture. The sushi bar counter around the sink is moldy.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light is out but the light fixture was never wired.
  • 6-501.111C - Critical Repeat Mice droppings behind the kitchen door.
  • 6-501.12 - Repeat The floor under all kitchen equipment, corners and edges need cleaning.
  • 7-102.11 - Critical Working container of soap is not properly labeled.
 February 01, 2006Routine37Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-302.11 - Critical Repeat Raw eggs stored on top of RTE food in the reach-in cooler.
  • 4-501.11 - The True reach-in cooler door gaskets are torn. The ice machine is rusty on the outside. The counter top of the sushi bar by the sink is rusty.
  • 4-501.12 - Repeat The cutting board at the sushi bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-602.13 - Repeat The hand sink in the kitchen is moldy at the wall juncture. The sushi bar counter around the sink is moldy.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light is out but the light fixture was never wired.
  • 6-501.111C - Critical Repeat Mice droppings behind the kitchen door.
  • 6-501.12 - Repeat The floor under all kitchen equipment, corners and edges need cleaning.
  • 7-102.11 - Critical Working container of soap is not properly labeled.
 February 01, 2006Routine37Details / Comments
  • 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  • 3-202.18 - Critical The mussels offered for service has no label
  • 3-203.11 - The mussels are not stored in their original container.
  • 3-301.11 - Critical Repeat An improper scoop was found in the drinking ice bin.
  • 3-304.11 - Critical Covering food with paper towels.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-304.15 - Single-use gloves worn during multi-tasked food preparation.
  • 3-305.11 - Repeat A box of avocados was stored on the floor under the work table. The prep table is next to a hand sink and no barrier is in between, the food in the prep table is exposed to splash and contamination from the hand sink.
  • 4-201.11 - The microwave oven at the bar is not designed and constructed to be durable.
  • 4-501.12 - The cutting boards along the prep table at the bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-602.13 - The sushi bar counter top is moldy.
  • 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 4-903.11 - Repeat A cutting board was stored on the floor behind the kitchen door. Carry out trays and food trays were store facing upward.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, there is a gap on the bottom of the back door.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light is out, (no wiring to fee that extra light ). The light inside the reach-in freezer is missing.
  • 6-501.111C - Critical Mice dropping behind the kitchen door and under the freezer.
  • 6-501.12 - Repeat The floor need cleaning under and behind all kitchen equipment. Wall by the grease trap need cleaning.
 August 03, 2005Routine414Details / Comments
  • 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  • 3-202.18 - Critical The mussels offered for service has no label
  • 3-203.11 - The mussels are not stored in their original container.
  • 3-301.11 - Critical Repeat An improper scoop was found in the drinking ice bin.
  • 3-304.11 - Critical Covering food with paper towels.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-304.15 - Single-use gloves worn during multi-tasked food preparation.
  • 3-305.11 - Repeat A box of avocados was stored on the floor under the work table. The prep table is next to a hand sink and no barrier is in between, the food in the prep table is exposed to splash and contamination from the hand sink.
  • 4-201.11 - The microwave oven at the bar is not designed and constructed to be durable.
  • 4-501.12 - The cutting boards along the prep table at the bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-602.13 - The sushi bar counter top is moldy.
  • 4-603.16 - Repeat The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 4-903.11 - Repeat A cutting board was stored on the floor behind the kitchen door. Carry out trays and food trays were store facing upward.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, there is a gap on the bottom of the back door.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood, one light is out, (no wiring to fee that extra light ). The light inside the reach-in freezer is missing.
  • 6-501.111C - Critical Mice dropping behind the kitchen door and under the freezer.
  • 6-501.12 - Repeat The floor need cleaning under and behind all kitchen equipment. Wall by the grease trap need cleaning.
 August 03, 2005Routine414Details / Comments
  • 2-301.12 - Critical Improper handwashing procedures observed.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (sushi prep)
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meats/fish stored above drinks and cut veggies in reach-in refrigerator.
  • 3-302.12 - Couple of bulk food container unlabeled.
  • 3-304.12 - In-use utensils improperly stored between use. (Scoop handles buried in food. Some scoop were stored in standing water)
  • 3-304.13 - Linens and/or napkins were in contact with food. (In prep refrigerator)
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Handsink adjacent to prep refrigerator did not have a splash guard.
  • 3-501.13 - Improper methods used to thaw crab legs. (Defrosting in prep sink at room temperature)
  • 4-101.111 - Linens used to line shelves.
  • 4-202.11 - Critical The food bowls/salad bowls are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. Found several chipped bowls.
  • 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of FOOD. (reusing plastic jugs, cardboard boxes and plastic containers)
  • 4-601.11 - Repeat The gaskets of refrigerator, kitchen counter, cabinet shelves and shelving below work table were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The reach-in refrigerator shelves and inside ice machine were observed soiled to sight and touch.
  • 4-602.12 - The (cavity, door seal) of the microwave oven was observed soiled.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 4-702.11 - Critical The food-contact surfaces of the food containers and utensils were not observed sanitize.
  • 4-903.11 - Repeat Carry out tray and food trays were observed stored uncovered or with the food contact surface facing upward.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored with the handles up or one direction..
  • 5-205.11 - The handwashing station at the facility is being used as a dump station.
  • 5-205.11 - The handwashing station at the facility is being used for purposes other than washing hands.
  • 5-501.113 - Outside refuse container was uncovered. Grease container left open.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-202.11 - Repeat The light bulbs in the refrigerator was not properly shielded, coated, or shatter-resistant.
  • 6-202.14 - The toilet room door(men's) is not tight fitting and/or provided with a self- closing door.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. (Front door prop open and air gap noted at the back door )
  • 6-301.12 - No disposable towels were provided at the hand washing facility at the sushi prep area.
  • 6-303.11 - Light burn out in hood.
  • 6-501.11 - Floor tiles chipped by back door entrance.Ceiling tile was not properly fitted.Ceiling tiles stained above sushi bar.
  • 6-501.111 - Repeat Harborage conditions exist. Fruit flies observed in establishment.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (An unused refrigerator in back hallway).
  • 6-501.12 - Repeat Floor under equipment, downstairs storage and at corners were noted in need of cleaning.
  • 7-202.11 - Critical Spray can of "Raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
  • 7-204.11 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Using too much bleach in sanitizer bucket. Test strip is bleaching out.
  • 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
 May 18, 2005Routine--Details / Comments
  • 2-301.12 - Critical Improper handwashing procedures observed.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (sushi prep)
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meats/fish stored above drinks and cut veggies in reach-in refrigerator.
  • 3-302.12 - Couple of bulk food container unlabeled.
  • 3-304.12 - In-use utensils improperly stored between use. (Scoop handles buried in food. Some scoop were stored in standing water)
  • 3-304.13 - Linens and/or napkins were in contact with food. (In prep refrigerator)
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Handsink adjacent to prep refrigerator did not have a splash guard.
  • 3-501.13 - Improper methods used to thaw crab legs. (Defrosting in prep sink at room temperature)
  • 4-101.111 - Linens used to line shelves.
  • 4-202.11 - Critical The food bowls/salad bowls are not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections. Found several chipped bowls.
  • 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of FOOD. (reusing plastic jugs, cardboard boxes and plastic containers)
  • 4-601.11 - Repeat The gaskets of refrigerator, kitchen counter, cabinet shelves and shelving below work table were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The reach-in refrigerator shelves and inside ice machine were observed soiled to sight and touch.
  • 4-602.12 - The (cavity, door seal) of the microwave oven was observed soiled.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 4-702.11 - Critical The food-contact surfaces of the food containers and utensils were not observed sanitize.
  • 4-903.11 - Repeat Carry out tray and food trays were observed stored uncovered or with the food contact surface facing upward.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored with the handles up or one direction..
  • 5-205.11 - The handwashing station at the facility is being used as a dump station.
  • 5-205.11 - The handwashing station at the facility is being used for purposes other than washing hands.
  • 5-501.113 - Outside refuse container was uncovered. Grease container left open.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-202.11 - Repeat The light bulbs in the refrigerator was not properly shielded, coated, or shatter-resistant.
  • 6-202.14 - The toilet room door(men's) is not tight fitting and/or provided with a self- closing door.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. (Front door prop open and air gap noted at the back door )
  • 6-301.12 - No disposable towels were provided at the hand washing facility at the sushi prep area.
  • 6-303.11 - Light burn out in hood.
  • 6-501.11 - Floor tiles chipped by back door entrance.Ceiling tile was not properly fitted.Ceiling tiles stained above sushi bar.
  • 6-501.111 - Repeat Harborage conditions exist. Fruit flies observed in establishment.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (An unused refrigerator in back hallway).
  • 6-501.12 - Repeat Floor under equipment, downstairs storage and at corners were noted in need of cleaning.
  • 7-202.11 - Critical Spray can of "Raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
  • 7-204.11 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Using too much bleach in sanitizer bucket. Test strip is bleaching out.
  • 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
 May 18, 2005Routine--Details / Comments
  • 3-203.12 - Critical Tags missing from the mussel containers.
  • 3-304.12 - In-use utensils improperly stored between use (Improper scoops with no handles were found in the rice and vinegar containers. The scoop handle in the ice machine was found laying on the ice in the bin).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (containers of vegetables, rice stored on the floor).
  • 4-101.111 - The nonfood contact surface of the aluminium foil used to line plumbing pipes, plastic ties holding a cup of straws and another container in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11 - Repeat The "True" beer bottle refrigerator left door handle is missing.
  • 4-502.13 - Manufacturer containers were observed reused for the storage of food.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the kitchen counter lower shelves, the sides of the wok/stove, a couple of bar cabinetry shelves, and the women's rest-room ceiling fan cover.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: peeler hanging above the kitchen handsink.
  • 4-703.11 - Critical No sanitizer was available on the premises (being delivered today).
  • 4-903.11 - A box of plastic wrap was found not stored 6 inches above the floor in the kitchen.
  • 5-501.113 - Corrected During Inspection Outside refuse container was uncovered (The compactor door was found open. The cardboard dumpster lid was found open).
  • 6-201.13 - There are areas of the hallway baseboard that are not sealed.
  • 6-202.11 - The light bulbs in the kitchen ceiling with a broken shield and the light bulb in the "Coca Cola" refrigerator are not properly shielded, coated, or shatter-resistant.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (There are air gaps under the back doors).
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (server/bar handsink).
  • 6-303.11 - Inadequate light was noted in the "True" 2-door freezer.
  • 6-303.11 - Inadequate light was noted in the downstairs storage room.
  • 6-501.111 - Harborage conditions exist. Mouse droppings were observed on the bar counter where glasses are stored and on the floor in the downstairs storage room.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (There are old pallets and dry-wall down stairs in the storage room. There is an unused refrigerator in the back mall hallway).
  • 6-501.12 - Repeat The downstairs storage room floor and the kitchen walls by the handsinks were noted in need of cleaning.
  • 9.2-3.3 - Critical There was no certified food manager on duty when I arrived and when one did arrived their certificate is expired.
 January 26, 2005Routine416Details / Comments
  • 3-203.12 - Critical Tags missing from the mussel containers.
  • 3-304.12 - In-use utensils improperly stored between use (Improper scoops with no handles were found in the rice and vinegar containers. The scoop handle in the ice machine was found laying on the ice in the bin).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (containers of vegetables, rice stored on the floor).
  • 4-101.111 - The nonfood contact surface of the aluminium foil used to line plumbing pipes, plastic ties holding a cup of straws and another container in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11 - Repeat The "True" beer bottle refrigerator left door handle is missing.
  • 4-502.13 - Manufacturer containers were observed reused for the storage of food.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the kitchen counter lower shelves, the sides of the wok/stove, a couple of bar cabinetry shelves, and the women's rest-room ceiling fan cover.
  • 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: peeler hanging above the kitchen handsink.
  • 4-703.11 - Critical No sanitizer was available on the premises (being delivered today).
  • 4-903.11 - A box of plastic wrap was found not stored 6 inches above the floor in the kitchen.
  • 5-501.113 - Corrected During Inspection Outside refuse container was uncovered (The compactor door was found open. The cardboard dumpster lid was found open).
  • 6-201.13 - There are areas of the hallway baseboard that are not sealed.
  • 6-202.11 - The light bulbs in the kitchen ceiling with a broken shield and the light bulb in the "Coca Cola" refrigerator are not properly shielded, coated, or shatter-resistant.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (There are air gaps under the back doors).
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (server/bar handsink).
  • 6-303.11 - Inadequate light was noted in the "True" 2-door freezer.
  • 6-303.11 - Inadequate light was noted in the downstairs storage room.
  • 6-501.111 - Harborage conditions exist. Mouse droppings were observed on the bar counter where glasses are stored and on the floor in the downstairs storage room.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (There are old pallets and dry-wall down stairs in the storage room. There is an unused refrigerator in the back mall hallway).
  • 6-501.12 - Repeat The downstairs storage room floor and the kitchen walls by the handsinks were noted in need of cleaning.
  • 9.2-3.3 - Critical There was no certified food manager on duty when I arrived and when one did arrived their certificate is expired.
 January 26, 2005Routine416Details / Comments
  • 4-202.16 - Repeat The nonfood contact surface of the foil covering the equipment under the hood is not designed or constructed to be easily cleanable.
  • 4-501.11 - Repeat Handles on the cooler are missing. The one door refrigerator was measuring 60 F. Remove all food until repaired.
 September 22, 2004Follow-up02Details / Comments
  • 4-202.16 - Repeat The nonfood contact surface of the foil covering the equipment under the hood is not designed or constructed to be easily cleanable.
  • 4-501.11 - Repeat Handles on the cooler are missing. The one door refrigerator was measuring 60 F. Remove all food until repaired.
 September 22, 2004Follow-up02Details / Comments
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 6-303.11 - Critical Repeat Inadequate light was noted in the food prep area (hood).
  • 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).Raw eggs were next to cut cucumbers.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 4-501.11 - Repeat The cooler in the entrance way had a missing handle.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet cloths were used to wipe hands inbetween preparing dishes.
  • 3-304.14 - Repeat Wiping cloths improperly used. No sanitizing solution set up for wet wiping cloths were found in the suishi area.
  • 4-903.11 - Repeat Clean single-service containers stored in the basement were observed stored uncovered or with the food contact surface facing upward.
  • 3-304.13 - Repeat Linens and/or napkins were in contact with food. i.e..linen was found covering salad
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. i.e.rice, potatoes
  • 4-201.11 - Repeat The homestandard Krups toaster ovens used in the suishi area are not designed and constructed to be durable. They are not cleanable and they are damaged.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 6-501.12 - The floors needed cleaning especially in corners and under equipment in the basement.
  • 6-201.16 - Indoor walls of cinder block in the basement were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface. Only drystorage may be stored in this location provided it is not under unprotected sewer lines. Damaged insulation was found over bulk food.Remove the opened containers of bulk food and onions. In addition the area must be cleared of all unnecessary items. i.e. broken, un-used equipment Continue to clean the floors which were found unsanitary.
  • 4-501.12 - The cutting board(s) along the back of the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Cease storing the board on the mopsink also.
  • 4-202.16 - The nonfood contact surface of the foil covering the equipment under the hood is not designed or constructed to be easily cleanable. Remove the foil.
 September 14, 2004Routine312Details / Comments
  • 2-401.11 - Critical Repeat Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 6-303.11 - Critical Repeat Inadequate light was noted in the food prep area (hood).
  • 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE).Raw eggs were next to cut cucumbers.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 4-501.11 - Repeat The cooler in the entrance way had a missing handle.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Wet cloths were used to wipe hands inbetween preparing dishes.
  • 3-304.14 - Repeat Wiping cloths improperly used. No sanitizing solution set up for wet wiping cloths were found in the suishi area.
  • 4-903.11 - Repeat Clean single-service containers stored in the basement were observed stored uncovered or with the food contact surface facing upward.
  • 3-304.13 - Repeat Linens and/or napkins were in contact with food. i.e..linen was found covering salad
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. i.e.rice, potatoes
  • 4-201.11 - Repeat The homestandard Krups toaster ovens used in the suishi area are not designed and constructed to be durable. They are not cleanable and they are damaged.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 6-501.12 - The floors needed cleaning especially in corners and under equipment in the basement.
  • 6-201.16 - Indoor walls of cinder block in the basement were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface. Only drystorage may be stored in this location provided it is not under unprotected sewer lines. Damaged insulation was found over bulk food.Remove the opened containers of bulk food and onions. In addition the area must be cleared of all unnecessary items. i.e. broken, un-used equipment Continue to clean the floors which were found unsanitary.
  • 4-501.12 - The cutting board(s) along the back of the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Cease storing the board on the mopsink also.
  • 4-202.16 - The nonfood contact surface of the foil covering the equipment under the hood is not designed or constructed to be easily cleanable. Remove the foil.
 September 14, 2004Routine312Details / Comments
  • 3-501.16A2 - Critical Repeat Giant clam cold holding at 60 F should be relocated to a different location.
  • 3-203.12 - Critical Repeat Tags missing from the shellfish(clams) containers.
  • 6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. The mensroom ventilation is not operating.
  • 4-101.19A - Critical Repeat The following wooden items are used as a food contact surface: paint brush, wooden spoon,bamboo mat
  • 6-501.11 - Repeat The electrical outlet near the handsink outside the suishi prep area was missing a cover.
  • 4-204.112 - Repeat There was no temperature measuring device located in the equipment noted above.
  • 4-501.11 - Repeat Handles were missing on the beverage cooler and unapproved toaster. The Jordon refrigerator was observed in a state of disrepair and damaged.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 5-205.15B - Critical Repeat The womens' room faucet was noted damaged and/or in poor repair. There was no hotwater at the handsink in front of the grill.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 6-303.11 - Critical Repeat Inadequate light was noted in the cooking area. Only 20-30 foot candles were measured.
  • 6-303.11 - Critical Repeat Inadequate light was noted in the Jordon refrigerator.
  • 3-304.12 - In-use utensils improperly stored between use. Utensils were found stored inbetween equipment.
  • 3-302.11 - Critical Raw animal food (eggs) were stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 4-903.11 - Repeat Clean carryout containers found in the suishi area cabinets were observed stored uncovered or with the food contact surface facing upward.
  • 4-903.11 - Plastic wrap were found not stored 6 inches above the floor in the kitchen.
  • 3-304.13 - Linens and/or napkins were in contact with food. Linen was found in the rice and paper towels with vegetables.
  • 5-205.11 - The handwashing station at the suishi area is being used as a dump station.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 4-201.11 - The "Krupsa" toasters are not designed and constructed to be durable. They are unclean and damaged. Remove them from the establishment.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 6-305.11 - Lockers or other suitable facilities are not provided for employees' clothing and other possessions. Belongings were found on top of food and food articles in the suishi area.
  • 6-501.111 - Harborage conditions exist. There were rodent droppings in the basement.
  • 3-305.12 - Repeat Food storage under sewer lines in the basement.
  • 6-201.11 - The basement area does not have finished ceilings and walls. Presently there is food and single-service articles stored. Some are stored under sewage lines and some of the food is perishable. In addition, there is a rodent problem. The last PCO report indicated a need to seal off holes and continuous trapping/exterminating. If you decide to utilize the area storing the describe items you must : 1. Get rid of the rodents. 2. Finish the ceilings/walls.(NOTE: If a ceiling is put in that would shield the food/food articles from the sewage lines.) 3. Provide sufficient lighting. 4. Store food and food articles at least 6 inches off the floor. 5. Clean the area thoroughly. The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable.
 August 06, 2004Routine719Details / Comments
  • 3-501.16A2 - Critical Repeat Giant clam cold holding at 60 F should be relocated to a different location.
  • 3-203.12 - Critical Repeat Tags missing from the shellfish(clams) containers.
  • 6-304.11 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. The mensroom ventilation is not operating.
  • 4-101.19A - Critical Repeat The following wooden items are used as a food contact surface: paint brush, wooden spoon,bamboo mat
  • 6-501.11 - Repeat The electrical outlet near the handsink outside the suishi prep area was missing a cover.
  • 4-204.112 - Repeat There was no temperature measuring device located in the equipment noted above.
  • 4-501.11 - Repeat Handles were missing on the beverage cooler and unapproved toaster. The Jordon refrigerator was observed in a state of disrepair and damaged.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 5-205.15B - Critical Repeat The womens' room faucet was noted damaged and/or in poor repair. There was no hotwater at the handsink in front of the grill.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 6-303.11 - Critical Repeat Inadequate light was noted in the cooking area. Only 20-30 foot candles were measured.
  • 6-303.11 - Critical Repeat Inadequate light was noted in the Jordon refrigerator.
  • 3-304.12 - In-use utensils improperly stored between use. Utensils were found stored inbetween equipment.
  • 3-302.11 - Critical Raw animal food (eggs) were stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 4-903.11 - Repeat Clean carryout containers found in the suishi area cabinets were observed stored uncovered or with the food contact surface facing upward.
  • 4-903.11 - Plastic wrap were found not stored 6 inches above the floor in the kitchen.
  • 3-304.13 - Linens and/or napkins were in contact with food. Linen was found in the rice and paper towels with vegetables.
  • 5-205.11 - The handwashing station at the suishi area is being used as a dump station.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 4-201.11 - The "Krupsa" toasters are not designed and constructed to be durable. They are unclean and damaged. Remove them from the establishment.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 6-305.11 - Lockers or other suitable facilities are not provided for employees' clothing and other possessions. Belongings were found on top of food and food articles in the suishi area.
  • 6-501.111 - Harborage conditions exist. There were rodent droppings in the basement.
  • 3-305.12 - Repeat Food storage under sewer lines in the basement.
  • 6-201.11 - The basement area does not have finished ceilings and walls. Presently there is food and single-service articles stored. Some are stored under sewage lines and some of the food is perishable. In addition, there is a rodent problem. The last PCO report indicated a need to seal off holes and continuous trapping/exterminating. If you decide to utilize the area storing the describe items you must : 1. Get rid of the rodents. 2. Finish the ceilings/walls.(NOTE: If a ceiling is put in that would shield the food/food articles from the sewage lines.) 3. Provide sufficient lighting. 4. Store food and food articles at least 6 inches off the floor. 5. Clean the area thoroughly. The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable.
 August 06, 2004Routine719Details / Comments
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors (The men's restroom hood vent is not working).
  • 4-101.19A - Repeat A bamboo mat without plastic wrap is used as a food contact surface.
  • 3-501.16A2 - Critical Tofu cold holding at 50oF inside the kitchen 2-door refrigerator.
  • 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: peeler and inside the toaster ovens.
  • 6-501.11 - The electrical outlet cover is missing above the handsink at the server station.
  • 4-204.112 - Repeat There was no temperature measuring device located in the kitchen 2-door refrigerator and in the "True" prep refrigerator.
  • 6-202.11 - There is a cracked ceiling light bulb shield in the kitchen.
  • 5-501.113 - Outside refuse containers were uncovered.
  • 4-501.11 - The 2-door refrigerator was observed in a state of disrepair and damaged; not maintaining foods below 41oF.
  • 4-501.11 - The toaster oven door handle is damaged. The server station "True" drink case has a rope handle.
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen hood system .
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen 2-door refrigerator and the "True" 2-door freezer.
  • 6-303.11 - Repeat Inadequate light was noted in the storage room downstairs.
  • 5-205.15B - The women's restroom toilet was noted damaged and/or in poor repair (water constantly running in the toilet).
  • 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer (warm foods in the refrigerator were found covered).
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bathroom vent covers, and the kitchen 2-door fan guard and light cover.
  • 3-501.13 - Improper methods used to thaw shrimp found on the kitchen counter (corrected-on-site).
  • 3-203.12 - Critical Tags missing from the mussels container.
  • 3-203.12 - Critical Inadequate record keeping system of musswl tags.
 April 01, 2004Routine312Details / Comments
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors (The men's restroom hood vent is not working).
  • 4-101.19A - Repeat A bamboo mat without plastic wrap is used as a food contact surface.
  • 3-501.16A2 - Critical Tofu cold holding at 50oF inside the kitchen 2-door refrigerator.
  • 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: peeler and inside the toaster ovens.
  • 6-501.11 - The electrical outlet cover is missing above the handsink at the server station.
  • 4-204.112 - Repeat There was no temperature measuring device located in the kitchen 2-door refrigerator and in the "True" prep refrigerator.
  • 6-202.11 - There is a cracked ceiling light bulb shield in the kitchen.
  • 5-501.113 - Outside refuse containers were uncovered.
  • 4-501.11 - The 2-door refrigerator was observed in a state of disrepair and damaged; not maintaining foods below 41oF.
  • 4-501.11 - The toaster oven door handle is damaged. The server station "True" drink case has a rope handle.
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen hood system .
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen 2-door refrigerator and the "True" 2-door freezer.
  • 6-303.11 - Repeat Inadequate light was noted in the storage room downstairs.
  • 5-205.15B - The women's restroom toilet was noted damaged and/or in poor repair (water constantly running in the toilet).
  • 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer (warm foods in the refrigerator were found covered).
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bathroom vent covers, and the kitchen 2-door fan guard and light cover.
  • 3-501.13 - Improper methods used to thaw shrimp found on the kitchen counter (corrected-on-site).
  • 3-203.12 - Critical Tags missing from the mussels container.
  • 3-203.12 - Critical Inadequate record keeping system of musswl tags.
 April 01, 2004Routine312Details / Comments
  • 4-101.19A - A bamboo mat is used as a food contact surface for making sushi.The bamboo mat is not approved for food contact and should be wrapped in plastic wrap before use.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-305.11 - Repeat Food stored on the floor.The bulk rice container (in the sushi bar area) is not 6 inches off the floor nor is it elevated on casters.
  • 4-903.11 - Knives at the prep refrigerator were stored wedged between the unit and the wall.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Repeat Inadequate light was noted in the hood (one light out).
  • 6-303.11 - Repeat Inadequate light was noted in the inside reach in refrigerators and freezers.
  • 6-303.11 - Repeat Inadequate light was noted in the storage room downstairs.
  • 6-301.11 - Soap was not provided at the handwashing facility next to the beer cooler (work order to have installed today or tomorrow).
  • 3-305.12 - Repeat Food storage under sewer lines.Bottled beverages and dry storage foods stored under an unprotected sewer line in the downstairs storage room.
 October 29, 2003Routine08Details / Comments

August 11, 2009 (Routine)


Violations:

June 30, 2009 (Routine)


Violations: Comments:
Follow-up inspection will be performed in 30 days.

June 10, 2009 (Routine)


Violations: Comments:
Follow-up will be performed in 10 days
Pest control : monthly
Pest control invoice will be faxed to health department.

December 29, 2008 (Critical Procedures)


Violations: Comments:
Sushi rice: Time as a Public Health Control was discussed. CFM advised he will use this procedure.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

August 05, 2008 (Routine)


Violations: Comments:
Enforcement Routine Inspection after Administrative Conference.

June 03, 2008 (Routine)


Violations:

April 08, 2008 (Routine)


Violations: Comments:
Parasite destruction letter: True World Foods, Inc (DC) . Establishment is storing a lot of items not necessary for the operation of the establishment in the dry storage including, sofa, ski, broken 2 door refrigerator and other items.

November 29, 2007 (Critical Procedures)


Violations:

July 31, 2007 (Routine)


Violations: Comments:
Parasite destruction letter: True World Foods, Inc (DC), Joint inspection with Liza R

December 04, 2006 (Routine)


Violations:

June 21, 2006 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection per Certified Food Manager request. A routine inspection for this establishment was conducted on
June 8, 2006. CFM requested a follow-up so a full routine inspection was conducted at this time.
1. All outstanding violations must be corrected before the next inspection.
2. Maintain all raw shellfish tags for ninety (90) days.
3. Wash hands frequently and especially before working with raw sushi.
If you have any questions, please contact me. Thank you.

June 08, 2006 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining/outstanding violations must be corrected before the next routine inspection.
2 Big five FBI info sheet and other health related materials were reviewed and left with the Certified Food Manager.
3. Do not put sushi in the front displays until the displays have been turned on and have reached an ambient air temperature of 41F or below.
4. Recommend a routine cleaning and maintenance schedule to help maintain establishment in clean, sanitary condition.
5. ALL inspections are available for public viewing on the State of Virginia’s website.
6. Please fax documentation/recipe for sushi rice so that preparation of the rice may be reviewed.
If you have any questions, please contact me. Thank you.
Menu and parasite destruction information from the supplier for sushi was obtained at time of inspection.

June 08, 2006 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining/outstanding violations must be corrected before the next routine inspection.
2 Big five FBI info sheet and other health related materials were reviewed and left with the Certified Food Manager.
3. Do not put sushi in the front displays until the displays have been turned on and have reached an ambient air temperature of 41F or below.
4. Recommend a routine cleaning and maintenance schedule to help maintain establishment in clean, sanitary condition.
5. ALL inspections are available for public viewing on the State of Virginia’s website.
6. Please fax documentation/recipe for sushi rice so that preparation of the rice may be reviewed.
If you have any questions, please contact me. Thank you.
Menu and parasite destruction information from the supplier for sushi was obtained at time of inspection.

February 01, 2006 (Routine)


Violations:

February 01, 2006 (Routine)


Violations:

August 03, 2005 (Routine)


Violations:

August 03, 2005 (Routine)


Violations:

May 18, 2005 (Routine)


Violations:

May 18, 2005 (Routine)


Violations:

January 26, 2005 (Routine)


Violations: Comments:
Post 2005 license. There is no disclosure in the menu as to what menu items (sushi & sashimi) the consumer advisory reminder statement is referencing and their is a typo in the reminder statement (means should be meats).

January 26, 2005 (Routine)


Violations: Comments:
Post 2005 license. There is no disclosure in the menu as to what menu items (sushi & sashimi) the consumer advisory reminder statement is referencing and their is a typo in the reminder statement (means should be meats).

September 22, 2004 (Follow-up)


Violations:

September 22, 2004 (Follow-up)


Violations:

September 14, 2004 (Routine)


Violations:

September 14, 2004 (Routine)


Violations:

August 06, 2004 (Routine)


Violations:

August 06, 2004 (Routine)


Violations:

April 01, 2004 (Routine)


Violations:

April 01, 2004 (Routine)


Violations:

October 29, 2003 (Routine)


Violations: Comments:
Facility will be returned to routine inspection frequency.

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