October 15, 2009 (Routine)

• 1190 - A thermometer was missing in a refrigerator.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1800 - Repeat The nonfood contact surfaces of the walls and ceiling had accumulations of grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen prep. area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

June 04, 2009 (Routine)

• 1450 - Some refrigerators were not cold enough.
  Keep all refrigerators at 33 - 39 degrees F . CLEAN all coils on all refrigerators today. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1800 - Repeat The nonfood contact surface of the shelving and walls in the kitchen had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walkin
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - The physical facility needs to be thoroughly cleaned@
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned often enough in the kitchen.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

January 20, 2009 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) sushi with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1800 - Repeat The nonfood contact surface of the wall at the three vat sink has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 2350 ii - Plumbing connections at the three vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

July 11, 2008 (Routine)

• 1800 - The nonfood contact surfaces of the wall at the three vat sink and the oven were not clean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Repeat The floor drain was not clean.
  Clean out the floor drain.
• 3080 - Repeat Less than 20 foot candles of light was noted in the walkin freezer, above the ice machine and in the hood.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

March 18, 2008 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1450 - The kitchen refrigerator was not cold enough.
  Maintain refrigerator at 33- 39 degrees F .
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE DEFLECTOR IN THE ICE MACHINE.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the walls , ceiling and the refrigerator coils had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Repeat Floor drains were not clean.
  Clean and maintain all plumbing components and fixtures.

November 02, 2007 (Routine)

• 0240 - One employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2350 ii - Repeat Floor drians need cleaning.
  Clean all floor drains.
• 3080 - Less than 20 foot candles of light was noted in the hood.
  Provide at least 20 foot candles at a distance of 30 inches from the floor. Replace the two burned light bulbs.
• 3180 - Repeat The floor throughout the kitchen needs a thorough cleaning.
  All floors must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 03, 2007 (Routine)

• 1800 - The nonfood contact surfaces of the food preparation equipment had accumulations of grime, grease and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - The entire food preparation area is in need of immediate cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3190 - The floor, walls and ceiling were very dirty with all kinds of food debris, dead cockroaches etc.
  Thoroughly remove all food debris and dead cockroaches from the entire facility.
• 3280 - There were numerous dead cockroaches and other insects in the food preparation area.
  Remove all dead insects at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

October 31, 2006 (Routine)

• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: interior of the ice machine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2350 ii - Corrected During Inspection Repeat Floor drains were dirty
  Clean out all floor drains to include tops and bottoms of lids.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the food preparation area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3270 - Harborage conditions exist for flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 04, 2006 (Follow-up)

July 21, 2006 (Routine)

• 0060 - Critical The person in charge failed to demonstarte knowledge of food service sanitation although at one time he showed evidence of certification.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0820 - Critical Some cold PHF's were at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - There was no accurate temperature measuring device located in the walkin and freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: strainer. There were the remains of old salmon on the strainer which serve as cross contamination.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of a fan at the front counter had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted and may contaminate food.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: interior of the ice machine. There was slime and mold inside the ice machine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2190 - Water from the handwashing sink at the front counter measured 77 F. The hot water was actually turned off. This is a flagrant violation since employees who handle food can not wash their hands at the front counter.
  Turn the hot water back on to provide water of at least 110F for handawshing and to allow more effective removal of fatty soils encountered in kitchens.
• 2350 ii - Repeat Floor drains were dirty and there was evidence of dead cockroaches.
  Clean all floor drains and remove dead cockroaches.
• 3380 - Critical Wiping cloths for food contact surfaces were not kept in a sanitizer,.
  Utilize a sanitizer that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 10, 2006 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) sushi with their bare hands. SECOND NOTICE.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Unwrapped or uncovered food in the walkin.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1800 - The nonfood contact surface of the EQUIPMENT UNDER THE HOOD has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - There was a major leak behind the ice machine. Also all floor drains and the mop sink need cleaning.
  Repair plumbing. Clean all floor drains.

October 17, 2005 (Pre-Opening)

October 06, 2005 (Pre-Opening)