- Basic - Floor soiled/has accumulation of debris. (Throughout the building) **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (Over 200 ppm. Corrected to 100 ppm) **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. (Employee removed and discarded ice in ice bin) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. (Rice dumped in hand wash sink in sushi bar area)
- Intermediate - Handwash sink used for purposes other than handwashing. (Utensil in hand wash sink in sushi bar area) **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. (Spray bottle in dish machine area not labeled)
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Duct tape used to repair nonfood-contact surface. (On reach-in cooler gaskets) **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. (Throughout building) **Repeat Violation**
- Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. (0 ppm. Manager contacted service company)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. (Throughout building)
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (Cases of to go containers on floor in same area as bag-in-box sodas) **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. (At kitchen make table) **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. (Door of ice machine and on reach-in cooler gasket for nit in kitchen) **Repeat Violation**
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food stored on floor. (Cases of bag-in-box sodas on floor) **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. (Reach-in cooler in kitchen)
- Basic - Grease accumulated under cooking equipment.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. (On front line unit with diced tomatoes)
- Basic - Wall soiled with accumulated food debris. (Area around 3 compartment sink)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Under counter in sushi bar area) **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw chicken over RTE peppers) **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. (Raw chicken on cold table 46°f)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Sushi fish on sushi bar not date marked)
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Rear make table.
- Basic - Case of single-service articles stored on floor in dry storage area. Under table.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bowls in mop storage area.
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen make table.
- Basic - Duct tape used to repair nonfood-contact surface. Ice machine door.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk and rolls in reach in coolers in kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a prohibited area. Soy sauce under kitchen hand wash sink.
- Basic - Food stored on floor. Soda boxes under table in lobby. Soy sauce near mop sink.
- Basic - Gaskets/seals on holding unit in poor repair. Rear make table.
- Basic - Interior of microwave soiled with encrusted food debris. Sushi line.
- Basic - Old labels stuck to food containers after cleaning. Many jugs and containers.
- Basic - Outer openings not protected with self-closing doors. Back door.
- Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on kitchen shelf. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Rear make table doors.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In display unit fish 48°, 50°, 50°. Cream cheese 50°. Display unit showed cooling of temperatures as it was just turned on before loading with fish.
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler fish over avocado. Reach in freezer fish over vegetables.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee rinsed utensil in handwash sink. Near sushi prep area dishes in hand wash sink. **Corrected On-Site**
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi prep area
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Exterior of machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Drawers and cabinets
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Bowls/cups stored on cardboard inside drawers. Drawers are lined with cardboard.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee failed to wash hands before putting on gloves.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler: krab 44 and 54 degrees F, Fish 46 and 44 degrees F. These foods were moved to another cooler. Corrective Action Taken.
- Critical - Observed potentially hazardous food thawed at room temperature. Tuna
- Observed soil accumulated on kitchen floor. Under equipment.
- Observed wall soiled with accumulated food debris. Throughout kitchen
- Critical - Working containers of food removed from original container not identified by common name. Sushi reach-in cooler.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed CO2 tanks not secured. In kitchen.
- Critical - Observed bottom of food container stored directly on top of ready to eat food in make table. Bowl on lettuce.
- Observed clean utensils stored in cracks over drying rack. Utensils stuck in shelving over 3-compartment sink. Not protected from splash.
- Observed cutting board grooved, pitted and stained.
- Critical - Observed dish machine not dispensing proper amounts of sanitizer. 0 ppm chlorine. Dishmachine may not be used until proper level sanitizer is dispensed. Establishment must use triple sink.
- Critical - Observed employee washing gloved hands and returning to work.
- Critical - Observed employee washing hands at triple sink.
- Observed floors not smooth and easily cleanable. Under equipment.
- Observed food debris in handwash sink. At cookline.
- Critical - Observed food stored in undrained ice. Shrimp.
- Critical - Observed food stored on floor. Vegetables, canned pineapples. Throughout establishment.
- Critical - Observed heavy buildup of black mold-like substance in interior of ice machine.
- Critical - Observed improper separation of raw animal foods. Raw chicken and raw beef and observed raw chicken over squid in reach in cooler.
- Observed interior of microwave soiled with food debris.
- Critical - Observed no proof of employee training. Food safety training only on spreadsheet.
- Critical - Observed open employee drink in prep area. At make table.
- Critical - Observed potentially hazardous food cold held greater than 40F. Salmon - 45?F (bar area make table). COS. Thermostat turned down. Batter - 81?F in kitchen.
- Critical - Observed potentially hazardous food without 4 hour time marked. Batter 81?F.
- Critical - Observed raw animal foods over ready-to-eat food. Ice cream.
- Observed reachin cooler handles soiled with food debris. Double door cooler in kitchen.
- Critical - Observed shrimp improperly thawing on counter in kitchen at 56?F. COS. Shrimp placed in reach-in cooler.
- Critical - Observed squirt bottle not labeled with common name. Oil.
- Critical - Observed sugar stored on floor. Dry storage.
- Critical - Observed toxic substance stored on food contact surface. Butane.
- Observed utensils not inverted properly that are not cleaned. Multiple locations.
- Observed wet wiping cloths not stored in sanitize solution.
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5/11/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi display cooler maintaining 46-47F.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine type test kit. Repeat Violation.
- Critical - Observed employee food stored with food for sale in reach-in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter mix 74F in kitchen. Corrected On Site. Placed on time.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish in reach-in cooler 49F. Corrected On Site. Discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish in sushi display cooler 46-47F. Corrected On Site. Food quick cooled.
- Critical - Observed raw animal food stored over ready-to-eat food. Opened packages of raw animal foods over variou ready to eat foods in 3 door freezer.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over dressings in reach-in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cloth used as a food-contact surface. cutting boards on cloth towels
- Observed cutting board grooved/pitted and no longer cleanable. throughout restaurant
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical - Observed food stored on floor. plastic buckets of sauces
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout restaurant
- Observed grease accumulated under cooking equipment.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test strips needed
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked egg rolls.
- Critical. Working containers of food removed from original container not identified by common name sushi fish not labeled.
- Critical. No conspicuously located thermometer in holding unit using probe for reachin.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect for lemons. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner bamboo sushi mat wrapped with saran wrap.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable raw wood.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sponge used as a wiping cloth on a food-contact surface. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets refrigerator in kitchen.
- Observed grease accumulated under cooking equipment in hard to reach areas.
- Observed wall soiled with accumulated food debris by fryer.
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk,beans.
- Critical. Observed food container not properly labeled missing address.
- Critical. Working containers of food removed from original container not identified by common name sugar container. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit veggies and noodles 67 sitting on prep table. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food eggs zbo e veggies in reachin cooler.
- Critical. Observed food stored on floor soy paste.
- Critical. Observed cloth gloves contacting ready-to-eat food.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container sugar scoop.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit spoons up front,tongs in kitchen.
- Equipment or utensils not designed or constructed in a durable manner enamel ware strainer peeling.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable lining shelves with foil
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface outside of reachin cooler. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored strainer stored next to sink.
- Observed single-service articles improperly stored forks not inverted,and souffle lids Repeat Violation.
- Observed reuse of single-service articles mayo container.
- Critical. Observed handwash sink used for purposes other than handwashing washing veggies.
- Observed grease accumulated on kitchen floor in hard to get area.
- Observed wall soiled with accumulated food debris by prep table.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed sanitizer bucket for dishes.
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1/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name flour.
- Critical. Observed uncovered food in holding unit/dry storage area in freezer noodles Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface using towel under shrimp.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use hand sink has a spnge in it.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface at mopsink.
- Observed build-up of grease on nonfood-contact surface hood filters.
- Observed residue build-up on nonfood-contact surface outside of reachin cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination plastic forks and spoons.
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/11/2009 | Routine - Food | Warning Issued |
| No report available. | 9/22/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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