- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves throughout establishment.
- Basic - Build-up of grease on nonfood-contact surface. Excessive grease buildup on grill.
- Basic - Food stored on floor. Onions on floor by mop sink.
- Basic - Hole in ceiling. In kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves at server station.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In laundry/dry storage room.
- Basic - Raw animal food stored above unwashed produce. Raw shelled eggs over zucchini in walk in cooler.
- Basic - Soiled reach-in cooler gaskets. Throughout establishment. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Container of flour cook line.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Quail over cream cheese.
- High Priority - Toxic substance/chemical stored by or with food. Chemical of bleach next to soy sauce. Prep table across from walk in cooler.
- 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. Cream cheese in aquafina reach in cooler, opened on Saturday.
- Intermediate - Food manager certification expired. Triet Duong 5/12/2008
- Intermediate - Handwash sink used for purposes other than handwashing. By prep table. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice made on Saturday in aquafina reach in cooler. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner at server station. **Repeat Violation**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Women bathroom, employee restroom, kitchen. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Hood pipes and walls. **Repeat Violation**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Inside of prep sink. Back kitchen.
- Basic - Buildup of food debris/soil residue on equipment door handles. Vietnamese make table.
- Basic - Equipment in poor repair. Ice machine, interior plastic lid broken, hold together with wire. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Throughout.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink in dish area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tray of chicken. Back kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Multiple pans of shrimps. Back kitchen.
- High Priority - Live flies in kitchen. Back kitchen.
- High Priority - Small flying insects in sushi bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Left sink in men bathroom.
- Intermediate - Handwash sink used for purposes other than handwashing. Has a hose connected which is used to fill large soup cooker next to it. Back kitchen. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Left sink in men bathroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By large soup cooker. Back kitchen. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. By soup cooker.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Large bucket of shrimp sauce in walk in cooler, made on Friday.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid, dish area. **Repeat Violation**
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Bathroom not enclosed with tight-fitting, self-closing doors. Women's employee bathroom, also needs a covered trash can.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage
- Observed buildup of slime in the interior of ice machine. Kitchen
- Observed equipment in poor repair. Intetior plastic panel in ice machine broken and held together with wire.
- Observed handwash sink used for purposes other than handwashing. Has a hose connected used to wash around sink, also has metal scrubs and towels in it.
- Observed unlabeled spray bottle. Blue liquid, on prep table.
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2/6/2013 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women's employee bathroom, also needs a covered trash can.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm. Sanitizer jug is empty, no other one to replace it.*SET UP MANUAL SANITATION STATION UNTIL SANITIZER IN DISHMACHINE IS REPLACE*
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dishmachine no sanitizing.
- Equipment or utensils not designed or constructed in a durable manner. Broken scooper in rice held together with duct tape. Corrected On Site. discarded.
- Critical - Flammable/combustible. LP tanks in kitchen. 1 connected to a small burner and 3 stored under prep tables in kitchen. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions. Sink by prep sink, also in dish area and bar.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. Kitchen. For reporting purposes only.
- Critical - Hot and/or cold water not provided/shut off at employee hand wash sink. dish room
- Lights missing the proper shield, sleeve coatings or covers. Dry storage
- Critical - No conspicuously located thermometer in holding unit. Glass door reach in cooler.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple on table were clean plates are kept, and in dish room were clean dishes are.
- Observed build-up of grease on nonfood-contact surface. Hood filters, exterior of cooking equipment, under cooking equipment. Kitchen.
- Critical - Observed buildup of slime in the interior of ice machine. Kitchen
- Observed ceiling in disrepair. Leak in dining room in front of sushi bar. Multiple tiles damaged above sushi bar. Also multiple tiles missing in kitchen by back door.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple, throughout
- Critical - Observed dead roaches on premises. 5 dead roaches found on floor by ice machine in kitchen. Also, 1 dwad roach in bar area. Corrected On Site. cleaned up.
- Observed equipment in poor repair. Intetior plastic panel in ice machine broken and held together with wire.
- Critical - Observed food being cooled by nonapproved method. Rice, sitting on table. 96F. Corrected On Site. Moved to sushi bar and put on time.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee and manager washed hands on Vietnamese food prep table, kitchen.
- Critical - Observed food stored in ice used for drinks. Multiple bottles of water in ice bin. Server area.
- Critical - Observed food with mold-like growth. Ginger sauce in walk in cooler. Corrective action taken, manager separated it to be discarded. Stop sale issued.
- Critical - Observed handwash aids at a non-handwash sink. Sign and soap by faucet on Vietnamise food prep table, also at triple sink in sushi bar.
- Critical - Observed handwash sink used for purposes other than handwashing. Has a hose connected used to wash around sink, also has metal scrubs and towels in it.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese 76F, sushi bar. Corrective action taken, moved to cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Multiple frozen bags of raw chicken, raw pork over bags of frozen veggies. White reach in cooler, also frozen bag of raw chicken over squid and scallops.White reach in freezer.
- Critical - Observed toxic item stored in food preparation area. One on prep table by Vietnamese table and one with clean dishes in dish room.
- Critical - Observed uncovered food in holding unit/dry storage area. Bulk containers of sugar, under prep table.
- Critical - Observed unlabeled spray bottle. Blue liquid, on prep table.
- Observed unnecessary items on the premise. Multiple non-working coolers, some of these cooler have strong objectable odor, tv, and other items causing clutter in kitchen.
- Critical - Stop Sale issued due to adulteration of food product.
- Critical - Vacuum breaker mising at hose bibb. 2 atmop sink
- Critical - Working containers of food removed from original container not identified by common name. Multiple, walk in cooler, reach in freezer
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed beef (raw) and stored w/ onions.
- Critical - Observed beef 46 -47f. 41F min temp cold food ) furn unit down.
- Critical - Observed chlorine sanitizer > 200 ppm.
- Critical - Observed fly in kitchen.
- Critical - Observed front exit light do not illuminate.
- Critical - Observed large ice machine inside has rusty screens.
- Critical - Observed no covered trash container for women employee restaurant.
- Critical - Observed no paper towel for dish machine hand washing sink.
- Critical - Observed rear door (gap bottom).
- Critical - Observed rice 109F (135 min temp for hot food).
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1/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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