- Basic - Build-up of food debris on nonfood-contact surface. Shelving in dry storage and walk in cooler, bottom of reach in cooler
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Under produce, sushi bar area **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
- Basic - Equipment in poor repair. Reach in cooler pooling water
- Basic - Food stored on floor. Multiple **Repeat Violation**
- Basic - Ice buildup in walk-in freezer. Floor **Repeat Violation**
- Basic - In-use tongs stored on equipment pipe between uses.
- Basic - Soiled reach-in cooler gaskets. Multiple
- Basic - Standing water in mop sink/mop sink draining very slowly. Outside back door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Dented/rusted cans present. Multiple oyster sauce cans
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. In chemical storage room
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch/water mixture 79° on counter. Corrective action-put in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi bar
- High Priority - Raw animal food stored over ready-to-eat food. Multiple **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Chicken over dumplings
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around tea dispensing nozzles.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink by walk in cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Hand sink by walk in cooler **Corrected On-Site**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment. Between Pepsi cooler and reach in
- Basic - Cloth used as a food-contact surface. Under vegetables
- Basic - Drain cover(s) missing. Dry storage room
- Basic - Duct tape used to repair nonfood-contact surface. Sushi display cooler door
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Multiple
- Basic - Food stored on floor. Multiple **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Noodles
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On top shelf
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch/water 64°, shredded cabbage 65° in kitchen. Corrective action-put in cooler
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Tray of fish on tray of bread **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing meat **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple sinks
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Three trays of chicken, 82-123°. Corrective action-moved to walk in
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. One sushi display cooler ambient air temp 45°. Items inside moved to another cooler
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1/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside mop sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle on fry area **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones, 3 in prep area
- Basic - Food stored on floor. Oil on floor by fryer **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Kitchen
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Several large containers in dry storage **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. Employee restroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ant and roach spray, fragrance, by HWS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pepsi glass cooler: pork 54°, chicken 57°, egg roll 63°, pork 57°; moved to walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cut mushrooms and cooked noodles **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Around dispensers
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Dish cleaning scrubbers by fry area
- Intermediate - Hot water not provided/shut off at employee handwash sink. By 3 sink Plumbing in disrepair by meat room, drain not attached
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table
- Basic - Employee personal items stored in or above a food preparation area. Jacket on soda boxes
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. On pipe handles throughout kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler/freezer. Multiple
- Basic - Wet towels under Cutting boards. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. White powder substance on cookline
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. While prepping vegetables **Corrected On-Site** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. Sushi bar area **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged. Chicken over shrimp
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Pizza/fish reach in
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sink by walk in
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Large food particles in sink **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink on cookline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach-in on end of cookline, all items inside ambient cooling and moved to walk-in. Restaurant has adequate refrigeration throughout.
- Drain cover(s) missing. multiple
- Equipment or utensils not designed or constructed in a durable manner. wet towels under cutting boards
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. slicing onions Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. cigarette butt in floor drain
- Critical - Observed food being cooled by nonapproved method. three trays of cooked chicken on cooling racks 77'F in kitchen Corrected On Site. moved to walk-in
- Critical - Observed food stored on floor. bucket of chicken Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in units on cookline Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. fried rice Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. raw chicken Corrected On Site. Repeat Violation.
- Critical - Observed the presence of insects. about 10 extremely small flying insects crawling on door of unused ice machine.
- Observed utensils stored in crevices between equipment. at make tables Repeat Violation.
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7/16/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Lights missing the proper shield, sleeve coatings or covers.DISHWASHER AREA.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee improperly washing hands.DID NOT WASH FOR 20 seconds and did not use towel to shut water off.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.KITCHEN REACH in coolers and freezers.
- Critical - Observed potentially hazardous food thawed at room temperature.FISH. Corrected On Site.
- Critical - Observed uncovered food inside waLKIN cooler.SEVERAL NEED COVER.
- Observed utensils stored in crevices between equipment.CLEVERS.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.GARLIC IN OIL / CORN STARCH IN WATER. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SEVERAL COOK FOODS need to be dated.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Clean wiping cloth not properly stored.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.THROUGHOUT EXTERIORS of equipment in kitchen .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed clean equipment stored on floor.
- Critical - Observed cloth used as a food-contact surface.UNDERNEATH CUTTING BOARDS.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor and waLKIN coolers .
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.SEVERAL THROUGHOUT ESTABLISHMENT .
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.WALKIN FREEZER .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.WALKIN FREEZER .
- Critical - Observed soil residue in FOOD storage containers.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN COOLERS .
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKIN COOLER.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.SOME GRANULES .
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on EXTERIORS of reachin coolers SEVERAL throughout establishment KITCHEN NEEDS cleaning .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.UNDERNEATH CUTTING boards in kitchen .
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.INSIDE WALKIN FREEZER .
- Observed grease accumulated under cooking equipment.IN KITCHEN .
- Critical - Observed handwash sink used for purposes other than handwashing.HIBACHI STATION cook storing towel and cleaning brick.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.WHITE RICE SCOOP.in self service buffet area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.SEVERAL THROUGHOUT kitchen and sushi station NEED CLEANING .
- Observed wall soiled with accumulated food debris.RAW CHICKEN juices and pieces on WALL in preparation table area wall.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. Corrected On Site.
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12/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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