- Basic - Employee personal food not properly identified and segregated from food to be served to the public./ front sushi cooler / **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees backpack on top of soda boxes / back kitchen / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / back coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. / front sushi counters.
- Basic - Single-service articles improperly stored. / sushi take out containers / sushi bar / **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / sanitizing buckets, kitchen, sushi bar.
- Basic - Wiping cloth sanitizing solution stored on the floor. / service station, sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / beans sprouts 45F / cook line cooler / beans sprouts iced.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / terriyaki sauce, vegetable stock 119F, 121F / on stove / turn up thermostat / reheated to 165F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / **Corrected On-Site**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Container of sushi rice at frontline. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dishmachine.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In large kitchen reach in cooler used to store vegetables.
- Basic - Soil residue build-up on nonfood-contact surface. On dry storage shelf on cookline.
- 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.
- 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 for sushi rice at frontline sushi area.
- High Priority - Raw animal beef stored over raw avocados in large kitchen transparent reach in cooler.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Establishment had no buffer solution for ph meter. Establishment is advised, they may used distilled water.
- Intermediate - Ice scoop container was soiled. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 in the back of the kitchen.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Corrected On-Site** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pans on storage rack too close to cookline handsink **Warning**
- Basic - Cloth used as a food-contact surface.under vegetables **Warning**
- Basic - Equipment in poor repair. Cookline drawer cooler.Unit unable to maintain food at proper temperature. Adjust to 41F or colder prior to storing TCS foods. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Sprouts ,cabbage **Warning**
- High Priority - Container of medicine improperly stored. On cookline **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 52, pork 48 chicken 52 less than 4 hrs moved to other cooler for temperature recovery **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Servers station **Warning**
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5/23/2013 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. Towel under cutting board
- Critical - No conspicuously located thermometer in holding unit. Missing in reach in coolers at Sushi bar
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar area
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. At Sushi bar, hand sink used as dump sink-evident by ice in sink
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over vegetables in reach in cooler
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.Cookline Corrected On Site.
- Critical - Observed employee improperly washing hands. Sushi bar, employee washed gloved hands Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 45F on cookline held ineffectively on ice. Added ice for better temperature control Repeat Violation.
- Observed white cookline cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.Warewashing/preparation area
- Observed attached equipment soiled with accumulated dust.Reach in cooler fan covers
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.Liquid shortening
- Critical - Observed improper use of bowl to dispense bulk salt
- Observed nonfood-grade containers used for food storage.Common plastic shopping bags used for food storage on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter 64F for 2 hours on cookline moved into cooler for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 60F and fresh garlic in oil 72F on cookline for 2.5 hours per operator, moved into cooler for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Imitation crab 64F on sushi counter for 1 hour per operator moved into cooler for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Imitation crab roll 70F on cookline for 30 minutes per operator. Moved into cooler for temperature recovery
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Shell eggs over beef in reach in cooler
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11/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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