- Clean out cover(s) missing.[outside ]
- Critical - Cold water not provided/shut off at employee handwash sink.[kitchen handwash sink]
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.{VEGETABLES}
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[bulk rice container ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[inside soup container/walkin cooler] Corrected On Site.
- Observed nonfood-contact equipment in poor repair[cracked chest freezer glass door]
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.{EGGS OVER PRODUCE} Corrected On Site.
- Observed wall soiled with accumulated dust.[over handwash sink]
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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4/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[reading 28-30 f inside reachin cooler]
- Critical - Cold water not provided/shut off at employee handwash sink.[kitchen hws]
- Equipment or utensils not designed or constructed in a durable manner.[tape attached to extrrior surface of reachin cooler]
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Food-contact surface not smooth and easily cleanable.[platic wrapped around sushi roll wrap]
- Food-contact surface not smooth and easily cleanable.[reachin cooler shelving ]
- Critical - Handwash sink not accessible for employee use at all times.[noodles draining in hws] Repeat Violation. Corrected On Site.
- Critical - Identity of food or food product misrepresented.[Crab is imitation ] This violation must be corrected by : 4/10/2010.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4/10/2010.
- Critical - No handwashing sign provided at a handsink used by food employees.[sushi counter]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[shelving,equipment, etc]
- Observed grease on the ground and/or pad around grease receptacle.[next to outdoor grease trap]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.[exterior surface of reachin cooler]
- Observed utensils in poor condition.[cracked ice-scoop]
- Observed wall soiled with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[kitchen exhaust fan opening]
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[sushi display cooler]
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.[throughout ]
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[Sushi knives]
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10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. This violation must be corrected by : 10/20/2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[sushi display cooler]
- Critical. No conspicuously located thermometer in holding unit.[throughout ]
- Critical. Observed food stored on floor.[storage room] Corrected On Site.
- 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. This violation must be corrected by : 10/20/2010.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[Sushi knives]
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Food-contact surface not smooth and easily cleanable.[sushi wrap]
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[equipment,utensils,etc]
- Observed build-up of grease on nonfood-contact surface.[equipment ]
- Observed single-service articles stored without protection from contamination.[invert]
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- No copy of latest inspection report.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. This violation must be corrected by : 10/20/2010.
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8/18/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic container
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice
- Observed gaskets/seals on cold holding unit in poor repair on cookline.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. flour, sugar
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in walkin cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. forks,spoons
- Faucet/handle in disrepair at plumbing fixture of sink on cookline.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry. Stored on floor
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
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12/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice
- Critical. Observed food storage containers not labeled. rice
- Critical. Working containers of food removed from original container not identified by common name in reachin cooler.
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice @ 88 F.
- Critical. Observed food stored in ice used for drinks. lemons
- Critical. Observed ice stored in cooler unable to drain.
- Critical. Observed food stored on floor in storage room in rear of premise.
- Critical. Observed newspaper used to cover food on top storage area of reachin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. hands washed and gloved.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade storage container used for sugar.
- Observed nonfood-grade containers used for food storage. rice
- Critical. Observed soil buildup inside ice bin located on in back of premise.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed wall soiled with accumulated food debris on cookline.
- Wet mop not hung to dry. Stored on floor.
- No Heimlich maneuver sign posted.
- Critical. Employees not informed of acceptable sanitary practices. handwashing before placing gloves on.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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10/15/2009 | Routine - Food | Warning Issued |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/25/2008 | Routine - Food | Warning Issued |
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