- No Violations Were Observed
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2/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed food stored on floor. Box of spring roll wrappers on floor in dry storage area
- 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. Plastic cup in brow sushi rice container, in dry storage area Corrected On Site. Repeat Violation.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Knifes on cookline in water at 76F. And utensils on cookline at 78F Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline
- Equipment or utensils not designed or constructed in a durable manner. Using wooden sushi mats. Plastic or rubber sushi mats are required to be usec.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No Chlorine test strips. Repeat Violation.
- Critical. Observed buildup of dirt in the interior of ice machine.
- Observed soda gun holster with accumulated slime/debris. Behind bar
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in plastic bus pan, with slight dirt/food debris build up in the bottom Corrected On Site.
- Observed utensils stored in crevices between equipment. Knife stored between prep table an make table. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. Outside faucet Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed sushi mat in handsink by dishmachine area Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Behind left handside bar, at sink before entering kitchen, behind sushi bar.
- Critical. Hand wash sink lacking proper hand drying provisions. Throughout restaurant.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Behind sushi bar
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at sushi bar 200ppm
- Critical. Observed unlabeled spray bottle. Pink liquid in kitchen, blue liquid behind sushi rice
- Carbon dioxide/helium tanks not adequately secured. By mopsink area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. CFM left during inspection. All other CFM not working at time of inspection.
- 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. Person in charge unable to locate proof of employee training.
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10/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. Outside rear door, hose attache#d.
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6/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Container of pepper
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Octopus 45 f, white tuna 45 f, sushi cooler. Corrected On Site. Placed in another cooler.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken, shrimp, beef, pork in same container walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Vegetables walk in cooler.
- 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 containers.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk containers.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf where pans drain loined with cardboard.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Use chlorine have quats test kit
- Observed old labels stuck to food containers after cleaning.
- Observed old food stuck to clean dishware/utensils. Containers by rear door.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Scoop on top of ice machine.
- Critical. Vacuum breaker mising at hose bibb. Outside rear door, hose attache#d.
- Critical. Observed handwash sink used for purposes other than handwashing. Used as dumpsink.
- Observed personal care item stored with food. Keys, phone etc.
- Critical. Observed toxic item stored by utensils. Mouthwash on shelf .
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Identity of food or food product misrepresented.
- 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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4/16/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. both at sushi and for steak
- Critical. No thermometer provided to measure temperature of food product.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
- Equipment or utensils not designed or constructed in a durable manner. dry storage shelves not sealed
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical. Water pressure lacking at fixtures that require the use of water. handsink pressure diminishes when 3 comp turned on
- Waste line missing at soda gun holster.
- Critical. Covered waste receptacle not provided in women's bathroom. employee bathroom
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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8/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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