- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
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07/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Dead rodent present. Found 5 dead roaches inside a box of plastic spoon on dry food storage shelf **Warning**
- Basic - Food stored on floor. Food bucket **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in sushi display case **Warning**
- Basic - Paper towel used as liner for food container. **Warning**
- Basic - Reuse of single-use baggies. **Warning**
- Basic - Single-use gloves left on a food-contact surface. On cutting board at sushi bar area **Warning**
- Basic - Soiled reach-in cooler gaskets. At sushi bar area **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In Sushi bar **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sushi seafood temperature between 44°-47°, advised **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Live rodent present. Found 2 live roaches in a box under wait service station **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Invoice stated fresh salmon, observed fresh salmon in walk in cooler, invoice only stated frozen fish had undergone parasite destruction **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety foods dressing made on site has a temperature of 51°, less than 4 hours. Advised **Warning**
- 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 rice, tempura batter **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over krabstick **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At sushi bar, evidence by food debris in hand sink **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At wait service station **Repeat Violation** **Warning**
- 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. The 2 display case at sushi bar have an ambient temperature of 48°. Advised **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna for sushi, time/temperature control for safety foods dressing **Warning**
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07/25/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. In sushi area's reach in cooler
- Basic - Clean knives/utensils stored in crevices between equipment. At cook line **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi area, spoons in standing water
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Prep table shelves are rusty
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At Sushi area
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Evidence of food debris in sink, the one at wait service station
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in reach-in freezer. At sushi area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Brown paper bags used to absorb oil
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Pesticide use not in accordance with manufacturer's directions. Raid for household use only
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of dust on nonfood-contact surface. On surface of ice machine
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons for soup need to arrange in a manner that present minimum cross contamination by servers' hand
- Basic - Employee personal items stored in or above a food preparation area. Cell phone at cook line, aprons on the same shelves with dry foods products
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. A purse at Sushi Area
- Basic - Food stored on floor. Cases of oil **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler of cook line
- Basic - Single-service articles not stored inverted or protected from contamination. At Sushi area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Oppm, at wait service station
- 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. 0ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. sushi rice temp at 120?, operator has a PH meter, but when using PH meter, the meter show the PH as 5.7-advised
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook wash hands at 3 compartment sink
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Operator serve Escolar and advertise as White Tuna **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than hand washing. Observed a food container in sink at Sushi bar
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By wait service station
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Not visible at Sushi bar, and Sushi menu does not have advisory **Corrected On-Site**
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3/12/2013 | Routine - Food | Administrative complaint recommended |
- Food-contact surface not smooth and easily cleanable. Cart with cardboards at cookline
- Critical - Handwash sink not accessible for employee use at all times. Observed utensils in hand sink of wait station
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cart at cookline
- Observed build-up of grease on nonfood-contact surface. By fryers and grill
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wait staff that scoop soup has bracelet on
- Observed insect control device installed over food preparation area. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. At cookline
- Critical - Observed live flies in kitchen.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soil residue in storage containers. Ice chest in walk in cooler
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Critical - Thermometers not calibrated according to manufacturer's specifications. PH meter needs new battery
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, soup
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sugar, salt
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sushi fish containers
- Critical - Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Violation: 08A-11-1 Observed food stored in ice used for drinks. Lemons
- Critical - Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. Rice
- Critical - Violation: 08A-28-1 Observed food stored on floor. Bag of rice, flour, seasonings buckets , also foods in walk in cooler
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. Cloth used to cover sushi rice
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve soup container used as scoop in sauce
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop for ice machine stored on soda box
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. At drink dispenser
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi chef touching ready to eat tuna
- Violation: 15-26-2 Observed exhaust system operated with filters removed. For reporting purposes only.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of curtain at the entrance of kitchen
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. All single serve items need to be inverted throughout kitchen
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Had all kind of dishes in sink
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 3/3/2012.
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3/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Sushi mats
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar
- Critical - Handwash sink not accessible for employee use at all times. At wait service area, there is a rack of cleaned glasses on top of sink
- Critical - Handwash sink not accessible for employee use at all times. Had all kind of dishes in sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi bar
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop for ice machine stored on soda box
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar Corrected On Site.
- Critical - No proof of required employee training provided. This violation must be corrected by : 3/3/2012.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of curtain at the entrance of kitchen
- Critical - Observed cloth used as a food-contact surface. Cloth used to cover sushi rice
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasherwait staff
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi chef touching ready to eat tuna
- Critical - Observed food stored in ice used for drinks. Lemons
- Critical - Observed food stored on floor. Bag of rice, flour, seasonings buckets , also foods in walk in cooler
- Observed ice scoop with handle in contact with ice. At drink dispenser
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to vegetable in walk in cooler, raw chickens, shrimp next to vegetable in reach in cooler of cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve soup container used as scoop in sauce
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at Sushi bar, rice scoop in kitchen
- Observed personal items stored with food. cleaned utensil. Cell phone, keys, jacket
- Observed single-service articles stored without protection from contamination. All single serve items need to be inverted throughout kitchen
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Used to stored cleaned spoons
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice
- Critical - Observed toxic item stored by food. Chemical spray bottles at wait service area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice has a PH of 4.9 Advised Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, soup
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish
- Critical - Working containers of food removed from original container not identified by common name. Sugar, salt
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish containers
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1/3/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. At all hand sinks
- Critical - Handwashing cleanser lacking at handwashing lavatory. At all hand sinks
- Critical - Identity of food or food product misrepresented. Menu stated [WHITE TUNA-ESCOLAR] Advised
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. At all hand sinks
- Critical - No proof of required employee training provided.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood under and around reach in cooler at Sushi bar
- Observed nonfood-grade containers used for food storage. White plastic dish pans
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10/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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