- Basic - Build-up of grease on nonfood-contact surface.Hood filter on cook line. **Repeat Violation**
- Basic - Food stored on floor.Fryer grease on the kitchen floor **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.Deli style reach in cooler on the cook line. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line.
- Basic - In-use rice scoop stored on soiled surface between uses.Top of the storage container unprotected.
- Basic - Reach-in cooler gasket torn/in disrepair.back kitchen reach in deli style cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi bar
- Intermediate - No soap provided at handwash sink.Sushi bar
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than hand washing. Washing sani cloth in handwash sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. frying oil, next to fryer
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Knives stored on towel in sushi area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In crushed peanuts.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used as shelf liner under prep table in kitchen.
- Critical - Observed cloth used as a food-contact surface. Cloth used on fish at sushi bar.
- Critical - Observed handwash sink used for purposes other than handwashing. Making sanitizer buckets at handwash sink and washing dishes.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm. Corrected On Site. 50ppm
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler, top items beside gas stove maintaining product temperature between 55 and 57 degrees
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In peanuts on cooks line.
- Critical - No thermometer provided to measure temperature of food product. In kitchen and sushi line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On inside handles of sliding door cooler
- Observed ceiling tile with water damage in kitchen above prep area.
- Observed employee with no hair restraint. Employees cooking/prepping with no hair restraint.
- Observed grease accumulated on kitchen floor. Under fryer in kitchen
- Observed hole in ceiling. Above prep area in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice, tofu and garlic and oil held above 41 degrees. At time of inspection product between 55 degree and 57 degrees. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Below 50ppm. Corrected On Site.
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12/22/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Critical - Toxic items labeled and used properly
- Critical - Toxic items labeled and used properly
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Potentially hazardous food properly thawed
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(small silver cooler in sushi bar potentially hazardous foods romoved)
- Critical - Hand wash sink lacking proper hand drying provisions.(kitchen )
- Critical - Handwash sink not accessible for employee use at all times.(blocked by wiping cloth bucket)
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs hung on oven door handles)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(rolling sushi) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(krab sticks and cream cheese at 48 degees, products moved to freezer for a rapid cool)
- Critical - Observed raw animal food stored over ready-to-eat food.(raw shell eggs over ready to eat foods in sliding door cooler)
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.(deli style cooler in kitchen)
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.(sushi rice)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(fish and fish roe at 49 degees in small reach in cooler in sushi area, move phfs to working cooler) Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(small reach in cooler in sushi area at 49 degees all phfs moved)
- Critical. No conspicuously located thermometer in holding unit.(in home style reach in cooler)
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(bulk food containers)
- Observed gaskets/seals on cold holding unit in poor repair.(deli style cooler in kitchen)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink.(kitchen )
- Critical. Handwashing cleanser lacking at handwashing lavatory.(kitchen )
- Critical. Observed screen in door in poor repair.(kitchen )
- 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.
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10/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts measured at 45 degr F Corrected On Site. product iced down
- 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. small bowl inside bulk rice bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water temp measured at 72 degr F
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen
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4/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd pork
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. vegetable measured at 46 degr F Corrected On Site. product iced down
- Critical. No thermometer provided to measure temperature of food product. missing from cook's line
- 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. inside rice bin
- Critical. Hot water not provided/shut off at employee hand wash sink. hot water turned on at spigot under sink - kitchen
- Observed leaking faucet at plumbing fixture. handwash sink -kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Identity of food or food product misrepresented. products containing imitation crab misspelled on menu [spelled with 'c' - should be spelled with 'k' - 'krab' ] Corrected On Site. menus manually changed during inspection
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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