- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Thai peanut sauce 112°F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of raw shrimp stored over cut carrots in reach in cooler across from cookline. Observed container of raw beef stored over precooked foods in walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black-like substance inside soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Accumulation of gray/pink-like substance in the interior of the ice machine.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar.
- Basic - Ice scoop handle in contact with ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 60°F. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to soda machine used to store plastic container.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink in dining room.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed small bowl with no handle inside container of sesame seeds.
- Basic - Clean equipment stored on floor. Observed dish rack stored on floor.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored on floor. Boxes of food stored on floor in walk in cooler.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave rusting with rust that has pitted the surface.
- Basic - Single-use gloves left on a food-contact surface. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink in dining room.
- Intermediate - Handwash sink used for purposes other than handwashing. Metal pot stored in handwash sink at cookline.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink in dining room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink dining room.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Observed three containers of ginger, two big containers with soup and a box of onions stored in the floor of walk in cooler.
- Basic - Plumbing system in disrepair. Observed hand wash sink with plumbing system in disrepair in dining room.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed soy sprouts ar 65 degrees F stored on prep area. Corrective action taken; food moved into reach in cooler.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. Current 2012 license
- Critical - No handwashing sign provided at a handsink - in the kitchen left side before sushi bar - used by food employees.
- Critical - Observed buildup of black slime in the interior of ice machine easily removed with alcohol swab. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils placed in water at 70 degrees F. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Observed grocery bags used to store raw fish in walk in freezer. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken above raw beef. Corrected On Site.
- Critical - Observed unlabeled spray bottle in storage area with white cleaning liquid inside. Corrected On Site.
- Plumbing system in disrepair. Habachi station handwash sink not without paper towel, soap or hot water.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Observed fresh garlic oil in cook line not time marked. Corrected On Site. Time control used as public health control.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - chicken stock from previous day found in walk-in cooler at 55 F. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - cooked seafood and vegetable for plating with bare hands. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method - Large metal pot of soup being transported into walk-in cooler.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/2/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner and allows for cross-contamination. observed egg craddles used to drain fried food. Corrected On Site.
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handling spring roll stuffing with out gloves. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands -before putting on gloves. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature - raw poultry Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw poultry over Vegetables in walk-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - observed raw beef stored over raw seafood in reach-in cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit - sushi rice.
- Wet wiping cloth not stored in sanitizing solution between uses - kitchen and sushi bar.
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3/31/2011 | Routine - Food | Warning Issued |
- Critical. Observed food stored in undrained ice - lobster tails in reach-in cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef over raw seafood in reach-in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - handling and cutting bananas for desert. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - after talking on cellphone. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Food-contact surface not smooth and easily cleanable - cloth towel used on sushi rice. Corrected On Site. Try a cheese cloth.
- Observed reach-in cooler gasket torn/in disrepair - across from 2 comp. sink.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits - toaster oven on sushi bar.
- Critical. Observed toxic item stored in food preparation area - Colon cleanser stored above reach-in cooler. Corrected On Site.
- Critical. Observed unlabeled spray bottle - pink substance under dishmachine
- Carbon dioxide/helium tanks not adequately secured - in ice machine room and outside storage room. Repeat Violation.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - in sushi bar.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing 50-100ppm found at 0ppm at sushi bar sanitizing Bucket.
- Carbon dioxide/helium tanks not adequately secured - by large ice machine.
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6/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature - poultry in 3 comp. sink Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food - raw whole shell eggs stored above cooked vegetables.
- Critical. Observed food stored on floor - Vegetable buckets and dressing buckets stored on floor in walk-in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - Employee handled raw scallops with bare hands. Corrected On Site.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed no lables on fish at the sushi bar
- Critical. Observed several boxes of food sitting on the freezer floor.
- Critical. Observed raw eggs stored over carrots in reach-in cooler cooks line
- Observed knife stored in between equipment cooks line.
- Critical. Observed employees eating at the prep table.
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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