- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk in freezer. BOX OF CRAB LEGS, 3 PANS OF CALAMARI, AND BOX OF CLAMS **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. IN WALK IN COOLER AND FREEZER **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. COOLER ACROSS FROM WOK STATION
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. CAN OF RAID SPRAY AT SUSHI BAR
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. WAIT STATION
- Intermediate - Cold water not provided/shut off at employee handwash sink. SINK IN DEEP SINK AREA
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. PLATE IN SINK AT SUSHI BAR **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. SINK BY DISHMACHINE
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. SINK NEXT TO PREP SINK
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. WHITE CONTAINER OF CLOROX.
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6/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Multiple fish items in sushi area mislabeled. manager rearranged sushi according to the label provided. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Multiple bulk containers in storage area.
- Basic - Cardboard used to line food-contact surfaces. Cardboard inside multiple containers used to drain grease from foods in reach in coolers.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Multiple throughout kitchen.
- 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. Open drink stored above front prep surface in kitchen area.
- Basic - Equipment in poor repair. Chest freezer lid across from dish machine.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door on rear exit door.
- Basic - Food stored in dry storage area not covered. Multiple bulk containers.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple foods in walk in freezers.
- Basic - Outer openings not protected with self-closing doors. Rear exit door.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Employee cutting unwashed cabbage in prep area.
- Basic - Shelf under preparation table in disrepair. Prep table in the front of kitchen has a large rusted hole through the bottom shelf.
- Basic - Stored food not covered in walk-in cooler. Multiple.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple.
- Basic - Wiping cloth/towel used under cutting board. Multiple throughout kitchen.
- 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. Dish machine reads 0ppm. Manager changed empty sanitizer container. New test reads 100ppm. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped his hands down his clothes to dry his hands.
- 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 and the time removed from temperature control cannot be determined. Manager knew the time that the food was cook so he posted the times. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at 3 compartment sink tested above 200ppm. Manager discarded sanitizer. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used 3 compartment sink to wash hands.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing. Large particles of food in handwash sink drain causing water to drain slowly in the center prep area across from walk in cooler and freezer.
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2/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/18/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site. Corrected to 100 ppm.
- Equipment or utensils not designed or constructed in a durable manner. S oop with no handle in bulk rice.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on top of ice machine. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Ice cream chest freezer.
- Critical - No handwashing sign provided at a handsink used by food employees. Employee restroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters over cook line.
- Observed cutting board grooved/pitted and no longer cleanable. Numerous throughout.
- Critical - Observed food stored on floor. Tub of pork in walk-in cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Waitstation. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair, counter in men's room.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Blocked by hi-chairs. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Walk-in cooler. Corrected On Site.
- Critical - Observed toxic item on premise that is not required for the operation of establishment. Household use only raid. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. At sushi bar. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/22/2012 | Complaint Partial | Call Back - Complied |
- Critical - Observed roach activity as evidenced by live roaches found. three in paper towel dispenser in kitchen, three on floor under table in dining area.
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5/17/2012 | Complaint Partial | Warning Issued |
- 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. sauce bucket
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. one live crawling on prep table, one on floor in warewash area, two live in water heater closet. Operator shows pest control visit on 5/3/12. 5/17/12: three live roaches fell from paper towel holder
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5/17/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times. silverware tray in sink Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. wait area Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Critical - Observed dead roaches on premises. about 50 inside dessert buffet cooler
- Observed employee with no hair restraint.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. cigarette butt at wok station
- Critical - Observed handwash sink used for purposes other than handwashing. rinsing towel Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauce bucket
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs 79'F Corrective Action -moved to cooler garlic/oil 79'F in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. fish Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. prepped beef over fish, walk-in freezer
- Critical - Observed roach activity as evidenced by live roaches found. one live crawling on prep table, one on floor in warewash area, two live in water heater closet. Operator shows pest control visit on 5/3/12
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by food. bug killer Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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5/16/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.On storage rack in prep area.
- Violation: 15-30-1 Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. 2nd waiter area.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Back door.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gap under back door.
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1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Food-contact surface not smooth and easily cleanable. Wet cloth under cutting board. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Block by cart. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. 2nd waiter area.
- Observed attached equipment soiled with accumulated dust. Fans in walk in cooler. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.On storage rack in prep area.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.Unable to correctly set up triple sink.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.Was sink had bleach and detergent mix and rinse sink was water only.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Form not available , provided again.
- Critical - Observed food being cooled by nonapproved method. Numerous foids in deep covered containers in walk in cooler and kitchen.
- Critical - Observed food stored in cardboard box. In reach in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Wire Sponge. Rinsing towel in hand sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop by rice cooker in prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Habachi Grill area Chicken 47 F,Beef 56 F,Shrimp 54 F, and Pork 50 F. Corrected On Site. Ice placed higher in pan.Cooked Noodles 54 F Habachi Grill. Sushi Bar Fish 50 F, Fish 50 F, Shrimp 51 F and Assorted sushi 50 F.
- Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. In walk in cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination, observed wooden skewers in open package stained. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. Back door.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gap under back door.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Habachi Bar.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.Throughout establishment.
- Critical - Working containers of food removed from original container not identified by common name. Bottle of oil and water at habachi grill
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1/17/2012 | Routine - Food | Warning Issued |
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up, prep cooler, walk In freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over various seafoods- walk in. Corrected On Site.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment, white thick gummy scale inside.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, used triple sink.
- Critical - Observed food stored on floor, cartons of bananas in sushi bar, container of krab in walk in. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sushi case, and mongolian bbq line. Repeat Violation. Rechecked sushi 45 minutes later, temperatures 42-45 degrees. Cooler door not kept closed, ice not high enough under mongolian bbq pans.
- Critical - Observed raw animal food stored over ready-to-eat food, raw seafood over avocados in walk in. Corrected On Site. Repeat Violation.
- Critical - Observed roach activity as evidenced by 6 live roaches found on wall behind prep table in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Repeat Violation. Ribs, fried meats, cut melons, boiled eggs, etc.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, dirty apron on shelf over prep table.
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4/4/2011 | Routine - Food | Warning Issued |
- 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. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, found at +70 degrees , wrapped in plastic wrap in cooler. Corrected On Site.
- Critical - Observed food stored on floor, bags of frozen oysters. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, walk in. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, walk in.
- Critical - Observed unlabeled spray bottle, wait counter.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Time chart not kept up.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/9/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
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8/9/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name, sushi case items not labeled, plastic soup containers on shelf, bulk bins. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cut melons. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, mussels. Removed double pan, re-tested later at 157 degrees. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, sushi case.
- Critical. Observed raw animal food stored over ready-to-eat food, walk in. Corrected On Site.
- Critical. Observed food stored on floor, walk in units. Corrected On Site.
- Critical. Observed cardboard used as a food-contact surface, for eggrolls.
- Critical. Observed cloth used as a food-contact surface, sushi rice bag.
- Critical. Observed employees using same utensil to handle all raw products on prep top unit.
- 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 bins. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands, wire scrubbers in most handwashing sinks.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Corrected On Site.
- 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.
- Equipment or utensils not designed or constructed in a durable manner, bamboo sushi rolling mat.
- Observed nonfood-grade containers used for food storage, purple bulk bins.
- Critical. Observed buildup of stain in the interior of one ice machine. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, shelf under tea machine full of mildew.
- Non-prewrapped utensils not properly presented, handles down in cups, wait station. Corrected On Site.
- Equipment and utensils not properly air-dried, plastic drink glasses. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical. Hand wash sinks lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed live flies in kitchen and dining room.
- Observed food debris accumulated in floor drains throughout, including restrooms.
- Light not functioning, water heater room.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, spray bottle of bleach.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only, orange cord going to fan.
- Critical. Incomplete 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. Only 3 certifications, not completely filled out.
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8/3/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed attached equipment soiled with accumulated dust, fan in walk-in cooler.
- Observed dusty ceiling tiles and air conditioning vent covers in kitchen.
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken in reach -in. Owner iced down. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit at beverage station cooler.
- Critical. Displayed food not properly protected from contamination, tarter sauce. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense food that is not ready-to-eat, in flour. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets in kitchen.
- Critical. Observed buildupon interior of ice machine doors. Corrected On Site.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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