- Basic - Case of vegetables stored on floor in walk-in freezer.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container of rice. Took utensil out of container **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Placed on top of cooked rice. Took paper towels out **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. In cabinets and under sink at sushi Bar.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line placed in bucket **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.to strong at three compartment sink and cook line.
- Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Placed container on shelf **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi chef.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. All cooks at cook line.
- 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. See stop sale. Rice at sushi bar 82°F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Curry sauces on shelf at cook line between 90°F and 115°F, reheated to 165°F for hot holding **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken in the back of flip top cooler, behind beef and shrimp at cook line,
- Intermediate - Cold water not provided/shut off at employee handwash sink. At cook line.
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on outside of both chest freezers.
- Basic - Build-up of soil/debris on the floor under shelving. In dry storage
- Basic - Case/container of food stored on floor in walk-in freezer vegetables and chicken
- Basic - Case/container/bag of food stored on floor in dry storage area. Soy sauce.
- Basic - Case/container/bag of food stored on floor in kitchen.rice noddles soaking in water.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of torch ovens at sushi bar.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.at sushi bar
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris in hallway leading to Backdoor
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. All sauces at cookline between 88°F and 109°F for less than 2 hours. Reheated all sauces to 200°F for hot holding. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled. At cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces and soups
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3/10/2014 | Routine - Food | Warning Issued |
- 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. In kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.At sushi station. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Purse in kitchen prep.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Soil residue build-up on nonfood-contact surface. The outside of both chest freezers.
- Basic - Wall soiled with accumulated food debris. In dish wash area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong .
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken next to unwrapped beef at cookline. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing dishes next to dish machine. **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Children.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Bathroom floors not in good condition.cove molding broken rest room
- Light not functioning.hood
- Observed build-up of grease on nonfood-contact surface.under single boil pot
- Critical - Observed food stored on floor.seafood box freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bowl sauce walk in
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken over pork walk in **Corrected On-Site**
- Observed wall soiled with accumulated black debris rear door
- Wet wiping cloth not stored in sanitizing solution between uses.line **Corrected On-Site**
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12/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Light not functioning.hood
- Lights missing the proper shield, sleeve coatings or covers.rear prep/no shield
- Lights missing the proper shield, sleeve coatings or covers.shield falling out of bracket near office
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.coffee and soda sushi prep area Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.near dishes/line Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. on line Corrected On Site.
- Observed floor and wall junctures not coved.cove molding missing 2 stalls ladies room
- Critical - Observed food stored on floor.calamari/freezer and shrimp
- Critical - Observed food stored on floor.cashew nuts,soy sauce dry storage
- Observed leaking pipe at plumbing fixture.hot water heater leaking
- Observed single-service items stored on floor.box napkins
- Critical - Observed uncovered food in holding unit/dry storage area.chicken/shrimp walk in
- Critical - Observed uncovered food in holding unit/dry storage area.crab freezer
- Critical - Observed uncovered food in holding unit/dry storage area.sauce reach in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.water chestnuts reach in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce walk in
- Wet wiping cloth not stored in sanitizing solution between uses. /line
- Wet wiping cloth not stored in sanitizing solution between uses.sushi station Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures---*52 degrees-cookline, far west side-do not use untill repaired.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.--cookline
- Critical - No conspicuously located thermometer in holding unit-glass cooler
- No copy of latest inspection report. 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 Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-back door.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-ice filter and ice box not eaasily cleanable and black shelf.
- Critical - Observed buildup of slime on soda dispensing nozzles-up inside hole of nozzle. Repeat Violation.
- Critical - Observed flammable material stored around water heater. For reporting purposes only-plastic bag and cloth aprons. Corrected On Site.
- Observed food debris accumulated on kitchen floor.-in rice room
- Critical - Observed interior of 3-toasters soiled-sushi counter.
- Critical - Observed objectionable odors in bathroom--mens room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-*47-52 degrees chicken, beef-cookline-2 coolers-moved to cooler maintaining 41 degrees. Corrected On Site.
- Observed residue build-up on nonfood-contact surface-fan in dishwash area and2 fans in rice room
- Observed residue build-up on nonfood-contact surface-handsink-kitchen
- Critical - Observed soil buildup inside ice bin-white tray in rice room
- Wet wiping cloth not stored in sanitizing solution between uses.-cookline and rice room Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.--rice in gray plastic Repeat Violation.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2011 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink-suSHI bar.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-NEED CHLORINE STRIPS Repeat Violation.
- Observed build-up of grease on nonfood-contact surface on oil container ; soy buckets, wall and fan in prep room Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles-kitchen Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.--3 compartment sink
- Observed gaskets/seals on cold holding unit in poor repair-LONG WHITE FREEZER AT SUSHI BAR
- 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.-flour-dry storage
- Observed mop/service sink in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed water draining onto floor and freezing-walkin freezer.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door AND BACK DOOR NEXT TO RESTROOMS.
- Rinse solution not clean_SOAPY-dishmachine
- Critical - Vacuum breaker mising at hose bibb hose-outside .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-flour, cashew and crushed nuts--in dry storge. Corrected On Site.
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3/29/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name-sauce bottles in walkin and sushi bar and peanuts Corrected On Site.
- Critical. Observed food stored in undrained ice.-cooklne Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.-cookline Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Critical. Observed soiled reach-in cooler gaskets-cookline
- Critical. Observed soil residue in storage containers-flour-backroom.
- Critical. Observed soil buildup inside ice bin.-backroom Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.-fan in dishmachine area Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink-sushi bar.
- Critical. No handwashing sign provided at a handsink used by food employees.-sushi bar Corrected On Site.
- Observed grease accumulated under cooking equipment-oil barrell. Repeat Violation
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation. Corrected On Site.
- Observed unnecessary items on the premise-broken beverage-air cooler in xushi bar
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name-sauces at cookline, soy,vinegar next to 3-compartment sink.
- Critical. No conspicuously located thermometer in holding unit-red/black sliding door.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation-raw meat next to mushrooms. Corrected On Site.
- Critical. Observed food stored on floor-oranges, lettuce-walkin.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-red/black sliding doors in kitchen.
- Observed residue build-up on nonfood-contact surface--fan in dishmachine area
- Observed residue build-up on nonfood-contact surface-shelves next to lockers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-across from office. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-garbage can at cookline and dishmachine room.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-shelves where flour is stored in back roo .
- Critical. Handwash sink not accessible for employee use at all times.--dishes in sink-kitchen
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-door next to restrooms
- Observed grease accumulated on kitchen floor-under oil barrel.
- Observed food debris accumulated on floor outside by garbage and ice machine.
- Mats and duckboards not removable or easily cleanable where lockers are stored.
- Observed wall soiled with accumulated black debris in dishwashing and 3-compartment sink area. Repeat Violation.
- Observed wall soiled with accumulated food debris in locker room.
- Observed ceiling soiled with accumulated food debris-kitchen.
- Critical. Observed flammable material stored around water heater. For reporting purposes only-paper garbage and wood chips.
- Carbon dioxide/helium tanks not adequately secured-storage room.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/1/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.-ham and cheese, sauces-walkin-backroom
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food-sushi over cheese-walkin-back room.--chicken next to and over seafood.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation-back door.--Added kickplate but still needs weather-strip under back door
- Violation: 37-05-1 Observed wall soiled with accumulated food debris across office behind prep table.
- Violation: 51-13-1 No Heimlich maneuver sign posted.-on order
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11/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.-ham and cheese, sauces-walkin-backroom
- Critical. No conspicuously located thermometer in holding unit.-sushi bar-southside
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods-raw next to cooked meats-cookline.
- Critical. Observed raw animal food stored over ready-to-eat food-sushi over vegetables in black cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food-sushi over haand cheese-walkin-back room.
- Critical. Observed raw animal food stored over cooked food-sushi over cooked ribs. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner- cooler is rusted where frozen sushi is stored-next to sushi bar.
- Food-contact surface not smooth and easily cleanable-rice bowl where vinegar is added.
- Observed mop/service sink in disrepair--needs cleaning.
- Critical. Observed soil residue in storage containers.-flour containers
- Critical. Observed soil buildup inside ice bin outside .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue--where frozen sushi is stored next to sushi bar. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-cookline and handles.
- Critical. Hand wash sink lacking proper hand drying provisions.-sushi bar
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Observed food debris accumulated on kitchen floor under shelf with garbage bags, toxics next to walkin-back room
- Observed food debris accumulated on kitchen floor- in front of Beverage Air cooler next to Sushi bar
- Observed wall soiled with accumulated black debris on outside of walkin
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated black debris in 3-compartment sink area
- Observed wall soiled with accumulated food debris across office behind prep table.
- Observed wall soiled with accumulated food debris-prep area for rice-back room.
- Observed wall soiled with accumulated food debris behind black rolling cart for dirty dishes.
- Observed wall soiled with accumulated grease behind oil container-back room.
- Wall not smooth and easily cleanable-next to handsink-kitchen.
- No Heimlich maneuver sign posted.
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9/3/2009 | Routine - Food | Warning Issued |
| No report available. | 6/5/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/6/2009 | Routine - Food | Warning Issued |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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