- Basic - Bowl or other container with no handle used to dispense food. In raw chicken along cookline, corrected by sous chef who added a scoop. **Corrected On-Site**
- Basic - Dishmachine has no data plate/operating specifications. Dishwasher unsure of how machine was sanitizing.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat/ chemical dish machine was not at 180° rinse (heat strip did not turn black) and chlorine was 0 ppm, repair person arrived during inspection.
- Basic - Drain cover(s) missing. Drain cover broken in liquor storage cabinet.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep end of cook line by reach in cooler, employee drink on cutting board center of cook line, corrected my sous chef. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter has large gap above woks along cook line.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle along cook line near grill.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights directly above dish machine. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink middle of bar. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. On large plastic containers above prep area back of kitchen.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat bucket middle of cook line under prep, 0 ppm
- 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. Chlorine dish machine has 0 ppm **Repeat Violation**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knives in water 50° in sushi prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 60-62° in prep area, Shrimp 63° in walk in cooler , shrimp was most likely recently thawed according to sous chef, corrective action, told employee to add ice, pork dumpling 61°, cooked corn 51°, cut cabbage 50°, end of cookline prep top, Corn starch 73° on cookline, recommended adding Time as a Public Health Control. Creamy dressing on ice 50-53° above prep on cookline, corrective action, sous chef added more ice. Lettuce wraps 50° in server area along cookline, recommended adding to Time as a Public Health Control. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw pork over container of cooked chicken reach in cooler middle of cookline, corrected by sous chef. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. On non chemical side of mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In server area, bin to left, also interior top of ice machine side of kitchen.
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink in prep area filled with ice.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink middle of cook line, hot water was shut off, corrected by chef. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Dishwasher needs chlorine test kit, did not knows how to test the machine to make sure it was sanitizing correctly.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Rice is held on Time as a Public Health Control, emailed forms. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Center hand sink along cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Sous chef stated reach in cooler end of cook line across from ice machine was not holding temperature below 41°, small broccolini had been placed inside to cool.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has copies for all but one employee.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls, metal pan, plastic plate used as scoops in bulk containers.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of chicken stock stored on the floor of walk in cooler.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not dispensing sanitizer solution properly/consistently.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table / cook line. Employee drink on dish machine. Drink with no lid or straw in back dry storage area.
- Basic - Employee personal items stored in or above a food preparation area. Employee jackets above single use items in take out area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in back drying shelves, dishwashing area.
- Basic - Food storage container/container lid cracked or broken. Bulk container of flour lid cracked/open.
- 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. Scoop handle in flour bulk container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in back dishwashing area unshielded.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most reach in coolers throughout establishment missing ambient thermometers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar area.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Sink behind bar filling with water not draining/over flowing.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Multiple cracked eggs and yolks on the bottom of the walk in cooler under shelves.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout establishment.
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in back prep area and 2 small containers unlabeled in reach in cooler across from cook line.
- 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. Original test showed 0 ppm. Manager increased sanitizer and test went to 300 ppm, then back to 10 ppm. Called repair and they are on their way to work on unit.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Mop is by back door missing backflow preventer on hose end of splitter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Along front line in kitchen: Cabbage 45°, tomatoes 45°, cooked mushrooms 49°, chicken 50°, beef 51°, pork 44°, white fish 45°, spinach 59°, tomatoes 50°, sprouts 49°, corrective action, placed ice bags on top of product. Reach in cooler by bar/take out area:Lettuce 47°.
- 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. No time marked on rice containers held under Time as a Public Health Control.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Whole shell eggs over container of dried chicken stock and ginger.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Excessive build up of mold-like throughout interior top.
- 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. Container of milk opened 2 days ago not date marked. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No chlorine test kit for dishwasher.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris. Multiple reach in coolers throughout.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near cutting board at end of cook line **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Hung on side of grill station
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper well turned off **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Soil residue build-up on nonfood-contact surface. On dipper well at end of cook line
- Basic - Stored food not covered in walk-in cooler. Chicken base flavor **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Employee rinsed utensil in handwash sink. Coffee filter holder
- Intermediate - Identity of food or food product misrepresented. California sushi roll on menu says crab but imitation Krab is used in roll. **Admin Complaint**
- Intermediate - No soap provided at handwash sink. Ware wash area **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Ware wash area **Corrected On-Site**
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7/16/2013 | Routine - Food | Administrative complaint recommended |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and spoons at sushi station
- Basic - Reach-in cooler gasket torn/in disrepair. Several coolers on the line not sealing
- Basic - Stored food not covered in walk-in cooler. Chicken **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching sushi with barehands **Corrected On-Site** **Repeat Violation**
- High Priority - Live flies in kitchen. Drain flies
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on prep table **Corrected On-Site**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plates stacked wet on dish rack
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. heat strip did not turn black. use 3 compartment sink for sanitizing until serviced
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. above lettuce prep station; next to cuttingboard on cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting and plating tuna without gloves Corrected On Site. washed hands put on gloves
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch on cookline employee
- Observed leaking pipe at plumbing fixture. hand wash sink near dry storage room
- Observed old food stuck to clean dishware/utensils. Corrected On Site. rewashed
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cloth under cutting board on prep line
- Critical - Handwash sink not accessible for employee use at all times. boxes of lettuce in front of rear hand wash sink Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs stored on oven handle Corrected On Site.
- Critical - Observed a beverage container on a food preparation table. drink on sauces cart on cookline Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. rear hand wash sink used as dump sink food debis draining slowly
- Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. scallops, prep table reach in cooler, 53'F Corrected On Site. put in blast chiller
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over tofu wrappers in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. vinegar Corrected On Site.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL :TOP
- Critical - Observed employee improperly washing hands, TOUCHING HANDLE AFTER WASHING HANDS :DISH AREA
- Critical - Observed encrusted material on can opener, BLADE :
- Critical - Observed hand wash sink used for purpose other than washing hands, REAR PREP AREA : FOOD IN SINK
- Observed ice scoop with handle in contact with ice, BEVERAGE MACHINE :WAIT AREA
- Critical - Observed live flies in kitchen., NEAR DOOR
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE :WAIT AREA
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, BOTTOM :REAR DOOR :
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handling raw chicken on plate then placing vegetables on plate at cook station
- Critical - Observed handwash sink used for purposes other than handwashing. plate found in sink
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream scoop Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. standing water , dessert cooler
- Observed nonfood-contact equipment in poor repair bulk bin with onions,missing wheel
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over vegetables at cookline raw tuna over cooked crab in walk in cooler
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk seasonings at cookline
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. *shell eggs over vegetables *shell eggs over sauces
- Critical. Observed uncovered food in holding unit/dry storage area. cornstarch at cookline with debris in container Corrected On Site.-discarded
- Observed utensils in poor condition. cracked damaged lexanns
- Observed old food stuck to clean dishware/utensils. individual dessert cups
- Critical. Observed soiled reach-in cooler gaskets. Front short reach in cooker Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets Corrected On Site.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sauces and seasonings Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in corn starch Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook preparing mushrooms Corrected On Site- mgr discuussed proper food handling procedures
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease, food and/or soil deposits. thermometer
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. shelving under microwave
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
- Critical. Manager lacking proof of Food Manager Certification. Enrique Narciso
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sauces and seasonings at wok area Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken placed behind pork and beef on make table, Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour, sugar ,cornstarch Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soiled reach-in cooler gaskets. throughout Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. sitting water
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under microwave
- Observed utensils stored in crevices between equipment.
- Drain cover(s) missing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/6/2009 | Routine - Food | Warning Issued |
| No report available. | 7/8/2008 | Complaint Full | Inspection Completed - No Further Action |
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