- Basic - Bowl or other container with no handle used to dispense food. At rice vinegar container at the walkin cooler.
- Basic - Build-up of debris, dust or dirt on nonfood-contact surface. Top of dishwasher.
- Basic - Employee personal items stored in or above a food preparation area. Phone.
- Basic - Ice buildup in walk-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At 2 door cooler in sushi bar.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Krab and octopus at 3 compartment sink. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in servers station.
- 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. 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 44° F, Krab 45° F, cream cheese 44° F, salmon 45° F, octopus 44° F at sushi case. All food moved to working cooler. Corrective action taken.
- 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. Sushi rice. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over ice bags at walkin freezer.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In sushi bar area.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine.
- Basic - Insect control device installed over clean drain board at 3 compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi case coolers.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by boxes in dishwashing area.
- Intermediate - No soap provided at handwash sink. Dishwashing area.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At rice container.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Tuna.
- Basic - Equipment in poor repair. Sushi bar cooler door in disrepair .
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cases.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out container lids not properly inverted in dry storage.
- Basic - Sponge used to clean and sanitize food-contact surface. Used to wash dishes.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice at 78° F in sushi bar area. Time marked. Must discard within 4 hours from leaving temperature control. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Dishwashing area.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, soup. **Corrected On-Site**
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler closest to front door. Ambient air temperature 46 degrees. Corrected On Site. Owner cleaned coils and Ambient air temperature 38 at end of inspection.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sushi 44 degrees, in reach in cooler. Corrective Action Taken. Owner moved to working cooler.
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, blocked by box, sushi line. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water, krab. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor, sake.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler #1, sushi bar. Corrected On Site. Owner reset cooler and turned down themostat. Ambiant air temperature at 43 degrees when completing inspection. Informed operater he can not use cooler until maintaining 41 degrees or below. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, chlorine.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shrimp, soft shell crabs, soy beans, dumplings, tofu and cream cheese.
- Observed single-service articles stored without protection from contamination, plates.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb, mopsink.
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5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers, gauges, test kits provided
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11/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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