Jul 11, 2014 (Fire)

Dec 23, 2013 (Routine)

• Food properly labeled; original container
  FOOD CONTAINERS NOT LABELED (Corrected On Site)
• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Wiping cloths: properly used & stored
  WIPING CLOTHS RE USED, AND NOT IN A SANITIZING SOLUTION (Corrected On Site)

May 06, 2013 (Follow-up)

Apr 22, 2013 (Routine)

• Food separated and protected
  Raw meats stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site)
• Time as a public health control: procedures & records
  Sushi rice logs for use of time as a public health control are not maintained (last entry was 3/15/13).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  Food employee observed working with sushi while not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Gasket on one of the reach in refrigerators in the storage area is in disrepair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Light bulbs are unshielded in the prep/storage area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 23, 2012 (restoration)

• Insects, rodents, & animals not present
  ORKIN VISIT ON 11/21/12. NO FRESH DROPPINGS SEEN AT CALL. (Corrected On Site)

Nov 20, 2012 (Complaint)

• Proper eating, tasting, drinking, or tobacco use
  Food employee eating in kitchen/food preparation area.
• Hands clean and properly washed
  Food employees observed not washing hands between tasks.
• No bare hand contact with ready-to-eat foods or approved
  Food employee observed making bare hand contact with ready to eat foods.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink in toilet room used by employees.
• Food separated and protected
  Raw meat stored above ready to eat foods in the walk-in refrigerator.
• Proper cooling time & temperatures
  Coconut rice cooling out at room temperature for several hours.
• Proper date marking & disposition
  Improper labeling and date marking.
• Compliance with variance, specialized process, and HACCP plan
  Establishment is using vinegar to lower the pH of sushi rice, and drying duck (special processes), without a variance and HACCP plan that have been approved by the DOH.
• Variance obtained for specialized processing methods
  No variance has been obtained for special processes used within the establishment (sushi rice and drying of duck).
• Thermometers provided & accurate
  Thermometer stored in the rear of the under-counter refrigerator in the sushi area.
• Insects, rodents, & animals not present
  Rat droppings found throughout the establishment.
• Insects, rodents, & animals not present
  Door in the basement that leads to outside (near ice machine) has a gap at the bottom (does not have a kick plate). Screen door has hole in the bottom. There are holes in the toilet room wall/floor.
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of walk-in refrigerator.
• Wiping cloths: properly used & stored
  Linens in direct contact with food.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Knives and other utensils stored in between equipment.
• Single-use/single-service articles: properly stored & used
  Establishment re-using single use containers for food storage.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelves lined with cardboard, and the inside of the reach-in refrigerator door has the insulation/foam exposed.
• Nonfood-contact surfaces clean
  Floors, walls, shelving, toilet room, etc. found unclean (primarily in the food prep area).
• Toilet facilities: properly constructed, supplied, & cleaned
  Toilet room door is not self-closing.
• Physical facilities: installed, maintained, & clean
  Refrigerator gaskets are damaged, refrigerator reach-in door missing interior panel to cover insulation/foam. Screen door leading to outside is damaged and has holes at the bottom.

Oct 22, 2012 (Follow-up)

• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Oct 05, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  OBSERVED OLD DROPPINGS IN REAR KITCHEN AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 20, 2012 (Routine)

• Proper cold holding temperatures
  Some cold food items held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Prepared food items in the open cooler display display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips found at the 3compartments sink(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Accumulation of grease on parts of the grill’s ventilation hood and walls(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)