- Basic - Food stored on floor. Cases of oil
- Basic - Soiled reach-in cooler gaskets. At cook line, sushi area
- 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. Corn starch **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At wait service station
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. At hand sinks
- Basic - Food stored on floor. Buckets of food
- Basic - Food-contact surface not smooth and easily cleanable. Sushi rice net
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Container of medicine improperly stored. With dry foods storage
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Advised to use time instead of temperature
- High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked chicken with raw fish in igloo container
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At Sushi bar **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Missing in reach in cookers
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Critical - Observed cloth gloves contacting ready-to-eat food. Used to cover Sushi rice Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wait staff makes salad has a bracelet on Repeat Violation.
- Critical - Observed food stored on floor. Bag of carrots, container of flour
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over red pepper, raw chickens over seafood in walk in cooler
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At Sushi bar Corrected On Site.
- Critical - Observed toxic item stored by food.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All Sushi containers
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. In dry storage
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sushi fish containers
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch temp at 58 degree, operator stated less than 4 hours. Advised
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Missing in Sushi display cabinets
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over beef, in walk in cooler and freezer
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In flour
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands first
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Sushi rice wood bowl
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm at wait station
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. All seasonings containers
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Under all rubber mat at wait station, sushi area
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. At reach in coolers of Sushi area
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Knives at cookline Repeat Violation.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Hand sink got a lid in sink Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. X2 at sushi bar
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. X2 at sushi bar
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. X2 at sushi bar
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 300ppm
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1/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm [See special note on comment sectiion]
- Food-contact surface not smooth and easily cleanable. Sushi rice wood bowl
- Critical - Hand wash sink lacking proper hand drying provisions. X2 at sushi bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. X2 at sushi bar
- Critical - No conspicuously located thermometer in holding unit. Missing in Sushi display cabinets
- Critical - No handwashing sign provided at a handsink used by food employees. X2 at sushi bar
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Wait staff cutting oniin
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline
- Critical - Observed dented/rusted cans. Advised
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands first
- Observed employee with ineffective hair restraint. Wsit staff-who prepare foods
- Observed employee with no hair restraint. Sushi chef
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi chef, wait staff cutting onion
- Critical - Observed food stored on floor. In walk in freezer
- Observed gaskets with slimy/mold-like build-up. At reach in coolers of Sushi area
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink got a lid in sink Repeat Violation.
- 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. In flour
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over beef, in walk in cooler and freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch temp at 58 degree, operator stated less than 4 hours. Advised
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Sushi rice
- Observed residue build-up on nonfood-contact surface. Under all rubber mat at wait station, sushi area
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 300ppm
- Critical - Observed soil residue in storage containers. All seasonings containers
- Observed utensils stored in crevices between equipment. Knives at cookline Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All Sushi containers
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm at wait station
- Critical - Working containers of food removed from original container not identified by common name. In dry storage
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish containers
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11/7/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. cookline cooler
- Observed gaskets with slimy/mold-like build-up. sushi cooler
- Critical - Observed handwash sink used for purposes other than handwashing. storing a basket Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed reach-in cooler gasket torn/in disrepair. cooler across from fryers
- Observed utensils stored in crevices between equipment. knives Corrected On Site.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. rice
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Missing in sushi display cases
- Critical. Observed potentially hazardous food thawed in standing water. Squirt
- Critical. Observed food stored on floor. In walk in cooler & dry storage area Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. Cloth used to cover sushi rice 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. Corrected On Site. Gloves
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. Cookline
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up. At Sushi bar
- Critical. Observed handwash sink used for purposes other than handwashing. At sushi bar
- Carbon dioxide/helium tanks not adequately secured.
- 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 All expired
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. / sushi rice was 84 F at sushi bar
- Critical. Working containers of food removed from original container not identified by common name. [flour/sugar containers at cookline ] Repeat Violation. OBSERVED 3/30/10, 12/8/09
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw shell eggs was 70 F, at cookline Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. / sushi rice was 84 F at sushi bar Repeat Violation. OBSERVED 3/30/10, 12/8/09
- Critical. Observed food stored on floor. [container of food on floor in walk-in freezer ] Repeat Violation. OBSERVED 3/30/10, 12/8/09
- Critical. Observed food stored on floor. [bags of carrots on floor in walk-in cooler]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice spatula by rice cooker Repeat Violation. OBSERVED 3/30/10, 12/8/09
- Observed ice scoop with handle in contact with ice. / in ice machine Corrected On Site. OBSERVED 3/30/10, 12/8/09
- Critical. Observed an open beverage container on a food preparation table / at cookline Corrected On Site.
- Observed nonfood-grade shopping bags used for food storage. Repeat Violation. OBSERVED 3/30/10, 12/8/09
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. / salmon
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [noodles, in WIC]
- Critical. Working containers of food removed from original container not identified by common name. / flour box / Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / garlic in oil at 70 F, stored at room temperature, less than 4 hours Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. / sushi rice at 90 F, at sushi bar / less than 4 hours / Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food. / in RIC Corrected On Site.
- 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. [soup cup inside rice container] Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [ rice spatula ]
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed bamboo sushi rice cooling bowl grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. [bamboo sushi wrapping mat in use]
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed bamboo sushi rice cooling bowl encrusted with residue /stain/ soil deposits.
- Critical. Hand wash sink lacking proper hand drying provisions. / at sushi bar
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. / observed a gap at bottom of kitchen rear door]
- Critical. Identity of food or food product misrepresented. [Sushi Menu advertises Escolar as white tuna.]
- Critical. Sushi chef on duty has 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
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12/8/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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