- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf below prep table on cook line. **Corrected On-Site**
- Basic - Food stored on floor. Bucket of rice in dry storage. **Corrected On-Site**
- 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. Observed bowl in rice bin with no handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. On cookline. **Corrected On-Site**
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Nori warp at sushi counter. Operator placed a barrier of protection from customers. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed fish in all 3 sushi reach in cooler at sushi bar not labeled.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken above cut carrots and kale. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Green chemical bottle next to bowls on shelf below prep table.
- High Priority - Vacuum breaker missing at hose bibb. At hand washing sink. Corrective action taken: suggested operator use dump sink to connect hose for spray.
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top of hand sink by sushi station.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soap in handsink in kitchen. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Hose spray connected to hand sink. Suggested operator use dump sink.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salmon in sushi reach in cooler. Operator stated sushi is delivered 3 times a week, received, frozen, thawed, and used the day after its thawed in walk in cooler.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Cabbage in make reach in cooler. 67f at 1:45pm and 60f at 2:30 pm. Corrective action taken: operator moved to reach in cooler in shallow pan.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook on line
- Basic - Floor soiled/has accumulation of debris. In kitchen
- Basic - Food stored in dry storage area not covered. Flour and sugar bins not closed
- Basic - Food stored on floor. Oil,onions on floor **Corrected On-Site**
- 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. Sugar scoop in container not elevated **Corrected On-Site**
- High Priority - Dented cans present. See stop sale. Dark soy dented on rim
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted beef and shrimp over prepped vegetables
- 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. Cream open , not dated
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Throughout kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Waitress areas. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Mop sink missing hot water handle
- 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. Throughout kitchen
- Basic - Interior of microwave soiled with encrusted food debris. Microwave across from cook line
- Basic - Soiled reach-in cooler gaskets. Reach In Cooler by grill
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over Ready to eat chicken in Reach In Cooler by grill
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Splitter on faucet of Handwash sink by Three Compartment Sink
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Handwash sink across from Three Compartment Sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on chemical cart
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small bottom cooler on the ground in the sushi prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter was hot holding at 115?f product was not in the process of hot holding or preparation.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked rice in walk in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Observed sanitizer buckets stored on top of sushi prep tables. **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- CUTTING BOARDSTORD ON FLOOR stored.
- Equipment or utensils not designed or constructed in a durable manner. (BOWL IN RICE BIN)
- Equipment or utensils not designed or constructed in a durable manner. PAPER TOWELS PLACED OVER NOODLE IN COOKLINE RIC
- Lights missing the proper shield, sleeve coatings or covers. BEHIND SUSHI BAR
- Critical - No conspicuously located thermometer in holding unit. COOKLINE RIC
- Critical - No conspicuously located thermometer in holding unit. RIC FRONT LINE AREA
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOODEN LEGS IN DISH AREA.
- Critical - Observed LIGHTER FLUID item stored by food.
- Critical - Observed SEAWEED stored on floor.
- Critical - Observed SOY SAUCE stored on floor.
- Critical - Observed an employee beverage container stored next to clean wiping cloths, on rack in sushi bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dirt on WOODEN LEGS IN DISH AREA.
- Critical - Observed buildup of soiled material on racks in the WALK IN cooler.
- Observed ceiling VENT COVER soiled with accumulated dust.
- Observed employee with ineffective hair restraint.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets with slimy/mold-like build-up. cookline RIC
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed old labels stuck to food containers after cleaning. IN WIC
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN COOLER (MESO)
- Critical - Observed unlabeled spray bottle. BY HANDSINK NEAR 3-COMPARTMENT SINK AREA.
- Critical - Working containers of food removed from original container not identified by common name. SALT , KOSHER SALT
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Light covers broken with pieces missing - walk in cooler.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 87 seats - approximately 100 counted.
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6/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi countertop cooler at 53F, sushi prodducts 46-48F - stored 3 hours. Transferred to walk in cooler. If cooler is not maintaining product at 41F or below, recommend storage on ice, storage in alternative cooler or use 4 hour time as a control [discard product after 4 hours]. No alternative sushi countertop cooler to use. Cooler reliec upon during busy lunch periods. This violation must be corrected by : 6-20-12.
- Equipment and utensils not properly air-dried. Clean food containers stacked while wet. Repeat Violation.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 87 seats - approximately 100 counted.
- Lights missing the proper shield, sleeve coatings or covers. Light covers broken with pieces missing - walk in cooler.
- Critical - No conspicuously located thermometer in holding unit. Sushi bar - sushi cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 80F at cookline - recommend using time as PHC - stored 2.5 hours. Cooked chicken 54F in ric - made day before [cook had container out during lunch - less than 4 hours]. Tempura batter 70F at cookline - recommend using time as PHC. Cream cheese 55F on sushi bar counter. This violation must be corrected by : 6-21-12.
- Critical - Raw animal food not properly separated from ready-to-eat food. Shell eggs stored inside container of washed and cut green peppers - make table. Eggs removed from container.
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Repeat Violation.
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6/20/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - clean dishes not stored inverted/protected from overhead contamination - kitchen; clean plastic containers not stored inverted at sushi bar area.
- Equipment and utensils not properly air-dried - dishwash area.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container - containers in dry goods storage area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - residue build up observed on shelving for storage of clean dishes.
- Critical - Observed food stored on floor - box of oil - cookline. Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage - single use containers being reused - dishwash area.
- Observed nonfood-grade covers - paper towel stored on top of food product - cookline prep table. Corrected On Site. Repeat Violation.
- Observed nonfood-grade covers used over food - wet cloth used to cover rice - sushi bar area.
- Observed personal care item stored with food - jacket on food storage shelves - dry goods storage area.
- Critical - Observed unlabeled bottle of chemical - soap as informed by manager.
- Wet wiping cloth not stored in sanitizing solution between uses - cooking
- Critical - Working containers of food removed from original container not identified by common name - containers at cookline.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit: shell eggs [walk in cooler], cream cheese [cold hold prep table], imitation crab [cold hold prep table]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/25/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Bag onion Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. sushi bar Corrected On Site.
- Critical - Observed paper towel used as a food-contact surface.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter cold holding at 74 degrees
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands. employee washed hands without soap at the hand sink with the bowl in the sushi area. 3.2.11 sushi bar employee unable to demonstrate proper hand washing
- Critical - Violation: 12A-31-1 Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Sushi bar employees failed to use sanitizer solution, even though it is available . 3.2.11 repeated
- Critical - Violation: 12A-33-1 Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. 3.2.11 not reviewed
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. large grey, grey tubs, brown and black containers are being used to store unpackaged foods throughout the establishment
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3/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued due to adulteration of food product. sauce held adjacent to a hand sink contaminated by splash from soapy hands, discarded Corrected On Site.
- Critical. Stop Sale issued due to adulteration of food product. half orange held with raw eggs, the placed on cut mushrooms, both orange and mushrooms discarded Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked poultry in the walk in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles in grey tub in the walk in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried vegetable 58 in pan bottom shelf of table in kitchen.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fish cooked 85 on wire rack in the sushi bar area
- Critical. Observed potentially hazardous food thawed at room temperature. Fish roe left on the counter in the sushi bar area
- Critical. Observed food stored in a prohibited area. multiple food containers by the first hand sink at the sushi bar Corrected On Site.
- Critical. Observed food stored in a prohibited area. Personal foods being stored with/in the consumers food rice/orange etc
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs raw and 1/2 orange in same bowl.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw non commercially packaged shrimp in the walk in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over salad bowls in the walk in cooler
- Critical. Observed cloth used as a food-contact surface. white towels used to absorb moisture from vegetables. cilantro in the reach in cooler at the sushi bar
- Critical. Observed cloth used as a food-contact surface. multitude of disposable towels used extensively in many containers, fish, vegetables, cooked rice, cooked vegetables, etc.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee picked up a cracked egg off the floor and the continued to work on the cookline.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. oil bucket, container by where the cracked rice bowl was located
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces in buckets in the walk in cooler
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Steel used to sharpen knives stored between the prep table and the reach in cooler in the kitchen
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee who had picked up the broken eggs then attempted to wash his gloved hands at the hand sink
- Critical. Observed employee improperly washing hands. employee washed hands without soap at the hand sink with the bowl in the sushi area
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Sushi bar employees failed to use sanitizer solution, even though it is available .
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. large wood sushi bowl, in addition it was cracked and a black mold like growth was observed in the cracks
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food. metal band, discarded Corrected On Site.
- Observed nonfood-grade containers used for food storage. large grey, grey tubs, brown & black containers are being used to store unpackaged foods throughout the establishment
- Nonfood-contact equipment not designed and constructed in a durable manner. Splash guard at sink at sushi bar, splash guard at hand sink in kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. multiple towels located throughout the prep tables and areas at the establishment
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. face to small counter top reach in cooler at the sushi bar is soiled
- Critical. Observed interior of microwave soiled. bottom shelf in kitchen
- Critical. Observed buildup of slime on soda dispensing nozzles. heads in kitchen are soiled Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. soiled knives stored under the small counter top reach in cooler at the sushi bar
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Portable scale Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. The first hand sink at the sushi bar was being used to store a bowl. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. first hand sink at the sushi bar Corrected On Site.
- Observed attached equipment soiled with accumulated dust. emergency light over the food in the sushi bar is soiled
- Critical. Observed toxic item stored in food preparation area. chemicals stored with plattes and other equipment at the sushi bar
- Critical. Observed unlabeled spray bottle. simple green in kitchen
- Observed unnecessary items on the premise. Old plates on a shelf in the sushi bar area
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No professional hygiene and/or foodborne illness training provided.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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12/27/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. no records show surf clam or hokkigai has undergone parasite destruction.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice, fried chicken, garlic and oil, seafood sal.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles sushi line, cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cooler. Repeat Violation.
- Critical. Observed food stored on floor. walkin cooler raw chicken.
- Critical. Observed uncovered food in holding unit/dry storage area. bulk containers lids not on containers. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes on cookline.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. date for AOP 11/08.
- Observed employee with no hair restraint. servers making salad, scooping rice, miso soup.
- Critical. Observed unlabeled squeeze bottle. soap dispenser in bottle that looks like fgoodservice squeeze bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. items under heat lamp at cookline/expediter line. Repeat Violation.
- Critical. Violation: 08A-15-1 Food not stored in a dry location that is not exposed to splash. spice cart next to handsink cookline.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. bamboo rollers. Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. sushi bar and cookline.
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in sushi cooler next to hot hold back wall.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cooler on ice and in top make table portions. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items under heat lamp at cookline/expediter line. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.sushi reach in cooler by hot hold back wall.
- Critical. Food not stored in a dry location that is not exposed to splash. spice cart next to handsink cookline.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cooked chicken reach in cooler,raw chicken being prepared over bags of flour wetand drippy. Repeat Violation.
- Critical. Observed food stored on floor. food on carts not 6 inches above the floor. walkin freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. krab sticks, cream cheese, bag of brown flour mix.
- 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. bowl in raw chicken container.
- Food-contact surface not smooth and easily cleanable. bamboo rollers. Repeat Violation.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer for wiping buckets. chloine strip used for quat solution.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar and cookline.
- Observed wall soiled with accumulated black debris in dishwashing area.
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3/30/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rolls with rice and shrimp, cream cheese at sushi bar, garlic,herb and oil and tempura mixtures at cookline. All items out of temp control. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. eel, cooked shrimp. All out of temp control. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. cooling cooked chicken with tight plastic cover. cookline.
- Critical. No conspicuously located thermometer in holding unit. sushi coolers. Repeat Violation.
- Critical. Food not stored in a protected location that is not exposed to customer contamination. Seaweed wrappers stored on top of sushi Bar counter in front of bar customers.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over cooked rice walkin cooler. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. in cooked rice in container in walkin.
- 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.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. monitor did not notice employee did not apply sanitizer sfter hand washing.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After wiping hands on wiping cloth towels. Sushi bar.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Current plan not approved by DBPR. Repeat Violation. Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink at sushi bar next to container of wasabi.
- Observed employee with no hair restraint. all sushi chefs.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. bamboo sushi rollers cannot have direct contact on food.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat sanitizer no test strips.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting boards, prep tables sushi bar.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. wiping bucket sushi bar.
- Critical. Handwash sink not accessible for employee use at all times. sushi hand sink blocked by bucket of water.
- Critical. No handwashing sign provided at a handsink used by food employees. first handsink at sushi bar
- Critical. Handwashing cleanser and sanitizer lacking at handwashing lavatory. far side sushi bar. Repeat Violation.
- 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. Sushi chefs other than head chef have not been trained in food handling or AOP plan.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/26/2009 | Routine - Food | Warning Issued |
| No report available. | 10/29/2008 | Routine - Food | Administrative complaint recommended |
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