- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.phone on prep table on the cookline.
- Basic - Food stored in holding unit not covered pasta and stuffed cabbage in walkin cooler not covered. **Corrected On-Site**
- Basic - Food stored on floor in the walk-in freezer, beef and chicken
- Basic - No handwashing sign provided at a hand sink used by food employees. On the hand wash sink by the Dish machine.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Water leaking from faucet/faucet handle on the 3 compartment sink.
- High Priority - Live, small flying insects in back food preparation area and dish washing area approximately 4 to 6 flies.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over uncovered ready to eat pasta and stuffed cabbage in the walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer, chicken over beef and other items.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the hand sink by the 3 compartment sink.
- Intermediate - No soap provided at handwash sink.back sink by the dishwasher.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small 4 to 6 flying insects in food storage area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over beef
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over beef
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Stern ok ver clean dishes.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef in the walk-in cooler. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.keys and phones at front prep table and back prep table. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food In the walk-in cooler. **Corrected On-Site**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Salt, sugar , flour. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw beef and raw eggs over ready to eat foods . **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. chicken 50°was corrected by removing plastic and let cool. **Corrected On-Site**
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Takeout container lids. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Flour container.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions on floor at walkin cooler, salmon on floor at walkin freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Rear prep area near managers office.
- Basic - Soiled reach-in cooler gaskets. At cookline cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over bread at walkin freezer.
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Soil residue in food storage containers. Flour containers at cookline.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2013 | Complaint Full | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. At Hand sink near mop sink
- Critical - Hot water not provided/shut off at employee hand wash sink. At restrooms used by employees. **Warning**
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife sharpener stored in gap between equipment. **Corrected On-Site**
- Critical - License expired within 30 days after expiration date. **Warning**
- Lights missing the proper shield, sleeve coatings or covers. Prep area nearest to mop sink.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand sink near mop sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelving on gray rack between cook line coolers soiled.
- Critical - Observed food stored on floor. At walkin cooler and walkin freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board at cook line soiled.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to store utensils at cook line.
- Observed ice scoop with handle in contact with ice. **Corrected On-Site**
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table nearest to mop sink area.
- Observed single-service articles improperly stored. Takeout containers not properly inverted in dry storage area.
- Critical - Observed toxic item stored by utensils. Windex by plastic takeout containers.
- Observed utensils in poor condition. Ice bucket broken. Discarded by operator. **Corrected On-Site**
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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12/7/2012 | Complaint Full | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Faucet/handle missing at plumbing fixture. dishwashing area .
- Critical - Hand wash sink lacking proper hand drying provisions. dishwashing area .
- Critical - Hot water not provided/shut off at employee hand wash sink. water at 84 degrees in men's restroom.
- Critical - Hot water not provided/shut off at employee sink. 3 compartment sink at sushi bar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. dishwashing area .
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets and doors soiled at cookline coolers and at sushi cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving unit soiled at cookline between flip top coolers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. utensil storage containers soiled in dishwashing area and cookline area.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside handwash sink at cookline .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed clean utensils/equipment stored in dirty containers at cookline and in dishwashing area .
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. broken panko storage container . Corrected On Site.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed food stored on floor. containers with beef and soup at walk in cooler .
- Critical - Observed food stored on floor. rice in sushi bar.
- Critical - Observed food with mold-like growth. soup at walk in cooler . Corrected On Site. voluntarily discarded.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards soiled at cookline cooler and at sushi bar.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils and wok at cookline, used to rinse utensils .
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline flip top cooler.
- Observed nonfood-contact equipment in poor repair, broken door on sushi case.
- Observed nonfood-contact equipment in poor repair, rusted bottom shelvings on prep table at cookline , table under grill and prep table in butcher's area.
- Observed old debris stuck to clean dishware/utensils. dishwashing area .
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil at 62 degrees at cookline under no temperature control . Corrected On Site. placed in cooler .MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. krab at 45 degrees . Corrected On Site. added ice. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Observed single-service articles improperly stored. takeout containers not properly inverted at sushi bar . Corrected On Site.
- Critical - Observed soil residue in storage containers. salt,sugar,panko,flour and rice containers.
- Critical - Observed toxic item stored by utensils. cleaning solution bottle stored next to takeout containes by cookline . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. fish at walkin freezer . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. pepper container at cookline .
- Observed wall soiled with accumulated food debris. walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 74 degrees . Corrected On Site. application for time as a public health control completed. Rice time marked . MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Working containers of food removed from original container not identified by common name. salt,sugar, flour, panko.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.SOUP SPOO NS
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed toxic item stored in food preparation area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food stored on floor.WALKIN FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing.2 straINERS in diSHMACHINE haNDWASH sink
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.FRONT SUSHI COUNTER
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE END OF COOKSLINE
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 08A-28-1 Observed food stored on floor.WALKIN FREEZER FLOOR
- Violation: 13-03-1 Observed employee with no hair restraint.FRONT COUNTER SUSHI CHEF AND COOKS AT COOKSLINE
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.COOKSLINE LARGE TRASH CAN AND THREE METAL CONTAINERS IN HANDWASH
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.TRASH CAN BLOCKS MEAT ROOM
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.PLASTIC CONTAINERS IN HANDWASH
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.DISHMACHINE AREA
- Violation: 42-03-1 Wet mop not hung to dry.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately securedBUTCHERY
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7/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately securedBUTCHERY
- Critical - Hand wash sink lacking proper hand drying provisions.DISHMACHINE AREA
- Critical - Handwash sink not accessible for employee use at all times.COOKSLINE LARGE TRASH CAN
- Critical - Handwash sink not accessible for employee use at all times.TRASH CAN BLOCKS MEAT ROOM
- Critical - Handwashing cleanser lacking at handwashing lavatory.DISHMACHINE AREA
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.NO RECORD OF FLASH FREEZING ON PURVEYOR INVOICE HIMACHI
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed employee with no hair restraint.COOKS
- Critical - Observed food stored on floor.WALKIN FREEZER FLOOR
- Critical - Observed handwash sink used for purposes other than handwashing.PLASTIC CONTAINERS IN HANDWASH
- 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.WHITE SUBSTANCE
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW CHICKEN STORED OVER BEEF WALKIN
- Critical - Observed live flies in kitchen.MEAT ROOM
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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3/23/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.WHITE LIQUID WATER COOKSLINE
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.CONTAINERS IN DISHMACHINE HANDWASH SINK
- Critical. Violation: 53B-08-1 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. only two
- Critical. Violation: 53B-08-1 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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11/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.SPRAY BOTTLE WATER COOKSLINE WHITE SUBSTANCE STORAGE Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SUSHI CASE#1 CASE #2 This violation must be corrected by : 11/19/10. LESS THAN 4 HOURS IN UNITS 11:45am REMOVED TO ANOTHER UNIT
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.SUSHI CASES
- Critical. Thermometers not calibrated according to manufacturer's specifications.SUSHI CASE THERMOMETER
- Critical. No thermometer provided to measure temperature of food product FORCOLD HOLD HOT HOLD FOODS
- Critical. Observed food stored on floor.WALKIN
- Critical. Observed food stored on floor.ONIONS KITCHEN FLOOR
- 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.SUGAR
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.COOKSLINE
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.COOKSLINE
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.SERVICE ENDS UP FRONT COUNTER
- Critical. Handwash sink not accessible for employee use at all times.PLASTIC CONTAINERS IN HANDWASH DISHMACHINE AREA Repeat Violation.
- Wet mop not hung to dry.
- 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 Repeat Violation.
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11/18/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.WHITE LIQUID WATER COOKSLINE
- 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.
- Observed employee with no hair restraint.COOKS AT COOKSLINE Repeat Violation.
- Observed residue build-up on nonfood-contact surface.LEXANS FROM STICKERS
- Critical. Handwash sink not accessible for employee use at all times.LARGE TRASH CAN IN FRONT
- Critical. Observed handwash sink used for purposes other than handwashing.CONTAINERS IN DISHMACHINE HANDWASH SINK
- Critical. Hand wash sink lacking proper hand drying provisions.COOKSLINE Repeat Violation. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.DISHMACHINE HANDWASH
- Critical. Hand wash sink lacking proper hand drying provisions.SUSHI COUNTER HANDWASH SINK Repeat Violation. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.SPRAY BOTTLE CLEANER
- 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. only two
- 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
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4/8/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.COOKSLINE REACHIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area.KITCHEN
- Critical. Observed employee eating in a food preparation or other restricted area.SUSHI CHEF SUSHI PREP AREA
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARDS
- Observed residue build-up on nonfood-contact surface. STOVE TOP
- Critical. Hand wash sink lacking proper hand drying provisions.DISHMACHINE HANDWASH SINK
- Critical. Handwashing cleanser broken at handwashing lavatory. SUSHI COUNTER
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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