- Basic - Cloth used as a food-contact surface to cover sushi rice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at the wok cooking station in water with a temperature of 88° **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit in the Bain Marie cooler on the cook's line. All potentially hazardous food was moved to the walk-in cooler.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine when tested.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale. Observed a 2 liter bottle of soda stored in the ice in the ice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cornstarch in water at 88° on the cook's line.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored on top of garlic in oil 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 cooler. Chicken over beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a large bucket in the kitchen hand sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The non-working Bain Marie cooler on the cook's line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink in the kitchen. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bain Marie cooler on the cook's line.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed the use of a plastic bowl to dispense a liquid batter.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the outside of the potato starch and sushi rice containers.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In the walk-in freezer.
- Basic - Equipment in poor repair. Cooks line Bain Marie cooler is unable to maintain TCS foods at proper temperatures.Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures.
- Basic - Working containers of food removed from original container not identified by common name. MSG **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS Food in the Bain Marie cooler. Moved food to the working walk-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On a large mixing bowl stored on a shelf by the rear door. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 3 gallon white plastic container stored in the kitchen hand wash sink. **Corrected On-Site**
- 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. Cooked pork in the walk-in freezer.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on the 3 compartment sink. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out contalner in the MSG container, potato starch container. Brown sugar, soy sauce.
- Basic - Clean knives/utensils stored in crevices between equipment. Meat cleavers in the kitchen. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizer being used.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp in a sink **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken and raw beef in the kitchen .
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. None used.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage in the kitchen at 83°, placed in a working Refridgerator. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored on top of a raw rice container in the kitchen.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken at 46-61° and raw beef at 32-58 in the kitchen. Too much raw met is taken out at once to cut and thaw at the same time . Need to take out smaller amounts of meat at a time to prep.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 2 gallon bucket with water stored in the kitchen hand sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked chiken, cooked shrimp, cooked noodles in the walk-in cooler
- Intermediate - Soil residue in food storage containers. Container used for flouting food is very soiled with dried raw egg. **Corrected On-Site**
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9/13/2013 | 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 - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 48? f- cooling since previous day
- High Priority - Nonfood-grade paper used for direct contact with food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken- cooling
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler- Unable to lowered thermostat- At is lowest
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food from an unapproved source - Escalor from Korea- Stop sale issued-
- Critical - Identity of food or food product misrepresented.Red Snapper and Yellow Tail on menue no invoices provided- In walk in freezer observed Tilapia and was shown Yellow Tail in sous vide container with no ingredient of name of fish
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. No handle on scoop
- Observed nonfood-grade containers used for food storage. Grocery bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food in reach in cooler at 50-53* F- Corrective action - In iced bain mary on top of reach in cooler and other food inside reach in cooler moved into walk in cooler
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area. Listerine Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Raw chicken
- Critical - Observed unlabeled spray bottle. Clear bottle Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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8/13/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions. By cook and sushi bar line Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.By sushi bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Sushi bar employee- Corrected On Site.
- Observed food debris accumulated on walk in freezer floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 50* F in kitchen- Corrective action- Back in reach in cooler
- Critical - Observed soil residue in storage containers.Spices
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Raw chicken in walk icooler- Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls Corrected On Site.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. By cook line Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi bar
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef- Corrected On Site.
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and shrimp- at 58*F- During preparation Corrective action back into walk in cooler
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp- Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Walk in cooler-
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled ice machine gaskets.
- Critical - Observed soiled reach-in cooler gaskets. By cook line
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Sweet rice-
- Critical - Observed uncovered food in holding unit/dry storage area. Shrimp- chicken- vegetables-RTE-In walk icooler Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried shrimp - Corrective Action- In walk in cooler-Not part of cooling process
- Critical - Working containers of food removed from original container not identified by common name.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. sauces, meats walk in cooler and freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef walk in freezer
- Critical - Observed soiled reach-in cooler gaskets. beverage air coolers in kitchen and sushi area
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans water chestnuts.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked wingsband sauces RIF.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked all food in WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit noodles, chicken ,pork and beef. Management iced down food. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC cookline.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods chicken over pork WIC. Corrected On Site.
- Equipment and utensils not properly air-dried wet stacking.
- Observed ceiling in disrepair stained.
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11/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - various foods in walkin cooler. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked battered shrimp in reachin freezer.
- Critical. Working containers of food removed from original container not identified by common name - 5 gallon food storage container.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - sushi rice 80 F -frontline
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods - raw beef next to cooked shrimp in reachin freezer.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods - raw chicken over soy sauce and raw shrimp over soy sauce in walkin cooler. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw chicken over raw beef in walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food - raw chicken over onions in walkin cooler. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food - raw shrimp over cooked beef in reachin cooler.
- Critical. Observed food stored on floor of the mop sink - uncovered raw pork in bowel stored in mop sink.
- Critical. Observed uncovered food in holding unit/dry storage area - broccoli in walkin cooler, eggs rolls in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Nest stacking bowls of uncovered fried noodles with no protective barrier between them.
- Critical. Observed cloth used as a food-contact surface - cloth on rice -frontline and cutting board on cloth in kitchen.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils - noodles in kitchen. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - fried noodles.
- In-use utensil not stored with handle above the top of food container - rice in kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner - observed non handle bowl stored in closed container of rice and soy sauce - kitchen.
- Observed single-use containers (boxes and/or cans) reused for the storage of food - corn starch in oyster sauce can in kitchen. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food - reused duck sauce box for shrimp and crab ragoons in reachin cooler. Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Repeat Violation.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - greater than 200 ppm - three compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed residue build-up on nonfood-contact surface - outside of small red iglo cooler in walkin cooler.
- Observed utensils stored in crevices between equipment - meat cleaver stored in between table in kitchen. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed open dumpster lid. Repeat Violation.
- Critical. Identity of food or food product misrepresented - menu states crab meat but imitation crab meat used.
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6/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various foods in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in ice used for drinks. lemons in a container.
- Critical. Observed food stored in a prohibited area. Raw chicken ontop of garbage can Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw beef in walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs stored over produce in walkin cooler& ra beef over sauce in walkin cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken stored over produce and sauce in walkin cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.raw shrimp.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sauces, breadcrumbs.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- 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. raw rice.
- Observed in-use utensil stored in soiled standing water less than 135 degrees Fahrenheit by rice cooker. Corrected On Site. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing cans for other foods.
- Observed single-use containers (boxes,bags and/or cans) reused for the storage of food. Reusing paper rice bags for storage of cooked eggrolls in walkin cooler.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing boxes to store cooked eggrolls in walkin freezer .
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. no soap or sanitizer used to wash cutting board. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical. Hot water not provided/shut off at employee hand wash sink. Handsink in rear of kitchen
- Critical. Hot water not provided/shut off at employee hand wash sink. front of kitchen .
- Plumbing system in disrepair. Hot water faucet broken at handsink in rear of kitchen .
- Plumbing system in disrepair. Hot water faucet broken in front of kitchen .
- Critical. Handwash sink not accessible for employee use at all times blocked by boxes in front of kitchen .
- Observed open dumpster lid.
- Observed wall soiled with accumulated grease behind cooking equipment .
- Observed attached equipment soiled with accumulated grease. Hood.
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4/22/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature. Pork.
- Critical. Observed raw animal food stored over ready-to-eat food. Eggs over vegetables.
- Critical. Observed raw animal food stored over ready-to-eat food. Ground meat over noodles.
- Critical. Observed food stored on floor. Onions.
- Critical. Observed food stored on floor. Walkin cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dry ingredients bins.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin. Door.
- Observed residue build-up on nonfood-contact surface. Shelves.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. Storage
- Critical. Observed less than 1 handwash sink or number required by law for employees. Handwash sink missing. This violation must be corrected by : 9/2/09.
- Observed wall soiled with accumulated food debris. Over prep table.
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9/1/2009 | Routine - Food | Warning Issued |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
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