- Basic - No conspicuously located ambient air temperature thermometer in holding unit. One sushi cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 52° in small line reach-in cooler, overnight, discarded by mgmt.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bucket of ice for food on floor below hand wash sink. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler at sushi bar. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom used by employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 46° raw chicken 44° in reach-in cooler at lower sushi bar.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator will set up three compartment sink basin to sanitize.
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. At sushi prep area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Empty bottle was replaced at dish machine downstairs. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. California rolls at 72-74°, manager explained correct time-in-lieu-of-temperature procedures being followed but no written procedures or time labeling available upon request. Rolls were discarded according to procedures normally followed.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. California rolls.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar.
- Basic - Nonfood-grade bags used in direct contact with food. Lining bin holding peeled onions.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, chicken, beef 42-43? in 2 door reach-in cooler.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. At lower dining room door.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. no reading on thermometer in 2-dr BEVERAGE-AIR cooler, downstairs.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. beverage room.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom... employee restroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength... empty container was replaced.
- Critical - Handwash sink not accessible for employee use at all times... obstructed at upstairs beverage room.
- Critical - Observed cloth used as a food-contact surface... linen used to dry onions. Corrected On Site with foodservice towels, single-service, from sysco.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... butter, garlic butter 68-71f during lunch, in walk-in now.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times... shrimp in hand sink. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine... chlorine papers needed for dish machine at downstairs.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. No handwashing sign provided at a handsink used by food employees.
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11/18/2010 | Routine - Food | Warning Issued |
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture... faucet at sushi bar prep sink.
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5/10/2010 | Routine - Food | Call Back - Complied |
- Observed leaking pipe at plumbing fixture... faucet at sushi bar prep sink.
- Critical. Lack of toilet tissue at each toilet... men's employee restroom.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only... panel D.
- Critical. Observed expired Food Manager Certification... Myra Venega 2/05-10
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3/10/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name... conv. sugar.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... glass TRUE cooler. Non-phf's at 54f.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled... after wringing out wiping cloth from chemical sanitizer.
- 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... dish wash employee.
- Observed equipment in poor repair... sliding door tracks on glass TRUE cooler.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall in disrepair... under kitchen hand sink.
- Lights missing the proper shield, sleeve coatings or covers... kitchen entrance.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/1/2009 | Routine - Food | Warning Issued |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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