- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In handles of white bulk containers of Panko, rice and flour on kitchen. Also build up of dust on fan cover of ice machine by pizza make table and walk in cooler fan covers. Manager had employee clean. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cook ware over triple sink. Employee inverted items. **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. Employee drinking from bottled water at sushi station. Also employee drink on food prep table at sushi station.
- Basic - Equipment in poor repair. White freezer chest in kitchen insulation exposed and door off hinges. Also lid covering cut melon in upright two door reach in cooler, cook line was cracked.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In container of rice in reach in cooler drawers, make table unit on cook line. Also in white bulk container if Panko bread crumbs in kitchen. Manager removed **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Sushi station.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand wash sink at salad station.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 65lbs of rice made last night in walk in cooler. Rice was 50-56°F. Rice was voluntarily discarded by manager.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. 65lbs of rice made last night in walk in cooler. Rice was 50-56°F. Rice was voluntarily discarded by manager.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Splitter attached to sink at salad station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese at pizza station 53°. Employee voluntarily discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Raw egg wash over cut melon in upright two door reach in cooler, cook line. Raw bacon stored over hot dogs in walk in cooler. Opened container of raw steak over French fries in upright two door reach in freezer, cook line. Raw shrimp behind rice in drawer of make table unit cook line. employee switched items. Manager relocated items for proper storage. **Corrected On-Site** **Repeat Violation**
- 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. Milk in upright two door reach in cooler, cook line. Employee does not know when milk was opened. Manager date marked milk. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee not properly cooling rice. 65lbs of rice made last night in walk in cooler was 50-56°F. Corrective action explained to manager proper cooling parameters procedures. Manager went over information with employee.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice. Form provided.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear substance at sushi station.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Container of rice in reach in cooler drawer, cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout.
- Basic - Working containers of food removed from original container not identified by common name. Container of margarine, cook line.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Deli meat 52-55° in reach in cooler drawer, cook line. Manager stated items were put in drawer around 9:30. Corrective action, had manager move items to walk in freezer.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Cut cabbage in front of raw shrimp in reach in cooler draw/make table unit. Had manager switch items. Also raw shelled eggs over tortilla bread and shrimp in upright reach in cooler, cook line. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Upright reach in cooler, cook line. **Corrected On-Site**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Multiple in bulk container of rice and in cheese in pizza table.
- Basic - Old labels stuck to containers. Multiple. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold cuts, cooked shrimp, diced ham, cooked rice all in drawer cooler 46-51°F. Food was place in cooler at 11:00 am. Manager stated they have had some problems with the Air Conditioner which makes the cooler work harder. Corrective action taken, food was divided in smaller amounts and moved to walk in freezer and placed in ice bath. **Repeat Violation**
- 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. Sushi rice in sushi bar, sushi chef stated he brought rice out at 12:00 pm.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Pizza /coffee stand. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl with water. Sushi bar. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. Expired June2013
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. By dish area.
- Basic - Cloth used as liner under clean equipment. Multiple, throughout.
- Basic - Old labels stuck to food containers after cleaning. Multiple on shelves.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Both cooks in cook line.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not working properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer 49?. Place In thermo less than 1 hour ago, in coffee stand, corrective action taken, put in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese pizza. 128?. Corrective cation taken, put on time as public health control. Form was provided. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Kitchen **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Sushi menu.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole chicken breast cooling at room temperature on prep table. Corrective action taken moved to walk in cooler. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chair. Cook line.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice. Form provided.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Counter sushi cooler, left side. Ambient thermometer reads 50F.*DO NOT USE THIS UNIT TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL CAPABLE OF MANTAINING ITEMS AT 41F OR BELOW *
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mushroom/bacon soup placed in walk in cooler to cool at 4pm yesterday. Today 50F.
- Equipment or utensils not designed or constructed in a durable manner. bowls in salt and pepper. cookline.Corrected On Site. Discarded
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Open ice bin in bar next to hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar.
- Critical - Observed black buildup in the interior of ice machine. Both in kitchen.
- Critical - Observed food being cooled by nonapproved method. Mushroom/bacon soup tightly wrapped, also cut melon. Corrected On Site. Melons were uncovered soup was discarded.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook grabing bread for sandwich. Corrective action taken: explained to him and manager bare hand contact options. He put on gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash in cookline only bottom touching ice bath, 62-64F, corrective action taken both containers deepened in individual ice bath. Also, 4 individual container of sour cream from yesterday at 50-64F, discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rraw salmon, tuna, eel, cooked octopus in sushi bar at 48-53F. Items in cooler for less than 4 hours. Corrective action taken, uncovered and moved to freezer.
- Observed utensils stored in crevices between equipment. Nkives between make table and prep table. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatball pizza, chipotle chicken pizza 103-130 in hot box. Corrected On Site. Put this items on 4-hour time. Rise up temperature of holding unit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured, SMALL:
- Critical - Covered waste receptacle not provided in women's bathroom, NEAR DINNING ROOM
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees, FRONT LINE
- 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, MUST OBTAINED IN 60 DAYS
- Observed single-service items stored on floor, PAPER PRODUCTS
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2/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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