- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish in reach in freezer.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet
- Basic - Equipment in poor repair. Reach in cooler: interior door panel missing
- Basic - Hole in ceiling. Above ice machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Sushi line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi line: Cookline cold holding drawers.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Used to line veg storage bins in walk in cooler
- Basic - Single-service items stored on floor. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water.
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **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 and the time removed from temperature control cannot be determined. Garlic butter - held less than 4 hours **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Cookline prep table (no cleaning in progress) **Corrected On-Site**
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Two batches made 9/23 - pH not tested. Tested in presence of inspector and rice at pH 4.1 **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Invoices provided for sushi fish: supplied only by two suppliers: some sushi fish verified as being received frozen and both suppliers indicate freezing fish at -4° for 7 days, however, invoices for each type of sushi fish used, are not kept on-site for 90 days.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tempura batter 59° at start of inspection and 64° at end of inspection. Cut lettuce in walk in cooler 57° at start of inspection and 57° at end of inspection.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen handsink used for dumping ice. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom for employees. Water at 92°F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - garlic butter (contains whipped butter)
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09/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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4/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station., paper towels were stored on wet floor, by ladies bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair, walk in cooler had ambient temp of 46°f. Reach in cooler in front of small burners had amnbient temp of 46°f **Warning**
- Basic - Food stored on floor, buckets of sauce on floor , dry storage area. **Warning**
- Basic - Raw animal food stored above unwashed produce, raw eggs were stored over unwashed potatoes and sweet potatoes. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit., garlic butters were51°f(2), 53°f, butter were 46°f, 53°f, 56°f, in carts in kitchen area. This carts are used in the Habachi area. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit, rice inside rice cooker was 116°f. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food, after coming from outside the restaurant. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, garlic butter 46°f,lettuce 44°f, inside walk in cooler. Tofu was 51°f, product was discarded by manager. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after cleaning wiping cloth then proceeded to clean prep table. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, washing wiping cloths, by cooks line. **Warning**
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4/15/2014 | Routine - Food | Warning Issued |
- Basic - Dishmachine has no data plate/operating specifications. Bar - dish machine
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food- sushi bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink- sushi bar. **Corrected On-Site**
- Intermediate - pH meter used to test sushi rice not calibrated according to manufacturer's instructions- read 6.5 in 7.1 ph solution. All sushi rice on site cooked 4 hours prior; operator voluntarily discarded. Future batches must be time-marked upon removal from rice cooker, and any product left after four hours must be discarded until ph meter is calibrated.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean spoons in sushi bar not stored inverted or in a protected manner. Corrected On Site.
- Critical - Fruits/vegetables not washed prior to preparation- romain lettuce. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit- sushi display. Repeat Violation.
- Critical - Observed employee applied new gloves without washing hands. Corrected On Site.
- Observed floor in bar area covered with standing water.
- Critical - Observed raw animal food stored over ready-to-eat food- raw shrimp over butter and cream cheese. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- rice at 119f; operator voluntarily discarded.
- Critical - Working containers of food removed from original container not identified by common name- sea salt. Corrected On Site. Repeat Violation.
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.in RIC on prep cooler Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.sushi bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./stored on crash cart next to food. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface for sushi rice.
- Critical - Observed heavy soil buildup inside ice bin.salad station Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.lemon wash for grill tops Corrected On Site.
- Critical - vegetables not washed prior to preparation.lettuce and carrots. Corrected On Site.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic butter cold holding 3 hours at sushi grill line. Corrected On Site.Manager discarded and now cold holding butter in ice bath.
- Critical - Observed sanitizer bucket stored in food preparation area. Corrected On Site.
- Critical - Observed soil buildup inside ice cream dipper well. Corrected On Site.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Observed leaking pipe at plumbing fixture. Coming from mop sink under hot water handle.
- Critical - Observed raw beef stored over ready-to-eat food. At kitchen reach in cooler. Corrected On Site. Operator removed raw beef and stored with other raw beef.
- Critical - Observed raw seafood stored over ready to eat krab meat. In sushi cooler. Corrected On Site. Operator removed raw seafood and stored under krab meat.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. In walk-in cooler Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table. On preparation table located in Sushi bar. Corrected On Site.
- Pots not stored inverted or in a protected manner. In dry storage room. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. At handwash sink located by dry storage room.
- Critical. Vacuum breaker mising at hose bibb. At mop sink Y hose connection. Hose connection side.
- Critical. Observed handwash sink used for purposes other than handwashing. Soap container in sink. At Sushi handwash sink. Corrected On Site. Repeat Violation.
- Critical. Identity of food or food product misrepresented. Menu says crab for multiple food items and facility is using Aquamar Shredded imitation crabmeat.
- Critical. Identity of food or food product misrepresented. Menu Says Crab stick and facility is using imitation Osaki Brand Fish stick.
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11/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. bulk items. dry storage. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic butter
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef and chicken stock, 46 hours. Corrected On Site. will use today.
- Critical. Observed raw animal food stored over ready-to-eat food. raw lobster over butter. walk in. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spatula by soda system. dipper well Corrected On Site.
- Critical. Observed employee wearing wet clothes .
- Critical. Observed lightly encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing. dishes in sushi sink.
- Observed open dumpster lid.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. The sushi daily log is kept at sushi bar, but lacks data such as discard times.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Corrected On Site, faxed from JFC.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo mats used for rolling sushi.
- Observed build-up of food debris, on nonfood-contact surface. Dustpans left overnight with food debris.
- Critical. Vacuum breaker missing at hose bibb; needs to be moved at mop sink to after Y connection on green hose side.
- Critical. Observed handwash sink used for purposes other than handwashing. Sushi bar handwash sink blocked by tray.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees; at sushi bar handwash sink by double doors. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions; sushi bar handwash sink closest to double door.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical. Observed flammable material stored around water heater. Cardboard and wood. For reporting purposes only. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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