- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Cardboard used to line food-contact shelves in WIC. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under 2 door RIC IN DRY STORAGE. Under habachi cook stations. **Warning** CB Floors under 2 door RIC in dry storage and under habachi cook stations were soiled.
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall in disrepair. At rear exit area. Outside of WIC. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**CB No consumer advisory observed.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WIC. Pork, rice, chicken, shrimp. **Warning**CB RICE not date marked, breaded cooked chicken not date marked.
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**Cb slicer blade and guard soiled with old food debris.
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10/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Cardboard used to line food-contact shelves in WIC. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under 2 door RIC IN DRY STORAGE. Under habachi cook stations. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food stored on floor. Avocados in WIC. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wall in disrepair. At rear exit area. Outside of WIC. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice cooked last night at 1900 hours, placed in rice pot at room temperature. Temperatures taken T 1150, 94°F. Stop sale done. Discussed/educated on time vs temperature and proper methods to either keep cold or hot after cooking. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placing lemons in ice tea with bare hands. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WIC. Pork, rice, chicken, shrimp. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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08/04/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall in rear of kitchen. **Warning**
- Basic - Wall in disrepair at entrance to kitchen. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit (zucchini - 54). Operator instructed to move item to another unit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (batter mix - 56f). Operator instructed to ice item. **Warning**
- High Priority - Raw animal food (beef) stored over ready-to-eat food (cabbage) in walk in cooler. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit (46f). Operator instructed to ice item. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. **Warning**
- 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. Unit observed at 46f. **Warning**
- Intermediate - Refrigerator 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. Unit observed at 54f. **Warning**
- Observed electric cords used to wire equipment under hood suppression system. For reporting purposes only. **Warning**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food (avocados) stored on floor in walk in cooler.
- Basic - Food (lemons) stored in a prohibited area (drink ice).
- Basic - Ice scoop handle in contact with ice at wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (batter - 54f). **Corrected On-Site**
- High Priority - Raw animal food (beef) stored over ready-to-eat food (cabbage) in walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (cabbage) stored on floor in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food (crab - 48) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Raw animal food (beef) stored over ready-to-eat food (broccoli) in walk in cooler. **Warning**
- Intermediate - Cold holding equipment incapable of 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. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese cold held at greater than 41 degrees Fahrenheit (68f). **Corrected On-Site**
- High Priority - Crab cold held at greater than 41 degrees Fahrenheit (56f). **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food (fish) was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (beef - 45f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (crab - 79f) **Corrected On-Site**
- High Priority - Raw animal food (beef) stored over ready-to-eat food (broccoli) in walk in cooler.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food (beef - 45f) in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **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 (crab).
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (lemons) stored in drink ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (crab-58f, butter-51f, batter mix-49f). **Corrected On-Site**
- High Priority - Raw animal food (beef) stored over ready-to-eat food (brocolli) in walk in cooler.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED BARE HAND CONTACT WITH READY-TO-EAT FOOD (BROCCOLI) - COS
- Critical - OBSERVED FOOD (BATTER MIX) HELD ABOVE 41 ?F (83 ?F) - COS
- Critical - OBSERVED NO THERMOMETER IN COOK LINE UNIT
- Critical - OBSERVED RAW FOOD (BEEF) STORED OVER READY-TO-EAT FOOD (BROCCOLI) IN WALK-IN COOLER
- Critical - OBSERVED RAW FOOD (CHICKEN) STORED OVER READY-TO-EAT FOOD (SAUCE) IN WALK-IN COOLER
- Critical - OBSERVED UNCOVERED / STACKED SALADS IN COOK LINE UNIT
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food (lettuce) not stored with handle above top of food within a closed container.
- Observed clogged pipe at hand sink at cookline.
- Critical - Observed food (onions) stored on floor in walk in cooler.
- Observed in-use utensil (rice scoop) stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food (beef) stored over ready-to-eat food (sauce) in walk in cooler.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink at frontline lacking proper hand drying provisions.
- Critical - Hand wash sink in men's restroom lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink at hibatchi grill.
- In-use utensil at cookline not stored with handle above the top of potentially hazardous food (rice) and the container.
- In-use utensil at sushi bar not stored with handle above the top of potentially hazardous food (crab) and the container.
- Critical - Observed food (carrots, onions, brocolli) stored on floor in walk in cooler.
- Critical - Observed food (chicken) stored on floor in walk in freezer.
- Critical - Observed food employee touching ready-to-eat food (tempura) with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed hand wash sink at backline used for purpose (storage) other than washing hands.
- Observed ice scoop at wait station with handle in contact with ice.
- Critical - Observed obstructed exit rear of establishment. For reporting purposes only.
- Wet wiping cloth at cookline not stored in sanitizing solution between uses.
- Wet wiping cloth at sushi bar not stored in sanitizing solution between uses.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Hand wash sink at wait station lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided at employee hand wash sink at wait station.
- Critical - Hot water not provided at employee hand wash sink in rear of kitchen.
- Critical - No handwashing sign provided at handsink at cookline.
- Critical - Observed employee fail to wash hands between handling raw foods (beef) and clean equipment (plates).
- Critical - Observed food (avacados) stored on floor at cookline. Corrected On Site.
- Critical - Observed food (carrots) stored on floor in walk in cooler.
- Critical - Observed food (lemons) stored in ice used for drinks.
- Critical - Observed potentially hazardous food (batter mix) cold held at greater than 41 degrees Fahrenheit (85F). Corrected On Site.
- Critical - Observed potentially hazardous food (sauce) cold held at greater than 41 degrees Fahrenheit (44F).
- Observed utensils (knives) stored in crevices between equipment in rear of kitchen.
- Plumbing system in disrepair at hand sink at wait station.
- Plumbing system in disrepair at hand sink in rear of kitchen.
- Wet wiping cloth at cookline not stored in sanitizing solution between uses.
- Wet wiping cloth at sushi bar not stored in sanitizing solution between uses.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Exit sign in rear of dining room not properly illuminated. For reporting purposes only.
- Critical - No conspicuously located thermometer in sushi cooler.
- Critical - No handwashing sign provided at ] handsink at cookline.
- Critical - No handwashing sign provided at handsink in rear of kitchen.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface (sushi rice). Corrected On Site.
- Observed faucet at sink in rear of kitchen in disrepair.
- Critical - Observed food (carrots) stored on floor in walk in coolef. Corrected On Site.
- Critical - Observed food (fish) stored on floor in walk in freezer.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food (chicken) stored over ready-to-eat food (rice) in walk in cooler. Corrected On Site.
- Observed utensils (knives) stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit at cookline.
- Critical. Observed improper vertical separation of raw animal foods (beef over seafood).
- Critical. Observed food (potatoes) stored on floor in walk in cooler.
- Critical. Observed food (avacados) stored on floor at sushi bar.
- Critical. Observed food (rice) stored on floor in rear of kitchen.
- Critical. Observed uncovered food (salad bowls stacked) in unit at wait station.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink at cookline.
- Critical. Hand wash sink near dishmachine lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink at cookline lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing sink near dishmachine. Corrected On Site.
- Observed open dumpster lid.
- Critical. Observed buildup of lent behind dryer. For reporting purposes only.
- Critical. Exit sign in rear of dining room not properly illuminated. For reporting purposes only.
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food (avacados, ginger) stored on floor in walk in cooler.
- In-use utensil (knives at cookline stored in crevices between tables) for nonpotentially hazardous food not stored in a clean, protected location.
- Observed handwash sink in disrepair.
- Critical. Hand wash sink in rear of kitchen lacking proper hand drying provisions.
- Critical. Hand wash sink at wait station lacking proper hand drying provisions.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed toxic item (bleach) stored in food preparation area.
- Carbon dioxide/helium tank not adequately secured. Corrected On Site.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food (carrots) stored on floor in walk in cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of soil in the interior of ice machine.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Portable fire extinguisher by entrance to kitchen 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.
- Critical. Portable fire extinguisher at front desk 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.
- Critical. Observed locked exit in rear of dining room. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/14/2009 | Routine - Food | Warning Issued |
| No report available. | 3/10/2009 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 3/9/2009 | Routine - Food | Emergency order recommended |
| No report available. | 12/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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