- Basic - Bowl or other container with no handle used to dispense food. Plastic deli container inside bulk rice bin
- Basic - Ceiling tile in disrepair. Due to leak , above walk in cooler
- Basic - Employee personal items stored in or above a food preparation area. Helmet on shelf above food items, dry storage aa
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lime scale build-up inside ice machine.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken above sprouts, cook line **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef above raw fish **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Pack of cigarettes, cook line **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. Chairs, curtain , blocking exit near bathrooms
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 2 Dead roaches on premises. Dishwashing area, ABC pest control service every 2 weeks
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Assorted insects , back wall of sushi bar
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water measured at 85° **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Microwave oven door
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 82°, remainder of batch discarded, time as control implemented. Establishment closes daily from 2:30-5:00PM **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Dishwashing area
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven , sushi bar area
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon in handwash sink , kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from multiple locations
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice covered while cooling , walk in cooler, uncovered **Corrected On-Site**
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bilk rice bin and bulk sugar bin
- Basic - Build-up of grease on nonfood-contact surface. Side of fryers
- Basic - Case/container/bag of food stored on floor in walk-in /freezer. Bus tub of chicken under rack **Corrected On-Site**
- Basic - Equipment in poor repair. Door of Microwave oven
- Basic - Grease accumulated under cooking equipment. Under fryers
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Frozen foods in chest freezer
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs above unpeeled onions , walk in cooler
- Basic - Soil residue build-up on nonfood-contact surface. Back of house restroom door and handle
- Exit door blocked by table/chairs. For reporting purposes only.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler
- Basic - Cloth used as a food-contact surface. On several food items
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. At sushi bar area
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 50ppm
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at three hand sinks
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.missing at employee hand sink in kitchen area Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- Lights missing the proper shield, sleeve coatings or covers. in walk cooler
- No copy of latest inspection report.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. news paper used as shelf covering on cooks line
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.missing on person doing food prep
- Critical - Observed handwash sink used for purposes other than handwashing. storage of smallwares
- 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. in rice food bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 82 degree water
- Critical - Observed interior of microwave soiled.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.sushi fish
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup hot holding 122 degrees note item reheated Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. smalk reach in cooler in sushi bar area
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. newspaper used as shelf covering on cooks line
- Critical - Observed cloth gloves contacting ready-to-eat food. on broccoli in walj in cooler
- Observed flour scoop with handle in contact with flour.
- 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. in flour bin
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. whio in water on cooks line 81 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp in small reach in cooler in sushi bar area 48 degrees note item placed in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter on cooks line 48 degrees note per manager item to be added on time control form Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. condiment containers in sushi bar area not labeled of content
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed no probe like thermometer available.
- Critical - Observed no proof of employee training. Note new owner all employyees hired less than 60 days.
- Observed old food build-up on door handle of reach-cooler in sushi bar.
- Critical - Observed raw shell eggs stored over ready to eat foods in deli style cooler on cooks line.
- Observed scoops stored in 89'degree water on cooks line.
- Critical - Observed seafood being defrosted in standing water. COS
- Critical - Observed sushi rice being held under time as a public health control with out time marking.
- Observed tongs hanging over doors on cooks line.
- Observed top shelf over cooks line with dust/grease build up.
- Observed towel cloth covering sushi rice.
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11/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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