- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty container at cook line. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at sushi bar reach in cooler.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. Employee restroom.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Chicken over lapping cut zucchini at hibachi station. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over veggies in reach in cooler at cook line. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Bibb under HWS near dish machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing out wiping clothes. **Corrected On-Site**
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3/26/2014 | Complaint Full | 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.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop. At sushi rice bowl.
- Basic - Reuse of single-use articles. Wine bottle used to store liquid margarine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee not using sanitizer at prep table, only wiping rag while working with seafood. PIC set up sanitizer bucket .
- 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. Manager had dates from yesterday , forgot today . Reviewed written plan with PIC and updated list. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked chicken at reach in cooler at grill station. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over cut cabbage. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken in large bowl in walk in cooler. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Items at sushi bar, PIC updated time charts. **Corrected On-Site**
- High Priority - Raw animal food stored behind ready-to-eat food in reach-in cooler. Eggs and beef behind mussels and veggies, cookline make table. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Fish fillets in pan on top of ice cream. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi at 56° in reach in cooler at center of prep station, less than two hours.PIC put on ice in cooler for lunch service. Corrective action taken.
- Intermediate - Employee used handwash sink as a dump sink. At sushi bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked chicken chunks at 54° in deep bowl in walk in cooler. PIC put in walk in freezer, 39° in 35 minutes. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken in bus tub at 114°, pic put in cooler,. Corrective action taken..
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. 0 ppm
- High Priority - Live flies in dining room. Discussed with PIC.
- High Priority - Nonfood-grade paper towels used for food storage y direct contact with food. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed with PIC
- Intermediate - Employee filled water pitcher/cup at handwash sink. Tempura station. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing wiping cloths at waiters station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large bus tubs of fried meats. **Corrected On-Site**
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Employee washing with no sanitizer. **Corrected On-Site**
- Food-contact surface not smooth and easily cleanable. Rice scoop, **Corrected On-Site**
- Observed dumpster overflowing garbage.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumpsink at sushi bar ** **Corrected On-Site**
- Critical - Observed live flies in kitchen. Discussed with manager
- Observed open dumpster lid. **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Calamari above noodles, walkin cooler. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Bleach **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Hot and cold Buffett , also sushi rice and sushi **Corrected On-Site**
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing handwashing sign in food preparation room or area. sushi area. Corrected On Site.
- Critical - Hand sink missing soap in food preparation room or area. front counter.
- Critical - Hand wash sink lacking proper hand drying provisions. employee bathroom . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Large Lid in sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. reachin gaskets . Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Salmon. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. salmon over octopus, walkin . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over seafood in walkin . Corrected On Site.
- Critical - Observed unlabeled spray bottle. cleanser in 1 gallon sprayer . Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. buffett items ,hot and cold. Discussed with PIC *
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm OPERATION WILL USE DIP SANITIZER UNTIL MACHINE IS ADJUSTED * REPAIR PERSON IN ROUTE
- Garbage in receptacles not protected from insects and rodents.
- Critical - Observed dead roaches on premises. 2 by water heater, pest control done monthly * last on 11/11* pest control will retreat 11/28. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on or changing gloves. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. paddle and scoop at rice pan. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken and beef at 54 degrees, at grill station. Repeat Violation.
- Critical - Observed small flying insects in waiters station area. old box of bananas, PIC threw out.
- Observed utensils in poor condition. paddle for rice broken.
- 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. chicken 106 at speedrack location in kitchen . Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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11/28/2011 | Routine - Food | Administrative complaint recommended |
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar,Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves. Repeat Violation. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. bus tub of chicken on speed rack at room temperature ,moved to walkin cooler, Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed open dumpster lid. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken and beef at grill station at 51in shallow pans,put in deeper pans, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp and mussels at 53 degrees in reachin , moved to walkin cooler, Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. seared tuna over vegies in walkin cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in bus tub on speed rack at 109, moved to walkin cooler, Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. at mop sink. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, fried foods and numerous items in walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken skewers in shallow pan on buffett , switched pan to deeper and heated up, Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. hot foods covered while cooling in walkin , PIC states not the process , Corrected On Site.
- Critical. Grill station not provided with with enough proper dispensing utensils. tongs used for chicken ,beef and seafood , added more, Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over RTE in walkin cooler, Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee slicing cooked calamari at cookline, put on gloves, Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon in seafood salad in walkin , Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves , Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar, Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponge on cookline, Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Equipment and utensils not properly air-dried. wet stacking
- Critical. Vacuum breaker mising at hose bibb. at mop sink
- Missing drain plug at dumpster.
- Observed open dumpster lid.
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON Repeat Violation. Corrected On Site.
- Critical. Establishment not maintaining shellstock tags for 90 days. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon, crab salad and garlic, moved to walkin cooler,less than 4 hours. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot foods on buffet, reheated and explained to PIC about use of deep pans. eggrolls ,chicken , shrimp, less than 4 hours.Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water. beef in 3 comp sink. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over pork, walkin freezer . Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs and scallops over RTE foods in reachin cooler cookline . Corrected On Site.
- Critical. Observed food stored on floor. boxes of salmon kitchen . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. crab in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.wontons in walkin freezer .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar and rice buckets. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee making wontons, put on gloves. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. glove change without washing hands. Corrected On Site. Repeat Violation.
- Critical. Observed employee eating in a food preparation or other restricted area. all kitchen staff
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS scrub pads used for woks on cookline .
- Critical. Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times. blocked by buckets and boxes, kitchen . Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. used as dumpsink near dishmachine . Corrected On Site.
- Observed non-bagged garbage in dumpster. rice, fish boxes.
- Observed dumpster overflowing garbage.
- Observed garbage on the ground and/or pad around dumpster.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.walkin cooler and freezer .
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4/6/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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4/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON Corrected On Site.
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI ON SUSHI BUFFET NOT BEING HELD AT 41 DEGREES F OR BELOW REVIEWED "TIME AS PUBLIC HEALTH CONTROL" & FILLED OUT FORM Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT FOOD IN SHALLOW PANS ON BUFFET NOT MAINTAINING AT 135 DEGREES F OR ABOVE , MOVED TO DEEP PANS Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW PORK
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. IN 3 COMPARTMENT SINK
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGED GLOVES WITHOUT FIST WASHING HANDS
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles. PLASTIC OVER BAMBOO SUSHI ROLLER CHAED EVERY 2 DAY'S MUST BE CHANGED AFTER EACH USE
- Critical. Hand sink missing in food preparation room or area. SINK REMOVED TO REPAIR ALTERNATIVE HANDWASH ONLY SINK MUST BE UTILIIZED UNTIL REPAIRED
- Critical. Handwash sink not accessible for employee use at all times. KITCHEN
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1/6/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No professional hygiene and/or foodborne illness training provided. 60 DAY'S TO OBTAIN
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7/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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