- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored in holding unit not covered.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soil residue build-up on nonfood-contact surface.hood
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Plumbing improperly installed.effluent from display case discharged into hand sink
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Food manager certification expired.
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4/3/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Water leaking from faucet/faucet handle. Kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Plumbing improperly installed.effluent from display case discharged into hand sink
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cove molding at floor/wall juncture broken/missing. By walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice TPHC **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- 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 cold held at greater than 41 degrees Fahrenheit. Fried shrimp **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eel at 105?f **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DOUBLE DOOR GLASS REACH_IN COOLER. DO NOT USE UNTIL REPAIRED.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. SUSHI BAR Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. UNDERNEATH MICROWAVE and CONVECTION OVEN
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVES CHANGE
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. HOT WATER DISPENSER
- Critical - Observed handwash sink used for purposes other than handwashing. CONTAINER WITH UTENSILS SITTING IN HANDWASH SINK; FOOD DEBRIS
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE Corrected On Site. DISCARDED
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item stored by food.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SHRIMP TEMPURA; SUSHI RICE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. RINSING WIPING CLOTHS
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. HEATER ROOM
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. *REACH IN COOLER /SUSHI BAR
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. FOODS (sliced oranges and cucumbers )on sink/CUTTING BOARD TOO CLOSE TO HANDWASH SINK
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. JUG USED TO SCOOP ICE GROOVED
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. CLOTH CORD USED BY ICE MACHINE
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. REACH IN FREEZER LID RUSTED
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AT SUSHI BAR Repeat Violation. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. AT SUSHI BAR
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. DRESSING JUGS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. AT REACH IN COOLER SUSHI BAR(FOODS MOVED)
- Observed residue build-up on nonfood-contact surface. REACH IN COOLER COIL
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses. SUSHI BAR
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2/6/2012 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink missing in bar area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. *FOR QUATERNARY
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. At walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MAYONAISE AT ROOM TEMPERATURE
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. WINDOW BY WATER HEATER
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
- Wet mop not hung to dry.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. 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. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed food contaminated by unsanitized equipment-containers/condiments.
- In-use utensil not stored with handle above the top of potentially hazardous food (ginger dressing) and the container. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Faucet/handle missing at plumbing fixture-mopsink.
- Critical. Person in charge failed to insure proper cooling.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food (cooked sauce) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food contaminated by unsanitized equipment-containers atop of food in preparation area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.
- Critical. Hot water not provided/shut off at employee hand wash sink-next to dishmachine.
- Critical. No handwashing sign provided at a handsink used by food employees-women's bathroom.
- Observed attached equipment (hood equipment) soiled with accumulated grease.
- Observed ceiling in disrepair-beverage area.
- Critical. Person in charge failed to insure proper cooling.
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9/14/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed hand wash sink used for purpose other than washing hands-sushi area.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Hand wash sink lacking proper hand drying provisions.
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7/21/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (sushi rice) held using time as a public health control with no time marking. Food may not be served. Incomplete application submitted, establishment never revised application and returned to Inspector office.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food (sushi rice) not held at 135 degrees Fahrenheit or above.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Incomplete application submitted. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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7/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment (sushi area, 48F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present in sushi area.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Observed cooked beans, meat in temperature between 41F and 135F.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices.
- 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. This violation must be corrected by : 7-3-10.
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food (sushi rice) due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-chart not time specfic.
- Critical. Observed potentially hazardous food (cooked rice, uncooked eggs, tempura batter) cold held at greater than 41 degrees Fahrenheit. Contents placed on ice to maintain at temperature of 41F and below. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Hot water not provided/shut off at employee hand wash sink-first sink in cooking area.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated food debris-behind equipment in frying area.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/21/2008 | Routine - Food | Warning Issued |
| No report available. | 9/15/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/11/2008 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
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