- Basic - Bowl or other container with no handle used to dispense food. Observed a plastic take-out container used as a scoop for ponzu sauce.
- Basic - Cardboard used to line nonfood-contact shelves under a rice cooker in the kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping onions. **Corrected On-Site**
- Basic - Food stored in undrained ice. Observed raw calamari stored in untrained ice in a small Bain Marie cooler on the cook's line. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. 2 door Victory upright reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in the small Bain Marie cooler on the cook's line. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked noodles and cooked rice in the walk-in cooler.
- 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. Employee prepping onions to be cooked at a later time. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Employee prepping onions. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked noodles and cooked rice. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed wrapped raw chicken and wrapped raw beef stored in the same container in a Bain Marie cooler on the cook's line. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee prepping onions washed hands in a 2 compartment sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in the kitchen. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces in the walk-in cooler.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Prepped whole onions in dry storage. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed a sponge next to the hand sink in the service area. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle on the cooks line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the dish machine room
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta cooked on 3/17/14 and cooled in the walkin cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta that was improperly cooled observed in the walk-in cooler.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above the cooks line and waitress station room.
- High Priority - Food stored in ice used for drinks. Tonic water **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled behind the sushi bar.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
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6/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, walk in cooler door, inside metal, peeling. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit, raw beef, raw shrimp and raw chicken. All 54°. In True unit. Manager immediately cooked. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **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. True unit, prep area. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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5/31/2013 | Routine - Food | Warning Issued |
- Basic - Raw animal food stored above unwashed produce. Raw shrimp in the walkin cooler
- Basic - Waste line missing at soda gun holster. Bar
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice at 57? in the kitchen.
- 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.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles at 62? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Rice in the walkin cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw seafood.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handled raw chicken then a clean takeout container. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in a bus tub
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in the walkin cooler
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 53F rice cooked 9/3/12 Corrected On Site. operator discarded at will
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils stored in crevices between equipment. knife Corrected On Site.
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9/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. dicing tomatoes Corrected On Site.
- 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. Corrected On Site.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in unclean ice bucket Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice container Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed nonfood-grade containers used for food storage. grocery bag used to store RTE food Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. cookline cooler
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door Repeat Violation.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.preset table ware
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.spoons Corrected On Site.
- Floors not maintained smooth and durable.walkin
- Observed attached equipment soiled with accumulated grease.hood
- Observed insect control device installed over food preparation area. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Unwrapped single-service utensils not presented so that only the handles are touched.straws Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.opposite directions
- Observed open dumpster lid. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door
- Floors not maintained smooth and durable.
- Floors not maintained smooth and durable.w/cooler
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.opposite directions
- Critical. Vacuum breaker mising at hose bibb.outside canwash area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. bottom of rear door .
- Critical. Exit signs not properly illuminated. For reporting purposes only.rear door
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4/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.cook's line.returned to refrig.
- Observed build-up of grease on nonfood-contact surface.hood.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.glasses on cloth towel
- Critical. Vacuum breaker mising at hose bibb.canwwash outside.
- Observed open dumpster lid.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door.
- Observed attached equipment soiled with accumulated grease.hoodfilters
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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