- Basic - Bowl or other container with no handle used to dispense food.(flour)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.( shrimp inside prep sink) **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration)
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Corrected On-Site**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.( Big 5 )
- Intermediate - Reach-in cooler shelves soiled with food debris.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Gaskets with slimy/mold-like build-up.all kitchen coolers
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Interior of ice machine with rust that has pitted the surface.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most cooler
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease.cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Ceiling in disrepair. Water leaking in dining room.
- Basic - Cloth used as a food-contact surface. To cover sushi rice **Corrected On-Site**
- Basic - Equipment in poor repair. Ice crusher machine is broken and covered with duct tape.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor. Buckets of sauce
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At sushi bar
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer. Cut vegetables
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. Salt
- Flammables stored/debris present in boiler room. For reporting purposes only. Chemicals stored next to gas water heating device located outside in storage area
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Machine out of chemical. Chemical was replaced.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. At both bathrooms
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 79 f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. By washing machine, entrance to kitchen
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.pots and pans
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Operator is calling service company to repair. Operator was made aware that he must use te manual 3 compartment sink for ware washing
- Faucet/handle missing at plumbing fixture.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. At bathrooms and at all hand sink
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves around kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor. Pot **Corrected On-Site**
- Observed dusty ceiling tiles and/or air conditioning vent covers. By cook linr
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Ware washing, hand washing procedures
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee placing cut lemon into glass with bare hands **Corrected On-Site**
- Critical - Observed food stored on floor. Bucket with seafood . **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. At sushi bar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. SeveralReach in cooler
- Observed nonfood-contact equipment in poor repair ice machine that crushes ice.
- Critical - Observed raw animal food stored over cooked food. Raw scallops over rte noodles **Corrected On-Site**
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle. Bottle with degreaser
- Observed utensils stored in crevices between equipment. Knives
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- 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. Sushi rice at 78 f made hours made at 10 am
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Sauces
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed expired Food Manager Certification.
- Observed food debris accumulated on kitchen floor.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over sushi
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. BY WASHING MACHINES
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food stored on floor.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Corrected On Site.
- Critical - Observed food stored in a prohibited area.raw food on dishwasher drain boards Corrected On Site.
- Observed improper storage in boiler room.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 8 NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.REPEAT VIOLATION .
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1/4/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.food on cookline at approx 47-50' food iced.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.raw shrimp in container placed on entrance side of dishwashing machine Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food .eggs over rte food ALSO raw chicken over ready to eat food Repeat Violation.
- Critical. Observed food stored on floor.walkin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cookline snowpeas
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.at sushi bar there is 1-2 compartment sink being used for handwashing,food prep(lettuce inside bucket, inside sink)push button soap dispenser inside sink:soap not accessable.sanitizer bucket prepared during inspection and also placed inside 2 compartment sink.3 compartment sink being used to clean lettuce,place dirty equipment at same time w/out any sanitization FC: Cleaning Maintenance Tools, Preventing Contamination. FOOD preparation sinks, handwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Food-contact surface not smooth and easily cleanable.bulk storage containers:rice,flour,etc Repeat Violation.
- Observed nonfood-contact equipment in poor repair.cookline make table dripping water onto floor.
- Critical. Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed soil residue in storage containers.rice,cornstarch,etc..
- Critical. Observed less than 1 handwash sink or number required by law for employees.there is no handwashing sink behind sushi bar,3 employees present making sushi.employees using 2 compartment sink for handwashing,food pIZZA rep,dirty/clean utensils/equipment.in back kitchen there is 1 'dump'sink and 1 3 compartment sink being used for handwashing,food prep,dirty utensils/equipment.no designated handwashing sinks at sushibar or back kitchen.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.control device hanging over cookline.
- Observed grease accumulated on kitchen floor.foors very slippery on cookline.
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. No person in charge of establishment.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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. employee list not updated since 9/2007.list does not show company used to train rmployees Repeat Violation.
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8/26/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.food stored in first compartment of two compartment sink in bar, second compartment act as bar handsink - no splashguard
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.WALKIN Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.WALKIN Repeat Violation.RAW CHICKEN AND BEEF STORED OVER READY TO EAT FOODS THROUGH OUT WALKIN
- Critical. Observed cloth used as a food-contact surface.WET NAPKIN USED TO COVER RICE, EMPLOYEE USING WET IN USE TOWEL TO HANDLE SUSHI ROLL DURING INSPECTION Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation. NO GLOVES AVAILABE TO EMPLOYEES DURING INSPECTION
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.sushi rice bowl Repeat Violation.
- Food-contact surface not smooth and easily cleanable.bottom part of bulk flour,sugar container lids
- Critical. Equipment food-contact surfaces and utensils not sanitized. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Repeat Violation.plastic curtains in walkin
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- 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.DURING INSPECTION OPERATOR SUBMITTED LIST OF EMPLOYEES TRAINED WHICH DID NOT INCLUDE 3 kitchen staff PRESENT DURING INSPECTION
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5/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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.sushi fish in sushi bar at 49 Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.walkin
- Critical. Observed raw animal food stored over ready-to-eat food.reachin
- Critical. Observed food stored on floor.walkin
- Critical. Observed cloth used as a food-contact surface.over cooked rice
- Critical. Observed employees using same utensil to handle raw and cooked product.cutting board attached to cooler used to cut ready to eat foods and pound raw steak 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.cook cutting cabbage Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical. Equipment food-contact surfaces and utensils not sanitized.OPERATOR INSTRUCTED TO SANITIZE USING 3 compartment sink
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.walkin pla ric curtains
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.walkin shelving
- Critical. Hand sink missing in food preparation room or area.handsink in sushi bar not designated
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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