- Basic - Bowl or other container with no handle used to dispense food. Scoop without a handle being used in bulk salt container in dry storage room.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on dish rack not inverted.
- Basic - Dish ware dried with a towel/cloth. Clean plates in dish washing area dried using cloth.
- Basic - Employee eating in a food preparation or other restricted area. Employees eating near clean dishes in ware washing area.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pizza stored in reach in cooler in server area.
- Basic - Employee personal items stored in or above a food preparation area. Employee items above food prep area at cook-line. Cellphones and keys. Also in dry storage area, jackets and cellphones.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls wet nesting on dish rack.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath exterior door of kitchen.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in contact with food in both bulk sesame seed and bulk salt containers in dry storage area. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Microwave interior in kitchen above prep area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature thermometers in reach in cooler units throughout restaurant.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in kitchen and in restaurant bathrooms.
- Basic - Paper towel used as liner for food container. Paper towels used to line washed vegetable containers in make table unit.
- Basic - Reuse of single-service articles. Single serve Siracha bottles reused to hold soy sauce and oil in kitchen area.
- Basic - Soiled reach-in cooler gaskets. Soiled gaskets of reach in cooler in sushi bar area. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout restaurant.
- Basic - Wood food-contact surface not properly sealed. Wooden boards used in stove area.
- 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, operator fixed machine 50 ppm. **Corrected On-Site**
- 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 dragged cup through ice bin at cola dispenser.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need vacuum breaker on hose side of splitter at mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler steak 45°, chicken 44°. Ambient air thermometer in walk in reading 44°. Corrective action: operator turned down temperature in walk in cooler. Temperature now reading 40°. Chicken 43° and beef 44°.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken and beef over butter in walk in cooler. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw beef in plastic wrap stored over wrapped fruit and ice cream in walk in freezer.
- High Priority - Toxic substance/chemical stored by or with food. Bottle of super glue in dry storage area stored with food.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin under soda fountain.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No written plan for sushi rice.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup in walk in cooler prepared two days earlier not date marked.
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Box of j cups **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk rice **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Sushi cooler **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. Can of Budlight **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over butter **Corrected On-Site**
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Sushi rice containers in front of hand wash sink at bar
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Cloths used on surfaces at cloth at cookline **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on rear prep table **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw tuna over crunchies in sushi cooler **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Greater than 200 ppm chlorine in bucket at sushi bar **Corrected On-Site**
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12/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cloth used as food contact surface Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. bowl and paddle used for sushi rice Repeat Violation.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. near dish machine accidently filled with sanitizer
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. fans in walkin cooler
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl and paddle Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop 76'F Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish stored over sauce containers in walkin cooler Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. batter on cookline
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6/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. ware wash area Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. bowl used for sushi rice
- Critical - Observed food stored on floor. box of oil in dry storage room Corrected On Site.
- Observed personal care item stored with food. pillow in dry storage room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter, on cart at cookline, 54'F suggested time as a public health control lunch is 11:00 - 1:30
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over sauce bins in walkin cooler Corrected On Site.
- Critical - Observed soil buildup inside ice bin. at beverage station Corrected On Site.
- Critical - Observed toxic item stored by food. paint on shelf with food in dry storage room Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Food-contact surface not smooth and easily cleanable. cloth used to line sushi containers inside reach in cooler
- Critical - Hand wash sink lacking proper hand drying provisions. near dish wash area Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk rice at sushi bar
- Critical - Observed dented/rusted cans. pineapple juice Corrected On Site. voluntarily discarded
- Critical - Observed employee improperly washing hands. without soap or paper towel in 3 compartment sink
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, walk in cooler, 44'F Corrected On Site temps in walk in cooler between 39'F and 44'F all potentially hazardous foods put on ice until serviced Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shrimp, salmon, crab between 45'F and 49'F in prep table reach in cooler Corrected On Site. Voluntarily discarded.
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12/15/2011 | Routine - Food | Administrative complaint recommended |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. scoop in flour and salt
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walk in cooler gaskets
- Observed gaskets/seals on cold holding unit in poor repair. cookline cooler
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. *raw beef over vegetables in walk in cooler *raw shrimp over sauce bins in walkin cooler *raw berf tenders steaks over margarine in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs Corrected On Site-discarded
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken broth on stove top in kitchen -only 30 min per cook Corrected On Site- quick cool in walk in cooler
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut tofu in waitess station Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *shell egg above grill in back
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water . raw shrimp in prep sink
- Critical. Observed food stored on floor. *onions Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. sushi rice container at sushi bar
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quatinary ammonia type
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 3 compartment sink
- Observed gaskets with slimy/mold-like build-up. walk in cooler
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. sushi mats
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reach in cooler at cookline
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4/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover sushi rolls intended for fryer not properly date marked , cooler at cookline
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp and fish over reafy to eat sauces in walk in cooler Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Putting salads together Corrected On Site- discuussed policy with mgr, employee immediately washed hands and put on gloves, salad to be discarded Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. sushi mats
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler at cookline
- Critical. Observed soiled reach-in cooler gaskets. sushi bar Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed unlabeled spray bottle. at cookline
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
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4/8/2010 | Routine - Food | Warning Issued |
- Critical. Raw fruits/vegetables not washed prior to preparation. onions
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles, seasonings Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs on counter
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shrimp over veggies Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting vegetables Corrected On Site.- mgr corrected employee, products discarded
- Observed nonfood-grade containers used for food storage. broken sushi rice container in sushi bar
- Critical. Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/1/2008 | Routine - Food | Warning Issued |
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