- Basic - Bowl or other container with no handle used to dispense food. Using old sauce can
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bedf and chicken in tub on cooler gloor
- 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 - Food debris/dust/grease/soil residue on exterior of microwave. At the front counter by the sushi station.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. On the cooler and flip top freezer
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef in reach in freezer
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp on top of cabbage.
- Intermediate - Handwash sink used for purposes other than handwashing.
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5/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sauce in white ginger bottle
- Basic - Bowl or other container with no handle used to dispense food. In the rice and flour containers
- 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. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 48°, pork 48°, chicken 45°, rice 48° all items moved to reach in freezer to get items down to 41°, within one hour.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over cabbage. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, sushi case. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, for sushi. Vendor faxed over. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Krab, cream cheese, sauce. All 55°. In sushi case. Employee time marked and will discard at 3:30. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, chicken over beef. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface, toaster oven. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, cookline. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, portioning bowl. **Warning**
- Intermediate - Soil residue in food storage containers, dry storage. **Warning**
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11/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/26/2013 | Routine - Food | Call Back - Complied |
- Basic - scoop handle in contact with food.... self rising flour. **Corrected On-Site** **Warning**
- Basic - Build-up of grease on nonfood-contact surface.....hood filter. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....cream cheese, chicken, egg roll,shrimp ,tofu 54, rice 65 in walk in cooler . Food being held more than 4 hours. Stop sale order. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw chicken , raw shrimp above egg roll. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. .....walk in cooler. Ambient temperature 60. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....sweet sour chicken. **Warning**
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4/25/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - scoop handle in contact with food.... self rising flour. **Corrected On-Site** **Warning**
- Basic - Build-up of grease on nonfood-contact surface.....hood filter. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....cream cheese, chicken, egg roll,shrimp ,tofu 54?, rice 65? in walk in cooler . Food being held more than 4 hours. Stop sale order. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw chicken , raw shrimp above egg roll. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. .....walk in cooler. Ambient temperature 60?. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....sweet sour chicken. **Warning**
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4/24/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees......front line. **Corrected On-Site** **Repeat Violation**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface......throughout kitchen ,sushi area.
- Observed build-up of grease on nonfood-contact surface.....hood filter
- Observed build-up of mold-like substance on surface of nonfood-contact surface......underneath dish machine .
- Observed hole in wall.....bath room by the ceiling.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.......spatula stored in 110?, kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue......kitchen .
- Observed personal care item stored with food preparation are.....purse , kitchen. **Corrected On-Site**
- Critical - Observed shell eggs in use or stored with cracks or broken shells.......reach in cooler ,kitchen **Corrected On-Site**
- Critical - Observed toxic item stored by food......windex spray bottle with flour. **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit......rice , sushi bar. **Corrected On-Site**
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in torn, reach in cooler ,cooke line. Repeat Violation.
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10/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......sushi case, fliptop reach cooler , cooke line. and 2 door reach in cooler in kitcken . Must not have stored any potentially hazardous food until maitain proper temperature at 41 degrees or below. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees....frontline .
- Critical - Observed a build up havy ice in interior of reach-in freezer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ..throuhout frontline to kitcken .
- Critical - Observed cloth gloves contacting ready-to-eat food.....towel in rice container contacting with rice. sushi bar. Corrected On Site.
- Critical - Observed food stored on floor.....chicken , sauce in walk in cooler .
- Observed gaskets/seals on cold holding unit in torn, reach in cooler ,cooke line. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.....stored utensils in handwashing , frontline . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods.......raw chicken above raw beef, raw fish in reach in freezer . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......rice, meat,sauce 61 degrees 2 door reach in cooler , kitchen . Corrected On Site.food moved to freezer . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....krab, cheese stick,51 degrees in sushi case. food being less than 4 hours . Corrected On Site. moved to freezer . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....pork, chicken , dumpeling ,48 degrees in fliptop reach in cooler ,cooke line. Corrected On Site. ice on it.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation......reach in freezer .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....rice 108 degrees in front line. Explained to operator time as a public health control .
- Critical - Raw animal food not properly separated from ready-to-eat food.....raw chicken , fish with noodles contacting each other in reach in freezer . Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....fry chicken , dumpeling , sauce etc. in walk in cooler , reach in cooler .
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7/27/2012 | Routine - Food | Warning Issued |
- Critical - observed barehand contact with ready to eat food. Fryed shrimp. corrected on site. Repeat violation
- Critical - observed cold holding quipment incapable mountaining prepared hot food at proper temperature 2 door big reachin cooler in kitchen and sushi case: do not stored any prepared hot food until fix it.
- Critical - observed food being cooled by nonapproved method fryed shrimp being cooling big deep container with cover. corrected on site.
- Critical - observed food not covered cookline reachin cooler. liquid egg, carrot etc. corrected on site
- observed in use utensils stored in standing water less than 135 degrees fahrenheit. in kitchen. Repeat violation.
- Critical - observed no chemical test kit provided for 3 compartment sink.
- Critical - observed no conspicously located thermometer in 2 door big reachin coolerin kitchen.
- Critical - observed prepare hot food not held at 135 degrees fahrenheit or above. soups 123 degrees fahrenheit. Corrected on site
- Critical - observed prepared hot food temperature greater than 41 degrees fahrenheit. sushi case. krab, cheese stick 49 degrees fahrenheit. corrected on site ice down on food.
- Critical - observed prepared hot food temperature. Greater than 41 degrees fahrenheit. pork 51 degrees fahrenheit. chicken 48 degrees fahrenheit. pat eec 48 degrees fahrenheit big two door reachin cooler in kitchen. corrected on site. Food moved walkin cooler. food being held less than 4 hours.
- Critical - observed raw chicken over raw beef reachin freezer.
- Critical - observed raw fish over ready to eat food egg rolls in reachin freezer.
- observed reachin cooler in kitchen gasket torn.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Storage/handling of clean equipment, utensils
- Critical - Toxic items labeled and used properly
- Wiping cloths clean, used properly, stored
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Foods handled with minimum contact
- Plumbing installed and maintained
- Critical - Potentially hazardous food properly thawed
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. --- interior of refrigeration units.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed uncovered food in holding unit/dry storage area. --- beef and chicken in tall 2 door reach-in-storahe cooler.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. --- children in front serving area and restaurant rear kitchen aarea of restaurant. --- 4 children present. (ages estimated to be 3 yr old, 4 year old, 10 yr old and 11 yr old. they were making contact with food prep and serving areas; placing feet on and sitting on food service/dining bar. Repeat Violation.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- in rear kitchen, multiple fooo ds in reach-in-freezers. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in storage cooler, beef, chicken, shrimp.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- opposite woks, utensils in bain marie of water at room temperature.
- Critical. Observed soil residue in storage containers.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters have greasicles. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- on exteriors and especially handles of cooking and refrigeration equipment, appliances, prep tables, shelving,
- Observed grease accumulated under cooking equipment. --- in kitchen and on cook line.
- Observed attached equipment soiled with accumulated grease. --- exxhaust hood has greasicles.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- in rear kitchen,multiple foods in reach-in-freezers .
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- sushi rice.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored on floor. --- fear dry food storage. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood & filte5s.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. --- two small children (toddlers) accessing areas adjoining food preparation and food service. Repeat Violation.
- No copy of latest inspection report. Repeat Violation.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. --- in kitchen area, chicken thawing & case collapsing case beef on floor at 47 degrees F. Repeat Violation. 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. --- No handwashing took place throughout entire inspection period.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed nonfood-contact equipment in poor repair --- stainless steel 2 door RIC holding bottled/canned beverages is not working. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing. --- at sushi bar.
- Critical. Observed less than 1 handwash sink or number required by law for employees. --- handwash sink is missing from cookline area and is required to be replaced.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Ceiling tiles missing.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
- Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. --- area of front of restaunt being used as quarters for children. this area is not completely partitioned with self-closing doors.
- No copy of latest inspection report.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- foods onwok line make-up tabld.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- two whole salmon sitting out at room temperature awaiting portioning at 54 degrees F. Quantity of fish sitting out was too large for portioning taki g pla\e.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored on floor. --- whole salmon in open container on floor in rear preproom area.
- Critical. Observed uncovered food in holding unit/dry storage area. --- tuna & marlin isushi storage.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- observed employee handle raw foods, then telephone, then POS system, then RTE foods, all without washing hands.
- Observed nonfood-contact equipment in poor repair --- 2 door storage RIC behind sushi counter.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. --- two small children estimated to be 2 - 5 years old were present and walking around and through working a food prep area and wok-line.
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8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Food-Licensing Inspection | Administrative complaint recommended |
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