- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored above prep cooler. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food in prep cooler on cook line. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. White bucket of sauce and ice bin for boba tea. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum tins in dry storage. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong end. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Chemical spray bottle in sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee used sink to wash utensils. **Corrected On-Site**
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in freezer., box of tuna loins . **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair, small black domestic reach in cooler by sushi area had ambient temp of 50°f, contained white sauce. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, small blck reach in cooler by sushi prep area . **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of food prep table. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, steam rice cooked yesterday, product was discarded by manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit., white sauce was 50°f, has been there since yesterday, product was discarded by manager., sushi rice was 48°f, product was discarded. **Admin Complaint**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, steam rice cooked yesterday inside walk in cooler. **Warning**
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4/4/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable, by cooks line. **Warning**
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10/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing, over 3 cs draining board. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, by cooks line. **Warning**
- Basic - Employee using spatulas to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs **Warning**
- Basic - In-use tongs stored on flattop broiler handle, cooks line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, coca cola unit by register **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, women restroom. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, squeeze bottle with oil front line and back cook line. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food, cooks. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, butter was 58°f by hibachi area. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged, cooked rice by unwashed produce inside walk in cooler **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, touching raw chicken with gloves , rinsing soiled equipment then cooking hibachi side. **Warning**
- High Priority - Toxic substance/chemical improperly stored, can of glue stored over dishwasher. **Corrected On-Site** **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions, by dishwashing machine. **Warning**
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10/25/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, soy sauce containers and several other containers of food through tout establishment.
- Basic - Build-up of grease/dust/debris on hood filters, over fryers.
- Basic - Ceiling tile missing, above dish machine. **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty drawer or rack, above prep sink.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable, red front and some in storage in back kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public, walk in cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, jackets on food shelf by walk in freezer.
- Basic - Employee place raw meat bowls on cutting board used for ready to ear food without sanitizing first.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, female preparing food wearing a bracelet.
- Basic - Employee with no hair restraint while engaging in food preparation, servers ladling soup and dressings.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements, licensed for 77 seats but added an outside dining area increasing seating to 109.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food storage container/container lid cracked or broken, sushi rice container and broken pitcher.
- Basic - Food stored in dry storage area not covered, seasonings.
- Basic - Food stored on floor, soy sauce container.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, handle of scoop touching veggies in container in hibachi area.
- Basic - Leaking pipe at plumbing fixture, hand sink by walk in cooler.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, cook line cooler. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils, knife and other utensils in container above prep sink.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, shrimp.
- Basic - Rice container stored on trash can during dispensing into bowls.
- Basic - Standing water in floor drain/floor drain draining very slowly, handsink by cook line slow draining.
- Basic - Uncovered food stored near sink exposed to splash, rice next to handsink.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, unwashed lemons and ginger stored over butter and salads in walk in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, rice 51?F cooling overnight.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, female worker in kitchen. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands, cook. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands, cook touched raw chicken with gloved hand then touched cooked noodles with same gloves. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, sushi chef wiping hands on wiping cloth.
- 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, manager touched boba with bare hand and server touched lettuce with bare hand.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb, at both ends of y-connection at mop sink.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food, for white sauce and several other food items throughout establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, boba 66?F.
- High Priority - Raw animal food stored over ready-to-eat food, raw shell eggs stored over butter in walk in cooler and raw sushi over veggies in sushi cooler and raw beef over spring rolls in cook line cooler.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, back cook washed hands with gloves on.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, rice cooling overnight 51?F.
- Intermediate - Accumulation of mold-like substance inside the ice cooler used for boba drinks.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, condensed milk homemade in walk in cooler.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves, server wearing fake nails ladling soup and dressings.
- Intermediate - Hot water not provided/shut off at employee handwash sink, by walk in cooler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food, tempura chicken and shrimp and tempura batter and sushi rice. (Time control form given to operator.)
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, rice in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, eel sauce dated 2/19. Manager stated it was dated incorrectly and was actually made on 3/6.
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Over ice machine.
- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup used to scoop sauce in the walk-in cooler.
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice held at room temperature 88 degrees fahrenheit.
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1/7/2013 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Above dish machine.
- Ceiling tile missing. Over ice machine.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Repeat Violation.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Spatula washed in hand sink and not sanitized.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with heavy accumulated dust.Walk-in cooler fan guards.
- Critical - Observed handwash sink used for purposes other than handwashing. Spatula washed in hand sink. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup used to scoop sauce in the walk-in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice scooped with bowl.
- Observed personal care item stored with single service cups.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw scallops and raw chicken cold holding at 50 degrees fahrenheit in the reach-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Cut/pealed vegetables in the walk-in cooler.
- Critical - Observed unlabeled spray bottle. Spray bottle with pink liquid.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice held at room temperature 88 degrees fahrenheit.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on menu. Menu items served raw should be indicated specifically on the menu. This violation must be corrected by : 12/29/12.
- Critical - Vacuum breaker mising at hose bibb. Incorrectly installed on y connection at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/29/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, was 0 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, by cook's line . Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, dishwashing area.
- Critical - Observed handwash sink used for purposes other than handwashing, werewashing, front service area. 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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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. Sushi bar refrigerator.
- 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. Pro This violation must be corrected by : 12/14/11.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed gaskets/seals on cold holding unit in poor repair. Small reach-in cooler at take out window.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop rice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Metal bowl used to scoop sugar. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Mop sink.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink.
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10/14/2011 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. BOTH KITCHEN HWS WATER TEMPRATURE 135-140 F UNABLE TO WASH HANDS PROPERLY. ESTABLISHMENT DOES HAVE DIFFERENT HWS UP FRONT THAT THEY CAN CONTROL WATER TEMPRATURE
- Critical - Handwash sink not accessible for employee use at all times. UTENSILS STORED ON HWS Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.BOTH RESTROOMS
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. ALL EMPLOYEES PREPARING FOOD WITHOUT ANY HAIR RESTRAINT FOR LOOSE HAIR
- Critical - Observed food being cooled by nonapproved method. COOLIN RICE TIGHTLY COVERED Corrected On Site. MADE SOME HOLES IN WRAP
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CALIFORNIA SUSHI ROLL AT 64 IN REACH IN COOLER. AS PER OPERATOR LESS THAN AN HOUR AND USING TIME HOWEVER NO PLAN AND NO TIME MARKED. EXPLAINED TIME AS PUBLIC HEALTH CONTROL MEASURE AND ONE WAY STREET ONCE TIME STARTS AND EVEN ITS IN COOLER AT THE END OF FOUR HOUR TIME FOOD MUST BE DISCARDED.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW BEEF STORED OVER RAW SHRIMPS IN REACH IN COOLER Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP AT 119 F AS PER OPERATOR LESS THAN AN HOUR. STOVE WAS TURNED OFF. TURNED STOVE ON
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.SUGAR Corrected On Site.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. ALL Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.ALL Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.ALL Corrected On Site.
- 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. Pro
- Observed hole in ceiling.ABOVE ICE MACHINE
- Critical - Outer openings not protected with self-closing doors.BACK DOOR
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2/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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