- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. reach in coolers at cook line.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side door near beverage coolers.
- Basic - Grease accumulated on floor under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated flour/food debris/grease. **Repeat Violation**
- Basic - Raw animal food not properly separated from unwashed produce. Raw scallops stored on box of avocado.
- Basic - Walk-in cooler gaskets soiled with dry soil/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit. Left off temperature control less than 2 hours, 67 F; corrective action taken: product placed in reach in cooler to chill.
- High Priority - Toxic substance/chemical stored by or with single-service items. spray cleanser stored by boxed gloves in sushi prep area. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. ware washing area
- Intermediate - Hot water not provided/shut off at employee handwash sink. ware washing area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ware washing area
- Intermediate - No soap provided at handwash sink. ware washing area
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Air filters for the ice machine
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Paper towel used as liner for food container.
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Establishment has no ph meter
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils,
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink by drink machine
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler across from burner stove
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Attached equipment soiled with accumulated dust. Ice machine air filter
- Basic - Current Hotel and Restaurant license not displayed. License displayed has expiration date 4/1/13.
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair. Microwave door handle missing
- Basic - Grease accumulated under cooking equipment. Fryers
- 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. 0ppm after five cycles
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink to beverage station **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.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwashing cleanser lacking at handwashing lavatory.sushi bar **Corrected On-Site**
- Observed build-up of grease on nonfood-contact surface.hood filters
- Critical - Observed food stored on floor. Cases of food on walk in freezer floor
- Observed ice scoop with handle in contact with ice. **Corrected On-Site**
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter cold holding at 59 degrees.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored above vegetables in the walk in cooler
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on hood filters
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. beverage /salad cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Salmon above vegetables
- Observed reachin cooler gasket torn/in disrepair.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris inside/outside warewashing machine and associated equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed paper towel used as a food-contact surface.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Ladies restroom Corrected On Site.
- Critical - Observed case of beef stored on walk in cooler floor. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. storing brushes.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed paper towels used as a food-contact surface.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter cold holding at 69 degrees F.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. Knives
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name. not consistent
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm after cycles. Operator contacting dish machine company
- Critical - No proof of required employee training provided. New establishment; all employees must be certified by the next routine inspection.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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10/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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