- Basic - Equipment not properly air-dried - wet nesting. At storage area.
- Basic - Leaking pipe at plumbing fixture. Coming from elevator room located by dry storage room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 44 F° and 45 F°, in reach in cooler over night. Operator discarded chicken. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon stored over ready to eat food. At sushi preparation cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. At storage area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sink located in preparation area. water temperature is at 77 F° **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks located in preparation area. **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. At dish room area. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Inside cooked rice. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At protein storage reach in cooler located in cook line. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon stored over ready to eat avocado. At sushi bar. **Corrected On-Site** **Repeat Violation**
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5/1/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. On shelves located by cook line.
- Basic - Ceiling in disrepair. At ceiling located in dish machine area.
- Basic - Interior of microwave soiled with encrusted food debris. At microwave located by cook line.
- Basic - Old labels stuck to food containers after cleaning. At storage area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside reach in cooler located in cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Inside cabinet located in front line sushi area.
- Basic - Wall in disrepair. At wall located in back service bar.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored over ready to eat sauce. Inside cook line reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon stored over ready to eat krabstick. In walk in cooler. **Corrected On-Site**
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue under frozen beer machine. At back service bar.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in warewashing areas.
- Basic - Dusty vent covers. At preparation area.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic slicer not durable.
- Basic - Floor drains/drain covers heavily soiled. At back service bar.
- Basic - Green shelves with rust that has pitted the surface. At rice preparation area.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves at back service bar.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of equipment. At preparation area. **Corrected On-Site**
- High Priority - Cooked beef hot held at less than 135 degrees Fahrenheit or above. Cooked beef at 105 F°, at hot holding unit located by ice machine. Operator discarded cooked beef. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. At expo preparation area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a cart. At hand sink located in cook line. **Corrected On-Site** **Repeat Violation**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Floor drains/drain covers heavily soiled. At small service bar.
- High Priority - Small flying insects in bar area. At small service bar, around clean glasses storage.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a cart. At sushi bar, dish room and small service bar. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink located preparation area, small service bar and men restroom.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed build-up of debris on shelves in use to prepared rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line by rice hot holding unit. Corrected On Site. Utensils were removed.
- Critical - Observed old food debris on dicer and Onion slicer, on food contact. Corrected On Site. Dicer and slicer were washed,rinsed and sanitized.
- Observed old labels stuck to food containers after cleaning. At storage area. Repeat Violation.
- Observed serveral white cutting boards grooved/pitted and no longer cleanable.
- Shelves inside sushi reach-in cooler not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At cooler located in kitchen sushi preparation area.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. At handwash sink located in preparation area. Corrected On Site. Operator provided paper towel.
- Observed build-up of debris on storage pallets and racks located in dry storage room.
- Observed build-up of grease inside fryer. Behind drain nozzles.
- Observed build-up of syrup under bar equipment. Under syrup holder. Repeat Violation.
- Observed employee with ineffective hair restraint. At preparation area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cast member wearing a bracelet while in preparation of food. Corrected On Site Cast member removed bracelet.
- Observed old labels stuck to food containers after cleaning. At storage area.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. Fan covers located inside outside walk in cooler are in need of cleaning.
- Observed build-up of syrup on nonfood-contact surface. At service bar located by main kitchen. Bar equipment is in need of cleaning. Under syrup holder.
- Observed inside floor drains with slimy/mold-like build-up. At both service bar.
- Critical - Observed raw seafood stored over ready-to-eat food. In walk in cooler, stored in speed rack. Corrected On Site. Raw seafood were removed and stored under ready to eat food.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Pans stacked wet on storage shelve in dishmachine room.
- Critical - Observed buildup of slime in the interior of ice machine. Observed top panel in corners per Manager cleaning schedule for 6/15
- Critical - Observed buildup of slime on soda dispensing nozzles. Observed in server area
- Observed clean utensils/equipment stored in dirty drawers, Observed bowl used for sauce stored in plastic container.
- Observed old labels stuck to food containers after cleaning. Observed stacked plastic containers on storage shelve near ice machine area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 44 degrees F located in sushi prep area, recommend ice bath during preparation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Spoke to Manager concerning time label observed 11am on tempura batter. Completed before 11am. Sushi area no time marked for sushi roll completed
- Critical - Working containers of food removed from original container not identified by common name. veingar located in rice area , seawed
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing temperature
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Plumbing installed and maintained
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10/29/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.New menus produced with asterix to indicate raw sushi items, some items have been missed, manager to correct and reprint menus. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Observed sush chef place time sticker on sushi rolls indicating the time out of temperature control at 10 am, correct start time was 9.30 am, no discard time on labels/reference sheet.
- Critical. Working containers of food removed from original container not identified by common name.Seasame seed containers/shakers .
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.Unwashed zuchinni above ready to eat lettuce at outside walk in cooler.
- Observed in-use utensil used with moist food, to cut sushi rolls dipped in a container of standing water and wiped on a wet paper towel.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Knives stored in sanitizer at sushi area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.BEFORE DONNING GLOVES at sushi bar.
- Observed old labels stuck to food containers after cleaning.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every 24 hours. Icecream machine at server stations.
- Observed rust build-up on nonfood-contact surface, at station 1 shelving .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.at dishmachine storage area.
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.Consumer advisory on main menu but not on sushi menu, menu items containing raw or undercooked fish are not identified .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter blend stored at carts 58 degrees product states keep refrigerated, out less than 4 hours.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.At trays at carts.
- Critical. Observed paper towel used as a food-contact surface.At lemons on carts, beef at back sushi station .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Vegetables at reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.At cookline 110 degrees .
- Critical. Observed employee working with raw food remove gloves and handle clean equipment without washing hands.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Bungee cord used at rice cooker storage shelving .
- Critical. Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit.112 degrees at 3 compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Equipment and utensils not properly air-dried.Utensils and knives wiped with mass towel after sanitizing.
- Drain cover(s) missing.server station , dishmachine arra.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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