- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. License stated 52 seats, but establishment has 160 seats [PROVIDED SEATING CHANGE EVALUATION FORM].
- Violation: 51-16-1 No plan review submitted and renovations in progress. Advised This violation must be corrected by : 4/8/2011.
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4/15/2011 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. License stated 52 seats, but establishment has 160 seats [PROVIDED SEATING CHANGE EVALUATION FORM].
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Above linens storage, shield missing end caps
- No plan review submitted and renovations in progress. Advised This violation must be corrected by : 4/8/2011.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Tray under slicer
- Critical - Observed soil residue in storage containers. Seasonings
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish need to be labeled Repeat Violation.
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-21-1 Observed food container not properly labeled. Sushi fish need to be labeled
- Critical. Violation: 12A-29-1 Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution.
- Critical. Violation: 12A-33-1 Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
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1/19/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed food container not properly labeled. Sushi fish need to be labeled
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice at 83 degree Advised Corrected On Site. Showed PH level of 4.2
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Missing in some units Repeat Violation.
- Critical. Observed food stored on floor. Kitchen
- Critical. Observed cloth used as a food-contact surface. Cloth used to cover salad in reach in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Inside sauce bucket
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Touching washed vegetable
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Single serve plastic container used as scoop inside flour, rice
- Critical. Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Food-contact surface not smooth and easily cleanable. Sushi mat
- Observed nonfood-grade containers used for food storage. Rice container, flour
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soil residue in storage containers. All plastic food containers
- Critical. Observed interior of microwave soiled. Kitchen
- Observed residue build-up on nonfood-contact surface. Inside light lense at kitchen
- Observed single-service articles stored without protection from contamination. Single serve items need to be inverted
- Critical. Handwash sink not accessible for employee use at all times. Got a colander in hand sink at sushi bar
- Critical. Observed rodent activity as evidenced by rodent droppings found. 27 old rodent droppings on top og dishmachine Corrected On Site.
- Critical. Observed rodent activity as evidenced by rodent droppings found. Numerous old droppings under stairs with single serve items
- Observed grease/residue accumulated under cooking equipment/shelves throughout kitchen.
- Lights missing the proper shield, sleeve coatings or covers. Above dish area
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11/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna 46 degrees F sushi bar
- Critical. No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable. Main service line
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. Heating lamps has dried food piecesleft on the surface.
- Critical. Observed soiled reach-in cooler shelves. Underneath shelve has food debris and standing water. bar area
- Observed build-up of grease on nonfood-contact surface. Hood filters has grease dripping down recommend manager to have cleaned.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Observed around handles of hand sink sushi bar
- Observed single-service articles stored without protection from contamination. Plastic plates stored on shelve
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only. Kitchen area
- Critical. Observed electrical wiring in disrepair. For reporting purposes only. Observed exposed wiring on wall in kitchen placed cover over wires. 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 Spoke to owner all employees must have certification,by next inspection
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meats in small cookline reachin cooler.
- Critical. Observed potentially hazardous food thawed at room temperature. Shrimp at cookline. Corrected On Site.
- Critical. No PH meter provided for sushi rice with vinegar added.
- Critical. Observed handwash sink used for purposes other than handwashing. Wire pot scrubber stored in cookline handwash sink.
- Observed food debris accumulated on kitchen floor under dishwasher.
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Complaint Full | Inspection Completed - No Further Action |
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