- No Violations Were Observed
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6/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. WALK IN COOLER AND FREEZER. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. REAR KITCHEN HAND SINK. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. RE-HYDRATED NOODLES. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. SCRUBBING UTENSILS. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Raymond. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**
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3/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside flour, rice, starch containers on the dry store room. **Repeat Violation** **Warning**
- Basic - Ceiling tile missing. Kitchen. **Warning**
- 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** **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in the sushi bar and cookline. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Octopus thawing inside a sushi bar hand sink. **Corrected On-Site** **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Krab Rangoon stored in a reused cardboard box, direct contact with food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- 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. Touching cut lettuce with bare hands. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Changing from raw food to ready to eat food, clean plates without changing gloves at the cookline. **Corrected On-Site** **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. No proof of parasite destruction for fresh salmon and snapper served raw at the sushi bar. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Equipment and food thawing on the sushi bar hand sink. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site** **Warning**
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8/26/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cups inside flour, sugar, salt, rice containers. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions. **Corrected On-Site** **Repeat Violation**
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi bar. **Corrected On-Site** **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, rice scoop. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, coffee station. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Per phone call to distributor operator confirmed that the salmon is farm raised. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef on a prep table at 60?F, moved to the walk in cooler 45?F by the end of the inspection. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over vegetables, sauces. **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Cook line. **Corrected On-Site**
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. operator instructed to sanitize on the 3 compartment sink.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. wahoo.
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. sushi bar, cookline. gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. onions, carrots on the walk in cooler. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over sauces in the walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar.
- Critical - Working containers of food removed from original container not identified by common name. sugar. Corrected On Site.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed bamboo matts in use, sushi station, Corrected On Site.
- Critical - Observed bathroom facility not clean.Ladys.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed cloth used as a food-contact surface.Sushi rice, Corrected On Site.
- Critical - Observed food stored on floor.Seafood, wi frezer.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Row shrimp next to cooked shrimp, wi cooler. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.row beef over veggies, wi cooler, Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice, Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Pasta, rice, pork, wi cooler, Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. Carrots, onions, pasta. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Beef over fish, wi cooler, Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime and rust in the interior of ice machine.
- Critical - Observed flammable material stored around water heater. For reporting purposes only. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.WI cooler, Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Reach in cooler, cooks line. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Rice. Corrected On Site.
- Critical. Observed food stored on floor.WI cooler, Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice, buffet. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed food stored on floor, WI cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade Sushi mat used in food.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of oven soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink, buffet line.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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