- Basic - Bowl or other container with no handle used to dispense food, to scoop cooked rice in the kitchen area.
- Basic - Employee with no hair restraint while engaging in food preparation, sushi chef. **Corrected On-Site**
- Basic - Food stored on floor, box of vinegar and pickled ginger by dry storage shelves by office and bottle of oil by cooks line.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location, ice scoop was stored next to handsink , server station. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce, box of snow crab stored over opened box with lettuce, inside walk in cooler.
- Basic - Uncovered food stored near sink exposed to splash, ice inside ice bin by server station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, top of counter sushi bar.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged, opened container with raw chicken packed in house was stored over raw sushi fish also packed in house, inside reach in freezer by dry storage area.
- High Priority - Toxic substance/chemical stored by or with single-service items, spray bottle with cleaner stored next to clam shell take out container bottom shelf sushi bar. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, scooping cooked rice with small bowl, kitchen area.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station., chop sticks by office.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash, clean buckets used for sauces were stored under handsink , dishwashing area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor, box of soda syrup by office.
- Basic - In-use tongs stored on oven door handle, cooks line.
- Basic - Soiled reach-in cooler gaskets, by cooks line
- Basic - Stored food not covered in chest freezer, crab Rangoon .
- Basic - Stored food not covered in walk-in cooler, bucket with sauce inside walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sushi area.
- 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 food with bare hand. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After picking up something from floor., sushi area **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface,exterior of oil bottles by cooks line.
- Basic - Build-up of soil/debris on the floor under shelving, flour , dry storage area.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash, ice scoop , server station, by soda machine.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area, cook.
- Basic - Food stored in holding unit not covered, with a bowl stored over, bottom of bowl touching onions., inside cooks line reach in cooler
- Basic - Food stored on floor, bottle of oil by cooks line.
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter by cook'sline .
- Intermediate - Handwash sink used for purposes other than handwashing, holding sanitizing bucket , server station.
- Marked exit/path to marked exit blocked, with bucket and mop, back door, and side door blocked with tray. For reporting purposes only.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty container, cook line. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface, sushi bowl. **Warning**
- Basic - Gap in ceiling by pipe near back door. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, seasoning on rack cook line. **Warning**
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5/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**
- Basic - Bowl or other container with no handle used to dispense food, for soy sauce and spices. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment, cook line area. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured, cook line. **Warning**
- Basic - Clean bowls stored next to handwash/food preparation sink exposed to splash, cook line. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, plates by dish machine on rack. **Warning**
- Basic - Clean utensils or equipment stored in dirty container, cook line. **Warning**
- Basic - Clean utensils stored between equipment and wall., meat clevers stored under microwave. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored, clean pots stored under pipe and on the floor. **Warning**
- Basic - Cloth used as a food-contact surface, linens and paper covering vegetables and lining food containers on cook line. **Warning**
- Basic - Cooks with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair, cracked bowls used for vegetables. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface, sushi bowl. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves, cook line. **Warning**
- Basic - Food stored on floor, oil containers. **Warning**
- Basic - Gap in ceiling by pipe near back door. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses, next to hand sink bar area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, back of cooler hrd to find. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, walk in cooler. **Warning**
- Basic - Old food stuck to clean dishware/utensils, bowls on cooks line. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, sushi bar and employee food not segregated in walk in cooler. **Warning**
- Basic - Plumbing system in disrepair, hot water not working leaking pipe at wait hand sink. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, cook line. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface, outside around soda machine. **Warning**
- Basic - Stored food not covered in walk-in cooler, washed carrots. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, unwashed avocados over soy sauce. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, cook line and at sushi bar. **Warning**
- Basic - Wiping cloth/towel used under spatula on cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, seasoning on rack cook line. **Warning**
- Basic - High Priority - Dead roaches on premises, one dead roach behind cook line by seasoning rack. **Corrected On-Site** **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 - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, bowls on cook line rinsed but not properly sanitized before use and pans at three compartment were rinsed but not sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, black bean sauce 81F no time control. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, raw beef over cooked chicken in RIF ( unsealed packaging). **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw chicken over raw beef and raw beef over lobster and cooked eel under raw fish not sealed packaging in RIF at sushi bar. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw fish stored next to touching container of raw chicken. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook handled raw lobster and then touched utensils and coolers without changing gloves.Sushi chef wiping gloved hand on wiping cloth between food activity. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation** **Warning**
- 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, crab salad and egg rolls, cooked egg in walk in cooler. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, cook washed hands in prep sink. **Corrected On-Site** **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, dih area. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser on cook line. **Warning**
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2/28/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit, reach in cooler by sushi area.
- Critical - Observed buildup of slime in the interior of ice machine, black mold build up inside ice machine.
- Wet wiping cloth not stored in sanitizing solution between uses, was storeed on top of deli unit.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable, bowls were l8ned with plastic, and some of the bowls were soil with old food particles, by rice cooker.
- Critical - Handwash sink not accessible for employee use at all times, blocked with trashcan.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Corrected On Site.
- Observed nonfood-grade containers used for food storage, use of groceries bag to hold chicken inside reach in freezer , back dry storage area.
- Critical - Observed uncovered food in holding unit/dry storage area, hikaki rice and tempura mix were stored in open bags in the dry storage area . Corrected On Site.
- Critical - Observed unlabeled bottle with pink liquid.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned after being contaminationed.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook's .
- Observed food debris accumulated on kitchen floor, under dry storage area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sushi was 66f inside top of deli unit, in an area that don't get no refrigeration.
- Critical - Observed uncovered food in holding unit/dry storage area, bag of batter mix left onen on dry storage area .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, sushi person going to the kitchen and not changing gloves when he returned .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name, dry storage area .
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Approved source-wholesome, sound condition
- Critical. Approved source-wholesome, sound condition
- Critical. Approved source-wholesome, sound condition
- Critical. Approved source-wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food maintained at proper temperatures
- Critical. Food maintained at proper temperatures
- Critical. Food protection
- Critical. Food protection
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Employee hygiene
- Critical. Employee hygiene
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Facilities to maintain product temperature
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored, labeled and used
- Critical. Toxic items properly stored, labeled and used
- Critical. False/misleading statements published or advertised relating to food/beverage
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12/27/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice 98 degrees Fahrenheit without timemarking. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, rice bulk container,
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop. Corrected On Site. Repeat Violation.
- Food-contact surface not smooth and easily cleanable, food in walkin covered with cloth napkins.
- Food-contact surface not smooth and easily cleanable, establishment using a large wooden bowl to make sushi rice that does not appear to be made of a hard wood.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for quaternary sanitizer used in wiping cloth buckets.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 0 ppm.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean utensils stored on top of linens.
- Plumbing system in disrepair., no hot water at handwashing sink at sushi bar.
- Critical. Observed handwash sink used for purposes other than handwashing, wiping cloth bucket stored inside handwashing sink. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees., waittress station handwashing sink.
- Critical. Identity of food or food product misrepresented, menu advertises crab stick but operator stated they are actually serving imitation crab.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, rice scoop. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook washed hands on 3 compartment sink. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook after touching face. Corrected On Site.
- Critical. Observed employee wash hands with no soap, cook. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area, cook.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of deli unit. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed residue build-up on nonfood-contact surface, storage racks inside walk in cooler.
- Critical. Observed misalignment of hood suppression system nozzles, and stove. For reporting purposes only.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, flour.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken and beef were stored over processed vegetables, inside reach in cooler by cook's line.
- Critical. Observed uncovered food in holding unit/dry storage area, flour.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, rice soop. Corrected On Site.
- Observed employee with no hair restraint, cook.
- Critical. Observed handwash sink used for purposes other than handwashing, holding sanitizing bucket.
- Critical. No handwashing sign provided at a handsink used by food employees, server station.
- Critical. Hand wash sink lacking proper hand drying provisions, server station .
- Critical. Handwashing cleanser lacking at handwashing lavatory, server station .
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 9/15/2008 | Routine - Food | Administrative complaint recommended |
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