- Basic - Cardboard used to line food-contact shelves. (Kitchen next to reach in) **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.(cell phone sushi area)
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.(scoop for rice) **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Tofu 62°F,shrimp 44°F)items moved to refrigeration to lower temp)
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Repeat Violation**
- 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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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in kitchen.(noodles in a bucket on floor as well as curry)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (In walk in )
- 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.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Grease accumulated on kitchen floor.( behind all the equipment )
- Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Nonfood-grade bags used in direct contact with food.(freezer items)
- Basic - Objectionable odor in establishment.(area around outside ice machine)
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.(soup spoons) **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk in debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- High Priority - (time/temperature control for safety) food due to temperature abuse.(Shrimp 75°F)operator discarded
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.(shrimp)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Shrimp 75°F, chicken wings 44°F, )
- High Priority - Raw animal food stored over ready-to-eat food.(numerous in walk in)
- 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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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. (Scrapers between wall and frier)
- Basic - Grease accumulated under cooking equipment.(heavy build up of grease around equipment )
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.(rice bins)
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.(only dirty side drain board)
- Basic - No handwashing sign provided at a hand sink used by food employees.(multiple location)
- Basic - Open dumpster lid.
- Basic - Paper towel used as liner for food container. (Paper towel lining container at server area for spring rolls)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(wonton noodles)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.(tuna and octopus)
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.(Sushi rice 100°F, ) **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Tempura batter 48°F, )
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(chicken over shrimp)
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- 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.
- Intermediate - Employee used handwash sink as a dump sink.(screen in drain with food particles )
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Wash clothes ) **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **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. At sushi bar prep. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice held at 95?F
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl inside potatoes in container inside deli style cooler
- Basic - Buildup of food debris/soil residue on equipment door handles. On walk in cooler and 2 door reach in freezer **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. In between shelf and metal divider
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In various area on cooks line and food storage area
- Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in dining room
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Back door in kitchen.
- Basic - Raw animal food stored above unwashed produce. Raw Shrimp and raw crab over produce in walk in cooler **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan on shelf on cook line **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line with various sauces
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts inside deli style cooler on cooks line 50?F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In black outside reach in cooler shelled eggs over produce **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Pork over sauces in walk in cooler **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. In container on cooks line **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
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