- Basic - Cloth used as a food-contact surface. In sushi bar used to cover sushi rice **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine found in 10 ppm . Do not use dish machine until chlorine level will be 100ppm . Manager called in service request and set up 3 compartment sink
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine level found in 10 ppm . Set up 3 compartment sink **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Posted time on sushi rice made at 11:30AM -3:30 PM **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket stored inside in sushi bar area **Corrected On-Site**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice container, took out, **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm, 50 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice 81°, sushi counter, labeled, **Corrected On-Site**
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6/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.tofu **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.dumped ice in it **Corrected On-Site**
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing.sanitizer bucket in it **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.chicken **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.beef **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.front bar **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.curry sauce walk in **Corrected On-Site**
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.cloth used to cover egg rolls reach in Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.knives wedged between equipment Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.salad bowl scooping Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.fish/mussles/cooked walk in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.cooked mussles walk in Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.behind prep sinks.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing-300 ppi wiping cloths . Corrected On Site--50 ppi
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--*47 degrees, southside reachin-cookline-.
- Observed dusty ceiling tiles and/or air conditioning vent covers-hallway in kitchen
- Critical - Observed interior toaster oven soiled-sushi bar Corrected On Site.
- Observed moldy ceiling tiles and/or air conditioning vent covers-ladies room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--*47 degrees, fish, cooked chicken in southside reachin cooler-cookline-stop sale-using other coolers. Corrected On Site.
- Observed wall soiled with accumulated food debris-behind laundry basket-kitchen .
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--47 degreess-southside reachin-cookline-food in reachin from yesterday..
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soiled reach-in cooler gaskets-sushi bar.
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner-bottom shelf rusted under fryer
- Observed build-up of grease on nonfood-contact surface-2-toaster ovens-sushi bar
- Observed nonfood-grade containers used for food storage-wood container for rice.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked-fresh salmon for parasite destruction-.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable-walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses-sushi counter. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-sushi in walkin freezer
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Food management certification valid
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7/1/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name-flour rice at cookline and sauce bottles at sushi bar.
- Critical. Observed raw animal food stored over ready-to-eat food.-sushi bar Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food-cookline. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container-ice at sushi bar.
- Critical. Observed soiled reach-in cooler gaskets-sushi bar.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-Beverage Air-freezer-sushi bar.
- Critical. Vacuum breaker mising at hose bibb-by back door.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door needs weather strip.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation-chicken next to vegetable-cookline.
- Critical. Observed raw animal food stored over ready-to-eat foodeggs over vegetables.
- Critical. Observed buildup of slime on soda dispensing nozzles-sushi bar.
- Observed wall soiled with accumulated grease--fryer area sides/behind.
- Critical. Observed toxic item stored by food--vitamins sitting on soda boxes-sushi bar
- No Heimlich maneuver sign posted.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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