- No Violations Were Observed
|
08/04/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense rice. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters- kitchen and hibachi.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Hood filter in disrepair- hibachi station.
- Basic - No conspicuously located ambient air temperature thermometer in reach in cooler- sushi bar.
- Basic - No handwashing sign provided at a hand sink used by food employees- dishwashers handwash sink.
- Basic - Reach-in cooler door gasket torn/in disrepair- sushi bar.
- Basic - Single-service articles not stored inverted or protected from contamination- cup dispenser missing cover. **Corrected On-Site**
|
07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Identity of food or food product misrepresented. Red snapper on menu and establishment using tilapia menu item 8 (entrees menu ) white tuna on sushi menu item number 50. **Admin Complaint**
|
07/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Sushi vinegar. **Corrected On-Site** **Warning**
- Basic - Bucket of food stored on floor in walk in freezer . **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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **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. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak 55° F **Corrected On-Site** **Warning**
- 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. See stop sale. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over cut lettuce **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server station **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **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 - 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. Milk **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Identity of food or food product misrepresented. Red snapper on menu and establishment using tilapia menu item 8 (entrees menu ) white tuna on sushi menu item number 50. **Admin Complaint**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
|
4/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Food container used to dispense rice vinegar. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. Shelf under prep table in kitchen. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Covering rice at sushi bar.
- Basic - Drain cover(s) missing. Floor drains in middle of kitchen.
- 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 - Food not stored at least 6 inches off of the floor. Ingredients stored on floor in dry storage. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in freezer and dry storage.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Reach-in cooler gasket torn/in disrepair. Sushi cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Steak over sauces. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Miso soup 131° f COS 175° f. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Chemicals with clean dishes. **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing. Tray with glasses setting on sink at bar. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near kitchen entrance. Silver extinguisher on wall.
|
10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots in walkin cooler...chicken beef walkin freezer. **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm. **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
|
5/21/2013 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots in walkin cooler...chicken beef walkin freezer. **Repeat Violation** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment, tongs. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm. **Warning**
- 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, 0ppm. **Repeat Violation** **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped towels on floor, picked up then proceeded to food preparation. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth 112?f meso soup 110?f, for less than 4 hours. **Warning**
- Intermediate - Employee used handwash sink as a dump sink, cookline. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
|
5/17/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, bowl in ice machine. **Corrected On-Site** **Warning**
|
4/30/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, bowl in ice machine. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walkin cooler..rice/carrots...walkin freezer...soybeans. **Repeat Violation** **Warning**
- Basic - Clean utensils stored between equipment and wall, knives next to walkin cooler. **Corrected On-Site** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, dining room. **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 personal items stored in or above a food preparation area, cellphone. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken, lid cut for ladle for ginger sauce. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, hinged containers in storage area. **Corrected On-Site** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- 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, 0ppm corrected 50ppm. **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. Employee handling cooked vegetables/shrimp cookline. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- 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. Shrimp tempura batter rice...kitchen....sushi rice in sushi bar. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over precooked potstickers upright freezer cookline. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in prep sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, pan of dishes on top dishpit. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, next to walkin cooler. **Corrected On-Site** **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, dishpit. **Warning**
|
4/29/2013 | Complaint Full | Warning Issued |
- Basic - Ambient air temperature thermometer not in cold part of cooler in holding unit, cookline. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, tuna beef. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, sushi bar. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food being prepped on floor, rice. **Corrected On-Site**
- Basic - Food stored in brute with hole in lid in dry storage.
- Basic - Handwashing sink soiled, both handsinks in kitchen. **Repeat Violation**
- Basic - Raw animal food not properly separated from unwashed produce. Walkin cooler carrots next to prepared raw beef. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler, shrimp. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Batter, shrimp on cookline....sushi rice at sushi bar.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine over 200ppm.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, dishpit area. **Corrected On-Site**
|
1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked rice cookline.
- Critical - Violation: 08A-28-1 Observed food stored on floor, onions carrots walkin cooler.
- Critical - Violation: 08A-28-1 Observed food stored on floor, salmon walkin freezer.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface, sushi rice.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watches bracelets.
- Critical - Violation: 12A-14-1 Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees eating then handling dishes/food preparation.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee talking on cellphone then proceeded to food preparation.
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled, cookline.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 32-05-1 Observed handsink in dishmachine area slowly draining. Repeat Violation.
- Critical - Violation: 32-07-1 Observed handsink not clean next to walkin cooler.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
|
8/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions, dishmachine area. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface, sushi rice.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees eating then handling dishes/food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee talking on cellphone then proceeded to food preparation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watches bracelets.
- Critical - Observed food stored on floor, onions carrots walkin cooler.
- Critical - Observed food stored on floor, salmon walkin freezer.
- Critical - Observed handsink in dishmachine area slowly draining. Repeat Violation.
- Critical - Observed handsink not clean next to walkin cooler.
- Critical - Observed interior of microwave soiled, cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over cut vegetables in makeline. Corrected On Site.
- Critical - Observed rodent activity as evidenced by rodent droppings found, 25 hard droppings in sushi bar area. This violation must be corrected by : 8-01-12.
- Critical - Observed toxic item improperly stored, window cleaner next to straws. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, bag of panko. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked rice cookline.
|
7/31/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm corrected to 50ppm. Corrected On Site.
- Floors not maintained smooth and durable. Missing tiles in womens restroom.
- Critical - Hand wash sink lacking proper hand drying provisions, dishmachine area. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, sushi bar.
- Critical - Handwash sink not accessible for employee use at all times, handsink full of towels dishmachine area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on top of ice machine.
- Critical - No conspicuously located thermometer in habachi cooler.
- Critical - No conspicuously located thermometer in sushi bar.
- No copy of latest inspection report. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed ceiling tiles in disrepair, possible water damage/black mold like substance on some tiles in dining room.
- Critical - Observed cellphone on cutting board sushi area, possible cross contamination issues. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee coming from dishmachine area to food preparation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Observed food debris accumulated on floor, habachi areas..
- Critical - Observed food stored on floor, green onions in walkin cooler.
- Critical - Observed handsink draining very slowly, dishmachine area.
- Critical - Observed handsink not cleaned, dishmachine area. Corrected On Site.
- Critical - Observed handsink not cleaned, rice cooking area.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing top of sushi rice holder in handsink. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup. Corrected On Site.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue, habachi cooler.
- Observed open dumpster lid. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over butter habachi cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment, knives stored between wall and pipes. Corrected On Site.
|
2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report. Repeat Violation.
- Critical - No proof of parasite destruction of nonexempt fish. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed buildup of black mold like substance in the interior of ice machine.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling soiled dishes to clean dishes.
- Critical - Observed employee improperly washing hands. Employee only wet hands then dried.
- Critical - Observed employee wash hands with no soap. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, employee washed hands in compartment sink. Repeat Violation.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed handsink not clean, sushi bar.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towels sushi bar.
- Observed open dumpster lid.
- Critical - Observed soil buildup inside ice bin. Repeat Violation.
- Critical - Observed toxic item stored by food, window cleaner. Corrected On Site.
- Critical - Observed uncovered food in waitress area, sugar. Corrected On Site.
- Critical - Observed uncovered food in walkin cooler, cut vegetables.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice. Repeat Violation.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name, sugar.
- Critical - Working containers of food removed from original container not identified by common name. Sushi items in sushi cooler not labeled. Repeat Violation.
|
11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-23-1 No proof of parasite destructionof nonexempt fish. Repeat Violation.
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, rice.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name, sushi bar refrigerator. Repeat Violation.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, sugar. Corrected On Site.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, Sushi chef. Corrected On Site.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on top of ice machine. Corrected On Site. Repeat Violation.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee dropped item on floor, picked up, proceeded to food preparation.
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
- Violation: 15-31-1 Observed ice buildup in upright freezer cookline.
- Violation: 15-36-1 Observed knife block in use to store knives.
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink, habachi.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, habachi.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing, straw in handsink dishwashing area.
- Critical - Violation: 32-05-1 Observed handsink in disrepair, kitchen.
- Critical - Violation: 32-07-1 Observed handsink facility not clean.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, dishwashing area.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, habachi area. Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, dishwashing area. Corrected On Site. Repeat Violation.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
|
4/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 46 degrees fahrenheit.
- Critical - Cold water not provided/shut off at employee handwash sink, habachi.
- Critical - Hand wash sink lacking proper hand drying provisions, dishwashing area. Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink, habachi.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on top of ice machine. Corrected On Site. Repeat Violation.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees, dishwashing area.
- Critical - No handwashing sign provided at a handsink used by food employees, habachi area. Repeat Violation.
- Critical - No proof of parasite destructionof nonexempt fish. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, Sushi chef. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee dropped item on floor, picked up, proceeded to food preparation.
- Critical - Observed employee wash hands with no soap.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed handsink facility not clean.
- Critical - Observed handsink in disrepair, kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing, straw in handsink dishwashing area.
- Observed ice buildup in upright freezer cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs at 49 degrees fahrenheit salmon at 48 degrees fahrenheit in walkin cooler. This violation must be corrected by : 4-21-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna at 62 degrees fahrenheit escolar at 50 degrees fahrenheit in sushi bar cooler for less than 4 hours. Unit not turned on.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area, sugar. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, rice.
- Critical - Working containers of food removed from original container not identified by common name, sushi bar refrigerator. Repeat Violation.
|
4/20/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking.
- Critical. No proof of parasite destruction of nonexempt fish .
- Critical. Observed packaged food not labeled as specified by law, sushi items in sushi reachin cooler.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, held on cart.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at 97 degrees fahrenheit rice at 57 degrees fahrenheit for less than 4 years.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit, reachin cooler next to walkin cooler.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor, chicken scallops walkin cooler. Repeat Violation. Corrected On Site.
- Critical. Observed uncovered food on cookline, prepared plates Corrected On Site.
- Critical. Observed uncovered food in walkin cooler onions stock.
- Critical. Observed uncovered food, ice cream. Corrected On Site. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on top of ice machine.. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touched vegetables. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, employee touched spring rolls. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, sushi rolling. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair, upright cooler cookline.
- Observed a nonfood-grade sushi mat used in food.
- Observed knife block in use to store knives.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Cold water not provided/shut off at employee handwash sink, habachi area.
- Critical. Hot water not provided/shut off at employee hand wash sink, habachi area.
- Critical. Observed towel dispenser not working.
- Critical. Observed handsink not clean, dishwasing area. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, sushi area.
- Critical. No handwashing sign provided at a handsink used by food employees, kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees, habachi tables.
- Critical. Hand wash sink lacking proper hand drying provisions, dishwashing area. Corrected On Site.
- Floors not maintained smooth and durable, tiles in kitchen. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris, next to walkin cooler.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No copy of latest inspection report. Corrected On Site.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, noodles in upright freezer.
- Critical. No conspicuously located thermometer in reachin cooler cookline.
- Critical. No conspicuously located thermometer in reachin cooler next to walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor, carrots in walkin cooler.
- Critical. Observed uncovered food in chest freezer ice cream. Corrected On Site.
- 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, in panko flour.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on top of ice machine. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair, walkin cooler.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed soiled reach-in cooler gaskets next to walkin cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed evidence of mop/cleaning waste water dumped into 3-compartment sink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, spices dishes in kitchen sink. Corrected On Site. Repeat Violation.
- Critical. Observed handsink in dishwashing area water turned off. Sink leaks will be repairing.
- Floors not maintained smooth and durable, missing tiles in kitchen. Repeat Violation.
- No copy of latest inspection report.
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2/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)...rice.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...rice @ 66 and 59 f., walk in cooler. Corrected On Site...discarded.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice covered while cooling overnight; found at 66 and 59 f, wic.
- Critical. No conspicuously located thermometer in several coolers including one walk in cooler.
- Critical. Observed chicken stored on walk in cooler floor.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice machine.
- Critical. Observed soiled toaster oven...sushi bar.
- Observed build-up of food debris, dust or dirt on shelving...sushi bar.
- Critical. Observed handwash sink used for purposes other than handwashing...obstructed with bowl/utensils. Corrected On Site.
- Critical. No handwashing sign provided at all handsinks used by food employees.
- Floors not maintained smooth and durable...missing tile in kitchen.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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