- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Hand cloths Used in keeping rice moist and paper towel use as liner for eel. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Cutting board(s) stained
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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 - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.use of cardboard boxes as food containers to drain oil from chicken and other grease foods.
- High Priority - Raw animal food stored over ready-to-eat food. At the cook line top cooler . **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Throughout business........
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food in WIC and WIF stored on floor ...beef, pork, chicken
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Can of soda in prep area, no straw or lid.
- Basic - Flour scoop handle in contact with flour also using cup with no handle.
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. .... .....All ware washing , cutting and other items are done without sanitizer.in the sushi bar and back counter...........
- Basic - Food stored on floor. Store in walkin cooler carrots
- Basic - Food-contact surface not smooth and easily cleanable. ......counter top by the sushi bar was corroded out, needs to be replaced..........
- Basic - Stored food not covered in walk-in cooler. All vegatables and meats were uncovered example , beef, egg rolls, cut lettuce, noodles, and cooked chicken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food. RIC cooler had raw eggs over RTE noodles
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. ...........Stop sale on chicken and ribs . At 90° and 91° under the stove in a card board box.........
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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. Beef , chicken and pork I taken out of original container and not date marked
- Intermediate - Employee used handwash sink as a dump sink. By the sushi bar HWS being used to dump sushi rice.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ......Chicken left out on stool by the back door...
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service....... It is printed on menu, but menu items not identified.........
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All food made on site not marked.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust, rust and/ or dirt on nonfood-contact surface. Shelves.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Knifes on sushi station stored on top of soiled reach in cooler between cooler and counter. **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 with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. In kitchen, due to grease trap overflow/clogging and cleaning of grease trap. **Corrected On-Site**
- Basic - Food stored on floor.bag of onions, boxes of chicken and greens on kitchen floor. AND. Beef, chicken in walk in freezer . **Corrected On-Site**
- Basic - Grease, food debris and debris accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease. Grease dripping from hood.
- Basic - In-use rice scoop/spoon and utensils stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - Plastic jug cut in half and reused as scoop. For rice. **Corrected On-Site**
- Basic - Soiled Cardboard used to line nonfood-contact shelves.
- Basic - Standing water inside of kitchen reach in cooler.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Tools stored on top of meat grinder near slicer on kitchen shelf.
- Basic - Stored food not covered in walk-in cooler. Egg rolls, fried shrimp/chicken. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several at sushi station and in kitchen. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Grease interceptor/trap overflowing onto floor/ground. Kitchen. Being cleaned out at time of inspection due to clogged and full grease trap.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Re-using cardboard boxes to store cooked pork, chicken and fried shrimp in it unprotected. Walk in cooler.
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked pork in walk in cooler. **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. Cooked pork, egg rolls, chicken, fried shrimp, cooked pasta/noodles in walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid cleaner in spraybottle near dish wash area. **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. cornstarch and sugar container . Corrected On Site.
- 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. gloves worn
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving above 3 compartment sink soiled.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. cookline cooler .
- Observed equipment in poor repair. rusted can opener and stand.
- Observed equipment in poor repair. rusted shelving inside chest freezer at cookline .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Observed gaskets with slimy/mold-like build-up. at all 3 cookline coolers.
- Critical - Observed handwash sink used for purposes other than handwashing. used as prep sink in sushi bar area. 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. cornstarch and sugar containers. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 80 degrees .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer at cookline .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. soda storage cooler near 3 compartment sink .
- Observed nonfood-contact equipment in poor repair, chest freezer lid in disrepair , held together with duct tape.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 56 degrees. placed inside cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sushi fish.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over ribs at walk in cooler .
- Observed reach-in cooler gasket torn/in disrepair. at cookline .
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. ribs and prepped veggies at walk in cooler .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 76 degrees . Corrected On Site. operator completed application for time as a public health control. Rice time marked. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken and pork.
- Critical - Working containers of food removed from original container not identified by common name. spice containers near cookline .
- Critical - Working containers of food removed from original container not identified by common name. sushi fish.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.WALKI N
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed food stored on floor.WALKIN
- Critical - Observed raw animal food stored over ready-to-eat food.RAW SHRIMP OVER VEGETABLES
- Critical - Observed soil buildup inside ice bin.LID
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN FREEZER
- Observed wall soiled with accumulated black debris in front counter haNDWASH area.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
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