- Basic - Bowl or other container with no handle used to dispense food. Container in shrimp sauce, employee removed **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish machine racks, handles on prep unit, fans in sushi and dish machine area
- 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. Over prep reach in cooler, across from triple sink, removed by mgr **Corrected On-Site**
- Basic - Food stored on floor. Ginger in bucket at sushi area, cook placed it on top of an empty bucket, frying oil in kitchen, several buckets with soy sauce in wic **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. On upright white cooler at bar, shrimp sauce made here with milk **Repeat Violation**
- Basic - Reuse of single-use articles. Gatorade and vinegar jugs used for tempura sauce made here, mgr, removed and placed in soy bucket **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To cut cucumbers, cook washed hands **Corrected On-Site** **Repeat Violation**
- 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. Cutting cucumber for sushi, cook got gloves **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale. Lemons in container, bar ice bin, mgr removed **Corrected On-Site** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed ladle only, then placed in shrimp sauce, employee got it out **Corrected On-Site** **Repeat Violation**
- 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. Sushi rice, tempura shrimp and batter, corrective action: cook wrote time **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cut veggies in walk in cooler, mgr rearranged **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw shrimp in prep reach in cooler, mgr rearranged **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 opened on Tuesday **Corrected On-Site** **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside toaster oven, sushi area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Couldn't find them
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area, and bar area, by dish machine-dispenser not working, employee got them **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. By triple sink, pink solution, employee wrote name **Corrected On-Site** **Repeat Violation**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On teriyaki sauce **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. By back door
- Basic - Food stored in dry storage area not covered. Opened bulk bags, storage shelf **Corrected On-Site**
- Basic - Food stored on floor. Oil jugs, mayo jars, by back door, boxes in walk in freezer and sauces in buckets in walk in cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 72° water, cook line, spoons in 60° water at sushi bar**Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep units **Corrected On-Site**
- High Priority - Container of medicine improperly stored. On top of ice machine **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To make sushi roll **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.raw chicken and then raw veggies and cooked noodles to place on grill, same gloves **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Bowls with mushrooms stacked on top of each other, mushroom touching bottom of bowl , cook line shelf
- High Priority - Food stored in ice used for drinks. Lemons in container, ice bin **Corrected On-Site** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed me rinsed only, rice container
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 58° tempura shrimp on table, 60° tempura bater by cook line, 70° sushi rice, explained time as public health control, corrective action: placed in cooler and wrote times **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauces, cook line cooler, raw eggs over veggies in wic, raw salmon over sauces in sushi cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw steak over raw seafood in cooler by triple sink **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Scattered throughout bar and sushi area, by plastic wrap and to go containers **Corrected On-Site**
- 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 opened yesterday morning **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Tray on it, cook line **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Beverage station **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid above triple sink **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine. Accumulation of slime in wash bowl. **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. On prep table next to prep top cooler. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, watermelon, raw pork and other items.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. BAR. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within container. Handles in product, crispy crunchies for soup.
- Basic - Newspapers used to line nonfood-contact shelves, kitchen cook line areas.
- Basic - Reuse of single-use articles. Washing soup plastic containers and lids in hand wash sink.
- Basic - Uncovered food stored near sink exposed to splash. Uncovered crispy crunchies on bottom shelf under soup, next to hand wash sink on cook line. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Repeat Violation**
- High Priority - Brown Paper towels used to line food containers to collect grease, in direct contact with food.
- High Priority - Food stored in ice used for drinks. Container of sliced limes, bar ice bin. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scallops set on top of other pans inside prep top unit, 47°. Corrective action/ placed pan down in the prep top area. Tempura batter 45° . Corrective action/ placed bowl back in cooler. Operator stated this is not held by time.
- 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. Cream cheese opened yesterday and sliced, in walk in.
- Intermediate - Handwash sink not accessible for employee use at all times. Tray completely covering hand sink for cook line. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Full of scrub pads and plastic containers being washed.
- Intermediate - No soap provided at handwash sink. BAR.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees on site have no certification.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles cooked yesterday, in walk in cooler. Sushi fish at sushi bar reach in cooler.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves in rear. **Warning**
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6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine: .slime in wash bowl. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves in rear. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Jugs of oil. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar and server area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout and on carts. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles 79 cooked about 1230. Corrective action : placed in freezer. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Bulk bins in rear on shelves. **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. Gallons of milk in walk in. **Warning**
- Intermediate - Equipment drain line draining into handwash sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Tray completely covers hand wash sink in kitchen. Large plate in grill area hand sink. Container over dish wash area hand sink. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and server area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. NO advisory on sushi menu. On 3 other menus. **Warning**
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4/1/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Food-contact surface not smooth and easily cleanable. knife handle wrapped in foil
- Critical - Handwash sink not accessible for employee use at all times. blocked with tray/food Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. sushi bar area sink Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. E Bennett arrived during inspection
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. coke nozzle
- Critical - Observed expired Food Manager Certification. Z Liu
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. white rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 78'F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 73'F on shelf in kitchen. Corrective action=moved to cooler
- Critical - Observed raw animal food stored over ready-to-eat food. beef stacked on veggies, top of make table
- Observed utensils stored in crevices between equipment. knives tucked between prep table and reach-in Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. batter mixture
- Soiled aprons not kept in a suitable container prior to laundering. apron in container with sauces on crash cart
- Waste line missing at soda gun holster.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Has National Restaurant Assn. certificates, but has new unused FRA books on premises for re-training.
- Critical - Employees food not seperated and marked in walk in, pork chops. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, bar. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. In bar, sink full of spray bottles. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, sushi case, sushi freezer, sushi cooler.
- Critical - No handwashing sign provided at a handsink used by food employees, mens restroom, wait station.
- Observed grease and residue build-up on nonfood-contact surface, metal shelf under table cooking grills.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Open bag of hawaiian rolls on sushi table. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, on ice machine. Corrected On Site.
- Critical - Observed apron covering sauces on chef cart used at cooking tables. Corrected On Site.
- Critical - Observed buildup of sticky residue on sake dispensing machine. Corrected On Site.
- Critical - Observed buildup of sticky residue on soda gun, bar.
- Critical - Observed food stored in ice used for drinks, container of lime slices at bar. Corrected On Site.
- Critical - Observed food stored on floor, box of edamame, walk in freezer. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, old rice pieces on some cooking table grills.
- Observed leaking pipe at plumbing fixture, hand sink at bar runs all over floor. Unable to use.
- Observed residue build-up on nonfood-contact surfaces, shelves throughout.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2011 | Routine - Food | Call Back - Complied |
- Faucet/handle missing at plumbing fixture, handwashing sink in grill room. Repeat Violation.
- Critical - Observed buildup of mildew on soda dispensing nozzles. Corrected On Site.
- Observed employee with no hair restraint.
- 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, potatoe powder. 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, vegetables. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrective action taken, placed in cooler.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided, not on lunch menu. (Is on dinner and sushi menu.) Steak is cooked to order on lunch menu. Repeat Violation. Posters previously provided are not displayed. Raw or undercooked animal food may not be served.
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9/7/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Current Hotel and Restaurant license not displayed, expired one posted. Corrected On Site.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Has some Servsafe employee certifications.
- Faucet/handle broken at plumbing fixture, handwashing sink in grill room.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Carton of tea wet, stuck to surface under counter with tea urns. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, wait station. Corrected On Site.
- Critical - No conspicuously located thermometer in bar cold holding unit, sushi display and sushi freezer. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment, wash bowl and flat screen filthy.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils, on ice machine.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed buildup of sticky material on heated sake machine, splash plate.
- Critical - Observed containers of medicine improperly stored, on ice machine. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area, cook line.
- Critical - Observed food stored on floor, carton of mackerel in freezer. Corrected On Site.
- Observed ice scoops with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening- bar, half and half.
- Observed residue build-up on nonfood-contact surface; food scrape through chute on sushi tables not cleaned.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine- sushi bar wet towel container over 200 ppm.
- Critical - Observed uncovered food in holding unit/dry storage area, in use tea urn. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on paper sushi menus or lunch (beef) menus. Raw or undercooked food may not be served. 3 Posters provided. Corrected On Site.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Bamboo sushi mats used.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage, sushi rice, sugar.
- Violation: 29-11-1 Observed leaking faucet at plumbing fixture, dishwashing sink.
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1/27/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, tofu cubes, milk.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name, potato flour.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tofu cubes, some sushi. Corrected On Site. Tofu cubes 51 at call back.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice. No ph test, time not used. Corrected On Site, time form completed.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit, sushi case.
- Critical. Violation: 08B-03-1 Observed employee foods not seperated and marked in walk in cooler- chicken feet.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface, over noodles in walk in. Towel in sushi 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, server preparing soup handling mushroom and green onions and Wait staff with tea lemons. Corrected On Site. At call back, cutting vegetables without gloves.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, dishwasher- without washing hands before helping with sauce portioning. At call back, employees did not wash hands before putting on gloves.
- Violation: 13-02-1 Observed employee with ineffective hair restraint, server with long ponytail.
- Violation: 13-03-1 Observed employees with no hair restraint, cook, dishwasher, server preparing soup.
- Violation: 14-35-1 Observed dirty/worn cardboard used as shelf cover.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Bamboo sushi mats used.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage, sushi rice, sugar.
- Violation: 24-09-1 Observed clean equipment stored on floor, giant pot under window to wait area.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment, knives.
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink, sushi bar.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, sushi bar.
- Violation: 29-11-1 Observed leaking faucet at plumbing fixture, dishwashing sink.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, mens restroom.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, bar and wait station.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory, wait station.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured, hallway.
- Critical. Violation: 53B-08-1 No proof of required employee training provided for some employees. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, tofu cubes, milk.
- Critical. Working containers of food removed from original container not identified by common name, potato flour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tofu cubes, some sushi. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice. No ph test, time not used. Corrected On Site, time form completed.
- Critical. No conspicuously located thermometer in holding unit, sushi case.
- Critical. Observed food stored on floor, bag of onions and pan of peeled onions.
- Critical. Observed uncovered food in holding unit/dry storage area, in use tea urns. Corrected On Site.
- Critical. Observed employee foods not seperated and marked in walk in cooler- chicken feet.
- Critical. Observed cloth used as a food-contact surface, over noodles in walk in.
- Critical. Observed cloth used as a food-contact surface, rice bags.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, server preparing soup handling mushroom and green onions and Wait staff with tea lemons. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice, buried in ice machine.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook used dishwashing sink.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female washing salad, 4 bracelets on.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, dishwasher- without washing hands before helping with sauce portioning.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands , sushi chef.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with ineffective hair restraint, server with long ponytail.
- Observed employees with no hair restraint, cook, dishwasher, server preparing soup.
- Observed dirty/worn cardboard used as shelf cover.
- Food-contact surface not smooth and easily cleanable. Bamboo sushi mats used.
- Observed nonfood-grade containers used for food storage, sushi rice, sugar.
- Observed clean equipment stored on floor, giant pot under window to wait area.
- Observed utensils stored in crevices between equipment, knives.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, not inverted at sushi bar.
- Critical. Cold water not provided/shut off at employee handwash sink, sushi bar.
- Critical. Hot water not provided/shut off at employee hand wash sink, sushi bar.
- Observed leaking faucet at plumbing fixture, dishwashing sink.
- Critical. Handwash sink not accessible for employee use at all times, bar. Full of stuff inside.
- Critical. Handwash sink not accessible for employee use at all times, dishwashing area. Sink full of pans. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, mens restroom.
- Critical. Hand wash sink lacking proper hand drying provisions, bar and wait station.
- Critical. Handwashing cleanser lacking at handwashing lavatory, wait station.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Hats left all over kitchen.
- Critical. Observed extension cords in use for non-temporary period throughout establishment . For reporting purposes only.
- Critical. Hotel and Restaurant license not displayed.
- Carbon dioxide/helium tanks not adequately secured, hallway.
- Critical. No proof of required employee training provided for some employees. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/22/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit, chicken over shrimp in reach in cooler.
- Critical. Observed cloth used as a food-contact surface, napkins covering beef. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, plastic cups in sesame seeds and rice. Corrected On Site. Repeat Violation.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed build-up of food debris on nonfood-contact surface, counter under microwave. Corrected On Site.
- Critical. Cold water shut off at employee handwash sink. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory, women's restroom. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris accumulated on kitchen floor and at bar.
- Observed hole in wall above electrical box in storage area.
- Critical. Observed toxic item stored by food, next to rice in kitchen. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period, in kitchen. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash, miso soup next to handwashing sink without splash guard.
- Critical. Observed food stored on floor, onions. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, rice. Corrected On Site. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, employee handling vegetables. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris in kitchen.
- Critical. Hotel and Restaurant license not properly displayed.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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