- Basic - Wood food-contact surface not properly sealed. (Shelves at cook line and in walk in freezer.)
- High Priority - Containers of medicine improperly stored on top of cookline microwave. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (46°F raw fish, 54°F raw fish). Corrective action, shut doors to sushi display cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (Rice at cook line 126°F -135°F ). Corrective action: turn unit up.
- Intermediate - Handwash sink used for purposes other than handwashing. (Storage of bowls containing cooked rice.) **Corrected On-Site**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. ( in salt container) **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. (Shelves at cook line)
- Basic - Working containers of food removed from original container not identified by common name. (Salt) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Roe held from after-lunch prep in front line short cooler) **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. (Equiment in sink) **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean knives/utensils stored in crevices between equipment. (at cookline and at prep sink near dish machine) **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. (sushi bar short coolers)
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (bean sprouts and hydrating noodles) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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. (half and half)
- Marked exit/path to marked exit blocked. For reporting purposes only. back door near restrooms have high chairs and vacuum cleaner blocking path.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between 3 compartment sink and bay prep sink.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. No change on gauge during cycle.
- Basic - Objectionable odor in kitchen at dish machine.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. 3 sinks at front wait-station and sushi bar area have all supplies marking each sink as a hand sink. None can be used as prep due to this. 3 hand sinks in this area are not necessary. Operator removed handwash aids and marking at two end sinks where prep and pitcher filling takes place. Center bay sink to be used as hand wash sink for front line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- 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. 0 ppm chlorine after 7 cycles.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut poultry in walk in cooler from Sunday at 47?F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. 2 closed containers of cooked rice from previous night in walk in cooler at 76?F.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked rice from previous night.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Container of unpeeled avocado in cookline handsink. **Corrected On-Site**
- Intermediate - Hot and cold water not provided/shut off at employee handwash sink at front line sushi bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish machine area.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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 rice from previous night. Cut poultry from Sunday in walk in unit.
- Marked exit/path to marked exit blocked. For reporting purposes only. Screens, shelving, containers, equipment. No clear path to back door near restrooms.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Condensation or other drainage not disposed of according to law. In freezer, walk in cooler and under reach in cooler on cooks line.
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12/12/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. At all other sink locations.
- Critical - Condensation or other drainage not disposed of according to law. In freezer, walk in cooler and under reach in cooler on cooks line.
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Hand wash sink lacking proper hand drying provisions. At either handsink in kitchen. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Squid in one handsink and large bottle in other handsink. Both in kitchen. **Corrected On-Site**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. On cooks line.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed dead roaches on premises. Approximately 8-10 dead roaches under dish machine. **Corrected On-Site**
- Critical - Observed food stored on floor. Large stock pot of duck on freezer floor. **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 78? **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed at room temperature. Squid in handsink thawing. **Corrected On-Site**
- Observed reach-in cooler gasket torn/in disrepair. On cooks line.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 25 droppings under dishmachine. At least 9 fresh. Others are undetermined.
- Critical - Observed soiled reach-in cooler gaskets. Ken more stand up refrigerator.
- Observed utensils stored in crevices between equipment. Between prep tables in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses. In kitchen area.
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12/11/2012 | Routine - Food | Emergency order recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.less than 50 ppm
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. 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
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors and top of machine
- Observed clean equipment stored on floor. cutting board in warewashing area
- Observed employee with no hair restraint. missing on person doing food prep
- Critical - Observed food stored on floor. in walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil 64 degrees note stop sale issued Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over produce in w walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. condiment containers at sushi bar
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1/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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