- Basic - Faucet on handsink in sushi area in disrepair.
- Basic - Bowl or other container with no handle used to dispense rice. **Corrected On-Site**
- Basic - Build-up of food/grease on handles of bulk rice container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on sushi prep cooler in poor repair.
- Basic - Salads stored in reachin cooler with no protection between bowls. **Corrected On-Site**
- Basic - Stored broccoli not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. Lettuce held at 68° in bucket/w water. Corrective Action Taken. Placed in walkin cooler. Only out for 20 mins.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pitcher. **Corrected On-Site**
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Soil residue build-up around faucet handles in sushi area.
- Basic - Stored leafy greens not covered in walk-in cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. CHICKEN, and LEMONS.
- Intermediate - Accumulation of hand prints on rice scoop.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/25/2013 | Routine - Food | Call Back - Complied |
- Basic - High Priority - Dead roaches on premises. Approximately 20-30 dead roaches in kitchen - in handsink, below triple sink, below ware washing machine. 6/24/13 -four dead reaches below prep table at rear of kitchen.
- High Priority - Roach activity present as evidenced by live roaches found. Approximately 10-20 live roaches in kitchen - in handsink , below triple sink and below warewashing machine. 6/24/13 -five live roaches below triple sink and handsink in rear.
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6/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. At sushi area.
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce container. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At wok station , prep area
- Basic - Build-up of grease on nonfood-contact surface. Stove in kitchen.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Warewashing area and bins used at warewashing area for utensil storage.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil container
- Basic - Cloth used as a food-contact surface.Covering bowls of salad in walkin cooler and stored in crock pot containing sushi rice. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Below triple sink and dish machine - strainer placed above floor drain contains food debris buildup.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food not stored at least 6 inches off of the floor. Box of avocados. **Corrected On-Site**
- Basic - Food stored on floor. Containers of ginger at sushi bar. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. In kitchen and at sushi bar area. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 82°f **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot placed in rear area of kitchen with minor child.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meat at triple sink. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler.Various food products.
- Basic - Utensils in poor condition. Used for soup.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Working containers of food removed from original container not identified by common name. Flour and other container below prep table in kitchen.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Temp 70°f. PLACED IN COOLER. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Triple strength Fish Oil above food storage shelf in kitchen.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Temp - 82°f in cooker. UNIT TURNED ON. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. Approximately 20-30 dead roaches in kitchen - in handsink, below triple sink, below ware washing machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter -temp 47°f in reach in cooler. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over vegetables.
- High Priority - Roach activity present as evidenced by live roaches found. Approximately 10-20 live roaches in kitchen - in handsink , below triple sink and below warewashing machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot and utensil stored in hand sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen . **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Two minor children in kitchen area.
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6/21/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup in rice container
- Basic - Cloth used as a food-contact surface. Cloth laid over pre-made salads in walkin cooler
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walkin cooler
- Basic - In-use tongs stored on oven door handle between uses. On cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice in water at 75?F v
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp on cookline. Placed into sink under running water
- Basic - Reach-in cooler gasket torn/in disrepair. Make table cooler starting to tear Maketable cooler in sushi bar
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket at 0ppm chlorine
- High Priority - Food not properly protected from contamination. Container of rice placed inside of rice cooker, directly on top of another batch or rice. Per-made salads stacked directly on top of each other in walkin cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter at 58?F. Discussed using time in lieu form
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef stored in front of chicken in top part of maketable cooler on cookline. Items relocated
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. In upright freezer on cookline
- Intermediate - Cold water not provided/shut off at employee handwash sink. Faucet at rear kitchen handsink not working
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Using Escolar , but menu says White Tuna. Invoice says Escolar**Admin Complaint**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Discussed with owner options of denoting raw items on future printing of menu
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1/29/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep. Cooler. Potentially Hazardous Food held at 44 Degrees F. Thermostat Adjusted. Ambient Air Temperature at 45 Degrees F.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken , Shrimp and Steamed Dumplings at 44 Degrees F. in prep. cooler.
- Observed residue build-up in mop sink.
- Critical - Observed soy sauce stored on floor.
- Critical - Observed workers food stored over/next to customer's food.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Salt and Sugar.
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7/20/2012 | Routine - Food | Warning Issued |
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. SODA. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed employee improperly washing hands.(Touching faucet handles after washing hands).
- Observed gaskets on prep. cooler with food build-up.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, ice scoop handle touching ice, and tongs stored on bar of grill. ALL Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter, 55 Degrees F. at room temperature. Corrected On Site.
- Critical - Observed potentially hazardous food thawing at room temperature on drain board. Corrected On Site.
- Critical - Observed several unlabeled sanitize solution buckets. Corrected On Site.
- Observed thick black carbon-like residue on grill.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. (Tempura Batter Mix).
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsinks used by food employees.
- 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.
- Critical - Observed red portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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9/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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