- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of ice machine
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Intake to AC unit
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on oven door handle.
- 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. Rice
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Working containers of food removed from original container not identified by common name. Dry ingredient bins
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over chopped garlic
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and beef with noodles
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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 noodles and broccoli in the reach in cooler
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Duct tape used on food containers **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment in poor repair. Reach in cooler not functioning **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**
- Basic - Wall in disrepair. Near washing machine room **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Dry ingredient bins **Warning**
- High Priority - Equipment and utensils only rinsed. No wash or sanitizing performed on rice container at sushi bar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler holding temperatures at 44°F. Noodles, tofu, chicken and pork mixture holding at 44°F, operator called technician for walk in cooler. Followup will be conducted on 4/28/14 **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. Sushi rice **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used for rinsing rice container **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Wontons **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Wontons cooling from morning 10am at 48°F. Walk in cooler unable to maintain 41°F**Warning** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items in the walk in cooler **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Several areas have paint stripped away and one tile bulging from what appears to be water damage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware and prep bowls
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on top shelf of cooks line uncovered. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls on clean dish rack
- Basic - Interior of microwave heavily soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. Cooks line.
- Basic - Working containers of food removed from original container not identified by common name. Salt in prep area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw shrimp 49°, raw beef 50°. Food stored overnight. Operator discarded. No stop sale issued due to small quantity of each product.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.bar area **Corrected On-Site**
- Basic - Equipment in poor repair./ left side cooks line reach in not working not in use at this time
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ no ambient thermometers in any reach in unit including sushi bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ several places
- Basic - Working containers of food removed from original container not identified by common name./ bulk rice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ raw beef, chicken less than 1 hr recommended rapid chill- observed product on ice bath temperature now down to 43 degrees f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.for salmon, tuna for sushi bar
- Intermediate - Spray bottle containing toxic substance not labeled./ bleach **Corrected On-Site**
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-machine tested at 0 ppm after 2 tests. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Critical - Excessive soap and bubbles flowing out of machine.
- Critical - Hand wash sink lacking proper hand drying provisions-cookline. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Dishes on sushi bar.
- Critical - No conspicuously located thermometer in holding unit-walk-in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees-3 bin sink area.
- Critical - Observed accumulation of debris on warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair-tile missing.
- Critical - Observed food stored on floor-sugar in back room near dishwasher. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.
- Observed heavy residue build-up on nonfood-contact surface-intetior of duck oven.
- Critical - Observed potentially hazardous food thawed at room temperature-items at sushi table.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Prepped Raw chicken over ready to eat and over prepped beef.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice at 125-advised reheat to 165 then hold above 135. Made this morning and put into unplugged holding device. Reheated to 170 as retemped by inspector. Corrected On Site.
- Towel under cookline cutting board.
- Critical - Water pressure lacking at handwadh sink by 3 bin sink.
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9/11/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, kitchen.
- Violation: 15-32-1 Observed reach in freezer gasket torn/in disrepair. Repeat Violation.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue, cook line unit's.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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4/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, as evidenced by potentially hazardous foods stocked in cook line reach in cooler are at 53-56 degrees F for several hours. This violation must be corrected by : 04/18/12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength., tested 3 times at 0 ppm. Must discontinue use of machine and manually sanitize until machine can be repaired.
- Critical - Observed cloth used as a food-contact surface, cloth towel covering rice in the walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable, kitchen.
- Observed dusty ceiling tiles and/or air conditioning vent covers, above the sushi bar.
- Critical - Observed food stored on floor, cases of noodles and coconut milk.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, pla tic bowls being used to scoop dry food products.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, knives at sushi bar stored in 74 degrees F standing water.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cook line unit's.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, par cooked chicken, raw shrimp, and raw shrimp in the cook line reach in cooler are at 53-56 degrees F, cook stated foods were stocked this morning. Stop sale issued due to unable to verify time foods were stocked. This violation must be corrected by : 04/18/12. Repeat Violation.
- Observed reach in freezer gasket torn/in disrepair. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, unwrapped straws in caddy on bar allowing for potrntial customer cross contamination.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/17/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food, flats of raw shell eggs stored over case of cabbage and snow peas in the walk in cooler. Repeat Violation. Observed on callback inspection a plastic wrapped pan of raw tuna stored above zucchini in the walk in cooler.
- Violation: 15-32-1 Observed reach-in freezer gasket torn/in disrepair, 2 door stand up unit.
- Violation: 23-07-1 Observed bar area reach in cooler gaskets with slimy/mold-like build-up.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times, dish area handwash sink has a sushi rice holding container stored on the basin- completely covering it. Repeat Violation. Observed on callback inspection glass doors for sushi case stored in sushi counter handwash sink.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors, both kitchen rear exit and screen door.
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10/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured, at the bar area.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, dish area handwash sink has a sushi rice holding container stored on the basin- completely covering it. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Identity of food or food product misrepresented. Observed Wasabi White Tuna Roll, wasabi mayo white tuna roll, and white tuna roll advertised on lunch, dinner, and take-out menu's- establishment is serving escolar in rolls to consumer.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed salmon, escolar, and wahoo in sushi case offered for consumers- invoices state for Fresh salmon "Warning- May contain parasite, please cook properly freeze at -4 deg F or below for 7 days before consumption" and yellowtail, wahoo, and escolar invoice states " Fresh seafood must be cooked before eaten. For parasite destruction, frozen fish products must be stored below minus 4 degree fahrenheit for more than 7 days".
- Observed a nonfood-grade basting brush used in food, metal banded basting brush-metal band is rusted.
- Observed bar area reach in cooler gaskets with slimy/mold-like build-up.
- Critical - Observed container of medicine improperly stored, box of Alka Seltzer on shelf over cookline make area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook put gloves on without washing hands first.
- Observed nonfood-grade containers used for food storage, Rubbermaid Roughneck and Sterilite storage bins used to stored bulk dry food products.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sushi rice at the sushi counter is at 79 degrees, sushi chef stated the rice is from last night and will be discarded. Discussed "Time as a public health control" procedures with sushi chef. Corrected On Site, rice discarded.
- Critical - Observed raw animal food stored over ready-to-eat food, flats of raw shell eggs stored over case of cabbage and snow peas in the walk in cooler. Repeat Violation.
- Observed reach-in freezer gasket torn/in disrepair, 2 door stand up unit.
- Critical - Outer openings not protected with self-closing doors, both kitchen rear exit and screen door.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, tested at 10 PPM.
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8/26/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi bar cold hold display case not maintaining.
- Critical - Hand wash sink lacking proper hand drying provisions-sushi station.
- Critical - Handwash sink not accessible for employee use at all times. Handwash sink attached to dishwasher, has dirty dishes piled on it-blocking access.
- Critical - Handwashing cleanser lacking at handwashing lavatory-sushi station.
- Observed cutting boards throughout facility heavily grooved/pitted and no longer cleanable.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi master wearing several bracelettes
- Critical - Observed handwash sink used for purposes other than handwashing. Susshi maker leaves wet wiping cloth in handwash sink basin.
- Critical - Observed heavy black mold like slime buildup in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Various sushi fishes holding at 48F. Employee states items were placed after 11:00. Advised quick chill to 41 or colder.
- Critical - Observed raw animal food stored over ready-to-eat food. Cookline, raw shell eggs holding directly on prepped carrots. Carrots disposed of by cook.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice marked with time from 1:00 until 6:00 pm indicating 5 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Green wiping cloths everywhere.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. Observed an ice bin where scooping will take place installed at front counter area- Proviso stated "As agreed to, soda machine with an ice bin at the front counter will be replaced with a soda and ice dispenser. No ice will be scooped at the front counter area. An additional handwashing sink will be required at the front counter area if handwashing violations are observed, ice scooping and/or food preperation occurs". As per D4 Districr Manager- no ice scooping can take place in this area- operator must replace bin with ice dispenser.
- No Heimlich maneuver sign posted.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed dish area handwash sink is sunk into drainboard, as per Plan Reviewer, operator must install a splash guard between the third bay and handwash sink basin and a wire rack above 3 bay sink.
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2/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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