- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves.
- Basic - Employee personal items stored in or above a food preparation area. Phones **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Food stored on floor. Kitchen and walk in cooler **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Sushi area
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Soil residue build-up on sides of fryer, stove burners
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. I made employee wash hands before making sushi **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ ppm **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Equipment drain line draining into handwash sink. Sushi area
- Intermediate - Handwash sink not accessible for employee use at all times. All sinks in kitchen **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Green scratch pad in Sushi hand sink
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. By fryers
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on kitchen equipment
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil
- Basic - Cloth used as a food-contact surface. Sushi rice **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. coats **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unnecessary items on the premise. Kids basketball hoop in kitchen **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Container of medicine improperly stored. On cook line
- 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. Tests at 10 ppm
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk containers, bamboo sushi rice bowl
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces in walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- High Priority - Toxic substance/chemical stored by or with food. Cleaner next to bottled water **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD40
- High Priority - Vacuum breaker missing at hose bibb. Fountain **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks on cook line **Repeat Violation**
- Intermediate - No soap provided at handwash sink. By fryers
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Has form but it is not filled out completely
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on all kitchen equipment
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. In sushi rice
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo sushi bowl
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unnecessary items on the premise. Kids basketball hoop stored in kitchen
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- 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. Cutting produce **Corrected On-Site**
- High Priority - First aid supplies improperly stored. On cooks line
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Bulk items
- 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
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner
- High Priority - Vacuum breaker missing at hose bibb. Front fountain
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Handwash sink not accessible for employee use at all times.all
- Intermediate - No soap provided at handwash sink. Server and dish washer hand sinks
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Portable fire extinguisher is inaccessible. For reporting purposes only. By back door
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Cloth used as a food-contact surface. Reach in cooler at cook line.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored in a prohibited area. Under handsink at sushi bar.
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- Basic - Paper towel used as liner for food container. Reach in cooler at cook line.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen.
- 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.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- 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. **Repeat Violation**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar on menu. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times. By deep fryer. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. By deep fryer. **Repeat Violation**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Repeat Violation**
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4/9/2013 | Routine - Food | Administrative complaint recommended |
- Dollies, pallets, soda racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Critical - Observed food stored in a prohibited area. under plumbing at sushi bar handsink
- Critical - Observed food stored on floor. cooler , dry storage
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. bulk containers and bamboo sushi rice bowl
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Repeat Violation.
- Observed residue build-up on kItchen equipment
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Dollies, pallets, soda racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. servers
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. fill buckets
- 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.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. back hallway
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over sauces
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meats over sauces
- Critical - Violation: 08A-28-1 Observed food stored on floor. kitchen , cooler
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.kitchen
- Critical - Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. back emergency exit transformed into dry storage area
- Critical - Violation: 53B-08-1 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
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11/9/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times.kitchen
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. server,sushi
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. kitchen , cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. back emergency exit transformed into dry storage area
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over sauces
- Critical - Observed unlabeled spray bottle. pinl solution
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/8/2011 | Routine - Food | Warning Issued |
- Critical - Identity of food or food product misrepresented. crabmeat used in Kani Kama imitation crab
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink 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. Pro
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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5/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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