- Basic - Bowl or other container with no handle used to dispense food. Observed a to go soup bowl in the rice in the kitchen area. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Observed cans of tomato sauce on the floor in the dry storage area. **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoop on shelf next to the rice in the back of the kitchen **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed to go bags with herbs in them in the walk in cooler. **Repeat Violation**
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed to go soup bowl in rice in back kitchen area.
- Basic - Case/container/bag of food stored on floor in kitchen. Observed a case of coconut milk on the floor in the kitchen area.
- Basic - Ice scoop stored on top of dirty ice machine between uses. Observed ice scoop on top of dirty dish machine. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food in to go bags in Walkin cooler.
- High Priority - Container of medicine improperly stored. Observed aspirin above rice cooker in the kitchen area. **Corrected On-Site**
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed water bottle on counter in prep area. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.Corrective action had operator wash and bring a Bain Marie of water up to 135°F and put them in said water on a spider eye.
- Basic - In-use wet wiping cloth/towel used under cutting boards
- 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. Observed dish machine at 00 ppm -chlorine after machine was run 3 times, corrective action had them set up 3 bay sink until dish machine is fixed, **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.Observed a piece of raw salmon over grapefruit in sushi cooler, **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a 1/9 pan in hand wash sink, in kitchen area. **Corrected On-Site**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- 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.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Uncleanable knife block in use to store knives. **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.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at back handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine chlorine sanitizer at 0ppm.
- Critical - Observed employee improperly washing hands. observed employee wash gloves instead of removing gloves and washing hands.
- Observed ice scoop with handle in contact with ice. behind the sushi bar
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed sanitizer solution at 0ppm in dishmachine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle raw beef then remove gloves, put on a new pair and directly handle tofu and onions without washing hands.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Working containers of food removed from original container not identified by common name, Observed soup and sauce containers in walk in cooler without any labels.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Observed grease dripping from hood, cook line. Exhaust system sticker indicating an expiration date of 5/16/2011.
- Observed build-up of grease on nonfood-contact surface. Observed a thick layer of grease on cook line floor and between equipment.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee cracking whole shell eggs and then noodles.
- Observed nonfood-grade containers used for equipment/ food contact storage. Observed whole shell egg flats used on table to hold pan with oil and strainer, cook-line. Corrected On Site.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetable soup in walk in cooler at 50F.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, by sushi preparation area handsink.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seats left seat change form
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1/13/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seats left seat change form
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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11/3/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Violation: 37-13-1 Observed hole in ceiling. over prep
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seats left seat change form
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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9/10/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice s bar
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. meat ovrr rte sauces
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin
- Observed equipment in poor repair.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Rinse solution not clean.
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. meat and veggies cookline prep
- Drain cover(s) missing. kitchen prep area
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. sushi bar
- Observed hole in ceiling. over prep
- Critical. Observed incorrect information on Hotel and Restaurant license. seats
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees not informed of acceptable sanitary practices.
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9/2/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice discussed time as control
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sauces wic
- Critical. Observed employee improperly washing hands. soap is too watered down
- Observed equipment in poor repair. handle main ric
- Critical. Equipment food-contact surfaces and utensils not sanitized. sushi area
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. sushi bar
- Critical. Observed unlabeled spray bottle. kitchen
- Observed unnecessary items on the premise.
- Critical. Observed incorrect information on Hotel and Restaurant license. 106 seats
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. Food may not be served.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. advisory only posted at rear entrance, must be posted at front as well
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Corrected On Site.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. scoops
- Observed nonfood-contact equipment in poor repair handle, ric
- Observed walk-in cooler gasket torn/in disrepair.
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 114 Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical. Employees not informed of acceptable sanitary practices. in kitchen temps
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/18/2009 | Routine - Food | Warning Issued |
| No report available. | 5/6/2009 | Routine - Food | Warning Issued |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/30/2008 | Routine - Food | Warning Issued |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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