- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in dry storage area. Containers
- Basic - Case/container/bag of food stored on floor in kitchen. Container with cook pasta
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers in walk in cooler
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys and wallet. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Mixing bowl
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sushi bar cooler
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 46° in front counter cooler. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over dressing.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Products in true freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, sauces in walk in cooler.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Cookline
- 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. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Rice noodles combiner under the cookline **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi station, cookline. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter, pulled eggs at the cookline, implemented time control procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried shrimps at 108°F next to the cookline, implemented time control procedure. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna, salmon, escolar at 47-49°F in a a display case, operator losed the lids, 43°F at the end of the inspection. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Changing from raw to ready to eat with put changing gloves, cookline. **Corrected On-Site** **Repeat Violation**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup at 123 on the cookline , reheated to 165°F. **Corrected On-Site**
- 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. Rice noodles, sauces on the walk in cooler. **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2013 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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2/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting gloves on. **Corrected On-Site** **Warning**
- Critical - Observed expired Food Manager Certification. **Warning**
- Critical - Observed food stored on floor. Cabbage in the walk in cooler floor. **Corrected On-Site** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic and oil, shell eggs at the prep area, implemented time control procedure. **Warning** **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed at room temperature. Poultry at the prep area. Moved to a cooler **Corrected On-Site** **Repeat Violation** **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw meat, seafood over sauces in the walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths. **Corrected On-Site** **Warning**
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice. **Corrected On-Site** **Warning**
- Critical - Observed unlabeled spray bottle. Winded **Corrected On-Site** **Warning**
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. Ware washing area **Corrected On-Site** **Repeat Violation** **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar. **Corrected On-Site** **Repeat Violation** **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles with sauces. **Corrected On-Site** **Repeat Violation** **Warning**
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12/13/2012 | Complaint Full | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. (invoices).
- Critical - Hand wash sink lacking proper hand drying provisions. cookline.
- Critical - Handwashing cleanser lacking at handwashing lavatory. susshi bar.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruccion for escolar and tilapia served raw at the sushi bar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. sushi bar toaster oven shelf
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dispensing equipment that allows contamination. no handled cup or bowl inside a food container, rice.
- Critical - Observed employee wash hands with no soap. sushi bar. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. chicken cooling in a deep tightly closed container, from 76 degrees fahrenheit to 74 degrees fahrenheit in 1h. Corrected On Site.
- Observed food debris accumulated on kitchen floor. dry storage.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. prep sink. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. toaster oven in sushi bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sushi bar, rice spoons. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid egg. Corrected On Site. moved to a cooler, dropped 8 degrees fahrenheit by the end of the inspection.
- Critical - Observed potentially hazardous food thawed at room temperature. seafood. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw eggs over sauces, soups in the walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cut vegetables in a cooler. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. sushi bar.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor, bbottom.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. sushi bar, "washing" hands with gloves on; cracking eggs at the cookline then handling ready to eat food without changing gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces.
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8/6/2012 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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4/10/2012 | Complaint Full | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed hand wash sink used for purpose other than washing hands.Rinsing utensils, Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Rice, Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.Row chicken over salad, reach in cooler, cooks line, Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/8/2012 | Complaint Full | Warning Issued |
- Food-contact surface not smooth and easily cleanable.Observed Bamboo sushi matts in use, Corrected On Site. Repeat Violation.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Observed equipment in poor repair.Chipped wood dishes.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Dishwasher's racks greese.
- Critical - Observed raw animal food stored over ready-to-eat food.Row eggs over dressings.Wi cooler, Corrected On Site.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Noodles, sauce , rice, wi cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.Bamboo Sushi matts.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed hand wash sink used for purpose other than washing hands.Cooks line Corrected On Site.
- 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.Rice, dry storage room.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.PHF dressings. WIC.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Unpackaged food not protected from environmental sources of contamination during storage.
- Critical. Observed raw animal food stored over ready-to-eat food.WICOOLER.
- Critical. Observed raw animal food stored over cooked food.WICooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.Use 3 compartment's sink.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in coolers soiled with accumulation mildew residue, sushi line.
- Observed build-up of grease on cook's line equipment, stoves and fryers.
- Observed gaskets with slimy/mold-like build-up.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor.Cook's line and dry storage room.
- Observed wall soiled with accumulated food debris.Sushi station area.
- Ceiling not smooth and easily cleanable.Dry storage area.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in cooler's door left opened.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food, row eggs over salad dressing.
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands.
- Violation: 14-29-1 Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Violation: 18-03-1 Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of blood residue.
- Critical. Violation: 45-41-2 K Portable fire extinguisher tag missing For reporting purposes only.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking, rice. Food may not be served.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in cooler's door left opened.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food, row eggs over salad dressing.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of blood residue.
- Observed open dumpster lid. Corrected On Site.
- Critical. K Portable fire extinguisher tag missing For reporting purposes only.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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