- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris accumulated on storeroom floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Floors not maintained smooth and durable. paint peeling
- Critical - Handwash sink not accessible for employee use at all times.
- Light not functioning. kitchen
- Observed coffin freezer lid in disrepair
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. dry storage
- Observed gaskets/seals on cold holding unit in poor repair. sushi bar
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw eggs nex to peppers walkin cooler
- Observed residue build-up on swinging doors
- Critical - Observed toxic item stored in food preparation area. oven cleaner
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap at bottom
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding walkin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Floors not maintained smooth and durable. paint peeling
- Critical - Hand wash sink lacking proper hand drying provisions.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before starting work and putting on gloves
- Critical - Observed food stored on floor.oil,soy sauce
- Observed nonfood-contact equipment in poor repair coffin freezer lid
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed wall in disre servers area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding 3 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions. dish
- Critical - Handwash sink not accessible for employee use at all times. sushi
- Observed clean equipment stored on floor.
- 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
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. dry storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 45 chicken 45
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over produce
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dish
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. dry storage
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauce
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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: 02-26-1 Working containers of food removed from original container not identified by common name. bottles
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meats over produce
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gap at bottom of screen door
- Violation: 36-11-1 Floors not maintained smooth and durable. paint peeling
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Violation: 46-04-2 Observed drapes/hangings obscuring exit door. For reporting purposes only. side
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. side exit
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented.caterpillar advertised as made with crab but made with artificial crab
- Critical. Violation: 53B-04-1 Employees have not received training related to their assigned duties. certifications expired
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12/1/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice
- Critical. Observed raw animal food stored over ready-to-eat food. raw meats over produce
- Critical. Observed food stored on floor.
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gap at bottom of screen door
- Floors not maintained smooth and durable. paint peeling
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Observed drapes/hangings obscuring exit door. For reporting purposes only. side
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. side exit
- Critical. Identity of food or food product misrepresented.caterpillar advertised as made with crab but made with artificial crab
- Critical. Employees have not received training related to their assigned duties. certifications expired
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9/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.walk-in ,storage
- Critical. Observed uncovered food in holding unit/dry storage area.walk-in
- 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 hand wash sink used for purpose other than washing hands.sushi area
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rusted
- Observed walk-in cooler gasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.barewood storage shelves
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.storage bins
- Critical. No handwashing sign provided at a handsink used by food employees.mens bathroom
- Critical. Hand wash sink lacking proper hand drying provisions.mens bathroom
- Critical. Outer openings not protected with self-closing doors.
- Floors not maintained smooth and durable.sushi area
- No Heimlich maneuver sign posted.
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6/14/2010 | 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.in freezer and walk-in
- Critical. Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. chicken 45,tofu 46,salad 46 in ice bath on cooks line
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.cooks line reach-in
- Critical. No conspicuously located thermometer in holding unit.reach-in
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over veggies in walk-in
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after closing and locking backdoor and then cutting produce
- 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,starch,flour containers
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after loading dirty dishes and before unloading clean
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. kitchen
- Observed single-use containers (boxes and/or cans) reused for the storage of food.washing togo soup containers for reuse Corrected On Site.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted racks
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knifes in dirty cambro
- Plumbing system in disrepair.mopsink not draining
- Critical. Vacuum breaker mising at hose bibb.mopsink
- Critical. No handwashing sign provided at a handsink used by food employees.service area,sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions.sushi bar
- Floors not constructed easily cleanable. water meter type opening with unstable lid on sushi line
- Observed attached equipment soiled with accumulated dust.walk-in fan cover
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towel bucket 200+
- Critical. Observed unlabeled spray bottle. oil,water on cooks line
- Wet mop not hung to dry.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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