- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice. Bar area **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm corrected to 50 ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Rice **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth buckets **Corrected On-Site**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Paint chipping away on clean dish storage area
- Basic - Reach-in cooler gasket torn/in disrepair. Glass door cooler
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. Corrected to 100ppm chlorine **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink. Soda line at bar. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
- Basic - Equipment in poor repair. Prep cooler, not in use at this time. Operator is waiting on a compressor
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Toaster ovens on sushi bar (inside and out).
- 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. Dry rice and sugar **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry dish shelf over 3 compartment sink
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Under toasters at sushi bar
- Basic - Soil residue build-up on nonfood-contact surface. Under shelf of reach in freezer
- Basic - Soiled reach-in cooler gaskets. Sushi bar
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Uncooked Rice in front kitchen area **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer is being pulled into unit, possibly due to kink observed in hose.
- Basic - Equipment in poor repair. 2door reach in cooler not maintaining 41° or below. Observed at 44°. Unit cannot be used to store any Time/temperature control for safety foods until maintaining proper temperture.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. On cooks line
- Basic - Leaking pipe at plumbing fixture. Under handwash sink
- Basic - Soiled reach-in cooler gaskets. All.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sprouts 64° less than 2 hours. Recommended rapid chill. Took temperature again after 20 minutes found at 40° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs over pitchers of sauce in cooks cooler **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm . Corrected to 100ppm **Corrected On-Site**
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed employee eating in a food preparation or other restricted area.cook line. **Corrected On-Site**
- Observed ice scoop with handle in contact with ice. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice found at 87? made at 10:30 mist discard 2:30pm.
- Critical - Observed raw whole shell eggs over cut clean vegetables in RIC **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sushi grade fish. **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).sushi rice made and 10:30 am found at 87? in 4 hours
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils not properly stored where handles are touched. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wood used for shelving in kitchen
- Observed all cutting boards moderately grooved/pitted
- Critical - Observed handwash sink on cook line used for purposes other than handwashing.as a dump station.tea residue
- Critical - Observed sanitizing solution for wet towels exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on sushi menu.advisory posted in restaurant. Invoices observed for parasite destruction. This violation must be corrected by : 12-15-12.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm Corrected On Site.
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10/15/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/17/2012 | Routine - Food | Call Back - Complied |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- wooden bowls chipped
- Observed ceiling soiled with accumulated dust.
- Observed gaskets with slimy/mold-like build-up.- reachin coolers
- Wet mop not hung to dry.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.- Corrected On Site.
- 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. serve safe expired, needs alternative and updated employee training This violation must be corrected by : 1-16-12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- rice container
- Critical - Observed mild buildup of slime in the interior of ice machine.
- Observed nonfood-grade containers used for food storage.- wicker baskets used for food storage
- Critical - Observed raw animal food stored over ready-to-eat food.- raw fish over veggies in reachin cooler and raw shell eggs over veggies in flip top reachin cooler on the cookline
- Observed residue build-up on nonfood-contact surface.-exterior of microwave
- Observed reuse of single-service articles.- plastic shopping bags reused for food storage
- Observed single-service articles improperly stored.- clear togo containers not stored inverted
- Unwrapped single-service utensils not presented so that only the handles are touched.-white plastic spoons.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/14/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/2/2011 | 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 on gloves
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths
- Critical - Required consumer advisory for raw/undercooked animal food not provided./has provided a consumer warning by sushi bar need to label specific items in sushi area on menu that contain raw foods
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./whole shell dggs,tempura batter Corrected On Site. recommended rapid chill Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature./salmon-still frozen Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed heavily soil residue in storage containers.interior and exterior Repeat Violation.
- Critical. Observed interior of microwave heaviliy soiled./sushi aa Repeat Violation.
- Critical. Employee Hand wash sink lacking proper hand drying provisions./cooks line Repeat Violation. Corrected On Site.
- Observed ceiling in disrepair./several water damaged tiles.due to a/cleak
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-14-1 Observed dented/rusted cans./1 badly dented can
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./whole shell eggs cooks line/recommended rapid chiil Corrected On Site./whole shell eggs cooks line 58 degrees f also tempura batter at 60 degrees f discussed this the inspection before in march
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./chlorine/no strips
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./chlorine/no test strips
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses/sushi area Corrected On Site.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers./interior and exterior of bulk product
- Critical. Violation: 22-19-1 Observed interior and exterior of microwave moderately soiled./sushi microwave/sushi microwave heaviliy soiled
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions./cooks line Corrected On Site./no paper towels
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12/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans./1 badly dented can
- Critical. Stop Sale issued due to dented can corn 5 lbs
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./whole shell eggs cooks line/recommended rapid chiil Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit./was at 38 degrees f-calibrated 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 Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./rice Corrected On Site.
- 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 Repeat Violation. Corrected On Site.
- Observed cutting board moderately grooved/pitted and no longer cleanable.
- wet wiping cloths under cutting boards
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./chlorine
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./chlorine
- Wet wiping cloth not stored in sanitizing solution between uses/sushi area Corrected On Site.
- Critical. Observed soil residue in storage containers./interior and exterior of bulk product
- Critical. Observed interior and exterior of microwave moderately soiled./sushi microwave
- Observed build-up of grease/dust on hoods
- Critical. Hand wash sink lacking proper hand drying provisions./cooks line Corrected On Site.
- Observed food debris/gunk accumulated on floors under all equipment, 3 compartment sink Repeat Violation.
- Critical. Observed toxic item on premise that is not required for the operation of establishment./home defense bug spray
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10/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./tempura batter less than 2 hrs recommended rapid chill
- Critical. Observed raw animal food stored over cooked food./ fish over spring roll skin/tall freezer
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./rice Corrected On Site.
- Critical. Observed employee improperly washing hands./ washed wit gloves on- Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./sushi area Corrected On Site.
- Observed employee with no hair restraint./sushi chefs
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Must manually sanitized until proper ppm distributes
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses./sushi bar area
- Observed single-service articles stored without protection from contamination./to go containers sushi bar area
- Critical. Hand wash sink lacking proper hand drying provisions./sushi handsink Corrected On Site.
- Observed food debris accumulated on floor under all equipment throughout establishment(need to get in all the nooks n crannies)
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed..wiping cloths on cooks line
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without a written plan Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. 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 Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing./sushi chef Corrected On Site.
- Food-contact surface not smooth and easily cleanable./bamboo mat for sushi roll
- Food-contact surface not smooth and easily cleanable./wooden bowl utilized for sushi rice
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./wood platform in sushi bar aa
- Wet wiping cloth not stored in sanitizing solution between uses./cooks line, prep area Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses./sushi bar area
- Critical. Observed interior of microwave mildly soiled./sushi area
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./sushi cooler
- Critical. Hand wash sink lacking proper hand drying provisions./sushi bar aa Corrected On Site.
- Observed food debris accumulated on floor dry storage under shelving
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths
- Critical. Observed a splitter/multi-plug adapter in use./microwave For reporting purposes only.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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