- Basic - Bowl or other container with no handle used to dispense food. In bulk sugar container under prep table back of kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy food and debris build up on outside of toaster oven in sushi bar area, also on handles of prep in reach in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured. Under hand sink front of kitchen, owner secured. **Corrected On-Site**
- Basic - Cardboard used to line food-contact shelves. Cardboard lining top shelf in reach in freezer across from dishwasher, employee removed. **Corrected On-Site**
- 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. On prep next to soda machine, 2 bottles.
- Basic - Food storage container/container lid cracked or broken. Multiple small containers with cracked lids in reach in cooler end of sushi bar.
- Basic - Food stored on floor. Container of unopened soy sauce across from dish washer, multiple large soy sauce containers in walk in cooler.
- Basic - Gaskets with slimy/mold-like build-up. Gaskets throughout have heavy, black mold like build up.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in sushi bar area.
- Basic - No copy of latest inspection report available.
- Basic - Paper towel used as liner for food container. Thoughout, in multiple containers in establishment.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Back of kitchen in mop sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to sushi bar sink, also on prep across from cookline, employee corrected. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket over 200 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. tofu , miso paste 50-53° in reach in cooler end of sushi bar.noodles 45°, eggs ambient 47°, sushi rolls 47-48° in reach in cooler across from cookline, corrective action, moved items to walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Shopping bag of raw fish over bag of tempura ice cream in chest freezer, not commercially packaged. Bowl of raw shrimp and container of raw tuna over styrofoam container of produce in walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. tofu , miso paste 50-53° reach in cooler in sushi bar, Chicken 51°, raw shrimp 50° reach in cooler across from cook line.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler end of sushi bar ambient 53° also reach in cooler across from cook line ambient thermometer reading 50°.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Several bottles stored in hand sink far end of sushi bar, chef removed. Metal scrubber stored in hand sink front of kitchen. Corrected by manager. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Establishment has no chlorine testing stripes.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed sushi in reach in cooler held in reach in cooler overnight should be date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue spray bottle under front sink in sushi bar area, employee corrected. **Corrected On-Site**
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
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