- Basic - food prep near sink exposed to splash. By front sink, soup and sauce prep not guarded
- Basic - Carbon dioxide/helium tanks not adequately secured. At front alcove and at sushi bar
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup over prep table and cup on prep able
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Noted personal phone by glasses for service
- Basic - Employee with no hair restraint while engaging in food preparation. Servers dishing rice, soup no hair restraint **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Sacks of food stored by and under sink in far right corner
- Basic - Food stored on floor. At front, sriracha sauce and seaweed cases stored on floor
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Grease accumulated on kitchen floor. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoops in storage bins not standing
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven., microwave
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Frozen eel in sink **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sauce bottles at sushi line, bins not labeled in far right corner
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook in back **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 53F **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Noted raw beef over ice cream in use. Noted raw fish over RTE surimi
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Noted sanitizer on table by sushi prep area **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soaking leaves in sink by sushi line **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Debris from drinks in sink at front
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. not marked on regular and to go menu **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Noted 8 employees, mgr out running errands. Suggested having a key employee certified as a food manager
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front ink and dish sink
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Not provided on take out menu
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish intended for use as sushi , is considered RTE and must be marked accordingly
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Missing drain plug at dumpster.
- Basic - dumpster lids were missing from dumpster.
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08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front display cooler in sushi prep area, (center cooler) had no functioning thermometer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp in three compartment sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several cloths on top of sushi prep counters.
- Basic - dumpster lids were missing from dumpster.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed multiple food handlers preparing sushi with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking for sushi rice, time chart was not filled out.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed two food handlers preparing sushi then touch wet wiping cloths and proceed to preparing sushi without washing hands.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. For sushi rice at sushi prep area, operator stated that sushi was prepared at 11:00am at 3:27pm, sushi was not disposed of. Operator stated that product was being controlled by a 4-hour time procedure. Operator discarded of product.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For all sushi products on both menus.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink near dishmachine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/2/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish inside center reach in cooler below sushi boats temped 65°f, product was not in the process of preparation or cooling. Corrective Action: operator placed product in a cooler that was maintaining 41°f or lower.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. For sushi rice at frontline.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish was stored over ready to eat sauces in main cookline reach in cooler. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. food manager showed up. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training expired for one employee.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. For raw fish to be used for sushi in cookline reach in cooler.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Missing drain plug at dumpster.
- Basic - Reach-in cooler gasket torn/in disrepair. Salad cooler gasket.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking for the sushi rice on the frontline. It was not time marked for the day.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp stored over ready to eat sauces in cookline reach in cooler. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For all sushi items on all the menus.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in the back of the kitchen. **Corrected On-Site**
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Tested 0ppm quaternary ammonium and chlorine.
- Basic - Food stored on floor. Container of vegetable oil in kitchen near handsink next to reach in freezer.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler with salads near service area.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to stores green peppers on center food prep table in kitchen.
- Basic - Observed dishes stored on old, soiled cardboard in kitchen.
- Basic - Wet cloth used to wrap sushi rice on frontline.
- High Priority - Raw fish food stored over ready-to-eat sauces in kitchen reach in cooler near entrance door.
- 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 on frontline near coffee/tea machine had an ambient air temperature of 54?f.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. On frontline. A metal container was stored in it, **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink near dishmachine.
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Dishmachine tested 0ppm quat and chlorine
- No paper at handsink next to wok. No soap/paper at handsink next to dishmachine
- RIC on frontline had an ambient air temp above 45F
- Torn gasket in RIC next to service area
- Unwashed produce over RTE foods in kitchen RIC
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2/18/2013 | Routine - Food | Call Back - Complied |
- 1st Sushi cooler - shrimp and fish temped higher than 43F
- Clean rice containers stacked on the floor
- Critical - Dishmachine missing data plate
- Critical - Dishmachine tested 0ppm quat and chlorine
- Drain pipe replaced w/paper towels on sushi coolers
- Exterior of toaster oven was soiled
- Fish throwing at room temp
- Critical - Interior of toaster oven soiled
- Critical - No chlorine test strips
- Critical - No paper at handsink next to wok. No soap/paper at handsink next to dishmachine
- Critical - Observed aspirin stored next to food items in kitchen
- Observed cell phone stored on countertop next to clean cups
- Observed dumpster lid open
- Critical - Observed employee drink at front counter
- Observed floor under wok soiled
- Observed ginger on floor at frontline
- Critical - Observed ginger on floor at frontline
- Observed no conspicously located thermometer in reach in cooler up front
- Observed raw chicken stored over raw fish RIF (Not packaged designed to prevent leaks)
- Observed rawfish stored over RTE food in coolers all throughout establishment
- Observed soiled sanitizer bucket water in service area
- Observed sushi rice temped 127F, product was not time marked
- Critical - Observed tea grounds dumped in front/service area handsink
- Old labels stuck to clean dishes above 3CS
- Panko bread crumbs not labeled in kitchen
- RIC on frontline had an ambient air temp above 45F
- Re-use of chili sauce bottle at wok
- Scoop handle in contact w/Panko crumbs
- Torn gasket in RIC next to service area
- Unwashed produce over RTE foods in kitchen RIC
- Whipped cream in reach in cooler frontline was not date labeled
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12/11/2012 | Routine - Food | Warning Issued |
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop next to rice holders in kitchen were stored in water that temped 77of. Corrected On Site.
- Violation: 21-12-1 Observed wet wiping cloth not stored in sanitizing solution between uses. On top of sushi line countertop. Corrected On Site.
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Violation: 37-02-1 Observed a large hole in wall. Behind big rice cooker in kitchen. One of the operators stated that it was not under construction and that previous problem with the hole had been fixed.
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8/6/2012 | Routine - Food | Call Back - Complied |
- Missing drain plug at dumpster.
- Observed Carbon dioxide/helium tanks not adequately secured. In service area underneath sink.
- Observed Equipment and utensils not properly air-dried. On rack above three compartment sink.
- Critical - Observed Hand wash sink lacking proper hand drying provisions. Handsink next to rice cooker in kitchen.
- Critical - Observed Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice on sushi line. Operator showed inspector a sushi rice time log, however there were no entires for 08/03/2012, neither was sushi rice properly time marked. Corrected On Site.
- Observed a large hole in wall. Behind big rice cooker in kitchen. One of the operators stated that it was not under construction and that previous problem with the hole had been fixed.
- Observed cell phone charger stored on top of a flour container in kitchen. Corrected On Site.
- Observed cell phone stored on rack next to clean plates. Rack above microwave in kitchen.
- Critical - Observed cloth stored underneath cutting board on center food prep table in kitchen.
- Critical - Observed cloth used as a food-contact surface. Observed damp cloth stored on top of sushi rice in rice holder on sushi prep line. Cloth was in contact with product. Corrected On Site.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler to the left of the handsink on the front sushi prep line had an ambient air temperature of 50of. Operator was advised to move all potentially hazardous products to an environment producing an ambient air temperature of 41of or below.
- Critical - Observed containers of raw fish stored on rack directly above ready-to-eat sauces. Reach in cooler closest to kitchen entrance.
- Observed digital camera stored on top of clean dishes in front sushi line. Operator stated that the dishes were sometimes used. Corrected On Site.
- Critical - Observed employee food stored on rack directly above customer food in big stand up reach in cooler in service area. Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Inspector provided operator with a time as a public health control procedure form.
- Critical - Observed food handler cutting raw onions without washing them prior to cutting.
- Observed food handler preparing food at sushi bar with no effective hair restraint for loose hair. Corrected On Site.
- Critical - Observed food stored on floor. Container of soy sauce next to handsink closest to kitchen cookline.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler closest to kitchen entrance.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop next to rice holders in kitchen were stored in water that temped 77of. Corrected On Site.
- Observed knife stored in between crevice in frontline service area.
- Observed knife stored in between kitchen entrance reach in cooler and wall. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Observed an opened container of whipped cream in reach in cooler to far left of sushi line not properly date labeled. Operator stated that product had been opened approximately two days ago. Corrected On Site.
- Critical - Observed shellfish received from unapproved/unlisted shipper. Observed establishment serving raw mussels. Operator did have a valid invoice for the mussels however, operator could not produce shellstock tags for them.
- Observed wet wiping cloth not stored in sanitizing solution between uses. On top of sushi line countertop. Corrected On Site.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on countertop in front service area station. Corrected On Site.
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8/3/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. / sushi bar.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / sugar and salt bucket / kitchen.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / front counter.
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / observed two drinks on prep table.
- Critical - Observed container of medicine improperly stored. / observed a bottle of vitamins stored next to salt and peppers rack / Corrected On Site.
- Critical - Observed container of medicine improperly stored. / observed a bottle of pain reliever stored next to to go containers. / Corrected On Site.
- Critical - Observed food stored on floor. / oil carton / Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. / reach in freezer / front counter.
- Observed ice scoop with handle in contact with ice.
- Observed leaking pipe at plumbing fixture. / handsink / sushi bar.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. / sushi rice / product was discarded.
- Critical - Observed potentially hazardous food thawed at room temperature. / salmon / front counter.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw beef over sauces / reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw chicken over sauces / reach in cooler across from cookline.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. / sanitizing bucket / kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area. / tempura batter next to cookline.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / observed unwashed potato over cooked sushi roll / reach in cooler / sushi bar.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. / exit door.
- Critical - Vacuum breaker mising at hose bibb.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust, pinneapple was stored under handsink by cook's line area ., bag of salt was stored under handsink by cook's line .
- Critical - Violation: 08A-28-1 Observed food stored on floor, container with beef by cook's line area . On 3-5-12 a white container with sppices was stored on floor under storage rack by cook's line .
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses, stored on top of cutting board. on 3-5-12 there was a wiping cloth stored on top of food preparation area, sushi area
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times, handsink was blocked wiith containers by cook's line area .on 3-5-12 they had a water jug in the handsink .
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3/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, pinneapple was stored under handsink by cook's line area .
- Critical - Hand wash sink lacking proper hand drying provisions, by cook's line area . Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times, handsink was blocked wiith containers by cook's line area .
- Critical - Handwashing cleanser lacking at handwashing lavatory by cook's line area .
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface, round bowl stored inside container with white powder.
- Observed clean equipment stored on floor, lid of rice cooker by cook's line area
- Critical - Observed employee improperly washing hands, did not used soap, cook.
- Critical - Observed food stored on floor, container with beef by cook's line area .
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, rice scoop by cook's line . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, egg wash was 50f in the top area of deli unit. Repeat Violation.
- Observed single-service items stored on floor, take out containers by cook's line area .
- Critical - Observed uncovered food in holding unit/dry storage area, tempura batter by handwashing sink by cook's line area .
- Critical - Observed unlabeled spray bottle, by cook's line area, and under dishwashing machine .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook washed plates then went to work to cook's line .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, sushi chef handle a wiping cloth from sanitizing bucket and started to work on sushi plate.
- Wet wiping cloth not stored in sanitizing solution between uses, stored on top of cutting board.
- Critical - Working containers of food removed from original container not identified by common name, by cook's line area .
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12/21/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. sea urchin, sea scallop, fish eggs, conch all being served and advertised on the menu. Repeat Violation.
- Critical - Violation: 03C-08-1 Food not cooked to 145 degrees Fahrenheit or above. Following items are being served and advertised on the menu without being cooked to a minimum temperature of 145 conch, scallop, fish eggs, sea urchin Repeat Violation. 6/6/11 not all foods have undergone parasite destruction
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. x2 toasters at the sushi front counter
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6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Critical - Food not cooked to 145 degrees Fahrenheit or above. Following items are being served and advertised on the menu without being cooked to a minimum temperature of 145 conch, scallop, fish eggs, sea urchin Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen hand sink dispenser is in-op.
- Critical - Hot water not provided/shut off at employee hand wash sink. sushi bar hand sink Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. displayed license was expired Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. sea urchin, sea scallop, fish eggs, conch all being served and advertised on the menu. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at the sushi bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. x2 in the kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. touched spring rolls with bare hands Corrected On Site.
- Critical - Observed buildup of residue on soda dispensing heads
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed hands at the three compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. plastic lid held in the seaweed container
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. x2 toasters at the sushi front counter
- Critical - Observed hand wash sink used for purpose other than washing hands. kitchen hand sink was blocked Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. kitchen
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons at sushi bar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flour mix 51 at the reach in cooler
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. sushi packaged on site not dated.
- Critical - Person in charge failed to insure that employees properly cook food. fish being served uncooked without parasite destruction to customers
- Critical - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice yellow 119 in holding unit
- Critical - Stop Sale issued due to adulteration of food product. touching spring rolls with bare hands
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4/5/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed conch, sea urchin ,squid follow ing item has been observed at the sushi bar has not been cooked 145 degrees and serve sushi bar.
- Critical. Food not cooked to 145 degrees Fahrenheit or above. conch, squid, sea urchin served in sushi bar.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/2009 Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed sushi bowl used for sushi rice. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Carbon dioxide/helium tanks not adequately secured. Observed severs area located in front
- Observed no child labor law poster.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. paper towels and cloths used as food contact surfaces
- 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. dry rice on rack 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. corn starch Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees in kitchen placed on gloves without washing their hands. because the only sink in kitchen was used for storage Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. servers wrapping cloths for customers without gloves Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. small bowl used for employee drink cup in kitchen on the ric
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. by front counter ice machine
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. by wait staff area
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. large wood bowl for sushi rice
- Observed utensils in poor condition. using tape on interior surface of the rice holder
- Food-contact surface not smooth and easily cleanable. sushi wraps not for multi use
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. using tape on rice holder cannot be sanitized
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100 ppm or less in buckets
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. bowls in dry rice
- Observed residue build-up on nonfood-contact surface. dishmachine racks
- Critical. Observed handwash sink used for purposes other than handwashing. Kitchen sink used as storage Repeat Violation. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen 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. TRAINING AVAILABLE BUT NOT COMPLETED Corrected On Site.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed SCALLOP AT FACILITY WITH NON ENGLISH MARKINGS ON THE PACKAGING. 1 PACKAGE
- Critical. Observed packaged food that does not comply with Federal Standards of Identity. SCALLOP PRODUCT OF JAPAN
- Critical. Observed SALES RECEIPT DOES NOT IDENTIFY FROZEN AND NON FROZEN PRODUCTS FOR PARASITE DESTRUCTION
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BOTH LOGS ONE AT THE FRONT COUNTER AND IN KITCHEN WERE MISSING THE 4 HR LIMIT Repeat Violation.
- Critical. Observed packaged food not labeled as specified by law. FOODS ARE BEING PLACED IN OTHER FOOD CONTAINERS AND FOOD IS NOT IDENTIFIED
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CALIFORNIA ROLL 75 HELD IN NON COLD SECTION OF THE PREP COOLER IN THE KITCHEN ]. PRODUCT WAS SITTING ON OTHER CONTAINERS IN RIC
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE 123 IN HOLDING UNIT IN KITCHEN
- Critical. Observed potentially hazardous food thawed at room temperature. CHICKEN AND FISH ON THE PREP TABLE IN THE KITCHEN Corrected On Site.
- Critical. Observed food stored in a prohibited area. POTATOES STORED UNDER THE HAND SINK IN THE KITCHEN
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW EGGS OVER RAW SHRIMP IN THE PREP RIC IN THE KITCHEN
- Critical. Observed raw animal food stored over ready-to-eat food. RAW FISH OVER VEGETABLES IN THE RIC
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. EMPLOYEE WAS RINSING SOILED GLOVES INSTEAD OF EXCHANGING GLOVES AFTER PROPERLY WASHING HANDS
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SPOON IN CONTAINER IN KITCHEN Corrected On Site.
- Critical. Observed employee engage in food preparation,EMPLOYEE WAS HANDLING SOILED ITEMS AT THE DISHMACHINE THEN HANDLING FOOD WITHOUT REMOVING GLOVES AND WASHING HANDS Corrected On Site.
- Observed employee with no hair restraint. COOKS IN KITCHEN Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. USING CARDBOARD TO SEPARATE THE SEAWEED WRAPS AT THE FRONT COUNTER
- Observed equipment in poor repair. DOORS TO RIC ARE LOOSE OR NOT ATTACHED. RIC BEHIND THE CENTER STATION AT THE FRONT BAR
- Critical. Handwash sink not accessible for employee use at all times. HAND SINK BY THE DISHMACHINE WAS BLOCKED BY THE GARBAGE CAN Corrected On Site.
- Observed personal care item stored with food. COMPUTER ETC PERSONAL ITEMS STORED BY FOOD OVER FOOD ETC
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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