- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood table near server's station .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving units throughtout prep areas,cookline, dishwashing area , dry storage areas and server's stations.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 16 dead roaches in side prep area .
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. rusted shelving at walkin cooler .
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed floor and wall junctures not coved. cove base tile missing by walkin freezer .
- Observed food debris accumulated on server's station floor by coolers.
- Critical - Observed food stored on floor. onions near back door .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed handwash sink used for purposes other than handwashing. used to store rags,bucket and utensils at sushi bar . 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. at sauce container.
- Critical - Observed improper vertical separation of raw animal foods, raw chicken over beef at walkin cooler .
- Critical - Observed improper vertical separation of raw animal foods. raw beef over scallops at TRUE REFRIGERATOR in side prep area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. GIBSON cooler in beer storage area .
- Critical - Observed interior, exterior and gaskets of reach-in cooler soiled with accumulation of food residue. sushi bar area.
- Observed nonfood-contact equipment in poor repair, broken sliding doors at sushi bar coolers.
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on tables in dishwashing area and cookline .
- Observed nonfood-contact equipment in poor repair, rusted exterior of ice machine .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 52 degrees at cookline under no temperature control . Corrected On Site. placed in cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE Control .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sushi fish.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces at TRUE REFRIGERATOR in side prep area .
- Observed reuse of single-service articles. reuse of tofu containers, to store sauces,veggies.
- Critical - Observed uncovered food in holding unit/dry storage area. prepped veggies at glass door cooler in side prep area .
- Observed unnecessary items on the premise. fishing rods in beer storage area .
- Observed utensils in poor condition. broken spoon. Corrected On Site.
- Observed wall in disrepair. holes in walls throughout , side prep area, cookline, dry storage, server station and by back doors.
- Observed wall soiled with accumulated food debris. throughtout .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing .
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 72 degrees . Corrected On Site. APPLICATION FOR TIME AS PUBLIC HEALTH CONTROL COMPLETED. TIME MARK RICE. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Working containers of food removed from original container not identified by common name. sushi fish not labeled.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - NO SPLASH GUARD BETWEEN HANDWASH SINK AND FOOD PREPARATION SINK SIDE STATION
- Critical - No conspicuously located thermometer in holding unit. UPRIGHT FREEZER
- Critical - No conspicuously located thermometer in holding unit.2dr reACHIN TRUE
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.WOOD SMALL TABLE TOP PEELING
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed nonfood-contact equipment in poor repairMOTORGUARD MISSING 2DR REACHIN COOKSLINE
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area.BAG OF BATTER FLOUR OPEN STORAGE ROOM
- Observed wall in disrepair.NEAR BACK DOOR JAMB
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.SIDE BAR
- Critical - Exit signs not properly illuminated. For reporting purposes only.BACK DOOR
- Critical - Hand wash sink lacking proper hand drying provisions.BAR
- Critical - Handwashing cleanser lacking at handwashing lavatory.BAR
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning.BACK KITCHEN PREPARATION AREA
- Critical - No conspicuously located thermometer in holding unit. 3 DR TRUE REACHIN
- Critical - No conspicuously located thermometer in holding unit.GIBSON UPRIGHT FREEZER
- Critical - No conspicuously located thermometer in holding unit.WALKIN FREEZER
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.CLOTH USED AS SHELVING LINER
- Nonfood-contact equipment not designed and constructed in a durable manner.MOTOR GUARD MISSING REACHIN COOKSLINE
- Critical - Observed food stored on floor.WALKIN
- Critical - Observed incorrect information on Hotel and Restaurant license.NAME ON OUR LICENSE APPLICATION DIFFERS FROM KANSAI LIQUOR AND OCCUPATIONAL LICENSES SUBMIT CORRECTIONS
- Observed open dumpster lid.
- Observed single-service articles improperly stored.TO GO CONTAINER
- Critical - Observed soil buildup inside ice bin.STAINS
- Observed wall in disrepair.DISHMACHINE AREA
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. SIDE KITCHEN HANDWASH
- Critical - Hotel and Restaurant license not properly displayed.
- Light not functioning.SIDE KITCHEN PREPARATION AREA
- Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER GIBSON Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NO PROOF OF FLASH FROZEN FISH NON EXEMPT REPEAT
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WALKIN SHELVING
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.TOP OF DISHMACHINE
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed floor area(s) covered with standing water.DISHMACHINE AREA
- Critical - Observed food stored in ice used for drinks.PLASTIC CONTAINERS
- Critical - Observed food stored on floor.WALKIN FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed soil buildup inside ice bin.INSIDE LID
- Observed utensils stored in crevices between equipment. WALL AND PIPES Repeat Violation.
- Observed wall in disrepair.NEAR BACK DOORWAY SIDE KITCHEN
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/2/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.TRUE 2 DOOR COOKSLINE
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.TRUE 2 dr
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8/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.ALL FROZEN NON EXEMPT FISH FROM JFC INTERNATIONAL INC NOT ON INVOICES of 8/06/ 8/13,7/29/10
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.TRUE 2 DOOR COOKSLINE
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.TRUE 2 dr
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.REACHIN TRUE 2dr side kitchen
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.EGGS OVER SAUCE WALKIN
- Critical. Observed food stored on floor.WALKIN FREEZER
- Critical. Observed food stored on floor.WALKIN
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.CUTTING BOARDS
- Observed utensils stored in crevices between equipment.SIDE 3 cs
- Observed utensils stored in crevices between equipment.COOKSLINE
- Observed single-service articles improperly stored.PLASTIC SPOONS FRONT SUSHI
- Plumbing system in disrepair.KNOB OFF UTILITY SINK OUTSIDE HOT WATER FAUCET
- Drain cover(s) missing.floor drain
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
- Observed attached equipment soiled with accumulated dust.CEILING AIR VENT SIDE KITCHEN PREPARATION AREA
- Lights missing the proper shield, sleeve coatings or covers.BEVERAGE AREA
- Critical. Exit signs not properly illuminated. For reporting purposes only.BACK DOOR
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.RADIO CORD IN HANDWASH SINK SIDE KITCHEN
- No copy of latest inspection report.
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8/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.REMOVED TO ANOTHER CASE in unit 1 hour
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.upright frEEZER
- Critical. Observed potentially hazardous food thawed in an improper manner.CHICKEN
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.UNCLEAN CLOTH USED AS LINER FOR UTENSILS
- Critical. Lack of use of chemical test kit 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.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.PREPARATION TABLE SHELVING
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.FORKS
- Observed utensils stored in crevices between equipment.
- Observed leaking pipe at plumbing fixture.FRONT COUNTER 2 comp sink fauCET
- Critical. Hand wash sink lacking proper hand drying provisions.KITCHEN
- Critical. Hand wash sink lacking proper hand drying provisions.SUSHI HANDWASH SINK
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed unnecessary items on the premise.EMPTY CARDBOARD BOXES NEAR OPENED BACK DOOR
- Critical. Exit signs not properly illuminated. For reporting purposes only.BACK DOOR
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No copy of latest inspection report.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.NO PROOF OF PARASITE DESTRUCTION
- Critical. Violation: 08A-28-1 Observed food stored on floor.WALKIN FREEZER
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.SUSHI BAR HANDWASH SINK
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10/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.NO PROOF OF PARASITE DESTRUCTION
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 door reachin cooksline less than 4 hours in unit removed to another unit do not use service called
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.COOKED CHICKEN BUFFET 88, NO TIME MARK OR RECORD
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.WALKIN FREEZER
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.making sushi Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment not designed and constructed in a durable manner.RUSTED WALKIN SHELLF
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times.ELECTRIC FAN IN FRONT OF HANDWASH SINK SIDE PREP KITCHEN
- Critical. Observed handwash sink used for purposes other than handwashing.sushi area sink
- Critical. No handwashing sign provided at a handsink used by food employees.SUSHI BAR HANDWASH SINK
- Observed ceiling in disrepair.STAINED SIDE PREP KITCHEN
- Critical. Observed toxic item stored by food.CAN OF PAINT ON CONTAINER OF MAYO
- Carbon dioxide/helium tanks not adequately secured.
- 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. 1 employee original 3 cfms
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8/20/2009 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/1/2008 | Routine - Food | Warning Issued |
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