- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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2/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Insect control device installed over food preparation area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bamboo mixing bowl.
- 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 and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Hole in wall. At staircase in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sushi bar thawing at front counter.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Tuna loin used for Sushi.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bar area by Kitchen entrance ( Standing water soiled inside).
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. At dishwasher area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At dishwasher area
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Not reaching 180 f degrees at final rinse. Less than 140 F degrees.
- Observed debris accumulated under shelves at upstairs storage area.
- Observed ceiling in disrepair. Upstairs storage area.
- Observed clean equipment stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area. Employee eating lunch at food preparation area (Dessert corner).
- 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.
- Critical - Observed food stored on floor. At walking cooler and storage areas.
- Observed hole in wall. Storage room.
- Observed ice scoop with handle in contact with ice. Using metal bowl as scoop.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 51F degrees by Tempura station.
- Observed wall in disrepair. By ice machine in hallway (Back of kitchen )
- Wash solution not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. THAWING FOOD AND DIRTY UTENSILS IN ANOTHER ONE.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold (NOT WORKING PROPERLY ).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK LINE.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HAND WASHING SINKS USED FOR OTHER PURPOSES.
- Critical - Observed food stored on floor. AT WALK IN COOLERS.
- Critical - Observed handwash sink used for purposes other than handwashing. IN KITCHEN AREAS.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW FISH (NOT FROZEN YET) WRAPPED BY RESTAURANT OVER DESSERT PLATES (UNCOVERED). OVER DESSERT AT
- Observed reach in cooler covered with standing water at inside reach in chamber.
- Critical - Observed roach activity as evidenced by live roaches found at office.
- Observed wall in disrepair behind ice machine.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER BY COOK LINE (47F DEGREES).
- Critical - No oyster warning sign with required language provided.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOKLINE AND PREPARATION AREAS. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor and wall junctures not coved. AROUND ICE MACHINE. Repeat Violation.
- Critical - Observed food stored on floor. AT WALK IN COOLERS.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. NORI TINS AT SUSHI BAR.
- Observed hole in wall. KITCHEN AREAS. Repeat Violation.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER AT COOK LINE : CHICKEN(47F), SAUCES POTENCIALLY HAZARDOUS (47F) ,PLANT FOODS (48F).
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER SAUCE AND MISO AT WALK IN COOLER.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK IN COOLER. Repeat Violation.
- Observed wall in disrepair. AROUND ICE MACHINE. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. SAUCE AT REACH IN COOLER WITH 10/08/11.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses. PREPARATION AREAS (SANITIZING BUCKETS). O ppm when tested.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. ZERO PPM.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed hand bag stored with food at dessert station.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.UTENSILS IN PREPARATION AREA WITH SOAP AND SANITIZER . Corrected On Site.
- Critical - Observed location of designated employee drinking storage area causing possible cross-contamination. FIJI WATER BOTTLE OVER FOODS. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF OVER PORK AT WALK IN COOLER.
- Observed wall in disrepair. KITCHEN area.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored (GARNISH) in a clean/dry location that is not exposed to splash by coffee machine.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER PAUSTERIZED EGG .
- Critical. Observed raw animal food stored over pasteurized egg.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW FISH (TUNA) WASHED AND CUT VEGETABLES. Corrected On Site.
- Critical. Observed employee improperly washing hands. NOT SUPPLIES AT THE BAR.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. (DICER ON WALL). Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. DESSERT AREA.
- Critical. Vacuum breaker mising at hose bibb. ON HOSE AT BACK OF RESTAURANT .
- Critical. Hand wash sink lacking proper hand drying provisions. AT BAR OPENED .
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN AREAS.
- Critical. Observed toxic item improperly stored over icen bin (BUCKETS). Corrected On Site.
- No copy of latest inspection report.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink. back prep area handsink
- Critical. No handwashing sign provided at a handsink used by food employees. Handsink in sushi bar & regular drinks bar Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bars Repeat Violation.
- Critical. Observed objectionable odors in bathroom.
- Observed open dumpster lid. Repeat Violation.
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1/7/2010 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. FRIED PLANTAINS UNDER SINK IN FRONT SUSHI BAR AREA
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER BEEF
- Critical. Observed raw animal food stored over ready-to-eat food. FISH OVER DESSERT
- Critical. Observed food stored on floor. CHICKENS IN WALKIN COOLER
- 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 food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed rusted racks in the reach-in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. front bars
- Critical. Hand wash sink lacking proper hand drying provisions. BY COOKING AREA
- Critical. Handwashing cleanser lacking at handwashing lavatory. front bars
- Observed open dumpster lid.
- Carbon dioxide/helium tanks not adequately secured.
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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