- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.....spoons, spatula underneath handwashing sink in kitchen . **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash....noodles underneath handwashing sink in kitchen
- Basic - container of food stored on floor in kitchen......noddles . **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.....raw fish next to tofu , cooked chicken in glass door reach in cooler in kitchen . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.....raw chicken with raw beef in same container touching each other . **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation......red curry sauce , yum sauce , tom ka sauce in reach in cooler . Operator discarded sauce. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....... Different kind of sauces in walk in cooler ,wrong date marked.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. ........around handwashing faucet, kitchen. **Warning**
- Basic - Equipment in poor repair.......,walk in cooler . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........springs mix, sprouts, sauces, chicken 50° to 52° and tuna 45°in walk in cooler. Operator stated that door was opened long for food prepared, opened door inside walk in freezer. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.......curry sauce 58° in walk in cooler operator discarded sauce. **Corrected On-Site** **Warning**
- 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 can be determined.......sauces, salad in buffet. Time marked on it. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food.....Windex spray bottle with soya sauce beverage shelf. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......sauces in reach in cooler, cook line. **Warning**
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2/27/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food....... In sauce in walk in cooler.
- Basic - Reuse of single-use articles. Reusing soya been container use different food with out labeled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce, sauce 55° in salad bar. Ice on food. **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 .......sushi rice in sushi bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......chicken wings 96° in salad bar. Time marked on it. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, home made dressing in walk in cooler and reach in cooler.
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.....spicy mayonnaise in walk in cooler.
- Basic - Build-up of grease on nonfood-contact surface.....hood filter.
- Basic - Reach in cooler in kitchen and fish sushi case ( east side) in sushi bar incapable maintaining potentially hazardous food at proper temperature of 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Basic - Soil residue and grease build-up on nonfood-contact surface.....underneath stove, shelf, pipe in through out kitchen and storage room.
- High Priority - Employee washed hands with gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....curry sauce , coconut sauce , butter 46° in reach in cooler in kitchen. Ice down on food. Tuna, wahoo, escolar, cheese stick, salmon 50° to 51° in fish sushi case( east side). Food moved to freezer. **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table ' no complete physical barrier between top and bottom.....raw chicken, raw fish above noddles, spring tools in white freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged....white freezer.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.....degreaser spray bottle in prep.table by 3 compartment sink. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. ...... Employee washed hands in 3 compartment sink, sushi bar. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.........coconut sauce, curry sauce **Corrected On-Site** **Repeat Violation**
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Exteriors of kitchen equipment. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food debris accumulated on kitchen floor. Kitchen and storage areas. Beneath equipment and shelving. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in walk-in cooler. ... In walk in cooler, raw shrimp, cut carrots, sauces in Bain Marie's. **Warning**
- Basic - Wall soiled with accumulated grease. ... Cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. ... Completely covered with cutting board. Being used as prep table **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ... in walk in freezer, repackaged raw chicken breasts, seafoods, dumplings. **Warning**
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested TWICE at 0 PPM
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. --- 3 Compartment sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. --- Dishmachine
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. --- plastic containers (some reusable, some single-use being washed and reused) are pittet and soiled even after being washed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- on cook line prep table
- Observed attached equipment soiled with accumulated grease. --- kitchen, exhaust hood
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- on wall shelving, and walls near cook line area.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. --- throughout kitchen.
- Observed floor area(s) covered with standing water. --- dry storage area, under shelving to right of reach in freezer, there is a wet mass of food decomposing on the floor.
- Critical - Observed food stored on floor.
- Critical - Observed food stored on floor. --- in dry storage area next to hot WATER HEATER, bags of brown rice on floor.
- Critical - Observed food stored on floor. --- in walk in freezer, ice caeam, chicken, and cases of food.
- Critical - Observed food stored on floor. --- pad thai sauce on floor in kitchen. Corrected On Site.
- Critical - Observed food stored on floor. --- throughkitchen food is stored LESS than 6 inches off of floor, the floor is soiled and not easily cleanable.making
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. --- cook line, side prep area, cutting board and in-between.board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. --- plastic containers remain soiled after cleaning.
- Observed grease accumulated under cooking equipment. --- kitchen cook line
- Critical - Observed interiors of reach-in cooler soiled with accumulation of food residue. --- in kitchen.
- Observed nonfood-contact equipment in poor repair --- Walk in Freezer Door is warped to point of not creating a proper seal. Ice build-up is forming on door, freezer interior, and foods.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. --- plastic containers (some reusable and some single-use being reused). they are pitted and soiled even after cleaning.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, cut vegetables.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, cut greens, sauce, --- Repeat Violation. --- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- kitchen - 2 glass door reach in cooler ,platter of foods (stew) and bowl of fruit.
- Observed wall in disrepair. --- to right of dish machine.
- Observed wall soiled with accumulated black debris in dishwashing area. --- to right of dishmachine.
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7/3/2012 | 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. --- 'Fresh' Scottish Salmon is being used for sushi. Repeat Violation. --- as at 03/19/12 not corrected. There are no current invoices available for sushi fishes. Also, there is no verification of proper parasite treatment or purchase of 'aquacultured' pellet-fed non-exempt fishes and/or salmons for sushi.
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3/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- cook line reach in cooler/cold table. This violation must be corrected by : 01/13/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- walk in cooler. This violation must be corrected by : 01/13/12.
- Critical - No conspicuously located thermometer in holding units. --- walk in cooler and reach in coolers. Repeat Violation. This violation must be corrected by : 01/13/12.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- 'Fresh' Scottish Salmon is being used for sushi. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cook line reach in cooler/cold table. This violation must be corrected by : 01/13/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- walk in cooler. This violation must be corrected by : 01/13/12.
- Critical - Observed uncovered food in holding unit/dry storage area. --- chicken and pork in walk in cooler. Repeat Violation. This violation must be corrected by : 01/13/12.
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1/12/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. --- kitchen handwash sink.
- Critical - No conspicuously located thermometer in holding units.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- throughout kitchen, exteriors of equipment.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor. --- tempura mix, rice, oils in dry storage atop a board on floor.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. --- Stop Sale Issued for Sushi Ricce.
- Critical - Observed potentially hazardous food prepared on-site and frozen not properly date marked. --- in 'frigidaire' reach-in-freezer.
- Observed soil/debris/grease accumulated under cooking equipment. --- back of the house.
- Observed soiled dry wiping cloths in use.
- Critical - Observed uncovered food in holding unit/dry storage area. --- 2 glass door 'true' storage cooler, shrimp, sliced fruit, sliced vegetables,
- Observed wall soiled with accumulated food debris. --- thruout kitchen.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- sushi rice.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers in walkin cooler.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates and bowls.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed cloth used as a food-contact surface, with ready to eat salads.
- Observed nonfood-contact equipment in poor repair, lower front cover of true reachin cooler missing.
- Observed nonfood-grade containers used for food storage,cooked chicken in walkin cooler and rte carrots in reachin cooler.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- sushi rice is being held using time and no time mzrking system indicating four limits.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over cooked noodles
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. --- sushi chef at sushi bar
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. --- ice scoop at ice maching hanging and in contact with garbage bin
- Observed food debris accumulated on kitchenand dry storeroom floor.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. no proof of destruction
- Critical. Observed packaged food not labeled as specified by law. fish in walkin freezer
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Observed wall soiled with accumulated black debris in dishwashing area. under dishmachine
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. shrimp in reachin cooler
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. garbage can storing rice
- Observed nonfood-contact equipment in poor repair. walkin freezer door remains closed with screwdriver
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of grease on nonfood-contact surface. sides of cooking equipment
- Observed build-up of grease and food on nonfood-contact surface. shelves by cookline
- Observed residue build-up on nonfood-contact surface. top of dishmachine
- Observed residue build-up on nonfood-contact surface. shelves throughout kitchen
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. knife between table and cooler
- Critical. Handwash sink not accessible for employee use at all times. kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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