- Basic - Bowl or other container with no handle used to dispense food. Rice in reach in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave, oven,reach in coolers
- Basic - Duct tape used to repair nonfood-contact surface. Knife handle, pot handle
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cat food
- 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 - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Three door up right reach in cooler
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris. By reach in freezers
- 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. Squeeze bottles
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeded 200ppm
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Interior of reach-in cooler soiled with accumulation of water. Three door up right reach in cooler
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men's restroom
- Basic - Ceiling tile in disrepair. Hole in hallway near restrooms
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls above microwave
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Silver bowls,clean buckets, on shelf next to reach in cooler
- Basic - Duct tape used to repair nonfood-contact surface. Knife handle
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Silver pots
- Basic - Food debris/dust/soil residue on dry storage shelves. Above prep table
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- Basic - Silverware/utensils stored upright with the food-contact surface up. Knifes and spoons next to microwave
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. At front counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cutting board **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. Cooked beef, rice, etc in reach in cooler.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men''s restroom. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on top shelf of storage rack. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelving above 3 compartment sink that supply containers are stored on. **Warning**
- Basic - Wall soiled with accumulated grease behind prep table next to 3 compartment sink. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products such as cooked rice or soup. **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. Cut watermelon. **Warning**
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7/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Men's restroom. **Warning**
- Basic - Build-up of food debris on dish machine screen. **Warning**
- Basic - Build-up of grease on lower prep table shelf below out-of-service mixer. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on top shelf of storage rack. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Blanket lying on bags of sugar and rice on storage shelf. **Warning**
- Basic - Equipment in poor repair. Sushi cooler at front line with 47°F ambient air. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Single serve bowls resting in sauce and sugar. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bowl floating in sauce in reach in cooler. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in sushi cooler. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelving above 3 compartment sink that supply containers are stored on. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up in kitchen containers. **Warning**
- Basic - Wall soiled with accumulated grease behind prep table next to 3 compartment sink. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - High Priority - Dead roaches on premises. Approximately 15 dead roaches (total)and palmetto bugs on multiple glue traps and floor under 3 compartment sink/prep table wall area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi fish at 47°F in sushi cooler.. Sushi was relocated to reach in cooler. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300ppm chlorine wiping cloth bucket. **Warning**
- Intermediate - Encrusted, soiled material on slicer stored on lower prep shelf. Heavy grease pooled on unit no longer in use. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products such as cooked rice or soup. **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. Cut watermelon. **Warning**
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7/29/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.(in bread crumbs) **Corrected On-Site**
- Basic - Cloth used as a food-contact surface.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.(unsealed wood used as shelf in kitchen)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (To store drink ice)
- 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.(sushi chef) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(in upright reach in cooler in kitchen) **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit.(in 3 door upright reach in cooler)
- Critical - Hand wash sink lacking proper hand drying provisions.(sushi area)
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(spoon in sesame seeds on cooks line)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean equipment stored on floor.(across from dish machine)
- Critical - Observed food stored on floor.(bottled soda)
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.(back door near restrooms has gap)
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. In men's or women's restroom. Corrected On Site. Hot water heater pilot went out. Relight unit for correction.
- Observed grease accumulated on kitchen floor. In between wok station and oven.
- Critical - Observed the presence of insects, rodents, or other pests. Ants found in small cup of sugar. 7 dead ants. sugar in freezer. Product discarded with Stop Sale.
- Critical - Observed the presence of insects, rodents, or other pests. Approximately 8-10 ants in kitchen near handsink. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.( touching produce) Corrected On Site.
- Critical - Observed food stored on floor.(bottled soda and mayonaise)
- Critical - Observed handwash sink used for purposes other than handwashing.(used as prep sink in front area)
- Critical - Observed raw animal food stored over ready-to-eat food.(raw chicken and shell eggs over produce and other ready to eat foods in upright reach in cooler )
- Observed unnecessary items on the premise.(near dish machine)
- 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.(2 on floor in back area)
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.(sushi rice)
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(dated 3-10)
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.(plastic water bottles reused for the storage of sauce)
- Violation: 39-03-2 Exhaust system off during the operation of cooking equipment. For reporting purposes only.
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7/26/2011 | Routine - Food | Call Back - Complied |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs hung on oven door handles)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed cloth used as a food-contact surface.(on sushi rice)
- Critical - Observed container of medicine improperly stored.
- Critical - Observed hand wash sink used for purpose other than washing hands.(used as a rinse sink)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(fish eggs at 60 degrees f sitting on counter in front area, sushi rice in front area at 101 degrees f )
- Critical - Observed raw animal food stored over ready-to-eat food.(in up right reach in cooler in kitchen )
- Observed single-use containers (boxes and/or cans) reused for the storage of food.(plastic water bottles reused for the storage of sauce)
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(dated 3-3-10)
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/25/2011 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. glass door reachin cooler.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit. sushi bar
- Critical - Observed buildup of surface rust in the interior of ice machine.
- 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. rice
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to go containers stored food contact surface up Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical - Observed uncovered food in dry storage area. rice
- Observed wall soiled with accumulated food debris neardeep freezer .
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/29/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit at front area.
- Critical. Observed uncovered food in dry storage area.
- 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. rice
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. under microwave oven
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed single-service plates improperly stored food contact surface up.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. at front counter area
- 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. Pro
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9/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in kitchen cooler between use.
- Observed employee with ineffective hair restraint.
- Critical. Observed interior of microwave soiled.
- Critical. Observed stove/wok food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. No handwashing sign provided at kitchen handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in kitchen coolers between use.
- Critical. Observed interior of microwave soiled.
- Critical. Observed oven food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on bottom of sushi bar cabinet.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed walls soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Critical. Observed oven food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of sushi bar reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food/ice residue.
- Critical. Observed men's public bathroom facility not clean.
- Critical. No handwashing sign provided at kitchen handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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