- Basic - Cloth used as a food-contact surface.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored at least 6 inches above the floor.
- 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. Rice made one hour ago
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Three dor reach in cooler By back door
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Manager lacking proof of food manager certification.
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8/23/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cloth used as a food-contact surface. Sushi rice
- Basic - Interior of microwave soiled with encrusted food debris. Sushi bar
- Basic - Paper towel used as liner for food container. Sushi fish
- Basic - Reach-in cooler gasket torn/in disrepair. Three dor reach in cooler By back door
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food with mold-like growth. See stop sale. 6 bags of lettucez
- High Priority - Medicine stored in refrigerator/cooler with food. Reach in next to Sushi bar
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. eggs 50 F, chicken 47 F, fish 47, tofu 48
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken with vegetables
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. eggs 50 F, chicken 47 F, fish 47, tofu 48
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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8/22/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.Rice.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor.Rice.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in reach-in cooler.Chicken,Shrimp.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.Thermometer calibration.
- Intermediate - Handwash sink used for purposes other than handwashing.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. BOTH BATHROOMS
- Critical - No conspicuously located thermometer in holding unit.REACH IN COOLER
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.REACH IN COOLER EGGS OVER RTE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.TOUCHED NOSE WITH GLOVES ON
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored over beef, over vegetables
- Critical - Observed toxic item stored by food.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs kept at room temperature on prep table. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored in a prohibited area. EGGS STORED IN BATHROOM
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw Chicken stored over raw beef
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed employee wash hands with no soap.
- Food-contact surface not smooth and easily cleanable. Sushi mats are bamboo made and can't be washed, rinsed and sanitized
- Wet wiping cloth not stored in sanitizing solution between uses.
- 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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9/28/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE AT 77 DEGREES BUT HAS BEEN THERE FOR 3 HOURS. Corrected On Site.
- Critical. Observed food stored on floor. OBSERVED EGGS ON THE FLOOR BELOW THE TABLE IN THE KITCHEN AT ROOM TEMPERATURE. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed container of medicine improperly stored. OBSERVED BODY LOTION ON TOP OF COUNTER IN FOOD PREPARATION AREA. Corrected On Site.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed food stored in ice used for food conservation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed toxic item stored by food.
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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