- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes **Corrected On-Site**
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice, rice **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After grabbing trash can **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front sink
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove area
- 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. Cook
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.cooking area
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooking area
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Observed food debris accumulated on kitchen floor. base bords
- Observed rachin cooler gasket torn/in disrepair. cooking area
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ice scoop stored with handle in contact with ice in ice bin. Corrected On Site.
- Critical - Potentially hazardous food identified in the written procedure as a food held using time as a public health control has no time marking. Operator was able to determine the time removed from temperature control - corrected onsite. Corrected On Site.
- Critical - Potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Spray bottle containing toxic substance not labeled.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. ASSEMBLING SUSHI ROLLS Corrected On Site. Repeat Violation.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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6/3/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. ASSEMBLING SUSHI ROLLS Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. WEARUNG GLOVES AFTER HANDLING RTE
- Critical - Observed employee wash hands with no soap.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. FISH
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. RINSING GLOVES
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/2/2011 | Routine - Food | Warning Issued |
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Required employee training must be completed.
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3/3/2011 | 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. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. No professional foodborne illness training provided.
- 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. Restaurant opened couple of months ago.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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5/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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