- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen cook/prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in coolers Raw beef 54°F, scallops 44°F , egg rolls 54°F, cooked shrimp 55°F raw shrimp 37°F , raw beef 37°F. Walk in cooler Cut cabbage 60°F , peanut sauce 70°F , beef stew 53°F , carrots in water 60°F, raw fish 54°F . Corrective action taken, operator to put items on ice. Sushi bar front line cooler Sushi bar salmon 54°F , tuna 55°F , tilapia 55°F octopus 56°F , shrimp 54°F , white tuna 54°F , krab 55°F, roe 55°F. Recheck 8-20-14 walk in cooler raw beef 48°F , carrots in water 49°F , peanut sauce 51°F. Reach in cooler on cooks line garlic and oil 57°F , peanut sauce 47°F, tofu 50°F , cooked shrimp 53°F , egg rolls 52°F. Two reach in coolers between sushi station and back kitchen tofu 40°F , ground beef 40°F, sushi display case raw salmon 40°F , octopus 41°F , escolar 41°F. Recheck 10-20-14 walk in cooler noodles in water 46°F , cabbage 47°F , sprouts 48°F , raw chicken 44°F, reach in cooler on cooks line carrots in water 47°F , noodles in water 46°F. On counter of cooks line on ice bath noodles in water 47°F , raw chicken 47°F , sprouts in water 50°F corrective action taken, had operator use ice to quickly cool products, also had her move products to working units, until the two units can maintain temperature.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler and two reach in coolers in back kitchen. Cooler on top of sushi bar.recheck 10-20-14
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10/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Under prep table in back of kitchen.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen cook/prep area.
- Basic - Reuse of single-use number 10 cans.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in coolers Raw beef 54°F, scallops 44°F , egg rolls 54°F, cooked shrimp 55°F raw shrimp 37°F , raw beef 37°F. Walk in cooler Cut cabbage 60°F , peanut sauce 70°F , beef stew 53°F , carrots in water 60°F, raw fish 54°F . Corrective action taken, operator to put items on ice. Sushi bar front line cooler Sushi bar salmon 54°F , tuna 55°F , tilapia 55°F octopus 56°F , shrimp 54°F , white tuna 54°F , krab 55°F, roe 55°F. Recheck 8-20-14 walk in cooler raw beef 48°F , carrots in water 49°F , peanut sauce 51°F. Reach in cooler on cooks line garlic and oil 57°F , peanut sauce 47°F, tofu 50°F , cooked shrimp 53°F , egg rolls 52°F. Two reach in coolers between sushi station and back kitchen tofu 40°F , ground beef 40°F, sushi display case raw salmon 40°F , octopus 41°F , escolar 41°F.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of car cleaner stored above hand wash sink with clean dishes.
- Intermediate - Records/documents for required employee training appear to be falsified. Operator wrote over old expectation and exam dates on certificates.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler and two reach in coolers in back kitchen. Cooler on top of sushi bar.
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08/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Under prep table in back of kitchen.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen cook/prep area.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw beef thawing in standing water in three compartment sink.
- Basic - Reuse of single-use number 10 cans.
- 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. 10 ppm. Corrective action taken had operator use 3 compartment sink until machine chlorine can be adjusted.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in coolers Raw beef 54°F, scallops 44°F , egg rolls 54°F, cooked shrimp 55°F raw shrimp 37°F , raw beef 37°F. Walk in cooler Cut cabbage 60°F , peanut sauce 70°F , beef stew 53°F , carrots in water 60°F, raw fish 54°F . Corrective action taken, operator to put items on ice. Sushi bar front line cooler Sushi bar salmon 54°F , tuna 55°F , tilapia 55°F octopus 56°F , shrimp 54°F , white tuna 54°F , krab 55°F, roe 55°F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi bar front line cooler Sushi bar salmon 54°F , tuna 55°F , tilapia 55°F octopus 56°F , shrimp 54°F , white tuna 54°F , krab 55°F, roe 55°F, escolar 55°F, sushi 76°F
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of car cleaner stored above hand wash sink with clean dishes.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Records/documents for required employee training appear to be falsified. Operator wrote over old expectation and exam dates on certificates.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler and two reach in coolers in back kitchen. Cooler on top of sushi bar.
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08/19/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind freezer, near walk in cooler
- Basic - Food stored in undrained ice. Rice noodles, sprouts, squid
- Basic - Food stored on floor. Sack of onions, case of eggplant
- Basic - Reuse of single-use number 10 cans.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Plumbing improperly installed. Handwash sink above 3 compartment sink Callback Re inspection 24 march 2014 **Warning**
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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Condensation or other drainage not disposed of according to law. Compressor fan dripping , walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Handbag on shelf , dry storeroom ,
- Basic - Equipment in poor repair. Microwave oven interior finish peeling
- Basic - Food stored on floor. Case of chicken **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- High Priority - Food with mold-like growth. One individual red bell pepper **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice left in cooker overnight , 77° Stop sale **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One individual egg **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice left in cooker overnight 77°
- Intermediate - Handwash sink used for purposes other than handwashing. Ice bucket in handwash sink **Corrected On-Site**
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic deli cup inside bulk sugar bin **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. Professional Cleaning scheduled for this coming Saturday
- Basic - Equipment in poor repair. Interior microwave oven
- Basic - Food stored in a prohibited area. Employee foods for personal consumption stored with restaurant ingredients. Foods removed and segregated **Corrected On-Site**
- Basic - Food stored on floor. Sack of sugar **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Tool box , asst screws and bolts. Items removed **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. Spring rolls
- Intermediate - Spray bottle containing toxic substance not labeled. Containing Blue liquid
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. cooked chicken covered during cooling process ; walk in cooler Corrected On Site. uncovered
- Critical - Observed food stored on floor. sack of onions; walk in cooler Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. chest freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts 49 F ; walk in cooler Corrected On Site. iced down; recheck 41 F
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed food stored on floor. sealed case of fresh salmon Corrected On Site.
- Critical - Observed one moderately dented can. bamboo shoots
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. salmon for sushi
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Thai spring roll
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked duck - walk in cooler
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. bag of carrots - walk in 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. inside bulk rice bin Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. excessive raw chicken on prep table 46 Corrected On Site. placed into refrig
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts 46 Corrected On Site. product iced down
- Critical - Observed potentially hazardous food thawing at room temperature. shrimp on kitchen counter Corrected On Site. placed under running water
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef above prepped carrots - walk in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. asst sauces - walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. bulk sugar bin Corrected On Site.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook line Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. inside bulk sugar bin
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts 47 degr F - walk in cooler Corrected On Site. iced down
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken above prepped vegetable Corrected On Site.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. operator plans to add approx 12 seats to existing grocery/deli estaablishment This violation must be corrected by : 4/02/11.
- No plan review submitted and renovations in progress. adding 1 refrig, 1 prep table and countertop multi compartment warmer well This violation must be corrected by : 4/02/11.
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2/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/20/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed one severely dented cans. oyster sauce
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts, scallops 50 degr Corrected On Site. product iced down Repeat Violation. [11/19/09]
- Critical. Observed raw animal food stored over cooked food. raw chicken on shelf above prep vegetable [walk in cooler] Corrected On Site. Repeat Violation. [11/19/09]
- Critical. Damaged/spoiled/recalled food not properly segregated. severely dented can of oyster sauce
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. sneeze while cooki, fail to wash hands afterwards
- Critical. Observed 3 comp sink used for purposes other than the designated use. rinsed hands in 3 comp sink Repeat Violation. [11/19/09]
- Critical. Observed employee wash hands with no soap. rinsed hands only
- Observed employee with no hair restraint. cook
- Wet wiping cloth not stored in sanitizing solution between uses. cook's line Corrected On Site.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Plumbing improperly installed. oudoor mopsink not hooked up to drainage system , mop water runs directly onto ground Repeat Violation. [11/19/09]
- Critical. Employees not informed of acceptable sanitary practices. cook on duty sneezed while cooking & fail to wash hands afterwards no training records available for cook on duty
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9/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.(sushi rice) Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.(bulk food containers)
- Critical. Observed food stored on floor.(rice stick in storage area)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(peanuts, rice) Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.(non stick coating chipping off from inside rice warmer))
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.(employee restroom )
- Observed personal care item stored on cutting board. (Cell phone on cutting board) Corrected On Site.
- Critical. Observed container of medicine improperly stored.(stored ifood cooler) Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm in sanitizer bucket)
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.(bamboo sushi rolling mats with strings)
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair.(back kitchen door)
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.( salmon received fresh and notation on invoice from true world foods states that the fish has not under gone parasitic destruction)
- Critical. Observed packaged food not labeled as specified by law.(frozen foods in up right reach in freezer)
- Critical. Working containers of food removed from original container not identified by common name.(in coffee area)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.( sprouts at 74 degrees f on cooks line) Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sushi rice at 94 degrees f, please see time as a public health control work sheet)
- Critical. Observed raw animal food stored over ready-to-eat food.(raw fish heads over noodles in walk in cooler, raw beef over chopped onions)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(bulk food containers)
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.(washed at 3 compartment sink)
- Equipment or utensils not designed or constructed in a durable manner.(bamboo sushi rolling mats with strings)
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.(small forks in coffee area)
- No mop/service sink installed/available at establishment.( disconnected for installation of grease trap, must reinstall)
- Critical. Handwash sink not accessible for employee use at all times.(blocked by water jug) Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.(employee restroom)
- Critical. Covered waste receptacle not provided in women's bathroom.(employee restroom)
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen ) Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.(sushi bar)
- Critical. Observed screen in door torn/in poor repair.(back kitchen door)
- Observed attached equipment soiled with accumulated grease.( hood filters
- Lights missing the proper shield, sleeve coatings or covers.(storage room)
- Critical. Observed toxic item stored by food.( throughout )
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/19/2009 | Routine - Food | Administrative complaint recommended |
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.(hood filters)
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9/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Raw fruits/vegetables not washed prior to preparation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(dressing and sauces in walk in cooler)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(garlic and oil on cooks line at 84 degrees f, sprouts at 77 degrees ) Corrected On Site. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(packaged beef and seafood in same container in walk in cooler)
- Critical. Observed food stored on floor.(walk in cooler) Repeat Violation.
- Critical. Observed food stored on floor.(bags of food in sushi bar)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(employee touched dirty dishes then ready to eat food with same gloves) Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(bulk food) Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(tongs on oven door handles) Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice.(front area) Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.(garnishing plates) Repeat Violation. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(above 200ppm)
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.(rice cooker)
- Critical. Handwash sink not accessible for employee use at all times.(blocked by food container)
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.(employee restroom) Repeat Violation. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen ) Corrected On Site.
- Observed attached equipment soiled with accumulated grease.(hood filters)
- Critical. Observed container of medicine improperly stored.(on cooks line)
- Critical. Observed unlabeled spray bottle.(beverage area) Repeat Violation.
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7/9/2009 | Routine - Food | Warning Issued |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/23/2008 | Routine - Food | Warning Issued |
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