- No Violations Were Observed
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08/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. / under soy sauce **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public./ water reach in cooler cooks line **Warning**
- Basic - Equipment in poor repair./ soup kettle for egg drop soup rusted out **Warning**
- Basic - Food debris/ soil build up accumulated under all equipment front line sushi area **Warning**
- Basic - Gaskets with heavy slimy/mold-like build-up./ sushi line reach in **Repeat Violation** **Warning**
- Basic - Moderate Accumulation of debris inside warewashing machine. **Warning**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in any font line reach or sushi unit **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.duck still re- educated **Repeat Violation** **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding./ raw carrots **Repeat Violation** **Warning**
- Basic - Soil residue/ grease build-up on shelf holding sushi rice **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ server area **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./ re- educated **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sushi cooler- Krab 48 degrees f, tuna 52 degrees f, salmon 50 degrees f, reach in cooler sushi line Krab 50 degrees f, cooked salmon 48 degrees f- chef and manger claimed product put in those units 3 hours ago recommended rapid chillSushi cooler- Krab 48 degrees f, tuna 52 degrees f, salmon 50 degrees f, reach in cooler sushi line Krab 50 degrees f, cooked salmon 48 degrees f-has been up on the line for about the same time as front line cooler- recommended rapid chill **Warning**
- High Priority - Raw animal food stored over ready-to-eat food./ raw fish over sauce, ice tea reach in server area **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands/ re-educated **Repeat Violation** **Warning**
- Intermediate - Cold holding equipment incapable of 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. / sushi cooler reading ambient of 48 degrees f, adjusted cooler put product on ice temperature came down to 43 degreesf **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing./ right side of sushi line storing utensils **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler heavily soiled with accumulation of food residue./ both reach in coolers sushi area **Warning**
- Intermediate - No soap provided at handwash sink./ sushi line **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler 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./ 2 units in the sushi bar area ambient reading 45-50 degrees f- cooks line cooler reading 45-50 degrees f also the cooks line running high **Warning**
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08/11/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Heavily Soiled reach-in cooler gaskets.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.sushi coolers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.salmon escolar and eel
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.white containers in the walk in cooler
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Manager reeducated employees
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- 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. Sushi rice Made at 11:00 **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.miso soup 125° recommend to reheat to 165° checked found at 170° **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handling IPad while wearing gloves and did not remove gloves before handling produce. Manager had employee remove gloves and wash hands
- Intermediate - Cook line Cutting board(s) badly stained/soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink.service line
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager showed up during inspection. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler.bag of onions and plastic containers **Corrected On-Site**
- Basic - Cook line Cutting board has severe cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Paper towel used as liner for food container.
- Basic - Wall in disrepair.around prep sink and hand sink on the cook line **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooler: cooked chicken 59° cut cabbage 55° over stocked. Cooked removed what was on top and placed in cooler to rapid chill **Repeat Violation**
- Intermediate - Cutting board(s) stained
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by plants **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.-22° **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.colander
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.a pack of cigarettes was on top of the kitchen hand wash sink **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.broken and missing tile observed in the kitchen area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.still frozen placed in the walk in cooler **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair.at the kitchen hand wash sink
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.corn starch at 75? discarded, documented time as a control will be used **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean pots and pans not stored inverted or in a protected manner.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds./return to grill and continue to cook to 165 degrees f Corrected On Site.
- Critical - Fruits/vegetables not washed prior to preparation./mushrooms,cabbage Corrected On Site.
- In-use utensil spoon handle in the ready to eat noodles Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit./sushi and cooks line coolers
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./on prep table/also an employee meal
- Observed cutting board heavily grooved/pitted and no longer cleanable./cooks line board Repeat Violation.
- Critical - Observed dented/rusted cans./1 can baby corn
- Critical - Observed employee wash hands with no soap./sushi chef Corrected On Site.
- Observed personal care item stored with food./purse cooks line and with dishes dishmachine area
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation./observed raw chicken not hermically sealed stored over raw beef not hermically sealed in the tall reach in freezer Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./touchingbraw chicken than clean equipment Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./several areas cooks line,prep area,sushi area
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.on the cook line
- Critical - Handwashing cleanser lacking at handwashing lavatory.on the cook line
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.on one of the sushi coolers and the right side upright reach in cooler
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw open packagged chicken is stored over raw pork in the upright reach in cooler
- Critical - Observed small flying insects in bar area.one dead bug is in the portable ice bin in the ice, must discard the ice Corrected On Site.
- Observed wall soiled with accumulated food debris.next to the beer storage
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.the kitchen hand sink is blocked by a prep cart
- 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. the training books are filled out but the certafication is not..the owner started to comply buring the inspection
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.a spoon that is uesed for scooping has its handle in the food on the cook line
- Critical - Observed roach activity as evidenced by live roaches found 2 small brown roaches were observed during the inspection at the wall juncture between the back of the 3 bay sink and wall. no other roaches were observed , as per District Manager Vallerie Freeman a 24 hour call back will be issued
- Observed wall in disrepair.along the wall above and near the wall at the reach in coolers
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.soup base held on the stove . reheated to 165 df the held at 135 df or above corrected during the inspection Corrected On Site.
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9/19/2011 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./calibrated at 26 degrees f recalibrated to 32 degrees f Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink./employee handsink range between 80-95 degrees f
- 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. observed training done but no original certificates for employees.just dates and signatures
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area./observed empl0yee meal 0n shelf above reach in cooler emplliyee stated his meal Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./open employee drinks in waite station above rice hot holding Corrected On Site.
- Observed build-up of food debris, shelf in waite station
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./cooks line Repeat Violation.
- Critical - Observed interior of small reach-in cooler moderately soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./tempura batter recommended rapid chill
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation./tall freezer raw chicken on top of raw beef
- Observed utensils in poor condition./large spoon handle wrapped with tape
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas./waite station/kitchen area keep turning off light.darkensvwaite station area totally and dims kitchen explained need to keep proper lighting Corrected On Site.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.fresh salmon and fresh wahoo.operator states they will cook
- Critical. Required consumer advisory for raw/undercooked not stating RAW on menu just states undercooked.and serves raw sushi. Corrected On Site.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.for fresh salmon and fresh wahoo that is purchased from direct seafood on 10/25/10. This violation must be corrected by : 01/10/2011.
- Critical. Observed potentially hazardous food thawed at room temperature.raw salmon,escolar at sushi bar
- Critical. Observed whole shell eggs stored over cucumbers in RIC Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.117F 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.when changing gloves. Corrected On Site.
- Observed employee with no hair restraint.sushi chef
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.for ware washing
- Observed cutting boards badly grooved/pitted and no longer cleanable.recommend to resurface
- Wet wiping cloth not stored in sanitizing solution between uses.sushi bar
- Critical. Observed interior of reach-in coolers on cook line moderatly soiled with accumulation of food residue.
- Cleaned and sanitized equipment, utensils not stored where only handles are touched.
- Critical. Handwash sink not accessible for employee use at all times.cook line
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.mens and womens rest rooms
- No Heimlich maneuver sign posted.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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11/8/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts and coconut milk. Out of refrigeration for 1.5 hours. Recommended rapid chill. Corrected On Site. Callback-pad thai noodles 56, sprouts 53. 2 hours out of temp. rapid chilled
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. dry bulk storage products. Callback- observed to go soup container with no handle being used in bulk flour.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Callback- observed wet in use towels not stored in sanitizer in kitchen and on sushi line.
- Violation: 37-01-1 Ceiling tile missing. Observed open ceiling/ removed ceiling in hot water heater room. Operator stated that the city required them to remove ceiling. Ceiling is to be replaced. Callback-time extended until next routine visit. waiting on construction.
- Critical. Violation: 53B-08-1 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. Callback- no proof available.
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3/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Warning must be properly visible to consumers. Corrected On Site.
- 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. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts and coconut milk. Out of refrigeration for 1.5 hours. Recommended rapid chill. Corrected On Site.
- Critical. Observed food stored in a prohibited area./4 small coolers hallway to restrooms. must be proctected from consumers-a hadp lock on each unit or an enclosed structure
- Critical. Observed raw animal food stored over ready-to-eat food. raw pork and beef in reach in cooler.
- Critical. Observed food stored on floor. case of cabbage.
- 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. dry bulk storage products.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons on sushi line and by cooked rice.
- Critical. Observed hand wash sink used for purpose other than washing hands. Observed tea pots stored in hand wash sink. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Sushi mat.
- Food-contact surface not smooth and easily cleanable. Wood sushi rice bowl.
- Observed nonfood-grade containers used for food storage. Dry storage.
- Observed nonfood-grade containers used for food storage. Reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions at both handsinks.
- Observed grease on the ground and/or pad around grease receptacle.
- Ceiling tile missing. Observed open ceiling/ removed ceiling in hot water heater room. Operator stated that the city required them to remove ceiling. Ceiling is to be replaced.
- Critical. Observed container of medicine improperly stored. Observed eye drops over rice. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- 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.
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1/15/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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