- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. Inside walk in cooler touching tuna and salmon.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler. **Repeat Violation**
- Basic - Hole in wall. Throughout establishment .
- Basic - Light shield damaged/in disrepair.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer door is in disrepair and dishwasher repaired with duck tape.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-service articles. Foil pans single serves items.
- Basic - Utensils in poor condition. Bashing brush.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.held for less than four hours. Rice
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inside reach in coolers.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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11/01/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry food storage area.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cucumber. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board storage on floor.
- Basic - Cloth used as a food-contact surface. Inside walk in cooler touching tuna and salmon.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets with slimy/mold-like build-up. Both reach in cooler and walk in cooler
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Throughout establishment .
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Light shield damaged/in disrepair.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer door is in disrepair and dishwasher repaired with duck tape.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-service articles. Foil pans single serves items.
- Basic - Utensils in poor condition. Bashing brush.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Advised operator to cook all food due to not have proper parasite destruction.
- 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.held for less than four hours. Rice
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken not commercially prepackaged on top of salmon.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 35 approximately live roaches in the kitchen under prep table and 5 live roaches at sushi prep table.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a live roach crawling on 6 sushi rolls. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Next to Seaweed containers. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inside reach in coolers.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/31/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed solid residue build up on microwave.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of tuba on the floor in walk in cooler.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dead roaches on premises. Observed three dead roaches on the premises beneath prep table.
- Basic - Food stored on floor. Case of drinks stored on the floor by women's restroom.
- Basic - Gaskets/seals on holding unit in poor repair. Observed cover of chest freezer in disrepair.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light bulb inside reach in cooler missing protective cap.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Food preparation sink has soil/old food residue. Prep table soiled.
- Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer not available.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher under pr table.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Plastic wrap around faucet of hand wash sink creating build up of residue.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed trash and debris along the wall under equipment. Observed debris behind reach in freezer by exit door. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed single use items on the floor beneath the cabinet at sushi bar.
- Basic - Ceiling tile missing. Ceiling tile above walk in cooler missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Dead roaches behind walk in cooler. Observed about 20 plus dead roaches behind cooler and under the prep table beneath the hood. One dead roach behind boxes leading to the restroom. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Tape being used around faucet of hand wash sink.
- Basic - Equipment in poor repair. Observed reach in cooler and reach in freezer beyond repair. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At cook line.
- Basic - Wall in disrepair. Wall damage beneath ice container. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw poultry stored by noodles and vegetables.
- Intermediate - Employee rinsed utensil in handwash sink. Utensils in hand wash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chilli paste covered while being cooled.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. In kitchen
- Basic - Case of single-service articles stored on floor in dry storage area. In the front under counter
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment in poor repair.reach in freezer lid is broken and rap with scotch tape
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.plastic type spoon used to scoop rice
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking on cook line
- 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 - Employee used handwash sink as a dump sink.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable.kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.by cookliine
- Critical - Handwash sink not accessible for employee use at all times.cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory.by cookline
- Lights missing the proper shield, sleeve coatings or covers.kitchen and inside of reach in cooler on cookline
- Critical - No conspicuously located thermometer in holding unit.cookline reach in cooler
- Observed attached equipment soiled with accumulated dust.fan cover inside refrigerator by walk in cooler and walk in cooler
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed ceiling in disrepair.over walk in cooler
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.in walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.they have dirty pot inside of it
- Observed nonfood-contact equipment in poor repair reach in freezer lid by back door
- Observed ripped/worn tin foil used as shelf cover.and cardboard
- Critical - Observed soiled reach-in cooler gaskets.cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.OBSERVED AMBIANT RIC TEMP AT 49 DEGREES.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIC SOILED.
- Observed reach-in cooler gasket torn/in disrepair. OBSERVED LID OF RIF IN DISREPAIR..
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. OBSERVED CEILING PANEL DAMAGE.
- Lights missing the proper shield, sleeve coatings or covers. LIGHT SHIELD MISSING IN FOOD PREP AREA.
- OBSERVED MOP SINK FULL OF EMPTY BOXES AND FOOD DEBRIS.
- Observed garbage on the ground and/or pad around dumpster. OBSERVED BOXES ON THE GROUND.
- Observed nonfood-contact equipment in poor repair.OBSERVED COVER OF REACH IN FREEZERS IN DISREPAIR.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS MISSING FROM RESTROOM.
- Critical - Observed food stored on floor. BAG OF ONIONS ON THE FLOOR. Corrected On Site.
- Critical - Observed interior of microwave soiled.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed container of medicine improperly stored. OBSERVED MEDICINE ON TOP OF PREP TABLE IN KITCHEN AREA. Corrected On Site.
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE 96 DEGREE.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED CHICKEN AND BEEF STORED TOGETHER IN REACH IN FREEZER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed equipment in poor repair. OBSERVED REACH IN FREEZER DOOR BROKEN
- 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 This violation must be corrected by : 8-9-10.
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6/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed reuse of single-service articles. cardboard boxes used as shELVES liners.
- Observed dusty ceiling tiles and/or air conditioning vent covers. ceiling fans.
- Wet mop not hung to dry.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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