- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs, was located at another sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, front sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab 48f salmon 55f tuna 52f in sushi cooler front side , for less than 4 hours. **Repeat Violation**
- 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.
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12/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 10 seats actual is 35. Left seating change evaluation form.
- Basic - Food stored near sink exposed to splash. Toppings under soap dispenser sushi bar. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, front sushi bar.
- High Priority - No proof of parasite destruction or aquaculture documentation for non-exempt fish, proof is on invoices which are not on premise.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab 48°f salmon 55°f tuna 52°f in sushi cooler front side , for less than 4 hours. **Repeat Violation**
- 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.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs.
- Intermediate - Handwash sink used for purposes other than handwashing, knife tray in dishpit handsink. **Corrected On-Site**
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10/10/2013 | Routine - Food | Warning Issued |
- Intermediate - Observed: Handwash sink not accessible for employee use at all times, beef in sushi area handsink. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: Handwash sink used for purposes other than handwashing, ice/lemons dishpit...food debris sushi line. **Corrected On- Site** Priority: Intermediate
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit, sushi cooler next to front door. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi cooler front door side...krab 47?f shrimp 49?f tuna 53?f, for less than 4 hours. Priority: High Priority
- High Priority - Observed: Toxic substance/chemical stored by or with food. Simple green/window cleaner above thawing food. **Corrected On-Site** Priority: High Priority
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed interior of toaster oven soiled with burned on food deposits. **Repeat Violation**
- Critical - Observed potentially hazardous food (steak strips, breaded shrimp, crab meat) cold held at greater than 41 degrees Fahrenheit.
- Observed the sink in the bathroom leaking on the counter and floor..
- Critical - Required consumer advisory for raw/undercooked animal food not provided (in this case, sushi).
- Critical - small under counter refrigerator incapable of maintaining potentially hazardous food at proper temperatures. Please use other coolers until this unit has been repaired or serviced and is capable of maintaining foods at 41?F or below.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Did not observe food employees wash hanfs during this inspection. Corrected On Site.
- Drain cover losse and out of place @ mop sink drain.
- Critical - No conspicuously located thermometer in holding unit...small RIC.
- Critical - Observed food-contact surfaces encrusted with burnt on grease and/or soil deposits...toaster oven.
- Critical - Observed handwash sink used for purposes other than handwashing...ice in hand bowl of HWS.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit...small front line prep/hold cooler.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Working containers of food removed from original container not identified by common name...shrimp/crab salad in RIC...
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint...food prep. personel...
- Observed food debris accumulated on kitchen floor...prep. remains @ cook/pre. area floor...
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2011 | Routine - Food | Call Back - Complied |
- Drain cover(s) not fastened to mop sink drain.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Soiled cloth, linen door curtain not clean.
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1/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed packaged food not labeled as specified by law.
- 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 dry hands on white wipe cloths after washing. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface...under top display cooler...
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- 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.
- Observed ice scoop NOT stored on clean surface...
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine...quat. am...
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed sushi chef using bamboo roller...advised to change ASAP
- Observed build-up of food debris, dust or dirt on nonfood-contact surface...in general...
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- 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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7/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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