- Basic - Bowl or other container with no handle used to dispense food. Bulk rice
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Kitchen and dining area
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk flour
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi cookline
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. When preparing sushi **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Drain cello noodles in handwashing sink on sushi line
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Reachin cooler over cucumbers
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dining area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.beef in sink **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi line
- High Priority - Toxic substance/chemical stored by or with food. Back storage room
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi bar
- Basic - Hood filters in disrepair. Cookline
- Basic - Paper towel used as liner for food container. Reachin cooler on cookline
- Intermediate - No person in charge of establishment during operation.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bread crumbs in back storage
- Basic - Cloth used as a food-contact surface. Transfer rice
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reachin cooler in back room
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Frontline
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other food. Stockroom Corrected On Site.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on dish rack.
- Critical - Hand wash sink lacking proper hand drying provisions. in sushi bar area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in sushi bar area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of make table near cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over carrots inside reachin cooler near stove.
- Observed wall soiled with accumulated food debris. near 3 compartment sink.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. in sushi bar area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in sushi bar area.
- Critical - No handwashing sign provided at a handsink used by food employees. in womens bathroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. under cutting board near cookline.
- Observed employee with no hair restraint. cook.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef and chicken 46 degrees F. and shrimp 45 degrees F.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over mushrooms inside reachin cooler near cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over vegetables inside reachin cooler in sushi bar area. Corrected On Site.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in sushi bar. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. inside freezers in back room. Repeat Violation.
- Critical - Observed toxic item stored by food. butane on top of oranges in sushi bar.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. water filters on ice machine date expired.
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6/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. inside refridgerater freezer in back room.
- Critical - No conspicuously located thermometer in holding unit. inside refridgerater in back room.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting oranges. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers. in kitchen.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws uncovered.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Other conditions sanitary and safe operation
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10/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Other conditions sanitary and safe operation
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10/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. Back stockroom
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- Critical. Observed soiled reach-in cooler gaskets. Back kitchen
- Critical. Observed handwash sink used for purposes other than handwashing. Front kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide/helium tanks not adequately secured.
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4/30/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Back storage room
- 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. Bulk rice
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi line
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi line
- Critical. Observed soiled reach-in cooler gaskets. Maketable
- Observed clean equipment stored on floor. Lg pot by reachin freezer
- Observed single-service items stored on floor. Chop sticks stockroom
- Critical. Observed handwash sink used for purposes other than handwashing. Sushi line
- Observed wall soiled with accumulated food debris. Wall behind soda machine.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor. Onions backroom
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Serviceline
- 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 : 10/25/09.
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8/26/2009 | Routine - Food | Warning Issued |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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