- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves. / in front line reach in cooler
- Basic - Case/container/bag of food stored on floor in walk-in cooler
- Basic - Cloth used as a food-contact surface. / to cover food at cook line reach in cooler **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / a shirt, dirty apron, by back door
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris./ (1) at corner behind ice machine. (2). Behind chest freezer, by back hand wash sink
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit.
- Basic - Large amount of unused equipment/supplies present. /. Sofa, cart at back corner, behind kitchen
- Basic - Light not functioning. / at hood
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / at wait station
- Basic - Nonfood-grade paper towels used to line food, in front line reach in cooler
- Basic - Reach-in cooler shelves with rust that has pitted the surface. / by front line
- Basic - Reuse of single-service articles. / drink bottles
- Basic - Soil residue build-up on nonfood-contact surface. (1). Exterior of reach in cooler (2) exterior of food containers/buckets (3). Counter at sushi kitchen (4). Towel dispenser
- Basic - Soiled reach-in cooler gaskets./ at cook line and sushi kitchen
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. / behind front line hws
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. /. Smoke salmon **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / seaweed wrap 51F, whipped cream 62F, tofu 51F in kitchen by front line, salmon 44F, 45F tilapia 44F
- High Priority - Raw animal food stored over ready-to-eat food. / (1) raw salmon over ready to eat food in sushi kitchen reach in cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / raw shrimp over ice cream in reach in freezer
- High Priority - Toxic substance/chemical improperly stored. / spray bottle of cleaner, mouth wash on top of reach in cooler by front line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. / through out kitchen
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / ready to eat raw sushi fish, tuna, in walk in cooler
- Intermediate - Employee used handwash sink as a dump sink. / observed worker dumping tofu into front line reach in cooler **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times. /. Back kitchen hand wash sink blocked by a large lid
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. / smoke salmon
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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. / 2 door reach in cooler, in kitchen by sushi bar, had ambient temperature of 51F
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - All Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. Left side grill **Repeat Violation**
- Basic - Heavy Accumulation of debris inside warewashing machine. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Several main one by the exit door at the kitchen .
- Basic - Spray bottle containing a food product not labeled./ soy sauce at kitchen .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Several in the kitchen .
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Several
- Intermediate - No soap provided at handwash sink. End of cook line. **Repeat Violation**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - All Cutting boards has cut marks and is no longer cleanable.
- Basic - Bowl or other container with no handle used to dispense food./ for bulk product **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. / left side grill **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor./ under all eauipment
- Basic - HeVy Accumulation of debris inside warewashing machine.
- Basic - HeVy Build-up of grease/dust/debris on hood filters.
- Basic - Heavy Accumulation of debris on exterior of warewashing machine.
- Basic - Moderate Grease accumulated under cooking equipment.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall heavily soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi bar area **Corrected On-Site** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food./ trash can utilized for rice
- High Priority - Raw animal foods not properly separated from each other in holding unit./ tall freezer non hermetically sealed raw beef over raw pork **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.chlorine at 200
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **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 incorrect time logged, but the time removed from temperature control could be determined. **Corrected On-Site**
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Foul odor on cook line. Cook states it's coming from floor drain.
- Critical - Handwashing cleanser dried out at handwashing lavatory. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink- 87f at sushi display HWS.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. Corrected On Site. Manager arrived at the end of inspection.
- Nonfood-contact equipment not designed and constructed in a durable manner- dry storage shelf wrapped in tin foil. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing- food debris observed. Repeat Violation.
- Critical - Observed heavy buildup of slime in the interior of ice machine. Repeat Violation.
- 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- breading. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit- rice paddle; 85f. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- RTE chicken at 44f in make table.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation- beef over fish and chicken over beef in freezer. Corrected On Site.
- Critical - Observed rice stored on floor. Repeat Violation. Corrected On Site.
- Critical - Observed uncovered flour in dry storage area. Corrected On Site.
- Critical - Sushi bar hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Sushi grade fish prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.all hand sinks blocked on cook line. Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.dishes in hand sink at sushi bar Repeat Violation. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.manager showed before the end of inspection
- Observed all gaskets with slimy/mold-like build-up.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed case of stored on floor dry storage.
- Observed cook line cutting board badly grooved/pitted and no longer cleanable. Repeat Violation.
- Observed heavy build-up of food debris, dust or dirt on exterior of RIC.
- Critical - Observed heavy buildup of soiled material on racks in the walk-in cooler.
- Observed hood heavily soiled with accumulated grease.
- Critical - Observed interior of LL reach-in coolers heavily soiled with accumulation of food residue.
- Critical - Observed moderate buildup of slime in the interior of ice machine. Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed residue build-up inside hand sink on cook line
- Observed ripped/worn tin foil used as shelf cover.
- Observed wall heavily soiled with accumulated grease and food debree.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.All sushi grade fish
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.Observed food stains in cook's cooler work cutting board.Cutting board required to be wahed,rinsed and sanitized every four hours. Corrected On Site.
- Critical - Handwash sinks in dish area not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed 2-door and HWS soiled.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable at cook's cooler . Repeat Violation.Operator may use other side of cutting board.
- Observed dusty ceiling tiles and/or air conditioning vent covers in the kitchen.
- Critical - Observed one rusted can of pineapple in no.10 on storeroom shelf.Stop sale,food may be returned to supplier for credit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening for smoked eel,etc at sushi bar refrigerators.
- Critical - Observed raw shell eggs stored over ready-to-eat food. Corrected On Site.
- Observed reach-in coolers gasket torn/in disrepair. Sushi bar, cook line, and 3-door RIC.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed in cloth bucket. Corrected On Site.
- Observed single-service articles improperly stored. Chop sticks stored on the kitchen floor. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food is provided on menu.However,must designate each entr`served raw or undercooked on all menus.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
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