- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. In the kitchen
- 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. Flour container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In the walkin cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp at 51° send crab at 51°, chef iced down. Revisited at end of inspection was at 41°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over beef , lettuce, shrimp
- Intermediate - Cutting board(s) stained/soiled.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In the flour bin in the dry storage.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Clean utensils store in a dirty, slimy container
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on the stove in a bucket with water.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. Raw chicken on top of raw vegetables.
- Basic - Storage of tools on shelf above or with clean equipment and utensils.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over raw fish. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon 45°, albacore 45°, tuna 45°, items put on ice . Revisited by end of inspection temperature range for all three was between 42° and 43°, **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand-washing sink in the kitchen had various items in it.. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink in the kitchen has no hot water.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Fish
- Basic - Ceiling in disrepair. Water damaged ceiling tile in dry storage area near back door.
- Basic - Soiled reach-in cooler gaskets. At sushi bar cooler.
- 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. Sushi rice and tempura batter. Time marked. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef next to and touching ice cream at chest freezer in walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over noodles at beverage air freezer . **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At sushi bar.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in rear prep area where flour bin is located. Knife storager rack at sushi bar soiled.
- Basic - Ceiling tile in disrepair. Water damaged in dry storage area.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Avanti freezer at sushi bar soiled.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving in sushi bar area not smooth and easy cleanable, wood not sealed.
- Basic - Soiled reach-in cooler gaskets. At sushi bar coolers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 73? F at cookline under no temperature control. Time marked. must discard within 4 hours from leaving temperature control. **Corrected On-Site**
- 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 . Rice time marked. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over rice at BEVERAGE AIR by ice machine.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Butane over food prep area at sushi bar
- Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster oven soiled in sushi bar area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White igloo cooler in walkin cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Servers station.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. at flour container.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over Veggies at reach in cooler in rear prep area.
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12/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 10/30/12.
- Food-contact surface not smooth and easily cleanable. white seafood storage container in walkin cooler.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives storec in gap between equipment . Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers. above ice machine .
- 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. employee training expired. This violation must be corrected by : 10/30/12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispenser by dishwashing area.
- 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. at flour container.
- Observed nonfood-contact equipment in poor repair, chest freezer lid rusted .
- Observed old food stuck to clean dishware/utensils. knife handle heavily soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice at 82 degrees under no temperature control, shrimp tempura and eel at 86 degrees under no temperature control in sushi bar area. Corrected On Site. Application for time as a public health control completed and foods time marked .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sushi fish not date marked .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over Veggies at reach in cooler in rear prep area.
- Observed wall soiled with accumulated dust. rear prep area.
- Critical - Working containers of food removed from original container not identified by common name. flour container.
- Critical - Working containers of food removed from original container not identified by common name. sushi fish not labeled .
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8/30/2012 | Routine - Food | Warning Issued |
- Critical - Observed handwash sink used for purposes other than handwashing.PLASTIC CONTAINER IN HANDWASH SINK
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.BACK DOOR OPENING
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE WATER ON SHELVING IN HALL
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.RUSTED KNIFE BLADE WALKIN
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- 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.BOWL IN RICE AS SCOOP
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SERVICE
- Observed wall soiled with accumulated black debris in WALKIN AREA
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.FRONT SUSHI CASE CHEF CLAIMS CASE OPEN TO FILL AND WORK CHECKED UNIT END OF INSPECTION DOWN TO 44,43 HAVE UNIT SEEVICED TO MAINTAIN 41degrees or lower
- Critical - Hand wash sink lacking proper hand drying provisions.KITCHEN
- Observed employee with no hair restraint.PREPARATION COOK
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor.KITCHEN
- Observed leaking pipe at plumbing fixture.DRAIN OF KITCHEN HANDWASH
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.IN UNIT SINCE 11 am REMOVED TO ANOTHER CASE
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.PLASTIC CONTAINERS AND LARGE BOX BLICKING HANDWASH
- 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 REACHIN FRONT COUNTER AREA
- Critical - No handwashing sign provided at a handsink used by food employees.SIDE PREPARATION ROOM
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.PREPARATION TABLE SHELVING KITCHEN
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE
- Observed open dumpster lid.
- Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.WALKIN NOT LOCKED RESTROOM HALLWAY
- Observed utensils stored in crevices between equipment.
- Critical - USE OF TRASH CAN COVER FOR VEGES PREPARATION Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.BULK FDS
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair.CAN WASH DRAIN BLOCKED
- Critical. Vacuum breaker mising at hose bibb.OUTSIDE CAN WASH CONNECTED HOSE
- Critical. Handwash sink not accessible for employee use at all times.WOOD SHELVING IN FRONT
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.waLKIN
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.front counter hanDWASH sink
- Observed open dumpster lid.
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1/5/2010 | Complaint Full | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Critical. No handwashing sign provided at a handsink used by food employees.SIDE PREPARATION AREA HANDWASH SINK
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.BACK DOOR
- Critical. Exit signs not properly illuminated. For reporting purposes only.BACK DOOR
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.STOVE BURNER PANS
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Exit signs not properly illuminated. For reporting purposes only.BACK DOOR
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/25/2008 | Routine - Food | Warning Issued |
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