- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Chopsticks
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In glass cooler, tofu 46F, cooked rice 45F. Items in cooler overnight per operator. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In left sushi display case, sushi 42-53F. Advised to turn case on and allow to cool before stocking.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over condiments /butter
- Intermediate - Employee filled water pitcher/cup at handwash sink. Filled tea pot.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room. **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. Glass cooler
- Intermediate - pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available. Operator unable to use pH meter.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Wrapped around cookline rack used for fried food.
- Basic - Case of single-service articles stored on floor in kitchen. Chop sticks.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as cover for plate/food contact surface for fried food.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Next to handsink, front counter area.
- Basic - Soil residue build-up on nonfood-contact surface. Curtain between kitchen and sushi area
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauces, reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light black buildup along whit guard.
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Operator unable to operate pH meter.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Chopsticks
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Glass cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tofu 54 in glass cooler. Sauce 54.
- 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. Beef and chicken over soft shell crab
- Intermediate - Operator unable to use pH meter used to test sushi rice.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to wrap around cookline rack holding breading. Wrapped in torn foil, soiled
- Basic - Case of single-service articles stored on floor in kitchen. Open case of chopsticks
- Basic - Evidence of Employee eating in a food preparation or other restricted area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface. On curtains leading in and out of kitchen
- High Priority - Medicine stored in refrigerator/cooler with food. Pepto bismal and vitamins
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice at 76F with no time or temperature control. Operator unable to use pH meter. In glass cookline cooler, tofu 44F.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over soft shell crab, true cooler
- Intermediate - Accumulation of food debris/grease on plates wrapped in tinfoil and used for shrimp
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 36-42F in once water, jumps from 20F to 41F to 38F. Unable to use for food temperatures
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons not inverted, under soap at front handsink
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Discontinue use of machine to sanitize until repaired
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to sushi prep area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Placing lemon on drink Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Preparing sushi. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to fill water pitcher
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop in standing water
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fried shrimp at 77F, crab at 63F, out with no time or temperature control in sushi area. Advised to return to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice at room temperature. operator unable to operate pH meter
- Observed residue build-up on wire rack next to fryers
- Observed soil build-up on curtains to kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. On crashcart, grease on wire rack, foil and cardboard.
- Critical - Observed buildup of black material in the interior of ice machine.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed light grease accumulated under fryers
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over sauce, reach in cooler. Corrected On Site.
- Critical - Operator unable to operate pH meter to show sushi rice is not potentially hazardous
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-03-1 Observed no pH meter for sushi rice
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11/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass cooler holding PHFs at 58F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. Manual sanitize until machine sanitizes
- Critical - Employee training certificates photocopied
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. rice cooker holding rice at 107-115F. unable to adjuust temperature. Unit may not be used for potentially hazardous food until capable of maintaining 135F or above
- Lights missing the proper shield, sleeve coatings or covers. back room
- Critical - Nonexempt fish has not undergone proper parasite destruction. Sea urchin. Fish must be served cooked or discarded.
- Critical - Observed food stored on floor. Rice Corrected On Site.
- Critical - Observed no pH meter for sushi rice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu at 58F for less than four hrs in glass cooler. moved to another cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 107-115F in rice cooker. Advised to reheat to 165F to hold at 135F or above
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11/18/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in reach in cooler. Corrected On Site.
- Critical - Observed food stored on floor. Cook line .
- Critical - Observed handwash sink used for purposes other than handwashing. Kitchen.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Kitchen.
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on cart at cook line.
- Critical - Observed interior of toaster oven soiled.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon 45 degees Fahrenheit at front line. Advised.
- Critical. No conspicuously located thermometer in reach in cooler.
- Critical. Observed raw chicken stored over vegtables in reach in cooler.
- Critical. Observed food stored on floor at cook line.
- 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. Corrected On Site. Gloves available.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed utensils in poor condition. Ice scoop was cracked.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at warewashing machine. Corrected On Site.
- Critical. Observed interior of toaster oven soiled.
- Observed build-up of food debris / grease / residue on rolling cart at cook line.
- Critical. Vacuum breaker mising at hose bibb. Splitter connection at mop sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of toaster oven soiled.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
- Critical. Observed chemical/cleaner stored by glasses.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- 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. Gloves.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing in preparation area.
- Lights missing the proper shield, sleeve coatings or covers in kitchen area.
- Critical. Observed toxic item stored by utensils.
- Critical. Identity of food or food product misrepresented. This facility is advertising Crab products in the menu. The product being used is "IMITATION CRABMEAT STICKS" manufactured by SUGIYO USA INC. NOTE: The management has posted labels in each menu saying "We use imitation crab" and a sign in dining room saying "We use imitation crab."
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9/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
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