- Critical - Observed buildup of debris on condiment dispensing nozzles.
- Critical - Observed buildup of slime on soda gun nozzles. bar area
- Critical - Observed food stored on floor. sack of rice , dry storeroom Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. inside bin of ckd rice , walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops in water measured at 71 degr F
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken above vegetable - cook line Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. bar area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice , walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. cook line
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of debris on condiment dispensing nozzles. [kitchen ]
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. bin of prepped onion [walk in cooler]
- Critical - Observed food stored on floor. sack of onions [walk in cooler]
- 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 inside bin of bulk rice Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. sushi rice stop sale Corrected On Site. time as a public health control implemented
- Critical - Observed raw animal food stored over ready-to-eat food. cook line Corrected On Site.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tempura batter 44 degr F [cook's line]
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed avocado & lemons on shelf above prepped onions [walk in cooler]
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. drain snake in box on top of sacks of rice Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish on shelf above vegetable
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. inside bin of cooked rice
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. no fork or tongs provided to place lemon wedges into drinks
- Critical. Observed employee sneeze, then engage in food preparation,without washing hands. cook's line
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. condiment dispensing nozzles
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Observed unnecessary items on the premise. golf clubs [dry storeroom]
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.(shusi rice) Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.(condiment squeeze bottles)
- Critical. Observed raw animal food stored over ready-to-eat food.(in walk in cooler)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(chopping produce)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoops)
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(used cell phone, then touched produce with no hand wash)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.(reach in cooler on cooks line)
- Critical. Observed soil residue on storage containers.(condiment squeeze bottles)
- Critical. Hot water not provided/shut off at employee hand wash sink.(in kitchen ) Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.(ladies restroom )
- Wet mop not hung to dry.
- No copy of latest inspection report.
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.(bamboo and string style sushi roller)
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.(wooden bowl used for rice)
- Violation: 37-01-1 Ceiling tile missing.(in dining room and a/c duct work is leaking)
- Violation: 42-03-1 Wet mop not hung to dry.
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10/27/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sushi rice at 71 degrees f, please keep below 41degrees f or above 135, or use time as a public health control)
- Critical. Observed food stored in undrained ice.(shrimp in walk in cooler) Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.(raw poultry and fish over produce on speed rack in walk in cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical. Observed food contaminated by unsanitized equipment.(employee using same utensil for raw and cooked foods) 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. (in kitchen area and in sushi bar)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(scoop for rice) Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.(employee handled raw chicken then equipment and other raw foods with no hand wash)
- Critical. Observed employee dry hands on a cloth.
- Equipment or utensils not designed or constructed in a durable manner.(bamboo and string style sushi roller)
- Equipment or utensils not designed or constructed in a durable manner.(wooden bowl used for rice)
- Critical. Equipment food-contact surfaces and utensils not sanitized.(employee cut chicken on a cutting board on cooks line then set clean equipment and utensils on the board and used the knife without properly sanitizing the area)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(above 200 ppm) Repeat Violation.
- Critical. Observed objectionable odors in bathroom.(mens restroom)
- Ceiling tile missing.(in dining room and a/c duct work is leaking)
- Wet mop not hung to dry.
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10/26/2009 | Routine - Food | Warning Issued |
| No report available. | 6/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/16/2009 | Routine - Food | Warning Issued |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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