- Basic - Gaskets with slimy/mold-like build-up. Reach in coolers in sushi bar. **Repeat Violation**
- Basic - Lime scale build-up inside dish machine. Heavy build up of white scale inside ice machine and manifold.
- Basic - Paper towel used as liner for food container. Fish eggs, clean herbs and cut lettuce. Reach in cooler in sushi bar.
- Basic - Uncovered food stored near sink exposed to splash. Open container of raw scallops and open container of tempura flakes used with sushi rolls next to handwash sink in sushi bar. Also, cutting board where food is prepared is right next to the same handwash sink. Also, an open container of tempura flakes next and below handwash sink in the kitchen. Items were moved by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on sushi bar prep stations. All picked up by manager. **Corrected On-Site**
- 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. Sushi chef handling raw tuna and raw salmon used for sushi. Discussed with chef and manager bare hand contact with ready-to-eat foods. Salmon and tuna set aside and marked "not for sushi". To be served cooked or for personal use. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw scallops 61°F, next to handwash sink in sushi area. Sushi chef states scallops out for 15 minutes. Corrective action taken, placed in reach in cooler. **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 no time marking. Sushi rice, manager stated they placed the rice in sushi bar at 1:00pm. Marked. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. Broken. Kitchen.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Top interior of ice machine in kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing. One sushi chef used handwash sink to rinsed scallops another sushi chef used handwash sink to rinse knives. Sushi bar. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls containing raw dis, in Yummy Sushi leather menu, also needs a costumer advisory. Corrective action taken, worker started to write starts next to each raw item.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In tempura batter, sugar bulk container and in vinegar solution for sushi rice in sushi bar. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Cutting boards and baking sheets, kitchen. **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting and knives next to hand wash sink in sushi bar.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One above prep near server station and one on prep table across from dish machine. **Corrected On-Site**
- Basic - Equipment in poor repair. Numerous chipped plates in cook line, storage and sushi bar. Also a broken whisk near dish area.
- Basic - Gaskets with slimy/mold-like build-up. Heavy build up on gaskets throughout kitchen and sushi bar.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. One.
- Basic - Old food stuck to clean dishware/utensils. Plates above make table in cook line.
- Basic - Paper towel used as liner for food container. Lining raw beef and raw fish. Walk in cooler and sushi bar.
- Basic - Reuse of single-use articles. Rice cloth. Cooking rice, manager stated they washed and reuse it.
- Basic - Single-service articles not stored inverted or protected from contamination. To-go container in kitchen shelf. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Tempura batter next to hand wash sink in cook line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook put on gloves to make salad without washing hands. Discussed with manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish eggs 64° in sushi bar. Suggested Time as a Public Health Control for this item.
- 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. Tempura batter in cook line. Per manager less than two hours.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Package of raw chicken in same tray with packages of raw shrimp. Walk in cooler. Discussed with manager the shrimp must be cooked to a minimum internal temperature of 165°/15seconds.
- High Priority - Toxic substance/chemical stored by or with food. Degreasers with sack of rice, kitchen. **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Top interior of ice machine.
- Intermediate - Employee rinsed utensil in handwash sink. Washing small cups, server station.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Heavy accumulation of debris on bottom on reach in freezer and on interior door, cook line. Also microwave in kitchen needs to be cleaned.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in kitchen
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean big pot
- Basic - Food stored on floor. Oil jug **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. Server hand sink
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over soy sauce, and raw salmon over onions in reach in cooler **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Chemical shelf above box freezer, storage room
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl in bucket **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Server area **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Pitchers **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Under dish machine **Corrected On-Site** **Repeat Violation**
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Employee personal items stored in or above a food preparation area. Jacket **Corrected On-Site**
- Basic - Food stored on floor. Buckets with sauce in walk in cooler , tempura flour in storage room**Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright reach in cooler, and sushi reach in cooler
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face with gloves then got cooked noodles **Corrected On-Site**
- 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. Grabbed lemons for drinks, got tongs **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Bread crumbs by hand sink on cook line **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu on prepared plates for soup at 56?, on counter, 70? tempura batter, corrective action: added to time as public health control form and wrote times, 48? butter at cook line, corrective action: placed back in cooler **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sushi rolls in prep reach in cooler , raw chicken over sauce in walk in cooler, raw salmon over lettuce and sauce in sushi reach in cooler**Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bleach by to go containers, sushi area **Corrected On-Site**
- Intermediate - Failure to maintain invoice records on nonexempt fish for 90 days. 2 months invoices only **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No soap provided at handwash sink. Cook line **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Under hand sink at beverage area and by triple sink
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken, sushi reach in cooler Corrected On Site.
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember big 5 foodborne illnesses
- Critical - Establishment not maintaining invoices for 90 days. raw seafood
- Critical - Food not properly protected from contamination. bowls for soups stacked on top of each other, bottom of bowl touching veggies Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. several missing
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in dirty container Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. mgr arrived Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. server area Corrected On Site. Repeat Violation.
- Critical - Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. sanitizer bucket in it, server area Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-grade containers/bag used for food storage. wonton bag
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60F tofu squares in soup plates on counter, pre-portioned; explained time as public health control, wrote time, must be discarded by 6pm
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef and shelled eggs over edamame in reach in cooler Corrected On Site. Also raw pork over soy sauce in walk in cooler ; also raw seafood over sauces in reach in cooler at sushi bar Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. also at handsink at sushi area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 118F white rice, reheated to 168F Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bulk buckets
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Food not properly protected from contamination. bowls with veggies for soup, on top of each other, bottom of bown touching veggies, server area and reach in cooler
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar Corrected On Site.
- 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. some employees don't have it
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. server area Corrected On Site.
- Critical - Observed employee improperly washing hands. with gloves on Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. grabbed raw shrimp and then cooked noddles with same gloves Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. spoon in it Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. scooping ice with cup Corrected On Site.
- Observed personal item stored with food. employee food above customer food Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over imitation crab in walk-in cooler ; raw chicken over ice cream in freezer
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm bleach in bucket Corrected On Site.
- Critical - Observed soil buildup inside ice bin. interior top
- Critical - Observed unlabeled spray bottle. sushi bar Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice; wrond sticker with time on Corrected On Site.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.-sushi menu not clearly identifying products containing raw food for consumer Consumer advisory on menu and to go menu 12/6/11 Time extended per Cathy Tucker
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.- several white buckets re-used for other food products without labeling
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline in water at 87F
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.-cloth under cutting board, plastic to go bags for food storage
- Violation: 15-32-1 Observed reachin cooler gasket torn/in disrepair. Make table cooler
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.-mgr states sanitizer -bottle located under three compartment sink
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12/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.-unable to get sanitizer -facilty has a 3 comp sink to properly sanitize equipment
- Equipment or utensils not designed or constructed in a durable manner.- cup with no handle-vinegar mix
- Equipment or utensils not designed or constructed in a durable manner.-cloth under cutting board, plastic to go bags for food storage
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.-ice scoop stored in bin with undrained water
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.invoice ITC states fresh tuna on invoice but not the type of tuna-mgr states yellowfin; eel and sea urchin fresh from true worlds not identified as having undergone parasite destruction. example of products requiring parasite destruction squid,octopus,eel,fish roe, sea urchin and other various kinds of shellfish
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bare hand at sushi bar-during cutting Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. female employee in back kitchen, sitting and eating/drinking off prep table
- Critical - Observed food in holding unit improperly stored. Soup bowls with garnish in bottom, stacked one on top of the other without protection between
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline in water at 87F
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.- noted spatulas in water @87 f
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.-frozen food in upright freezer
- Observed reachin cooler gasket torn/in disrepair. Make table cooler
- Observed reuse of single-service articles. Re-using wooden skewers
- Critical - Observed unlabeled spray bottle.-mgr states sanitizer -bottle located under three compartment sink
- Critical - Required consumer advisory for raw/undercooked animal food not provided.-sushi menu not clearly identifying products containing raw food for consumer Consumer advisory on menu and to go menu
- Critical - Working containers of food removed from original container not identified by common name.- several white buckets re-used for other food products without labeling
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8/26/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. spoon in sink Repeat Violation.
- Critical - Observed food stored on floor. soy sauce buckets Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken behind veggies, make table
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soy sauce Corrected On Site.
- Observed old food stuck to clean dishware/utensils. knife on magnet
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. fish Corrected On Site.
- Critical. Observed food stored on floor. fish Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. under cutting board Repeat Violation.
- Critical. Observed employee improperly washing hands. didnt dry them
- Critical. Observed bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation. veggies Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. spoon in sink
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1/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.TEMPURA BATTER in cooks line found at 75f. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.SCALLOPS & SHRIMP over vegatables inside make table reach in unit. Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface.WET CLOTH USED for covering lettuce inside walk in cooler.
- Critical. Observed cloth used as a food-contact surface.SOILED CLOTH USED for holding cutting board in place.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.FOR DISPENSING TEMPURA BATTER need to use laddle or other utencil with handle. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils handle clean equipment or utensils, without washing hands.DISHWASHER . Corrected On Site.
- Critical. Observed employee engage in food preparation, not washing hands when necessary ,SUSHI BAR EMPLOYEES .( EXPLAINED TO OPERATER ) Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed establishment using OLD USED RAW EGG CRATES as food contact surfaces.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar under ice bin; flour, salt in buckets Corrected On Site. Repeat Violation.
- Critical. Food not properly protected from contamination. avocado, crunchy, ginger next to handsink and no splash gurd, moved to other side Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs and lemons in same container in reach-in 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. on sugar, beverage area; and salt in bucket Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula for rice Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. prep unit
- Critical. Equipment food-contact surfaces and utensils not sanitized. dishwasher ran out of bleach
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm,
- Critical. Observed buildup of slime in the interior of ice machine. light
- Observed leaking pipe at plumbing fixture. at 3 conp sink faucet
- Critical. Vacuum breaker mising at hose bibb. mop splitter , took splitter off Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dumping ice, beverage area Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. sushi bar Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer buckets Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. by op sink Corrected On Site.
- Critical. Identity of food or food product misrepresented. 3 menus and 1 is missing the k on crab and schoolar by white tuna; talked to Dwayne B, no A/C. Must complied by next unannounced inspection.
- Critical. Certified Food Manager unable to answer basic Food Code questions. mgr didn't know how to calibrate thermomether; explained him
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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