- Basic - Faucet/handle missing at plumbing fixture./ mop sink on the outside of the building
- Basic - Food stored on floor./flour buckets in kitchen
- Basic - Hood moderately soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cooks line reach
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner or smooth and easily cleanable wood left side of hot soups black mold like substance- wood shelf peeling right side cooks line
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line reach in
- Basic - Working containers of food removed from original container not identified by common name./ container of vinegar and bulk flour
- High Priority - Pesticide/insecticide labeled for household use only present in establishment./ raid bug soray
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ brown sauce with fresh whole garlic 98 degrees f recommended to reheat 165 degrees f
- High Priority - Raw animal food stored over ready-to-eat food./ cooks line raw chicken over sauce **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food/ cooks line. **Corrected On-Site**
- Intermediate - Moderate Buildup of soiled material on racks in the reach-in cooler./ cooks line
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ digital thermometer at 43 degrees f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ sushi product **Corrected On-Site**
- Intermediate - Stove surfaces are heavily encrusted with grease and/or soil deposits./
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area./ hunteri jug on floor **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in cooler./ open tofu
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area./ in front of fryer
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ picked up container lid from floor, did not change gloves **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb./ faucet on outside of building **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / stored on prep table **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing./ rinsing towels in sink
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust./ ceiling light shields in kitchen and storage area cracked light soil build up
- Basic - Buildup of food debris/soil residue on all equipment door handles.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floors not maintained smooth and durable.in front of frying area
- Basic - Food stored on floor./ panko breads in storage area
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance./ storage room shelves
- Basic - Reach-in cooler gasket torn/in disrepair./ cook and sushi line reach-ins
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ observed cloth out of solution at wait staff station
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cooked rice on prep table, chef states out for 30 mins, recommend rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ garlic butter on Cooke line recommended rapid reheat to 165 degrees f
- High Priority - Vacuum breaker missing at hose bibb./ outside hose
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / heavy build-up ice machine located in wait staff station
- 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. / tofu, sushi fish, cut melons
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.prep person
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.flour has to go cup in it
- Basic - Open dumpster lid.
- Basic - Rust residue build-up on nonfood-contact surface.hot towel box
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Waste receptacles not designed to be easy cleanable and to facilitate maintenance.womans room trash can is wood
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw shrimp is over raw carrots in the walk in
- High Priority - Raw animal food stored over ready-to-eat food.raw shrimp and squid over ready to eat ice cream in working containers in white upright freezer
- Intermediate - Accumulation of food debris/grease on food-contact surface.1 burner stove under hood
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Repeat Violation**
- Intermediate - Interior of walk cooler door soiled with accumulation of rust
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.form mailed to operator
- Intermediate - Observed towel in use to oil the grill.
- Intermediate - Old labels stuck on food containers in walk in. Onions are in a seaweed container
- Intermediate - Records/documents for required employee training do not contain all of the required information.social security numbers missing
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit./cooks line reach in cooler
- Observed heavy build-up of grease/ on fan and wire shelving above the 3 compartment sink by dishmachine
- Critical - Observed heavy buildup of slime in the interior lip and shoot of ice machine.
- Observed heavy residue/rust build-up front of reach in cooler doir waite station
- Critical - Observed interior of reach-in cooler moderate to heavy soiled with accumulation of food residue./cooks line reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food./raw whole shell eggs stored over sushi salmon sushi reach in cooler Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./sushi area
- Wood shelving in back room heavily soiled/mold like causing odor shelving needs to be smooth durable non absorbant and easily cleanable also woid shelving under soup steamer wood shelving sushi area press board peeling
- metal shelving in walk in cooler heavily rusted peeling/chipping
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation./scallions Corrected On Site.
- Critical - Observed dish machine racks heavily soiled
- Observed heavy build-up of mold-like substance on piping under sink by dishmachine
- Observed moderate gaskets with slimy/mold-like build-up./salad cooler
- Critical - Observed potentially hazardous food thawed in standing water./raw fish Corrected On Site.
- Observed residue build-up on all storage shelving-and woid shelving not smooth durable non absorbant or easily cleanable
- Critical - Observed unlabeled spray bottle./cleaner dishmachine area Corrected On Site.
- Observed walk in cooler fan soiled with accumulated dust and wall black like substance
- Critical - observed plated salads stored on top of each-bottom of plates touching salads recommended parchment paper/saran in between to avoid cross contamination Corrected On Site.
- walk in cooler door heavily rusted
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./pots,pans,bowls
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./sushi reach in operator turned up because it had froze up-forgot to adjust
- Critical - No conspicuously located thermometer in holding unit./sushi or reach in cooler
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./sushi foods Corrected On Site.
- Observed employee with no hair restraint. sushi chef Corrected On Site. Repeat Violation.
- Critical - Observed heavy buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed interior of reach-in cooler moderately soiled with accumulation of food residue./cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./butter cooks line less than 2 hrs recommended rapid chill to 41 degrees f or below
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phfS in sushi reach in cooler/recommended rapid chill to 41 degrees f or below-out of temperature for less than 3 hrs
- Critical - Observed toxic item improperly stored./chlorine for fish tank stored right hand side of reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ salmon Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses./cooks line Repeat Violation.
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1/18/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed batter mixture cold held at greater than 41 degrees Fahrenheit.found at 83F.cook discarded wiilingly
- Observed build-up of food debris, grease in drawers under char grill
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.chest freezer
- Critical - Observed heavy buildup of slime in the interior of ice machine. Repeat Violation.
- Observed individual cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed raw fish and beef stored over mousseake and pineapple chunks in RIF
- Observed reach-in cooler gasket badly torn.cook line
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salmon for sushi.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on sushi menu.parasite destruction confirmed and consumer advisory posted at register.
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2/15/2011 | Routine - Food | Warning Issued |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.broken
- Critical. Observed cloth used as a food-contact surface.sushi rice Corrected On Site.
- Food-contact surface not smooth and easily cleanable.wooden sushi wraps
- Wet wiping cloth not stored in sanitizing solution between uses.sushi counter. Corrected On Site.
- Critical. Observed HEAVY buildup of slime in the interior of ice machine.TOP Repeat Violation.
- Critical. Observed interior of sushin reach-in coolers moderatly soiled with accumulation of food residue.
- Wet mop not hung to dry.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice. Corrected On Site. Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.FOR FRESH trigger fish and other fresh fish used for sushi bar.
- Critical. No conspicuously located thermometer in RIF Tthat is used for parasite destruction for sushi
- Critical. Observed raw tray of raw fish stored over clean diced vegitables in the cook line RIC. Corrected On Site.
- Critical. Observed raw salmon cover with saran wrap stored over clean vegitables in RIF. 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.sushi chef 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.dicing fruit without wearing gloves. Corrected On Site.
- Critical. Observed employee improperly washing hands.while still wearing gloves. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.wooden bamboo wraps and wooden sushi bowl for rice
- Critical. Heavy mold like substance in wooden sushi bowl.
- Critical. Observed HEAVY buildup of slime in the interior of ice machine.waitstaff area
- Critical. Observed handwash sink used for purposes other than handwashing.washing fruit in the hand sink in kitchen
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 05/31/2010.
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3/29/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./sushi rice
- Observed tin foil used as shelf cover./kitchen area
- Observed nonfood-grade containers used for food storage./sushi rice in cooler
- Critical. Observed buildup of slime in the interior of ice machine./extended-needs more detailing showed operator with flash light aas that still needed to be detailed Repeat Violation.
- Observed open dumpster lid.
- Observed wall soiled with accumulated heavy black debris in walk in cooler
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-21-1 Observed soil heavy buildup inside ice bin./cleaned needs to be more detailed to next unannounced inspection
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7/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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