- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Food stored in a location that is exposed to splash/dust. Next to hand wash sink
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corrective action taken
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored outside. Rice in rice cooker outside under cover .
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 75°F,
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/30/2014 | 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.at the hand sink in the kitchen
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.water dispenser in the front by the hand wash sink
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.there were items stored in the hand sink on the cook line
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.degreaser
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Chef on cook line
- Basic - Equipment in poor repair. Reach-in cooler on cook line 57° wonton
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 80° f and wontons 57° f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 81° f sushi rice
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over vegetables
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Kitchen freezer
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk by stove
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler in kitchen
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Rice container in outside storage shed.
- 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. **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils by stove **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Upright coolers and freezers
- Critical - Observed soil residue in storage containers.Bin with glass bowls in kitchen
- Critical - Observed toxic item improperly stored.2 Cans of spray paint.
- Wet wiping cloth not stored in sanitizing solution between uses.Kitchen and Sushi bar
- Critical - Working containers of food removed from original container not identified by common name.Reach in freezer.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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 - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times.Kitchen handsink.
- Lights missing the proper shield, sleeve coatings or covers.All bulbs on hood
- Critical - No handwashing sign provided at a handsink used by food employees.Handsink in sushi bar.
- Critical - Observed cloth used as a food-contact surface.Towels covering cut onions and carrots in walk-in cooler.
- Observed employee with no hair restraint.Cooks.
- Critical - Observed handwash sink used for purposes other than handwashing.Kitchen handsink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.In a plastic bucket by the stove.
- Observed nonfood-grade containers used for food storage.Cooling rice in outside storage shed.
- Observed single-service articles improperly stored.On the floor in drygoods shed outside.
- Observed unnecessary items on the premise.Cellular phone Food prep area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No handwashing sign provided at a handsink used by food employees.front
- Critical - Observed raw animal food stored over ready-to-eat food.walkin /eggs on second shelf/ needs to be on bottom
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.oyster flavored sauce
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Kithen help touching bean sprouts Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.front
- Critical. Exit signs not properly illuminated. For reporting purposes only.back door
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door
- Critical. No handwashing sign provided at a handsink used by food employees.front
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed food stored on floor.walkin
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.owner took test last week waiting for results
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2/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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