- Basic - Build-up of grease on hood filters. Kitchen. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two plates of rice on top shelf of walk in cooler, per manager these are her food.
- Basic - Employee personal items stored in or above a food preparation area. Container with water and a towel that states is for employees to cool off sitting on cutting table in prep line. Corrective action taken, discarded by manager.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.two, above cook line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Large containers with beef sitting on kitchen floor. Manager stated they getting ready to cut it. Container was lifted from floor.
- Basic - Soiled reach-in cooler gaskets. Throughout.
- Basic - Wall soiled with accumulated black debris in dishwashing area.kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kimchi 47-49°, per manager it was made couple of days ago and it hasn't been out of walk in cooler. Sitting closed, on bottom shelf of walk in cooler. Stop sale issued. Watermelon 78° for customers, sitting on make table in cook line. Discussed Time as a Public Health Control as an option for this item.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chap Che 82° sitting on make table in cook line. Discussed Time as a Public Health Control as an option for this item.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Dish section.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Kimchi.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Kimchi with large pieces of cabbage and radishes and jar of kimchi made with radishes leaves, per manager all was made a couple of days ago.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters and under cooking equipment. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Cooked mushrooms. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Several cutting boards, back kitchen.
- Basic - Drain cover(s) missing. Two, in kitchen floor.
- 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. Two, on prep table in cook line.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs on cut lettuce, kitchen. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Knives on rack, back of kitchen.
- Basic - Wash solution not clean. Heavily soiled.
- High Priority - Container of medicine improperly stored. Eye drops with clean pans. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 72°. Corrective action taken, added to Time as a Public Health Control.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of raw beef over container of shrimp. In walk in cooler. Also in make table, container of raw pork over container of raw calamari and squid. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wire sponge. By cook line.
- Intermediate - Packaged food not labeled as specified by law. Numerous bags and packages of meats, in all reach in freezers. Also, numerous container of broth, per operator these are soups.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Inside fryer door, and good filters.
- Basic - Clean utensils stored between pipe and wall. Knife, over prep sink near rear exit door. Corrective action - removed.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on slicer. Removed. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Multiple.
- Basic - Stored food not covered in walk-in cooler. Multiple.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Container of limes. Moved limes. Took out ice, under soda fountain, server area.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shell eggs behind cut scallions in make table top of reach in cooler at cook line.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over sauces.
- Intermediate - Accumulation of black substance in the interior of the ice machine. On ice shield and around chute.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed accumulation of debris inside warewashing maching. Priority: Basic
- Basic - Observed bowl or other container with no handles used to dispense food. Flour. Corrected On-Site. Priority: Basic
- High Priority - Observed employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Washing dishes then placed precooked beef to warm up. Corrected On-Site Priority: High Priority
- Basic - Observed empoyee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site. Priority: Basic
- Basic - Observed food-contact surfaces not smooth and easily cleanable. Scoop made here, cut up jug. Corrected On-Site. Priority: Basic
- Intermediate - Observed no chlorine chemical test kit color chart provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
- High Priority - Observed poentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 70 degrees Fahrenheit sweet potato tempura, corrective action: discarded by mgr, 90 degrees Fahrenheit beef next to cook line, corrective action: placed on grill, explained time as public health control. Prioirty: High Priority
- High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50 degrees Fahrenheit raw beef and shrimp on table, corrective action: placed in reach in cooler, explained tie as public health control. Priority: High Priority
- Observed raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in prep unit. Corrected On-Site. Repeat Vioaltion. Priority: High Priority
- High Priority - Observed raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Shelled eggs over raw fish. Priority: High Priority
- Intermediate - Observed reach-in cooler shelves soiled with food debris. Prep unit by cook line. Priority: Intermediate
- Basic - Observed working containers of food removed from original container not identified by common name. By prep table, bulk container. Corrected On-Site. Priority: Basic
- Basic - Obseved employee beverage container in a food preparation/clean dishware area does not have lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected on-Site Priority: Basic
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. Mop sink **Corrected On-Site** **Repeat Violation**
- Critical - Food Service Manager not certified after 30 days of employment. Failed test, will take it again **Repeat Violation**
- Critical - Handwash sink not accessible for employee use at all times. Detergent container in it **Corrected On-Site**
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket. **Repeat Violation**
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Prep reach in coolers **Repeat Violation**
- Critical - Observed container of medicine improperly stored. Advil above prep area **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored in ice used for drinks. Lemon in ice bin **Corrected On-Site**
- Observed ice scoop with handle in contact with ice. **Corrected On-Site**
- Critical - Observed interior of reach-in cooler/ freezer soiled with accumulation of food residue. All coolers and freezers **Repeat Violation**
- Observed nonfood-grade containers/bags used for food storage. Grocery bags for fish in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over soy sauce in walk in cooler **Corrected On-Site** **Repeat Violation**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw seafood in prep reach in cooler **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300 ppm chlorine in bucket **Corrected On-Site** **Repeat Violation**
- Observed utensils stored in crevices between equipment. Big fork between wall and pipe by handsing
- Wet wiping cloth not stored in sanitizing solution between uses. Prep area **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Small container at server area **Corrected On-Site**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 0F, temps at 43F Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 45F ambient air thermometer Don't use this cooler until thermometer reads 41F or below
- Drain cover(s) missing. mop sink Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. washed and rinsed knives
- Critical - Food Service Manager not certified after 30 days of employment. Kyong Lara
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan, shelves throughout Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. prep unit Repeat Violation.
- Observed clean equipment stored on floor. tray Corrected On Site.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site. washed again
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at 3 comp sink
- Critical - Observed handwash sink used for purposes other than handwashing. wisk in it Repeat Violation.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen. 5 by back door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F seafood in reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. veggies under raw pork in upright reach in freezer Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. more than 300ppm chlorine in bucket Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. sesami seed Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- 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. spanish employees
- Critical - No thermometer provided to measure temperature of food product. 0-220F
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all shelves in walk in cooler
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler
- Critical - Observed food being cooled by nonapproved method. chicken 117-134F on table, placed in walk-in cooler Corrected On Site.
- Critical - Observed food stored on floor. pepper Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. placing peppers in it. Corrected On Site.
- 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. flour
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over veggies, upright reach in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef under raw chicken in upright reach in frezer
- Observed residue build-up on nonfood-contact surface. on stove
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Vacuum breaker mising at hose bibb. mop sink
- Critical - Working containers of food removed from original container not identified by common name. bucket Corrected On Site.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/18/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at 75F ambiant 8/19/11 At callback eggs at 67F ambiant
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in make table cooler at 54F. Shrimp , garlic in oil. 8/19/11 At callback garlic in oil at 50F, seafood at 50F
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in warmer at 125F 8/19/11 At callback rice temped at 125F
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler on cookline ambiant thermometer inside reading 50F. Make table cooler in server area 8/19/11 At callback server area make table temping at 41F. Make table cooler on cookline still temping at 50F.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 29-18-1 Drain cover(s) missing. By 3 compartment sink
- Violation: 37-02-1 Observed hole in wall. Numerous places throughout kitchen
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Opposite icemachine
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8/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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8/19/2011 | Food-Licensing Inspection | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Opposite icemachine
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler on cookline ambiant thermometer inside reading 50F. Make table cooler in server area
- Drain cover(s) missing. By 3 compartment sink
- Critical - Handwash sink not accessible for employee use at all times. Blocked by rear kitchen door. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knife stored between preperation table and make table cooler Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. By dishmachine
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed dead roaches on premises. Observed 1 dead in container of utensils on shelf opposite 3 compartment sink. Observed 3 dead in back storage area of kitchen
- Critical - Observed food stored on floor. Containers of food on floor in walkin cooler
- Critical - Observed handwash sink used for purposes other than handwashing. At front sushi bar area Repeat Violation.
- Observed hole in wall. Numerous places throughout kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In soy sauce bucket on cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In upright reachin freezer at end of cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Laddles in water at 98F on cookline
- Critical - Observed interior of microwave soiled. On cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Glass doored upright reachin on end of cookline
- Observed personal care item stored with food. Personal belongings on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in make table cooler at 54F. Shrimp , garlic in oil.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef and chicken stored over RTE food items in walkin cooler
- Critical - Observed roach activity as evidenced by live roaches found One live on shelf opposite 3 compartment sink
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in warmer at 125F
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at 75F ambiant
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/17/2011 | Routine - Food | Warning Issued |
- Violation: 13-03-1 Observed employee with no hair restraint. cooks
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 29-08-1 Plumbing system in disrepair. mop sink faucet
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. sushi bar
- Critical - Violation: 53B-08-1 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.
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6/14/2011 | Food-Licensing Inspection | Emergency Order Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in on line and in server station
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar
- Critical - Handwash sink not accessible for employee use at all times. blocked with sponges 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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. cooks
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed pesticide-emitting strip present in food prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 52, seafood 51, seafood 53, seafood 50, seafood 54'F all in reach-in on line
- Observed reuse of egg crates. under in use utensils Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. 10 on floor under grill unit, 3 inside oven, 15 on storage shelf under grill
- Plumbing system in disrepair. mop sink faucet
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6/13/2011 | Food-Licensing Inspection | Emergency order recommended |
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