- Basic - Build-up of grease on nonfood-contact surface. / on side of grill at cook line **Warning**
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09/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Containers of prepared frozen sushi not labeled - sushi bar freezer **Warning**
- Basic - Build-up of grease on nonfood-contact surface. / on side of grill at cook line **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. / at bar **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. / at cook line **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food debris and grease accumulated on kitchen floor and storage areas. **Warning** CB: cleaning done throughout but heavy grease build up observed under fryers.
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. / at side of ice machine **Warning**
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / ceiling light, in dry storage area/room **Warning** CB: some light bulbs replaced with shatterproof but not all
- 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 - only one container of sushi rice marked with the 4 hour start time but a second container in kitchen - rice at 89° (for sushi rice) and no time marking available (less than 4 hours) **Warning**
- Intermediate - No chlorine or QAC chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Manager borrowed from adjacent restaurant. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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09/03/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Containers of prepared frozen sushi not labeled - sushi bar freezer **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Multiple food products. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. / on side of grill at cook line **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. / at bar **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. / at cook line **Warning**
- Basic - Dead roaches on premises. / observed approximately 30 dead roaches in the kitchen, wait station and the bar **Warning**
- Basic - Employee beverage container and employee food on a food preparation table or over/next to clean equipment/utensils. In COOKLINE reach in coolers. **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / sushi chef making sushi while wearing a watch on his wrist **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. / male sushi chef at sushi bar **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Throughout kitchen. **Warning**
- Basic - Food debris and grease accumulated on kitchen floor and storage areas. **Warning**
- Basic - Food stored on floor. / In kitchen and dry storage room, food buckets, food bags, oil boxes, soda syrup boxes, **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use cloth napkin used under cutting board. / at sushi bar **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. / at side of ice machine **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. / spoon on top of tempura crumbs, at **Warning**
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / ceiling light, in dry storage area/room **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server station reach in cooler - half and half stored. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. (1) exterior of FOD containers/ buckets, around soda nozzles on soda machine. **Warning**
- Basic - Unwashed fruits/vegetables stored over/with ready-to-eat food. / cabbage over containers of ready to eat sauce, in 2 dr reach in cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / on cook line cutting board **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Dry storage area/room goods containers on COOKLINE. **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food. Single medicinal tablet on kitchen shelf next to clean serving dishes. **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. / can of Raid on shelf by water heater **Warning**
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. /. Fly tape hung from ceiling at cook line **Warning**
- 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 - only one container of sushi rice marked with the 4 hour start time but a second container in kitchen - rice at 89° (for sushi rice) and no time marking available (less than 4 hours) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter held at COOKLINE at 89° - time as public health control not utilized. Held less than 4 hours. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. /. Raw shrimp next to tempura batter and over ready to eat soup, in cook line reach in cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. / observed 6 under the trash can at the cook line, 1 on wall in kitchen, 4 under trash can next to the ice machine. 1 at wait station, 1 in dry storage area/room, 1 at bar. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. In reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. In sushi bar. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket stored on counter next to cutting board in sushi bar. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. / at cook line **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. /. Observed menu offers and serves "white tuna" sushi. Manager stated that escolar is used and produced copy of invoice for escolar. **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than handwashing. Clean dishes stored in HANDSINK - server station. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. /. Through out kitchen **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. / raw sushi **Warning**
- Intermediate - No chlorine or QAC chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Manager borrowed from adjacent restaurant. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / in kitchen **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice. Time marked on board in sushi bar but no written procedure. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soda gun soiled. Bar **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. / at bar **Warning**
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09/02/2014 | Routine - Food | Emergency order recommended |
- Basic - Cutting board has cut marks and is no longer cleanable, deli unit by cooks line. **Warning**
- Basic - Equipment in poor repair, reach in cooler under sushi bar had ambient temp of 49°f. **Warning** on 4-24-14 the ambient temp was 48°f . / on 6/25/14 ambient temp was 52°.
- Basic - Working containers of food removed from original container not identified by common name, oil, sauces in the cooks line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fish 44°f, escolar 45°f, fish 47°f, inside bottom unit reach in cooler , sushi area. **Warning**, fish, crab were 48°f/ fish 48°,white tuna 49°,salmon 48° inside bottom unit reaching cooler sushi area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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, milk container inside reach in cooler **Warning**/ milk not dated reaching cooler.
- Intermediate - No plan review submitted and approved - bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days, need to send 3 copies of plans, menu, proof water/sewer, and money order for $150.00 . They added a bar with 3 compartment sink and a handsink to the Habachi area. **Warning** / no plan review submitted .
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6/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable, deli unit by cooks line. **Warning**
- Basic - Equipment in poor repair, reach in cooler under sushi bar had ambient temp of 49°f. **Warning** on 4-24-14 the ambient temp was 48°f
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, holding chicken inside reach in freezer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, oil, sauces in the cooks line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fish 44°f, escolar 45°f, fish 47°f, inside bottom unit reach in cooler , sushi area. **Warning**, fish, crab were 48°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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, milk container inside reach in cooler **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, using unclean, unsanitized equipment to cool cooked product, used equipment (basket) stored on draining board of dirty side of 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times., blocked with empty food containers, by 3 compartment sink. **Warning**
- Intermediate - No plan review submitted and approved - bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days, need to send 3 copies of plans, menu, proof water/sewer, and money order for $150.00 . They added a bar with 3 compartment sink and a handsink to the Habachi area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. must be obtained within 60 days, 6-23-14.
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4/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in coed's bathroom by habachi area bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, deli unit by cooks line. **Warning**
- Basic - Equipment in poor repair, reach in cooler under sushi bar had ambient temp of 49°f. **Warning**
- Basic - Floor area(s) covered with standing water, server station. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, white bucket of soy sauce was stored under handsink. By 3 compartment sink. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris, server station. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, bar area by habachi area. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, holding chicken inside reach in freezer. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, oil, sauces in the cooks line. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food, sushi chef. **Warning**
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fish 44°f, escolar 45°f, fish 47°f, inside bottom unit reach in cooler , sushi area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, shrimp tempura was 116°f, product was put inside reach in cooler to cooled, according cooked this product was cooked an hour ago. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged, raw fish was stored next to cooked curry inside reach in freezer, both products were packed in house. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, sushi chef and cook. **Warning**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit, was 129°f, product was reheated to **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to adulteration of food product, cooked starting to use a soiled equipment , stored in the draining board on dirty side of 3 compartment sink to cooled just cooked noodles, product was discarded by manager. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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, milk container inside reach in cooler **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, using unclean, unsanitized equipment to cool cooked product, used equipment (basket) stored on draining board of dirty side of 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times., blocked with empty food containers, by 3 compartment sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
- Intermediate - No plan review submitted and approved - bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days, need to send 3 copies of plans, menu, proof water/sewer, and money order for $150.00 . They added a bar with 3 compartment sink and a handsink to the Habachi area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. must be obtained within 60 days, 6-23-14.
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken above raw eggs in reach cooler - Habachi **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.sushi menuparasite destruction indicated on invoices. **Warning**
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3/13/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.suffle cup use to scoop represents cooked flakes **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment.prep room **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.splash plate on soda machine **Warning**
- Basic - Wall soiled with accumulated food debris.prep area **Warning**
- Basic - Wet Wiping cloth/towel used under cutting board. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw seafood and chicken over bottles of sauces in prep reach in cooler **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sushi bar and cook line. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.dishes in hand sink **Corrected On-Site** **Warning**
- Intermediate - Heavy Accumulation of black mold-like substance inside the ice bin. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.sushi menuparasite destruction indicated on invoices. **Warning**
- Intermediate - No soap provided at handwash sink.prep area.grill area **Corrected On-Site** **Warning**
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1/11/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils not properly stored where handles are touched.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.food next to hand sink.recommend a splash guard
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-10 degrees. Corrected On Site.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.clothing stored on top of sushi boats. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cook line reach-in cooler gasket torn/in disrepair.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./after drinking from drink did not wash hands before appling gloves.
- Critical - Observed employee improperly washing hands.while wearing gloves.removed gloves Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.used soap
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.not removing gloves to take drink of drink.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.server station
- Critical - Violation: 22-20-1 Observed moderate buildup of slime in the interior of ice machine.
- Critical - Violation: 22-24-1 Observed heavy buildup of slime on soda dispensing nozzles.
- 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. This violation must be corrected by : 01/09/2012.
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1/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.for fresh salmon,red snapper for dushi
- Critical - Handwashing cleanser lacking at handwashing lavatory.server station
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit./cooks line reach in cooler
- 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. This violation must be corrected by : 01/09/2012.
- Critical - Observed heavy buildup of slime on soda dispensing nozzles.
- Critical - Observed heavy soil buildup inside ice bin.server station
- Observed ice scoop with handle in contact with ice./big ice bin Corrected On Site.
- Critical - Observed interior of microwave soiled.server station
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice
- Critical - Working containers of food removed from original container not identified in Thai not in english-spices,ect
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11/8/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.Observed no designation for raw or undercooked seafood,on menu for individual entrees on menu. *ESTABLISHMENT DOES HAVE POSTED CONSMER ADVISORY FOR RAW AND UNDERCOOKED MEAT/SEAFOOD PROTEIN AT FRONT OF ESSABLISHMENT.
- Violation: 14-33-1 Observed equipment in poor repair.Glass door badly cracked on sushi display cooler.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength;noted 0 ppm.Until repaired set up triple sink to wash,rinse and sanitize,then air dry all dishwa and multi use utensils.
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5/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength;noted 0 ppm.Until repaired set up triple sink to wash,rinse and sanitize,then air dry all dishwa and multi use utensils.
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Handwash sink not accessible for employee use at all times by dish machine.Observed blocked by mixer.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.Spoon handle stored in container of diced tofu. Corrected On Site.
- Critical - Nonexempt fish,fresh farm raised salmon has not undergone proper parasite destruction. Fish must be served cooked or discarded.*OPERATOR HAS NO PROOF ON INVOICE THAT SALMON HAS BEEN FED A DIET OF PARASITE FREE FISH PELLETS. Repeat Violation from 12/14/10.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.Observed covered employee beverages at sushi bar. 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,for lemons at waitress station. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers in ar kitchen. Repeat Violation.
- Critical - Observed employee,dish washer,handling soiled equipment or utensils then engage in handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair.Glass door bafdly cracked on sushi display cooler.
- Critical - Observed establishment utilizing time as a public health control without having written procedures for sushi rice.Operator could not produce form.
- Observed in-use utensil,rice utensil,stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.Raw shell eggs stored directly on top of wrapped portions of cooked noodles in hibachi rear prep refrigerator. Corrected On Site.
- Critical - Observed roach activity as evidenced by two dead roaches in draws at waitress station .
- Critical - Pesticide use not in accordance with manufacturer's directions."RAID MAX" for household use only,found being used at sushi bar. Corrected On Site.Operator removed from establishment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit for sushi rice.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Observed no designation for raw or undercooked seafood,on menu for individual entrees on menu. *ESTABLISHMENT DOES HAVE POSTED CONSMER ADVISORY FOR RAW AND UNDERCOOKED MEAT/SEAFOOD PROTEIN AT FRONT OF ESSABLISHMENT.
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5/23/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Vodka in kitchen .
- Critical. Salmon not frozen and served as sushi.Operator can serve salmon but has to cook salmon.Must provide freezing record for salmon.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice on buffet line.Advised operator to use time as a public health control for sushi rice.
- Critical. Observed food being cooled by nonapproved method.Noodles is covered.
- Critical. Observed food stored on floor.Oil in kitchen .
- Critical. Observed food stored on floor.Soda boxes by hibachi station
- Observed in-use utensil stored in clean water below 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Food-contact surface not smooth and easily cleanable.Sushi mats at sushi line.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime surrounding soda dispensing nozzles.
- Observed clean equipment stored on oven door.Tongs.
- Observed utensils stored in crevices between piece of wood and wall in hibachi area.
- Critical. No handwashing sign provided at a handsink used by food employees.Hibachi prep area.
- Critical. No handwashing sign provided at a handsink used by food employees.Ladies' restroom. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.Mens' restroom.
- Critical. Hand wash sink lacking proper hand drying provisions.Hibachi prep area.
- Critical. Handwashing cleanser lacking at handwashing sink.Hibachi station .
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door
- Observed dusty air conditioning vent covers.Kitchen area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
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