- Basic - Bowl or other container with no handle used to dispense food. Small plate in tempura flakes in kitchen prep table. Removed by manager. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler in wait station.
- Basic - Paper towel used as liner for food container. With all fish in sushi bar.
- Basic - Reuse of single-use articles. Rice net in sushi rice. Discussed this with operator.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. To-go containers next to handwash sink in sushi bar.
- Basic - Soiled reach-in cooler gaskets. Heavy residue build up in reach in cooler gaskets in sushi bar. **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. Tempura batter in kitchen. Per worker it was prepared at 10:30. Time marked. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Red hose near dish machine also vacuum braker at moo sink is broken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 200ppm. Sushi bar.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Several container lids. Kitchen. Removed by worker. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer calibrated in ice water stuck at 43°F. No other thermometer for establishment.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Flour scoop on wait station in kitchen **Corrected On-Site**
- Basic - Interior of toaster soiled with encrusted food debris. In sushi area, new one ordered.
- Basic - Soiled reach-in cooler gaskets. By cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen and sushi area **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi line sink used to thaw claws in bowl First hand sink in kitchen used as dump sink, straw lemon wedge
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Pepper **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in kitchen
- Basic - Drain cover(s) missing. Mop sink **Corrected On-Site**
- 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** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Over prep table **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 80° water **Corrected On-Site**
- Basic - Lack of toilet tissue at each toilet. employee bathroom **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Mushrooms with dirt on **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Containers only washed and rinsed at triple sink, no sanitizer set up, ran thru DM **Corrected On-Site**
- 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 **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over cucumber, and eel at sushi reach in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven at sushi area
- Intermediate - Handwash sink used for purposes other than handwashing. Washing nozzles **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On pepper **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic wrap, several boxes in bathroom, moved to kitchen **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm , from yesterday **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp then veggies to cook with same gloves **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Salad bowls starched on each other, placed deli paper in between **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48? dumplings on prep unit, corrective action: iced down
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Scallops at 120? in sushi area, corrective action: placed in cooler
- High Priority - Toxic substance/chemical stored by or with single-service items. Sushi area **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Container in it, kitchen **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 42? in ice water
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. mop sink Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. arrived Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. at handsink by soda machine 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 build-up of food debris, dust or dirt on nonfood-contact surface. dust on ice machine vent , all shelves
- Critical - Observed buildup of slime on soda dispensing nozzles and ice tube dispensing. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu opened yesterday ; also cream cheese Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over broccoli in prep reach in cooler Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and raw beef over seafoor in prep reach in cooler Corrected On Site. Repeat Violation.
- Critical - Observed toxic item improperly stored. windex by to-go containers, sushi bar area Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. K class
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. for tempura batter Corrected On Site. wrote time
- Critical - Sanitizing solution not maintained clean. Corrected On Site.
- Wash solution not clean. Corrected On Site.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broen in reach in cooler at sushi bar
- Critical - Food not properly protected from contamination. salad bowls on top of each other, bottom of bowls touching salad ; bowls with mushrooms and scallion also Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen and employee restroom Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. by cook line Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. wet and moldy
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical - Observed establishment operating with changed menu and/or increased seating without approval for such change. 125 seats total, gave seating change evaluation form; please fax to 904.727.5558
- Critical - Observed food stored in a prohibited area. oil jugs and tempura mix-dry on shelf in restroom Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. utensils in it by cook line Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. big umbrellas Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 80F tempura batter, made at 10am, wrote time, filled up time as public health control
- Critical - Observed raw animal food stored over ready-to-eat food. raw npork over ice cream balls in chest freezer; raw shrimp and raw beef over onions and sauces in walk in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in prep reach in cooler Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm chlorine in bucket Corrected On Site.
- Critical - Observed unlabeled spray bottle. under 3 comp sink Corrected On Site.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on shelf by fryer Corrected On Site.
- Critical - Observed food stored on floor. Oil drum containers, by fryers. Bag of carrots in walkin cooler, and boxes of avacados on kitchen floor, under tables
- Observed gaskets with slimy/mold-like build-up. Reachin cooler opposite fryers
- Observed hole in ceiling. Ceiling tile open, above server area Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken stored over container or cut onions Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw eggs stored behind RTE items in top of make table. 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. Cup being used in dry spice containers. Corrected On Site.
- Observed nonfood-contact equipment in poor repair Top of chest freezer in sushi bar area
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Fire exit by bathrooms, blocked. Repeat Violation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Handle of walkin cooler
- Critical - Observed uncovered food in holding unit/dry storage area. Pre-made salads in reachin cooler, stacked on top of each other, with bottom of bowl above, directly touching salad in bowl below. Corrected On Site.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Employee training validation
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9/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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7/6/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Single service items properly stored, handled, dispensed
- Critical - Toxic items labeled and used properly
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Critical - Employee training validation
- Critical - Exiting system - adequate, good repair
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Critical - Potentially hazardous food properly thawed
- Thermometers provided and conspicuously placed
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6/30/2011 | Routine - Food | Warning Issued |
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