- Basic - Dry storage shelves with rust that has pitted the surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass with no lid or straw on shelf over cook line deli-style reach-in cooler. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 114°.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. True glass door reach-in cooler in kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Produce in walk-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. On cook line.
- Basic - Wood food-contact surface not properly sealed. Shelves along outside of walk-in cooler.
- High Priority - Displayed food not properly protected from contamination. Chicken and vegetables in soup cups next to walk-in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 52°, cornstarch in water 67°.
- Intermediate - Employee used handwash sink as a dump sink. Servers area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. Water filter connected to servers area handwash sink faucet.
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil.
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6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line 107°.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach-in cooler.
- Basic - Stored food not covered in reach-in cooler. Multiple.
- Basic - Wall soiled with accumulated food debris. Throughout kitchen.
- 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. 0 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 66°, sprouts 53°, fish 46°, lettuce 48°.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Sushi bar area. 8 hard, dry.
- High Priority - Sprouts, cut melon, or cut tomatoes received from an unapproved source. See stop sale. Sprouts in crates under dish washing area.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Back prep area. On cook line. **Corrected On-Site**
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6/3/2014 | Routine - Food | Warning Issued |
- Basic - Grease accumulated under cooking equipment.
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles on cook line 66
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp.
- Basic - Dead roaches on premises. 2 under reach in cooler to right of knife strip.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- 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. Garlic and curry powder.
- Basic - Single-service articles not stored inverted or protected from contamination. To go bowls. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles on cook line 66°
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over shrimp.
- Intermediate - Employee used handwash sink as a dump sink. Server's station.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Server's station.
- 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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1/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored in undrained ice.on cook line
- Basic - Food stored on floor.bag sugar
- Basic - Soiled reach-in cooler gaskets.on cook line
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sprouts 64? on cooklinegarlic in oil 69?
- 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 and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Dry in sushi bar behind reach in cooler, also back corner of kitchen by knife strip
- Intermediate - Accumulation of food debris/grease on food-contact surface.on rice dry storage bins
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.in Rangoon, all other items state Krab **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauce, beef, rice
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4/3/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink.[at sushi bar]
- Critical - Observed empolyee wash hands with no hot water.[at sushi bar]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[server handling lemon wedge for drink] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[bean sprouts on kitchen counter 70 degrees f ] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[garlic in oil 67 degrees f on kitchen counter] Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.[eel on counter in sushi bar] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [in sushi bar bucket ]Corrected On Site.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored in crevises between reach in cooler and prep table, cookline Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. small reach in cooler opposite fryer
- Critical - Observed food stored on floor. boxes of seafood, walk in freezer Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dishes stored in double compartment sink whereby one is designated for handwashing , dishwashing area and sushi bar
- Critical - Observed handwash sink used for purposes other than handwashing. employee rinsing dishes in designated handsink side of double sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense cornstarch, dry storage shelf Corrected On Site.
- Observed nonfood-contact equipment (paper towel dispenser)in poor repair near cookline
- Critical - Observed unlabeled spray bottle of cleaner , wait station
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. table with spice/sauces at cookline at narrow pathway to handsink, next to handsink , kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - Handwash sink not accessible for employee use at all times. dishwashing handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. broken dispenser of soap Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Critical - Observed food on floor in cooker, kitchen Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. tubs stored inside dishwashing handsink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. next to rice cooker Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over sauce, reach in cooler Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.[at handsink on cookline ]
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed employee with no hair restraint.[on cookline ]
- Critical - Observed food being cooled by nonapproved method.[brown rice cakes wrapped at 112 degrees F
- 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.[after touching facial features] Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[handling cooked vegetable ]
- Observed gaskets with slimy/mold-like build-up.[on cookline ]
- Critical - Observed newspaper used as a food-contact surface.[on cut cucumbers]
- Observed ripped/worn newspaper used as shelf cover.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.[bag of white substance in dry storage ]
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.[hood filter]
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3/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[brown rice] Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[bean sprouts kitchen counter 67 degrees] thrown away Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[poultry on kitchen counter 69 degrees, thrown away] Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.[hood filter]
- Critical. Hand sink missing in food preparation room or area. This violation must be corrected by : 3/9/11.
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1/6/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[garlic in oil 78 degrees]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sushi rice 121 degrees]
- Critical. Observed food stored in undrained ice.[vegetable and seafood ]
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Critical. Handwash sink not accessible for employee use at all times.[spice cart blocking]
- Critical. No handwashing sign provided at a handsink used by food employees.[sushi barr]
- Critical. No handwashing sign provided at a handsink used by food employees.[in kitchen ]
- Critical. Hand wash sink lacking proper hand drying provisions.[in kitchen ]
- Critical. Handwashing cleanser lacking at handwashing lavatory.[in kitchen ]
- No copy of latest inspection report.
- Critical. Identity of food or food product misrepresented.Crab used in sushi is all imitation, the menus must be changed to reflect such by using KRAB. This violation must be corrected by : 10/06/10.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.[6 employee ] This violation must be corrected by : 10/6/10.
- Critical. No proof ofcurrent 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. Pro This violation must be corrected by : 10/6/10.
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8/4/2010 | Routine - Food | Warning Issued |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.---in bucket next to wok.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit....rice scoop water temperature at 100 F.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.-----unsealed wood used on shelves where plates stored----opposite 3bay sink.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength...0ppm
- Critical. Observed soiled reach-in cooler gaskets...reachin coolers opposite woks.
- Critical. Observed soiled reach-in cooler gaskets----2door[glass door] cooler---sliding door tracks=food buildup.
- Observed clean utensils stored in dirty container ---top of small reachin cooler---spoons/scissors.
- Observed clean utensils stored in dirty bucket---knives on small table by 2door[glass doir] cooler.
- Plumbing system in disrepair...handsink by woks--hot water not working.
- Critical. Handsink at waitress area lacking paper towels.
- Critical. Handsink by icemachine lacking handsoap .
- Observed wall soiled with accumulated food debris...by green rice bin.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only...rice cooker By stove.
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris--underside of door handles on reachin coolers
- Plumbing system in disrepair.--handsink by woks--cold water not working
- Critical. No handwashing sign provided at a handsink by woks Corrected On Site.-given by inspector
- Critical. Hand wash sink by woks lacking paper towel
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/10/2008 | Routine - Food | Warning Issued |
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