- Basic - Current Hotel and Restaurant license not displayed. Says never received
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on counter, placed in walkin. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Not using sanitizer at 3 compartment sink, demonstrated how to setup 3 compartment sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodle on counter 68° 43° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetable. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pork in walkin, 43°. Placed half the pork chunks in another tray. **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen handsink. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site** **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, kitchen back door.
- Basic - Plumbing system improperly repaired. Sushi case draining in Hans sink. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Spoons. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **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 and the time removed from temperature control cannot be determined. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi counter draining in handsink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- Intermediate - Non-pitting surface rust on food-contact equipment. Can opener. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Eggrolls, chicken at 70° covered, placed in freezer to drop temperature, uncovered. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Water damage stains throughout kitchen ceiling. **Repeat Violation**
- Basic - Hood / Hood filters soiled with accumulated grease and/or dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White frigidaire brand house house type reach in cooler in kitchen at 64f ambient air temperature. Observed no foods in this unit at time of callback inspection. Ambient air temperature was 56?f in this unit during callback inspection: DO NOT KEEP ANY PH/TCS FOODS IN THIS UNIT UNTIL THE UNIT IS ABLE TO MAINTAIN ALL FOODS AT 41?F OR BELOW AT ALL TIMES TO AOID AN IMMEDIATE ADMINISTRATIVE COMPLAINT AT THE TIME OF A FUTURE INSPECTION FOR NONCOMPLIANCE !!!
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4/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline shelves.
- Basic - Ceiling in disrepair. Water damage stains throughout kitchen ceiling. **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior / top of dish was machine.
- Basic - Food stored on floor. Containers with pork on kitchen floor. **Corrected On-Site**
- Basic - Grease and debris accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood / Hood filters soiled with accumulated grease and/or dust.
- Basic - Ice scoop handle in contact with ice. In ice machine in kitchen.
- Basic - In-use rice scoop/spoon and utensils stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic fork on expo station in kitchen.
- Basic - Urinal not flushing/functioning properly. Out of order.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 80?f, cooked pork at 67?f, egg rolls at 69?f. All items were placed in this unit from walk in cooler as per manager, and must be discarded with in remaining 2 hours. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Cutting board was only washed with soap and rinsed with water, without sanitizing, in 3 compartment sink without any compartment set up.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook. In 3 compartment sink in kitchen.
- High Priority - Employee washed hands with no soap. Cook. In 3 compartment sink in kitchen. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board after cutting raw pork and was placed on shelf with other clean equipment to air dry.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Re-using cut cardboard from used boxes to line the bottom of the food storage containers to store cooked fried pork on it directly. Cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings at 82?f AND cooked rice at 69?f AND cooked pork at 68?f, both held on cookline in deep plastic container at room temperature. Inspector allowed both items to be time marked with 4 hour limit, this time ONLY, and all foods must be properly cold or hot held on cookline in the future. Chicken must be discarded within 2 hours and pork and rice within 3 hours.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork ribs on top of container with peeled onions. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top of tofu in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw angus beef in same bag as raw fish in walk in cooler.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White frigidaire brand house house type reach in cooler in kitchen at 64?f ambient air temperature.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow and green liquid cleaners in dish wash area.
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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline / kitchen. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. hood and hoodfilters. Repeat Violation.
- Observed build-up of debris and dirt on nonfood-contact surface. heavy on storage room wall and lightswitch.
- Observed ceiling in disrepair. water damage stains on several kitchen ceiling tiles.
- Critical - Observed food stored on floor. onions and sauce bucket in walk-in cooler. Corrected On Site.
- Observed grease and grease accumulated under cooking equipment.
- 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. cup in starch container in storage room. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp behind cooked shrimp in top of fliptop cooler on cookline. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta/noodles on cookline at 58 degrees fahrenheit held at room temperature . Must be cold held at 41 degrees fahrenheit or below at all times. Corrected On Site. Was placed in freezer to cool rapidly.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw eggwash behind shrimp in top of fliptop cooler on cookline. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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11/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- attached equipment soiled with dust and debris kitchen fans.
- attached equipment with haeavey grease build up hood and hood filters.
- Critical - barehand contact with ready to eat foods. cookline . corrected on site.
- build up of dust, food debris, grease, dirt on shelfs.
- Critical - cooked rice in walkin cooler not cooled from 135 fahrenheit to 41 fahrenheit within 6 hours. rice was 58 fahrenheit at beginning of inspection and 56 fahrenheit. corrected onsite.
- Critical - encrusted with soil and mold like substance build up on interior of fliptop lid of fliptop cooler on cookline.
- grease and debris under cooking equipment . repeat
- Critical - mens bathroom door propped open.
- Critical - open drink on cookline over foods.
- Critical - raw eggs / egg wash over cooked eggrolls in kitchen reachin cooler.
- Critical - ready to eat prepare hot foods marked with a date that exceeds 7 days after preparation. cooked eggrools with date mark 18 days agao. discarded corrected onsite.
- Critical - rice being cooled by non approved method. in deep container and tightly covered.
- single use containers re-used: cut gallon jar used as rice scoop for cooked rice. corrected on site. repeat
- Critical - soiled interior of kitchen reachin coolers.
- Critical - sushi station handwash sink blocked by sanitizer bucked inside of sink. corrected on site.
- wet wiping cloths not soted in snaitizing solution between uses. corrected onsite.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. sanitizer was emty and was replaced during inspection. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - Food-contact surfaces, equipment, dishware and utensils not sanitized properly after cleaning. dishwash machine out of sanitizer.
- Critical - Handwash sink not accessible for employee use at all times. container with wiping cloths inside of sushi station handwash sink. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. hood dripping grease.
- Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. kitchen fan.
- Observed build-up of food debris, grease and/ or dirt build-up on nonfood-contact surface. interior and exterior of dishwash machine.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelfs. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. chicken in container on kitchen floor. Corrected On Site.
- Observed grease and debris accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces scooped with plastic cup and cup stored (floating) in sauce containers in walk-in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops/utensils in container with lukewarm water by rice cookers. Corrected On Site. Repeat Violation. Corrected On Site. Repeat Violation.
- Observed reuse of single-service articles. using reused cut in half plastic gallon jar as rice scoop. Corrected On Site. "scoop" was discarded immediately. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fried shrimp, eggrolls, cooked shrimp, cooked rice, cooked/fried chicken in walk-in cooler. Corrected On Site.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Note: Do NOT use this Dishwash machine until repaired/able to sanitize properly. Use 3 compartment sink instead to sanitize until then.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handwash sink. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tonges with handles in contact with cooked chicken on cookline. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. sushi station reach-in cooler and sushi display case cooler.
- Observed build-up of black / mold-like substance on surface of nonfood-contact surface. on dishwash machine racks.
- Observed build-up of food debris, grease, dust and / or dirt on nonfood-contact surface. shelfs in kitchen.
- Critical - Observed food stored on floor. pork in containers on kitchen floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. kitchen.
- Observed nonfood-grade containers used for food storage. chicken in grocery/shopping bags in freezer chest.
- Observed nonfood-grade containers used for food storage. used cardboard used to store cooked/fried foods on. Corrected On Site.
- Observed personal item stored with food. cell phone on cookline shelf. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler. Corrected On Site.
- Observed reuse of single-service articles. reusing cut plastic gallon container as rice scoop.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line- and white reach in cooler by cook line
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- 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.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Observed leaking pipe at plumbing fixture.Faucet leaking in dishroom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food in reach in cooler by cook line- All food shalll be relocated in walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls in kitchen Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Dish racks
- Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces and egg roll in walk in cooler Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/8/2010 | 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. Cooked pasta in walk in cooler-
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In reach in freezer- back -
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Salmon This violation must be corrected by : 12/05/10.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice in kitchen
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot and sour soup in bain mary
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Hot and sour soup in bain mary
- Critical. Observed raw animal food stored over cooked food. Raw eggs over cooked ribs
- Critical. Observed food stored on floor. Tofu in walk in cooler
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer-
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. Clea and cut brocoli in cardboard box container
- Observed nonfood-grade containers used for food storage. Chopping bag used as food container in reach in freezer
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soil residue in storage containers.
- Critical. Observed unlabeled spray bottle.
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10/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Sugar in dry storage
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer in storage room
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition. No handle in scoopes
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed grease accumulated under cooking equipment.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
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6/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Egg roll at 51 in kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. Sugar in dry storage
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Observed equipment in poor repair. Reach in freezer door by dry storage
- Observed nonfood-grade bags used for food storage. In walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of reach-in freezer by dry storage soiled with accumulation of food residue.
- Observed grease accumulated under cooking equipment.
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 11/09/09.
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11/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans. Bamboo Shoots cans
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Vegetables by cook line on shelves
- Critical. Working containers of food removed from original container not identified by common name. Storage container in dry storage room
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 11/09/09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in kitchen
- Critical. Observed raw animal food stored over cooked food.Raw Chicken over sauce
- Critical. Observed food stored on floor. Beef in walk in cooler
- Critical. Observed cloth gloves contacting ready-to-eat food.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In four separate location in kitchen
- Observed equipment in poor repair.Sushi bar reach in cooler door
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer in dry storage room
- Observed nonfood-grade containers used for food storage.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. By cook line
- Observed inside/outside of dumpster not clean.
- Missing drain plug at dumpster.
- Observed wall in disrepair. By cook line.
- Critical. Observed toxic item stored by food. Bleu solution Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/22/2008 | Routine - Food | Warning Issued |
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