- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce.
- Basic - Food stored in dry storage area not covered. Bag of dry goods. **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly. Beneath hand wash sink in aisle.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment, by water heater area.
- Basic - Ceiling soiled with accumulated dust, over food prep area.
- Basic - Equipment or utensils not designed or constructed in a durable manner, pot was not smooth easily cleanable.
- Basic - Food stored in a location that is exposed to splash/dust, bottles of sauces by handsink in the cooks line.area.
- Basic - Food stored on floor, bottle of oil , kitchen area.
- Basic - Spray bottle containing a food product not labeled, squeeze bottle with oil. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above, product was reheated to
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged, raw chicken was stored next to raw beef, both products were wrapped in house. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled, bottle was thrown away. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions, indicator had no color.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under 3 compartment sink..
- Basic - Carbon dioxide/helium tanks not adequately secured, by 3 compartment sink. **Corrected On-Site**
- Basic - Food stored on floor, bag of rice and bag of sugar **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels, and by 3 comp. sink.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, sushi cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked, sushi fish inside reach in cooler.
- Intermediate - Sink(s) used for food preparation have welds/joints that are not smooth, caulking, by sushi area.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Used to cover sushi in sushi area.
- Basic - Employee with no hair restraint while engaging in food preparation. Preparing sushi.
- Basic - Food stored on floor. Container of dry rice in hallway.
- Basic - Lights in hallway to functioning. There was to enough light provided there.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wood food-contact surface not properly sealed. Raw wood for flooring in sushi area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for any respective fish at establishment. operator brought it from somewhere. **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. For sushi rice at sushi prep area.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink in hallway was obstructed.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In hallway.
- Intermediate - No soap provided at handwash sink. In hallway, and at back sink. And in men's restroom. **Corrected On-Site**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sink across from reach-in units. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Sink next to three compartment sink. Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Reach-in cooler. Repeat Violation.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Next to Three compartment sink. Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Sushi bar.
- Critical - Observed 5 expired employee training certifications.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using glass jar to scoop rice.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. HWS BY 3C SINK
- Critical - Handwashing cleanser lacking at handwashing lavatory. HWS BY 3 C SINK
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. WASHING WASH CLOTH IN HWS AT SUSHI BAR Corrected On Site.
- Wet mop not hung to dry.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 Corrected On Site.PRIMED
- Wet mop not hung to dry.
- Critical. Certified Food Manager unable to answer basic Food Code questions.BIG FIVE
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.SUSHI CHEF PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.AT SUSHI BAR Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.SUSHI CHEF
- Critical. Observed soiled reach-in cooler gaskets.RIC AT SUSHI BAR
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/15/2008 | Routine - Food | Warning Issued |
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