- Basic - Cardboard used to line food-contact shelves. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
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08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Warning**
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Warning**
- Basic - Cardboard used to line food-contact shelves. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 male cooks. **Warning**
- Basic - Food stored on floor. In WIC. Several items on floor of unit. **Warning**
- Basic - Ice scoop handle in contact with ice. At wait station. **Warning**
- Basic - In-use knife/knives stored on knife holder with excess food debri and dust. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. At sushi bar. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler raw and RTE were 46°F. And 47°F. Ambient temperature of walk in cooler was 43°F. At time of inspection. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi chef not wearing gloves during preparation of sushi at bar, when manager let him know I was here put on gloves with no handwash. **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 chefs not washing hands due to sink being blocked and covered. **Warning**
- High Priority - Live flies in kitchen. Observed 4 sitting on in use cutting board when first entering into kitchen area. Operator took boards back to get washed. **Corrected On-Site** **Warning**
- High Priority - Observed Employee washed knife with same cloth he was using to wipe cutting board with. At sushi bar. **Warning**
- High Priority - Pesticide-emitting strip present in food prep area. Fly sticky tape filled with excess dead flies. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak sitting over cut tomato veggatables on make table. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw steak 61°F. F. Raw shrimp 62°F. Shelled eggs 60°F. Operator discarded all items in marketable ambient temperature was 67°F. At time of inspection. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Covered with trays. At sushi bar. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwash sink is being used as shelf with cutting board on it. **Warning**
- Intermediate - Reach-in cooler not 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. Make table on cooks line. Ambient temperature at time of inspection in make table was 67°F **Warning**
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08/22/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ice scoop handle in contact with ice. Wait station soda dispenser. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar
- 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. Cook cutting fresh veggies for immediate service. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Soft shell crab over green beans **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar.
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5/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. In kitchen area.m
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tray of chicken and bag of fish **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 - Grease accumulated under cooking equipment. Behind equipment.
- Basic - Grease receptacle build up of grease around bottom floor.
- Basic - Ice scoop handle in contact with ice. At soda machine in waitstation. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in flour, salt handles buried under product. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. At sushi bar. Hand wash sink on end.m
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw Seafood over produce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over rice. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At sushi bar the 2 used for cutting.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rice cooker at sushi bar.
- Intermediate - Hot water supply not maintained during peak periods. Took 4 minutes to get hot water to hand sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of excessive foods debris inside warewashing machine.
- Basic - Accumulation of excessive foods debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food including kitchen reachin cooler cooked rice container.
- Basic - Food placed in soiled container/equipment. Observed uncooked rice stored in excessively soiled plastic storage containers.
- Basic - Food stored on floor. ,observed 1 box raw poultry and 1 box raw seafood stored on walkin cooler floor.
- Basic - Ice scoop handle in contact with ice in waiting station ice bin.
- Basic - In-use waiting station ice machine ice scoop stored on soiled surface between uses.
- Basic - Standing water in kitchen dishwasher area handwash sink/ handwash sink draining very slowly.
- Basic - Walk-in cooler/walk-in freezer floors excessively soiled with foods debris.
- High Priority - Raw animal food stored over ready-to-eat food. Observed 1 walkin freezer opened ice cream container stored underneath raw portioned seafood and fish. Corrected on site.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw poultry box stored over raw seafood box in walkin cooler.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed 1 excessively dented can of baby corn. product discarded . located rear kitchen dry storage shelf .
- Observed 1 open dumpster lid.
- Observed excessive garbage on the ground and/or pad around dumpster.
- Observed food debris accumulated on kitchen floor located at rear kitchen coke 2 door upright glass front reachin cooler area.
- Critical - Observed food including 2 boxes edamame stored on walkin freezer floor.
- Critical - Observed food-contact surfaces including 3 rear kitchen panko and soy sauces storage buckets encrusted with excessive grease and/or soil deposits.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed kitchen upright 2 door glass front reachin cooler cooked ready to eat rice with handleless scoop utilized . Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods. observed walkin cooler raw poultry storage over raw seafood .
- Critical - Observed raw animal food stored over ready-to-eat food. observed 4 packages rte ready to eat noodles storage underneath raw beef. Repeat Violation.
- Observed rear walkin cooler hallway wall and surrounding floor area adjacent to soda syrup storage /dispensing station excessively soiled with accumulated food debris and leaking soda syrup .
- Critical - Observed uncovered food in holding unit. observed 3 walkin freezer ice cream storage buckets without required covering . Repeat Violation.
- Plumbing system in disrepair. observed kitchen food preparation area employee handwashing sink with damaged cold water faucet handle that is excessively difficult to operate.
- Plumbing system in disrepair. observed front line hibachi party room employee handwashing sink without required hot water available during inspection .
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. observed 1 large plastic storage bucket containing washed cut ready to eat lettuce and covered with non sanitized wiping cloth . Corrected On Site.
- observed 2 excessively Wet wiping cloths not stored in sanitizing solution between uses on front line sushi food preparation counter.
- Critical - observed front line hibachi party room Hot water not provided/shut off at employee hand wash sink.
- Critical - observed incomplete 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. observed 2 on site employees without completed food handler training documentation .
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed kitchen dishwasher saniizer strength at 0 ppm. management required to manually sanitize utensils until dishwasher repaired /serviced.
- Observed equipment in poor repair. observed kitchen ice cream lowboy reachin freezer 2 door glass lidded top damaged and covering ice cream storage tubs.
- Critical - Observed evidence of excessive mop/cleaning toxic waste water dumped onto ground outside rear establishment .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed handleless plastic cup utilized and touched barehanded in walkin cooler french dressing storage bin.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed handleless scoop utilized and touched barehanded in kitchen salt and sugar storage bins.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. observed walkin freezer raw opened beef storage over raw opened seafood.
- Critical - Observed raw animal food stored over ready-to-eat food. observed kitchen upright 2 door glass front turbo air reachin cooler raw beef storage over rte rice and seafood .
- Critical - Observed raw animal food stored over ready-to-eat food. observed walkin freezer rte vegetables and noodles storage under raw opened frozen poultry .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. observed front line bar unwrapped straws utilized and touched barehanded.
- Plumbing system in disrepair. observed kitchen sugar storage area employee handwashing sink without available hot water during inspection .
- Critical - Unpackaged food not protected from environmental sources of contamination . observed kitchen ice cream storage tubs/buckets exposed to damaged glass top of lowboy reachin freezer storage unit.
- Critical - observed Hot water not provided/shut off at kitchen sugar storage area employee hand wash sink.
- Critical - observed Required consumer advisory for raw/undercooked animal food including sushi bar fish and seafood not provided. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - observed Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - observed Manager lacking proof of Food Manager Certification.
- Critical - observed No Certified Food Manager for establishment.
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9/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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