- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. RI cooler not cooling properly, chicken inside, stop sale.
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale.
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 54 RI cooler, soup 50 WI cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. WI cooler, see stop sale.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At bar area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables, WI cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Bar area **Corrected On-Site**
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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. Cutting mangos for drinks at the bar. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Sushi rice
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. ROLLING DOOR With gaps around aluminum metal sheets place. Opening are not safe for a kitchen (Vermin). Operators will look into a replacement.
- High Priority - Small flying insects in sushi bar area. Operator provided action plan to end insects life cycle.
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6/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans (skillets) not inverted or protected . **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Bar brushes (automatic) inside mop sink. **Warning**
- Basic - Drain cover(s) missing. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable.RICE CLOTH USED AS FOOD CONTACT. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice making machine located outside. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. (Rolling door has gap overhead). **Warning**
- Basic - Stored food not covered in chest freezer. Octopus piece, uncovered at chest freezer. **Warning**
- Basic - Unsealed wood floor lid or cover in food preparation, food storage or warewashing area. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over ready to eat foods at Walk in cooler. Ground beef overlapping whole beef . **Warning**
- High Priority - Roach activity present as evidenced by three live roaches found at kitchen preparation areas. **Warning**
- High Priority - Small flying insects in bar sushi area. **Warning**
- Intermediate - Interior of reach-in cooler not in used soiled with accumulation of food residue. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Sushi rice. Time marked used. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bottle sauces inside walk in coolers. **Warning**
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6/11/2013 | Complaint Full | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap. Sushi person just rinsed hands.
- High Priority - Live flies in kitchen. Sushi bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced chicken 50f degrees tag from 04/27/13. Walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice left from night before. 78f degrees. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food. Chemical bottle overlapping ice bin. Bar area.
- 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. Walk in cooler not at required temperature. Ambient temperature 49f degrees.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar area .
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel at bar wet. Paper towel at Sushi bar not place at hand sink.
- Intermediate - Walk-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. Ambient temperature 49f degrees.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual ware-washing. 200 ppm **Corrected On-Site**
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm **Corrected On-Site**
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler across from grill
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef. Reach in across from grill
- Observed residue build-up on nonfood-contact surface. Walk-in cooler gaskets
- Observed wall in disrepair. Beside reach in freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice
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12/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. SHRIMP BAGS AT 3 compartment sink. Corrected On Site.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREAS. (COOK LINE).
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREAS.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK OVER DISHMACHINE . Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. FISH AT FRONT SUSHI AREA.
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN COOLER.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. ROLLING DOOR (KITCHEN ) BOTTON.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE(89F DEGREES). Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SUSHI RICE 89F DEGREES. FROM NIGHT BEFORE. Corrected On Site.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed floor area(s) covered with standing water. Walk in cooler. Corrected On Site.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice. BAR AREA.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.AT 3 compartment sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HANDWASHING SINK BLOCKED.
- Critical. Observed employee improperly washing hands. (NOT SUPPLIES).
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime on soda dispensing holster and nozzle.
- Clean glasses, cups not stored inverted or in a protected manner.
- Waste line missing at soda gun holster. OVER ICE BIN.
- Critical. Handwash sink not accessible for employee use at all times. SUSHI BAR (BLOCKED BY RICE WARMER).
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. BACK ROLLING DOOR.
- Critical. Observed toxic item stored by food. at SUSHI BAR. Corrected On Site.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No person in charge of establishment. Corrected On Site.
- 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.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. UNABLE TO VIEW PARASITE DESTRUCTION LABEL ON FISH USED ON CEVICHE.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. CHEESE BLOCKS AT REACH IN COOLER.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SEAFOOD (49F), PLANT FOODS (47F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER BY MID-SECTION : SEAFOOD (47F), PLANT FOODS (49F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.CONTAINER OF RAW BEEF INSIDE CASE OF RAW CHICKEN . Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR (FRONT COUNTER).
- Critical. Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER.
- Observed floor and wall junctures not coved. Under 3 compartment sink.
- Observed wall in disrepair. BAR AREA.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed toxic item stored by food.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed buildup of slime in the interior of ice machine.
- Floors not constructed easily cleanable. grease trap cover made of wood
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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