- Basic - Gaskets/seals on holding unit in poor repair. Observed on right cooler at sushi bar. **Warning** Open callback 9/25/14: Observed gaskets broken. Open callback 9/26/14: Observed repair man ordered gaskets which should arrive around Monday.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tempura batter containing raw eggs at 79°F, made the day of the inspection, and held about 1-1.5 hours prior to the inspection. Observed batter moved to cooler. Observed cold hold prep unit closest to the front counter with ambient air temperature of 52-53°F. Observed the following potentially hazardous foods held within unit: scallops 50°F, bean sprouts 65°, shrimp 52°, noodles 54°, salmon 54°, and uncooked bacon 52°. Advised establishment to have unit serviced and to not keep potentially hazardous foods within unit until it is able to maintain foods at 41°F or below. This violation must be addressed by September 25, 2014. **Warning** Open callback 9/25/14: Observed the following food items held within cold hold prep unit closest to wine coolers: cooked beef 49°F, cooked chicken 50°, scallops 50°, shrimp 51°, cabbage 53°, cooked shrimp 51°, salmon 50° and raw beef 53°F. Management stated that the repair man is scheduled to look at the unit tonight. Management stated that items are not held in the unit overnight and that the unit was maintaining temperature this morning. Advised establishment to remove all potentially hazardous food items or to place on ice until unit is maintaining 41°F or below. This violation must be addressed by September 26, 2014. Open callback 9/26/14: Observed all potentially hazardous foods removed from unit except for scallops and shrimp. Observed scallops and shrimp on ice and with temperature range between 41-43°F. Observed receipt/work order from repair man which stated a defrost timer had to be ordered and the part is expected to arrive Monday.
- 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. Observed cold hold prep unit closest to the front counter with ambient air temperature of 52-53°F. Observed the following potentially hazardous foods held within unit: scallops 50°F, bean sprouts 65°, shrimp 52°, noodles 54°, salmon 54°, and uncooked bacon 52°. Advised establishment to have unit serviced and to not keep potentially hazardous foods within unit until it is able to maintain foods at 41°F or below. This violation must be addressed by September 25, 2014. **Warning** Open callback 9/25/14: Observed the following food items held within cold hold prep unit closest to wine coolers: cooked beef 49°F, cooked chicken 50°, scallops 50°, shrimp 51°, cabbage 53°, cooked shrimp 51°, salmon 50° and raw beef 53°F. Observed ambient air thermometer at about 52°F. Management stated that the repair man is scheduled to look at the unit tonight. Management stated that items are not held in the unit overnight and that the unit was maintaining temperature this morning. Advised establishment to remove all potentially hazardous food items or to place on ice until unit is maintaining 41°F or below. This violation must be addressed by September 26, 2014. Open callback 9/26/14: Observed all potentially hazardous foods removed from unit except for scallops and shrimp. Observed scallops and shrimp on ice and with temperature range between 41-43°F. Observed receipt/work order from repair man which stated a defrost timer had to be ordered and the part is expected to arrive Monday.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed SafeStaff certificate for Mike Henderson expired on 10/6/11. Observed Mike on staff at time of inspection. **Warning** Open callback 9/25/14: Observed establishment has SafeStaff books and will train Mike soon. Open callback 9/26/14: Observed training for Mike Henderson not yet completed. Management stated they will try to complete it over the weekend.
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09/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Food debris accumulated on kitchen floor. Observed underneath the steam table. **Warning** Open callback 9/25/14: observed some food debris on floors beneath kitchen tables.
- Basic - Gaskets/seals on holding unit in poor repair. Observed on right cooler at sushi bar. **Warning** Open callback 9/25/14: Observed gaskets broken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tempura batter containing raw eggs at 79°F, made the day of the inspection, and held about 1-1.5 hours prior to the inspection. Observed batter moved to cooler. Observed cold hold prep unit closest to the front counter with ambient air temperature of 52-53°F. Observed the following potentially hazardous foods held within unit: scallops 50°F, bean sprouts 65°, shrimp 52°, noodles 54°, salmon 54°, and uncooked bacon 52°. Advised establishment to have unit serviced and to not keep potentially hazardous foods within unit until it is able to maintain foods at 41°F or below. This violation must be addressed by September 25, 2014. **Warning** Open callback 9/25/14: Observed the following food items held within cold hold prep unit closest to wine coolers: cooked beef 49°F, cooked chicken 50°, scallops 50°, shrimp 51°, cabbage 53°, cooked shrimp 51°, salmon 50° and raw beef 53°F. Management stated that the repair man is scheduled to look at the unit tonight. Management stated that items are not held in the unit overnight and that the unit was maintaining temperature this morning. Advised establishment to remove all potentially hazardous food items or to place on ice until unit is maintaining 41°F or below. This violation must be addressed by September 26, 2014.
- 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. Observed cold hold prep unit closest to the front counter with ambient air temperature of 52-53°F. Observed the following potentially hazardous foods held within unit: scallops 50°F, bean sprouts 65°, shrimp 52°, noodles 54°, salmon 54°, and uncooked bacon 52°. Advised establishment to have unit serviced and to not keep potentially hazardous foods within unit until it is able to maintain foods at 41°F or below. This violation must be addressed by September 25, 2014. **Warning** Open callback 9/25/14: Observed the following food items held within cold hold prep unit closest to wine coolers: cooked beef 49°F, cooked chicken 50°, scallops 50°, shrimp 51°, cabbage 53°, cooked shrimp 51°, salmon 50° and raw beef 53°F. Observed ambient air thermometer at about 52°F. Management stated that the repair man is scheduled to look at the unit tonight. Management stated that items are not held in the unit overnight and that the unit was maintaining temperature this morning. Advised establishment to remove all potentially hazardous food items or to place on ice until unit is maintaining 41°F or below. This violation must be addressed by September 26, 2014.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed SafeStaff certificate for Mike Henderson expired on 10/6/11. Observed Mike on staff at time of inspection. **Warning** Open callback 9/25/14: Observed establishment has SafeStaff books and will train Mike soon.
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09/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Observed single service plastic quart container with no handle used as scoop within closed container of dry rice. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed on exterior of containers of flour and corn starch in dry storage area. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Observed sauce stored on floor beneath cookline. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed assorted cases of meat on the floor of the walk-in freezer. **Warning**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Observed standing water in the bottom of the cold hold prep unit closest to the front counter. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor area(s) covered with standing water. Observed beneath cookline. **Warning**
- Basic - Food debris accumulated on kitchen floor. Observed underneath the steam table. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Observed on right cooler at sushi bar. **Warning**
- Basic - Grease accumulated under cooking equipment. Observed beneath the fryers at the cookline. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed containers of frozen beef and chicken stored on the floor near the walk-in cooler and freezer. **Warning**
- Basic - Shelf under preparation table soiled with food debris. Observed at shelf under kitchen steam table where containers of flour are held. **Warning**
- Basic - Wall in disrepair. Observed at corner near dish machine at entry way into back hall. **Warning**
- Basic - Wall soiled with accumulated food debris.observed behind trash can at sushi bar and behind chest freezers at handwash sink in kitchen area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tempura batter containing raw eggs at 79°F, made the day of the inspection, and held about 1-1.5 hours prior to the inspection. Observed batter moved to cooler. Observed cold hold prep unit closest to the front counter with ambient air temperature of 52-53°F. Observed the following potentially hazardous foods held within unit: scallops 50°F, bean sprouts 65°, shrimp 52°, noodles 54°, salmon 54°, and uncooked bacon 52°. Advised establishment to have unit serviced and to not keep potentially hazardous foods within unit until it is able to maintain foods at 41°F or below. This violation must be addressed by September 25, 2014. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw fish stored over ready to eat vegetables in the walk-in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed uncooked chicken at the end of the cookline at 59°, 69°F. Observed chicken moved to the walk-in cooler. **Warning**
- 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. Observed cold hold prep unit closest to the front counter with ambient air temperature of 52-53°F. Observed the following potentially hazardous foods held within unit: scallops 50°F, bean sprouts 65°, shrimp 52°, noodles 54°, salmon 54°, and uncooked bacon 52°. Advised establishment to have unit serviced and to not keep potentially hazardous foods within unit until it is able to maintain foods at 41°F or below. This violation must be addressed by September 25, 2014. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed consumer advisory present and prepared salmon held with no date mark. Manager stated it was prepped 2 days prior. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Observed water pitcher filled at handwash sink at front counter. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed on drink machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed more than 4 people engaged in food prep without a certified food manager present. Observed certificate for Kelly Barlet who had temporarily left at time of inspection. Observed two other food managers present, but one stated his certificate is expired and the other manager did not have his certificate at the establishment. **Corrected On-Site** **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. Observed time markings for several food items held at the cookline as well as sushi rice. Observed no completed "time as a public health control" paperwork. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed SafeStaff certificate for Mike Henderson expired on 10/6/11. Observed Mike on staff at time of inspection. **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice from container in storage/hallway area. Bowls in flour bin and rice vinegar container near cook line.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Return AC vents over clean dish rack in ware wash area.
- 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. Multiple drink cups throughout kitchen with no lids and near food or cooking equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in a location that is exposed to splash/dust. Tub of raw cut chicken stored in front of hand wash sink. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple coolers with no thermometer.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Right side door of right side unit at sushi bar.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Sushi rice at bar marked from 11:00 am to 3:00 pm. Time now is 3:30 and rice has not been discarded. Discarded by manager. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Container of raw fish and shrimp at 77° F on top of chest freezer in kitchen, discarded by manager.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. 6 eye stove top.
- Intermediate - Interior of reach-in cooler and gaskets soiled with accumulation of food residue. 2 door make station at cook line across from stove top and fryers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking in walk in cooler on multiple items.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid near bar 3 compartment sink. **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Left In rice bin.
- Basic - Carbon dioxide/helium tanks not adequately secured. At dry storage area. **Corrected On-Site**
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Grease accumulated under cooking equipment. At cook line.
- Basic - Hood soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left on cook line and at sushi bar. **Corrected On-Site**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer at three compartment sink reading 0 ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at server reach in cooler. **Corrected On-Site**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu needs to identify raw foods. **Warning**
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6/6/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bag/container of unrecognizable prepared food not identified by common name many items in the walkin cooler. **Warning**
- Basic - Build-up of debis on nonfood-contact surface throughout establishment. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured in hallway and dry storage **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner expo line **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable at cookline reaching cooler. **Warning**
- 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. Coffee cup with no lid at front line. **Warning**
- Basic - Employee personal items stored on hot water heater in dry storage area hat **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation employee at cookline **Warning**
- Basic - Food have debris accumulated on kitchen floor throughout. **Warning**
- Basic - Food placed in soiled container/equipment. Containers in walkin cooler. **Warning**
- Basic - Food stored on floor. Sauces and noodles in walkin cooler. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable large wooden sushi bowl where the sushi rice is made with the vinegar no longer easily cleanable. **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container spoon laying in salad/slaw mixture. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At expo line. **Warning**
- Basic - Wall soiled with accumulated food debris throughout. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen. **Warning**
- Basic - Working containers of food removed from original container not identified by common name in dry storage **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cooked beef stored next to raw beef in walkin cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans sprouts found sitting on cook line at 75? more than 6 hours. Stop sale issued. **Warning**
- 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. no time marking on the cream cheese ragoons and fried/tempura shrimp/crab on cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Corn starch made at 11:00 sitting on cookline at 80? for more than 4 hours. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken and beef stored in the same container **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or soiled. Cookline employees. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Bean sprouts at 75? and corn starch and water mixture at 81?. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Bleach unlabeled stored next to raw fish, WD40 stored next to mayo in sushi bar **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed in sushi bar area 200 ppm **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. After corn starch was made was left out at cookline. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Bowl sitting in hand wash sink **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu needs to identify raw foods. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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 the sushi rice- we were only showed time marking. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees at cookline and sushi bar. **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. All ready to eat sushi fish held more than 24 hours not properly date marked. **Warning**
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5/6/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Keys **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Flour container.
- Intermediate - Handwash sink used for purposes other than handwashing.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. ONION ON WIPING CLOTH Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed hand wash sink used for purpose other than washing hands. DUMPING DIRTY WATER
- 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. RICE
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER SPROUTS Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Observed grease accumulated on kitchen floor. By walls and under equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food sushi cold held at greater than 41 degrees Fahrenheit. 55 F. Corrected On Site.
- Critical - Observed raw animal food eggs stored over ready-to-eat food sauces. Corrected On Site.
- Critical - Observed toxic item improperly stored. HAND SOAP DISPENSER ABOVE SANITIZE SINK Corrected On Site.
- Critical - Observed unlabeled spray bottle. WINDEX
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Stove top.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed potentially hazardous food shrimp cold held at 115 F greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item improperly stored. VARIOUS CHEMICALS ON TOP OF DISHWASHER. Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations. RAID
- Critical - No conspicuously located thermometer in holding unit. SUSHI BAR
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- 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. RICE
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food eggs stored over ready-to-eat food veggies. Corrected On Site.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food sushi cold held at 50 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food shrimp stored on floor in freezer.
- Critical. Observed food veggies stored on floor in cooler.
- Rinse solution not clean.
- Wash solution not clean.
- Critical. Chlorine sanitizer not at proper strength for wiping bucket.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. Floor under steamer.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice log not updated over the past three days.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed an open beverage container on a sushi food preparation table. Corrected On Site.
- Observed residue build-up on nonfood-contact surface; knife holder at cook line.
- Critical. Observed handwash sink used for purposes other than handwashing. Washing sprouts in sushi handwash sink. Repeat Violation.
- Observed food debris accumulated on kitchen floor behind ice machine.
- Observed food debris accumulated on kitchen floor, side of sushi bar.
- Observed food debris accumulated on kitchen floor; rear corner of dry storage room behind shelf.
- No suitable facilities provided to store employee possessions. Cell phones 0n shelf in prep area. Corrected On Site.
- Critical. Observed toxic item stored by food; cleaner next to sake.
- Critical. Portable Class K fire extinguisher(s) obstructed from view. For reporting purposes only. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Nick does not have ServSafe proof available.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. bread crumbs, vinegar, etc.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon in sushi display 45 F
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed tempura batter at 57 F
- Critical. No conspicuously located thermometer in both sushi display cases.
- Critical. Observed food stored on floor. Multiple cases of food on floor of walkin freezer floor. Repeat Violation.
- 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. rice, flour
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Sushi fish in display case wrapped in paper towels. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repair. rusty knife magnet in dishroom
- Observed wooden knife sheaths in use to store knives.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handles of reachin coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. between make table and counter at cooks line
- Observed utensils stored in crevices between equipment. knives at cooks line Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. cooks line
- Critical. Observed handwash sink used for purposes other than handwashing. sushi bar Repeat Violation.
- Observed food debris accumulated on storeroom floor.
- Observed attached equipment soiled with accumulated dust. walkin cooler fan covers
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed personal care item stored with food. keys at sushi bar
- Critical. Observed toxic item stored by food. Observed chemical bottles on shelf with rice, also furniture polish and burn spray with wine and cereal.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. dishroom 3 compartment sink sanitizer at 200 ppm
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 4-21-10. License states 96 seats, establishment currently has 108.
- Carbon dioxide/helium tanks not adequately secured.
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2/19/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef and chicken held on strainers by woks in danger zone less than one hour.
- Critical. Violation: 08A-28-1 Observed food stored on floor. Containers of seaweed and bag of ice stored on floor of walk in freezer.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, without washing hands after changing gloves.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation shelf at cook line.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair at sushi bar.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable at cook line.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Bamboo mats for rolling sushi.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface; around soda fountain nozzles and ice chute.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor under sushi bar and under cook line.
- Violation: 51-11-1 Carbon dioxide not adequately secured.
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11/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef and chicken held on strainers by woks in danger zone less than one hour.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler.
- Critical. Observed food stored on floor. Containers of seaweed and bag of ice stored on floor of walk in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at sushi bar. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, without washing hands after changing gloves.
- Critical. Observed an open beverage container on a food preparation shelf at cook line.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair at sushi bar.
- Observed cutting board grooved/pitted and no longer cleanable at cook line.
- Food-contact surface not smooth and easily cleanable. Bamboo mats for rolling sushi.
- Observed nonfood-grade containers used for food storage. Sushi fish in display case wrapped in paper towels. Corrected On Site.
- Observed residue build-up on nonfood-contact surface; around soda fountain nozzles and ice chute.
- Observed utensils stored in crevices between equipment. Cleaver at cook line. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Food debris in handwash sink by three compartment sink. Bowl in handwash sink at sushi bar. Corrected On Site.
- Observed open dumpster lid.
- Critical. Observed rodent activity as evidenced by 20 dried rodent droppings found on dry storage shelves. This violation must be corrected by : 11/3/09.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Holes in dry storage room.
- Observed food debris accumulated on kitchen floor under sushi bar and under cook line.
- Ceiling tile missing above walk in cooler.
- Observed wall in disrepair by mop sink.
- Critical. Observed toxic item stored by food. Polish and small block of rodent trap poison stored on dry storage shelves with food. Corrected On Site.
- Critical. Observed unlabeled spray bottle of glass cleaner by three compartment sink. Corrected On Site.
- Carbon dioxide not adequately secured.
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11/2/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Administrative complaint recommended |
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