- No Violations Were Observed
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11/16/2010 | Complaint Full | Call Back - Complied |
- Critical. Observed dented cans. OYSTER SAUCE, PEACHES
- Critical. Working containers of food removed from original container not identified by common name. BULK FLOUR
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN 88'F IN KITCHEN ON COUNTER(CHEF SAYS IT STAYS THERE THROUGHOUT LUNCH AND PORTIONS REHEATED FOR EACH CUSTOMER). CHICKEN 105, 120'F AT BUFFET LINE. SUSHI RICE 90'F AT SUSHI BAR(NOT INTENDED TO BE COOLING). Repeat Violation. Corrected On Site.
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit.
- Critical. Observed food stored on floor. PLA TIC BUCKETS, PRODUCE, JUGS OF FRY OIL
- Critical. Observed uncovered food in holding unit/dry storage area. CHICKEN IN WALK-IN COOLER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. FOR RICE, SESAME SEEDS
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN BULK SUGAR
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SPOONS
- 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. FOOD DISCARDED, EMPLOYEE PUT ON GLOVES
- Critical. Observed employee food not properly labeled and segregated from customer foods.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. KNIFE SHEATHS USED BY CHEFS ARE NOT DESIGNED TO BE EASILY CLEANABLE. THEY ARE ALSO VISIBLY VERY SOILED INSIDE.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. CUTTING BOARD AT SUSHI BAR SANITIZED "EVERY 3 DAYS" ACCORDING TO SUSHI CHEF
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SUGAR SCOOP
- Observed residue build-up on nonfood-contact surface. HANDLES OF SINKS Corrected On Site.
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF BULK SUGAR CONTAINER
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. UTENSILS IN SOILED TRAYS
- Observed single-service items stored on floor. STYROFOAM CONTAINERS AT SUSHI BAR Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. SPLITTER AT MOP SINK Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. CONTAINERS OF FOOD STORED IN HANDSINK AT SUSHI BAR Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. ALL HANDSINKS Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. NEAR TRIPLE SINK IN KITCHEN, BAR Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. IN EMPLOYEE RESTROOM AND BAR HANDSINK
- Observed food debris accumulated on kitchen floor. IN HARD TO REACH AREAS
- Critical. Observed unlabeled spray bottle.
- Critical. Observed flammable material stored near source of ignition. For reporting purposes only. WOOD BLOCK UNDER GRILL Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. 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. NO PROOF FOR SERVERS. AVAILABLE CERTIFICATES FOR KITCHEN STAFF ARE PHOTOCOPIES.
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08/26/2010 | Complaint Full | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Sushi cooler not labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon and beef 45 f, reach in cooler. Corrected On Site. Placed in walk in
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken buffet line 116 f. Corrected On Site. Thrown away
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over fish walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Food not protected by sneezeguared by sushi area, deserts.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Plastic toys holding water on cookline
- Observed old food stuck to clean dishware/utensils. Knives in storage container.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Vacuum breaker mising at hose bibb. Mop sink splitter valve.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen handsink.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. not on sushi menu other than as a blanket statement-need to denote each item that has raw or undercooked.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need quat
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. clean prior to stocking
- Critical. Covered waste receptacle not provided in women's bathroom. missing in employee bathroom
- Critical. No handwashing sign provided at a handsink used by food employees. all sinks
- Critical. Hand wash sink lacking proper hand drying provisions.-new
- Critical. Handwashing cleanser lacking at handwashing lavatory.-new
- Critical. Identity of food or food product misrepresented. some items on menu denoted as crab stick, real crab, and some as crab-but some will be imitation crab
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. new license
- 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.New license-facility considering barehand contact-upon employment all employees must be ained prior to working with food.
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12/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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