- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Opened Case of chop sticks on floor in back dry storage area, employee moved off floor. **Corrected On-Site**
- Basic - Drain cover(s) missing. Under dish machine.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacked handing on shelf directly next to box of fortune cookies front of kitchen, employee removed. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dish washer was mixing sanitizer and detergent in first step, there was no sanitizer in last step.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In both walk in coolers. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Small containers of sugar, spices, sesame seeds. on prep across from cook line have multiple cracks.
- Basic - Gaskets with slimy/mold-like build-up. Both walk in cooler have heavy build up of mold like substance.
- Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloths under cutting boards in sushi prep area. Employee removed. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bag of wontons in reach in cooler in thank you bag across from cook line.
- Basic - Objectionable odor in establishment. By mop sink area indoors across from bulk storage. **Repeat Violation**
- Basic - Paper towel used as liner for food container. In sushi bar on multiple containers of raw fish in prep.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 2 bags of clams thawing at room temp across from cook line, employee placed under running water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Both stand up reach in coolers across from cook line.
- Basic - Stored food not covered in walk-in cooler. Multiple items in meat walk in cooler, shrimp, marinated chicken, uncovered. Chicken, beef uncovered in walk in freezer. **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rust pitted, both large walk in coolers.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Heavy black debris under dish machine along wall.
- Basic - Working containers of food removed from original container not identified by common name. 2 Bulk containers under prep (flour per manager) outside walk in cooler to right.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 63°, whole shell eggs 53°, noodles on prep across from cook line 46°, Raw chicken, raw beef, raw pork 53°, rice 45°, sprouts 53°, raw eggs 63° on hibachi bar, various sushi 79-73°, manager immediately added ice to raw meets, Sushi rice 73° recommended Time as a Public Health Control. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bourbon chicken, buffalo chicken 108-111°, plantains 100°, hibachi chicken 113°, cheeses spinach 130°, dumpling 118°, salmon 110° items on hot bar. **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in triple sink. Dish washer had sanitizer and detergent mixed together, explained how to set up sink, sent flyer to manager.
- High Priority - Raw animal food stored over ready-to-eat food. Metal container Salmon over krab salad in reach in cooler front of kitchen. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken on baking sheet uncoveed stacked above raw wontons, sheet of uncovered raw chicken above box of bananas, sheet of uncovered raw beef over vegetable won tons in walk in freezer.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dried noodles on rice hot bar not under covering, manager removed noodles. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At splitter on mop sink faucet, on hot water at mop sink outdoors.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Machine in front server area has pink build up on top, ice machine in back server area has build up of mold like substance.
- Intermediate - Employee filled bucket at handwash sink. Employee filled up bucket / container for wiping cloth solution at server area front of restaurant. Instructed employee sink was only for hand washing. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Excessive food debris in hand sink by dish machine, manager wiped out. **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Can only show 1 invoice for salmon for sept 2014. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No chlorine test kit for sanitizer at dish machine, no test stripes for three compartment sink quaternary ammonium.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is no menu, and there is no consumer advisory posted, emailed sign for establishment to post. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. Reach in cooler across from cook line under prep.
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09/16/2014 | Complaint Full | Warning Issued |
- Basic - Bamboo mats used for the preparation of cake - mat in direct contact with food. Bamboo mats in metal pans in walk in cooler used to make certain type of cake, come into direct contact with food according to manager.
- Basic - Cardboard used to line nonfood-contact shelves. Soiled Cardboard lining bottom shelves of 2 prep tables across from cook line.
- 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. On prep table shelf across from cook line, employee has personal water in plastic container.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Cracked lids on spices, large bulk containers throughout kitchen.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler fan cover has heavy accumulation of mold like substance on bottom.
- Basic - Floor soiled/has accumulation of debris. Excessive accumulation of food along base/wall of walk in cooler holding animal products, pooled blood underneath shelves.
- Basic - Interior of microwave soiled with encrusted food debris. Small white microwave on cart front of kitchen.
- Basic - Objectionable odor in establishment. Back of kitchen, outside mop sink area and near employee bathrooms.
- Basic - Paper towel used as liner for food container. In sushi bar area.
- Basic - Plumbing system in disrepair. Hand sink next to dishwasher is not draining, pipe under hand sink is leaking onto floor.
- Basic - Reach-in cooler gasket torn/in disrepair. Large reach in cooler across from cook line front of kitchen.
- Basic - Stored food not covered in walk-in cooler. Large container of gravy.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Black, mold like substance on wall in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout establishment.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yellow rice made last night per manager 50°. Manager voluntarily discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter, Corn starch 77-78° on cooks station along cookline, sushi on bar 68°, rice on buffet 69° recommended Time as a Public Health Control. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 78°. Establishment has no Time as a Public Health Control form given at previous inspection, time mark, or proof of pH. Cabbage 94°, buffalo chicken, coconut chicken, cheese krab, 99-106°, egg roll 110°, cooked potato 130 items on hot buffet. Recommended Time as a Public Health Control to manager. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Sheet of raw salmon, bowl of batter over open containers of cooked pork and ribs large reach in cooler across from cook line. Container Raw white fish over container of cooked chicken in middle reach in cooler across from cookline. Container of raw chicken over container of seafood salad, raw beef over seafood salad in walk in cooler, manager corrected storage issues. An of raw beef over boxes of potatoes in walk in freezer, container of raw pork over container of raw shrimp in walk in freezer, items were not commercially packaged, manager corrected.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of raw chicken over container of raw beef and container of raw seafood. Manager corrected. **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Manager only can show invoices for June and May.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal sponge stored in hand sink from of kitchen next to shelves with employee items, also in sushi bar. Manager removed
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed off wiping cloth in front hand wash sink by storage shelf used for employee items.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water handle removed at hand wash sink front of kitchen next to storage shelf used for employee items. **Repeat Violation**
- Intermediate - Nonfood-grade basting brush used in food. Basting brush in egg wash in reach in cooler is a paint brush, not food grade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Yellow rice 50° made last night covered and piled high in large plastic bin in walk in cooler.
- Intermediate - Slicer blade soiled with old food debris. Slicer on prep table from of kitchen next to walk in cooler, has old crumbs and food debris inside by blade.
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07/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. Women's employee bathroom back of kitchen has trash throughout.
- Basic - Bowl or other container with no handle used to dispense food. Multiple items in stand up cooler across from cook line, also in flour under prep table. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks throughout kitchen on prep table across from cookline between reach in coolers, also without lid of straw.
- Basic - Food stored on floor. Oil under cookline, also multiple items on floor in back walk in freezer. **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses. Along cookline.
- Basic - In-use wet wiping cloth/towel used under cutting board. End of cookline on prep table across from hand sink front of kitchen. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in freezer. In back walk in freezer, multiple items uncovered, also multiple Meat items back of walk in cooler uncovered. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout kitchen, on meat slicer blade sitting on prep table outside reach in cooler. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Container of msg per employee on lower shelf on prep across from walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole Eggs on prep table 70°, noodles 69°, noodles rehydrating 65°, across from woks on cookline, Fried sushi roll 86°, tuna 71°, crab stick 71°, fried salmon roll70° salmon roll 60° on sushi bar, sprout 61°, noodles 60° opposite side of sushi bar, melon 63°, corrective action, recommended Time as a Public Health Control for all items.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 98° in cooker on prep table on cookline. Egg fu yon 100°, sweet and sour chicken 93°, hot dog 109° in buffet area, corrective action, recommended Time as a Public Health Control for all items.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw fish stored over fried chicken reach in cooler across from fryer, tray of raw salmon stored over own ton wrappers in walk in freezer back of kitchen, tray of raws strips of pork stored over box of French fries walk in freezer back of kitchen.
- 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. Large walk in freezer center of kitchen is broken according to manager, says repair is on their way.
- Intermediate - Encrusted material on can opener blade. On front prep table next to handsink. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand wash sink from of kitchen next to storage shelf.
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5/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Walk-in cooler gasket torn/in disrepair. 3-door reach in cooler. Cook line. **Warning**
- Intermediate - Water pressure lacking at fixtures that require the use of water. Right hand wash sink in ladies room. **Warning**
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9/16/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Clean equipment not stored at least 6 inches above the floor. Large number of containers and trays stored on the floor. Outside storage area. **Warning**
- Basic - Food stored on floor. Sesame seed bucket. Sushi area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Sushi make table ambient temperature: 60° Walk in cooler: 65° Walk in freezer: 50° Walk in cooler: 65° **Warning**
- Basic - Urinal not flushing properly. Left one. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. 3-door reach in cooler. Cook line. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine. More than 200 ppm **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sinks: two server stations, dish area, prep triple sink, by slicers and all bathrooms. NOTE: triple sink and sushi hand wash sink have hot water. **Warning**
- Intermediate - Water pressure lacking at fixtures that require the use of water. Right hand wash sink in ladies room. **Warning**
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9/13/2013 | Food-Licensing Inspection | Warning Issued |
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