- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. Sushi rice **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Paper towel used as liner for food container.
- Basic - Stored food not covered in walk-in cooler.rice
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Near ice machine and make station
- Intermediate - Handwash sink used for purposes other than handwashing, rinsing cut scallions, by prep station **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food. Bulk sushi rice
- Basic - Carbon dioxide/helium tanks not adequately secured.soft drink cannsters
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case on freezer floor and bulk buckets in walk in coler floor
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor area(s) covered with standing water, entry go walk in freezer from walk in cooler
- Basic - Floor tiles cracked, broken or in disrepair. Entry to walk in freezer from walk in cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sushi rice scoop
- Basic - Light not functioning. Kitchen
- Basic - Paper towel used as liner for food container. Draining egg rolls
- Basic - Spray bottle containing a food product not labeled.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Employee used handwash sink as a dump sink. Vegetables in kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.men's room
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cornstarch, rice
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lemons and soy sauce
- Basic - Cloth used as a food-contact surface. On rice
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.cornstarch
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Employee used handwash sink as a dump sink. Draining liquid from muscles
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions and soy sauce in cooler, cases in freezer
- Basic - Cloth used as a food-contact surface. On rice
- Basic - Duct tape used to repair nonfood-contact surface. Lid to rach in cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar
- Basic - In-use spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use tongs stored on fryer handle between uses.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler gasket torn/in disrepair at sushi bar
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Stored food not covered in walk-in cooler. Rice
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food, chicken, stored over eggs.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket on floor
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid on prep table
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice
- Basic - Carbon dioxide/helium tanks not adequately secured. In back dry storage area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware not facing one direction
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in cooler
- Basic - Duct tape used to repair nonfood-contact surface. Utensil handle
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of service plates
- Basic - Employee personal items stored in or above a food storage area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Chafing pan over sink
- 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.
- Basic - Equipment in poor repair. Lid of reach in cooler lid with tape and broken tape debris
- Basic - Food stored in a location that is exposed to splash/dust, over employee hand wash sink, panko
- Basic - Food stored on floor.in walk in freezer
- Basic - Old labels stuck to food containers after cleaning. Container with raw tuna
- Basic - Reach-in cooler gasket torn/in disrepair.reach in cooler
- Basic - Ripped/worn plastic wrapused as food-contact reach in cooler covering
- Basic - Stored food not covered in reach in cooler. Raw shrimp
- Basic - Wet wiping cloths not laundered daily.
- Basic - Working containers of food removed from original container not identified by common name. In reach in cooler
- High Priority - Displayed food not properly protected from contamination, covered with wiping cloth over rice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna corrected in site **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked salmon in reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dust build-up on fan cover in the walk-in cooler.
- Critical - Observed dead roaches around handwash sink by ice maker.
- Critical - Observed food (rice) stored on floor.
- Observed food debris accumulated on kitchen floor - walk-in cooler and freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch paste on cooks cart measured 53 degrees fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Carbon dioxide/helium tanks not adequately secured.
- Equipment compartment not equipped to properly drain accumulation of moisture. Observed water pooling in keg cooler.
- Critical - Handwash sink not accessible for employee use at all times. Mat covering handwash sink next to the ice machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed sushi chef making sushi with bare hands. Corrected On Site. "AOP" application given today.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - food debris build up on cooks cart and dust build up on fan covers in the walk-in cooler.
- Critical - Observed buildup of slime and mold like substance in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface - wet cloth covering cooked rice.
- Critical - Observed food being cooled by nonapproved method. Cooked crabs and shrimp cooling at room temperature (both product measured 80F). Chef stated it was cooked at 11:00am.
- Observed food debris accumulated on walk-in freezer and kitchen floor (under make table refrigerator and cooking equipments).
- Critical - Observed food stored on floor. Potatoes and other food items stored on the floor in the walk-in cooler and walk-in freezer.
- Critical - Observed interior of reach-in cooler (make table refrigerator) in kitchen soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixed in water and liquid eggs on cooks cart measured 84F and 50F respectively.
- Critical - Observed unlabeled spray bottle - cleaners in spray bottles not labeled.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. No time marked on sushi rice. Establishment has a pH meeter but employee did not know how to use it.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Garlic and spices in plastic containers not labeled in kitchen and sauces in plastic bottles not labeled in sushi bar.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Equipment compartment not equipped to properly drain accumulation of moisture. Observed water pooling in keg cooler.
- Lights missing the proper shield, sleeve coatings or covers - above make tabe refrigerator.
- Critical - No oyster warning sign with required language provided. 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. Only one book available for all employees, no record of training available.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in cooler.
- Critical - Observed food stored on floor. Carrots on the floor in the walk-in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - make table refrigerator in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water on cooks cart measured 81F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked eggrolls and shrimp in make table refrigerator.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name - sauces in plastic squeeze bottles at sushi bar.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold water not provided/shut off at employee handwash sink - kitchen.
- Critical - Condensation or other drainage not disposed of according to law. Observed water pooling in keg cooler.
- Critical - Condensation or other drainage not properly drained to waste. Observed ice build-up on food containers ithe walk-in-freezer.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean pans.
- Lights missing the proper shield, sleeve coatings or covers - kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan cover in the walk-in-cooler.
- Critical - Observed food (lettuce and peppers) stored in cardboard box used for Fish Stick in the walk-in-cooler.
- Critical - Observed food stored on floor. Bag of rice stored on the floor in hallway closet.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 108 F water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice in the walk-in-cooler measured 45 F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water stored at 63 F.
- Critical - Observed uncovered food in holding unit/dry storage area. Open box of Bonto soup stock not stored in covered container. Corrected On Site.
- Critical - Observed unlabeled spray bottle - cleaners in kitchen.
- Observed water draining onto floor surface from handwash sink (middle) in kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice in sushi bar not marked with time.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed no dates marked on eggrolls and chicken in reach-in-cooler and walk-in-cooler.
- Critical - Working containers of food removed from original container not identified by common name. Observed sauces and spices stored in unlabeled containers.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label the battering flour with a four-hour-time label. Discard the flour, and replace the container with a clean containwr, at leadt every four hours. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo mats are not an approved food-contact surface.
- Observed leaking pipe at plumbing fixture. Repair the leaking-drain pipe beneath the kitchen-handwashing sink.
- Observed grease accumulated on kitchen floor. Clean the accumulated grease, from the floor, beneath the cookline equipment.
- Critical. Observed unlabeled spray bottle. Label the spray bottles of cleaners with their common names.
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar or salt
- Critical. Observed food stored on floor. walkin freezer
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting vegetable without gloves vegetable are considered Ready To Eat even though they will be cooked
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. walkin freezer
- 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. handlle of scoop has fallen into salad dressing
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. near rice cooker
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Observed food debris accumulated on kitchen floor. under ice machine
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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12/23/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.walkin coolers
- Critical. Observed cloth used as a food-contact surface. on rice
- Critical. Observed cloth used as a food-contact surface. undercutting board
- 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.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. on ice machine
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. cookline
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing. blocked
- Critical. Hand wash sink lacking proper hand drying provisions.
- Light not functioning. hood
- Critical. Observed container of medicine improperly stored. in walkin coolers
- Critical. Observed toxic item stored in food preparation area. sanitizer bucket on prep tables
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. Identity of food or food product misrepresented.crabmeat dishes use imatation crab-does not denote this on menu
- 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. Pro
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10/22/2009 | Routine - Food | Warning Issued |
| No report available. | 11/18/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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