- Basic - Carbon dioxide/helium tanks not adequately secured. Outside walk in cooler. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Tshirt and cookies above prep table. **Corrected On-Site**
- Basic - Hole in swinging door to kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Avocado cutter **Corrected On-Site**
- Basic - Uncovered food/drink stored near sink exposed to splash. Tea by front line hand sink **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. Monkey thumbs (krab and jalapenos) **Corrected On-Site**
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
- Basic - Stored food not covered in walk-in freezer. Wontons **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shell eggs
- Intermediate - Handwash sink not accessible for employee use at all times. Metal shelf makes it hard to get to in kitchen. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ceviche salad, half n half **Corrected On-Site**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Shelf makes it hard to get to 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. Baked seafood.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner **Corrected On-Site**
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Food stored on floor. Jugs of oil **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon from Moons seafood. **Corrected On-Site**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.kitchen
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2/21/2013 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep box holding greater than 41f. Some items iced are holding temp. Repeat violation
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs on oven handle.
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.drink prep station
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Excess rings. Corrected on site. Server getting food
- Critical - Observed food stored in a prohibited area.sushi rice in Home Depot non food grade bucket
- Critical - Observed food stored on floor.noodles in container on floor
- 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.sushi rice has to go cup in it
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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12/20/2012 | Routine - Food | Warning Issued |
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7/31/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep box blowing underneath at 50f
- Equipment or utensils not designed or constructed in a durable manner.sushu rice wood bowl
- Critical - Hand wash sink lacking proper hand drying provisions.sushi area
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.line handsink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.prep area sushi bar
- Observed carpeting installed in an improper location.sushi and server area
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.roe 67f. corrective action taken
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp 56,chicken 56f in large prep
- Critical - Observed raw animal food stored over ready-to-eat food.octopus over pound Cake
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over beef raw and seafood in walk in
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . Stop sale after product is 4 hours old in prep box
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7/30/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner.wooden bowl used for sushi rice
- Critical - Handwash sink by cookline not accessible for employee use at all times.
- Nonfood-contact equipment not designed and constructed in a durable manner.wood in the walkin cooler,cook line
- Critical - Observed batter stored at ambient room temperature on cook line. added to time used as a public health control form
- Critical - Observed bean sprouts at 64 baby corn at 53 and coconut milk at 49degrees fahrenheit in cook line reach in cooler. This violation must be corrected by : 6/13/12.
- Critical - Observed employee handling soiled dishes and then clean without washing hands between
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.prep sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening in walk in cooler.
- Critical - Observed raw chicken stored over fish in walk in cooler
- Critical - Observed tofu in fry cook reach in cooler at 46 degrees fahrenheit. containers over filled. recommended reducing ammount stored. This violation must be corrected by : 06/13/12.
- Critical - Pesticide use not in accordance with manufacturer's directions. home use pesticide in dry storage
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). baked seafood wrapped in foil found at 52 degrees fahrenheit in front reach in cooler. ambient temperature 48 degrees fahrenheit
- Critical - sushi reach in cooler not maintaing 41 or below. Ambient temperature 48f
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6/12/2012 | Routine - Food | Warning Issued |
- Critical - Managers lacking proof of Food Manager Certification.NOTE:PROVIDED LIST OF CERTIFIED COMPANIES.
- Critical - No conspicuously located thermometers in reachin cold holding units.
- Critical - No handwashing signs provided at a handsinks used by food employees. Corrected On Site.Signs given to post.
- 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. Provide training within 60 days of hiring date.
- Critical - No thermometer provided to measure temperature of food product,dial ading 0 - 220 DEGREES F.
- Observed floor and wall junctures not sealed along wood coving in cooking room.
- Observed floor and wall junctures not sealed in walk-in cooler.
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1/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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