- Basic - Accumulation of food debris/soil residue on handwash sink. At bar
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.dishwash area and iver ook 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. And wash sink prp area and at bar
- Basic - Water leaking from faucet/faucet handle. Hand wash sink
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 300 ppm quay bucket cos
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 0 ppm chlorine ware washer
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted material on can opener blade.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bar at 86°
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Duct tape used, nonfood-contact surface, dressing bottles at sushi bar
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw fruits/vegetables not washed prior to preparation, avocados
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In large white bin. Dry storage.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pickle bucket.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over prep table on cooksline
- 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 line.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi prep line.
- Basic - Working containers of food removed from original container not identified by common name. Bottle on cooksline.
- High Priority - Small flying insects in bar area. North bar area
- Intermediate - Spray bottle containing toxic substance not labeled. At bar area and Chemical room **Corrected On-Site**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions - employee restroom. Corrected On Site.
- Critical - Observed food (ice) stored on floor in the walk-in freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed cup without handle used as scoop in ice - front bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour batter on ice by fryers measured 70 degrees fahrenheit. Raw chicken, fish, etc. in reach-in cooler under grill measured 45 degrees fahrenheit. Cooked shrimp at sushi bar measured 68 degrees fahrenheit. Product discarded by staff.
- Critical - Observed unlabeled spray bottle - degreaser/sanitizer in spray bottle not labeled (sushi bar).
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength - measured 0 PPM in wiping cloth bucket at sushi bar.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface - soda nozzle holder at main bar.
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3/19/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing in dry food storage room.
- Critical - Hand wash sink lacking proper hand drying provisions - sushi bar. Repeat Violation. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers - walk-in cooler. Repeat Violation.
- 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.
- Observed clean equipment stored on floor. Ice buckets stored on the floor by ice maker. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Mashed potatoes in walk-in cooler measured 60F and soup measured 128F. Both product was stored in plastic containers covered. Mashed potatoes placed in the walk-in freezer to control temperature and soup placed in shallow pan and put back in the walk-in cooler uncovered.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. See stop sale notice.
- Observed residue build-up on nonfood-contact surface - soda nozzle holder at main bar.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice. Repeat Violation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - chicken salad.
- Wet wiping cloth not stored in sanitizing solution between uses - sushi bar. Corrected On Site.
- 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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1/13/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi bar reach-in cooler (next to the handwash sink).
- Critical - Hand wash sink lacking proper hand drying provisions - sushi bar. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers - walk-in cooler by kitchen.
- Critical - No conspicuously located thermometer in holding unit - sushi bar and drink bar.
- Critical - No handwashing sign provided at a handsink used by food employees - kitchen and back hallway handwash sink. Corrected On Site.
- Critical - Observed food stored on floor. Several boxes of frozen food stored on the floor of the walk-in freezer.
- Observed gaskets with slimy/mold-like build-up - sushi bar (left side).
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour mixed in water on ice measured 72F. Product moved into working cooler to control temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Products (tuna, crab meat, etc.) in reach-in cooler next to the handwash sink in sushi bar measured 57F. All potentially hazardous food from the cooler moved into working cooler.
- Critical - Observed unlabeled spray bottle. Cleaner in spray bottle not labeled of its content. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses - sushi bar.
- Critical - Working containers of food removed from original container not identified by common name. Sauces and spices in sushi bar not labeled of it's content.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured - outside.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean pans.
- Critical - Hand wash sink lacking proper hand drying provisions - sushi bar.
- Lights missing the proper shield, sleeve coatings or covers - kitchen walk-in-cooler.
- Critical - No handwashing sign provided at a handsink used by food employees - kitchen.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Observed lemons, onions, and other food items stored on the floor in the walk-in-coolers and freezer.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Observed chicken and fish thawing in standing water in 3-compartment sink. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - open milk.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bag of rice not stored in covered container.
- Critical - Observed unlabeled spray bottle. Cleaners in spray bottles not labeled - front bar.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed cooked rice at sushi bar at 91 F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked stew and cut meat in the walk-in-cooler not date marked.
- Wet wiping cloth not stored in sanitizing solution between uses - sushi bar.
- Critical - Working containers of food removed from original container not identified by common name - sauces.
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3/22/2011 | 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. Mark the battering flours with 4-hour-time labels. The labels are intended to indicate by when to discard any unused batter.
- Critical. Working containers of food removed from original container not identified by common name. Label squeez bottles with the common names of their contents.
- Equipment or utensils not designed or constructed in a durable manner. Bamboo mats are no longer allowed in the operation of a restaurant.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
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9/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Observed uncovered food in holding unit/dry storage area. lemons - Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. all wiping cloths need to be in sanitizer buckets between uses
- Critical. Observed encrusted material on can opener. can opener needs to be cleaned
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on cookline need to be inverted
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. in floor in storage room Corrected On Site.
- Equipment and utensils not properly air-dried. need to air dry pans better before stacking
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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