- Basic - Bowl or other container with no handle used to dispense soy sauce . **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 63 seats and licensed for 38° F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 53° F. Added more ice to ice bath .
- High Priority - Raw animal food stored over cooked food. Tuna over sauce bottles . **Corrected On-Site**
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10/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon 44° F, for less than 4 hours. Put fish in deeper pan and added ice . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Made at 12:30 **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sauces in walk in cooler . **Corrected On-Site**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 51° F, shrimp 48° F, for under fours hours , management added ice .
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Raw opened beef stored over container of ice cream
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Scallops at 46° f , for less than 4 hours. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Food in sink **Corrected On-Site**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Observed cooking oil setting on the kitchen floor,
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Working containers of food removed from original container not identified by common name on the cooking line. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed food stored on floor. Bucket of pickled ginger **Corrected On-Site**
- Observed uncovered food in holding unit/dry storage area. Bucket of vinegar and box of miso paste. **Corrected On-Site**
- Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
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1/31/2013 | Routine - Food | Call Back - Complied |
- Critical - Identity of food or food product misrepresented. Crab meat the on menu and is imitation crab meat . **Warning**
- Critical - Observed food stored on floor. Bucket of pickled ginger **Corrected On-Site** **Warning**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef in reach in freezer. **Corrected On-Site** **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Bucket of vinegar and box of miso paste. **Corrected On-Site** **Warning**
- Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site** **Warning**
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11/29/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting lettuce for salads with barehands. Corrected On Site.
- Critical - Observed employee applying gloves without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed steak piled way to high in top of maketable cooler and at 49 degrees fahrenhiet. Not out of temperature for more than 4 hours. Placed in walk in cooler.
- Observed reuse of single-service articles. Ranch dressing bottles. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.-100ppm
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked Squid salad in reach in freezer. Corrected On Site.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed employee dumping drinks into handsink. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon milk in walk in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed fried rice at 94 degrees fahrenhiet in rice cooker-hothold. Corrected On Site.
- Twenty (20) foot-candles of light not provided in bathroom area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked with board on top and rice cooker in front of handsink. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Observed pasta stored in to go bag in reach in cooler at cookline. Corrected On Site. Repeat Violation. Repeat Violation, 5/10/10, and 10/20/10.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper vertical separation of ready-to-eat foods.Observed premade salads stored on top of each other not wrapped for protection inbetween each other in walk in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Observed raw fish over salads in walk in cooler. Corrected On Site. Repeat Violation. 5/10/10.
- Critical. Observed uncovered food in holding unit/dry storage area. Sliced cucumber in reach in cooler at sushi bar. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Soup Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelving with glassware and pitchers at beverage station not smooth and easily cleanable. Wood peeling on surface.
- Observed nonfood-grade containers used for food storage. Observed to go bags with pasta. Corrected On Site. Repeat Violation. 5/10/10.
- Observed nonfood-grade containers used for food storage. Storage tote used for tempura batter.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed at 0 ppm.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gasketsvat sushi bar.
- Observed clean equipment stored on floor. Rice cooker. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Observed blocked at sushi bar by stand with rice cooker.
- 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. All employees training expired. Books are on order.
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10/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Rice at sushi bar. Corrected On Site.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Red snapper at sushi bar. This violation must be corrected by : 7-10-10.
- Critical. Observed raw animal food stored over ready-to-eat food. Fish over snow peas in reachin freezer.
- Critical. Observed raw animal food stored over ready-to-eat food. Lobster over ice cream in reachin freezer.
- Observed nonfood-grade containers used for food storage. Grocery bags reachin freezer.
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5/10/2010 | Routine - Food | Warning Issued |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Bamboo sushi mat. Repeat Violation.
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1/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Fish at sushi bar in reachin cooler.
- Critical. Working containers of food removed from original container not identified by common name. Flour and MSG.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp at 50 degrees fahrenheit in reachin cooler. This violation must be corrected by : 1-15-10.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice at sushi bar at 116 degrees fahrenheit. This violation must be corrected by : 1-15-10.
- 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. Rice
- Food-contact surface not smooth and easily cleanable. Bamboo sushi mat. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
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1/14/2010 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. Bamboo sushi mat. Advised establishment to get a silicon mat.
- Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Both restrooms. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen Corrected On Site.
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
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10/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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