- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Sushi cooler
- Basic - Soiled reach-in cooler gaskets.
- 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. Per manager- powder sugar **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar area **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Powder sugar container. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Under prep table.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored on floor. Kale behind sushi bar. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Broken/split wooden handle on wok.
- Basic - Uncovered food stored near sink exposed to splash. Lemons, wasabi, wait station . **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese front right Reach in cooler sushi bar.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Salmon Reach in cooler/sushi bar **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 47 Reach in cooler cook's line
- Intermediate - Employee used handwash sink as a dump sink. Wait station. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. White rice **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wait station. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Wait station **Corrected On-Site**
- 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. Dry Tempura mix. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook's line
- Basic - Reuse of ridged single-use container. Sauces **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tilapia cook's line, corrective action taken, iced down fish.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In sauce/shelf cook's line. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler under shelf. **Warning**
- Basic - Cloth used as a food-contact surface. Sushi rice/kitchen. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu at wait staton. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi bar fish holding units. Corrective action taken, removed all raw fish items from units and placed in Reach in cooler below. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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6/28/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar.
- Basic - Cloth used as a food-contact surface.cover sushi rice
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind sushi bar.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Raw animal food stored above unwashed produce. Fish, Walk in cooler, **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu/server station.
- High Priority - Toxic substance/chemical stored by or with food. 3 Compartment sink .
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Reach in freezer.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. non handle container used as scoop in fruit/reach in cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice, starch
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. cover sushi rice.
- Critical - Observed food stored on floor. walkin cooler, sushi bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi bar fish cooler. Corrected On Site. removed all potentially hazardous food from sushi counter to reach in coolers.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs top shelf.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Corrected On Site. voluntarily disarded sushi ric.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. dressings, sauces walkin cooler .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop/flour. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. men's restroom .
- Critical - Observed cloth used as a food-contact surface.sushi rice Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu, voluntarily discarded. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.PORTIONED FISH/SEAFOOD
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed buildup of mold like substance in the interior of ice machine.
- Observed ceiling in disrepair. water damage/kitchen
- Observed clean equipment stored on floor. buckets .
- Critical - Observed food stored in ice used for drinks. apple.
- Critical - Observed hand wash sink used for purpose other than washing hands. sushi bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. tempura mix/ flour
- Critical - Observed raw animal food stored over ready-to-eat food. salmon over produce, walkin cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. fiish/reach in freezer.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. bucket Corrected On Site.
- Observed single-use containers (boxes and/or cans, gallon containers ) reused for the storage of food. gallon containers.
- Critical - Observed uncovered food in holding unit/dry storage area. lemon slices. Corrected On Site.
- 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. squeeze bottles.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/28/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/8/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/17/2011.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar.
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar. Corrected On Site.
- Critical - Observed bottled drink stored in ice used for drinks. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. under cutting board/sushi bar.
- Critical - Observed food stored on floor.dry storage area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/17/2001.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over produce.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/16/2011 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink.(by ice machine)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.(3 compartment sink available) Repeat Violation.
- Critical - Identity of food or food product misrepresented.(crab meat advertised on menu and product made with imitation crab)
- Critical - Identity of food or food product misrepresented.(white tuna advertised on menu and product made with escolar)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.(to cover sushi)
- Critical - Observed employee improperly washing hands.(20 seconds) Repeat Violation.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed gaskets with mold-like build-up.(walk in cooler)
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed leaking spray hose at plumbing fixture.
- Observed nonfood-grade containers and bags used for food storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(reach in freezer)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination.(kitchen)
- Critical - Observed small flying insects in dish washing area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date - ice machine)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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4/27/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Hot food at proper temperatures
- Facilities to maintain product temperature
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
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12/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. unable to check invoices, in mgr office which is locked
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Working containers of food removed from original container not identified by common name. bulk container
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door reachin
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over dressing, walkin
- Critical. Observed food stored on floor. kitchen iced tea/ soda boxes, vinegar
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed employee improperly washing hands. only rinsed hands
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Observed a nonfood-grade sushi mat used in food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws
- Critical. Handwash sink not accessible for employee use at all times. kitchen
- Critical. Observed bathroom facility not clean. employee
- Critical. Covered waste receptacle not provided in employee bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. servers
- Critical. Manager lacking proof of Food Manager Certification. unable to ger into mgr office to get certifications
- Critical. No person in charge of establishment.
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10/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 door
- Critical. Observed food stored in a prohibited area. under hand sink plumbing
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi
- Light not functioning. hood, dish
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding 2 door reach in equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. onions next to hand sink
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. shrimp over ice cream
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. cook
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
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