- Basic - Cloth used as a food-contact surface./ under sprouts in container
- Basic - Employee personal food not properly identified and segregated from food to be served to the public./ employee food opened stored above onions/ rice **Corrected On-Site**
- Basic - Food stored on floor./ container of oil **Corrected On-Site**
- Basic - Gaskets with heavy slimy/mold-like build-up.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ rice scoop in water 128-130° Also utensils stored in ice left side cooks line **Repeat Violation**
- Basic - Interior of microwave moderately / heavy soiled with encrusted food debris./ server station/ cooks line **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ sushi units
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature./ pork, beef 37° Re- educated **Corrected On-Site**
- Basic - Wall heavily soiled with accumulated grease./ by ice machine where sushi rice bowl stored
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cooks line
- High Priority - Employee failed to wash hands before putting on gloves to work with food./ chef cooks line **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food./ for bulk flour, rice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ tempura batter on improper ice bath at 57° added to the time procedure will discard at 2:30 was put out at 11:00 am
- High Priority - Raw animal food stored over cooked food./ raw chicken over cooked rice server station **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food./ cooks and sushi line **Corrected On-Site**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **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./ cooked rice
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in kitchen./ buckets of duck sauce
- Basic - Dusty ceiling tiles and/or air conditioning vent covers/in kitchen and above drink cooler .
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ in crock pot- water temp 122°f, changed out water-137°f **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris./ in kitchen - top interior
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in unit by back door
- Basic - Wall soiled with accumulated grease./ behind cooler next to grill
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ at room temp, used as garnish. Explained had to be held cold, decided to add to TPHC plan
- High Priority - Raw animal food stored over ready-to-eat food./ small cooler under microwave raw beef over carrots **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / for sushi rice, garlic oil and kale garnish Corrected On-Site** **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./ imitation krab salad, seaweed salad and various others **Corrected On-Site**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 110°
- Basic - Uncovered food stored near sink exposed to splash.rice noodles **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.for sushi rice garlic oil and corn starch mixture. Must discard at 2:30 pm. Operator states left home.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Chicken time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Repeat Violation**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.corn starch
- High Priority - Food container stored in ice used for drinks. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.wahoo purchased from cod capers is not parasite destructed. This fish must be fully cooked to the minimum cooking temperature of 145° for 15 seconds. This fish can not served for sushi.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.for corn starch
- High Priority - Raw animal food stored over/with ready-to-eat food in freezer _ not all products commercially packaged. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in freezer _ all products not commercially packaged. **Repeat Violation**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. changing of tiles is in process **Warning**
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8/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. changing of tiles is in process **Warning**
- Basic - Employees eating in a food preparation or other restricted area. **Warning**
- Basic - Food offered in a way that misleads/misinforms the consumer. **Warning**
- Basic - Hood heavily soiled with accumulated grease. **Repeat Violation** **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.90° **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Light shields heavily soiled with accumulated debris. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) fish thawed at room temperature. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - 1 Dented cans present. See stop sale. Soy sauce 5 lbs **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Observed trash can being used as a table. **Warning**
- 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. Rice noodles on cook line soaking in water **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged. **Warning**
- High Priority - Raw chicken stored over ready-to-eat food. **Warning**
- Intermediate - Cutting board(s) stained **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.sushi menu **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.cook line **Corrected On-Site** **Warning**
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5/31/2013 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable.acoustic tiles on cook line. **Warning**
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2/6/2013 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable.acoustic tiles on cook line. **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm.100ppm **Corrected On-Site** **Warning**
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.no records for wahoo or escolar that is received fresh. **Warning**
- Critical - Fruits/vegetables not washed prior to preparation. **Corrected On-Site** **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink.server hand sink **Warning**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.wahoo and escolar is received fresh and has no means of doing on site parasite destruction. Wahoo and escolar must be fully cooked to the minimum cooking temperature of 145? for 15 sec. **Warning**
- Observed dish washer with no hair restraint. **Warning**
- Observed hood/filters heavily soiled with accumulated grease. **Warning**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.water 84? **Warning**
- Critical - Observed interior of reach-in cooler moderatelt soiled with accumulation of food residue. **Warning**
- Critical - Observed raw chicken thawed at room temperature.placed in cooler **Corrected On-Site** **Warning**
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12/6/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized utensils not properly stored where handles are touched. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.wahoo and snapper received fresh and no indication on invoices stating any parasite destruction. must be fully cooked to the minimum temperature of 145F for 15 seconds
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed cook line cutting board moderately grooved
- Observed gaskets with heavy slime/mold-like build-up.
- Critical - Observed interior of microwave moderately soiled.
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice in crock pot over night at sushi bar 87F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.container of cooked rice in RIC
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Observed gaskets with slimy/mold-like build-up.- reachin cooler gaskets
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.- water 115 degrees
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food thawed at room temperature.- pork
- Observed reach-in cooler gasket torn/in disrepair.
- Wall not smooth and easily cleanable.- cardboard on wall
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- wooden bowls chipped
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.- quat tablets used for three compartment sink- operator has no test strips for this sanitizer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- rice
- Critical - Observed raw animal food stored over ready-to-eat food.- raw shell eggs over lettuce in reachin cooler
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12/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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