- Basic - Bowl or other container with no handle used to dispense food. Ice bucket used to scoop ice **Corrected On-Site**
- Basic - Employee beverage container on a food storage rack over food **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. Middle of bar
- Basic - Plumbing system in disrepair. Waste cup not positioned to drain waste water into wasteline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hair, no wash **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. Noted soda bottles in ice bin
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk in jug on counter 58F. Rechilled **Corrected On-Site**
- High Priority - Small flying insects in bar area. Congregating at improperly installed waste cup
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar cooler
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. BHC USED FOR SUSHI HANDLING - NO AOP - PROCEDURE PROVIDED
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Japanese omelet 46?
- Intermediate - pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available. No buffers available **Repeat Violation**
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna and crab 44F in tray on top shelf of reach in cooler at sushi bar - placed in freezer. Other products within cooler at correct temperature and cooler at 40F - recommend using pan with holes in base so as tto improve air circulation for products. Corrected On Site. Crab 43F, tuna 41F.
- Critical - Observed unlabeled spray bottle. Under handsink.
- Critical - pH meter not calibrated according to manufacturer's specifications.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean glasses being splashed by hansink.
- Critical - No conspicuously located thermometer in holding unit. no thermometer in cooler 1 in perks
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees, employee restroom lockers.
- Critical - No handwashing sign provided at a handsink used by food employees, mens employee restroom.
- Critical - Observed food-contact surfaces encrusted with and/or soil deposits. capp machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. scoop handle in party mix.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cooler 5 soiled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Low fat milk at 46
- Observed toilet overflowing in mens employee restroom.
- Critical - Some of the employee food handler training certifications were expired.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Lack of use of sushi test kit for the rice.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Food-contact surface not smooth and easily cleanable.For the bamboo mat use to wrap.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. The records kept shows inconsistent temperature records that does not meet the minimum requirements.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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