- 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At soup station. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At sushi reach in.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Eggs behind cut green onions in top of make table. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at cook line for 1 hour, PIC put into reach in cooler. Corrective action taken.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef and then shredded carrots for garnish. Discussed with PIC who translated to cook to change gloves and wash hands. Corrective action taken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Turned strip purple then white, bleached out color.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket. **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Butane burner not designed for food service use. **Corrected On-Site**
- Basic - Nonfood-grade garbage hose used to fill bucket of water for shredded carrots. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over miso soup. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Trash can. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Employee filled in during inspection. **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. Soup , chicken and TCS items in walk in cooler.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bus pan with chicken, beef. In walkin cooler.
- Basic - Gaskets with slimy/mold-like build-up. Sushi reach in cooler.
- Basic - Uncleanable knife block in use to store knives.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Frozen container of curry sauce.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in at Sushi bar
- Basic - Nonfood-grade cloths used in direct contact with food. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Rice cover on sink **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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, **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0PPM * PRIMED WITH PIC * LEAKS FROM HOSE
- Critical - Handwash sink not accessible for employee use at all times. Used as a shelve at west end of cookline . Corrected On Site.
- Critical - No drainboards or equivalent provided for soiled items. MOP SINK used to store dirty dishes. PIC will use cart.Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee improperly washing hands. in 3 comp sink.
- Observed employee with no hair restraint. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. 2/4 used to help dry equipment . Corrected On Site.
- Critical - Observed food stored on floor. Walkin cooler and freezer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used as dumpsink in kitchen .
- Critical - Observed handwash sink used for purposes other than handwashing. Washing glass at bar area, employee took to dishmachine . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over sauce in walkin cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knives at cookline . Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. *SUSHI RICE * Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces ,rice and chicken in walkin .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. washing outside of gloves and wiping on apron .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
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