- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Reuse of single-use container. Re-using tofu containers (some broken, cracked, soiled for storing other foods. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... In kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH.IN.COOLER... (Sushi Display) salmon 48° ahi tuna 50° **Corrective Action Taken** - food iced.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Corrected On-Site**
- Intermediate - Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut, portioned and packaged sushi fish (frozen and thawed) are not "Labeled and Dated". **Repeat Violation**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. ... **Corrected On-Site**
- Basic - No copy of latest inspection report available. ... Not immediately available. Initially presented reports from 11/2010 and 10/2010
- Basic - Reuse of single-use plastic tubs.
- High Priority - Vacuum breaker missing at hose bibb. ... At rear mop-sink.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Raw chicken
- Basic - Clean equipment stored on floor. Lg wooden sushi rice drum/container stored on floor by back door.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Stored food not covered in walk-in cooler. in WALK.IN.COOLER, cut string carrots, sprouts,
- Basic - Walk-in cooler/walk-in freezer floor soiled. ... WALK.IN.COOLER floor soiled and not easily cleanable.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. FRONT LINE... (Sushi Display) salmon 50° tuna 48° yellowtail 47° escolar 46 salmon 45°
- High Priority - Vacuum breaker missing at hose bibb. Taps at mop sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Could not access sushi bar Handwash sink due to stored items.
- Intermediate - Handwash sink used for purposes other than handwashing. ... At sushi bar, used to store 6" deep 1/6 pan of water.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. ...sushi rice not monitored for time as a public health control.
- 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. ... Re-packaged and prepared frozen items not labeled and date marked.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. (a SYMBOL) ...CONSUMER.ADVISORY Consumption of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.kitchen
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- 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. Sushi chef and cook.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Mens bathroom.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint. Sushi chef and cook.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed an employee wash her hands in the 3 compartment sink with no soap after handling raw chicken.
- Observed ice scoop with handle in contact with ice inside a blue coleman cooler.
- Critical - Observed interior of microwave soiled in the service area.
- Critical - Working containers of food removed from original container not identified by common name. Tempura batter.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- 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 employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on walkin cooler floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed hand wash sink used for purpose other than washing hands. Wiping cloth sanitizer kept in the sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and shrimp above prepped vegetables in a reachin cooler . Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked in the reachin freezer.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ice scoop with handle in contact with ice. server station. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. by rice cooker. Corrected On Site. Repeat Violation.
- Observed personal item stored with food. cigarettes, eye glasses, money on prep table shelf with plates/dishware. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi station. Corrected On Site.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soup, rice, sauces in walk-in cooler. nothing date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. raw egg over cooked vegetables in reach-in cooler Corrected On Site.
- Critical. Observed food stored on floor. carrots, cabbage, sauces in walk-in cooler Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. server station. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. sushi station. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. frontline sushi station. Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. shelfs in walk-in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. sushi station , kitchen. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on fan guard and ceiling in walk-in cooler
- Observed build-up of mold-like substance on surface of nonfood-contact surface. unsealed wooden walk-in cooler shelfs Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. broken at mens bathroom Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen handwash sink Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap on side of door
- Observed floor and wall junctures not coved. broken tile by dishwash sink and storage room
- Observed hole in wall. under 3 compartment sink
- Ceiling not smooth and easily cleanable. kitchen
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10/19/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 14-33-1 Observed equipment in poor repair. rusted bottom shelfs of prep tables
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. sushi bar ric
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. several shelfs in kitchen
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. wooden walk-in cooler shelfs
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers. utensils in dirty drawer next to fryer
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers. sushi bar
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. mens bathroom
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. throughout kitchen
- Violation: 37-06-1 Observed wall soiled with accumulated grease. throughout kitchen
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. walk-in cooler fan guard and ceiling
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7/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over vegetables in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. fish over ice cam in freezer chest
- Critical. Observed food stored on floor. vegetable /broccoli, carrots in walk-in cooler
- 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. brown rice container
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. frontline Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed equipment in poor repair. rusted bottom shelfs of prep tables
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. sushi bar ric
- Observed build-up of grease on nonfood-contact surface. several shelfs in kitchen
- Observed build-up of mold-like substance on surface of nonfood-contact surface. wooden walk-in cooler shelfs
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table side by trashcan
- Observed clean utensils/equipment stored in dirty drawers. utensils in dirty drawer next to fryer
- Observed clean utensils/equipment stored in dirty drawers. sushi bar
- Critical. Handwash sink not accessible for employee use at all times. bowl in it
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. mens bathroom
- Critical. Observed rodent activity as evidenced by rodent droppings found. Observed several rodent droppings through clear ceiling tiles in kitchen. Unable to determine if dry or fresh droppings. 24 hour call-back as per Ken Buck. All droppings must be removed and all FCS must be cleaned and sanitized. This violation must be corrected by : 07/14/2010.
- Observed grease accumulated under cooking equipment. throughout kitchen
- Observed wall soiled with accumulated grease. throughout kitchen
- Observed attached equipment soiled with accumulated dust. walk-in cooler fan guard and ceiling
- Observed ceiling in disrepair. several ceiling tiles broken in kitchen
- Observed dusty ceiling tiles. throughout kitchen
- Observed personal care item stored with food. nailclipper on prep table shelf by clean plates
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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen Corrected On Site.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. No freezer records kept for sushi fish.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. white rice sushi line Repeat Violation.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Sushi counter
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. wait station cooler
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Several shelves in kitchen
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris.
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9/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Seafood at sushi counter has not undergone freezing and parasite destruction. Repeat Violation.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). All potentiallly hazardous foods in walk in cooler 53-57 degrees
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. No freezer records kept for sushi fish.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. white rice sushi line Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi fish
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler
- Critical. No conspicuously located thermometer in holding unit. wait station cooler
- Critical. No conspicuously located thermometer in holding unit. Sushi counter
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Several shelves in kitchen
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed ceiling soiled with accumulated food debris.
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9/15/2009 | Routine - Food | Warning Issued |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/21/2009 | Routine - Food | Warning Issued |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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