- Basic - Duct tape used to repair nonfood-contact surface. Handle on reach in cooler by drink station.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in sushi bar.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water by sushi station. Water was 66°F. Removed by manager. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit under microwave.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sanitizer bottle in dining room.
- Basic - High Priority - Dead roaches on premises. 3 near hallway to exit, 1 by sushi station. 2 by dish pit. Cleaned up by manager. **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. Copped lettuce in walk in cooler.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Inside freezers
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden salad bowls used to portion cooler items
- Basic - Food stored on floor. Tub of shrimp **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef on dry storage rack
- Basic - Reuse of single-use articles. Roe container reused to hold rice
- Basic - High Priority - Dead roaches on premises. 5 in hand wash sink drain near beverage dispenser **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roe, on sushi counter, 67'F, added to time as a public health control with sushi rice
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Not inverted in dispensing containers behind reach in cooler by sushi bar.
- Critical - Covered waste receptacle not provided in women's bathroom. Employee restroom in back.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken behind plant food in reach in cooler on cook line. Switched by manager. **Corrected On-Site**
- Critical - Observed toxic item improperly stored. Sanitizer bucket on table over ice bin and prep table. Moved to floor by manager. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Multiple spray bottles throughout establishment.
- Wet wiping cloth not stored in sanitizing solution between uses. Front counter on spray bottle.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven handle.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Rinsing towel at sushi bar sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used with rice on cook line to make fried rice.
- Observed nonfood-grade containers used for food storage. Paper towels used to drain moisture in reach in cooler cook line, brown paper bag used to store herbs reach in cooler cook line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on cook line used for fried rice 117F, rice noodles on cook line 58F. Corrected On Site.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2012 | Routine - Food | Admin. Complaint Callback Complied |
- 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. Soft shell crab, cooked noodles, tofu. Repeat Violation. 12-02-11 cooked chicken, tofu, sushi salmon.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi bar eel 45F, krab 46F, tuna 44F. Corrected On Site. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice 79F, batter 70F, rice on cook line 93F, rice noodles on cook line 61F, tofu in soup bowls on counter 75F. Corrected On Site. Repeat Violation. 12-02-11 Wontons in soup bowls on counter 68F, chicken 44F, tofu 47F, shrimp 47F-reach in cooler top cokk line, scallops 45F, tempura batter 58F-reach in cooler cook line.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over seafood-reach in cooler cook line. 12-02-11 chicken over beef -reach in cooler cook line.
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food. Beef, seafood over spring rolls, soft shell crab-reach in cooler cook line. 12-02-11 Seafood over cooked chicken-reach in cooler cook line.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk on cook line. Corrected On Site.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
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12/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Homemade chicken stock prepared yesterday 09-27-11. Temperatures taken during inspection at approximately 12:30 pm were 46-47F. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At sushi bar.
- Critical - Identity of food or food product misrepresented. Escolar served and labeled on menu as "white tuna" or "tuna".
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. No documentation available. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed employee food stored with restaurant food. Walk in cooler.
- Critical - Observed food being cooled by nonapproved method. Chicken stock covered in deep container.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Touching hair with gloves on, not changing gloves or handwashing.
- Critical - Observed food stored on floor. Walk in cooler bucket of sauce, dry storage area bucket of ginger. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk on cook line. Corrected On Site.
- Critical - Observed paper towels used as a food-contact surface. Walk in cooler with basil.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi bar eel 45F, krab 46F, tuna 44F. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice 79F, batter 70F, rice on cook line 93F, rice noodles on cook line 61F, tofu in soup bowls on counter 75F. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. Beef, seafood over spring rolls, soft shell crab-reach in cooler cook line.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over seafood-reach in cooler cook line.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Opened and re-packaged raw animal products in reach in freezer-chicken over seafood, beef over seafood, chicken and beef over pork.
- Observed single-service items stored on floor. Cups, chopsticks in storage room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soft shell crab, cooked noodles, tofu. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Between glove changes. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/28/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. EGG IN WALK IN COOLER
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NO DOCUMENTATION AVAILABLE.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PANANG IN WALK IN COOLER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FOODS IN MAKE TABLE ON COOKLINE BETWEEN 46-47. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BATTER ON COOKLINE AT 62 Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MAKE TABLE HOLDING FOODS BETWEEN 46-47. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. SHRIMP Corrected On Site.
- Critical. Observed food stored in water. MUSSELS ON MAKE TABLE
- Critical. Observed food stored on floor. ONIONS AND CARROTS IN WALK IN COOLER
- Critical. Observed uncovered food in holding unit/dry storage area. BAGS OF RICE AND FLOUR IN BACK STORAGE AREA
- Critical. Observed cloth used as a food-contact surface. CLOTH UNDER EGGS IN LK IN COOLER
- Critical. Gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SALAD GREENS Corrected On Site.
- 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. NO HANDLE ON SCOOP FOR UNCOOKED RICE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. MANY THROUGHOUT ESTABLISHMENT
- Wet wiping cloth not stored in sanitizing solution between uses. ON COOKLINE
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination. TO GO CONTAINERS NOT INVERTED
- Critical. Observed handwash sink used for purposes other than handwashing. STORING DISHES Corrected On Site.
- Light not functioning. IN HOOD
- Critical. Observed toxic item stored by food. CLEANER STORED OVER BATTER MIX IN BACK STORAGE AREA
- Critical. Observed toxic item stored by utensils. CLEANER STORED OVER DISHES/GLASSES IN DISHWASHING AREA
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12/1/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. DOOR TO WALK IN COOLER NOT SHUTTING ALK THE WAY, LETTING OUT COLD AIR FROM UNIT
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. WOMENS BATHROOM
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed toxic item stored by utensils. CLEANER STORED NEXT TO ICE SCOOP Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. HAVE EMPLOYEES TRAINED BY 60TH DAY
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11/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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