- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in bulk rice container **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cups stored above single service and on top shelf above make table **Corrected On-Site** **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Exterior door self closure not attached
- Basic - Paper towel used as liner for food container. Paper towel used to,line plates that have raw fish on them in cooler **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. On small cooler on cooks line
- Basic - Single-service articles not stored inverted or protected from contamination. Black styrofoam containers at sushi bar not inverted **Corrected On-Site** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Gaskets on small cooler on cooks line have some black build up on them **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on cooks line and make table on kitchen **Corrected On-Site** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 49°-56°, beef 50°, tofu 50°, teriyaki chicken 49°, noodles 56°, soft shell crabs 57° all in small cooler on cooks line. Corrective aciton-operator placed ice bags on all products
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm. Ran several times and primed sanitizer, retested still at 0 ppm
- 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. No time marking for tempura batter, flour and water. Product discarded at 3:30 pm **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. In house packaged raw chicken stored over in house packaged raw scallops in reach in freezer **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs 50° in small reach in cooler on cooks line. Corrective action-moved product to walk in cooler
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked eggs stored with whole shell eggs in same crate. Corrective action-discarded product
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment had written plan but discarded it not knowing she was supposed to keep it. Emailed new form to her
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small cooler on cooks line ambient temperature at 50° at time of inspection
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in several bulk containers
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach in cooler in kitchen have some old food build up on them
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Several buckets of food on floor in walk in cooler **Repeat Violation**
- 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. Gold employee cup with out lid and/or straw sitting on shelf above make table
- Basic - Employee personal items stored in or above a food preparation area. Employee lottery tickets and phone on top of make table
- Basic - Hood filter missing from automatic fire suppression/exhaust system. All filters missing from unit **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle laying in bulk flour container
- Basic - Paper towel used as liner for food container. Paper towels used to wrap seafood in containers behind sushi bar **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Black styrofoam containers not inverted at font counter **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor **Corrected On-Site** **Repeat Violation**
- 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. No time marking on TCS items held under Time as a Public Health Control. Items placed in service at 11:00am
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp stored over cut broccoli in walk in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chi ken stored over raw steak in walk in cooler **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hand in triple sink in kitchen
- Intermediate - Handwash sink not accessible for employee use at all times. Sink in back kitchen area blacked with metal pan in it **Corrected On-Site** **Repeat Violation**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice chute in unit in front counter area has some black build up in it **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in back of kitchen missing paper towels Sink in back kitchen area missing soap **Corrected On-Site**
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets on floor in cooler **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Used to cover noodles
- Basic - Paper towel used as liner for food container. On sushi bar
- Basic - Soiled reach-in cooler gaskets all reach in coolers have some black build up n them
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Crab meat 49°, lobster salad 48°, spicy salmon 47°, spicy tuna 48° all in unit behind sushi bar. Corrective action-moved all items to other unit
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 47°, scallops 48°, whole shell eggs 55° all in cooler on cooks line Corrective action -placed ice bags on product and put eggs in walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw steak in came pan as smoked salmon **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment in kitchen **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. On unit in dining room
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Multiple items in freezer not labeled
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup,used as scoop in bucket of sauce **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. One under counter in front area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets on floor in walk in cooler
- Basic - Drain cover(s) missing. Throughout kitchen
- 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. Cup without lid on counter top in kitchen
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separated or designated in several containers
- Basic - Hood filter missing from automatic fire suppression/exhaust system. All filters missing from system
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Multiple in bulk containers in kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit behind sushi bar
- Basic - Soiled reach-in cooler gaskets. Unit on cooks line and at sushi bar
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Missing on both side of splitter **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored above raw beef and fish in unit **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Sink in kitchen used as dump sink
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee cutting raw chicken in kitchen without gloves **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hand in triple sink **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink in back of kitchen had plastic container in it
- Intermediate - Handwash sink used for purposes other than handwashing. Sink behind sushi bar had towels in it **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. At unit in service area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in back of kitchen
- Intermediate - No soap provided at handwash sink. Missing at sink in back kitchen **Corrected On-Site** **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. Noodles not date marked **Corrected On-Site** **Repeat Violation**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment not maintaining salmon invoice for 90 days. Missing September **Repeat Violation**
- Critical - Handwashing cleanser lacking at handwashing lavatory. By cook line **Repeat Violation**
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. By cook line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handles in prep reach in cooler, hood filters
- Observed clean equipment stored on floor. Big pan **Corrected On-Site**
- Critical - Observed employee wash hands with no soap. **Corrected On-Site**
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. At 3 comp sink **Corrected On-Site**
- Observed nonfood-grade containers used for food storage. Bulk containers
- Critical - Observed uncovered food in holding unit/dry storage area. Bulk bags **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Noodles made on Sunday
- Critical - Stem type thermometer not within the intended measuring range of use. Has 50-550?
- Critical - Vacuum breaker mising at hose bibb. Mop sink splitter **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name. Small container **Corrected On-Site** **Repeat Violation**
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment not maintaining seafood tags for 90 days. salmon, invoces from November and December at home.
- Critical - Food not properly protected from contamination. bottom of tray touching salad
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. at home
- Mop/service sink installed/available at establishment. in disrepair
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. on noddles Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. quail shelled egss over imitation crab, sushi cooler; raw meats over soy sauce in walk in cooler
- 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 - Vacuum breaker mising at hose bibb. faucet by cook line
- Critical - Working containers of food removed from original container not identified by common name. sushi bar
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. *Manually sanitize dishes until machine is fixed.
- Critical - Handwash sink not accessible for employee use at all times. dishes in sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Critical - Observed food being cooled by nonapproved method. covered 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. Corrected On Site. grabbed noodles
- Critical - Observed food stored on floor. rice Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in on cookline
- Critical - Observed handwash sink used for purposes other than handwashing. draining hose
- 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. rice Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed soda dispenser with accumulated slime/debris. underside
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. plastic wrap on sushi mats
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. sushi display cooler
- Observed employee with no hair restraint. cook
- Critical - Observed food not labeled as specified by law. on sushi cooler
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw salmon on same container with cooked shrimp in reach-in cooler Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. green container for rice and sugar Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. krab and scallops, placed in walk-in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw salmon over krab in reach-in cooler Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Corrected On Site.
- Observed single-service articles improperly stored. forks and spoons every other way Corrected On Site.
- Critical - Observed unlabeled spray bottle. under 3 comp sink, green solution Repeat Violation.
- 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 - Vacuum breaker mising at hose bibb. on wrong side of mop sink splitter Repeat Violation.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw salmon in same tray with cooked shrimp in reachin Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw salmon over cucumber in reachin Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. on cucumber Corrected On Site. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. grabbed cucumber, got gloves Corrected On Site.
- Observed nonfood-grade containers used for food storage. for rice and katsu Repeat Violation.
- Nonfood-contact equipment not designed and constructed. using cloth towel as liner for knives and under cutting board
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. knives, forks, spoons by soda dispenser
- Critical. Vacuum breaker mising at hose bibb. faucet by 3 comp sink and mop sink splitter Repeat Violation.
- Observed hole in ceiling. missing ceiling tiles above walk-in cooler
- Observed personal care item stored with food. jacket by soy sauce Corrected On Site.
- Critical. Observed unlabeled spray bottle. sushi bar
- Critical. Manager lacking proof of Food Manager Certification. left at home
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't remember big 4 foodborne illnesses, gave chart
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sushi cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon, added ice Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice, explained time as public health control; wrote time Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. inside walk-in
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shrimp in box freezer
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over cucumber in reachin ; raw salmon over cooked eggroll in upright freezer ; raw chicken over ice cream in box freezer
- Critical. Observed cloth used as a food-contact surface. sushi rice Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reachin at sushi bar
- Observed nonfood-grade containers used for food storage. rice and powder containers
- Critical. Equipment food-contact surfaces and utensils not sanitized. washing and rinsing knife, must sanitize all dishes
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical. Vacuum breaker mising at hose bibb. faucet by 3 comp sink and mop sink where hanging hose is
- Critical. Handwash sink not accessible for employee use at all times. big soap container in it Corrected On Site.
- Ceiling not smooth and easily cleanable. ceiling tiles
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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