- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Toilet leaking. ... Men's room urinal out of order.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. ... Breaded cooked chicken on cooler.
- 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.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, rice container. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Food manager certification expired, manager rescheduled to take test on 05/08/14. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler and reach in freezer soiled with accumulation of food residue. **Warning**
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4/10/2014 | Routine - Food | Warning Issued |
- Basic - Floor area(s) covered with standing water. ...in kitchen.
- Basic - Floor tiles cracked, broken or in disrepair. ... In kitchen.
- Intermediate - Accumulation of food debris/grease on food-contact surface. ... Utensils stores in soiled containears.
- Intermediate - Food manager certification expired. ... EXPIRED 09/02/13
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Case/container/bag of food stored on floor in kitchen.....all purpose flour.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw krab above cheese, cooked eel. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled......organize food surface, touching unclean utensils ,with same gloves making sushi .
- Intermediate - Handwash sink used for purposes other than handwashing.....stored sanitize solution bucket, utensils in hand washing sink , front line. **Corrected On-Site** **Repeat Violation**
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times......obstructed by tray, sushi bar. Corrected On Site.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Observed ceiling in disrepair......water marked on ceiling , kitchen .
- Observed hole in ceiling....kitchen .
- Critical - Observed raw animal food stored over ready-to-eat food....raw chicken , raw sea food above tofu, sauce in glass door reach in cooler , kitchen . Corrected On Site.
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2012 | Routine - Food | Call Back - Complied |
- Critical - oberved no date marked any prepared hot food. process on prepared food in reachin cooler. repeat violation.
- Critical - observed a build up soiled and standing water in frigidaire refregator.
- observed ceiling hole. kitchen area. repeat violation.
- Critical - observed cold holding reachin cooler no capable maintain at proper temperature 41 fahrenheit or below.
- Critical - observed cream cheese 45 degrees fahrenheit in reachin cooler. corrected on site
- Critical - observed employee handling soiled test kit for sanitizer than engage in food preparation.
- observed grease buildup in hood filter and grill.
- Critical - observed handwashing sink use other purpose, than wash hand. draining pipe, sushi bar.
- Critical - observed no hand washing sign on handwashing sink at sushi bar.
- Critical - observed raw chcken above ready to eat food noodles. cooked shrimp in reachin cooler. corrected on site. repeat violation. glass door
- Critical - observed raw chicken above raw beef and fish in reachin freezer.
- Critical - observed rice 119 fahrenheit in hot holding. corrected on site
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6/29/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing in kitchen Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.....kitchen handwashing sink obstructed by big container . Corrected On Site.
- Critical - Observed food stored on floor.....sugar , flour in kitchen .
- Critical - Observed handwash sink used for purposes other than handwashing.....rice in front line handwashing sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cheese steak 52 degrees F. in sushi case. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area....cooked chicken , batter etc. true reach in cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.......not date marked any potentially hazardous food prepared or processed food in true reach in cooler .
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing in kitchen by hoodsystem.
- Critical - Chlorine sanitizer not at proper minimum strength in sanitizer buckets. 00ppm. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. frontline sushi station. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knifes next to handwash sink by soap on dirty and unsanitized surface. Corrected On Site.
- Critical - No handwashing signs provided at a handsink used by food employees. kitchen.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelfs throughout. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in/on dirty drawers, containers, shelfs, surfaces.
- Critical - Observed cloth used as a food-contact surface. on sushi station. to store peeled cucumbers on it. Corrected On Site.
- Critical - Observed container of medicine improperly stored. on sushi station food prep area and on shelf with foods in sushi station. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed food debris accumulated on kitchen floor and under equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. handwash sink on frontline sushi station used as food prep sink and to wash utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour container in kitchen.
- Critical - Working containers of food removed from original container not identified by common name. sugar container in kitchen.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- BEVERAGE Tubing, Separation. BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice. This section does not apply to cold plates that are constructed integrally with an ice storage bin.
- Cleaning, Frequency and Restrictions. (A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - FOOD may not contain unAPPROVED FOOD ADDITIVES or ADDITIVES that exceed amounts specified in 21 CFR 170-180 relating to FOOD ADDITIVES, generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR 318.7. Approval of substances for use in the preparation of products, or pesticide residues that exceed provisions specified in 40 CFR 185 Tolerances for Pesticides in Food.
- Critical - Ice shall be held in a way that protects it from contamination until dispensed.
- Critical - Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Stored frozen FOODS shall be maintained frozen. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen.
- Storing Maintenance Tools. Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES; and (B) Stored in an orderly manner that facilitates cleaning the area used for storing maintenance tools.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding units.
- Critical. Observed food stored in undrained ice. --- beverage stored in 'igloo' cooler of undrained water and ice.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. --- bowl of fish cakes set directly on top of raw salmon.
- Critical. Observed uncovered food in holding unit/dry storage area. --- dry storage in kitchen, bag of rice
- Critical. Observed uncovered food in holding unit/dry storage area. ---rice and foods in bowls in reach-in-freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- witnessed bowl being used to scoop from dry food bins in kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in kitchen and sushi bar.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. --- operator washing hands in 2 compartment sink in kitchen.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. --- prep areas in kitchen and sushi bar areas have visible food debris/soil build up on utensils and prep area food contact surfaces. areasand utensils not cleaned at mid afternoon closing nor at dinner hour reopening.
- Critical. Observed soil residue in storage containers. --- in kitchen.
- Critical. Observed interior of reach-in coolers & freezers soiled with accumulation of food residue. --- in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- in kitchen, food debris build-up on exteriors of most equipment, shelving, doors, walls, and flo0rs.
- Observed clean utensils/equipment stored in dirty drawers, racks,containers.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. --- sautee pans not thoroughly cleaned, have food residue & carbon build up on bottoms and are stored stacked/nested.
- Critical. Handwash sink not accessible for employee use at all times. --- in kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. --- at sushi bar.
- Observed personal care item stored with food. --- in kitchen, wireless phone stored on top of prep area with foods. ---in kitchen, laptop computer case stored atop clamshell to-go containers
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. --- tested at 300 ppm ++
- Observed food debris accumulated on kitchen floor. --- in kitchen, especially under equipment.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed fish/molluscan shellfish recreationally caught offered for sale or service. --- flounder not purchased from approvrd source.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- salmon being used for sushi.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- 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 not held at 135 degrees Fahrenheit or above. --- rice in kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed equipment in poor repair. --- RIC immediately behind sushi bar is not in working order. operator informed me that a new cooler was being delivered 'tomorrow' 08/04/2009.
- Observed equipment in poor repair. --- Ice Machine in poor repair. Operating awaiting repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed unlabeled spray bottle.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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