- Basic - Bowl or other container with no handle used to dispense food. Handle broken inside the flour bucket in dry storage area, manager discarded **Corrected On-Site**
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler across the deep fryer
- Basic - Cloth used as a food-contact surface. Paper towel used to wrap the fish and stored in the Reach in cooler in sushi bar **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. Employee cup of coffee with straw no lid on the prep table by cookline, employee discarded **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid and straw on the shelf with clean glasses, service room **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers stack up wet on the shelf above the Three Compartment sink
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife kept between the Reach in cooler and prep table by cookline, manager moved **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler Across the deep fryer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the counter by sushi bar, employee moved **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, please add the vacuum breaker at the non chemical hose side.
- High Priority - Raw animal food stored over cooked food. Container of raw beef on the shelf above the container of soup, upright Reach in cooler by cookline, manager moved **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal bowl stored inside the hand wash sink by cookline, employee moved **Corrected On-Site** **Repeat Violation**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Paper towel wrap with beef, fish, and lining in cut lemon container, sushi bar, and throughout **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. All employee drink with lid and straw, but stored next to clean dish or above the food service area
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife keep between prep table and Reach in cooler by cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler by cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk no date, upright glass door Reach in cooler by vegetable cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Case of Bottle beer and drink stored in front of Hand Wash Sink by service room
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of cut lettuce and empty container stored inside the Hand Wash Sink in sushi bar and by cookline **Corrected On-Site** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 6 employee working at the time of Inspection, manager came back **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service room
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used in the rice warmer by cookline
- 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. Employee drink from bottle, throughout the store **Corrected On-Site** **Repeat Violation**
- Basic - Hood soiled with accumulated grease. Cookline
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table by cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Throughout
- Basic - Paper towel used as liner for food container. Used for beef and fish, throughout
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tray of chicken thawed in the prep table by slicer. Correctives action taken, move to Reach in cooler
- Basic - Soiled reach-in cooler gaskets. Cookline, and sushi Reach in cooler, also all the door handles on Reach in cooler by cookline **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- 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. Employee cutting cucumber for sushi, not ware glove. Sushi bar **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All fish in display cooler 44°-45°F, correctives action taken ice bath.
- 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. All food used for time no time mark, sushi rice, corn starch, shell eggs, batter, corn starch.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw beef over bottle of sauce, upright double glass doors Reach in cooler by cookline.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open carton of Half/half, on top shelf in upright glass door Reach in cooler in service station room
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pots stored in the Hand Wash Sink by cookline **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. Written plan not complete. **Corrected On-Site** **Repeat Violation**
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Deep fryer cabinets.
- Basic - Employee personal items stored in or above a food preparation area. Phone keys cookline.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Handle broken off cleaver.
- Basic - Food stored in a location that is exposed to splash/dust. Cooler floor flooded with standing water, foods stored in cooler. **Repeat Violation**
- Basic - In-use knife/knives stored in crack between equipment and wall. Prep area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Soiled reach-in cooler gaskets. Cookline **Repeat Violation**
- 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.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee reached into trash can, then handled food, did not wash hands.
- 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. Handling sushi.
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar labeled on customer side of sushi cooler. Menu must be properly state escolar by next unannounced inspection. No AC per Brenden.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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8/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food contact surface. Net used for sushi rice. Priority: Critical
- Critical - Observed employee improperly washing hands while still wearing gloves. Priority: Critical
- Critical - Observed encrusted, soiled material on slicer. Priority: Critical
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than approved hand wash sink. Used dump sink. Priority: Critical
- Critical - Observed food not stored in clean/dru location that is not exposed to splash/dust. Mushrooms and scallions exposed to splash from hand wash sink. Reach in cooler is pooling water in bottom. Priority: Critical
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Priority: Non-Critical
- Critical - Observed insecticide/rodenticide used not in compliance with regulations. Raid for home use. Priority: Critical
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door unit. Priority: Critical
- Observed leaking pipe at plumbing fixture, hand wash sink across from dish machine. Priority: Non-Critical
- Critical - Observed no conspicuously located thermometer in holding unit. Sushi case. Priority: Critical
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 54 degrees and garlic cut in oil 52 degrees. Discarded by operator. Suggested adding to time in lieu of temperature form. Priority: Critical
- Critical - Observed potentially hazardous food held under time as a public health control without time marking indiciating 4-hour limit. Sushi rice. Priority: Critical
- Critical - Observed raww animal food stored over ready-to-eat food, raw shrimp over washed vegtables. Raw chicken stored over noodles in reach in. Shell eggs stored over scallions. Priority: Critical
- Critical - Observed shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient air 66 degrees, shell eggs out. Placed back into cooler, corrective action. Priority: Critical
- Critical - Observed single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed gloves on hands. Priority: Critical
- Critical - Observed small flying insects in kitchen area. Priority: Critical
- Critical - Observed soiled reach-in cooler gaskets. Priority: Critical
- Critical - Observed toxic item improperly stored. Oven clean on hand wash sink. Priority: Critical
- Observed utensils stored in crevices between equipment. Knives between reach in cooler and dump sink. Corrected On-Site Priority: Non-Critical
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from last night was 73 degrees in reach in cooler.
- Food-contact surface not smooth and easily cleanable. Towel under cutting board.
- Critical - No conspicuously located thermometer in holding unit. Sushi case.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands,,sushi preparing.
- Observed employees with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Hot rice wrapped in plastic wrap and put into reach in cooler.
- Critical - Observed food stored on floor. Jug of oil.
- Observed gaskets with slimy/mold-like build-up. Throughout.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over peas and carrots in 2 door reach in. Shell eggs over green onions in glass door reach in. Repeat Violation.
- Observed utensils stored in crevices between equipment. Knives, cleavers. Repeat Violation.
- Critical - Pesticide use not in accordance with manufacturer's directions. Home use bug sprays on premises.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks, changing tasks.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Rice.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember big 5 foodborne illnesses, gave chart
- Critical - Equipment food-contact surfaces and utensils not sanitized. laddle and pan only washed and rinsed, no sanitizer set up at 3 comp sink
- Critical - Hand wash sink lacking proper hand drying provisions. by cook line Corrected On Site.
- No copy of latest inspection report. at home
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed detergent and sanitizer mixed together and used for wiping cloths. Corrected On Site.
- Observed nonfood-grade containers used for food storage. salt and starch bulk container
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over veggies in reach in cooler by cook line ; raw shelled eggs over sauces Corrected On Site. raw seafood over avocados in sushi reach in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw pork and raw beef in same container, reach in cooler Corrected On Site.
- Critical - Observed toxic item improperly stored. chemicals by soup bowls Corrected On Site. moved chemicals to another shelf
- Observed utensils stored in crevices between equipment. knife, between prep cooler and prep sink Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 75F tempura shrimp at cook line, cooked at 11am, explained time as public health control, wrote time
- Critical - Thermometers not calibrated according to manufacturer's specifications.reading 10F in ice water Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. at mop sink splitter, both sides
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 100ppm
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. Manager on site must also have proof of Training
- 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. Licensing Inspection
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on large bulk container
- Critical - Required consumer advisory for raw/undercooked animal food not provided. General statement on menus present, however each menu item that contains raw food product must be asterisks
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7/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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