- Basic - Cardboard used to line nonfood-contact shelves. Below grill.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Wire sponge used on wok at cookline.
- Basic - Reach-in cooler gasket torn/in disrepair. Flip too cooler gasket torn.
- Basic - Reuse of single-use articles. Plastic vinegar jug cut to serve as scoop. Discarded by staff. Metal nori container reused at sushi bar.
- Basic - Utensils in poor condition. Cleaver chipped on knife magnet.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar and prep area. Corrected by manager. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items served raw are identified on menu with an asterisk, the meaning of the asterisk is not indicated on the menu.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar.
- Basic - Working containers of food removed from original container not identified by common name. Container of Panko labeled as Flour. **Corrected On-Site**
- 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. Rice at sushi bar made 2 hours ago, no time mark.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw fish over frozen vegetables in Walk in freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of beef on container of chicken in Walk in cooler. **Corrected On-Site**
- Intermediate - Container of toxic substance not labeled. Sanitizer bucket behind sushi bar. **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Metal can in rice. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Soy sauce.
- Basic - Current Hotel and Restaurant license not displayed. Filed with paperwork under register.
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
- Basic - Ice scoop cracked or broken. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in product. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at sushi bar. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar.
- High Priority - Dented/rusted cans present. See stop sale. One can of pineapple.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Items in sushi cooler 45°-47°. Sushi cooler at 50° and dropping. Items moved to walk in freezer to rapidly drop temperature until sushi unit is maintaining 41°.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as prep sink, sliced ginger in drain at sushi bar.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form via email.
- 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 watermelon in walk in cooler.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Sanitizer container empty.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink on cookline not dispensing. Employee changed batteries. And handsink in server station area
- Critical - Handwash sink not accessible for employee use at all times. Handsink in server area blocked by 3 pitchers sitting in front
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee bar handed chopped lettuce to make up a salad bowl. Employee put on gloves
- Observed build-up of grease on nonfood-contact surface. Hood liters
- Observed cooler gasket torn/in disrepair. Starting to tear on cooler under front counter
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden spatula used **Repeat Violation**
- Critical - Observed food not labeled. Fish in display cooler at sushi bar
- Critical - Observed food stored in ice used for drinks. Bowl of lemon wedges in ice bin in server station
- Critical - Observed food stored on floor. Containers of food sitting directly on walkin freezer floor, under shelves **Repeat Violation**
- Critical - Observed old egg carton re-used in a way that could cause cross contamination. Used to sit strainer of noodles on, in walkin cooler
- Observed residue build-up on nonfood-contact surface. Underside of door handle on walkin cooler
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Plastic container with no handle used as a scoop in sauce containers Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Interior top at front.
- Critical - Observed employee improperly washing hands. Rinsed hands in preperation sink, thn handled raw meat.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Largevwooden spoon and paddle used for sushi rice
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washed hands in preperation sink
- Critical - Observed food not labeled. Fish in sushi display cooler
- Critical - Observed food stored on floor. Bags of carrots and onions, and container of chicken on walkin cooler floor. And numerous boxes of food in walkin freezer
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Containers of raw chicken and raw beef stored over containers of ready to eat foods, in walkin cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in container of water at 87F Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, not stored properly. Pre made salads stacked on top of each other, with the bottom of bowl sitting directly on top of the salad below
- Critical - Working containers of food removed from original container not identified by common name. Vinegar in soy sauce bucket
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. AUTO-DISPENSER NEAR COOKLINE NOT FUNCTIONING
- Critical - Observed cloth used as a food-contact surface. COVERING VEGETABLES Corrected On Site. REMOVED
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed food stored on floor. NUMEROUS CONTAINERS OF FOOD IN WALK-IN FREEZER
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CUP USED AS SCOOP IN BULK SUGAR, FLOUR Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN AND RAW BEEF STORED IN SAME CONTAINER IN WALK-IN COOLER Corrected On Site.
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-28-1 Observed food stored on floor. JUG OF OIL Repeat Violation.
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9/8/2011 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. ESTABLISHMENT LICENSED FOR 18 SEATS. 58 SEATS PRESENT. Repeat Violation.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. CUTTING BOARD AT SUSHI BAR
- Critical - Hand wash sink lacking proper hand drying provisions. NEAR ICE MACHINE Corrected On Site. Repeat Violation.
- Critical - Identity of food or food product misrepresented. "WHITE TUNA" ON MENU. OBSERVED ESCOLAR USED.
- Critical - Incomplete 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. Most employees lacking proof of training.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.EMPLOYEE HANDLED RAW MEAT WITH BARE HANDS AND THEN PROCEEDED TO HANDLE CLEAN EQUIPMENT/UTENSILS WITHOUT EVER WASHING HANDS. Corrected On Site. ADDRESSED WITH MANAGER
- Critical - Observed employee food not labeled or segregated. IN WALK-IN COOLER
- Critical - Observed food stored on floor. JUG OF OIL, BAG OF CARROTS Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CUP USED IN MSG Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SPOON Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. SHRIMP THAWING IN STANDING WATER Corrected On Site. TURNED ON COLD WATER
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF AND CHICKEN IN WALK-IN COOLER STORED IN CONTACT WITH ONE ANOTHER
- 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 - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE 110'F AND TIME NOT MARKED AS REQUIRED FOR TIME AS A PUBLIC HEALTH CONTROL Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. WRONG ADVISORY POSTED (OYSTER CONSUMER ADVISORY POSTED) Corrected On Site. GAVE OPERATOR CORRECT SIGN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site. Repeat Violation.
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7/7/2011 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site. Repeat Violation.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. ESTABLISHMENT LICENSED FOR 18 SEATS. 56 SEATS PRESENT AT TIME OF INSPECTION.
- Food-contact surface not smooth and easily cleanable. CLOTH NET USED TO STRAIN COOKED RICE
- Critical - Hand wash sink lacking proper hand drying provisions. DISPENSER NOT OPERATING, NEAR COOKLINE Corrected On Site.
- Critical - Identity of food or food product misrepresented. "WHITE TUNA" LISTED ON MENU. ESCOLAR USED.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN BULK SOY SAUCE Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee foods not properly labeled/segregated. Corrected On Site.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. AT SUSHI BAR BEHIND HANDSINK
- Critical - Observed food stored on floor. IN WALK-IN COOLER Corrected On Site.
- Critical - Observed food/ice received from unapproved source. GREEN SPECKLED EGGS/UNKNOWN MEAT LOCATED IN WALK-IN COOLER. EMPLOYEES CLAIM IT IS FOR PERSONAL CONSUMPTION, NOT FOR CUSTOMERS
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN BULK VINEGAR Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SPOON Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SCALLOPS ABOVE TEMPURA SAUCE IN REACH-IN COOLER Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIFE BETWEEN TABLE/COOLER Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED NOODLES IN WALK-IN COOLER Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. IN WIPING CLOTH BUCKET AT SUSHI BAR
- Critical - Working containers of food removed from original container not identified by common name. FLOUR, TEMPURA BATTER Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. SUSHI SEAFOOD IN DISPLAY CASE NOT LABELED
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Other conditions sanitary and safe operation
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7/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No handwashing sign provided at a handsink used by food employees. FRONTLINE HANDSINK
- No Heimlich maneuver sign posted. Corrected On Site.
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3/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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