- Basic - Food stored in a location that is exposed to splash..........wasabi , pickle ginger stored next to handwashing
- 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 slicing cooked chicken with bare hands. **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 ?......sushi rice , sushi bar . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.......raw beef and raw pork above ready to eat rice, sauce ,tofu in reach in cooler cross from stove in kitchen . **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing......thawing shrimp in handwashing sink , kitchen . **Corrected On-Site**
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ...drinking ice. **Corrected On-Site**
- Basic - Equipment in poor repair......flip top reach in cooler , kitchen . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature....meat. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. **Corrected On-Site**
- 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. Prepared sushi with bare hands. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Not proof from the vendor ,get proof from the Supplier .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts, cut lettuce 54° in flip top reach in cooler in kitchen. Ice down on food. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 00 ppm.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meats above ready to eat rice, sprouts in reach in cooler kitchen. Raw shell eggs above ready to eat spring mix in reach in cooler in dishwashing area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....stored water container which is use for make a sushi , sushi bar. **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. Soup stock, tofu in reach in cooler.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Escolar from Manny's Enterprise. Operator stated that fish will be fully cooked or return . **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Basic - Sushi case by wall incapable maintaining potentially hazardous food at proper temperature of 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......krab, cheese stick 48° in sushi case . Food moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw meat above tofu, vegetable in reach in cooler , kitchen . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottles.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- outside reach in freezer
- Critical - Observed the accumulation of dead insects or other pests, in control devices. --- rear kitchen ceiling light fixtures.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. --- walk-in-freezer.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. --- JONG MING LEE 04/25/2014 Natl.Reg. of Fd Safety Professionals
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4/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Observed food debris accumulated on kitchen floor. --- walk-in-freezer.
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2/6/2012 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- DISHMACHINE not working. Operator agreed that if not repaired within 4hrs, 3 COMPARTMENT SINK at beverage bar must be set-up an used for manual warewashing
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repear Violation. --- sushi chef preparing negiri with bare hands.
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- in center of dining area above tables.
- Critical - Observed handwash sink used for purposes other than handwashing. --- handsink at beverage bar used for storage.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. --- rear door blocked by table. Repeat Violation.
- Observed utensils stored in crevices between equipment. --- at beverage bar, knives stored between backsplash and wall
- Critical - Sprinkler head spray pattern obstructed. For reporting purposes only. --- in rear kitchen.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled. Back room
- Critical - Observed uncovered food. Nest stacking bowls with food in them and no protective barrier between the bowls
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. fish in walkin freezer Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 82f in cooler at cookline Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. bags of flour, sugar and rice Repeat Violation.
- Critical. Observed food stored on floor. boxes of bluefin tuna and calamari in walkin freezer
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. warmed up soybeans
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed nonfood-grade containers used for food storage. white grocery plastc bags used to store food in walkin freezer
- Critical. No cleaning agent provided in first compartment of sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. dish washed and rinsed imprperly without use of sanitizer
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi area Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. kitchen handwash sink blocked by container Corrected On Site.
- Critical. Observed toxic item stored by food. raid on shelf with food
- Critical. Insecticide/rodenticide use not in compliance with regulations. Raid on shelf in rear storage
- Critical. Observed obstructed exits. For reporting purposes only. rear door blocked by table
- Critical. Hotel and Restaurant license not properly displayed.
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9/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food not properly labeled. seafood in walkin freezer removed from original container and lacking label
- Critical. Observed potentially hazardous food thawed at room temperature. fish at sushi counter Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. put on gloves after handling wet wiping cloth without washing hands
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handling wet cloth out of wiping cloth bucket with gloved hands and then handling food Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. dishmachine area handwash sink blocked by bowls
- Critical. Handwash sink not accessible for employee use at all times. front bar handwash sink blocked by coffee pot
- Critical. Observed obstructed exits. for reporting purposes only. rear door
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food container not properly labeled. fish in walkin freezer
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 80f in cooler Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sushi rice
- Critical. Observed torn packages/bags of food exposing the contents to contamination. tempura flakes
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl to scoop in sauce
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. prep area
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. toaster oven
- 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. This violation must be corrected by : 2/10/2010.
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12/9/2009 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Observed food container not properly labeled. fish in walkin freezer repackaged and not labeled
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. salmon
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice at 89f in cooler at cookline Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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