- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in Freezer
- Basic - Cloth used as a food-contact surface. Cut green onion in the sushi bat display cooler, also the glass door upright Reach in cooler by service area, cut carrot, and washed mushroom in the make table cooler in cookline have paper towel as liner. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. 2 employee working with food no hair restraint
- 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. Handle touched sugar, under the prep table in cookline, ice scoop touched the ice machine, employee moved **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken bones direct contact with to go bag, in Walk in Freezer **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Blue container of sugar under the prep table by cookline, employee put on the label **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Bottle of mouthwash on the top of microwave, sushi bat, employee moved **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade container touch flour, under the prep table by rice cooker in kitchen **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on the panel, also the build up on the back of ice bin, under soda machine , employee clean up **Corrected On-Site**
- 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. Seafood salad open yesterday, sushi bar, Reach in cooler. Also the rice made yesterday , Walk in cooler per employee **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Cup stored inside the hand wash sink by Walk in Freezer, also the container stored on the top of hand wash sink by service area, employee moved **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Both hand wash sink in the kitchen 77°F, manager fixed, hand wash sink by Walk in Freezer 100°F, hand wash sink by dish area 87°F, spoke with Robet, no AC request. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Dining room by bathroom
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employee expired May 2014, one employee forget to bring his certificates **Repeat Violation**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Paper towel under the cut green onion and fry fish, sushi bar
- 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 cup on the prep table by office
- Basic - Food not stored at least 6 inches off of the floor. Jug of oil on the shelf less than 6 inch, dry storage room
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag direct contact with chicken bone, Walk in Freezer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Case of raw chicken 53°F, under the Hand Wash Sink by Walk in Freezer
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour container and sugar container are for stored files not food. ( per label on the container)
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw scallop and lobster above the container of ginger sauce, Walk in Cooler **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray can of stainless Stella cleaner next to clean dishes on the shelf by service station **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight pink stuff build up on the front penal of the ice machine **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. Half / half open yesterday, bar area, also in the upright glass door Reach in cooler in service station
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand Wash Sink 96°F by Walk in Freezer, do not used this Hand Wash Sink unit hot water can reach at less 100 °F
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employee expired May 2014
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid, spray bottle hang on the chemical shelf in service station
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Back splash of soda machine, waiter station.
- Basic - Build-up of soil/debris on the floor under shelving. Dry storage area.
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Mushrooms wrapped in cloth in reach in cooler, waiter station.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins over three compartment sink.
- Basic - Equipment in poor repair. Two door reach in cooler, waiter station condensation drip pan full on top shelf.
- Basic - Food stored on floor. Buckets of soy sauce in dry storage area.
- 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. Cut vegetables in walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler, bar area. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Two door reach in cooler, waiter station.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris. Dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table cook line.
- Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. Damp clothes over flour bags in Dry storage area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half in reach in cooler48°, bar area. Manager discarded **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over fish and margarine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Also ice bin, waiter station.
- 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. Reach in cooler, bar area ambient air temperature of 46°.
- Intermediate - Soda gun soiled. Bar area.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in spray bottle, by Dishwashing machine.
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1/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of bottled water on the floor, Walk in Cooler **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Several cutting board have black cut mark can not be washed away, under prep table 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. Throughout **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Strainer broken, Dish machine area
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop Handle in rice by ice machine, also cup in the ginger sauce, Walk in Cooler **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler holding dairy product (half and half) with no thermometer, bar area **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. By the Walk in Freezer
- Basic - Nonfood-grade bags used in direct contact with food. White plastic bag used for raw chicken, Walk in Freezer
- Basic - Paper towel used as liner for food container. Container of cut onion, glass door Reach in cooler by service station also, towel used on sushi rice
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. One Orange in the Walk in Cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half 50° bar area, corrective action taken, moved to Walk in Cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over container of ginger sauce, Walk in Cooler
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs left on the chef cart in the kitchen, corrective action taken, moved to Walk in Cooler and take it out when needed.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket chlorine Bar area 200 **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager didn't know how to check sanitizer level for Dish machine **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can, bar area
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2013 | Complaint Partial | Call Back - Complied |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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8/7/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Intermediate - Food manager certification expired. Thea Loeung has expired certification on 7/7/2013.
- Intermediate - No certified food manager for establishment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint**
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8/7/2013 | Complaint Partial | Administrative complaint recommended |
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar used . **Admin Complaint** NOTE: At call back person in charge stated they had to use up old sushi menus first and the hostess would white out the white tuna daily at 430 pm when she comes in. None observed corrected at call back.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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5/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. NOT CONSPICUOUS in glass door cooler in wait area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter on cook line 74? .
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Left out on cook line at 75? ambient air. Corrective action:, Replaced in cooler, does not want to use time.
- 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. Half and half not dated.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar used . **Admin Complaint**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. New time form was provided. Sushi rice held under time. Made twice a night.
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2/25/2013 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured, bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory, dining room. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, bar.
- Critical - Observed employees food (rice) not seperated and marked, in reach in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, rear top panel, ice bin at soda machine.
- Observed ice scoop with handle in contact with ice, bar.
- Critical - Observed interior of microwave soiled.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. employee rinsing small bowls in hand wash sink
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. weights stored with corn starch on dry storage shelves
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/30/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. back near door at prep Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. scoop in sesame seeds
- Observed employee with no hair restraint.
- Critical - Observed food stored in a prohibited area. *employee food stored in walk in cooler - both raw and ready to eat types
- Critical - Observed food stored on floor. rice bin Repeat Violation. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. *raw shell eggs over sushi at cookline reach in coolers *raw salmon over rice in walk in cooler * raw beef to be used for employee meals over cut broccoli Repeat Violation.
- Observed nonfood-grade containers used for food storage. *bamboo bowls used for steaming/service of edemame *can liners used to store beef/pork in freezer * plastic container with tabs/projections used tp store ready to eat foods
- Observed utensils in poor condition. bamboo bowls cracked/splitting/damaged
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, and krab salad
- Critical - Working containers of food removed from original container not identified by common name. flour?, corn starch? - manager was not clear
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9/12/2011 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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9/12/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-28-1 Observed food stored on floor. Box of chicken, box of grouper in walk in freezer. Bin of flour in kitchen. Corrected On Site. Repeat Violation. 6-13-11: Observed bag of onions on floor of kitchen.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on make table. Repeat Violation. 6-13-11: Observed wet wiping cloths stored on make table.
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6/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Corrected On Site. Manager reviewed AOP with sushi chef.
- Carbon dioxide/helium tanks not adequately secured. In back storage room.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Sushi chef wiping hands on wet cloth. Corrected On Site. Discussed proper procedure with employee and manager. Now washing and sanitizing properly.
- Equipment or utensils not designed or constructed in a durable manner. Bamboo bowl for cooling sushi rice.
- Critical - Food not properly protected from contamination. Cooked rice stacked on raw veggies on cart with no proper protection in between. Repeat Violation.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Dipped quickly into 100 ppm quat sanitizer.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In soy sauce in walk in cooler.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat and chlorine test strips all wet and unusable.
- Critical - No conspicuously located thermometer in holding unit. Sushi display cooler. Repeat Violation.
- 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. Two employees with expired training certificates. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen and in sushi bar. Corrected On Site. Discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Touching cut and washed veggies in kitchen. Corrected On Site. Discussed proper procedure with employee and manager. Added to AOP.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. In server area.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. In bins soiled with old food debris in dish washing area.
- Critical - Observed cloth used as a food-contact surface. Cloth on cut cucumbers in reach in cooler in sushi bar.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple in kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher touched dirty dishes and proceeded to touch clean dishes, multiple times. Corrected On Site. Discussed proper procedure with employee and manager.
- Critical - Observed employees using same utensil to handle raw and cooked product. Hibachi chefs using spatula to handle raw food, wiping on dry cloth, then handling cooked food. Sushi chef wiping knife on wet wiping cloth between cutting raw sushi and cooked sushi, using same knife.
- Critical - Observed empolyee wash hands with no hot water. In back kitchen area. Corrected On Site. Discussed proper procedure with employee and manager.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Sushi chef washed hands in prep sink. Corrected On Site. Discussed proper procedure with employee and manager.
- Critical - Observed food stored on floor. Box of chicken, box of grouper in walk in freezer. Bin of flour in kitchen. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards in sushi bar with green buildup on cutting surface.
- Observed gaskets with food debris build-up. Walk in cooler door.
- Critical - Observed handwash sink used for purposes other than handwashing. Scrub pad stored in hand sink at sushi bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice and onions. Corrected On Site. Removed.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Bowl used to scoop rice, in water 76F. Corrected On Site. Removed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter on cookline 79F, bacon in reach in cooler at cookline 46F. Corrected On Site. Marked time that batter was made and moved bacon to rear of reach in cooler. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream in reach in cooler in bar.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw scallops over soy sauce. Corrected On Site. Moved.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw steak over raw shrimp in walk in cooler. Corrected On Site. Reversed stacking method.
- Observed single-service articles improperly stored. Box of straws in walk in freezer. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. Bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. Rice in walk in cooler, prawns/shrimp in reach in freezer in sushi bar.
- Critical - Observed unlabeled spray bottle. On storage rack in hallway between front area and kitchen. Blue liquid.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Triple sink 100 ppm quat.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice in walk in cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. On carts and on cookline. Corrected On Site. Wrote times and reviewed AOP.
- Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on make table. Repeat Violation.
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4/8/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/6/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, shrimp, scallop, at 47-49F 10/7/10 Beef, shrimp and scallops in walkin cooler at 47-49F
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 47-50F 10/07/10 Walkin cooler still at 47-50F Manager states he had a refrigeration person come look at walkin cooler, but unable to provide any paperwork.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. In make table cooler on cookline
- Critical. Violation: 08A-28-1 Observed food stored on floor. In walkin freezer and on floor in storage room Repeat Violation.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl in rice bin Repeat Violation.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used for rice. Wooden sushi mats at sushi counter Repeat Violation.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No quat test srips for sink.
- Critical. Violation: 53B-08-1 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. One employee without, and one expired.
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10/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, shrimp, scallop, at 47-49F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 47-50F
- Critical. No conspicuously located thermometer in holding unit. In make table cooler on cookline
- Critical. Food not properly protected from contamination. Pre-made salad plates, with sheet pans stacked directly on top of the salads.
- Critical. Observed food stored on floor. In walkin freezer and on floor in storage room Repeat Violation.
- 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. Bowl in rice bin Repeat Violation.
- Critical. Observed employee improperly washing hands. Employee came in from outside and washed hands for 5-7 seconds. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used for rice. Wooden sushi mats at sushi counter Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No quat test srips for sink.
- Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar counter Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed soda gun machine with accumulated slime/debris. Behind nozzles, in server area.
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter
- Critical. Observed handwash sink used for purposes other than handwashing. Plastic container sitting in handsink behind sushi bar. Corrected On Site. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom. Unisex bathrooms in kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. By backdoor of kitchen, opposite walkin freezer. And behind bar.
- Carbon dioxide/helium tanks not adequately secured. Behind bar
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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. One employee without, and one expired.
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10/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. Boxes of food in walkin freezer Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Container in rice wine vinegar Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl Repeat Violation.
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations. Bucket at front bar 300ppm
- Wet wiping cloth not stored in sanitizing solution between uses. On cutting board opposite fryer
- Critical. Observed interior of microwave soiled. At sushi bar
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing. Plastic container in handsink Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom. Unisex bathroom in kitchen
- Observed open dumpster lid. At rear of building
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bucket at bar 300ppm
- Carbon dioxide/helium tanks not adequately secured. Behind bar and in storage room Repeat Violation.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl at callback still using large wooden bowl
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged and on floor. For reporting purposes only. storage room
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. dry storage corrected while on site
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11/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Jvc letter indicates proper parasite destruction; ITC invoice does not indicate what type of tuna or that conch, squid, etc are shipped frozen
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. eggs over drinks, meat over stock/sauce, bacon over edame
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. side of fryer
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged and on floor. For reporting purposes only. storage room
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. dry storage
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9/11/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. hamachi invoice from jfc does not indicate that fish frozen at proper parameters, only that frozen; ITC invoice does not indicate what type of tuna ; all fish products including octupus, squid, etc, (see circled menu) must undergo parasite destruction prior to delivery as freezers not at -4 f
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over drinks, meat over stock/sauce, bacon over edame
- Critical. Observed food stored on floor. boxes in freezer, bagged sesame seed in dry storage
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. side of fryer, edges of dining cooktables, rice pot under insert
- Non-prewrapped utensils not properly presented. spoons Corrected On Site; forks in bar.
- Critical. Observed roach activity as evidenced by live roaches found. 5 live on top of dishmachine-most killed by operator-bait placed by pest control company on machine after pest activity noted by pest control company
- Critical. Portable fire extinguisher not fully charged and on floor. For reporting purposes only. storage room
- Carbon dioxide/helium tanks not adequately secured. dry storage
- No copy of latest inspection report.
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9/10/2009 | Routine - Food | Warning Issued |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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