- Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.
- Basic - In-use tongs stored on equipment door handle between uses.
- 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. Observed tongs handles touching chicken and shrimp located in RIC. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Mop/service sink in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed beef over lobster.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at HWS in sushi area
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed food in RIF not date marked.
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
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11/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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10/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. The bills show parasite destruction but do not specify which item has parasite destruction. Uni sea urchin shows refrigerated on bill and is served raw.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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 - 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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8/19/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair.
- Basic - Cloth used as a food-contact surface.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over lettuce
- 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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Lights missing the proper shield, sleeve coatings or covers.dish wash area
- Critical - No conspicuously located thermometer in holding unit. Reach in with dressing
- Critical - Observed buildup of slime in the interior of ice machine. In side lid and gasket
- Observed ceiling in disrepair. Storage room
- Critical - Observed employee eating while preparing food. Cutting peppers and eating
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Mop sink used for storage
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at cookline. Rice in sushi bar 78?F
- Critical - Observed raw animal food stored over cooked food. Raw beef over cooked chicken . Raw shrimp over cooked chicken
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine at dish machine
- Critical - Observed soiled reach-in cooler gaskets. Across form stove
- Critical - Observed uncovered food in holding unit/dry storage area. Lobster in freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit holding vegetable . sushi area.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. +200ppm
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed potentially hazardous food thawed in standing water. frozen shrimp.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler. raw meats removed from original packaging .
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine 200+ ppm
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. BY COOK
- Observed nonfood-grade containers used for food storage. AT SUSHI BAR
- Observed personal care item stored with PREP COUNTER
- Critical - Required consumer advisory for raw/undercooked animal food not provided. SOME MENUS ARE Missing the warning
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUCE AT ROOM TEMPERATURE, spicy mayonaise, garlic in oil Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. BY THE RICE, ICE SCOOP
- Observed nonfood-grade containers used for food storage. NEWSPAPER
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD AT COUNTER
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site
- Critical. Observed interior of oven soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing. UTENSILS INSIDE Corrected On Site.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. *TRAINING CERTIFICATION MISSING TRAINERS NAME & CERTIFICATION
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8/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FOODS MOVED
- Observed nonfood-grade containers used for food storage. (CLOTH USED TO COVER FOODS)
- Critical. Observed soiled reach-in cooler gaskets. SUSHI BAR
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- 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. *TRAINING CERTIFICATION MISSING TRAINERS NAME & CERTIFICATION
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6/3/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. WRONG PAGE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS Corrected On Site.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles.
- Critical. Hot water not provided/shut off at employee hand wash sink. SUSHI BAR
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed personal care item stored with food.(UMBRELLA)
- Critical. Observed toxic item stored by food. STERNO FUEL
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/9/2010.
- 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. EXPIRED
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11/9/2009 | Routine - Food | Warning Issued |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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