- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean utensils stored between 2 piece of equipment on cookline.
- Basic - Food placed in soiled container/equipment. Cut vegetable placed back in produce box.
- Basic - Food stored on floor. Rice **Corrected On-Site**
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Cutting board cook line employee place raw beef
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.salad cooler
- Basic - Paper towel used as liner for food container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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.cutting Fish for sushi **Corrected On-Site**
- 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. Raw shrimp over ready to eat
- Intermediate - No cleaning agent provided in wash compartment of sink. Employee scrubbed cutting no soap or sanitizer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi bar
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In batter
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- 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.bread crumb
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By grill
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.salad cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Paper towel used as liner for food container. Cookline reach in cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 47f advised
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish and batter 57f to 58f cooked states has been sitting out for about 2.5 hrs cooked place in reach in cooler
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair. Walk in cooler has an ambient temperature of 50, repairman stated that he just installed a new motor 45 minutes ago. **Warning** 7/30/13 manager states walk in cooler was reading 38f this morning but stopped working properly and called tech.Tech on site
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 47f placing in walkin cooler, batter at reach in cooler temp at 63, cream cheese 55fAdvised **Warning** 7/30/13 butter 50f managers walk in cooler was at 38f at 9am.
- High Priority - Raw animal food stored over/with ready-to-eat food in up right freezer _ not all products commercially packaged. **Warning**
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7/30/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In Sushi rice **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 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. By tea station. **Warning**
- Basic - Equipment in poor repair. Walk in cooler has an ambient temperature of 50°, repairman stated that he just installed a new motor 45 minutes ago. **Warning**
- Basic - Food stored on floor. Buckets of prickle ginger **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish cake **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Reuse of single-service articles. Single serve plastic containers **Warning**
- Basic - Silverware/utensils dried with a towel/cloth. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out food tray and plastic ware **Corrected On-Site** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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. Grabbing lemon and placing in drink. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 47f placing in walkin cooler, batter at reach in cooler temp at 63°, cream cheese 55fAdvised **Warning**
- 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. Sushi rice **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in up right freezer _ not all products commercially packaged. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Reach in cooler **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. On carry out menu under raw states white tuna roll manager states using escolar. On lunch special menu under raw menu states white tuna roll manager states using escolar. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times. The one by dish machine **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing sponge. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline, also at the hand sink by upright freezer **Warning**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Sushi rice **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. By walk in coolerFor reporting purposes only. **Warning**
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7/29/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.salt
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.corn starch **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi line
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5/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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