Jul 9, 2025
Food-Licensing Inspection
Inspection Completed - No Further Action
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler cooked noodles (53F - Cold Holding); raw shelled eggs (53F - Cold Holding); tofu (53F - Cold Holding); cooked rice (53F - Cold Holding).
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler cooked noodles (53F - Cold Holding); raw shelled eggs (53F - Cold Holding); tofu (53F - Cold Holding); cooked rice (53F - Cold Holding). SEE STOP SALE
02B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fujiyama box, bento box. Chef salad, Kani salad, Fujiyama salad. Sushi Maki. Krab Rangoon, sushi menu. Operator marked all menus Corrected On-Site
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door does not fully clove under own weight
14-45-4
Basic - Cardboard used to line nonfood-contact shelves.
51-13-4
Basic - No Heimlich maneuver/choking sign posted. Emailed signage