FUJI

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw frozen shrimp then she wrapped tray with krab and cream cheese, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above cucumber, employee rearranged cooler by sushi area Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Container in it and employee filling water, hand sink in sushi area Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new sushi chef, has blank form Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Also exterior, old build up on

Basic - Cardboard used to line non food-contact shelves. Old build up on cardboard on shelf in upright freezer by sushi area, employee changed cardboard Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish in bag in reach in cooler at sushi area, employee took them out of bag Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Couldn't find it Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Blackish grooves on cutting board in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drink above prep cooler at cook line, employee placed it on bottom shelf Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket torn in reach in cooler by soup next to soup, sushi area

Basic - Food stored on floor. Bucket with ginger at sushi area and by storage area, employee placed it on shelf Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice bin, employee removed it Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in cooler by cook line has old build up, employee cleaned it Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in prep sink leaking

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi area Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in back storage with powders, employee labeled it sugar and flour Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then scooped cooked shrimp and grabbed krab to place in fryer, explained to him and he washed ands, krab reached 165f Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Container only washed and rinsed then used for cut carrots, explained and it was ran in dish machine, Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster strips in plastic wrap on shelf Danube veggie spring rolls, in box freezer by cook line, manager rearranged Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food build up on interior of warmer by cook line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by triple sink blacked with cart, employee moved it, also hand sink at cook line with several things on it, manager removed them Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee moved it Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed a roll Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee here, Oliver, makes sushi Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for more than 2 months making sushi, Oliver

Basic - Bowl or other container with no handle used to dispense food. On tempura flakes, employee removed cup, Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish, employee punctured it, sushi reach in cooler Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager couldn't find it Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Big cutting board with grooves on, in back prep area Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink at sushi area, employee covered it and put straw on Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above rice in bags, by ice machine, prep area, manager moved it Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee making sushi without beard guard, employee put one on Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking wontons with no hair restraint

Basic - Food stored on floor. Box with avocados on floor at sushi area, manager placed them on shelf Corrected On-Site Repeat Violation

Basic - Interior of microwave with rust that has pitted the surface By cook line, also rust on shelves in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with black build up inside sushi cooler Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. By grease trap next to walk in cooler

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 44f raw tuna at sushi area, employee iced it down, 40min thawing, got to 40f Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi area Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee added some chlorine, 50ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At sushi area

Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container on shelf by server area, and shelf in back storage by walk in cooler, manager labeled it sugar and tempura Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed dirty dishes to load dish machine and then grabbed clean dishes, explained to him and he washed hands Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had his cellphone on hand watching a video then started cutting washed ginger, explained to him and he washed hands Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 119f chicken on grill off, employee reheated it to 165f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid in box freezer

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee moved it Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For a couple of new employees Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Punctured by employee, explained that in January it has to be removed from the bag when it's taken out of freezer Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On prep table in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, sushi area, placed on bottom shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged Corrected On-Site Repeat Violation

Basic - Food stored on floor. Box with avocados, employee placed them on shelf Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack inside box freezer

Basic - Microwave with rust that has pitted the surface.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink, employee placed one Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler and shelf for dry storage next to mop sink Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Several in dry storage shelf, employee labeled them all Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon then removed gloves grabbed plate and placed salmon on it, explained to him and he washed hands, employee grabbed raw shrimp then grabbed wonton to fry explained to him and he washed hands, wonton got to 158f Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above sauce, read in cooler at sushi bar, explained to her and she rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200ppm chl in bucket, test strip almost black, sushi area, explained to employee and she diluted it to 100 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket

Intermediate - Employee washed hands in a sink other than an approved handwash sink. In prep sink between dirty dishes and cooked rice, explained to him and he washed again in hand sink Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. With boxes, hand sink by dish machine, employee moved them Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee removed it Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee here Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink by dish machine, employee placed some Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in June 2024 and one employee here fir 3 months hasn't done the training Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Or cold, both closed in hand sink at sushi area, employee turned them on Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Old one

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by ice bin, employee discarded it Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food above customer food, employee rearranged Corrected On-Site Repeat Violation

Basic - Food stored on floor. Vinegar bag, employee placed it on shelf Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Not posted, posted it by manager Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and vent in walk in cooler Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at sushi bar

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon then grabbed noddles to be cooked, explained to him and he heated them up to 160f, employee grabbed raw shrimp then scooped cooked shrimp, explained to him, both cooks washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna fell over avocado in sushi prep, employee separated contaminated avocado Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54f krab above fill line, employee rearranged Corrective Action Taken

High Priority - 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. Tempura batter, employee wrote time on Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88-123f cooked chicken on grill, employee reheated it to 165f Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spoon and container in it, handsink by dish washing area, employee moved them Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee turned it on, hand sink, at front counter Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. For crunchy at cook line Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Eating and drinking on prep table, he moved to dining area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above customer food in upright freezer, sushi area, employee rearranged Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket in prep coller by cook line is torn

Basic - Food stored on floor. Bucket with cut lettuce and some boxes with food in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sushi rice liquid mix, employee moved handle up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line, employee placed one Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go trays in storage, employees inverted them Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi area Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed hat on then he put on gloves to cut sushi fish, explained to him and he washed hands 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. Cutting fish for sushi, and cutting cucumber for sushi, he put on gloves Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above krab, reac in cooler at sushi area, raw sushi rolls on shelf above edamame, prep cooler by cook line, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. For sushi rice, finished cooking at 9:40am, employee wrote time on Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by shelf next to dish machine Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top of hand sink, sushi area, also plastic wrap box on top of hand sink at cook line, employee removed it Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee that has no certificate Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked shrimp not in procedure, manager wrote it down Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One in 2022, and one doesn't have certificate, more than 2 months here

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at sushi area, employee turned it on from bottom, Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. On soup in upright cooler Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. A couple of open drinks above rotes bags, from counter area employee rearranged Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged front counter cooler Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cutting fish, put on hat Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cut lettuce in bucket, walk inc poker, employee placed it on shelf Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Employees placed them by dish machine to be washed Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by dish machine Repeat Violation

Basic - Stored food not covered. Sugar in storage area, employee covered it Corrected On-Site

Basic - Utensils in poor condition. Gasket torn in prep cooler by cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar, storage shelf Corrected On-Site Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon farm raised, called provider and he sent letter Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above cut cucumber, sushi reach in cooler, raw steak on shelf above noodles, upright cooler, kitchen, raw sushi rolls on shelf above egg rolls, employee rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 krab on top of pre unit, explained time as public health control, mgr placed it in cooler Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet net to mop sin, mgr placed it Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Huaping Liu took test on 8/17/18,

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Wife of owner has been a mgr for long time, she stated

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink, sushi area, employee removed it Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee at cook line

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 cooks and 4 sushi cooks and a couple of servers

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mgr opens both, hand sink at sushi area Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. On sugar and on spice, employee moved it Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Old one

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open on counter, sushi area, employee discarded it Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on top of boxes with food, employee moved it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods Repeat Violation

Basic - Food stored on floor. Bucket with soy at sushi area, employee placed it on shelf Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Vinegar mix, employee moved handle out Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by prep area and by cook line, kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sushi reach in cooler Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at sushi area, mgr placed one Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area

Basic - Working containers of food removed from original container not identified by common name. White powdery, sugar per employee, labeled Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023 Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at faucet near mop sink before Green hose connection

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan provided, emailed operator vomiting and diarrheal clean up procedures

Intermediate - Handwash sink not accessible for employee use at all times. Tray and utensil stored in hand wash sink

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed near fryers and installed next to mop sink. Called Plan review spoke to Rory to make changes during inspection Warning

Intermediate - No soap provided at handwash sink. No hand soap at hand wash sink near mop sink, manager provided hand soap during inspection Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employee training certificates are expired

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food storage Bowls stored on top shelf in kitchen not inverted

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee beverages stored on prep area counters near sushi bar, employee properly stored drinks Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on employees frying food

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean wet cups stacked on tray near drink machine

Basic - Equipment in poor repair. Torn gasket walk in freezer Torn gasket on White reach in freezer

Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing in kitchen area Repeat Violation

Basic - Floors not maintained smooth and durable. Floor between walk in cooler and freezer

Basic - Food stored in a location that is exposed to splash/dust. Cases on avocado stored on shelf under chemical cleansers located just past restrooms in hallway

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink near mop sink Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on Walk in cooler fan cover Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen area near drains

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food debris in the Walk in cooler and Kitchen area

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer white bucket stored directly on floor in sushi prep area. Manager properly stored sanitizer during inspection Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2022 Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored on shelf above dry storage food items, manager moved oven cleaner during inspection Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available Repeat Violation

Intermediate - No soap provided at handwash sink. No hand soap at hand wash sink near prep sink, manager put soap at hand wash sink during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop crunchy topping Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in prep area at entrance to kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of white reach in freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with dry storage items located in server area, manager moved jacket Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clear cups stored in server area Repeat Violation

Basic - Floor tiles missing and/or in disrepair. A few floor tiles missing in the kitchen area

Basic - Food stored on floor. Bag of sugar on floor near hand wash sink across from walk in cooler Cases of food on floor in the Walk in freezer Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in prep area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler is soiled with a black mold like substance. Fan covers in the walk in cooler are dusty

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand wash sink near fryer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, salmon and shrimp stored over cooked soup and cooked noodles in reach in cooler, employee properly stored food items during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Food containers stored in hand wash sink across from walk in cooler Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop panko breading Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In prep area at entrance to kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on walk in cooler fans Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board has excessive cut marks at entrance to kitchen Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on employees preparing food items

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean Red and clear cups stored on counter near drink station

Basic - Equipment in poor repair. Torn gasket on flip top cooler across from stove Repeat Violation

Basic - Food stored on floor. Open Cases of food stored on walk in freezer floor Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink near fryer Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Plates and baskets stored in hand wash sink on cooks line, manager removed items from hand sink during inspection Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available for dish machine Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at provided at hand wash sink near dish machine/ triple sink. Manager provided paper towels during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with a Red solution stored on floor near prep sink. Manager labeled spray bottle during inspection Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop fried wontons strips Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in Prep area across from dish washer

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and fans soiled with dust in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. Excessive Cut marks on cutting board in prep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with single service cups and plates, manager discarded drink during Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in cooler on cooks line

Basic - Food stored on floor. Container of oil stored on floor near ice machine Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink near fryer

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in bowl of water on prep counter Repeat Violation