Sep 5, 2025
Routine - Food
Call Back - Admin. complaint recommended
14-86-1
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple vegetables in direct contact with non food grade paper towels in reach-in cooler across from grill. Also, non food grade paper towels in direct contact of fish and shrimp at fish display cooler at sushi make station. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-05: At callback no change. Fish at sushi making station in direct contact with non food grade paper towels Admin Complaint
Sep 3, 2025
Routine - Food
Administrative complaint recommended
03C-44-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee cooking chicken placed on rice and said it was done, chicken temped at 124F. Employee placed chicken back on grill to cook to more than 165F Corrected On-Site
12A-05-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating and drinking, then touched clean equipment at reach-in cooler without washing hands. Discussed with operator.
14-86-1
High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple vegetables in direct contact with non food grade paper towels in reach-in cooler across from grill. Also, non food grade paper towels in direct contact of fish and shrimp at fish display cooler at sushi make station. Repeat Violation Admin Complaint
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over ready to eat cucumbers, and raw tuna stored over cooked asparagus in reach-in cooler at sushi make station. Also, raw shelled eggs stored over ready to eat tofu in walk-in-cooler. Also, raw fish stored over unwashed vegetables in walk-in-cooler. Operator removed incorrectly stored foods to properly store during this inspection. Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. imitation crab meat, raw salmon (45F-46F - Cold Holding) on counter at sushi make station. Chef left both foods out during lunch with an ice pack underneath product. Also, imitation crab meat (50F - Cold Holding) at front service station. Small ice pack stored under container of imitation crab meat. Discussed with operator that food needs to be surrounded by ice to keep in temp if ice pack doesn't fully keep it cold. Chef placed both items in reach-in cooler to chill. Corrective Action Taken Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried sushi rolls (128F - Hot Holding) at fryer. Discussed with operator the proper temp and that they needed to be reheated to a minimum of 165F or cooled to 41F. She was going to have cook reheat when he came back into kitchen. Warning
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill on cook line, portable cutting boards in warewashing area and sushi making station soiled/ stained. Also, ice deflector plate in large ice machine soiled. Also, underside of soda nozzles at soda machine soiled. Repeat Violation
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash sink at sushi make station to wash wet cloth. Also, employee washed utensils at hand wash sink at sushi make station. Repeat Violation
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at sushi make station. Operator replenished paper towels. Corrected On-Site
31B-03-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink at sushi make station. Also, soap dispenser at hand wash sink near mop sink unable to dispense soap. Operator replenished soap at both hand wash sinks. Corrected On-Site
53B-10-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple employee food safety certificates have name very faded/ unlegible.
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Three Squeeze bottles containing toxic substance stored on shelf across from dishwashing machine. Operator discarded all three bottles of cleaner. Corrected On-Site
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin at large ice machine and interior of ice bin at soda dispensing machine soiled.
35A-06-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Four dead roaches / insects observed on sticky tape device in back storage area.
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closure not functioning at doors for both men's and women's restroom, .
36-36-4
Basic - Ceiling tile missing. Multiple ceiling tiles missing in back storage room and above walk-in-cooler. Repeat Violation
29-18-4
Basic - Drain cover(s) missing. Drain cover missing at mop sink. Repeat Violation
12B-02-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating at cutting board at reach-in cooler across from grill.
14-11-5
Basic - Equipment in poor repair. Gasket on white stand up reach-in freezer next to dishwashing machine torn. Also, top exterior of reach in deep freezer across from dishwashing machine in disrepair/ rusted/ chipped.
36-73-4
Basic - Floor, walls, ceiling soiled/has accumulation of debris. Floors and walls throughout kitchen, warewashing area, sushi making station soiled. Floor next to reach-in cooler at closed end of sushi make station has accumulation of debris.
08B-38-4
Basic - Food stored on floor. Container of oil stored on floor in back room near mop sink. Also, box with avocados stored on floor at sushi making station. Operator removed both foods to properly store. Corrected On-Site Repeat Violation
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has acculturation of debris. Repeat Violation
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach-in coolers/ reach in freezers on cook line and sushi station soiled. Exterior of cabinets in sushi making station soiled. Also, drain cover under prep sink at cook line has accumulation of debris. Also, curtains used as door leading into kitchen and into sushi make station soiled.
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on cutting board on cook line. Operator removed wet wiping cloths to properly store. Corrected On-Site Repeat Violation