May 21, 2026
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over produce in walk in cooler. Operator corrected shelves. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cook line area , operator placed in reach in cooler at 11am. Operator moved to freezer to rapidly cool. dumplings (48F - Cold Holding); raw shrimp (48F - Cold Holding) Corrective Action Taken
03F-02-5
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. Sushi rice in sushi bar area. Operator time marked 11am. Corrected On-Site
41-10-4
High Priority - Toxic substance/chemical improperly stored. Cigarettes and lighter stored on plates in cook line area. Operator removed. Corrected On-Site
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with trash can. Operator moved trash can. Corrected On-Site
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottles in sushi bar area. Operator labeled soap. Corrected On-Site
08B-38-4
Basic - Food stored on floor. Multiple items in walk in cooler. Operator moved to shelf. Corrected On-Site
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in prep sink with no running water. Operator turned on cool running water. Corrected On-Site