SAMURAI BLUE

Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting board with cut marks Rusted racks in walk in cooler Warning - From follow-up inspection 2026-05-20: Observed Equipment in poor repair. Cutting board with cut marks Rusted racks in walk in cooler. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front sushi station handwashing sign worn unable to read Warning - From follow-up inspection 2026-05-20: No handwashing sign provided at a hand sink used by food employees. Front sushi station handwashing sign worn unable to read . Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun at bar area soiled. Warning - From follow-up inspection 2026-01-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A form has been emailed to the manager during time of inspection. Warning - From follow-up inspection 2026-01-28: No form available. A form has been provided to the manager at time of inspection. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2026-01-28: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs stored over Ready to eat cream cheese in Walk in cooler. Operator relocated raw eggs to an approved location during time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 packs of Raw sushi tuna and 1 pack of imitation krab sticks thawed in reduced oxygen packaging in Walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar area shelf. Repeat Violation

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Black and pink mold-like substance inside ice machine, adjacent to three compartment sink. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 5 unsecured CO tanks located at bar area. Operator secured 4 tanks during time of inspection. Corrective Action Taken 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. 7 packs of Raw sushi tuna and 1 pack of imitation krab sticks thawed in reduced oxygen packaging in Walk in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags stored on dry storage rack in back kitchen area adjacent to Walk in cooler. Operator relocated all items during time of inspection. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed spray stainless polish stored on triple sink next to thawing product at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of purple cleaner stored at bar not labeled at time of inspection. Operator labeled bottle during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on white shield inside ice machine bin at time of inspection.

Basic - Carbon dioxide tanks not adequately secured. Observed 1 Co2 tank not secured at bar at time of inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed dark blue jacket stored on bulk sugar bags in dry storage at time of inspection

Basic - Wet mop not stored in a manner to allow the mop to dry. Ops stored on floor next to ice machine not set to dry at time of inspection

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-03-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Latest observed 4-11-23 Warning - From follow-up inspection 2024-03-14: Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-03-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2024-03-14: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid and beef over ready to eat sauces reach in cooler under sushi bar table Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cook shrimp 47 f held over night in reach in cooler no temperatures taken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook rice 49 f top of reach in cooler prep station employee placed in freezer.2nd 43 f Sushi bar cold holding Raw salmon 47 f cream cheese 43 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. cook shrimp 47 f held over night in reach in cooler no temperatures taken. Corrective Action Taken Repeat Violation

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.

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.printed for employees and manager too sign some employees signed Corrective Action Taken

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

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. Employee drinking in service station by soda machine.

Basic - Wiping cloth sanitizing solution stored on the floor. Employee moved to under prep table Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw pork over vegetables. Operator removed to proper storage walk in cooler Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main cooks line cooler Cold holding: raw lobster 50 f raw shrimp 44 f cooked onions 45 f cooked dumplings 47 f imitation krab 48 f moved to freezer 2nd temp. All foods went down to 43 f Corrected On-Site

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 and the time removed from temperature control. Rice started time at 8:00 am to 12:00pm operator placed time mark. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Prepped ell in walk in cooler. Prepped yesterday

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. Provided for operator with email. Corrective Action Taken

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Potatoes over ready to eat sauce walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm remade to 100 ppm Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat lemons in walk in cooler. Operator moved raw shelled eggs to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw fish 55 f operator placed in reach in freezer 2nd temp 43 f Cold holding: cook fried noodles 62 f operator placed in reach in cooler 2nd temp Cold holding: imitation krab 46 f 2 temp 43 f Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish machine interior doors soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Raw beef in buckets on floor walk in cooler. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 40 ppm retested to 50 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sauce bottles squeeze not labeled.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-04-18: Time Extended - From follow-up inspection 2022-06-14: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: cold holding: raw fish fillet 45 °F, raw shrimp 46 °F. Operator placed on items, re temped raw fish fillet 39 °F, raw shrimp 41 °F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed rice and food debris with standing water in handwash sinks at the sushi bar, employee admit that he dumped water with food debris into the handwash sinks. Discussed with operator about handwash sink for hand washing only. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar. Operator provided. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored with clean drinking glasses on shelf by soda machine in Kitchen.

Basic - Floor soiled/has accumulation of debris. Floor soiled with black slimy mold like substance under ice bin by the floor drain at the bar.

Basic - Food stored on floor. Observed a bucket of raw fish stored on the floor in walk-in cooler. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sinks at the sushi bar.

Basic - Stored food not covered. Observed cheese cake not covered stored in reach-in freezer. Operator covered with food wraps. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar.