Mar 16, 2026
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Intermediate: 2Basic: 1Total: 4
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. Manager time marked Repeat Violation
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in sushi station, employee was rinsing knife
16-37-1
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
10-04-5
Basic - In-use utensil for temperature control for safety food not stored in a clean, protected location. Bucket of spatulas in water on floor of cook line. Manager got off of floor Corrected On-Site