IMPERIAL DYNASTY CHINESE AND JAPANESE CUISINE

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the middle make clear tofu is below the raw shrimp that it is in the pans above

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken over cut napa , OPERATOR corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the service alley Wontons 50° cold hold , pork 50° cold hold - ice bath is not working

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, prepped napa

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment in poor repair. Fry baskets damaged

Basic - Floor area(s) covered with standing water. At the service alley

Basic - Floor soiled/has accumulation of debris. Cooks cook line under the fryers

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cooks line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice warmer

Basic - Light not functioning. The liquor stock room -light not operating

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease between the fryers -hood filters soiled

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cooks line make coolerv

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Clever , and vegetable peel dirty stored as clean

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service alley bin pork (48F - Cold Holding)

Intermediate - Handwash sink not accessible for employee use at all times. Sushi station , rice lid in sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep hand sink

Intermediate - Non-pitting surface rust on food-contact equipment. Meat grinder rusted

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bbq pork on the line

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in a unlabeled spray bottle stored with the silverware

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the machine has a black moldlike substance present

Basic - Buildup of food debris/soil residue on equipment door handles. Black line refrigerator

Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef

Basic - Equipment in poor repair. -make cooler gaskets -missing the drip pan in the hood

Basic - Floor soiled/has accumulation of debris. Cooks line grease build up

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the line interior

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wok station in the prep area -table below the grill grease build up -exterior of the fryers grease build up -hood filters soiled -heat lamps at the hibachi station

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Outer openings not protected with self-closing doors. Back door

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sauce spilled in make cooler 3

Basic - Single-service articles not stored inverted or protected from contamination. -Plastic to go forks and spoons are held in a bin as bulk -at the sushi area Plastic lids for platters not in verged

Basic - Utensils in poor condition. - Rice bin is damaged beyond repair

Basic - Water draining onto floor surface. At the front hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. BBQ pork not dated

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The white divider has a black mold like substance present

Basic - Duct tape used to repair nonfood-contact surface. Window to the sushi cooler repaired with gray duct tape

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the cooks line over the make cooler

Basic - Equipment in poor repair. Handle to max cooler broken

Basic - Floor area(s) covered with standing water. Cooks line drain

Basic - Floor soiled/has accumulation of debris. Along the base boards and under equipment

Basic - Food stored on floor. Bottled water , oil containers stored directly on the floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line between the make coolers

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

Basic - Light not functioning. In the prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wok station in the prep line Grease build up on the fryers exterior

Basic - Standing water in floor drain/floor drain draining very slowly. At the cooks line the floor drain for the line hand sink not draining

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in prep

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken feet sitting in standing water

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored in the sushi cooler

Basic - Water leaking from pipe and/or faucet/handle. Faucet to the prep sink in the kitchen leaking

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. - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the make cooler deep cuts - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the 3 compartment sink was blocked by a large tup of chicken - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the smoker -line hand sink -alley sink - From follow-up inspection 2023-04-11: 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. - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated , battered chicken , pasta, dumplings - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.blue spray bottle in the dinning room - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Whit tub in the prep area - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -missing door handle to the max cold cooler at the sushi area -fry basket is damaged -ripped gasket on the first make cooler - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -in the walk in cooler - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. In the kitchen several bulbs are out - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler racks are dirty and difficult to clean recommend replacing -dish racks soiled Board added to the shelf in the alley dirty - From follow-up inspection 2023-04-11: removed boards at inspection Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black whirlpool refrigerator interior soiled - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator has cut apart a jug to make a scoop - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Had sink next to the smoker slow to drain - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink at the smoker drain leaking - From follow-up inspection 2023-04-11: Time Extended

• From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. -A large (6ft) panel is apart wiring is partially exposed . The cover needs to be attached in the back mechanical room -switch to the hood fan on the hood not decure missing plate - From follow-up inspection 2023-04-11: Time Extended

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. Emailed operator DBPR HR 5030-104 Warning - From follow-up inspection 2023-02-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep Warning - From follow-up inspection 2023-02-09: 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. Emailed to the operator DBPR HR 5030-103 Warning - From follow-up inspection 2023-02-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No system in place Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In the rice bin cup no handle Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Stock room Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Knife between make coolers Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Hand sink at the rice warmer water is pooling on the floor in the corner possible leak with the tea dispenser Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -cooks line food and grease build up -floor drains and covers not cleaned Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil containers stored on the floor Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -hole in the wall at the 3 compartment sink Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Several in the kitchen Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Racks in the walk in cooler heavily soiled - wok station in the back soiled -hand wash sinks , towel dispenser and soap dispenser are soiled -under the flat top at the hibachi station Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the walk in cooler the floor is crumbling Warning - From follow-up inspection 2023-02-09: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Black spoons in the rack at the window Warning - From follow-up inspection 2023-02-09: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over broccoli in the max cold unit

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi top cooler ; tuna (46F - Cold Holding); white fish (45F - Cold Holding); cream cheese (43F - Cold Holding); escolar (44F - Cold Holding) items were prepped prior to placing in the top cooler ambient temperature 40°

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink not accessible for employee use at all times. Soap stored in the hand sink

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items not dated or identified

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White divider has a black mold like substance present

Basic - Ceiling tile missing. In the stock room

Basic - Employee with no hair restraint while engaging in food preparation.cook

Basic - Floor soiled/has accumulation of debris. Floor in the dish area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer heavy ice build up , walls racks and floor

Basic - Light not functioning. In the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fryers , between and the floor

Basic - Stored food not covered. In the kitchen a tup of fried chips not covered

Gas Water heater Has pulled loose of the flume and gases are no longer being properly vented.For reporting purposes only.

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has a large ice build up - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. -Back stock room -in prep 2 lights out - light over the ice machine - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - top of the ice machine has a black plastic packing film which is now uncleanable please remove the film -(( - From follow-up inspection 2022-06-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in the walk in cooler Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil mix made at location 75° cold hold Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Can of spray paint on the shelf over the rice cookers in prep -bug spray stored on a tray with the clever

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On the sushi menu crabmeat listed serving imitation crab -the board at the sushi bar features crab

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer blade dirty - mixer has the bringing attach on and the unit dirty with food debris - mixer itself is dirty -can opener blade

Intermediate - No hot running water at three-compartment sink. The left faucet has no hot water

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service alley hand sink

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.no system in place

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No system in place. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At the dishwasher bottle on the machine is not labled Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Black refrigerator on the line heavy build up Repeat Violation

Basic - Dead roaches on premises. On the shelf over the prep sink Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface.the sushi fish table top cooler is repaired with tape ,

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirt stored on a shelf containing canned goods

Basic - Equipment in poor repair. -rice cooker the latch is broken on 4 differed rice cookers Repeat Violation

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice wooden tub present, damaged and used . This item should be discarded Repeat Violation

Basic - Floor soiled/has accumulation of debris. Heavy build up at the fryers and cooks line in general the sanitation is poor Repeat Violation

Basic - Hole in or other damage to wall. At the 3 compartment sink. Hole at the left side Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer ice build up Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop next to the rice cooker in water 85°

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers exterior are heavily soiled with grease Repeat Violation

Basic - Plumbing system improperly installed or repaired. Faucet at the 3 compartment sink is supported by twine tied to the shelf above

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and hammer stored in a food rack in prep

Basic - Water leaking from pipe and/or faucet/handle. The back flow preventor outside is dripping

Basic - Wood food-contact surface not properly sealed. A 2x4 holding a sharpening stone. Wood is unsealed and very dirty

Portable fire extinguisher gauge in red zone. For reporting purposes only. At the cooks line K Class extinguisher in the red. Service date Sept 2020 , A second fire extinguisher located in the stock room next to the back door is also in the red last serviced 2013 Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade mixer used in direct contact with food. Operator has a drill with a paint mixer attached , attachment is soiled from food - From follow-up inspection 2021-11-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand sink at the 3 compartment sink - From follow-up inspection 2021-11-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated wontons, krab at the sushi bar - From follow-up inspection 2021-11-09: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Rice holders are damaged at the latches, latches need to be replaced - From follow-up inspection 2021-11-09: Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice wooden bin - From follow-up inspection 2021-11-09: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled from daily prep and long term neglect. Grout lines are low and hold water , floor drains left s - From follow-up inspection 2021-11-09: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. In the electrical room cases of oil on the floor - From follow-up inspection 2021-11-09: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has a heavy build up - From follow-up inspection 2021-11-09: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. At the back door extinguisher is in the red - From follow-up inspection 2021-11-09: Time Extended