WAKAME

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle sprouts with bare hands to place on plate served directly to customer. Inspector intervened and spoke to employee and manager had employee wash hands place gloves on. Employee removed sprouts from plate. Corrected On-Site

High Priority - Live, small flying insects found. Observed total of 4 flying insects near ware washing. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially packaged ground tuna completely thawed still in packaging in pan on top of counter located in sushi area, the box the ground tuna comes from Box bears the label indicating that it is to remain frozen until time of use. See Stop sale

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink without soap.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle in sushi area containing window cleaner without a label. Manager provided a label for spray bottle. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed card board used to line c food contact shelves throughout kitchen.

Basic - Commercially processed reduced oxygen packaged fish Box bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged ground tuna completely thawed still in packaging in pan on top of counter located in sushi area, the box the ground tuna comes from Box bears the label indicating that it is to remain frozen until time of use. See Stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table. Employee removed and stored properly . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets. Employee in sushi bar engaging in food preparation wearing bracelets. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door near restrooms.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in cooler and sink. Employee removed and stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking scrapper and utensils stored in standing water at 79F. Manager removed and stored properly. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use towel under cutting board located in prep area. Employee removed and stored properly . Corrected On-Site

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed cook line concrete floor not sealed.

High Priority - Live, small flying insects found 2 live flying insects came out of microwave when opened at end of cook line near entrance to front counter. Approximately 2 live flying insects around sushi bar area.

High Priority - Presence of insects, rodents, or other pests. 2 insects, what appeared to be baby spiders, came out of soda gun holster at bar when soda gun was removed. Operator killed 1 of the insects. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over various sauce bottles in reach in cooler under sushi bar, salmon moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding) sitting out on counter in server area for soup with a little bit of ice in container, per operator they leave tofu out for lunch/diner rush and discarded whatever is left after 3 hours, but try to keep ice in container, operator placed item on time control for safety. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps in ware washing and storage areas. All fly tape discarded. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing bracelets while preparing sushi at sushi bar.

Basic - Employee with no hair restraint while engaging in food preparation. 2 food handlers on cook line making food orders without any hair restraint.

Basic - Floor soiled/has accumulation of debris. Build up of food debris and mold like substance under triple sink at bar and triple sink in wait station by bathrooms. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over clean dishes above triple sink, tape removed. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp in prep sink on make line, shrimp moved to reach in cooler. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Coconut milk in back storage area.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands at bar area for less than 5 seconds after handling monies from customers.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw fish, removed from original packaging with and over packages of springs rolls in reach in freezer chest in prep area. Raw fish, removed from original packaging, stored over bags of cooked takoyaki in reach in freezer by ware washing area. Also raw chicken stored over raw shrimp in reach in cooler in storage area next to cook line. Also raw shrimp stored over cooked chicken in reach in cooler in storage area by cook line. Operator rearranged all items during inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (66F - Cold Holding) sitting out on counter at sushi bar, per operator roe has been out for less then 30 minutes roe placed in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese (45F - Cooling, after 30 minutes 45F) in standing reach in cooler in storage area by cook line, wrapped in multiple layers of plastic wrap, per operator cram cheese was cut several hours prior.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station in dining room 76F At sushi bar area 77F

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flying insects on sticky tape in back prep storage areas, tape discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line, prep area, at wait station in dining area, and sushi bar. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over bags of flour in back storage area. Over clean buckets in ware washing area. All tape removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment on cook line.

High Priority - Container of medicine improperly stored. Bottle of hydrogen peroxide stored over various spices and seasoning over prep table on cook line.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw fish in reach in freezer in storage area by cook line, all items removed from original packaging. Also raw chicken, removed from original packaging, stored over boxes of cooked shrimp in reach in freezer in storage area by cook line. All items rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (70F - Cold Holding) sitting out on counter at sushi bar area, per operator roe has been sitting out for 1 hour, roe placed back in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Cardboard used to line nonfood-contact shelves. Lining multiple shelves throughout kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In server station in dining room.

Basic - Ceiling tile missing. Over food storage area by cook line.

Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. Under triple sink at bar area. Under triple sink at server station in dining area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the stand up reach in cooler at the end of the main cook line, raw beef stored on shelf over container of prepared sauce. Operator relocated the raw beef to the bottom shelf. In the stand up reach in freezer, wrapped raw frozen beef stored over package of edamame. In the sushi bar reach in freezer, frozen raw fish stored over container of spring rolls. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line p, on the shelf over the flat top grill, butter (94F - Hot Holding). Operator placed butter in a metal container and set on the flat top grill to reheat to the proper temperature. Corrective Action Taken

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. No bodily fluid clean up kit or written procedures. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand up reach in cooler at the end of the cook line has mold like substance build up on the door gaskets. Repeat Violation

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. No employee reporting agreement of similar documentation. Inspector provided reporting agreement. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At the hand wash sink behind the sushi bar counter, blue chemical spray bottle with no product labeling. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In the warewashing hallway, fly sticky tape stored hanging with accumulation of dead flies in the trap. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoops in the bulk sugar and flour containers. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in the stand up reach in cooler. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining the shelves of the dry storage shelf at the entrance to the sushi bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the prep area has accumulation of dust around the air vent.

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. In the sushi bar reach in cooler, vacuum packaged and thawed package of tuna.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on the clean prep table opposite the fryers. Operator relocated the employee beverages. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in standup reach in cooler over sauce prepared for customers. Operator relocated the personal food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on bulk bag of rice in the dry storage area. Operator relocated the employee jacket. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Stand up reach in cooler in the storage area of the main kitchen line has a torn cooler door gasket. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, spatulas stored by prep sink in container of standing water at ambient air temperature. Operator relocated the spatulas to the warewashing area to be washed. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on the main cook line over the flat top grill has build up of dust and grease. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On the shelf over the three compartment sink, clean metal containers with old labels still attached. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the main cook line, cut avocados with the stickers still attached.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table opposite the fryers. Operator relocated the wet wiping cloth. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At time of inspection observed two flies behind the front bar counter by the soda dispenser gun.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer at the entrance to the main cook line from the front service counter, container of commercially packaged raw chicken stored over plastic wrapped container of raw fish.

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. On the main cook line prep table next to the fryers, tempura batter and shrimp tempura held on time as a public health control with no product time marking. Operator placed a time mark on the wall for the products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On the metal storage shelf at the end of the three compartment sink, chemical spray bottle stored hanging on shelf with nozzle aiming towards clean utensils. Operator relocated the chemical spray bottle to the correct storage location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting boards stored next to the three compartment sink have mold like substance spots on the sides of the cutting boards. Employee began to clean and sanitize the cutting boards. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quaternary test kit at time of inspection and operator unable to locate chlorine test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At time of inspection, no paper towels available at the hand wash sink in the middle of the cook line between the reach in cooler and prep table. Employee provided paper towels for the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the standup reach in cooler at the entrance to the main cook line from the front service counter, containers of soup stored in the cooler made Monday with no date marking. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. On the storage shelf next to the three compartment sink, chemical spray bottle with yellow top stored with no product label. Employee labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin in the waitstation has mold like substance spots on the corners of the deflector plate where it meets the interior wall. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At the entrance to the warewashing area from the dining room, build up of dead flies caught in a sticky fly trap over the dirty dishes side of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. In the bulk containers of sugar and salt in the dry storage hallway, plastic portion cups used as a scoop. Operator removed the plastic portion cups from the bulk containers. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. In the waitstation area, two carbon dioxide tanks stored without being secured. Repeat Violation

Basic - Cardboard used to line food-contact shelves. In the standup reach in freezer at the end of the warewashing line, cardboard used to line the top shelf of the freezer. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the clean prep table at the end of the main cook line where food is plated to be served to customers. Operator relocated the employee beverage to the proper storage location. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the stand up reach in cooler at the entrance to the main cook line from the front service counter, employee personal food in a zip lock bag stored over containers of raw chicken. Operator relocated the personal food to the proper storage location. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At time of inspection, employee personal cell phone stored on the top portion of the flip top reach in cooler on the main cook line opposite the wok station. Operator relocated the employee personal phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet, operator instructed employee to rewash the containers and properly air dry them. Corrective Action Taken

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line opposite the flat top grill has a torn cooler door gasket.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line opposite the wok station, knife stored in the crack between the flip top reach in cooler and the prep table used to plate food. Operator removed the knife to the proper storage location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the wait station area, on the underside of the soda dispenser, mold like substance around the top of the Coca-Cola nozzle. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On the storage shelf over the three compartment sink, clean containers stacked with old date marking labels still attached.

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection frozen raw chicken thawing at ambient air temperature on the prep table closest to the three compartment sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At time of inspection the wiping cloth solution for cleaning dining room tables stored opposite the dishmachine at 0ppm chlorine. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer opposite entrance to kitchen from front service counter, raw tuna and fish wrapped and stored over packages of edamame. Operator relocated the raw items to correct storage side of reach in freezer. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in prep area next to three compartment sink, no paper towels in dispenser. Operator provided a roll of paper towels. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler opposite entrance to front service counter, multiple containers of prepared sauces prepared the day before with no date marking on the containers. Operator date marked all prepared sauces with proper date. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At sushi bar counter under the hand wash sink, blue chemical spray bottle of windex with no product labeling. Operator labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At server station bulk ice bin, mold like substance at corners of deflector plate. Operator cleaned the ice bin deflector plate. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In container of tempura mixture in reach in cooler opposite fryers, black bowl used as a scoop. Operator removed the bowl from the container. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. At wait station area under soda dispenser, carbon dioxide tanks not properly secured. Repeat Violation

Basic - Cardboard used to line food-contact shelves. In reach in freezer on main cook line by dishwashing area, cardboard used to line cooler shelves.

Basic - Cardboard used to line nonfood-contact shelves. At dishwashing area prep table, on storage shelves over steam table for soups, cardboard lining shelves for carry out containers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In stand up reach in cooler at end of cook line closest to front service counter, employee personal food in grocery bags stored over container of mushrooms. Operator relocated all employee food to bottom shelf. In reach in freezer on main cook line opposite entrance to kitchen from front service counter, employee food stored on sheet tray over raw shrimp. Corrective Action Taken

Basic - Food stored on floor. In dry storage area hallway, containers of soy sauce and ginger stored on floor. Operator relocated to proper storage shelf under prep table. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At server station soda dispenser, ice scoop stored in ice well with the handle in contact with the ice. Operator relocated to proper storage levels. Corrected On-Site

Basic - Insect control device installed over food preparation area. Portable incest control device stored hanging off of metal shelf over clean prep table in prep area hallway across from dry storage area. Operator relocated fly device to storage over mop sink area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink behind sushi bar counter, no employee hand wash signage posted. Operator posted a employee hand wash sign. In mens restroom, no employee hand wash signage in main hand washing sink. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On main kitchen line, hood filters over the wok station and fryers have accumulation of grease and dust debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage stored in reach in freezer over prepared and portioned sauce cups. Operator removed the employee beverage from reach in freezer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at entrance to sushi bar, 0ppm chlorine. Operator replaced with new solution to 200ppm chlorine. Wet wiping cloth stored under cutting board on prep table at entrance to the kitchen from front service counter. Wet wiping cloth stored on cutting board on reach in cooler opposite fryers. Operator relocated all wet wiping cloths to proper storage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In dry storage hallway opposite clean prep table, bulk containers of rice and flour stored with no product labeling. Operator labeled all bulk containers. Corrected On-Site