May 9, 2023
Routine - Food
Inspection Completed - No Further Action
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm.
09-01-4
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. Employee cutting cucumbers at sushi station bare handed. Coached employee. Corrected On-Site
35A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in rear prep area.
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over scallops on cooks line. Manager rearranged. Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board on cooks line - cutting board at sushi station
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink
31B-03-4
Intermediate - No soap provided at handwash sink at three compartment sink
14-01-5
Basic - Bowl or other container with no handle used to dispense food, in sugar and rice bins Repeat Violation
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to beverage cooler on cooks line
14-69-4
Basic - Ice buildup in walk-in freezer. Repeat Violation
10-02-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Wok ladle on soiled surface. Relocated to rails. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F, rice scoop and spatulas on cooks line.
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board in rear prep area
22-08-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - prep table shelves
33-16-4
Basic - Open dumpster lid.
12B-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cooks line, Ensure.
35B-03-4
Basic - Outer openings not protected with self-closing doors. Rear door to kitchen.
08B-39-4
Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli being cut without wash. Operator coached employees. Corrective Action Taken
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues on cooks line
25-06-4
Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups at cooks line and sushi to go containers.
08B-12-5
Basic - Stored food not covered. Carrots, cucumbers, lettuce, chicken, multiple items in walk in cooler. Operator covered. Corrected On-Site
08B-17-4
Basic - Unwashed ginger and mushrooms stored ready-to-eat vegetables in walk-in cooler. Operator rearranged. Corrected On-Site
14-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen and rear prep area
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. Multiple unlabeled containers in kitchen.