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

Interior facing part of black door with heavy mold like substance buildup. Repeat Violation

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Self closer missing from employee restroom.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling vents with dust buildup at dishmachine, in kitchen

Hole in the wall under triple sink observed.

Basic – Food stored on floor

Uncovered tubs of rice stored on floor under prep table. Person in charge raised. Also, buckets of food stored on floor in walk in cooler. Corrective Action Taken

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Shelving with dry goods with debris buildup

Dish machine racks with debris buildup

Mold like substance observed around walk in freezer. Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs stored on container of prepped carrots

Also, raw chicken stored over raw lobster. Person in charge moved to appropriate location. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Whipped cream with real cream in sushi area at 60F. Person in charge states has been out of temperature less than 4 hours, moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Failure to maintain records on nonexempt fish for 90 days

Person in charge unable to provide invoices for 30 days.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Several items containing cold smoked salmon on menu with no disclosure item is served undercooked. Also, several rolls on black main menu contain raw/ undercooked items, not indicated on menu. Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Eggs held on time on hibachi carts not indicated on time paperwork. Person in charge added during inspection. Corrected On-Site