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

Self closer missing from mens restroom.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

In back storage area by ice machine, observed holes in ceiling, porous ceiling tiles present. Also hole in wall where utility lines meet wall.

Basic – Clean-out cap missing from plumbing line

Missing cap on grease trap in kitchen under dishmachine. Observed open hole.

Basic – Equipment and utensils not properly air-dried – wet nesting

Cups at server area wet nesting. Repeat Violation

Basic – Equipment in poor repair

Container holding rice with melted, lid missing edges. Repeat Violation

Basic – Food stored on floor

Case of salmon, buckets of sauce stored on floor in kitchen. Person in charge began raising. Corrective Action Taken

Basic – No handwashing sign provided at a hand sink used by food employees

Missing hand wash sign from hand wash sink by fryer.

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

Hood filters on left side of hood with grease buildup

Also, soda plates at server line with mold like substance buildup. Repeat Violation

Basic – Old food stuck to clean dishware/utensils

Reused containers with staining debris and old labels at clean dish area.

Basic – Open condiments provided for self-service not properly protected

Ginger for customer self service missing hinged lid container.

Basic – Time/temperature control for safety food thawed in an improper manner

Chicken, salmon, tuna thawing in kitchen at room temperature. Person in charge moved to walk in cooler. Corrective Action Taken

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Heavy rust buildup on shelves in walk in cooler

Also, rust on top of reach in freezer in kitchen.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer bucket at 0ppm chlorine.

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

Dishmachine testing at 0ppm even after priming, person in charge set up triple sink to 200ppm to sanitize until repaired. Corrective Action Taken Warning

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Observed employee handle raw shrimp with hands, then plate ready to eat Rangoon without hand wash. See stop sale. Spoke to employee who washed hands.n Corrective Action Taken Warning

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee touch face, then handle food without hand wash

Also, observed employee washing gloved hands, then handling food. Warning

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale

Observed employee handle raw shrimp with gloved hands, then plate handle order of cooked rangoon with gloved hands.

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

Person in charge receives fresh salmon from KGI, serves raw, unable to provide proof of parasite destruction during inspection

Also, person in charge receives frozen salmon from Harvest Valley. Serves salmon raw. No parasite destruction information on invoice, unable to provide. Called and received from provider during inspection. Corrected On-Site

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

In reach in cooler raw chicken stored over ready to eat gyoza. nIn reach in cooler by left sided cookline. Raw salmon stored over cooked noodles

In walk in cooler raw shrimp stored over ready to eat Krab

Sushi fish stored on case of unwashed avocados

In reach in freezer raw chicken no longer commercially packaged stored over eel, shrimp. Person in charge began rearranging. Corrective Action Taken

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

Gyoza, spring rolls in fliptop by fryer at 56-58F. Items held above fill line. Person in charge moved to cooler holding temperature. Corrective Action Taken Repeat Violation Admin Complaint

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

No time mark on sushi rice, held on time as indicated on time paperwork and per person in charge.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Shrimp, sushi rolls fried, at 102-106F. Person in charge states are held on time. No time mark or indicated on time paperwork.

High Priority – Wastewater on ground of establishment

Mop sink unconnected to pipe underneath, drains directly onto ground when in use, person in charge reconnected during inspection. Corrected On-Site

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

Person in charge unable to provide written procedures. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soda nozzles at server area with debris buildup

Also, ice machine deflector plate with mold like substance buildup. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee filling pot, rinsing dishes, storing utensils in hand wash sink by fryers. Repeat Violation

Intermediate – Identity of food or food product misrepresented

On lunch menu observed crazy roll, stating it contains "white tuna". On multiple menu items on the to go menu, "white tuna" is listed. When asked what fish is served, person in charge states escolar is served

Also, on to go menu *Snow Crab Roll* indicates it containers crab, person in charge states no real crab is utilized, only imitation crab. Admin Complaint

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

Hawaii Roll, spicy 2in1 and Kiwi roll contains raw fish, not indicated on lunch menu. On to go menu, many raw items not identified with disclosure. Warning

Intermediate – No probe thermometer provided to measure temperature of food products

Person in charge states thermometer just broke, no replacement.

Intermediate – Records/documents for required employee training do not contain all of the required information

Several employee training certificates missing date of birth.