Japanese Brunch & Modern Sushi Dining

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items under sushi appetizers, roll & hand roll, á la carte are raw with no indication it is raw.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. tofu (61°F - Cold Holding) item sitting on counter near wait station area, employees added more ice around container. tofu (47°F - Cold Holding) item on the top of containers in the top portion of reach in cooler. Operator moved below.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over soy sauce in reach in cooler on cooks line. Operator moved bacon below.
  • Basic: Food not stored at least 6 inches off of the floor. Jug of oil on floor under microwave.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter above Togo containers. Operator moved drink.
  • Basic: Employee beverage container in ice machine/ice bin. Employee drink in ice bin in server area. Manager moved drink and removed ice.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Container in sushi rice no handle. Manager removed non handle scoops.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris inside warewashing machine. Lime build up in dish machine.
• Wiping cloths and linens
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on Three compartment sink tested at 10ppm.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top flip top lid soiled with black substance build up. The walk in cooler door gaskets soiled.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Handwash sink by white reach in cooler on side of cooks line.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Handwash sink on cooks line blocked by seasoning table. Multiple containers in Handwash sink on cooks line.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink on cooks line.
  • Intermediate: No soap provided at handwash sink. Missing from Handwash sink in sushi bar area. Operator placed soap at sink.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above swinging doors in kitchen soiled.