TCHD Health Inspections

Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

Facility Details

Program	Food
Facility Name	East Moon Asian Bistro and Sushi Bar
Business Name	East Moon Asian Bistro and Sushi Bar
Address	8162 S Holly St Centennial, CO 80122-4004
Phone	303-779-9999

Inspection Details

03/02/2022 Inspection, Re-Inspection
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) There was no Certified Food Protection Manager for the facility upon inspection.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Raw shrimp, raw Octopus, Tofu, cooked noodles and chopped Iceburg lettuce in the walk in refrigerator were at 44 degrees F to 52 degrees F. Hydrated batter, crab meat and raw shrimp were at 44 degrees F to 48 degrees F in cold top refrigerator. Cooked beef was at 47 degrees on the cold top. Corrective Action: Manager placed the items in an ice bath.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (Pf) The cooked beef in the walk in refrigerator was at 128 degrees F. Corrective Action: Manager separated the beef into two containers and placed the beef into an ice bath.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Large food storage bins were not labeled in the preparation area.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.13 Insect Control Devices, Design and Installation (C) An insect control device was hanging on the wall in the sushi bar area.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Dish cloths were not in sanitizer solution throughout the facility.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) In use utensils were being held in hot water at 103 degrees F.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) The vent hoods in the cooks line were soiled.

02/23/2022 Inspection, Re-Inspection
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12 There was no Certified Food Protection Manager upon inspection.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: 3-301.11 An employee was observed handling ready to eat food with their bare hands. Corrective Action: Employee was informed that they can not handle ready to eat food with their bare hands.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 There was ice present in the hand sink in the bar area. There was no signage at the hand sinks to wash hands. Corrective Action: Manager was advised that hand sink is only to be used for hand washing.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Pooled raw eggs were stored in the cold top on the top of ready to eat foods. Corrective Action: Employee moved ready to eat foods to a different location on the cold top.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11 The interior of the ice machine in the kitchen was soiled. The meat slicer in the preparation area was soiled. Corrective Action: Employee will clean the interior of the ice machine along with the meat slicer.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.18 Date marking was not present on cooked chicken in the walk in refrigerator. Corrective Action: Employee date marked the chicken in the walk in refrigerator.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Beef was observed thawing in room temperature on metal racks in kitchen area.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-307.11 Towels were observed covering cooked chicken and leafy greens in the walk in refrigerator.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 B Wiping cloths throughout the facility were not stored in sanitizer. The sanitizer measured below 50 parts per million.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In use utensils were stored in an ice bath in the kitchen area.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-903.11 The scoop used for ice was stored on the top of a soiled container in the kitchen.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11 The exterior of the ice machine in the kitchen was soiled. The reach in refrigerators on the cooks line and in the preparation area was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 The walls were soiled throughout the kitchen. The light shields in the back preparation area were missing. The fans and the ceiling in the walk in refrigerator were soiled. 6-501.12 The vent on the kitchen ceiling and vent hood over the stove area in the kitchen was soiled. The bottom shelves in the preparation area were soiled and in disrepair.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-303.11 The lighting in the dry storage area was low.

02/14/2022 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments:
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Ice was observed inside of the hand sink in the bar area. Corrective Action: Employee was advised that the hand sink should only be used for washing hands. 6-301.12 Hand Drying Provision (Pf) Paper towels were not available at the bar handsink. Corrective Action: Paper towels were placed next to the handsink.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Pooled eggs were stored over bok choy in the cold top. Corrective Action: Employee moved the eggs to a different location in the cold top. Noodles in the kitchen were at 54 degrees. Corrective Action: Employee placed ice on top of the noodles.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The can opener in the preparation area was soiled. Corrective Action: Staff will wash, rinse and sanitizer the can opener. Ice machine in the kitchen area was soiled on the interior of machine. Corrective Action: Staff will empty ice and wash, rinse and sanitize the ice machine.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Breaded chicken was at 47 degrees in the cold top. Corrective Action: Employee moved chicken into bottom section on the cold top refrigerator. Batter in the cold top was at 63 degrees. Corrective Action: Employee moved the batter to the refrigerator.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-201.11 Separation-Storage (P) Lighter fluid was stored above the food preparation area in the kitchen. Corrective Action: Staff discarded the chemical.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Bulk bins in the kitchen area were not labeled with common name.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) Raw broccoli and raw potatoes were stored on the floor in the walk in refrigerator. Towels were placed on multiple food items throughout the kitchen.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Wiping clothes were not stored in sanitizer throughout the facility.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Tongs in the kitchen area were stored hanging over stove handle.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) Caulking and mounting was needed on the handsink located in the kitchen, next to the preparation area.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) Equipment was soiled throughout the kitchen Reach in freezer was soiled in the preparation area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) Walls and ceiling throughout the kitchen area were soiled. The wall was soiled behind the preparation line in the kitchen
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) Light shields were missing on lights in the preparation area in the kitchen. 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) Vents over stove area in the kitchen were soiled. 6-303.11 Intensity-Lighting (C) The lighting was low in the walk in refrigerator and in the dry storage area.

02/25/2020 Inspection, Follow-Up
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Cooked tofu, cooked beef, raw beef, cooked chicken, and shrimp measured 45°F in the walk in refrigerator. TCS items were moved into different refrigerators and will be iced. TCS items are not to be stored in the walk in refrigerator until maintenance is completed.

02/19/2020 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-702.11 Before Use After Cleaning (P) The can opener and can opener blade were soiled in the preparation area. Staff washed, rinsed, and sanitized the can opener. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The dish machine sanitizer did not measured at least 50 PPM chlorine residual in the ware wash area. Staff called dish machine maintenance and will use the three compartment sink until the dish machine measures 50 PPM chlorine residual.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Bean sprouts, hydrated noodles, cooked beef, salad mix, tofu, and cooked breaded chicken measured 46°F in the walk in refrigerator in the kitchen. Items were discarded and maintenance will be call for the walk in refrigerator.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Sushi fish, breaded chicken, egg roll mix, cooked beef, tofu, and lettuce were not date marked in the kitchen area. Staff was educated on date marking procedure and will date mark all consumer foods.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 Thawing (C) Frozen sliced chicken was thawing at room temperature in the preparation area.
48 - Good Retail Practices
Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) Staff was not testing the concentration of sanitizer buckets and the dish machine in the kitchen area. Staff was educated on using chlorine test strips and will test sanitizer buckets and dish machine daily.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The faucet handles were soiled on sinks throughout the facility. The interiors were soiled in the cold top refrigerators and reach in freezers.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) The hand sink was leaking next to the dry storage area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The walls and floors were soiled throughout the kitchen.

06/25/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) A bucket was stored in the hand sink basin in the preparation area. Staff removed the item from the basin and discussed proper hand sink usage. 6-301.14 Handwashing Signage (C) The hand sinks did not have the required employee command hand washing signage in the kitchen.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Chlorine sanitizer measured below the 50 ppm chlorine residual in the bar area. Staff remade and tested chlorine sanitizer. 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The ice machine interior was soiled in the kitchen. Staff cleaned in the interior of the ice machine.
24 - Foodborne Illness Risk Factors
Time as a Public Health Control; procedures & records
Inspector Comments: 3-501.19 Time as a Public Health Control (Pf) The facility staff did not have a time as a public health control plan for sushi rice readily accessible. Staff time marked the sushi rice and will submit a TAPHC to TCHD.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The preparation line and dish machine drainboard and dish machine were separating from the wall in the kitchen. 4-101.19 Nonfood-Contact Surfaces (C) The stove, preparation line, and wok stations were soiled in the cook line area.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) The floor tiling in front of the wok station and in the facility was cracked. 6-501.12 Cleaning, Frequency and Restrictions (C) The wall was soiled behind the preparation line in the kitchen.

06/26/2018 Inspection, Follow-Up

06/07/2018 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: The sushi freeze log did not have the most current date written down. Corrective Action: Date written on the log.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: Employees at the sushi bar were observed handling cucumbers with their bare hands. Corrective Action: Employees instructed to wash hands and put on gloves.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The small cold top refrigerator next to the dishwasher had dumplings, pork, and sauces that had internal temperatures of 55-70°F. The southern glass front sushi reach-in refrigerator had sushi inside with internal temperatures on 44-45°F.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The handsinks in the kitchen lacked either soap or paper towels. Corrective Action: Handsinks were stocked with soap and/or paper towels
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Flies were present in the kitchen. Corrective Action: Back exit door shall be screened.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking for the dishwasher area was moldy. The toaster oven was lined with foil in the sushi bar. The interior of the doors of the south two-door reach-in refrigerator at the sushi bar were in disrepair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The grill hood was soiled with a thick layer of grease. The exterior of the grill equipment was soiled with grease. The interior of the upright reach-in freezers were soiled with debris. The exterior of the shelves in the back room were soiled with debris.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor corners throughout the kitchen were soiled with debris. The ceiling in sections of the kitchen were soiled with debris. The wall behind the grill was soiled with debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light in the dry store room was burned out.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back door in the kitchen was left open and not screened. Several pieces of unused equipment in the outdoor area were present.

05/26/2017 Inspection, Follow-Up

05/15/2017 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist top employee beverage was present in on the shelves near the cook line. Multiple employees were observed eating in the kitchen near food prep.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were present in and around the mop sink.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Cloth napkins used to cover food throughout the facility were in direct contact with the food.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking around the dish table was soiled and in poor repair. The gasket on the walk-in refrigerator was in poor repair.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Chlorine test strips were not available in the facility.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The handles, shelves and gaskets of the reach-in refrigerators on the cook line were soiled.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The sanitizer bucket did not reach a minimum of 50ppm chlorine. Soap and chlorine were both put into the sanitizer bucket.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back door to the kitchen was propped open with no screen or air curtain.

06/01/2016 Inspection, Critical Item
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed rinsing a towel in the front service area hand sink. An employee was observed wiping his hands on his apron.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut off device was present downstream of the atmospheric vacuum breaker at the mop sink.

02/19/2016 Inspection, Follow-Up

01/19/2016 Inspection, Follow-Up
06a - Critical, Food Borne Illness Risk
Hand Washing: Adequate number, location
Inspector Comments: The hand sink in the back kitchen was removed. Provided a hand sink with hot (100F) water, cold water, soap, and paper towels in the back food preparation area.

01/06/2016 Inspection, Routine
01a - Critical, Food Borne Illness Risk
Food Source: Approved source
Inspector Comments: Shellfish tags were not kept on site for 90 days.
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Proof of parasite destruction was not provided for sushi fish received frozen.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw eggs were stored above vegetables in the walk-in refrigerator.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Curry sauce was 70°F after cooling in the walk-in refrigerator for more than 2 hours.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Pooled eggs on the cold top were 49°F.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A pull out faucet was on the sink at the sushi bar without a backflow prevention device.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not provided at the kitchen hand wash sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Cook line surfaces were lined with foil. The sushi bar toaster oven was lined with foil and was not commercial-grade. The food preparation table in the back kitchen was in poor repair.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The faucets at the 3-compartment sink were not sealed to the sink. Dry storage shelves and cook line shelves were lined with cardboard. The walk-in refrigerator door gasket was torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Refrigerator doors were soiled. Food preparation sink faucet handles were soiled.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The ice scoop was stored with the handle touching the ice.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The dish washing area wall was soiled with mold.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Personal items were stored with food.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The area outside the back door was soiled.

09/23/2015 Inspection, Follow-Up
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee at the sushi bar handled sushi with bare hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Rice noodles were 58-64°F.

09/15/2015 Inspection, Critical Item
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee at the sushi bar handled sushi fish with bare hands.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Sushi rice was 92°F without a Time as a Public Health Control Plan or pH tests available on site.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Salmon at the sushi bar was 45°F. Tofu on ice was 50°F. Rice noodles on ice were 48-50°F.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Lotion was stored with a cutting board and a cut lemon at the bar.

04/07/2015 Inspection, Follow-Up

04/01/2015 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: A sushi bar employee donned gloves without first washing his hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee washed a knife in the food preparation sink.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: pH test results were not available on site for sushi rice held at room temperature.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Pooled eggs on the cold top were 45°F. Garlic in oil was 55°F on the cook line cart.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Cooked breaded chicken was cooling in deep plastic bins, covered with cloth napkins.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Food was stored in plastic grocery bags. Cloth napkins were used to cover food on the cold top and in the walk-in. A cutting board in the back food preparation area was broken and in poor repair.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Shelves in the walk-in refrigerator were lined with cardboard. The walk-in refrigerator door gasket was torn.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the microwave was soiled.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The side of the wok was soiled with grease. The seal between the food preparation table and the wall was soiled.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Soap and bleach were mixed together in the sanitizer bucket.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Soiled knives were stored on the knife magnet in the back food preparation area.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor was in poor repair around the floor sink under the 3-compartment sink.

02/05/2015 Inspection, Follow-Up

01/22/2015 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Repeat violation. Octopus, noodles, and garlic in oil in the walk in cooler were 44°F.

01/09/2015 Inspection, Follow-Up
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: Repeat violation. A proper consumer advisory was not provided on the lunch menu.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Repeat violation. Raw beef in the walk-in cooler was 44°F.

12/29/2014 Inspection, Critical Item
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A proper consumer advisory was not provided on the lunch menu.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: In the walk in cooler: noodles and beef were 44°F. In the South kitchen cold top: chicken was 46°F, dumplings were 49°F, cut tomatoes were 47°F, noodles were 50°F, small dumplings were 48°F.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: The probe thermometer read 14°F when calibrated in ice water.
04a - Critical
Sanitation: Manual
Inspector Comments: Sanitizer was not provided at the facility for use on prep counters.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: The left womens restroom hand sink had no water provided. Hot water of 100°F was not provided at the right womens restroom hand sink.

10/17/2014 Inspection, Follow-Up
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: The menu did not contain a proper consumer advisory statement.

10/09/2014 Inspection, Follow-Up
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Repeat violation: Raw chicken was stored above sauce in the far right reach-in refrigerator on the hot line.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: Repeat violation: The menu did not contain a proper consumer advisory statement.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed wiping their hands on their apron.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Repeat violation: An unapproved employee beverage container was present on a counter in the bar area.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee was observed handling ready to eat food with their bare hands.
07b - Critical
Pest Control: Pesticide application
Inspector Comments: Repeat violation: A fly strip was located above clean food containers in the ware washing area.

09/29/2014 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A severely dented can of oyster sauce was stored with wholesome cans on a shelf in the dry store room. A molded orange was stored with wholesome oranges in a box in the walk-in refrigerator.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw chicken was stored above sauce in the far right reach-in refrigerator on the hot line.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: The menu did not contain a proper consumer advisory statement.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed washing their hands in the three compartment sink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved employee beverage container was present on a counter in the bar area.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Shredded lettuce measured 47 degrees F in the cook line cold top refrigerator.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut off device was present downstream of the atmospheric vacuum breaker at the mop sink.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Flies were present both in the kitchen and bar areas.
07b - Critical
Pest Control: Pesticide application
Inspector Comments: A fly strip was located above clean food containers in the ware washing area.

08/11/2014 Inspection, Follow-Up

08/01/2014 Inspection, Follow-Up
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A food handler was observed rinsing their hands in the sushi bar hand sink.

07/22/2014 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: 7/22/14 Clover sprouts at the sushi bar counter were 77°F.

07/03/2014 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Temperature was not recorded on the salmon freeze log.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw fish was stored above vegetables in the walk-in cooler.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A proper consumer advisory was not provided on the menus.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored next to clean glasses at the bar. An uncovered employee beverage was present on the exposition line.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Rice in the front rice cooker was 100°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Clover sprouts at the sushi bar were 69°F. Garlic in oil in the North cook line cold-top was 70°F.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: The back kitchen hand sink was blocked by a lid.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Air freshener was stored next to single-service articles in the dry storage area.

05/02/2014 Inspection, Follow-Up

04/18/2014 Inspection, Follow-Up
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: 4/18/14 An employee was observed eating on the cook line.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: 4/18/14 In the South cook line cold-top: cooked chicken was 48°F, dumplings were 47°F, assorted dumplings were 54°F. In the North cook line cold-top: cooked cauliflower was 44°F.

04/09/2014 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Two bottles of vermouth at the bar were adulterated with fruit flies.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage with a screw cap was present on the soiled dish machine drainboard.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Garlic in oil on ice on the cook line was 46°F. Tofu on ice near the cook line hand sink was 53°F. Egg batter sitting on top of the South cook line cold-top inserts was 50°F.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not provided at the cook line hand sink.

03/28/2014 Inspection, Follow-Up

03/17/2014 Inspection, Follow-Up
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: 3/17/14 A consumer advisory was not provided on the dinner and to go menus.

02/04/2014 Inspection, Follow-Up
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: 2/4/14 A consumer advisory was not provided on the dinner menu and to go menu.

01/27/2014 Inspection, Follow-Up
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: 1/27/14 A consumer advisory was not provided on the dinner menu and to go menu.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: 1/27/14 An uncovered employee beverage was present next to food items in the North cookline refrigerator.

01/15/2014 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw scallops were stored above ready-to-eat cucumbers in the walk-in cooler.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A consumer advisory was not provided on the dinner menu and "to go" menu.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed dumping water in the front kitchen hand sink. Ice was present in the sushi area hand sink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Two employee beverages with screw caps were present next to food items in the North cookline refrigerator.
05d - Critical
Water, Sewage, Plumbing Systems: Sewage disposal
Inspector Comments: The mop sink did not drain.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Cloth towels were present on the cart in front of the wok, and on the shelf above the range. Cardboard was present in between the cookline cold-tops. Foil was present below the griddle. Cardboard lined the bottom utensil shelf in the warewashing area. The sprayer sink caulking was moldy. The lower shelf to the right of the 3-compartment sink had rust present. Cardboard lined the back prep-area dry storage shelves. The walk-in cooler door gasket was torn. Cardboard lined the cart in the walk-in cooler. Cardboard lined the dry storage shelves. Packing paper was present on the middle cold-top at the sushi bar.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The sides of the fryers and wok were soiled. The vent hood panels were soiled.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The wiping cloth bucket at the sushi bar contained less than 50 ppm chlorine.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A single-service scoop with no handle was present in the bulk rice in the back prep-area. The rice scoop for the rice cookers was stored in standing 63°F water. Several utensils on the prep-sink counter were stored in standing 58°F water.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floors throughout the kitchen areas had peeling paint. The floors were soiled below equipment on the cookline.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The lights above the rice cooker area were burnt out.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Employee glasses were stored on the shelf above the North cookline cold-top.

10/31/2013 Inspection, Follow-Up
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: 10/31/13 A consumer advisory was not provided on all menus where raw or undercooked items are offered.

10/22/2013 Inspection, Follow-Up
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: 10/22/13 An employee beverage was stored next to a food item in between the cold-top refrigerators.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: 10/22/13 The back hand sink was blocked by a box.

10/07/2013 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Salmon was not frozen to -4°F for 7 days and a log of the freezing temperature was not kept.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the warewashing area was observed handling soiled dishes then clean dishes without washing hands in between.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee was observed eating on the back kitchen prep-counter.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Cauliflower and chicken were not effectively cooling while sitting in the North cookline cold-top at 51°F and 52°F respectively.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cut tomatoes in the North cookline cold-top (on top of the inserts) were 52°F.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: The back kitchen hand sink was blocked by a knife sharpener.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were present on the upper can shelf.

08/20/2013 Inspection, Follow-Up

08/06/2013 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: One severely dented can of soy sauce was stored with other wholesome cans on the dry storage shelving.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A consumer advisory was not provided on the menu for items served raw or undercooked.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Ice was present in the cookline hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cut lettuce in a bowl by the cookline hand sink was 73°F.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical in a pump sprayer by the 3-compartment sink was not labeled.