| Violation Date |
Code |
Description |
| 2018-12-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. cleaning needed on floors around floor drains. |
| 2018-12-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw fish.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over vegetables. cdi-all items rearranged to proper sto |
| 2018-09-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knife stored in between equipment. repeat. |
| 2018-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2018-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over cooked chicken. cdi-rearranged to proper storage order.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observe |
| 2018-06-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knife stored in between equipment. |
| 2018-06-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor. |
| 2018-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of broccoli stored on floor. |
| 2018-06-19 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed employee washing hands in prep sink. cdi-directed to wash hands in hand sink only. |
| 2018-03-27 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knife stored in between equipment. |
| 2018-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket with no label and label faded on another bottle. cdi-relabeled. |
| 2018-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage and bamboo shoots stored on counter above 45f. pic stated items had not been out on counter long. cdi-placed back into cooler. |
| 2018-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2018-03-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed noodles stored uncovered. cdi-covered.3-302.11(a) separate the different types of raw animal foods. -pf observed raw pork stored with raw chicken. cd |
| 2017-12-29 |
7 |
3-301.11 do not contact exposed ready to eat food with bare hands. observed employee handling sliced mango with bare hands. cdi-discarded. |
| 2017-12-29 |
8 |
5-205.11 maintain access to handsinks. observed container of rags stored in bar handsink. cdi-removed. |
| 2017-12-29 |
22 |
3-501.19 properly label foods on tphc. observed sushi rice with no time label. cdi-pic stated sushi rice just made. cdi-labeled with time. |
| 2017-09-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed large leak at handsink in sushi station. |
| 2017-09-19 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed plastic containers used in direct contact with food and not appr |
| 2017-09-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed can of wd-40 stored on speed rack above items such as bags of flour, salt. cdi-moved to proper storage. |
| 2017-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items holding above 45f in large flip top cooler. see temperature chart. pic stated that temperature of unit was not checked today and some items had remained in cooler overnigh |
| 2017-09-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed more handwashing between glove changes needed. cdi-educated pic and employees. |
| 2017-06-15 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed plastic containers used in direct contact with food and not appr |
| 2017-06-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knives stored in between equipment. |
| 2017-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed chlorine sanitizer in bucket at 0ppm. |
| 2017-06-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed new menu in place and one item chirashi bowl containing sashimi missing asterisk. provide by next inspect |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs items left out on counter and above 45f. see temperature chart. cdi-all items put into cooler. |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2017-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp being thawed in prep sink and a pan of lettuce sitting uncovered on drainboard of same prep sink and subject to possible contamination. cdi-lettuce removed. observed raw |
| 2017-03-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over avocados. observed cooked shrimp held in same container as raw fish. cdi-items re-arranged to proper storage order.3-302.11(a)(4) protect food in storage using |
| 2017-03-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed open container of soap stored next to lettuce being prepped in prep sink. cdi-soap removed.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed |
| 2017-03-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a large amount of tcs items stored on counters at room temperature such as cut cabbage, cooked noodles, rehydrated noodles, and cooked chicken above 45f. these items are not to |
| 2017-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plates stacked while wet. |
| 2017-03-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed bowls being used as scoops. |
| 2016-12-06 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed plastic containers used in direct contact with food and not appr |
| 2016-12-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of sauce, multiple containers of oil and boxes of food stored on floor. |
| 2016-12-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed noodles cooling in walk in in plastic containers and tightly covered. cdi- |
| 2016-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic in oil and rehydrated noodles on ice above 45f. cdi-ice refilled around pans.observed all items in small prep cooler above 45f. pic stated these items were put into coole |
| 2016-12-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp being prepped next to raw carrots in prep sink. cdi-carrots removed from prep area. repeatobserved employee place raw chicken and raw shrimp in one bowl to be cookd and |
| 2016-08-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep surfaces throughout. |
| 2016-08-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels provided at wait station area. cdi-provided. |
| 2016-08-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp sitting on prep sink drainboard next to ready to eat garnishes. observed raw meat items stored above lettuce. cdi-garnishments removed from prep sink and items rearrange |
| 2016-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on interior of ice machine. |
| 2016-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a large amount of items stored on counter above 45f. see temperature chart for violations. cdi-all items put into cooler. |
| 2016-08-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a large amount of buckets of food stored on the floor throughout. |
| 2016-08-16 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed bowl used a scoop for noodles soaking in water. observed knife stored i |
| 2016-08-16 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed plastic containers used in direct contact with food and not app |
| 2016-08-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed breaded cooked chicken cooling on counter at 79f. active cooling must take |
| 2016-06-03 |
14 |
. 4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed cleaning needed to interior portion of microwave.4-501.114 maintain sanitizer at co |
| 2016-06-03 |
13 |
• 3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over beef and raw fish. cdi-product moved to correct storage order. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packa |
| 2016-06-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed battered shrimp sitting in the fryer basket at 90f. pic states shrimp is partially cooked and held for further cookin |
| 2016-06-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior surface of reach-in coolers and flip top units. observed build up and rust on shelving and floor in walk-in cooler. (re |
| 2016-06-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils and sauces not labeled as required. |
| 2016-06-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed sushi rolls topped with roe not asterisked on the menu. cdi-pic added an asterisk to the menus by hand. |
| 2016-03-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface. |
| 2016-03-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking spray arm. |
| 2016-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on equipment throughout. |
| 2016-03-21 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed plastic bins in use with direct contact with food. unable to de |
| 2016-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counters. |
| 2016-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bus tub of lettuce stored on floor of walk in cooler.3-304.13 linens may not be used in direct contact with food. observed re-u |
| 2016-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage and cooked chicken stored on counter above 45f. cdi-placed in walk in cooler. |
| 2016-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed wooden bowl used for sushi rice with dried rice particles. cdi-taken to be rewashed. observed buil up on soda nozzles.4-501.114 maintain sanitizer at |
| 2016-03-21 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employees cutting avocado used for ready to eat sushi items with bare hands. cdi-avocado discarded. |
| 2015-12-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee at dish machine handle soiled utensils and begin to pu |
| 2015-12-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available at hand sink at server station. cdi-towels provided. |
| 2015-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items above 45f. see temperature chart. all items out of temperature due to being left out on counter too long during lunch rush and not put away properly. observed |
| 2015-12-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed butane torch can stored over open flip top unit. cdi-relocated to proper storage. |
| 2015-12-28 |
37 |
3-304.14 linens may not be used in contact with food. observed large amount of food in contact with re-usable linens.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of sa |
| 2015-12-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2015-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on surfaces such as outside of chemical bottles and outside of lids on plastic containers. |
| 2015-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on fan covers and non-food contact surfaces of utensils. |
| 2015-07-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knife stored in between equipment. |
| 2015-07-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers soiled with grease/debris/build up and stored as clean. cdi-items taken to be re-washed. |
| 2015-07-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef and raw scallops in walk in cooler. cdi- items rearranged.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and |
| 2015-07-23 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee preparing plate garnishment out of of raw vegetables without gloves. all garnishment shall be wash |
| 2015-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on top of clean dishes used for customer food. |
| 2015-03-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a honey bun and a employee drink stored on the table at the service stations. cdi - items discarded. |
| 2015-03-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing gloves without washing hands. cdi - by instruction. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling cle |
| 2015-03-02 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee at sushi bar preparing/cutting smoked salmon with bare hands. cdi - by instruction to cook salmon |
| 2015-03-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without food manager's certification. pic informed me that he and his sushi chef are going to take the class in the near future. |
| 2015-03-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no labels on squeeze bottles. 3-601.12 honestly presented - c (a) food shall be offered for human consumption in a way tha |
| 2015-03-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed wait staff not wearing hair restraints. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ri |
| 2015-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed food items inside reach-in cooler (see temp chart) above 45f. it was determined that vents inside cooler had frozen and needed to be defrosted. cdi - all items taken out of coo |
| 2014-11-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items including pills, bandaids, drill, etc. stored on shelf with dry good items. |
| 2014-11-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed prepared sauces that will be held for 2-3 days not date marked in walk-in cooler. cdi - date marking process started during inspec |
| 2014-11-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw beef used for wontons stored below raw chicken in walk-in freezer. cdi - items rearranged. |
| 2014-11-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee uncovered drink and plate of food stored on prep surface. cdi - all items removed during inspection. |
| 2014-11-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without food manager certification. employee with certification did not meet requirements of person in charge duties. |
| 2014-08-05 |
1 |
2-102.12 ensure that a certified food protection manager is present at all times.- c observed person in charge at the time did not have food protection manager certification.2-102.11 demonstration - pf. observed an employee in facility with certification |
| 2014-08-05 |
4 |
. 2-401.11 properly store employee beverages to prevent contamination. - c observed uncovered drinks stored throughout facility. cdi, discarded on site. |
| 2014-08-05 |
7 |
3-301.11 food handlers shall not contact ready-to-eat food with bare hands. - p,pf observed employee assembling ready-to-eat sabi burrito with bare hand. observed one glove on and the other touching burrito as it was being assembled. cdi, burrito discard |
| 2014-08-05 |
8 |
6-301.12 provide all handsink with some type of hand drying provision - pf. observed hand sink at bar without paper towels. cdi by providing towels. |
| 2014-08-05 |
23 |
3-603.11 provide consumer advisory on menu for items served raw or undercooked. - pf observed to-go sushi menu without consumer advisory. observed lunch menu missing asterisk indicator on disclosure statement and raw/undercooked item of menu. verification |
| 2014-08-05 |
20 |
3-501.16 (a)(2) and (b) maintain potentially hazardous food (time/temperature control for safety food) for cold holding at 45f/below. - p observed cut and shredded cabbage > 45f; breaded chicken > 45f on counter; garlic and oil sitting in inadequate ice b |
| 2014-08-05 |
12 |
3-402.12 provide approved paperwork or written agreement from supplier for frozen fish specified in 3-402.11. - pf observed no letter of guarantee from kgi trading nc inc. and no updated letter from taiyo seafood inc. person in charge is to notify suppli |
| 2014-03-24 |
20 |
. 3-501.16 (a)(2) and (b) maintain tcs foods for cold holding at 45f/below. observed breaded chicken 50f and cut cabbage 47f that had been sitting out and moved to reach-in cooler. garlic and oil mixture sitting in inadequate ice bath at 48f on top. cdi, |
| 2014-03-24 |
6 |
2-301.15 ensure all employees are washing hands properly the handsink. observed employee rinsing hands off in prep sink. cdi, had employee stop and properly wash hands at handsink; discussed proper handwashing with owner. |
| 2014-03-24 |
39 |
3-304.14 properly store wiping cloths in chemical sanitizer when not in use. observed wet wiping cloths in kitchen on counter and other locations not stored in chemical sanitizer. |
| 2014-03-24 |
13 |
3-304.11 meat tongs on prep unit being used interchangably for raw meats. observed raw chicken on beef dispensing tongs and raw beef on shrimp dispensing tongs. cdi, removed all dispensing utensils to be washed and sanitized and replaced with clean tongs |
| 2014-03-24 |
42 |
4-901.11 properly air dry dishes before stacking. observed plastic containers on shelf above 3-comp sink stacked wet. |
| 2014-03-24 |
41 |
3-304.12 properly store in use utensils properly in water of 135f/above. observed utensils on stove stored in water of 93f. repeat |
| 2013-12-02 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed spatula stored in water of 122f. observed small metal bowls stored on top of food products inside flip top cooler. do not store these bowls inside flip top cooler and use handled utensils. |
| 2013-12-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed a box of broccoli stored on the floor under prep sink in kitchen. box removed. observed sushi rice stored in rice cooker on floor at sushi bar. rice cooker removed and placed o |
| 2013-12-02 |
31 |
3-501.15 cooling methods - pf.. observed sweet and sour chicken that had already reached below 135f still cooling improperly out on speed rack. cdi, chicken moved to inside walk-in cooler to cool properly. |
| 2013-12-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed container of shredded and cut cabbage and breaded chicken sitting out on counter above 45f. observed rice noodles sitting out |
| 2013-12-02 |
7 |
3-301.11 preventing contamination from hands - p,pf. observed employee handling cucumber that would not be washed again before consumed with bare hands. cdi, instructed to discard cucumber and use gloves. observed employee preparing sushi fish with bare h |
| 2013-12-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed uncovered employee drinks stored on counter next to rice cooker and clean plates and another drink stored on prep table on cook line. drinks removed. |
| 2013-08-19 |
6 |
2-301.14 when to wash. ensure hands are washed as often as neccessary to prevent contamination of food and clean equipment and utensils. observed employee slicing and handling raw carrots then cleaning and sanitizing slicer only to proceed to handling/sli |
| 2013-08-19 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager on site. |
| 2013-08-19 |
4 |
2-401.11 eating, drinking, or using tobacco. properly store employee beverages in a manner to prevent contamination. observed employee beverage stored improperly in kitchen on shelf next to clean plates and bottled powerade drinks stored inside reach-in c |
| 2013-08-19 |
12 |
3-402.11 parasite destruction. observed outdated parastic destruction letter for fish dated back to march 2012. cdi, advised to obtain a more recent copy of the parasitic destruction paperwork. |
| 2013-08-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a proper consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure |
| 2013-08-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed shredded and cute cabbage stored |
| 2013-08-19 |
27 |
3-502.11 variance requirement. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice. cdi, by instruction; left instruction on possibly using tphc for 4 hours on sushi ric |
| 2013-08-19 |
30 |
8-103.11 documentation of proposed variance and justification. facility is using specialized processes that have not been approved by the regulatory authority. observed no variance for sushi rice. cdi, instruction; left instruction on possibly using tphc |
| 2013-08-19 |
37 |
3-305.11 food storage-preventing contamination from the premises. ensure food is protected from contamination by storing in a located where it is protected from splash, dust, or other contamination. observed rice noodles soaking in kitchen uncovered. obse |
| 2013-08-19 |
42 |
4-901.11 equipment and utensils, air-drying required. observed dishes that were stacked wet on shelf above 3 comp sink at dish area. |
| 2013-08-19 |
26 |
7-201.11 separation-storage. properly store chemicals to prevent contamination. observed raid chemical bottle stored with packaged food items i.e rice noodles. cdi, relocated. |
| 2013-03-25 |
37 |
cover food and protect from contamination. (3-305.11) observed rice noodles soaking uncovered. cdi-covered. |
| 2013-03-25 |
30 |
facility must submit for and comply with variance requirements for the acidification of rice to render it non tcs. (8-103.11) cdi-application given. more information to follow. |
| 2013-03-25 |
27 |
facility must submit for and comply with variance requirements for the acidification of rice to render it non tcs. (3-502.11) cdi-application given. more information to follow. |
| 2013-03-25 |
23 |
consumer advisory needed for raw items. (3-603.11) menu has half of disclosure for sushi. an asterisk is beside cooked items and disclosure at bottom that items are cooked. disclosure to advise consumers that the rest of offerings are raw or undercooked i |
| 2013-03-25 |
21 |
properly date mark tcs foods. (3-501.17) observed cut lettuce and cabbage without date mark. cdi through instruction. |
| 2013-03-25 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed 2 containers of rice noodles soaking. one container was above 45f. cdi-ice added to bring down temperature. |
| 2013-03-25 |
4 |
properly store employee drinks. (2-401.11) observed employee drink stored on top shelf of flip top unit. |
| 2012-12-26 |
23 |
consumer advisory shall have disclosure and reminder. missing the disclosure part of consumer advisory. |
| 2012-12-26 |
21 |
date mark phf; refrigerated; ready to eat foods. no date marking used in facility. educated. |
| 2012-12-26 |
27 |
variance required for sushi rice. will provide more information when received from state. |
| 2012-12-26 |
8 |
6-301.12 provide towels at handsink. handsinks shall be used for hand washing only. observed dishes stored at handsink and no paper towels provided. cdi-towels restocked. |
| 2012-12-26 |
37 |
cover food and protect from contamination. observed rice noodles soaking uncovered. cdi-covered. |
| 2012-12-26 |
54 |
designate areas for employee belongings. observed employee cell phone stored on package of food. |
| 2012-12-26 |
30 |
variance required for sushi rice. will provide more information when received from state. |
| 2012-12-26 |
2 |
no employee sick policy at facility. educated and handouts given. |