| Violation Date |
Code |
Description |
| 2018-12-20 |
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 mu shu vegetables and brown rice that were cooling in deep covered plast |
| 2018-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved facility smoked salmon on menu that is not asterisked as an undercooked product. verification required. |
| 2018-12-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved facility with sushi rolls, t |
| 2018-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved bok choy and bib lettuce and above 45f in prep top and iceberg lettuce that did not complete cooling process and held for service. cdi items moved to walk in for cooling. observe |
| 2018-12-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed mu shu vegetables and brown rice that were cooling for an hour and a half and did not drop in temperature. cdi instructed it |
| 2018-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf .observed plates, bowls, and plates that were to be moved for immediate service soiled with food debris. cdi items moved to dish pit for cleaning. 4-602.11 cl |
| 2018-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed masago roe stored above cucumbers and rte sauces in sushi cooler, and observed cold smoked salmon on top of cooked fish product. cdi items rearranged. 3-304.15(a) discard gloves |
| 2018-04-17 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p repeat violation. observed the rice press machine is not being cleaned every 4 hours. cdi - |
| 2018-04-17 |
35 |
3-601.12 food shall be offered for human consmption in a way that does not mislead or misinform the consumer. observed product on menu, 'seasonal whitefish'. chef explains that this product is always stripped bass. ehs advised to print off new sheet for |
| 2018-04-17 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed papertowels stored |
| 2018-04-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bok choy overstacked at the flip top. refer to the temperature chart. cdi - educated to prepare foods, then cool down in walkin cooler uncovered, then store in cold holding uni |
| 2018-04-17 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs stored on ove |
| 2018-04-17 |
40 |
3-302.15 raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. observed mushrooms that |
| 2017-11-08 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c: observed upper spray ports significantly clogged with paper and food. paper appeared to be labels that had not been removed before running through the machine. |
| 2017-11-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp cloths on cutting boards and under cutting boards. |
| 2017-11-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: found ginger cream sauce dated 10/30. only item found out of date. cdi- voluntarily discarded. |
| 2017-11-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p: through conversation with pic chris conklin, determined cutting boards and cutting utensils in kitchen and sushi station are not being cleaned every four |
| 2017-11-08 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf: observed bag of mussels with tag already detached and in office. cdi |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce, cooked pasta and ramen broth stored on the top portion of the flip top cooler at 48-49f. cdi by removing to properly cool down in the walk in cooler and replacing |
| 2017-06-28 |
6 |
2-301.12 (c) to avoid recontamination of hands food employees may use disposable paper towels or similar clean barriers when touching such as manually operated faucet handles. observed a food employee at the sushi bar, wash hands without using a barrier t |
| 2017-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans stored as clean with food debris. cdi by removing to store at the dishmachine for proper wash, rinse and sanitize.4-602.11 clean the equipm |
| 2017-06-28 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed brown rice cooling since 11:41 still at 77f in the center four hours later. cdi by voluntary disposal. |
| 2017-06-28 |
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 a container of brown rice cooling while the lid was covering the product |
| 2017-06-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed 2 small washed and cut containers of mushrooms stored on a shelf with unwashed produce. cdi by moving to another location. |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal and plastic food container stacked while wet. |
| 2017-06-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance and clean. observed food debr |
| 2017-06-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. facility has areas of broken floor tiles, around floor drains. re-grouting also needed on floor at dish washing area. some repairs h |
| 2017-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth stored on the cutting board in the cookline side. observed 2 sanitizer wiping cloth buckets at 50ppm quat. cdi by re-filling. |
| 2017-02-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed coffee cup on top of dish machine on the side where dishes come out clean. |
| 2017-02-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed raw poke on appetizer menu without an astrisk next to it. pic stated the menus had just been printed. vr |
| 2017-02-02 |
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 cut cabbage prepared yesterday. cdi: cabbage was properly dated. |
| 2017-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed one small pan of diced tomatoes on prep top by cook line at 47f. tomatoes had just been chopped and placed in prep top. cdi: tomatoes were taken to be quickly cooled |
| 2017-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine sanitizer measuring 0 ppm chlorine. sanitizer was empty. pic stated the sanitizer tested a litle low this morning and that it must have just ran o |
| 2016-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage (slaw), cut bok choy, ramen broth and chicken stock stored for serving at temperatures above 45f. cdi by voluntarily disposing the chicken stock and removing the rec |
| 2016-11-16 |
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 cooked mushrooms missing date labels with the intent to stored for 2 days and boiled eggs in soy sauce without a date label with th |
| 2016-11-16 |
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 working containers of some sauces left unlabeled due to a broken label maker. |
| 2016-11-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed dry wiping cloths with visi |
| 2016-11-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 spray bottles inside the bar missing labels. products did not meet any color chart on any test kit for quat and chlorine based sanitizers. cdi by proper d |
| 2016-11-16 |
45 |
error |
| 2016-11-16 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2016-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal pans and plastic food containers stacked while wet. (repeat) |
| 2016-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buid up behind the soda nozzles in the server station in between the nozzle and lever. |
| 2016-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed gouged cutting boards in the sushi prep area. observed rusty shelving inside the walk in cooler. observed a leak inside the app flip top cooler. according to the pic all items have been submitted for a |
| 2016-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic and metal pans stacked while wet. |
| 2016-09-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed one sanitizer bucket at 50ppm (quat). |
| 2016-09-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the own that sushi roll menu section missing asterisks disclosing what items are offered raw or under coo |
| 2016-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all fresh tcs products inside the walk in cooler measuring above 45f, including but not limited to: cut cabbage chicken salad mixture 53f, cooked noodles 60f, cooked rice noodle |
| 2016-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 cutting boards and 2 metal bowls stored as clean with food debris. observed food debris left on the bases of a few knives stored as clean. cdi by re |
| 2016-09-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the main hand sink line. cdi by providing. |
| 2016-04-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed asterisks missing for sushi rolls in the build your own bento box section. verification required. |
| 2016-04-12 |
8 |
5-202.12 handwashing sinks, installation - pf observed hand sinks in bathrooms reached 65f. handsink near dishwasher running too hot and unable to adjust temp using cold water. staff says water influenced by running of dishmachine. have plumber evalua |
| 2016-04-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed shrimp in cooler at 47. lettuce mix at 50f. tomatoes in non-working flip top at 54f. repairman on-site. facility was using |
| 2016-04-12 |
39 |
3-304.14 wiping cloths, use limitation - c observed wet wiping rags stored on cutting boards and prep areas throughout facility. **3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-04-12 |
54 |
6-202.11 light bulbs, protective shielding - c observed lighting not shatterproof in pendant lighting over buffet and sushi prep. **6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or si |
| 2016-04-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed several containers wet stacked. severe lack of air dry space available. |
| 2016-04-12 |
40 |
3-302.15 washing fruits and vegetables - c observed unwashed raspberries ( in produce clamshell) in bar cooler. no prep sink in bar. pic stated raspberries were to be washed in kitchen then brought to bar in a container. |
| 2016-02-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing/low floor grout at the sushi area. observed missing floor tile at the cook line. repair estimates provided for veri |
| 2016-02-03 |
45 |
4-501.11 maintain equipment in good repair. prep cooler at the line observed not operational. service techician arrived during isnpection for repairs. no food observed stored in the cooler during inspection. |
| 2016-02-03 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed two sanitizer buckets at less than 100 ppm of quat sanitizer. cdi- sanitizer replaced and n |
| 2016-02-03 |
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 plates observed with crab meat reacenly prepared in the sushi prep cooler at 56 f. |
| 2016-02-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p bar dish machine measured 0 ppm. cdi- manager primed the machine and machine is now at 50 ppm. machine was ran again and is at the proper concentration with out manually priming.4-601.11(a) equipm |
| 2016-02-03 |
6 |
2-301.15 only wash hands in handwashing sink.-pf/ 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p -observed employee rinse hands in the prep sink a |
| 2015-09-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a tall trash can blocking the narrow entrance to the sushi handwashing sink. cdi by moving. |
| 2015-09-03 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed ready to eat striped bass in the sushi prep area cooling from room temperature preparation for 5 hrs at 51f. cdi by vo |
| 2015-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products overstacked in the prep cooler above 45f, including but not limited to: bean sprouts, guacamole, chopped cabbage. also observed masago and blue cheese stuffed olives st |
| 2015-09-03 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed brown rice marked with a di |
| 2015-09-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical spray bottles stored next to boxes of soy sauce and chopsticks. cdi by removing or segregating. |
| 2015-09-03 |
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 small dry food containers of spices and large containers of sugar, salt, etc. unlabeled. |
| 2015-09-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a small amount of plastic food containers stacked while wet. |
| 2015-09-03 |
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 a large, deep plastic containers with red curry sauce (made in house with |
| 2015-04-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed one handsink on cook line blocked by trash cans. cdi - by relocating trash cans during inspection. |
| 2015-04-09 |
45 |
4-501.11 maintain equipment in good repair. observed condensation leak at bottom of prep cooler on main line. monitor for repair. note: observed facility has changed out chemical dish machine for high temperature dish machine. obtained water heater inform |
| 2015-04-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean plastic containers stored on shelf with sticker residue. |
| 2015-04-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counter surfaces. |
| 2015-04-09 |
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 shakers on cook line and and some dry good containers stored without labels. |
| 2014-11-20 |
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 a few items that were just prepared and cooling improperly in top part of |
| 2014-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clear and metal pans wet stacked. continue to work on this issue. remove sticker residue also. |
| 2014-11-20 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing/broken floor tiles in various areas of kitchen. service scheduled for floors on monday. |
| 2014-08-18 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing baseboard tiles at dish machine area - work order has been placed. |
| 2014-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic and some metal pans wet stacked on shelf - repeat... |
| 2014-08-18 |
16 |
3-401.11 cook tcs foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed final cook temperature on crab dip at 105f. product was observed then cooling in ice bath with ice wand in center. cooling cha |
| 2014-08-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed low temp chemical dish machine not sanitizing properly - chlorine at 0ppm. cdi - dish machine was primed by head chef and corrected to 50ppm concentration during inspection. observed log |
| 2014-08-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above reach-in prep coolers on main cook line. cdi - drink relocated. |
| 2014-04-02 |
42 |
4-901.11 properly air dry dishes and equipment before stacking. observed metal and plastic pans stacked wet on dish shelf. |
| 2014-04-02 |
19 |
3-501.16 (a)(1) maintain tcs foods for hot holding at 135f/above. observed red curry and orange curry sauce held in steam well < 135f. cdi, reheated on site. |
| 2014-04-02 |
14 |
4-601.11 (a) ensure all food contact surfaces are clean to sight and touch. observed some plastic containers stacked on dish shelf with food debris remaining. cdi, cleaning process started. |
| 2013-12-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed slight moisture inside a few plastic containers stacked at dish area. improvement noted. |
| 2013-12-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed build-up on inside surfaces of ice machine at front and back of kitchen and ice machine at sushi bar. cdi, all ice machines were cleaned during inspection. |
| 2013-09-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. observed handsink at sushi bar blocked by trash can. cdi, trash can relocated. |
| 2013-09-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. observed chemical dishmachine not sanitizing properly at bar. checked at 0ppm chlorine. chemical company was called out. dishmachine |
| 2013-09-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed several items stored in flip top prep cooler on cook line above 45f (*see temperature chart above). pic reports that they have be |
| 2013-09-16 |
27 |
3-502.11 variance requirement. facility is using specialized processes that have not been approved by the state committee. observed no variance for sushi rice. cdi, facility has decided to start using tphc; explained procedure and had facility fill out ap |
| 2013-09-16 |
42 |
4-901.11 equipment and utensils, air-drying required. observed plastic containers stacked wet in dish area. observed employee towel drying dishes. dishes are to be air-dried. space is limited throughout kitchen and especially at dish area. discussed with |
| 2013-09-16 |
31 |
3-501.15 cooling methods. observed some items cooling in walk-in cooler with lid on. ensure that the items that are cooling are vented and stored in shallow pans for rapid cooling. cdi, discussed proper cooling methods with pic. |
| 2013-09-16 |
6 |
2-301.14 when to wash. observed employee loading and washing soiled dishes then unload clean dishes at dish area without first washing hands in between. observed employees not washing hands in between glove changes. cdi, discussed with pic proper handwash |
| 2013-09-16 |
30 |
8-103.11 documentation of proposed variance and justification. facility is using specialized processes that have not been approved by the state committee. observed no varinace for sushi rice. cdi, facility had decided to start using tphc; explained proced |
| 2013-01-07 |
39 |
store wiping clothes when not in-use; in sanitizer. |
| 2013-01-07 |
31 |
use approved cooling methods as discussed-today the lettuce/cabbage mix was cooling in a plastic; covered container that was full of product-portioned out today to finish the cooling process. |
| 2013-01-07 |
41 |
store scoops in product with the handle out; in > or equal to 135f water; or on a clean dry surface- scoop in raw chicken had handle stored in the chicken. also; steam table water taht had mulitple scoops stored in it was only 131f-must be maintained at |
| 2013-01-07 |
6 |
employees must wash hands and exposed arms after tehy have cecome contaminated. employee wearing gloves came in from outside; set down dirty dishes; and then picked up clean dishes with same gloves on-employee stopped to discard gloves and wash hands. al |