| Violation Date |
Code |
Description |
| 2018-12-03 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light bulb in reach in freezer not shatter proof. cdi- removed. |
| 2018-12-03 |
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. spoon handle stored in mixed |
| 2018-12-03 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed some black residue on interior ice machine wall. |
| 2018-12-03 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfsink blocked by cart. cdi- cart moved. keep access to sink clear. |
| 2018-12-03 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. one personal drink stored on table. |
| 2018-06-29 |
53 |
6-502.12 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. observed debris accumulation on the swing door leading t |
| 2018-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation in-between the fryer and oven and on the stove top. |
| 2018-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs food items cold holding above 45f in a flip top cooler. cdi- products were discarded. vr required to ensure unit is functioning properly. |
| 2018-06-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed an employee rinse off hands in a prep. sink. cdi- discussion with pic about where to wash hands.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub |
| 2018-02-22 |
6 |
2-301.14 when to wash - p - observed food employee touch their face but not wash hands. cdi by instruction. |
| 2018-02-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 2 knives, a pot and several container lids stored as clean but soiled. cdi, items relocated for cleaning. |
| 2018-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sea urchin at sushi display case at 51 degrees f. cdi, operator voluntarily discarded sea urchin. |
| 2018-02-22 |
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 lettuce recently prepared according to pic and cooling in deep covered c |
| 2018-02-22 |
45 |
4-202.16 nonfood-contact surfaces - c - non food contact surfaces exposed to splash or spillage shall be constructed of smooth, non absorb ant and easily cleanable material. observed wax paper and mat located around hand washing sink behind front counter. |
| 2018-02-22 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed soil accumulating on floor of back kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed crack in corner of |
| 2018-02-22 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed some equipment that was clean stored in soiled area below prep table. |
| 2017-11-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw beef with commercial packaging open stored with ready to eat food in tall reach in freezer. observed sushi fish stored over pre-cooked egg in low prep refriger |
| 2017-11-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2017-11-27 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf - observed employee touch cut lettuce with their bare hands. cdi, operator voluntarily discarded lettuce. |
| 2017-11-27 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf- pic provided invoice from true world for sea urchin roe with no parasite destruction documentation available. item offered raw |
| 2017-11-27 |
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 - observed package of cooked pork, open container of milk and cooked noodle not date marked in walk in un |
| 2017-11-27 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed black soil residue accumulating in ice machine. repeat.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some knives, bowls, |
| 2017-11-27 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed cutting board and cutting board mat placed on top of soy sauce container that had some food residues and soil. |
| 2017-11-27 |
39 |
observed 1 wet wiping cloths stored next to vegetable at prep station. |
| 2017-11-27 |
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 non absorbent. observed absorbent wooden chopsticks being used as multiuse utensils in |
| 2017-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed low prep refrigerator gasket accumulating soil and soil on top of knife utensil holsters where clean knives were stored. |
| 2017-09-25 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some soil buildup on floors of kitchen, near dish machine, below and behind some equipment. |
| 2017-09-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed a split gasket on door of reach in freezer. observed low lighting in kitchen.4-501.12 cutting surfaces - c - observed 1 cutting board with heavy scratches / scoring. replace or resurface. |
| 2017-09-25 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed working container of flour and bread crumbs not labeled by common name of food as required. |
| 2017-09-25 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed ice machine accumulating black soil residue. cdi by instruction. |
| 2017-09-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store unwashed produce separate from other ready to eat foods. observed some lemons and other unwashed produce stored over ready to eat foods in walk in unit. cdi by instru |
| 2017-05-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not certified. cdi by instruction. repeat. |
| 2017-05-22 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf - observed sushi chef handle garnish with their bare hands. cdi by instruction. |
| 2017-05-22 |
9 |
3-201.11 use food from approved sources only. - observed labeling not in english for food spice located in facility. cdi, operator voluntarily discarded spice. ensure all foods from approved source. |
| 2017-05-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw fish stored with bean sprouts in low reach in prep unit in kitchen. observed raw fish stored ov |
| 2017-05-22 |
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 some non ansi / nsf absorbant wooden lids. lids were not smooth |
| 2017-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce stored in water at 49 degrees f. cdi by instruction. time as a public health control discussed with pic. |
| 2017-05-22 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil inside gasket in reach in refrigerator. ensure hard to reach areas of food equipment cleaned. observed some soil residues between co |
| 2017-05-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed several container lids and a bowl stored as clean but soiled with food debris. cdi, equipment relo |
| 2017-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed breading station at fryer with flour mixture at 71 degrees f. cdi, time as a public health control discussed with pic as option. |
| 2017-02-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. at least one certified pic on site at all times shall be an ansi accredited certified food protection manager. observed no certified pic on-site during inspection. rep |
| 2017-02-20 |
6 |
2-301.12 cleaning procedure - p - use proper methods to wash hands. observed a food employee turn faucet off with their bare hands after washing their hands. cdi by instruction. |
| 2017-02-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed container of raw squid stored in contact with container of soy sauce in walk in cooler. observed pa |
| 2017-02-20 |
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 - observed a container of potatoes salad with a date of preparation of 2/18 but operator stated was prepa |
| 2017-02-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - tcs foods shall be hot held at 135 degrees f and above. observed soup hot held at 117 degrees f. cdi, soup reheated to required temperature. |
| 2017-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored next to clean equipment on storage rack. observed absorbent single-service towel located underneath cutting board at sushi prep area. |
| 2017-02-20 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed containers of soy sauce with food debris used as prep table with cutting board located on top of. |
| 2017-02-20 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. store clean equipment in a clean, dry location. observed clean equipment stored in container collecting food debris and soil. |
| 2017-02-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed 2 some ceiling lights out in back storage area near exit door and low lighting provided.4-202.11 food-contact surfaces-cleanability - |
| 2017-02-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed soil and food debris accumulating in hard to reach areas in corners of kitchen, on floors near back exit door, on f |
| 2016-11-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed 1 container of raw squid stored over ready to eat soy sauce in walk in cooler. cdi, foods relocated for proper storage. |
| 2016-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tofu overstacked in flip top prep unit and lettuce held on ice above 45 degrees f. cdi, operator relocated foods to rapidly cool. |
| 2016-11-17 |
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 - observed cooked egg in packaging not date marked and over 24 hours at sushi area according to operat |
| 2016-11-17 |
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 flour and dry ingredients not labeled at food prep area. label with common name of food. |
| 2016-11-17 |
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 some utensil handles in contact with containers of food in kitchen. ens |
| 2016-11-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. repeat. |
| 2016-11-17 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to keep them clean. observed clean drain board accumulating soil residues. |
| 2016-11-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed damage to dumpster lid and some boxes stored around dumpster. replace dumpster and ensure that pest harborage is prevented. improvement made since prev |
| 2016-11-17 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed some soil and debris accumulating in hard to reac|h areas in corners of kitchen and on floor near ice machine as we |
| 2016-11-17 |
45 |
4-202.11 food-contact surfaces-cleanability - pf- food contact surfaces shall be free from heavy cracks, chipping, etc. observed metal container with food but container had crack. cdi, bowl voluntarily discarded by pic.4-101.11 characteristics-materials f |
| 2016-07-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. repeat. |
| 2016-07-25 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing and be easily accessible for employee use. observed clean bowls stored in front of handwashing sink behind sushi bar. cdi, equipment re |
| 2016-07-25 |
14 |
to 4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed employee wash and rinse but not properly sanitize equipment when washing equipment. cdi by instruction. |
| 2016-07-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - ensure consumer advisory is complete on all menus. observed take out menu, including nats roll not identified with asterisk for under |
| 2016-07-25 |
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 - observed 1 container of milk not date marked in reach in refrigerator. cdi by instruction. improvem |
| 2016-07-25 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c - observed handwashing sink in restroom with gap between wall and equipment and in need of caulking or resealing.4-501.11 good repair and proper adjustment-equipment - c - observed 2 ceiling li |
| 2016-07-25 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some containers lids accumulating debris and soil in walk in cooler. observed low storage shelf at prep table in kitchen accumulating soi |
| 2016-07-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outdoor dumpster lids and doors left open and some trash accumulating around dumpster.5-501.17 provide a covered waste bin in female restrooms. observe |
| 2016-07-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed clean bowls being wet stacked in kitchen.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storin |
| 2016-04-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw fish over boiled egg in low reach in unit. ready to eat foods stored with raw meat in walk in c |
| 2016-04-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2016-04-18 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee turn off facet with their bare hands after handwashing behind sushi bar. cdi by instruction. |
| 2016-04-18 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee prepare cauliflower with their bare hands and place food in flip top prep unit. food employee stated that this food was going to be |
| 2016-04-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf- handwashing sinks shall be easily accessible for employee use. observed clean containers stored at handwashing sink behind sushi bar. cdi, containers relocated. |
| 2016-04-18 |
14 |
l4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned to site and touch. observed knives stored as clean in holster but soiled with food debris. cdi, knives relocated for cleani |
| 2016-04-18 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be smooth, nonabsorbant, easily cleanable and free of breaks or cracks. observed iced tea urn with heavy cracks and with tape covering c |
| 2016-04-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed rice date marked with the wrong month in walk in cooler and package of turkey and ham not date marked as well as several containers o |
| 2016-04-18 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces throughout kitchen and on counter near dining area. repeat. |
| 2016-04-18 |
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 in-use utensils stored in water below 135 degrees f at 3 compartment si |
| 2016-04-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cut lettuce cold held at sushi bar at 63 degrees f and food employee |
| 2016-01-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use and be only used for handwashing. observed a trash can stored in front of handwashing sink in kitchen and observed a food empl |
| 2016-01-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish stored over cooked egg in low reach in refrigerator behind sushi bar. observed raw eggs stored over ready to eat foods in walk in cooler. cdi, operator re |
| 2016-01-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - cold held foods shall be cold held at 45 degrees f and below. observed cut lettuce cold held at 64 degrees f. operator stated that th |
| 2016-01-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - provide consumer advisory on to-go menu and identify all sushami items. observed some items missing or not idenfied with asterisk, inc |
| 2016-01-21 |
34 |
4-204-112 temperature measuring devices-functionality - pf - ensure a functional temperature measuring device to measure ambient air temperature in hot hold or cold hold equipment used to store tcs foods. observed temperature measuring device on low reach |
| 2016-01-21 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed a wet wiping cloth stored on table in kitchen. |
| 2016-01-21 |
45 |
4-402.12 fixed equipment, elevation or sealing - c - observed several handwashing sinks not sealed to wall in restrooms and kitchen. repeat. observed non-nsf listed rice cutter behind sushi bar and in kitchen as well as non nsf saki unit. ensure all equip |
| 2016-01-21 |
47 |
4-602.13 nonfood contact surfaces - c- nonfood contact surfaces shall be free from an accumulation of soil. obsderved debris accumualting in reach in gasket doors and grease residues between grill and other cooking equipment. |
| 2016-01-21 |
52 |
5-501.15 outside receptacles - c - waste handling units for refuse shall be installed so accumulation of debris and rodent attraction harborage is prevented. observed trash and garbage stored outside of dumpster with container lids left open. |
| 2016-01-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area. observed clean bowls stored at handwashing sink behind sushi bar. |
| 2015-08-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer avaialable. verification required by 8/31 |
| 2015-08-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee turn faucet off with bare hands. cdi by instruction. |
| 2015-08-21 |
13 |
store raw foods so that cross contamination is prevented. observed raw chicken removed from commercial packaging and stored over raw beef in reach in freezer. observed raw fish stored over lettuce in low reach in refrigerator behind sushi bar. observed ra |
| 2015-08-21 |
37 |
store foods 6 inches from the ground. observed 1 bag of bread crumbs stored on ground. cdi, operator relocated food. |
| 2015-08-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed no certified pic on site during inspection. cdi by instruction. repeat. |
| 2015-08-21 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c - seal behind equipment not easily moveable or space 6 inches from the wall. observed handwashing sinks in need of sealing / caulking in restrooms and in kitchen. observed a sink not sealed or |
| 2015-08-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal phones, wallet, stored on shelf next to clean equipment. observed employee food stored over customer food. |
| 2015-08-21 |
38 |
employees shall not wear any jewelry on wrists or fingers except a plain wedding band. observed sushi operator wearing wrist bands. |
| 2015-08-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. current pic is a certified food handler but no manager on site had an ansi accredited certified food protection manager certification. cdi by instruction. |
| 2015-08-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw animal fish removed from commercial packaging and stored over ice cream and cooked foods in reach -in freezers. cdi, operator relocated foods for proper storage. repeat. |
| 2015-08-05 |
14 |
l4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed ice machine starting to accumulate some black mold residue in ice machine. cdi, clean. |
| 2015-08-05 |
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 beef placed in walk in unit to cool overnight in a tightly covered container at 6pm . food was at 49 degrees f at 11am d |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p -observed cut lettuce near sushi station at 67 degrees f. cdi, operator relocated lettuce to rapidly cool. |
| 2015-08-05 |
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 a container of cooked squid, and cooked carrot dish not date marked in walk in cooler. observed a container of cooked fish with a |
| 2015-08-05 |
22 |
3-501.19 time as a public health control - p,pf - implement time as a public health control. observed pic sushi chef using time as a public health control and identifying time on a log. observed no written procedures on site for process. time as a public |
| 2015-08-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed several spray bottles of toxic cleaners located over clean equipment in facility. cdi, toxic substances relocated. |
| 2015-08-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed consumer advisory on sushi takout menu in very small font and hard to read. ensure that consumer adviso |
| 2015-08-05 |
37 |
protect food from contamination sources not specifically noted by code. observed food employee handling shrimp in 3 compartment sink near soiled dishes. separate process and ensure to clean and sanitii 3 compartment sink prior to being used as a food prep |
| 2015-08-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on prep tables throughout kitchen. |
| 2015-08-05 |
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 in-use utensils stored in water at room temperature. |
| 2015-08-05 |
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 several clean cloths stored on soiled areas and racks in kitchen and storage space.4-803.11 storage of soiled linens - c |
| 2015-08-05 |
46 |
clean warewashing sink as often as necessary to keep them clean. observed drainboards of 3 compartment sink accumulating soil. clean;. |
| 2015-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a lot of food debris, grease and soil accumulating in between cooking equipment in kitchen and on bottom of flip top prep coolers, in fryer equipmen |
| 2015-08-05 |
53 |
floors, walls, and ceilings shall be cleaned as often as necessary to keep them clean. observed heavy accumulation of food debris and soil in hard to reach areas of kitchen, including under racks and behind storage racks near ice machine.observed ceiling |
| 2015-08-05 |
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 beef cooling in container from night before in a tightly covered pan. c |
| 2015-03-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled chemical spray bottles. cdi- labels were added.7-201.11 store toxic materials to avoid contamination. -p observed two bottles of hairspray s |
| 2015-03-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over pickled bamboo in the walk in cooler. cdi- storage rearranged. |
| 2015-03-30 |
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 one container of potato salad made on 3/28 without a datemark. cdi- datemark added. |
| 2015-03-30 |
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 facility did not have a written pro |
| 2015-03-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickled ginger and soy sauce containers stored on the floor near the 3 compartment sink and below a sushi cold holding case. |
| 2015-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris buildup on the stove top in-between the burners and on the side of the stove between the stove and the fryers. observed soiled gaskets on s |
| 2015-03-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a 'household use' kitchenaid food processor on site. |
| 2015-03-30 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid on the waste receptacle in the women's restroom. |
| 2015-03-30 |
53 |
6-502.12 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. observed debris on the ceiling tiles above a food prepar |
| 2015-03-30 |
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 an ice scoop with the handle stored in the ice. |
| 2014-10-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic to have expired certification. |
| 2014-10-16 |
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 handle dirty dishes then handle clean dishes without w |
| 2014-10-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray deoderizor and vitamins on shelf above clean dishes. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled bottle of sanit |
| 2014-10-16 |
42 |
general comment- 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed knives stored in between prep table and wall. do not store knives here as this is not a easily cleanab |
| 2014-10-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw chicken stored over top of cooked meat in walk in cooler. pic moved. |
| 2014-10-16 |
47 |
general comment- 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of freezer with food debris. |
| 2014-10-16 |
53 |
general comment- floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some wall damage in hallway storage area. |
| 2014-10-16 |
45 |
general comment- 4-501.11 maintain equipment in good repair. observed split gaskets on reach in freezer in back storage area. |
| 2014-10-09 |
21 |
general comment- 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 numerous items in walk in cooler cooked and cooled with no date marking. |
| 2014-10-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p 2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equ |
| 2014-10-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one with food safety certification during time of inspection. |
| 2014-10-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can and service rolling cart in way of hand sink upon arrival. these items were placed back due to limited space numerous times making the hand sink not a |
| 2014-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tempura shrimp and fried vegetables on draining rack (from fryer) upon entering kitchen at 104f degrees. shrimp and vegetables discarded. |
| 2014-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pooled eggs used for batter sitting on counter top at 68f degrees. eggs discarded. |
| 2014-10-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of deodorizer stored on shelf above customer multi use plates and utensils. |
| 2014-10-09 |
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 putting tempura shrimp and fried vegetables onto plates with bare hands. instructed employee about |
| 2014-10-09 |
39 |
general comment- 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths used under cutting boards throughout. |
| 2014-10-09 |
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 dishes stored directly behind hand sink in sushi area (touching the faucets) with splash and debris. also observed |
| 2014-10-09 |
45 |
general comment- 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed several small residential rice cookers and warmers. |
| 2014-10-09 |
47 |
general comment- 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up in bottoms of coolers and in gaskets. |
| 2014-10-09 |
53 |
general comment- floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall damage near the ice machine and under front sushi counter. |
| 2014-10-09 |
37 |
protect food from contamination sources not specifically noted by code. observed plated foods stored on counter directly beside preperation sink where dumping and rinsing occured without splash guards and splash all around on counter top. provide splash |
| 2014-03-26 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee drinks; observed employees coffee stored on prep surface with and above food contact surfaces. drink discarded. |
| 2014-03-26 |
6 |
. -2-301.14 when to wash;2-301.12 cleaning procedure; properly wash hands; observed employees going from touching dirty dishes and performing food prep without washing hands; cdi employees given directive and education on hand washing. |
| 2014-03-26 |
7 |
3-301.11 preventing contamination from hands; do not touch rte food products with bare hands to prevent contamination; observed employees touching rte food products with there bare hands; cdi products discarded and staff educated on no bare hand contact i |
| 2014-03-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance; ensure that all hand sinks are accessible; observed only hand sink in kitchen area blocked by dirty dish cart and a collander full of trash stored inside hand sink making sink not accessible. cd |
| 2014-03-26 |
33 |
3-501.13 thawing; thaw using approved methods; observed frozen fish thawing in standing water in prep sink. (use running cool water, heat or refrigeration to thaw) |
| 2014-03-26 |
41 |
3-304.12 in-use utensils, between-use storage; properly store utensils between use; observed numerous knives stored between wall and prep table on dirty surfaces. |
| 2014-03-26 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed surfaces of all cooking equipment collecting debris in need of cleaning; observed shelving throughout establishment collecting debris in need of cleaning. |
| 2014-03-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors, walls and ceiling clean; observed flooring underneath all cooking equipment collecting heavy food debris in need of cleaning. |
| 2013-09-26 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p. one employee asked about required health policy. employee advised of not being allowed to work if ill, but was not able to advise of required r |
| 2013-09-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handwashing sink blocked with cart. cdi- verbal correction, cart relocated. operator was advised that handwashing sink must be kept available at all time to allow handwashing without the ne |
| 2013-09-26 |
18 |
3-501.14 cooling - p. two large packages of rice wrapped in plastic being cooled in the walk in cooler. operator advised rice has been in the cooler for at least 12 hours. rice is not at 45f or below within the required time frame for cooling. cdi- operat |
| 2013-09-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. cooked items in walk in cooler and prep coolers; including rice, cut lettuce, cooked noodles are not marked per the rule. per operator statemen |
| 2013-09-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. operator has now corrected menus to include a completed consumer advisory, however font is smaller than 11 point font requirement. size |
| 2013-09-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. cleaning of sides of equipment, filters, hvac vents, and shelving at prep area/ utensil storage area is needed. |
| 2013-09-26 |
41 |
3-304.12 in-use utensils, between-use storage - c. scoops for rice being stored in room temperature water. cdi- verbal correction, storage corrected. |
| 2013-09-26 |
45 |
4-101.19 nonfood-contact surfaces - c. large hvac vent at cook line is rusted. replace/ resurface vent. |
| 2013-09-26 |
31 |
3-501.15 cooling methods - p- rice tightly wrapped during cooling, cooked seaweed tightly covered during cooling. cdi- methods corrected |
| 2013-03-28 |
23 |
consumer advisory shall be provided for all foods offered raw and/or under cooked. sign for remainder is posted at entry; but there is no indication as to what foods are offered raw and/or under cooked. cdi- verbal correction. discussed option with operat |
| 2013-03-28 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. only handwashing sink in prep area was blocked with a cart. cdi- cart was relocated. discontinue blocking handwashing sink. |
| 2013-03-28 |
19 |
food items being held hot for safety shall be maintained at 135f or above. cooked pork being held on metal rack at cook line. operator advised that it will be cooked again when ordered. cdi- verbal correction; items cooked again and held hot at stove. |
| 2013-03-28 |
20 |
food items being held cold for safety shall be maintained at 45f or below. two containers of lettuce for salads not under temperature control. cdi- verbal correction. ice added to containers for rapid cooling. |
| 2013-03-28 |
7 |
except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such a |
| 2013-03-28 |
21 |
potentially hazardous foods being stored more than 24 hours shall be date marked per rule requirement. food items not date marked in prep cooler and walk in cooler. cdi- verbal correction. opened commercially packaged items are also to be date marked. |
| 2013-03-28 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11. provided and explained variance application and handouts to operator today. |
| 2013-03-28 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. large ceiling vent at cook line is corrod |
| 2013-03-28 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2013-03-28 |
42 |
clean equipment and utensils shall be stored as specified under ? (a) of this section and shall be stored covered or inverted. various utensils stored as clean stored in containers that had dried debris in them and around them. store clean utensils to pre |
| 2013-03-28 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. covered receptacle is needed. |
| 2013-03-28 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-03-28 |
54 |
areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. employee personal items; food; and beverages are stored at various |
| 2013-03-28 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment. see item 27. |
| 2012-11-16 |
8 |
handwashing signs advising employees of when and how to wash their hands must be posted. no handwashing signs posted at handwashing sinks. cdi- verbal education as to rule requirement. |
| 2012-11-16 |
14 |
food contact equipment shall be clean to sight and touch. mold build up on ice shield. operator was advised return visit will be completed by november 26; 2012 to check for cleaning of ice shield. |
| 2012-11-16 |
14 |
food contact equipement shall be clean to sight and touch. interiors of reach n coolers; reach in freezers; and prep coolers with dried food debris in them. cdi- verbal education as to rule requirement. |
| 2012-11-16 |
20 |
maintain cold holding temperature of 45f or below for all potentially hazardous food items. cut/ shredded lettuce stored in water 65f. cdi- verbal education as to rule requirement. corrected |
| 2012-11-16 |
21 |
potentially hazardous ready to eat foods being stored in the walk in cooler and prep coolers not date marked. cdi- verbal education as to rule requirement. handout provided. |
| 2012-11-16 |
23 |
consumer advisory shall be provided as notice of undercooked or raw food items being offered. no consumer advisory for sushi. cdi- verbal education as to rule requirement. handout provided. consumer advisory must be in place for all raw and/ or undercooke |
| 2012-11-16 |
27 |
food establishment shall obtain a variance from the regulatory authority. no variance in place at this time for sushi preparation and serving. cdi- verbal education provided as to rule requirement. more directive to follow. |
| 2012-11-16 |
30 |
documentation of variance shall be provided for approved process. no documentation of variance or haccp provided by operator today for sushi preparation and service. cdi- verbal education provided as to rule requirement. more directive to follow. |
| 2012-11-16 |
37 |
stored food as to prevent contamination from premises. container sof sauce stored on the floor; cut lettuce stored on drain board next to basin with soild pans and bowls in it and on drain board. cdi- all storage corrected. |
| 2012-11-16 |
37 |
store food as to prevent contamination from premise. organizing and arranging of food items in the dry goods area and walk in cooler is needed. |
| 2012-11-16 |
38 |
wearing of bracelets and watches is prohibited during food preparation. employee wearing bracelets while preparing food. cdi- verbal education as to rule requirement. |
| 2012-11-16 |
45 |
non food contact surfaces that require cleaning shall be constructed of corrosion resistant nonabsorbent and smooth material. large ceiling vent at cook line is rusted. replace |
| 2012-11-16 |
47 |
non food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil residue. lower shelving; exterior and tops of equipment with dried residue on them. cleaning is needed. |
| 2012-11-16 |
53 |
provide floors; walls; ceilings constructed with material that is easily cleanable. damaged or missing cove tile at wall entry to kitchen. replace/ repair damaged cove tile. |
| 2012-11-16 |
8 |
handsinks must be supplied with papertowels/ approved method for hand drying. no papertowels at back handsink or other approved method for hand drying. cdi- operator replaced papertowels. |
| 2012-11-16 |
35 |
common name for all seasonings; dry goods; oils; and mixes shall be indicated on stated items. some in use dry goods and oils not labeled. cdi- verbal education as to rule requirement. |
| 2012-11-16 |
8 |
handwashing sinks must not be obstructed at any time. handwashing sinks blocked with cart and trash can. cdi- verbal education as to rule requirement. |