| Violation Date |
Code |
Description |
| 2019-01-25 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged walls at freezer near rear door and molding pulling away from walls i |
| 2019-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep unit . repeat. |
| 2019-01-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sushi mat plastic cover only changed daily . advised that the covers must be changed every four hours . cdi pic removed cover and had employee |
| 2018-11-09 |
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. observed grease build up on floor. |
| 2018-11-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids open. |
| 2018-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on prep unit. |
| 2018-11-09 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site at time of inspection. |
| 2018-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef, chicken and mixed greens in walk in cooler at greater than 45 degrees . observed two different cuts of salmon and one cut of tuna at greater than 45 degrees . cdi all p |
| 2018-07-06 |
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 rice for sushi records hav |
| 2018-07-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on duty. |
| 2018-07-06 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler not maintaining appropriate temperatures . cdi removed food that could be saved and discarded foods that could not be determined how long temperature control was not maintained. verifi |
| 2018-04-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed molding in rear kitchen damaged and in need of repair. also observed holes i |
| 2018-04-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors damaged and in need of replacement. -0 points-5-501.115 maintaining refuse areas and enclosures - c observed alot of debris on ground a |
| 2018-04-17 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on prep unit .4-402.11 fixed equipment, spacing or sealing-installation - c hand sink cabinet pulling away from wall and in need of sealing. also 3 compartment in need of sealing. |
| 2018-04-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing reminder on numerous items on menu. 10 day verification required. |
| 2018-04-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef . repeat violation cdi reordered storage. |
| 2018-04-17 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand washing sign posted at hand sink in kitchen . cdi provided hand sign to post.-0 points- |
| 2017-11-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. |
| 2017-11-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed spring mix and several dressings uncovered in the walk in. |
| 2017-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several stacks of plates with food debris and residue left on them. cdi- an employee moved all plates to the dish machine area to be properly washed. |
| 2017-11-15 |
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 rice scoop stored in water at 90f. |
| 2017-11-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.- observed no manager on duty certified in a food protection manager course. |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-repeat- observed grease and food debris residue build up on cold holding equipment and cookline throughout the facility. |
| 2017-11-15 |
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.- repeat- observed hard to reach areas in need of cleaning |
| 2017-11-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- repeat- observed employee clothing mixed in with single use items.6-202.11 light bulbs, protective shielding - c- observed outside dry storage li |
| 2017-11-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- repeat- observed several cutting boards with deep cuts and grooves in need of resurfacing or replacing. |
| 2017-08-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed sanitizer at 0 ppm cl. cdi- employee brought the concentration to 50 ppm cl. |
| 2017-08-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed white rice hot holding at 126f. cdi- pic brought the rice to well above 165f. |
| 2017-08-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed two bleach, glass cleaner, and two degreaser spray bottles all unlabeled. cdi- pic labeled items. |
| 2017-08-10 |
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 oil and soy sauce in squeeze bottles not labeled. |
| 2017-08-10 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - observed lemon container being stored on top of ice inside the blue ice chest. pic had an employee voluntarily discard the ice and removed he plastic container. |
| 2017-08-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed an employee use handsink to change sanitizer bucket to proper concentration. cdi- pic and employee were both informed the handsink shall only be used for hand |
| 2017-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed food debris and food residue build up on cold holding equipment handles and doors. clean equipment as often as needed to prevent and reduce the bui |
| 2017-08-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- repeat- observed dumpster lids open during the inspection. pic covered dumpster. |
| 2017-08-10 |
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.- observed floors and walls in need of cleaning in hard to |
| 2017-08-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed employee food mixed in with retail food. |
| 2017-08-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cutting boards in need of replacing do to deep cuts and grooves. |
| 2017-06-23 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizers - c (not observed, but based on conversation) large blue rolling ice bin must be washed, rinsed, and sanitized inside facility - was advised that unit was being cle |
| 2017-06-23 |
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 quickly cool cooked foods that are prepared from room temperature ingredients - food must be to 45f within 4 hours - observed |
| 2017-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed soft cheese in hoshizaki refrigerator at 58f and caviar paste at 60f - cdi by disposal of food - hoshizaki cooler not nsf or ansi and not operating properly - no tcs foods to b |
| 2017-06-23 |
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 large container of shrimp sauce in walk-in made more than 24 hours ago with no label - item was out of compliance for temperature |
| 2017-06-23 |
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 2 pans of covered carrots stacked in walk-in at 68f - still within time f |
| 2017-06-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed hoshizaki display cooler to be non-nsf/ansi - also not holding proper temperature - must be replaced4-501.11 maintain equ |
| 2017-06-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed 2 dumpsters open with trash spilling out - suggest speaking with dumpster company to see if they will agree to allow you to lock dumpsters and supply |
| 2017-06-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing end caps on bulb close to grill.6-501.14 change the filters and clean the intake and exhaust air |
| 2017-06-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 employees wearing watches, one w/rubber bracelets - cdi by removing items |
| 2017-02-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed several squeeze bottles not labeled. |
| 2017-02-28 |
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 pre-rinse soiled utensils and without washing hands |
| 2017-02-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts- observed sushi rice(60) and spring mix (50) all above 45f. cdi- pic voluntarily discarded the items. note: pic was given tphc form for sushi rice. |
| 2017-02-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf .5pts- observed consumer advisory not containing disclosure statements.vr will occur no later than 2/9/17 to ensur |
| 2017-02-28 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. 0pts- observed beverage pitchers and tea station right next to handsink splash zone. pic was informed to equip the sink with a splash guard or move beverage station. |
| 2017-02-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - 0pts- observed packaged raw fish being stored above rte butter in the low boy cooler. cdi- employee changed order of items. |
| 2017-02-28 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed walk in cooler door in need of repair. observed walk in functioning at 51f. pic contacted repair man during inspection. ehs observed repair man fix issue during the inspection. |
| 2017-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 0.5pts- observed grease build up on sides of equipment on cook line. also, door handles have food debris build up on them. clean items as needed to re |
| 2017-02-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- observed dumpster doors open during inspection. |
| 2017-02-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 0pts- observed floor grout in need of repair near cook line. also observed frp wall in |
| 2017-02-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat- 0.5pts- observed several wet wiping cloths being stored on prep surfaces after use. ensure wiping cloths are placed in sanitizer after each use. sanitizer should be at least 50ppm cl |
| 2016-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from drying rack over dish machine. |
| 2016-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on cutting board. cdi - relocated into sanitizing solution. |
| 2016-09-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection. |
| 2016-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of food debris from hard to reach areas of walk in cooler shelves. improvemnt noted from last inspection. |
| 2016-06-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 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. sanitizing solution in bucket clou |
| 2016-06-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available. vr - will return with in 10 days to verify facility has thermometer. |
| 2016-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs and food debris including pieces of raw chicken in gap of handle on dry goods cantainers. clean. |
| 2016-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths held in 10ppm chlorine solution. cdi - solution dumped and remade at 200ppm. |
| 2016-03-28 |
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 rice cooling in containers with lids on in walk in cooler. cdi - lids removed to p |
| 2015-12-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on interior surfaces of ice machine. clean. repeat violation. |
| 2015-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p a small amount of fried rice left in warmer holding bleow 135f. cdi - rice reheated to 165f+. |
| 2015-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on prep table upon entry to kitchen. cdi - staff relocated to sanitizing solution without being asked. |
| 2015-08-07 |
45 |
general comment4-501.11 maintain equipment in good repair. paint peeling on metal shelves in walk in cooler causing shelves to rust and making them no longer easily cleanable. repaint shelves. |
| 2015-08-07 |
37 |
general comment3-306.11 protect food on display using shields, packaging, or other effective means. -p fried onions on counter top wwith lid open exposing food. cdi - lid closed. |
| 2015-08-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on interior surfaces of ice machine. clean. |
| 2015-08-07 |
8 |
general comment6-301.14 post a hand wash sign at each handsink. no hand washing sign in men's rest room. cdi - adhesive handwashing sign left with pic to post. |
| 2014-08-27 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizer between uses. observed a wet wiping cloth being stored beside the shrimp sauce containers in the walk in cooler. cdi. |
| 2014-08-27 |
8 |
6-301.13 handwashing aids and devices, use restrictions - c. handwashing sinks shall be used for handwashing only. observed dishes in the handwashing sink upon arrival. cdi. |
| 2014-08-27 |
4 |
2-401.11 eating, drinking, or using tobacco - c. all employee drinks shall be stored in a designated area. observed employee drinks being stored in the reach in cooler by the grill. cdi. r. |
| 2014-04-17 |
30 |
general comment: 8-103.11 documentation of proposed variance and justification - pf. observed vinegar being used to render sushi rice non-potentially hazardous (in the past, the rice has either been held cold or hot to render it non-potentially hazardous) |
| 2014-04-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed butter cold holding at 50f on the food prep table beside the grill. observed cut lettuce cold holding at 50f in the walk in c |
| 2014-04-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed a single service to go container with rice inside of it being stored with clean to go containers in the walk in cooler. cdi- container with rice inside of |
| 2014-04-17 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed an employee drink being stored above consumer foods in the reach in cooler behind the grill. cdi- employee drink was voluntarily removed. |
| 2014-01-30 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-01-30 |
13 |
all foods shall be stored in order of final cook temperature. observed raw eggs being stored over raw fish in the reach in cooler behind the grill. cdi- raw eggs were moved to the bottom shelf. |
| 2014-01-30 |
14 |
all working bottles of bleach sanitizer shall be concentrated at 50-200ppm chlorine. observed a bucket of sanitizer with 0ppm chlorine. cdi- bleach was added to the solution to yield 100ppm chlorine. |
| 2014-01-30 |
37 |
all foods shall be stored at least 6 inches off the floor. observed food being stored on the floor inside of the walk in cooler. cdi- foods were moved to shelf inside the walk in cooler. |
| 2014-01-30 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths (one on the sushi prep table, the other on the prep table directly behind the grill). cdi- wet wiping cloths were removed and placed in sanitizing so |
| 2014-01-30 |
20 |
all potentially hazardous food shall be cold held at 45f or below. observed 1 pound of beef, 1/4lb of cut broccoli, and 1/4lb of cut lettuce cold holding at 48f since this morning. cdi- beef, cut lettuce, and cut broccoli were voluntarily discarded. |
| 2013-11-13 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed wet wiping cloths throughout the facility. cdi by instruction. |
| 2013-11-13 |
19 |
all potentially hazardous foods shall be hot held at 135f or above. observed rice hot holding at 98f. cdi- pic stated that the rice had been there since 11:30am. all rice was placed in a plastic container and moved to the walk in cooler in order to proper |
| 2013-11-13 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivlant for any food employee present. cdi by instruction. |
| 2013-07-29 |
54 |
all employee personal belongings shall be stored in a designated area in order to prevent contamination. observed employee keys being stored with the clean dishes. cdi- employee keys were removed. |
| 2013-07-29 |
46 |
all chlorine sanitizing solutions shall be maintained at 50-200ppm. observed a working container of sanitizer at 0ppm. observed the dishwasher to be sanitizing at 0ppm. cdi- dishwasher was primed and tested at 50ppm chlorine. bleach was added to the worki |
| 2013-07-29 |
45 |
. . all equipment shall be maintained in a state of good repair. observed the freezer not to be working. cdi- all food was still in temperature of 45f and was moved to the walk in cooler to properly thaw. |
| 2013-07-29 |
41 |
scoops shall be stored with their handles up and out of the food. observed the handle of the mushrooms scoop in the mushrooms. cdi- the scoop for the mushrooms was removed. |
| 2013-07-29 |
2 |
an effective employee health policy shall be in place in order to prevent food borne illness. observed no employee health policy in place. cdi- employee health policy template was given to pic. |
| 2013-04-12 |
14 |
food contact surfaces shall be clean to sight and touch. observed food debris in the onion soup cups. observed a dirty knife behind the sushi table. cdi-items were washed and sanitzied. |
| 2013-04-12 |
31 |
cooling shall be conducted in shallow pans and hot food shall be placed in the walk in cooler; uncovered/vented; in order to reach 70f in 2 hours. observed cooked rice being cooled on the prep table at 71f. cdi- rice was moved to the walk in cooler to rea |
| 2013-04-12 |
37 |
food shall be protected from contamination by protecting food from cross contamination via unsanitzed surfaces. observed carrots being held in the 3 compartment wash sink in a metal container. cdi- carrots were moved to the prep table. |
| 2013-04-12 |
38 |
effective hair restrains shall be worn by employees during food preparation. observed sushi chef with no hair restrain. cdi- hat was provided and worn by sushi chef. |
| 2013-04-12 |
39 |
wet wiping cloths shall be stored in a sanitzing solution when not in use. observed several wet siping cloths throughout the facility. |
| 2013-04-12 |
47 |
non-food contact surfaces shall be clean to sight and touch. observed heavy buildup on the interior of the reach in cooler. |
| 2013-04-12 |
54 |
employee drinks; food; and personal items shall be stored in a designated area away from food and clean utensils. observed three employee drinks: one in the reach in prep cooler and two in the clean dish area. cdi- drinks were voluntarily discarded. |
| 2013-04-12 |
41 |
in use utensils such as scoops shall be stored with their handles up out of the food. observed the handle of the chips scoop in the chips and the scoop for the mushrooms in the mushrooms. cdi by instruction. |
| 2013-03-26 |
53 |
keep floors; walls and ceiling clean and in good repair; observed wall behind dish machine in need of cleaning; observed flooring near baseboards and under cooking equipment in need of general cleaning and repair. |
| 2013-03-26 |
47 |
keep non-food contact surfaces clean; observed sides of cooking equipment collecting food debris in need of general cleaning. |
| 2013-03-26 |
42 |
properly air dry; observed numerous containers in kitchen area stacked wet. |
| 2013-03-26 |
41 |
properly store in use utensils; observed cooking utensils stored in bucket of standing water measuring 90 degrees f.(f) in a container of water if the water is maintained at a temperature of at least 57oc (135o f) and the container is cleaned at a frequen |
| 2013-03-26 |
7 |
prevent contamination from hands by practicing no bare hand contact; observed employee bare hand touch lemons for customer beverages; beverages discarded and tongs used to obtain lemons. |
| 2012-12-31 |
42 |
properly air dry; observed numerous container stacked wet in kitchen area. |
| 2012-12-31 |
53 |
keep floors clean and in good repair; observed damaged base boards throughout establishment. |
| 2012-12-31 |
47 |
keep non-food contact surfaces clean; observed electrical tape wrapped on handles of knives in kitchen area creating a surface which can not be cleaned. |
| 2012-12-31 |
45 |
keep non-food contact surfaces in good repair; observed broken handle on chest freezer in need of repair. |
| 2012-12-31 |
23 |
provide consumer advisory for raw or undercooked meat products; observed consumer advisory needed for sushi products offered on menu; cdi education advisory in place by next inspection. |