| Violation Date |
Code |
Description |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment and tracks of display units. reduce clutter. |
| 2018-09-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed two bottles of sanitizer stored improperly over food. cdi-moved to proper storage. |
| 2018-09-26 |
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 brie cheese stored above 41f and date marked with 7 day hold time. cheese may only be held 4 day |
| 2018-09-26 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cut tomatoes at deli station in direct contact with outside packaging of cucumbers which is not sanitized. cdi-tomatoes discarded. |
| 2018-03-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 4 rotisserie chickens holding below 135f. pic stated chickens are held five hours and some are cooled down for chicken salad. the items out of temperature were not properly sto |
| 2018-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of fried chicken holding above 45f in display cooler. all other items at proper temperature and unable to determine cause of fried chicken holding above 45f. cdi-d |
| 2018-03-19 |
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 several items held past 7 days-deli chubs and cooked breakfast sausage. cdi-discarded. |
| 2018-03-19 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsink at sushi station not reaching 100f. work order put in. verification required. |
| 2018-03-19 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in standing water. |
| 2018-03-19 |
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 bowl of cooked chicken cooling and tightly covered in walk in cooler. it |
| 2017-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris; deli display case, sliding tracks, walk-in cooler floor. |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed deli display missing plastic coving on sliding door. observed walk-in cooler door in disrepair exposing foam core. |
| 2017-12-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing wrist watch and bracelets. |
| 2017-12-21 |
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 sushi packages cooling in display case. cdi packages pulled and propery |
| 2017-12-21 |
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 package of corn beef not date marked in display case. cdi corn beef voluntarily discarded. observed pulled chicken at pizza |
| 2017-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several packages in cheese in cheese holding case above 45f. see temperature chart for temperature observations. cdi cheese voluntarily discarded. pic stated cheese will not |
| 2017-12-21 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2017-07-27 |
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 items such as potato salad and chicken salad put out on open air display |
| 2017-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in cold case holding above 45f. see temperature chart. cdi-product voluntarily discarded; product put out this morning was taken to walk in cooler to rapidly chill. |
| 2017-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a large amount of flies in facility. |
| 2017-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers left on stacked and sanitized pans in sushi area. cdi-stickers removed and pans taken to be re-washed. |
| 2017-07-27 |
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. cleaning needed on floors throughout. |
| 2017-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2017-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment and tracks throughout. repeat. |
| 2017-03-14 |
40 |
3-302.15 wash fruits and vegetables prior to use. remove stickers prior to washing and cutting into avocados. |
| 2017-03-14 |
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 several open chubs of deli meat held past 7 days in deli case. cdi-discarded.3-501.17 date ma |
| 2016-10-24 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service articles (pizza boxes) stored where the |
| 2016-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked. cdi - educated about not leaving items wet stacked; removed containers from each other to allow to air dry. |
| 2016-10-24 |
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/pfn repeat violation. observed that fa |
| 2016-10-24 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed on product, |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products out of temperature in a reach in unit. refer to temperature chart. cdi - discarded product; advised to use thermometers more often to check product. |
| 2016-08-05 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. repeat violation. observed foo |
| 2016-08-05 |
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 that the hot asian bar doe |
| 2016-08-05 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-05-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-05-27 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. at the pizza kiosk, observed single service articles stored in a |
| 2016-05-27 |
19 |
z3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one product considered as hot holding but not at 135f or above. refer to temperature charts. cdi - reheated the product to proper temperature and then placed back to hot hold |
| 2016-05-27 |
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 observed that facility does not break down the slicers and sends each attachment through a was |
| 2016-05-27 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees reconta |
| 2016-03-23 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed food debris built up inside display cases. repeat violation. |
| 2016-03-23 |
14 |
/4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates with food debris on the the plates. cdi - sent through a cleaning procedure at 3 comp sink. |
| 2016-03-23 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-03-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in dispenser. cdi - provided towels to dispenser. |
| 2015-12-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at 3 comp sink low (less than 200 ppm). cdi - new bag of sanitizer was provided to reach proper sanitizer concentration. |
| 2015-12-23 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. repeat violation: observed food debris built up in refrigerators, gaskets, in the display cases, on spray nozzle for the commerc |
| 2015-12-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment wet stacked by walkin cooler for sushi bar. |
| 2015-12-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2015-07-31 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c keep floors clean; observed large amoun'ts of food debris collecting underneath fryers in need of cleaning. |
| 2015-07-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observedd surfaces of fryers collecting large amounts of debris in need of cleaning. |
| 2015-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf; observed pepperonis at pizza station over stacked measuring 50-52 degrees f. cdi excess pepperoni removed. |
| 2015-07-31 |
19 |
(general comment) observed afc using tphc procedures for all hot bar items. |
| 2015-05-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several packaged rotisserie chickens on hot holding unit stored below 135f. cdi-chickens in process of being reheated to 165f. |
| 2015-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packaged sushi held in display cooler above 45f. items stacked on top row above 45f. items stored on bottom row were in correct temperature. cdi-items out of temperature taken t |
| 2015-05-18 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed incomplete labels |
| 2015-05-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed clean rotisserie sticks stored on prep sink with dried raw chicken residue. observed utensils in sanitize compartment of 3 comp sink with food debris |
| 2015-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general cleaning needed on equipment throughout. observed build up of food debris on shelving, on tracks of display cases and hood system cover. |
| 2015-05-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a large amount of flies in food prep area. |
| 2015-01-06 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed incomplete labels |
| 2015-01-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with beginning and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf facility has hot bar with food i |
| 2015-01-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed most items on hot hold display meat display unit below 135f including fried chicken buckets, chicken strips, rotisserie chickens and leg quarters. all items below 135f voluntar |
| 2015-01-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned utensils in sanitizing compartment of 3 comp sink with floating food debris, build up in corners of compartment and greasy residue on edges. s |
| 2014-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build-up around and behind equipment at cook area and food debris inside cabinet where single service articles are stored. |
| 2014-08-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with bracelet on. |
| 2014-08-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in deli. facility has approved pest company coming today to set fly mechanical devices in department. |
| 2014-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items holding in sushi case > 45f. could not determine when items were placed in case. it was determined that these items were not cooled down properly prior to placing in unit. |
| 2014-06-09 |
21 |
properly date mark ph, ready to eat, refrigerated foods held longer than 24 hours and for no more than 7 days. (3-501.17) observed a package of sausage and eggs patties, shrimp and crab leftover without a date label. cdi-labeled.ph, ready to eat, refriger |
| 2014-06-09 |
6 |
employees shall clean their hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean utensils etc. (2-301.14) observed sushi chef returning to kitchen area and began to assemble clean ut |
| 2014-06-09 |
20 |
store phf (potenially hazardous food) at 45f or below. (3-501.16) observed multiple cold hold issues throughout facility. observed sushi cooler holding at 46f, some items in case were under 45f and some above. cdi-all items in sushi cooler moved to walk i |
| 2014-06-09 |
45 |
equipment shall be maintained in good repair. (4-501.11) sushi cooler holding above 45f. repair. |
| 2014-06-09 |
36 |
facility shall be free of pests. (6-501.111) observed flies in kitchen. |
| 2013-12-11 |
47 |
4-602.13 nonfood contact surfaces - c. observed cleaning needed inside cabinets and door tracks under sub case and deli case to removed food debris. observed cleaning needed around equipment at cook area to remove grease and build-up. cleaning also needed |
| 2013-12-11 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. observed quat test strips damaged. it appears that strips had been dropped in the water. cdi, more test strips brought from office. |
| 2013-12-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed a couple of deli meats that were wrapped in deli case without a date. cdi, meats discarded or properly dated. repeat |
| 2013-12-11 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed open employee drink stored on prep table and another bottled drink stored in sushi area next to single service trays. drinks removed durin inspection. repeat |
| 2013-09-26 |
37 |
food shall be protected from contamination by storing the food where it is not exposed to splash or other contamination. (3-305.11) observed speed rack with pans of bread stored beside hand sink that could be potential for contamination from splash. expla |
| 2013-09-26 |
21 |
properly date mark refrigerated, tcs, ready to eat foods held more than 24 hours and for no more than 7 days.(3-501.17) observed several opened deli meats such as turkey, ham, roast beef without any date label. cdi-all items labeled during inspection. |
| 2013-09-26 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. (5-205.11) observed two hand sinks blocked. one hand sink was blocked with speed rack loaded with bread. cdi-hand sinks unblocked. |
| 2013-09-26 |
4 |
properly store employee drinks to prevent contamination of food, clean equipment and single use articles. (2-401.11) observed employee drink stored on prep surface. no food on counter for potential contamination at time of inspection. cdi-drink moved to b |
| 2013-06-12 |
31 |
properly cool foods. (3-501.15) observed fried chicken patties stored in cold hold pans at sandwich make table. chicken had just been fried and temperature was at 76f. cool items down in walk in cooler; cold hold unit not for cooling foods. |
| 2013-06-12 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (5-205.11) observed handsink blocked upon arrival. cdi-items removed that were blocking handsink. |
| 2013-06-12 |
20 |
store tcs foods cold at 45f or below. (3-501.16) observed sushi stored above 45f in display case. also observed items at sandwich make table above 45f due to overfilling the pans. cdi-items cooled down. |
| 2013-06-12 |
54 |
intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. (6-501.14) clean dust accumulation from hood system. |
| 2013-03-26 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris (4-601.11) clean tracks and crevices of display cases and around equipment. |
| 2013-03-26 |
42 |
after cleaning and sanitizing; equipment and utensils b) may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry (4-901.11) observed employee put pans into sanitizer and began to d |
| 2013-03-26 |
30 |
documentation of approved variance request needed. (8-103.11) |
| 2013-03-26 |
27 |
variance needed for sushi rice. (3-502.11) |
| 2013-03-26 |
20 |
keep phf cold at 45f or below. (3-501.16) observed items in cold display case above 45f which may have been due to defrost cycle or heat from lamps. air temperature of display case was 41f. food products out of temperature taken to walk in cooler to cool |
| 2013-03-26 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2012-12-11 |
23 |
raw foods must have consumer advisory.consumer advisory reminder posted for sushi but no disclosure. |
| 2012-12-11 |
21 |
refrigerated phf ready to eat food must be date marked. observed some food products without date label and some products held past 7 day hold time. cdi-products voluntarily discarded. |
| 2012-12-11 |
46 |
maintain wash basin at 110f. |
| 2012-12-11 |
20 |
keep potentially hazardous foods cold at 45f or below.observed deli meats at sub station over stacked in pans and above 45f. cdi-food put in refrigeration. |