| Violation Date |
Code |
Description |
| 2018-10-09 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c employee was using a cell phone for a timer. observed keys, eye-glasses and cell phones stored above and adjacent to prep surfaces. refrain from using cell phones while fo |
| 2018-10-09 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair damaged ceiling tile near smoker in back prep area, repair damaged baseboard near beer walk in cooler. 0 points. |
| 2018-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers stored under the prep table. repeat -.5 |
| 2018-10-09 |
26 |
7-102.11 common name-working containers - pf observed liquid chemical and dry chemical stored in containers with no labels. cdi- chemicals were labeled. |
| 2018-10-09 |
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 boiled eggs dated with a time that exceeds the 7 day hold time. cdi- eggs were discarded. repeat |
| 2018-10-09 |
14 |
4-601.11(a) food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup and slight water moisture on plates stored in 1 door reach in unit along the make line. also observed several containers stored as cleaned with sticker |
| 2018-10-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed ready to eat asparagus being stored below raw beef in walk in cooler. cdi- foods were rearranged during the inspection. -0 points. |
| 2018-03-07 |
14 |
4-601.11(a) food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on plates in sushi bar under wait station. cdi - pic sent plates to dish pit for cleaning. -0- |
| 2018-03-07 |
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 tomatoes date marked 2/12 that were frozen and thawed without pic able to account for amo |
| 2018-03-07 |
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 unlabeled reused plastic tubs in sushi area and at the cook line without labels. -1- repeat |
| 2018-03-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the bar and sushi bar. -0- |
| 2018-03-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial rice cooker under the prep table in kitchen. -0- |
| 2018-03-07 |
49 |
5-205.12 prevent a cross-connection between plumbing and wastewater. observed soda nozzles in bar submerged below flood level in water bucket. cdi - pic raised soda nozzles, disassembled them and soaked the parts. -1- |
| 2018-03-07 |
54 |
6-303.11 provide adequate lighting in all required areas. observed low lighting in rear men's restroom stall. -0- |
| 2018-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying rack. -.5- |
| 2017-12-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed small bowls of spices under the flip top without labels. -0- |
| 2017-12-21 |
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 working container of aioli at the cook line and the backstock in the walk in cooler date marked |
| 2017-12-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seasonal menus missing the disclosure on one -side. cdi - pic adjusted the templates during the inspectio |
| 2017-12-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee cooking and reheating food without wearing hair restraint. -.5- |
| 2017-12-21 |
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 butter at room temperature |
| 2017-12-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed bin with paper towels and toilet paper stored directly on the floor in the women's restroom. -.5- repeat |
| 2017-12-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards at the cook line with dark debris inside grooves. cdi - pic took these out of service for re-surfacing.4-202.11 f |
| 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 buildup on the walk in cooler gaskets. -1- repeat |
| 2017-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep tables. -0- |
| 2017-08-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one handsink with soiled wiping cloth present and another handsink with dump sink strainer present and used as a dump sink. both handsinks were located in the b |
| 2017-08-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed rte cole slaw stored under unwashed produce in the walk in cooler. cdi - pic moved the rte cole slaw to the top shelf as the other foods were unwashed on the shelf. -0- |
| 2017-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked brown and white rice in hot box at 109f and 120f, respectively. observed garlic butter hot holding at 129f in the coldest section of the food. cdi - pic voluntarily disc |
| 2017-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods, such as cut bibb lettuce and hot pickled onions in the flip top unit at 50-59f. cdi - pic moved the freshly replenished items to the walk in cooler to cool down and v |
| 2017-08-09 |
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 butter held at room tempera |
| 2017-08-09 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags from august mixed in with the tags from july |
| 2017-08-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towels and toilet paper store din bins stored directly on the floor in the restrooms. 4-904.11 display and handle single- |
| 2017-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving in the dish pit and on the gaskets on the walk in coolers. -1- repeat |
| 2017-08-09 |
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 low grout near the rear prep tables and cracked floor tiles. -0- |
| 2017-08-09 |
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 taken from flip top that were out of temperature cooling with sheet |
| 2017-06-30 |
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 dust buildup on the ceiling of the rear kitchen |
| 2017-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside lid of the ice chest in the bar, standing water in the prep unit to the right of the brick oven and buildup on the walk in she |
| 2017-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed missing insulation in flip top at the cook line, peeling shelving in the sushi prep coolers, damaged ice chest lid in the bar and out of service low boy in the rear kitchen. repeat -1- |
| 2017-06-30 |
42 |
4-904.11 (a) kitchenware and tableware-preventing contamination - c employees handling clean dishes shall prevent cross-contamination of the food contact surfaces. observed food employee carrying plates with thumbs touching the fcs of plates. -0- |
| 2017-06-30 |
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 sushi knives stored in the soiled bottom of the prep cooler and cleaned |
| 2017-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies near the cook line and fruit flies in the bar. -1- |
| 2017-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of mashed potatoes in the hot box at 133f. cdi - pic voluntarily discarded. -0- |
| 2017-06-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dumped ice in the handsink in a strainer. cdi - pic moved strainer to dump sink and reminded employees to use handsink only for dumping. -0- |
| 2017-02-21 |
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 time used for sushi rice wi |
| 2017-02-21 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign tot he far left of the hot line, facing the hot line. cdi - sign emailed today. -0- |
| 2017-02-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lipstick stains on wine glasses in the bar. cdi - pic sent glasses to dish room for cleaning. -1.5- |
| 2017-02-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watch and bracelets on arms of several food employees. -0- |
| 2017-02-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on cutting board at the sushi station. knife is used throughout service to wipe knife between uses. keep wet wiping cloth in sanitizer between uses. -.5- rep |
| 2017-02-21 |
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 coffee maker and other equipment stored directly on the floor in outside storage area. elevate these at least six inches |
| 2017-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed broken door on one cabinet in the bar, missing screw in one door on low prep near the ice machines and damaged gasket inside ice machine near the dish room. repair these. -0-4-501.12 resurface or replac |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the prep cooler gaskets at the cook line. clean these. -1- repeat |
| 2016-12-01 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed monthly storage of shellstock tags for november with tags in |
| 2016-12-01 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine with hot water sanitizing at 108f. the booster heater was off and service tech onsite to service unit during inspection. cdi - bo |
| 2016-12-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed items on the menu made with cold smoked salmon without consumer advisory, such as ngiri sushi. cdi - pic |
| 2016-12-01 |
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 unlabeled working containers of oils and spices. label these with the common name of the items. -0- |
| 2016-12-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter in sushi station. keep in sanitizer between uses. -0- |
| 2016-12-01 |
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 unlabeled crab dip, incorrectly labeled sushi tuna and expired crab dip. cdi - crab dips volunta |
| 2016-12-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed eating portion of utensils facing up in storage rack. invert these. -0- |
| 2016-12-01 |
45 |
4-205.10 food equipment, certification and classification - c use equipment in accordance with the data plate. observed prep cooler stating not for potentially hazardous foods with tcs foods inside. cdi- pic placed only non-tcs foods inside. -0- |
| 2016-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on gaskets of prep coolers at front line. clean. -.5- repeat |
| 2016-12-01 |
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 missing ceiling tiles over chemical storage area and over ice machines. repair |
| 2016-12-01 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knife and grater in the sushi station stored on soiled, peeling counter |
| 2016-09-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - employee cell phone stored on prep table where actively working. discontinue practice as cell phones are not cleanable and can contaminate hand |
| 2016-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on dry storage shelving, reach in units/low boys particularly gaskets, and lower portions of prep tables. |
| 2016-09-29 |
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 out of date due to product (coconut soup, lobster mix, and other items) being 4 |
| 2016-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed three pans of leafy greens in unit reading 59-60f. observed cooked product in low boy and shrimp on make top reading 53f and 50f. cdi - discarded. |
| 2016-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts - one pan of mashed potatoes read 127-130f. cdi - reheated to read 172. |
| 2016-09-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - employee beverage stored on prep area. |
| 2016-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed garlic and oil mix, butter, and tomato mix out of temperature. cdi- items discarded. |
| 2016-06-13 |
13 |
. 3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef over oysters. observed raw beef over sauces. |
| 2016-06-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - observed small pan of wings with visible signs of being par-cooked and confirmed by chef. cdi- product discarded. dis |
| 2016-06-13 |
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 few products not labeled on line. observed a major improvement in overall dating. continue to monitor date marking. cdi- items d |
| 2016-06-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0pts - menus for banquet meals do not have reminder or disclosure. / raw and shellfish section of the menu can b |
| 2016-06-13 |
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 - 0 pts - observed cooked product cooling in melted ice (water), large deep pan of |
| 2016-06-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed fruit flies in bar area. |
| 2016-02-22 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2016-02-22 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - large bamboo bowls used for sushi are no longer approved. remove from establishment. a smooth and easily cleanable bowl shall be used. |
| 2016-02-22 |
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 product on one unit not labeled (cut leafy greens, tomatoes etc.). cdi -product labeled. 3-501.18 discard the food requiring date |
| 2016-02-22 |
20 |
h3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - ceviche and other products in sushi reach in read 49-50f. shrimp, coconut milk, beans, duck, and other product in reach in read 47-49f. cdi- product voluntarily discarded. repairman c |
| 2016-02-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - container of cooked lobster stored under raw lobster. containers of cooked product stored under fish on prep table in walk in. cdi- product moved. |
| 2016-02-22 |
9 |
3-201.11 use food from approved sources only.-p - mushrooms are received from vendor. pic provided a invoice from rijad indicating names of product bought but do not have the components of approval. below are requirements needed for approval. 1. the mush |
| 2015-11-16 |
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 - 0 pts - observed dish washing employee go from soiled to clean dishes |
| 2015-11-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - cooked lobster meat stored with raw lobster. / raw crab stored above ready to eat foods. cdi- lobster voluntarily discarded. |
| 2015-11-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - poached eggs on brunch menu did not have asterisk. no disclosure on the brunch menu. |
| 2015-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - chicken stock stored in 5 gallon containers tightly covered. cdi- product placed |
| 2015-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in the pull out drawers area and minor cleaning in shelving in walk in cooler |
| 2015-11-16 |
45 |
4-502.11(a) maintain utensils in good repair. - replace any cracked or broken lids or utensils. // 4-501.11 maintain equipment in good repair.- repeat - shelving in dry storage area is beginning to rust. assess/replace. / shelving in reach in units is be |
| 2015-11-16 |
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 - regrouting needed in ware washing area. |
| 2015-11-16 |
40 |
3-302.15 wash fruits and vegetables prior to use. - stickers observed on avocados and fruits. cdi- employee removed stickers and rewashed all product. |
| 2015-08-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - fish in sushi reach in and some in display prepared this morning were tigh |
| 2015-08-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - cooked meat stored in bag with raw meat. raw lobster stored over cooked lobster and raw lobster over crab meat. raw short ribs stored over sushi grade fish. cdi- meat stored with raw meat |
| 2015-08-20 |
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 - repeat - a few tcs items on line were not properly dated. duck was incorrectly labeled 2-18. pic states it was made in august. cdi- items |
| 2015-08-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - two spray bottles stored on the floor. do not store on floor. |
| 2015-08-20 |
54 |
6-303.11 intensity-lighting - c - 0 pts - lighting low in walk in cooler. replace any light bulbs that are not in good working condition in the kitchen. |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - dry storage shelving is in need of cleaning. |
| 2015-08-20 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-08-20 |
45 |
4-502.11(a) maintain utensils in good repair. - 0 pts - shelving in dry storage area is beginning to rust. assess/replace. / shelving in reach in units is beginning to chip on ends. assess. |
| 2015-05-20 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed on employee wash hands properly but close hand sink handles with clean hands. to avoid recontamination use a barrier such as a paper towel to close hand sink handles. cdi- r |
| 2015-05-20 |
16 |
3-401.11 raw animal foods-cooking - p,pf - 0 pts - observed prime rib raw in center. cdi- pic voluntarily discarded item. prime rib is used for french dip sandwiches. pic states that the procedure for cooking prime rib is to cook it to 145f at all times. |
| 2015-05-20 |
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 - roasts, butter, lobster, and duck were not properly dated. cdi- pic dated product. 3-501.18 discard the food requiring date labels once ti |
| 2015-05-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - repeat - consumer advisory missing from lunch sushi menu. cdi- pic reprinted menu. |
| 2015-05-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed several flies in back area of kitchen and in dumpster area. recommend increase pest control. / back door needs to be resealed to prevent entry of pest. |
| 2015-05-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - all the fish in sushi display prepared this morning were tightly covered. crab c |
| 2015-05-20 |
40 |
3-302.15 washing fruits and vegetables - c - two large trays of avocados, cucumbers, and apples have stickers on product. to ensure that product is washed remove stickers to ensure items are washed properly. |
| 2015-05-20 |
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. - repeat - observed scoop handle stored on soda grate. observed two single servi |
| 2015-05-20 |
45 |
4-502.11(a) maintain utensils in good repair. - 0 pts - make unit on far right is reading an air temperature of 60f. do not use unit until is repaired. / shelving in dry storage area is beginning to rust. assess/replace. |
| 2015-05-20 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. - .0 pts - observed a grill on property. pic states that it is a sell for an employee and is not used in establishment. remove grill. // obs |
| 2015-05-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed two wet towels stored on prep surface. when towels become wet they must be stored in chemical sanitizer when not in use. |
| 2015-01-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink on top of a cutting board. observed an employee drink in the ice used at the bar. cdi drinks were moved. |
| 2015-01-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed employees turn off the faucet with their bare hands. turn off the faucet with a paper towel. |
| 2015-01-16 |
8 |
6-301.14 post a handwash sign at each handsink. - need sign at the second hand sink at the bar. sign provided. |
| 2015-01-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce above ready to eat items in the walk in cooler. cdi - items were rearranged. 3-302.11(a) separate the different types of raw animal foods. -p. observed ground |
| 2015-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed meat slicer with dried food debris on it from yesterday. clean slicer before it is stored, or at least every 4 hours. cdi - designated for cleaning |
| 2015-01-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed squeeze bottles of oils and containers of spices not labeled. repeat. |
| 2015-01-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - need an asterisk by big eye tuna tacos on the lunch menu. verification required. |
| 2015-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plates and sheet trays wet stacked. |
| 2015-01-16 |
45 |
4-502.11(a) maintain utensils in good repair. - observed duct tape on the handle of the quail egg cutter. the duct tape makes it not easily cleansable.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate duri |
| 2015-01-16 |
49 |
5-205.15 maintain a plumbing system in good repair.-p - observed a leak at the handsink by the grill and a leak at the 3 compartment sink. repeat. |
| 2015-01-16 |
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 grout missing in the tile on the cook line. repeat. |
| 2015-01-16 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed the handle to the ice scoop in the ice at the bar. observed clean kni |
| 2014-10-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed several handsinks without handwashing signage. cdi- handwashing signs given to pic. |
| 2014-10-07 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags not being dated when the last shellstock is |
| 2014-10-07 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved a towel (clean wiping cloth) stored as a covering inside a container of cooked rice. cdi - container of cooked rice was voluntarily discarded b |
| 2014-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed small amount of buildup inside of wait staff area's ice bin. cdi- ice bin cleaned during inspection. |
| 2014-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of cooked corn and a container of cooked beans sitting at room temperature. cdi - items were cooked < 4 hrs of time of inspection. items were moved to a pan of ic |
| 2014-10-07 |
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 several cheeses in the prep line cooler not date marked. observed several containers of dressings prepared by the facility not dat |
| 2014-10-07 |
35 |
|3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several unlabeled working containers of sauces/spices. |
| 2014-10-07 |
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 the scoop handles touching food items (flour, sugar). |
| 2014-10-07 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed a leaking handsink. cdi -repaired during inspection. |
| 2014-10-07 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed many of the floor tiles in kitchen area missing grout. repeat. |
| 2014-10-07 |
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 the tcs items noted in violation #20 were tightly wrapped in plastic whe |
| 2014-06-06 |
7 |
3-301.11 preventing contamination from hands - p,pf food employees shall not contact ready to eat foods with bare hands. observed sushi chef cutting washed peppers with bare hands. cdi - sushi chef stopped, washed hands, and donned gloves. |
| 2014-06-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf handwashing sinks shall be used for no purpose other than handwshing. observed bottle of cleaner and bottle of sanitizer hanging on rim of handwashing sink at bar. cdi- bottles relocated. |
| 2014-06-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p food contact surfaces shall be clean to sight and touch. observed dried food debris on two meat slicers, build up around ice chute inside of crushed ice machine, and |
| 2014-06-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p ready to eat potentially hazardous foods shall be held at 135f or higher when hot held. observed chicken stock holding at 129f on cook line. cd |
| 2014-06-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf ready to eat potentially hazardous foods held longer than 24 hours shall be date. observed half and half at bar with no date mark; brie and goat |
| 2014-06-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p ready to eat potentially hazardous foods shall be held at 45f or lower when held cold. observed cooked brussels sprouts at 48f, pepper |
| 2014-06-06 |
38 |
2-303.11 prohibition-jewelry - c except for a plain ring, food employees may not wear jewelry while preparing food. observed food employee with wrist watch on in kitchen area. cdi -employee removed watch. |
| 2014-06-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - c equipment shall be maintined in good repair and proper adjustment. observed legs of prep unit missing; upside down food pans used to support prep unit. repair. observed split gasket on lower door of |
| 2014-06-06 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c floors shall be designed so that they are smooth and easily cleanable. observed missing grout around tiles in kitchen area. regrouting of tiles is scheduled. |
| 2014-06-06 |
26 |
7-209.11 storage-other personal care items - c personal care items, such as medications, may not be stored next to or above food or food related items. observed bottle of ibuprofin on shelf above food prep table. cdi -relocated during inspection. |
| 2013-12-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: move unwashed vegetables below washed and ready to eat foods in walkin cooler. educated. |
| 2013-12-16 |
14 |
4-703.11 dishmachine using hot water sanitizing shall achieve a utensil surface temperature of 160f. dish machine was not reaching sanitizing levels on ceramic dishes per thermal label. ecolab rep arrived during inspection and machine is now chemical sani |
| 2013-12-16 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed butter on ice on line temping at 75 on top. moved to cooler. |
| 2013-12-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), including cooked and cooled foods, shall be date marked. these foods can be held for 7 days at 41f or below. observed you may only keep foods for 4 days due to w |
| 2013-12-16 |
22 |
3-501.19 foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. observed sushi brown and white rice in alto-shaam unmarked. staff voluntarily discarded. |
| 2013-12-16 |
26 |
7-. 201.11 chemicals shall be stored so they cannot contaminate food, equipemtn, utensils, linen and single service articles. observed ecoshine stored next to kosher salt at bar. observed metal cleaner stored next to food on bottom shelf on line. both cle |
| 2013-12-16 |
41 |
3-304.12 in-use utensils shall be stored on a clean surface, in hot water at 135f or higher or in the product with the handle extended out of the food. observed utensils in standing water on the line. staff moved all to dish machine area. |
| 2013-12-16 |
45 |
4-501.11 ensure equipment is properly functioning. observed one prep unit with excess amount of condensate. repair. 4-501.12 cutting surfaces shall be in good repair. resurface or replace cutting boards with deep, dark etches. |
| 2013-12-16 |
53 |
regrout floor tiles and clean walls. |
| 2013-05-07 |
12 |
facility shall record the date when the last shellstock was sold on the tag and then retain those tags for 90 days. observed dates were not being written on tags. also; a few oyster tags were difficult to read. make sure all information is clear and le |
| 2013-05-07 |
8 |
hand sinks shall be used for handwashing only. observed the handsink on the line appeared to have been used as a dump sink and had a utensil sitting on the sink. cdi. |
| 2013-05-07 |
20 |
maintain cold foods 45f or lower. observed cold food in the sushi case and all foods in the top of one prep unit above 45f. vr. also ph meter could not be properly calibrated to check the rice. facility says they are going to switch to time as a publi |
| 2013-05-07 |
21 |
cooked and cooled sweet and sour sauce was past the 7 day holding for date marking. cdi. |
| 2013-05-07 |
21 |
date marking was observed to be very sporatic. several items were seen to be unmarked. potentially hazardous ready to eat foods shall be date marked. |
| 2013-05-07 |
19 |
maintain hot foods at 135f or greater. observed lemon butter and coconut curry sauce at 125f in a hot holding unit. cdi. |
| 2013-05-07 |
27 |
to comply with the sushi rice requirements; the facility shall either put sushi rice under time as a public health control or apply and receive a variance for the acidification of sushi rice. cdi by instruction. variance paperwork given. |
| 2013-05-07 |
27 |
facility shall comply with 3-502-12 for reduced oxygen packaging and cook-chill without a variance including a haccp plan; apply for and receive a variance; or discontinue reduced oxygen packaging. cdi by instruction. |
| 2013-05-07 |
30 |
obtain a variance for sushi rice; rop; ect. see 30. |
| 2013-05-07 |
23 |
observed salmon marked for consumer advisory for salads but not as an entree. according to the chef; this is not correct. also observed large raw seafood platters which include raw oysters are not marked. cdi. |
| 2013-03-22 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-22 |
12 |
a) except as specified under subparagraph (c) (2) of this section; shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. pf (b) the date when the last shellstock from the contai |
| 2013-03-22 |
12 |
(a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum o |
| 2013-03-22 |
12 |
b) a container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under ? (a) of this section shall be subject to a hold order; as allowed by law; or seizure and destruction |
| 2013-03-22 |
16 |
3-401.14 non-continuous cooking of raw animal foods.raw animal foods that are cooked using a non-continuous cooking process shall be:(a) subject to an initial heating process that is no longer than sixty minutes in duration;p(b) immediately after initial |
| 2013-03-22 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed all sashimi fish in one susi case out of temperature at 45-49 f. cdi- removed to flash cool |
| 2013-03-22 |
19 |
rules require all hot held tcs foods to be 135 f or hotter at all times. observed chicken stock and another tcs sauce held at 100-118 f on turned off stove. cdi- reheated to 165 f |
| 2013-03-22 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-03-22 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pfc) using food additives or adding components such as vinegar: pf (1) as a method of food preservation rather than as a me |
| 2013-03-22 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2013-03-22 |
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 includes:(a) a statement of the proposed |
| 2013-03-22 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ยง 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2013-03-22 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple foods not date marked or out of date including duck fat; chicken stock; cut leafy greens and multiple cooked tcs foods. cdi - rem |
| 2012-10-05 |
42 |
store cleaned untensils in clean;dry locations not subject to debris or splash. observed ice manipulation utensil stored on top of ice machine on wet; soiled surface. observed ice paddle (for cooling food) stored in reach-in feezer in contact with freez |
| 2012-10-05 |
53 |
observed rusted walk-in floor and brakedown of grout on areas of tile floor. |
| 2012-10-05 |
47 |
advised to provide better cleaning on noted sink faucet handles and surfaces at beverage.wait station. |
| 2012-10-05 |
45 |
observed several cracked plastic pans. observed ice bucket with holes in worn bottom of container. |
| 2012-10-05 |
45 |
observed dislodged reach-in door gasket collecting debris. |
| 2012-10-05 |
37 |
do not store uncovered (unprotected) food under potensil sources of contamination. observed uncovered food in pan under rusted; paint-chipped shelving in reach-in at cook line. advised to cover food wherever necessary. do not store food containers in p |