| Violation Date |
Code |
Description |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning need on shelves in walk in cooler. |
| 2018-02-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sticker residue on pans stored as clean. 10 day verification required. |
| 2018-02-26 |
12 |
3-202.18 shellstock identification - pf observed pan of mussels in front prep cooler without identification tags . cdi made copy of tag from bag of shellstock and affixed to pans of mussels. |
| 2017-12-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats throughout facility. |
| 2017-12-01 |
35 |
3-602.12 other forms of information - c observed no safe handling instructions on wrapped meats . cdi labels to be instituted. 10 day verification required. -0 points- |
| 2017-12-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw pork in meat case. cdi reordered storage.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground meat stored over feta c |
| 2017-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in kitchen area. |
| 2017-08-24 |
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 tomato soup being cooled in too great of volume . cdi split into shallow |
| 2017-08-24 |
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 tomato soup cooling at insufficient rate to meet c ooling parameters. cdi changed cooling method. |
| 2017-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large number of gnats in kitchen , cheese island and wine bar. observed live cockroach on wall in breakfast prep area. |
| 2017-06-20 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi personell could not properly calibrate ph meter therefore could not comply with tes |
| 2017-06-20 |
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 6 types of soft ripened cheese dated for 6 days and held between 41-45 degrees. cdi changed la |
| 2017-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix, romaine, spinach, goat cheese, and curry chicken in sandwhich/salad prep area all above 45 degrees . see chart above. advised to put on time as a public health con |
| 2017-06-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee working with raw eggs and then go back to working with ready to eat foods without handwash between glove change. cdi instructed pic on proper handwashing and pic had emplo |
| 2017-03-10 |
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 pork, wild rice, porcetta held greater than 7 days. cdi discarded product. |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous tcs food in sandwhich prep area held at greater than 45 degrees. cdi advised pic to place items on time for the day and provided sheets for tphc to move forward . |
| 2017-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed minimal number of gaskets in need of replacement. |
| 2016-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets on prep units in need of replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 2 in ne |
| 2016-12-08 |
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 chicken cooling in great of volume per surface area in covered lexan cont |
| 2016-12-08 |
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 ricotta, goat and feta cheese in walk in with not dates. observed some cut brie without date labels. cdi products labeled.3-501. |
| 2016-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items on salad / sandwhich display above 45 degrees . cdi items moved in cooler and downward trend observed. |
| 2016-12-08 |
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 chicken cooling in walk in at insufficient rate to meat cooling parameters. cdi changed cooling methods. |
| 2016-09-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - beef kabobs are cooked to 120f and maintained cold. smoked salmon may not be fully cooked. cdi - beef kabobs sig |
| 2016-09-19 |
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. - 0 pts - ceiling: cleaning needed on ceiling at prep are |
| 2016-09-19 |
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 shelving in all walk ins, remove sticker residue from exterior of pans, and cleaning needed along tracks and interior of salad |
| 2016-09-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0pts - observed a high number of nats in establishment. |
| 2016-09-19 |
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 racks of food from chef case with no date on it. observed other items on make top units with no dates. cdi - items dated. |
| 2016-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all items on sandwich bar reading 46-53f. observed sprouts (50f), tomatoes (51f), tomato mix (51f) all on salad bar out of temperature. observed cheese (56f) in make top over |
| 2016-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - potatoes (115f) and butter (85f) left out at room temperature. cdi - items placed on time. proper forms to be completed. |
| 2016-09-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - observed raw eggs over pasteurized eggs, raw salmon and calamari stored over crab cakes, and raw fish stored over raw vegetables. cdi- all moved. |
| 2016-09-19 |
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 go from soiled to clean dishes without effective han |
| 2016-06-01 |
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 no dates on shellstock tags. ensure that dates are placed |
| 2016-06-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - cheese slicer not used today observed with visible debris. cdi- properly cleaned and sanitized. |
| 2016-06-01 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p - 0pts - observed one employee wash hands for less than 5 seconds. cdi- corrected immediately by p |
| 2016-06-01 |
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 - observed several items prepped at room temperature tightly covered. obs |
| 2016-06-01 |
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 - soft cheeses on the line (goat, moz, brie, etc) are being dated for 8 days. goat cheese were dated for 30 days. all cheeses within complia |
| 2016-06-01 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - observed the top shelf of the bakery items exposed to the public. cdi- removed from area. |
| 2016-06-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed some wet towels sitting on prep tables. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - observed sanitizer bottles stored on flo |
| 2016-06-01 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed sandwich and salad unit reading 45f in the front and 38f in the back. unit should be assessed for air flow to ensure compliance at all times. |
| 2016-06-01 |
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. - 0pts - cleaning needed on vent covers in walk in cooler |
| 2016-03-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees donning gloves without washing hands, and one food employee working with raw chicken remove gloves and sanitize a salad bowl without washing hands. cdi- removed t |
| 2016-03-31 |
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 observed salmon and snapper on consumer advisory. could not establish link between parasite destruction letters and product on h |
| 2016-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils, slicers and containers with sticker residue stored as clean. additionally observed slight residue in top of ice machine cdi- |
| 2016-03-31 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed mushroom soup cooled from 9am this morning at 58 at 3pm. cdi- discarded |
| 2016-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk at coffee bar at 48 f, cut tomatoes, cut leafy greens and cooked basil pesto mayo above 50 f. cdi- discarded |
| 2016-03-31 |
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 soft cheeses like bries and two date mark applicable meat chubs date marked 8 days. none on 8th day. cdi- marking corrected observe |
| 2016-03-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory for eggs cooked to order at breakfast if customer requested. vr |
| 2016-03-31 |
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 tcs foods cooling in covered plastic containers in walk in cooler above 51 |
| 2016-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple stacks of wet tight stacked containers. |
| 2016-03-31 |
46 |
4-603.14 food contact surfaces shall be washed, rinsed and sanitized at a rate of no less than every four hours when not under refrigeration. observed improper cleaning of a main food prep table; food employee only sanitized, did not first clean and no wa |
| 2016-03-31 |
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 accumulation on equipment handles, in refrigerated sandwich island and inside scale machine. |
| 2015-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - six pans of deli salads, six pans of cheeses, chicken, and tomatoes stored in sandwich prep read 48-56f. cdi- deli salads, tomatoes, and chicken were voluntarily discarded. ch |
| 2015-12-28 |
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 - several rte, tcs foods in walk in cooler were not properly labeled (grilled chicken breast, turkey, deli salads). cdi- product was labeled |
| 2015-12-28 |
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 - repeat - observed several batches of food tightly covered including lettuce, faj |
| 2015-12-28 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - observed stickers on apples and avocados. |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in walk in cooler and some dry storage is beginning to rust. assess and repair/replace.assess sandwich station cooler. repair if needed.4-502.11(a) maintain utensils in good repair. - 0 pts - |
| 2015-12-28 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. - 0 pts - observed rinse and sanitizer vats soiled. discontinue using can wash hose to spray dishes. |
| 2015-12-28 |
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. - 0 pts -6-502.12 floors, walls, ceilings including the attachments such as soap, towel |
| 2015-07-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - observed purses stored with dry goods. a designated area for employee personal purses and other items is needed. |
| 2015-07-27 |
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. - 0 pts - 6-502.12 floors, walls, ceilings including the attachments such as soap, towe |
| 2015-07-27 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in walk in cooler and some dry storage is beginning to rust. assess and repair/replace. 4-502.11(a) maintain utensils in good repair. - 0 pts - some containers and lids are broken or cracked. |
| 2015-07-27 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - observed sticker residue on avocados. ensure that stickers are removed prior to washing all fruits and vegetables. |
| 2015-07-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed a wet wiping cloth on prep surface. a quat sanitizer bucket read 50 ppm. dry towels can be maintained on the prep surfaces. maintain all wet in sanitizer. maintain saniti |
| 2015-07-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - one container of chicken stored on the floor. |
| 2015-07-27 |
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 - repeat - observed food items such as enchilada mix, turkey, roast beef, eggs, be |
| 2015-07-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - salmon and other fish tartar on menu in bar area does not have the asterisk on the menu item only on wasabi. an |
| 2015-07-27 |
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 - items on make top (salads, tomatoes, steak) were not properly dated. cdi- items dated. 3-501.18 discard the food requiring date labels onc |
| 2015-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - some sandwiches in grab and go read 54f due to over stacking. cdi- all sandwiches prepared today and were sent to cooler for rapid cooling. |
| 2015-07-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - steaks used for sandwiches are only cooked internally to 135-140f. according to the manufactuer this is whole muscl |
| 2015-07-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0 pts. - one of three ice machines had minor build up. clean as often as necessary. |
| 2015-07-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - tomatoes stored under raw shell eggs, canned rte tuna and salmon stored under raw seafood, cooked rte food items stored under raw liquid eggs. cdi- items were moved according to final coo |
| 2015-04-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - repeat - observed an employee get water for customer consumption at the hand sink in coffee area. handsinks are considered a soiled area. water for consumption shall n |
| 2015-04-06 |
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 - a large batch of chicken read 43-56f prepared on 4/5/15. cdi- chicken was discarded. |
| 2015-04-06 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf - pasta, chicken, and deli salad stored in walk in cooler tightly covered. chicken kabobs prepared this morning stored in deli holding e |
| 2015-04-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - sanitizer concentration at 3 compartment sink read 100-150 ppm. chemical company was contacted to increase strength to ensure that sanitizer concentration isn't border line. quat sanitiz |
| 2015-04-06 |
37 |
protect food from contamination sources not specifically noted by code. - 0 pts - observed employee food stored above food for establishment in produce walk in cooler. ensure that all employee foods are stored together on a lower shelf to prevent contamin |
| 2015-04-06 |
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 - establishment is current |
| 2015-04-06 |
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. - 0 pts - observed beverage utensils stored in hot water of 96f. water shall be |
| 2014-12-01 |
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 mold on walls and ceiling of the dishwashing ar |
| 2014-12-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin in one of the female restroom. |
| 2014-12-01 |
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 cups being used as scoops in the coffee shop area. |
| 2014-12-01 |
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 in the coffee shop area a few unlabeled working containers (ex: sugar). |
| 2014-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken and cooked pasta dishes hot holding at temperatures below 135f. cdi- items were discarded during inspection. ehs also discussed hot foods must be held at tem |
| 2014-12-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the ice machine in need of cleaning. cdi by education. verification required. |
| 2014-12-01 |
12 |
3-203.12 if shelllstock tags are removed from its tagged or labeled container, ensure that the shellstock from one tagged or labeled container does not commingled with shellstock from another container with different shellstock identification. record da |
| 2014-12-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty dishware in the cheese area's handsink. cdi- items removed and sent to dishwashing area for cleaning. repeat violation. |
| 2014-07-07 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed debris on strainer, tongs, ladels and sticker residue on containers that were stored/stacked as clean. all were pulled to be recleaned. |
| 2014-07-07 |
21 |
3-501.17 ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 days when held at 41f or less or after 4 days if held at 42-45f. the day of preparation shall be counted |
| 2014-07-07 |
26 |
. 7-102.11 sanitizer bottles shall be labeled with common name. observed 1 bottle unlabeled. labeled during inspection. |
| 2014-07-07 |
27 |
8-103.12 if granted a variance, the permit holder shall comply with the haccp plans submitted and maintain records. observed facility not using distilled water as specified in haccp plan to check ph of rice. applying the difference between distilled and t |
| 2014-07-07 |
8 |
5-205.11 a handwashing sink shall be accessible at all times. observed cutting board on hand sink at bar and container in hand sink at cheese island. all items were moved. |
| 2014-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous containers stacked wet. |
| 2014-07-07 |
45 |
4-501.11 equipment and all of its components shall be maintained in a state of repair. observed undercounter dish machine used for glassware not properly functioning. it is missing a part. swisher has been contacted. facility is using pass through dish ma |
| 2014-07-07 |
35 |
3-602.11 food packaged in a food establishment shall be labeled to include the common name of the food, ingredients in descending order by weight, accurate quantity of contents, name and place of business and major food allergens. observed hissho sushi la |
| 2014-06-20 |
4 |
2-401.11 all employee beverages must be covered and stored in a manner to prevent contamination of exposed food, clean equipment, utensils, and single use articles. observed bottle of water on prep table and lidded cup on shelf above clean towels and uten |
| 2014-06-20 |
6 |
2-301.14 hands shall be washed before donning gloves and between gloves uses. observed 2 employees donning gloves without washing hands first. educated. |
| 2014-06-20 |
8 |
5-202.12 a handwashing sink shall provide hot water at a temperature of at least 100f. 6-301.12 each handwashing sink shall be provided with disposable towels or other approved drying mechanism. 6-301.11 each handwashing sink shall be provided with a sup |
| 2014-06-20 |
12 |
3-203.12 the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. tags on site were not in order and did not have the |
| 2014-06-20 |
13 |
3-302.11 food shall be separated during storage by cook temperature. store food covered, wrapped, or packaged unless item is cooling observed raw lamb and raw shrimp stored over sauces in reachin on line. observed raw shell eggs stored over pasteurized eg |
| 2014-06-20 |
14 |
4-501.114 sanitizer shall be at approved concentrations. observed sanitizer at coffee station, bar and on line below 150ppm multi-quat. all were refilled to 150ppm. repeat |
| 2014-06-20 |
20 |
3-501.16(a)(2) and (b) maintain all cold time/temperature control foods at 45f or below. ice bath at breakfast station holding liquid egg at 51f, ham at 53f, shell egg at 56f, pico at 60f. all were discarded or placed in a deep ice bath to rapidly cool. |
| 2014-06-20 |
18 |
3-501.14(a) rapidly cool all heated thc foods within two hours from 135f to 70f; and within a total of six hours from 135f to 45f. observed chicken noodle soup at 46f made yesterday. it was in a large plastic container with lid in walkin cooler. staff vol |
| 2014-06-20 |
23 |
3-603.11 a complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or undercooked. complete consumer advisory must include a disclosure and a reminder. missing disclosure on menu for |
| 2014-06-20 |
26 |
7-102.11 working containers of cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 4 containers of glass cleaner unlabeled. facility pulled to relabel. observed sanit |
| 2014-06-20 |
28 |
3-302.13 pasteurized eggs shall be substituted for raw eggs for certain recipes. caesar dressing is made with raw shell eggs but there is no advisory on the menu. facility agreed to move to pasteurized eggs. return visit required. |
| 2014-06-20 |
31 |
3-501.15 use approved cooling methods such as separating food into thinner portions, using containers which facilitate heat transfer, and arranging containers in cooler to allow air circulation around them. leave containers of cooling foods loosely covere |
| 2014-06-20 |
35 |
3-602.11 food packaged in a food establishment shall be labeled to include the common name of the food, ingredients in descending order by weight, accurate quantity of contents, name and place of business and major food allergens. hissho sushi packaged an |
| 2014-06-20 |
21 |
3-501.17 ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 days when held at 41f or less or after 4 days if held at 42-45f. the day of preparation shall be counted |
| 2013-12-20 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed cooked potatoes sitting out on breakfast line at 89f, tomatoes on ice at 60f, spinach on prep top at 49f, butter sitting out at 89f. potatoes and butter were reheated ab |
| 2013-12-20 |
2 |
2-201.11 ensure facility has an approved employee health policy in place. last inspection it was noted a health policy was in place but person in charge did not have knowledge of policy today. return visit required. |
| 2013-12-20 |
13 |
3-302.11 food shall be separated during storage by cook temperature to prevent possible contamination. in walkin cooler #2, observed raw chicken above raw pork, raw beef above raw pork and raw fish above precooked lobster. rearranged during inspection. |
| 2013-12-20 |
1 |
2-102.12 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 pa |
| 2013-12-20 |
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 and 4 days between 41-45f.items not date marked today |
| 2013-12-20 |
14 |
4-501.114 sanitizer shall be at approved concentrations. observed sanitizer spray bottle and bucket in kitchen below 200ppm quat. corrected during inspection by refilling with 200ppm quat. |
| 2013-12-20 |
26 |
7-102.11 toxic substances shall be properly labeled with common name. in bar area: observed chemical bottle unlabeled. observed bottle labeled windex with other type of chemical in bottle. moved to discard/label. |
| 2013-12-20 |
37 |
3-305.11. ensure that food is stored in a clean dry location and in an area where it is not exposed to splash or other contamination. observed food boxes on floor of walkin freezer and container of potatoes on floor of walkin refrigerator. move to shelvin |
| 2013-12-20 |
45 |
4-501.12 cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. observed cutting boards at sandwich line and small cutting boards in need of replacing or resurfacing. |
| 2013-12-20 |
23 |
3-603.11. ensure a consumer advisory is provided for foods served raw or undercooked. observed breakfast menu missing advisory for eggs that may be served undercooked including fried eggs and poached eggs. caesar dressing is made using raw shell eggs. add |
| 2013-05-06 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. |
| 2013-05-06 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at kitchen hand sinks. |
| 2013-05-06 |
12 |
3-203.12. shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. the date when the last shellstock is sold or served shall be recorded on the tag or label. the tags shall be stored in chro |
| 2013-05-06 |
14 |
4-601.equipment food contact surfaces and utensils shall be clean to sight and touch. observed soiled equipment stored as clean - iced tea nozzles; immersion blender; mandoline; both ice machines. all recleaned and sanitized. |
| 2013-05-06 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed milk and cream not date marked as well as one pan of cooked pork. corrected by instruction. |
| 2013-05-06 |
21 |
3-501.18. tcs rte foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening; depending on storage temperature. if held at or below 41f; such foods may be kept through the 7th day. if held between 41f and 45f; they m |
| 2013-05-06 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory yet in place. corrected by instruction. |
| 2013-05-06 |
26 |
7-102.11. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed unlabeled bottles of sanitizer. |
| 2013-05-06 |
27 |
-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice. no application has been made for variance approval. corrected by leaving variance application and informat |
| 2013-05-06 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice. cdi by instruction. |
| 2013-05-06 |
14 |
4-501.114. maintain sanitizer at proper strength. observed two bottles of quat sanitizer measuring 100 ppm rather than 200 ppm. observed wineroom glasswasher not dispensing chlorine into final rinse. both were corrected - adjusted quat dispenser and refil |
| 2013-05-06 |
37 |
3-305.11. store food where it is protected from contamination and at least 6 inches above the floor. observed uncovered tea pitchers in wineroom where customers pass by and boxes of food on the floor of the walk in freezer. |
| 2013-05-06 |
38 |
2-303.11. except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed a few employees wearing wrist watches or rings with stones. |
| 2013-05-06 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. observed damp wiping cloth on prep table behind sandwich making area and at espresso machine (wand). |
| 2013-05-06 |
41 |
3-304.12. store between-use utensils in clean dry area. observed one rubber spatula stored on absorbant cloth next to soup station. |
| 2013-05-06 |
45 |
4-501.11. maintain equipment in good repair. observed one split gasket in salad cooler. |
| 2013-05-06 |
53 |
6-101.11. maintain indoor surfaces in good condition to facilitate cleaning. observed missing floor tiles near loading dock door and chipped floor coating near floor drain in dish cleaning area. observed hole in wall on staircase to second floor. |
| 2013-05-06 |
54 |
6-202.11. shield light bulbs above food. observed two unshielded bulbs in large display cooler. |
| 2013-05-06 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed two areas of kitchen where employees had their purses and coats stored. use designated area. |
| 2013-05-06 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-02-12 |
2 |
each facility shall have an employee health policy in compliance with 2-201.11 of nc food code. management shall ensure that employees are knowledgeable of their reporting responsibilities. no such policy observed today. provided written guidance. |
| 2013-02-12 |
3 |
observed no policy in force. |
| 2013-02-12 |
6 |
employees shall wash hands prior to donning new gloves. employees shall wash hands as often as necessary to prevent cross contamination when changing tasks. observed emplyee visit soiled utensil sink in warewashing and return to food prep area to contin |
| 2013-02-12 |
8 |
haqndwash sinks shall be used for no purposes other than hand washing. observed unecessary items deposited in two handwashes. advised. |
| 2013-02-12 |
20 |
cold-held tcs (time/temperature control for safety)foods must be maintained at or below 45f. see temperature chart page 3 this evaluation. observed foods in large display case measured at temperatures above 45f. unit was in a defrost cycle at beginning |
| 2013-02-12 |
41 |
when utensils are stored in foods; use proper utensils designed for task; and maintain handle out of food. observed a single service bowl/container left stored in humus in walk-in cooler. only store approve3d utensils/ surfaces in contact with food. |
| 2013-02-12 |
42 |
utensils must be properly air-dried after washing process. observed wet-stacked plastic pans in warewashing room. |
| 2013-02-12 |
37 |
food storage must be off floor and maintained at least 6 inches above floor. observed food boxes stored underneath bottom rack in walk-in freezer. |
| 2012-10-04 |
13 |
cover food for peorection in storage. observed need to cover food stored under wire shelving in walk-in cooler. corrected. (if cooling product; may leave uncovered where properly protected per rules) |
| 2012-10-04 |
46 |
warewashing machine shall automatically dispense sanitizer per manufacturer's specifications. observed no sanitizer detected in rinse for glass washer upon test run. machine was serviced during inspection. |
| 2012-10-04 |
43 |
invert single service trays and bowls (noted in catering staging area). |
| 2012-10-04 |
39 |
elevate buckets used for storage of wiping clothes in sanitizer solution. observed bucket on floor at sushi station. |
| 2012-10-04 |
37 |
advised to not place food under display case surfaces with build-up of condensation. one item was moved. |
| 2012-10-04 |
35 |
observed unlabeled items in bakery kitchen area. advised of rules requirements |
| 2012-10-04 |
20 |
phf/tcs foods must be held on proper temperature control; maintain cold-held foods at or below 45.0f. see temperature chart. observed need to used more effective ice bath for ingredients at omlette station. observed need to better monitor handling of f |
| 2012-10-04 |
14 |
food and non food contact surfaces shall be maintain cleaned to sight and touch; with no residue. observed need for better cleaning of food pans; whereas sticker/label residue is remaining on surfaces. observed conditions on items stored as cleaned. it |
| 2012-10-04 |
1 |
cetified food protection manager not on sire presently. expalined expectation as of 1/1/2014. |