| Violation Date |
Code |
Description |
| 2018-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on cooler gaskets throughout. |
| 2018-07-06 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed large wooden rice bowl being used for sushi rice upon arrival. |
| 2018-07-06 |
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. repeat observed container without handles being stored in bag of flour. |
| 2018-07-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored outside of sanitizer throughout kitchen. |
| 2018-07-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. repeat observed container of sugar being stored on the floor by the reach-in cooler. cdi: sugar relocated to shelf. |
| 2018-07-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bucket with wet wiping cloths by sushi station reading 0 ppm chlorine. cdi: pic added bleach to raise concentration to 50ppm chlorine. |
| 2018-07-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf repeat observed lettuce and tomatoes |
| 2018-07-06 |
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 observed multiple items made/opened last night without date labels on them including rice noodles, kimchi, potatoes, noodles, eel, sq |
| 2018-07-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p repeat observed raw chicken being stored on a shelf over raw beef and the raw beef over raw shrimp in walk-in cooler. cdi: ehs had pic switch storage order to have shrimp over beef over chic |
| 2018-07-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink by server station to be blocked with cart. cdi: cart relocated. observed ice in the hand sink at the sushi bar. cdi: ehs educated pic and employee on |
| 2018-03-14 |
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 observed two employees wash hands to begin working with food again after break time, employees tur |
| 2018-03-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being stored above raw pork in walk-in cooler. pic stated the pork was not for customer sale. cdi: pork |
| 2018-03-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p repeat observed pooled raw eggs, chicken dumplings, and raw chicken holding above 45f in prep cooler #1. before ehs looking in prep coo |
| 2018-03-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed butter opened 3 days ago without date label, observed bean sprouts in walk-in cooler without date label. observed a few other items in |
| 2018-03-14 |
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 tofu that had been on tphc |
| 2018-03-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of blue liquid without label by dishwasher. cdi: pic labeled bottle windex. |
| 2018-03-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed smoked salmon on the sushi menu without an asterisk. sushi chef stated that smoked salmon was raw. pic co |
| 2018-03-14 |
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 hot scallion sauce that had been cooled by being placed on prep top cooler |
| 2018-03-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed shakers, squeeze bottles, and metal containers with various liquids, spices, and white granular without labeling th |
| 2018-03-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of sugar being stored on the floor by reach-in cooler. cdi: sugar was relocated to shelf above the floor. |
| 2018-03-14 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. repeat observed sanitizer bucket being stored on the floor under the back hand sink.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer by sus |
| 2018-03-14 |
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 containers without handles being used as scoops in soy sauce by dish mac |
| 2017-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee opened soda can being stored in prep cooler next to other foods. cdi: pic removed drink. ehs suggested creating a designated area for employee drinks |
| 2017-11-06 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pic state that rice scoops are sent to dishwasher at the end of the night. ensure rice scoops and all other utensils used with tcs foods are sent |
| 2017-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pooled eggs in prep cooler at 47f. pic stated eggs are used during lunch rush and sometimes sit out during cooking. observed another container of pooled eggs at the proper tempe |
| 2017-11-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed several containers of spices, seasonings, and squeeze bottles without labels. |
| 2017-11-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. repeat observed bean sprouts being stored in water in the walk-in cooler and in prep cooler. cdi: pic voluntarily discarded. guidance from nc state officials states that sprouts |
| 2017-11-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. repeat observed bucket of sanitizer being stored on the floor under the hand sink. store sanitizer buckets off of the floor. |
| 2017-11-06 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed same large wooden bowl from last inspection being stored on top |
| 2017-06-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - repeat - observed raw calamari and raw shrimp being stored on a shelf above ready-to-eat foods in reach-in cooler. observed raw chicken being stored on shelf above raw beef in walk-in coo |
| 2017-06-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer used to sanitize prep table and other areas in the kitchen at 1000 ppm chlorine. cdi: pic diluted bleach solution to proper concentration. ensure san |
| 2017-06-13 |
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 - repeat - observed brown rice hot holding in rice cooker from last night with no date label. observed fried chicken and egg rolls in walk-i |
| 2017-06-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of sanitizer labeled as glass cleaner. cdi: pic properly labeled bottle. |
| 2017-06-13 |
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 observed a few food items cooling with tightly covered plastic wrap. cdi: pic was d |
| 2017-06-13 |
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 cut lettuce and sliced toma |
| 2017-06-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat - observed bean sprouts being stored in water in walk-in cooler. guidance from nc state official states that sprouts shall not be |
| 2017-06-13 |
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 a few squeeze bottles by grill without labels. observed what could be salt without label by grill. |
| 2017-06-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - repeat - observed sanitizer bucket on floor by hand sink in kitchen.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets read 1000 pp |
| 2017-06-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed debris collecting in containers holding single-service soup bowls and sauce cups at server station. |
| 2017-06-13 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed large wooden bowl with rice in it upon arrival. pic stated bowl is used for sushi |
| 2017-03-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near ice machine blocked by cart with rice warmers. |
| 2017-03-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed chicken, beef, and shrimp stored in bus tub together. cdi: items separated and discussion with facility that all of those meats must be cooked to 165f. |
| 2017-03-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken cooked during inspection sitting above fryer oil, in frying basket, below 135f. cdi: item reheated to 165f. |
| 2017-03-20 |
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 observed cooked chicken, egg rolls, and egg roll filling with no date mark on them. cdi: pic stated that items were from 3/18-3/19. date mar |
| 2017-03-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bean sprouts stored in water. guidance from nc state official states that sprouts shall not be held in water, that water must be |
| 2017-03-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket with wet wiping cloths stored on the foor at sushi area. repeat violation |
| 2017-03-20 |
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. observed scoop handle stored down in rice. observed scoop handle stored down in |
| 2017-03-20 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed plastic bus tubs with large cracks and splits holding food. cdi: pic directed to |
| 2017-03-20 |
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. observed vent cover over food prep area with heavy dust accumulation. |
| 2016-12-29 |
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 with oils in them with no label. observed white granulars on cart at cook station with no labels. cdi: i |
| 2016-12-29 |
39 |
w3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor at sushi bar. repeat violation |
| 2016-12-29 |
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 handle of ice scoop in ice. |
| 2016-12-29 |
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 rice noodles cooling in walk in cooler in large bowl and covered. observed |
| 2016-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed separated containers with stickers and sticker residue on outside of container. cdi: items returned to dish area. |
| 2016-12-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed toaster oven to not be nsf approved. toaster oven used for warming up eel at sushi area. discussion with pic about how eq |
| 2016-09-14 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloths in bucket in the sushi bar stored on the floor. cdi - pic moved to a low shelf. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. ob |
| 2016-09-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed |
| 2016-09-14 |
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 no written time procedure f |
| 2016-09-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef, scallops and chicken thawing in the same bus tub. cdi - pic removed all items and separated them by animal type. -1.5- |
| 2016-09-14 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at sushi bar handsink. cdi - pic given handwash sign today. -0- |
| 2016-06-09 |
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 rice in use at sushi bar n |
| 2016-06-09 |
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 spices and sauces at sushi bar not labeled. |
| 2016-06-09 |
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 going between handling dirty dishes and clean without |
| 2016-06-09 |
45 |
4-501.11 maintain equipment in good repair. replace gaskets in reach in at end of cook line. -0 points- |
| 2016-03-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed sake machine in use with no certification labels all label information is in japanese. provide information please. -0 |
| 2016-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-03-23 |
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 containers of oils and sauces at grill not labeled. cdi corrected by instruction. -0 points- |
| 2016-03-23 |
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 sushi rice with time proce |
| 2016-03-23 |
21 |
ps 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 egg rolls , breaded chicken, lo mein, tofu in open package with no date marking . cdi corrected by instruction. |
| 2016-03-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed open tofu and bean sprouts in walk in uncovered . cdi covered. -0 points- |
| 2016-03-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink mingled with restaurant food in lower prep unit . cdi discarded. |
| 2015-12-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cornstarch, containers of temperura, and spices in front of grill line uncovered. cdi items covered. |
| 2015-12-11 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed no pic present during prep time. pic showed up after 15 minutes. |
| 2015-12-11 |
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 full cooker of rice used f |
| 2015-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed prep table that was used for raw shrimp cleaned with windex only. cdi area cleaned with soapy water and sanitizer. observed plates and utensils soile |
| 2015-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters. |
| 2015-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in doors, fryers, backside of grill, ledge by sushi area, and prep unit area. |
| 2015-09-29 |
31 |
3-501.15 foods shall be uncoverd and separared to allow proper cooling. observed sesame chicken, lettuce, grilled chicken and broccoli cooling in large containers and tightly covered. cdi items uncovered and separaed. |
| 2015-09-29 |
22 |
3-501.19 when using tphc have written procedures and time stamp. observed facility without written procedures for tomatoes and lettuce. cdi tphc sheet completed. repeat. |
| 2015-09-29 |
20 |
3-501.16(a)(2) phf/rte foods shallbe held at 45f or below. observed front prep unit at 50f and holding foods from overnight above 45f and bean sprouts and fried tofu held out on counter above 45f. cdi tofu, bean sprouts and overnight foods discarded rest |
| 2015-09-29 |
13 |
3-302.11raw produce shall not be stored over rte foods. observed prepped lettuce stored below unwashed produce. cdi items relocated. repeat. |
| 2015-09-29 |
4 |
2-401.11 employees shall eat, drink and use tobacco outside of kitchen. observed open container of drink stored next to unprotected single service containers and employee drinking and spilling drink in kitchen area. cdi drink discarded and employee moved |
| 2015-06-01 |
4 |
3-301.12 food employee may not use a utensil more than once to taste food that is to be sold or served. observed employee taste soup with laddle and use same laddle to scoop food for service. cdi laddle and pan moved for cleaning food and food discarded. |
| 2015-06-01 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee scoop water chesnuts into plastic container with bare hands. cdi food discarded and hands washed |
| 2015-06-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw beef stored over cooked pork in reach in unit. cdi item discarded. observed raw spicy tuna stored over cooked crab and raw sushi over rte sauces. cdi items rearranged. repeat. |
| 2015-06-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed egg drop soup at 122f. cdi soup reheated. repeat. |
| 2015-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed bean sprouts on counter at 50f. cdi more ice added to container to keep foods cool. |
| 2015-06-01 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed container of scallions stored in pan of diced vegetable mixture. |
| 2015-06-01 |
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 bowl used as scoop stored in tempura batter. |
| 2015-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying dishes with linen. instructed employee to allow plates to air dry. |
| 2015-06-01 |
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 facility using time on spr |
| 2015-01-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shrimp over dumpling in reach in, raw tuna stored over rte food in sushi reach in. cdi items relocated. repeat. 3-302.11(a) separate the different types of raw animal foods. - |
| 2015-01-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing gloves without handwashing. cdi hands washed and gloves changed.2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employee w |
| 2015-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine, knives, and potato peeler soiled with debris. cdi utensils moved to sink for cleaning, ice machine cleaned. repeat. |
| 2015-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed observed wontons at 122f. cdi item reheated. repeat. |
| 2015-01-16 |
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. observed large plastic container of fried chicken pieces. cdi item separated into |
| 2014-09-18 |
41 |
3-304.12 in-use utensils, between-use storage - c. 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 bowls used as scoops |
| 2014-09-18 |
31 |
3-501.15 cooling methods - pf. 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 and noodles stored in big bulk con |
| 2014-09-18 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed sanitizer bottles, glass cleaner, and sanitizer bucket not labeled. cdi items labeled. |
| 2014-09-18 |
22 |
3-501.19 time as a public health control - p,pf. 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 disc |
| 2014-09-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed rice at 109f. cdi item discarded. |
| 2014-09-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. 4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer bucket and bottle at 0ppm. cdi items refilled to p |
| 2014-09-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw tuna over ready to eat food in sushi prep area. repeat. |
| 2014-09-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed cart blocking sink by ice machine. cdi item moved. repeat. |
| 2014-05-20 |
2 |
2-103.11 (m) person in charge-duties - pf. pic shall inform employees about major illnesses and symotoms that shall be repeorted. observed no signed copies and no one that knew the major illnesses and symptoms. verication required. |
| 2014-05-20 |
6 |
2-301.14 when to wash - p. hands shall be washed in between glove changes. observed employees changing gloves without hand washing. cdi gloves changed hands washed. |
| 2014-05-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handsink shall not be blocked to allow accessibility to employees. observed handsink by ice machine blocked with cart. cdi cart moved. |
| 2014-05-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine sanitizer shall be 50-200ppm. observed bottle of sanitizer at 0ppm. cdi bottle refilled with proper concentration. |
| 2014-05-20 |
18 |
3-501.14 cooling - p. foods that are cooling shall reach 135-70f in 2 hours and 45f or below in the next four hours. observed egg rolls made the night before at 50-48f. cdi items discarded. |
| 2014-05-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed tofu, and wontons in an ice bath and bean sprouts sitting on the prep table above 45f. cdi ice added to ice bath and sprouts |
| 2014-05-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to their final cook temperature. observed raw chicken stored over eggs. cdi items relocated.3-304.15 (a) gloves, use limitation - p. gloves sh |
| 2014-05-20 |
26 |
7-102.11 common name-working containers - pf. chemical containers shall be labeled with its common name. observed bottles of windex not labeled. cdi bottles labeled. repeat. |
| 2014-05-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw or undercooked animal food shall be disclosed on menu. observed pan seared tuna on dinner menu not asterisked. verification require |
| 2014-05-20 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow containers, uncovered, and separated into smaller portions. observed facility cooling chicken pieces and egg rolls in big deep plastic containers tightly covered. cdi egg rolls discarded and |
| 2014-05-20 |
34 |
4-302.12 food temperature measuring devices - pf. thin probe thermometers shall be provided to temp food with thin masses. observed facility using regular dial thermometer for thin foods. verfication required. |
| 2014-05-20 |
41 |
3-304.12 in-use utensils, between-use storage - c. in use utensils shall be stored on a clean dry surface. observed ice scoop stored on soiled ice bin cover. |
| 2013-11-12 |
26 |
7-102.11 common name-working containers. chemical bottles must be labeled with the common name. observed glass cleaner was not labeled. cdi. |
| 2013-11-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed the consumer advisory on the sushi menu is now correct. however the sushi on the lunch menu and the seared tuna on the dinner men |
| 2013-11-12 |
22 |
3-501.19 time as a public health control. facility is using time for the sushi rice, however had no written procedures. cdi - form given. |
| 2013-11-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed egg rolls and sweet and sour chicken from previous days were not date marked. cdi. |
| 2013-11-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold food at 45f or below. observed garlic and oll mixture at 70f and egg at 65f. cdi - discarded. |
| 2013-11-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain 135f or higher for hot food. observed fried rice at 122f. cdi - breaker had tripped. |
| 2013-08-13 |
20 |
maintain cold foods at 45f or below. observed garlic and oil at 71f out on the couner. cdi by discarding the product. cut lettuce for lettuce wraps were 65f. cdi, placed in a cooler. keep these items on ice. |
| 2013-08-13 |
21 |
facility must date mark as required by the rules. according to the pic egg rolls are made every few days. these were not date marked. cdi. |
| 2013-08-13 |
26 |
maintain chemicals at approved levels. observed sanitizers were too strong in the bucket and the bottle. cdi, remade. |
| 2013-08-13 |
31 |
a few items such as chicken, cooked broccoli, ect were cooked and being cooled on the counter. cdi, placed on ice. |
| 2013-08-13 |
30 |
see 27. facility needs to come into compliance for sushi rice. |
| 2013-08-13 |
27 |
facility must apply for a variance or adopt a time as a public health control system with written procedures where rice is discarded every 4 hours. information on both was left for the pic. |
| 2013-03-06 |
8 |
wait station hand sink needs a handwashing sign. |
| 2013-03-06 |
2 |
management needs to spend more time informing their employees of employee health policy requirements as employees were not well informed. cdi. |
| 2013-03-06 |
6 |
employee must wash their hands before putting on gloves. observed some employees were not doing this. cdi by instruction. |
| 2013-03-06 |
1 |
at the beginning of the inspection; there was no person in charge (pic) the manager arrived after about 30-40 minutes. there must be a certified person in charge at all times. cdi by instruction. two point deduction begins 2014. |
| 2013-03-06 |
7 |
bare hand contact with ready to eat food is not permitted. observed an employee cutting washed vegetables and handling them with their bare hands. cdi. |
| 2013-03-06 |
8 |
the hand sink in the wait station area was blocked with a cart. keep free access at all times. cdi. |
| 2013-03-06 |
14 |
maintain the ice machine clean. observed black build up. cdi. |
| 2013-03-06 |
30 |
variance needed. more info to come. |
| 2013-03-06 |
23 |
facility does not have a consumer advisory in place as required. verification required. |
| 2013-03-06 |
27 |
variance needed. more info to come |
| 2013-03-06 |
34 |
provide a small diameter probe thermometer appropriate for measuring the temperature of thin foods such as meats and cut lettuce. cdi by instruction. |
| 2013-03-06 |
39 |
facility shall store wiping cloths in sanitizer. observed wet wiping cloths on cutting boards and equipment. |
| 2013-03-06 |
21 |
foods such as sushi fish; sauces which require refrigeration and are kept for more than one day; ect shall be date marked and discarded as appropriate. observed no date marking system was in place. cdi by instruction. |
| 2012-12-19 |
14 |
equipment food contact surfaces and utensils shall be clean to sight and touch. observed soda nozzles and the interior of the ice machine with build up. cdi by replacing the soda nozzle and cleaning the ice machine. |
| 2012-12-19 |
39 |
wiping cloths shall be stored in sanitizer at required concentration levels between uses. observed wet wiping cloths sitting on cutting boards. cdi. |
| 2012-12-19 |
31 |
the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed rice and cooked chicken in tightly covered containers while in the cooling process. cdi. |
| 2012-12-19 |
30 |
facility shall provide necessary information for sushi rice acidification for a variance. cdi by instruction |
| 2012-12-19 |
27 |
food establishment shall obtain a variance for the acidification of sushi rice. cdi by instruction. |
| 2012-12-19 |
23 |
a consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. cdi by instruction. facility must have in place by the next inspection. handout left. |
| 2012-12-19 |
21 |
ready to eat tcs (time/temperature control for safety foods 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. observed no date marking in place. foods such as sushi fis |
| 2012-12-19 |
18 |
cooked tcs (time/temperature control for safety) food shall be cooled to 70f within 2 hours and to 45f within a total of 6 hours. observed rice cooked this morning was 81f at 3:30pm. cdi by voluntary disposal. |
| 2012-12-19 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. according to the pic; no policy is in place. cdi by instruction. handout left. facility must have in |