| Violation Date |
Code |
Description |
| 2019-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the flip top cooler and in the back of the kitchen where sauce dispensing buckets are stored. |
| 2019-01-14 |
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 a rice scoop and bar utensils being stored in standing room temperature |
| 2019-01-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths being stored on countertops while not in use. |
| 2019-01-14 |
37 |
3-304.13 linens and napkins, use limitations - c linens should only be used to contact food when lining a container for immediate service. observed shrimp being stored in a container while wrapped in paper towels. |
| 2019-01-14 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee wiping off sauce bottles with a wiping cloth then proceed to handle sushi fish without first changing gloves. cdi- employee changed glov |
| 2018-12-31 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cellphone cord stored in container of wonton strips. cdi- strips were discarded. |
| 2018-12-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor amount of debris accumulation on inside wall of ice machine. 4-602.11 clean the equipment and utensils used with tcs foods as required to |
| 2018-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 containers of fish eggs being stored at room temperature for an extended period of time while the products were between 57-60f. cdi- items were placed into freezer for cooli |
| 2018-12-31 |
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 dumplings, cooked shrimp, cooked octopus, and bbq eel without datemarks. cdi- products were dated. |
| 2018-12-31 |
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 from previous n |
| 2018-12-31 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed grill lighter stored in same container as shrimp chips and a bottle of windex stored above a flip top cooler. cdi- items were relocated. |
| 2018-12-31 |
33 |
3-501.13 use approved thawing methods. observed facility thawing frozen seafood at room temperature. |
| 2018-12-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live cockroach in facility near fryer. |
| 2018-12-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on floor in walk in freezer and 2 buckets of ginger stored on floor near front-of-house 3 compartment sink. |
| 2018-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a shelving unit above a flip top cooler and on a shelving unit in back of kitchen. |
| 2018-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an opened employee soda bottle on a cutting board and an employees food being stored on a cutting board. |
| 2018-09-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside walls of the ice machine. 4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machi |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the facility holding lobster tails, cooked rice, and kale at room temperature while the products were all above 45f (see chart). cdi- products were placed on tphc; pic agreed |
| 2018-09-28 |
33 |
3-501.13 use approved thawing methods. observed the facility thawing foods at room temperature. |
| 2018-09-28 |
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 stored at room |
| 2018-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths being stored on counter tops while not in use. |
| 2018-09-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice scoops being stored in standing room temperature water. |
| 2018-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings being stored commingled with dry goods on a dry storage rack in the back of the kitchen. |
| 2018-09-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauce buckets being stored on the floor underneath a table in the back of the kitchen.3-305.11 store food in a clean, dry locati |
| 2018-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 5 plastic food storage containers stored clean with visible food debris on them. cdi- items were set aside for recleaning. |
| 2018-06-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee placing raw chicken onto the grill then change gloves and put on new gloves without first washing hands. cdi- employee washed hands. |
| 2018-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed fish eggs stored above cooked tofu in the walk in cooler. cdi- storage rearranged. |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several sushi items in the sushi display cases cold holding above 45f (see chart). these food items did drop in temperature within 1 hour but not all items were below 45f. pi |
| 2018-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry food item containers being stored on the floor in the back of the kitchen underneath the prep. table. |
| 2018-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on counter tops between uses. |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed damaged sushi display case door where meat and seafood kebabs are stored. 4-502.11(a) maintain utensils in good repair. observed one sushi knife with plastic wrap covering the handle. 4-202.11 food c |
| 2018-06-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat testing kit on site. vr required. |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving around the flip top cooler. |
| 2018-03-07 |
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 employee move from handling dirty dishes to unloading clean dishes without a proper handw |
| 2018-03-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed access to front of house handsink blocked by boxes. cdi: boxes removed and access restored. |
| 2018-03-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed sides of ice machine near flap with black residue forming. cdi: machine scheduled for cleaning. |
| 2018-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs over stacked in flip top unit across from grill area and all sushi fish in far left display case holding at 53f. display unit had not been turned on before loading with foo |
| 2018-03-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on shelf in walk in unit directly above an open container of food. cdi: beverage discarded. |
| 2018-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed door to under counter cold holding unit badly damaged and held closed with tape. pic stated that door was on order. repeat. |
| 2018-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving across from grill and in back dish area with heavy dust buildup. |
| 2018-03-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed unwashed avocados with stickers on them at sushi prep area. employees stated that they were unaware that avocados needed to be washed. cdi: avocados washed and stickers removed. |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed cold unit on far right of cook line damaged and incapable of being opened. repair or replace as soon as possible. |
| 2017-12-20 |
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 milk opened on saturday with no date mark in walk in unit. cdi: milk dated for 12/17. |
| 2017-12-20 |
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 dish machine drainboard completely loose from wall and in need of fresh caulki |
| 2017-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food from breakfast stored in reach in units throughout facility. ehs informed pic that employee food must be stored separate fr |
| 2017-09-26 |
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 cracked floor tiles in between flip top unit and grill line and damaged ceilin |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non food contact surfaces of some pieces of equipment on grill line and on blender base in back prep room. |
| 2017-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on walk in freezer (not the same gasket mentioned previously) badly frayed at the bottom and in need of replacement. |
| 2017-09-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee making a salad while wearing a wristwatch. |
| 2017-09-26 |
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 unlabelled squeeze bottles of oils/sauces on grill line. tremendous improvement has been shown since previous inspec |
| 2017-09-26 |
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 freshly cooked chicken cooling in a densely packed bowl in the walk in, as |
| 2017-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs holding in flip top unit across from grill holding at 50f and sushi fish in far left display cooler holding between 48f and 53f. cdi: eggs were voluntarily discarded, as th |
| 2017-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two pans with sticker residue on them on the drying rack adjacent to dish machine. significant improvement has been shown since the previous inspectio |
| 2017-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on door of walk in cooler. |
| 2017-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple metal pans on corner drying rack in warewashing area stored as clean with sticker residue left on them after warewashing. cdi: pans in questi |
| 2017-06-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf menu still only states contains raw fish... as the disclosure, even though raw beef is still offered. disclosure m |
| 2017-06-19 |
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 unlabelled spice shakers and oil squeeze bottles on cook line area. |
| 2017-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food product stored on the floor of walk in freezer at the beginning of inspection that had just been delivered. food had still n |
| 2017-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths stored on prep surfaces around cook line and sushi prep area. observed an extremely soiled sanitizer bucket next to fryer area. cdi: both cloths were placed i |
| 2017-06-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored in front beverage reach in over top of clean glasses and bottled beverages. cdi: employee food removed and relocated |
| 2017-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked metal pans on drying rack to the right of dish machine. |
| 2017-06-19 |
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 cracked floor tiles directly in front of prep unit on cook line. |
| 2017-06-19 |
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 one large bin of dry goods with the scoop stored with the handle down in |
| 2017-03-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts -observed cooked chicken holding at 99f. cdi- discarded. |
| 2017-03-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed blender with debris on the inside unit. cdi- placed in wash area to be rewashed.4-602.11 clean the equipment and utensils used with nontcs foods as |
| 2017-03-22 |
40 |
3-302.15 wash fruits and vegetables prior to use. -0pts - avocados are not being washed prior to cutting. |
| 2017-03-22 |
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 crab salad (3) reading 3/14. cdi - discarded. observed significant improvement in date marking |
| 2017-03-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed hand sink blocked by large box. cdi- moved. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper to |
| 2017-03-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - repeat - menu states contains raw fish.. as the disclosure but the menu contains raw beef as well. disclosure sh |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed on - all shelving throughout - over head shelving - splash areas under sushi display case - exterior of equipment stored |
| 2017-03-22 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. / 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - sanitizer buckets are e |
| 2017-03-22 |
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 utensils being stored in sanitizer and cold water. discontinue |
| 2017-03-22 |
37 |
7 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat - observed food in walk in cooler and freezer on the floor. / observed several containers stored under a prep table that should |
| 2016-12-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - when employee was asked if he knows about his employee health policy he could not answer. it is vital that all employees in |
| 2016-12-07 |
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.- 0 pts - floor: cleaning needed on floors throughout. |
| 2016-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed in gaskets - all shelving throughout - over head shelving - splash areas under sushi display case - exterior of equipment |
| 2016-12-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - repeat - observed dark grooves in cutting boards today.4-501.11 maintain equipment in good repair. - repeat - observed torn gasket on the make table |
| 2016-12-07 |
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 clean utensils, squeeze bottles, wrapped noodles and other items stored in containers that are soiled. containers shal |
| 2016-12-07 |
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 - remove onions that are near hand sink for splash. / observed several containers stored under a prep table that should be at leas |
| 2016-12-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed mice droppings in back kitchen area. observed one live small roach. observed gnats. a pest management program that will remove the pest above shall be in place. currently es |
| 2016-12-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - menu states contains raw fish.. as the disclosure but the menu contains raw beef as well. disclosure should be |
| 2016-12-07 |
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 containers of noodles, shrimp, eel salad, sprouts, and other items not dated. cdi- dated on site. ensure that all product |
| 2016-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed robocoupe with debris on the inside unit. cdi- placed in wash area to be rewashed. 4-602.11 clean the equipment and utensils used with nontcs foods |
| 2016-12-07 |
6 |
2-301.14 when to wash - p - observed all the employees enter the store at beginning of shift without washing hands. observed employee enter from outside dumping mop water open walk in cooler door without effectively washing hands. observed employee donnin |
| 2016-09-28 |
8 |
observed a cooking pot stored in the front handsink. pot moved to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-09-28 |
11 |
observed a badly dented can in the back storage rack- this can was moved to the office to correct so that it would not be accidentally used.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2016-09-28 |
6 |
observed an employee who had a cut finger and was actively bleeding. the employee had double gloved but not wrapped the wound. gloves discarded, employee went to office to bandage cut and then washed hands before donning more gloves.observed employee go |
| 2016-09-28 |
36 |
observed gnats and mouse droppings in the facility today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-09-28 |
47 |
observed build up on the walk in gasket, wall fan, and on the outside of plastic lids and plastic bin where droppings were.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-28 |
45 |
observed dark grooves in cutting boards today.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed torn gasket on the make table and rusted shelving in some cold units and on storage racks.4-501. |
| 2016-09-28 |
42 |
observed a whisk stored in sanitizer today.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. |
| 2016-06-29 |
33 |
3-501.13 use approved thawing methods. observed a bucket of shrimp thawing in the prep sink in standing water. thaw under running water. cdi- water turned on . |
| 2016-06-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed sushi display cases missing thermometers.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin |
| 2016-06-29 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed a spray bottle wi |
| 2016-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallops stored on top of cooked ready-to-eat items in the sushi cooler. cdi- moved to another location. store raw foods below cooked/ready-to-eat foods to prevent cross-cont |
| 2016-06-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -observed stained and scored cutting board table top across from the three-compartment sink. 4-501.11 maintain equipment in good repair. observed door |
| 2016-06-29 |
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 installation exposed under the prep table leading to pipes in the kitchen acro |
| 2016-06-29 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wet wiping cloths stored on prep surfaces when not in use. |
| 2016-03-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items in the cooler stored with food for sale to the public. store in designated labeled container on the bottom shelf. |
| 2016-03-31 |
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 installation exposed under the prep table leading to pipes in the kitchen acro |
| 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 build-up on the interior surface of the dish machine. clean regularly. |
| 2016-03-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed stained and scored cutting board table top across from the three-compartment sink.4-501.11 maintain equipment in good repair. observed door hi |
| 2016-03-31 |
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 plastic wrap box stored on the trash can top. cdi- removed and placed in the proper storage area. |
| 2016-03-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle with out a label. 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 crab,salmon,cream cheese, and other sushi grade fish not date marked. cdi- date place on items during the inspection. |
| 2015-12-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rack for dishes has been placed blocking front handwash. cdi rack moved. |
| 2015-12-17 |
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 noodles cooling tightly covered must vent to allow air flow. cdi by ins |
| 2015-12-17 |
41 |
h3-304.12 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 utensils being stored at 63 degrees in sushi prep area. cdi correct |
| 2015-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets in need of replacement. |
| 2015-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris in gaskets of prep units and top of dish machine. general cleaning needed. -0 points- |
| 2015-09-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in prep area near rice cooker and near flip top in need of resurfacing or replacement. -0 points- |
| 2015-09-18 |
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 milk opened mid week unlabled and noodles from yesterday unmarked. cdi all products marked. 3-501.18 discard the food requiring |
| 2015-09-18 |
14 |
4-601.11(e) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up of debris in ice machine needs to be cleaned. |
| 2015-09-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed sink in ladies room 95 degrees, mens room 96, rear handwash 97. 10 day verification required. |
| 2015-03-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p box of raw chicken stored on top of box of raw bacon in walk in freezer. cdi - relocated chicken. |
| 2015-03-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf rice cooling in deep plastic tub with lid on. cdi - rice was discarded due to cooli |
| 2015-03-26 |
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 plastic tub of rice at 50fand still cooling from yesterday. cdi - discarded. |
| 2015-03-26 |
54 |
general comment6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. build up of dust on fan by dish area. clean. |
| 2015-03-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p food employee recontaminated hands by grabbing handles with bare hands after washing. cdi - instructed emplyee to use a barrier such as a paper towel to turn off water after washin |
| 2015-03-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st, 2015. |
| 2015-03-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p skewers of raw beef, raw tuna, raw shrimp, raw scallops, and raw chicken stored together on sheet pan in low prep cooler. also, raw chicken stored on top of raw beef in walk in freezer. cdi |
| 2015-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer at correct concentrations. -p dish machine reading at 0ppm cholrine. staff indicated that the concentrate bottle had just been cha |
| 2015-03-16 |
18 |
general comment3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p sushi rice was cooked last night at 10pm, then moved into walk in cooler. rice rice is still at 100f in center. cdi - |
| 2015-03-16 |
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 sushi rice was at sushi station, rea |
| 2015-03-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf large metal container of sanitizer at cook line was not labeled. cdi - labeled during the inspection. |
| 2015-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf spray bottle of windex and bucket stored in handwashing sink behind bar. cdi - items were relocated. |
| 2015-03-16 |
33 |
3-501.13 use approved thawing methods. frozen shrimp thawing in an empty contrainer ofn the drain board of the sushi prep sink. cdi - placed in the cooler to thaw. |
| 2015-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on cutting board. when asked to move it, pic placed it on the counter next to the sanitizer buckert. cdi - placed into sanitizing solution. |
| 2015-03-16 |
45 |
general comment4-501.11 maintain equipment in good repair. observed gasket a couple of the low prep coolers starting to crack and split. replace. many of the wire shelves in low prep coolers are rusted and have peeling paint. repaint or replace. |
| 2015-03-16 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. many gaskets on low prep coolers in need of cleaning. |
| 2015-03-16 |
53 |
general comment6-502.12 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. freezer floor in need of cleaning. |
| 2015-03-16 |
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 sushi rice cooked the night before was placed in walk in cooler to cool in the same |
| 2014-11-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed several staff members put on gloves when the inspection began to work with food without washing their hands. some also cleaned and then worked with food with the same gloves |
| 2014-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some black buildup around the chute of the ice machine. cdi - cleaned. |
| 2014-11-10 |
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 some ready to eat foods that are held more than 24 hours are not being date marked. these included rice for fried rice, chicken, |
| 2014-11-10 |
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 in use was not |
| 2014-11-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. obsered an unlabled bottle of cleaner. |
| 2014-11-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. relabel dry goods bins in the back of the restaurant. |
| 2014-11-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels were not being held in sanitizer. |
| 2014-07-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employees must consume and handle beverages in a sanitary manner. observed two beverages were placed on cutting boards by staff when they came to work. cdi - removed. |
| 2014-07-02 |
1 |
2-102.11 demonstration - c. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approv |
| 2014-07-02 |
8 |
6-301.12 hand drying provision - pf. observed the front hand sink was out of paper towels.5-205.11 using a handwashing sink-operation and maintenance - pf. hand sinks must be available for handwashing at all times and can not be used for storage. obser |
| 2014-07-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain food contact surfaces clean. observed a few items with dried food debris. cdi - cleaned. |
| 2014-07-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f. observed chicken, beef, shrimp, cooked broccoli, eggs, etc at 46-57f. cdi - all discarded. the unit was |
| 2014-07-02 |
6 |
k•2-301.14 when to wash - p. food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles including before putting on single use gloves |
| 2014-07-02 |
22 |
3-501.19 time as a public health control - p,pf. facility uses time as a public health control to allow sushi rice to be out for 4 hours after which it must be discarded. observed several containers of sushi rice from previous days held at room temperat |
| 2014-07-02 |
34 |
4-302.12 food temperature measuring devices - pf. facility does not have a thin diameter probe thermometer. return visit required. |
| 2014-07-02 |
39 |
3-304.14 wiping cloths, use limitation - c. observed wet and dirty towels left on prep surfaces from the night before. towels must be laundered daily and held in sanitizer between uses. |
| 2014-07-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air drying is required after cleaning and sanitizing and before using. observed wet rice containers with the lids still on and an employee drying with a paper towel. |
| 2014-07-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held f |
| 2014-02-04 |
37 |
3-306.11 food display-preventing contamination by consumersrules require all foods accessible to the public be properly protected. observed water and tea pitchers stored without covers at bar. cdi- covered |
| 2014-02-04 |
34 |
4-302.12 food temperature measuring devicesrules require thin diameter probe for thin foods. observed facility does not have one. vr |
| 2014-02-04 |
22 |
3-501.19 time as a public health control rules require written procedures when using tphc and that those procedures be properly followed.observed facility has two containers of sushi rice not time marked on tphc. cdi- time marked |
| 2014-02-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2014-02-04 |
7 |
3-301.11 preventing contamination from handsrules require facility minimize bare hand contact of non-ready to eat food and prohibit bare hand contact of ready to eat foods. observed one sushi chef preparing sushi with one gloved hand and the other without |
| 2014-02-04 |
4 |
2-401.11 eating, drinking, or using tobacco rules prohibit storage of employee beverages on food prep surfaces. observed open employee beverage on prep surface. cdi- pic removed |
| 2013-09-12 |
4 |
2-401.11 employees may only eat in designated areas where the contamination of food contact surfaces can not result. employee observed eating on food prep surface. cdi by instruction. |
| 2013-09-12 |
22 |
3-501.19. if time is to be used as a public health control, facility must provide written log indicating time sushi ric was prepared and discard time not to exceed 4 hours. facility maintaining a ph log but no variance application submitted to regulatory |
| 2013-09-12 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-03-04 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed ice and food residue on freezedr floor. |
| 2013-03-04 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on bottom of reach-in coolers. |
| 2013-03-04 |
30 |
8-103.11-facility shalll provide necessary information for sushi rice acidification for a variance. cdi by instruction. |
| 2013-03-04 |
27 |
8-201.13-haccp plan required for sushi rice. observed no haccp plan. instruction given. |
| 2013-03-04 |
14 |
4-501.114-ensure proper sanitizer concentration. observed sanitizer in spray bottles tested at less than 150ppm quaternary ammonium. cdi-sanitizer was remade to proper concentration.4-601.11-equipment food-contact surfaces and utensils shall be clean to |
| 2013-03-04 |
7 |
3-301.11-ensure no bare hand contact with ready to eat foods. observed employee touch tempura vegetabes after they had been fried with bare hands and put them on a customers plate. cdi-tempura vegetables were voluntarily discarded. |
| 2012-12-05 |
20 |
3-501.16-time/temperature control for safety foods cold holding shall be maintained at 45f or below. observed beef skewer 50f; shrimp skewer 50f and calamari 50f on top shelf of reach-in cooler. cdi-beef; shrimp and calamari were put in the walk-in cool |
| 2012-12-05 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue in reach-in cooler gaskets and on top of bulk food bins. |
| 2012-12-05 |
39 |
3-304.14-wet wiping cloths shall be stsored in a chemical sanitizer between uses. observed wet wiping cloths stored on cuting board. |
| 2012-12-05 |
37 |
3-305.11-food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. observed bags of rice stored on the the storage room floor. |
| 2012-12-05 |
13 |
3-304.11-food contact with equipment. observed tilapia; cooked chicken and cooked eel stored in contact with sushi case shelf. cdi-tilapia; chicken and eel were put on clean plates. |