| Violation Date |
Code |
Description |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets. |
| 2018-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-12-17 |
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. rice scoop stored with handle contacting rice. cdi - scoop removed. |
| 2018-12-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on counter at sushi station upon start of inspection. cdi - wiping cloths relocated tow sanitizing solution without being asked. |
| 2018-12-17 |
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 noodles cooling in container with lid on tight in walk in cooler. cdi - lid removed |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw shrimp and scallops overstocked in flip top and holding above 45f; seared tuna holding above 45f on plate next to grill; spicy tuna holding above 45f in sushi box cooler. cdi - out |
| 2018-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p grilled chicken breast holding below 135f in hot pot that was unplugged. cdi - chicken reheated to 165f+ and hot pot plugged in to maintain temperature. |
| 2018-12-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p tub of raw chicken stored above raw shell eggs in walk in cooler. cdi - cooler rearranged with chicken below eggs. |
| 2018-12-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf rice pot lids stored in handsink at sushi station. cdi - lids removed from sinks without being asked. |
| 2018-09-26 |
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 no time procedure for crab rangoons, |
| 2018-09-26 |
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 fried soft shell crab cooling in prep unit; noodles cooling in walk in cooler with |
| 2018-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counters. cdi - relocated to bucket of sanitizing soultion. |
| 2018-09-26 |
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. clean floors under racks in walk in cooler. |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from low prep cooler door gaskets. |
| 2018-06-05 |
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 tub of noodles cooling in walk in cooler with no lid on. cdi - lid vented to allow |
| 2018-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf container of food stored in handsink by sushi station. cdi- food relocated without being asked. |
| 2018-06-05 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p the cashier or waitress hands order tickets to sushi chefs who place the tickets on the cutting board and/or directly onto the food that is being prepar |
| 2018-06-05 |
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 sushi rolls with a time stamp of 11am - 3pm and date mark of 6-4 in low prep cooler. cdi - rolls discard |
| 2018-06-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. wait staff in kitchen plating food with no hair restraint on. ensure staff use hair restraints any time they are working w |
| 2018-06-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf written procedure is not approved; |
| 2018-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans and metal bowls wet stacked. separated to allow air drying. |
| 2018-06-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards with heavy scoring and no longer smooth to the touch stored by the prep sink for later use. have these re-planed or replaced. 4-501.11 |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves and low prep cooler door gaskets. |
| 2018-06-05 |
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. rice scoop stored with handle contacting cooked rice in the steamer. cdi - scoop |
| 2018-03-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the mens restroom. cdi- dispenser was refilled. |
| 2018-03-26 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee take soiled dishes to the dish pit then proceed with other tasks without washing her hands. cdi- employee washed her hands. 2-301.15 only wash hands in handwashing sink |
| 2018-03-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one sanitizer spray bottle stored on a shelving unit above the chicken hot pot. cdi- spray bottle was relocated. |
| 2018-03-26 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one sanitizer bucket at the sushi prep. area with a chlorine concentration of 0ppm. improvements made since last inspection. |
| 2018-03-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw pork stored in contact with raw chicken in the walk in cooler, raw chicken stored above raw shrimp in a flip top reach in cooler, and bagged onions stored underneath a prep. co |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed 1 torn gasket on the reach in cooler door where sushi items are stored in the kitchen. |
| 2018-03-26 |
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 debris accumulation on the floor underneath coo |
| 2018-03-26 |
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 scoop stored in rice hot pot with handle in direct contact with th |
| 2017-12-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee handling raw steak then proceed to other tasks without washing hands; observed another employee drinking from a personal beverage without washing his hands afterwards. c |
| 2017-12-12 |
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 debris accumulation on the floor underneath coo |
| 2017-12-12 |
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 telephone at the front register, a receipt printer along the cook line, and on the inside of a clean ramekin storage bin. |
| 2017-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths being stored on a cutting board at the sushi prep. area while not in use.3-304.14 wiping cloths, use limitation - c observed 2 sanitizer buckets at 0ppm chlori |
| 2017-12-12 |
37 |
3-304.13 linens and napkins, use limitations - c observed a linen being stored in direct contact with sushi rice being stored in a rice pot. |
| 2017-12-12 |
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 holding sushi ric |
| 2017-12-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee re-use a pair of single-use gloves that had already been in use and removed from hands. cdi by instruction, employee changed gloves. im |
| 2017-08-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one opened employee energy drink stored on a flip top cooler cutting board. beverage was relocated during inspection. |
| 2017-08-24 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed one employee not wash hands after handling cell phone before donning gloves and another employee cleaning glasses then put on gloves without washing hands. cdi by instruction, hands |
| 2017-08-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw minced chicken stored directly above cucumbers in the walk in cooler and raw shell eggs stored corn in a flip top reach in cooler. cdi- storage rearranged. repeat3-304.15(a) |
| 2017-08-24 |
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 debris accumulation on the wall and floor aroun |
| 2017-08-24 |
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 table underneath the flat top grill, behind the fryers, on cooler gaskets, and on the receipt printing machine in the kitche |
| 2017-08-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding in a pot on the flip top cutting board below 135f (see chart). cdi- instructed employees to reheat chicken to 165f and to maintain the product hot at all |
| 2017-05-16 |
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 the shelving above the 1 compartment prep. sink and behind the flat top grill. |
| 2017-05-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on the sushi cutting boards between uses. |
| 2017-05-16 |
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 cooked lo mein noodles cooling in a high volume container while covered. |
| 2017-05-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one chlorine sanitizer spray bottle with a concentration greater than 200ppm. |
| 2017-05-16 |
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 observed no time stamp on the sushi |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fish eggs and leaf lettuce being stored at room temperature along the sushi line (see temp. chart). cdi- employee indicated these items were taken out of temperature control a |
| 2017-05-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several food items on the flat top grill and above the wok line hot holding below 135f (see chart). cdi- items were placed back onto the grill. instructed pic to reheat to a |
| 2017-05-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee rinse single-use gloves off after breading uncooked lobster. cdi by instruction, gloves were removed and hands were washed.3-302.11(a) s |
| 2017-02-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee change gloves after handling raw proteins without washing his hands in-between. cdi by instruction. |
| 2017-02-21 |
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 an employee handling/touching cooked shrimp and leaf lettuce without gloves on. cdi by instruction. |
| 2017-02-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the handsink at the sushi prep. area being used to rinse cooked shrimp and add water to a lettuce container. cdi by instruction. |
| 2017-02-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee rinsing single-use plastic gloves in a water bucket after breading sushi rolls and handling raw chicken. cdi- instructed pic to disconti |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the racks above the 1 compartment prep. sink. improvements made since last inspection. |
| 2017-02-21 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one chlorine sanitizer bucket at 0ppm at the sushi prep. station. |
| 2017-02-21 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned sauce ramekins stored in a container that had food crumbs in it. |
| 2017-02-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed written and laminated tphc |
| 2016-11-02 |
20 |
observed lettuce holding at >45f today. discarded during inspection to correcteven if this is just used for decoration on the plate, it still must be held cold.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-11-02 |
13 |
observed a box of lettuce stored on the prep table drainboard today that still had raw shrimp shells on it. bottom of lettuce discarded. sink was then washed, rinsed, and sanitized to correct.3-304.11 food shall only contact surfaces of properly cleaned |
| 2016-11-02 |
19 |
observed eel stored at <135f today- product put on time to correct.time sheet emailed to pic- this sheet needs to be filled out for any products you time(eel and rice) and kept on the premises for inspections.3-501.16(a)(1) maintain tcs foods in hot hold |
| 2016-11-02 |
22 |
observed sushi rice in the back that was at <135f today and was not timed yet. product back timed and the time paper will stay with product until it is moved to the crock pot up front for use. start time when this product falls below 135f(probably when |
| 2016-11-02 |
54 |
observed an employee eatinig on the sushi line today upon arrival. employee stopped and washed hands to correct.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved very low lighting in the walk in cooler- it curren |
| 2016-11-02 |
42 |
observed blue racks used to store clean dishes with a lime build up on them. clean or replace these.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed a container of utens |
| 2016-11-02 |
47 |
observed build up on the walk in racks, walk in door, walk in freezer door, and cardboard(that is not approved for use) that is in the walk in cooler.4-602.13 nonfood contact surfaces - c |
| 2016-11-02 |
37 |
observed eel stored on the top of the sushi counter where it could be contaminated by customers- moved to behind the counter to correct.3-306.11 protect food on display using shields, packaging, or other effective means. -p |
| 2016-07-07 |
53 |
observed build up on the floor near the sushi area.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. |
| 2016-07-07 |
47 |
observed build up at the sushi area and below the drink machine. observed build up on the walk in cooler racks.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-07-07 |
31 |
observed fried fish, grilled chicken, soup, and noodles all cooling at room temperature upon arrival.all moved to the walk in freezer to correct.observed lettuce that was cut this morning, cooling in a deep portion, tightly covered, in the walk in cooler. |
| 2016-07-07 |
20 |
observed lettuce and raw egg stored out of temperature upon arrival(both at 70f or higher). both products discarded to correct.observed veggie tempera stored at 65f- product discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-07-07 |
19 |
observed pork skewers holding at 165f during inspection to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-07-07 |
13 |
observed raw chicken stored over raw shrimp- shrimp moved to above chicken to correct duing inspection.observed a bag of corn stored directly on top(touching), a plate of raw chicken- corn moved to correct.3-302.11(a) separate the different types of raw a |
| 2016-07-07 |
12 |
observed red snapper offered for sale undercooked on the sushi menu today. there was only a letter stating that red snapper is exempt from parasite destruction. after speaking with the distributors rep, it was found that this red snapper is not sushimi |
| 2016-04-14 |
7 |
m3-301.11 preventing contamination from hands - p,pf observed bare hand contact of tempura shrimp upon entry. cdi-spoke with pic about bare hand contact. |
| 2016-04-14 |
1 |
2-102.12 certified food protection manager - c observed no certified food protection manager on arrival. **2-101.11 pic shall be present during all hours of operation.-pf |
| 2016-04-14 |
6 |
2-301.15 where to wash - pf observed 2 employees repeatedly wash or rinse hands in both the 3 comp sink and the prep sink. **2-301.15 only wash hands in handwashing sink.-pf2-301.14 when to wash - p observed employee start work without washing hands fi |
| 2016-04-14 |
12 |
3-402.11 parasite destruction - p observed no parasite destruction letter or equivalent documentation for salmon. whole large salmon were purchased from low country shellfish co. no parasite destruction letter. pic stated that salmon were not intended |
| 2016-04-14 |
9 |
3-201.14 fish - p observed salmon wrapped in plastic wrap without packaging or box. salmon in freezer cannot be used/disposed of if no proof through packaging that it came from an approved source. cdi-pic will provide documentation. |
| 2016-04-14 |
35 |
3-601.12 honestly presented - c observed tilapia being used for sushi, no tilapia on sushi menu. staff stated tilapia is used for red snapper. white tuna not called escolar on new sushi rolls menu and daily specials menu.**a) food shall be offered for |
| 2016-04-14 |
47 |
4-602.13 nonfood contact surfaces - c observed build-up and debris in sushi area and under and behind soda area (old rice from sushi prep) keep area clean so do not attract pests. |
| 2016-04-14 |
52 |
5-501.15 outside receptacles - c observed an excessive amount of grease on grease container lid and ground around grease container. **keep area clean. |
| 2016-04-14 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed menus daily special , new sushi rolls without disclosure statement. individual rolls that are prepared with raw or undercooke |
| 2016-02-02 |
33 |
3-501.13 use approved thawing methods. various packs of raw fish observed thawing in the 2-compartment sink at the sushi area. cdi- fish placed in the cooler during inspection. |
| 2016-02-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed hand sink at the sushi blocked and used for other purposes. sushi area has a 2-compartment sink. one compartment observed being used to thaw fish and other com |
| 2016-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p- sanitizer at the dish machine measured 0 ppm of chlorine. should measure 50-100 ppm. cdi- pic primed the machine and now measures 100 ppm. |
| 2016-02-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- brown rice in the rice warmer measured 121 f. maintain at 135 f or above. cdi- rice reheated to above 165 f. |
| 2016-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed spicy tuna at 51 f at the sushi bar. other products in use were placed on ice packs to maintain 45 f or below, but spicy tuna observed not on ice pack. cdi-pic placed on ice p |
| 2016-02-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p- observed spray bottle with chlorine sanitizer at >200 ppm. keep at 50-100 ppm. cdi- pic added water sanitizer is now 100 ppm. |
| 2016-02-02 |
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 - fried chicken pieces observed in covered container in the prep cooler at 58 f. pi |
| 2016-02-02 |
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 cooking sauces and granulars on cook cart not labeled. |
| 2016-02-02 |
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 touching product in cooked rice and various bulk bins with rice a |
| 2016-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk-in cooler. |
| 2016-02-02 |
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 floors,walls, and shelving in the walk-in cooler. |
| 2016-02-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid open when not in use.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation an |
| 2016-02-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored on bags of rice in dry storage. observed employee food stored above food for service in the salad prep cooler. |
| 2015-11-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed yellowtail menu item with no disclosure. verification needed. |
| 2015-11-20 |
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: upon entry, sushi rice held tphc no |
| 2015-11-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : found tray piled high with cooling chicken 122 f in open kitchen. cdi-moved to wa |
| 2015-11-20 |
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: spicy crab date marked 11/11. voluntarily discarded. |
| 2015-11-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. containers of cooking sauces, granulars, etc on cook cart not labeled.3-601.12 honestly presented - c: observed white tuna appear |
| 2015-11-20 |
51 |
6-501.18 maintain handwashing sinks clean. hand sink at sushi station soiled. |
| 2015-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. surfaces of equipment and non food contact surfaces in need of cleaning. |
| 2015-11-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found cooked mushrooms said to be for personal use on top shelf of walk-in cooler. |
| 2015-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. damp cloths on sushi board, various places in kitchen. |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed quite a bit of dust on surfaces of much of the kitchen equipment as well as inside the walk in cooler. clean more frequently. |
| 2015-08-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths on surfaces throughout facility. |
| 2015-08-13 |
35 |
3-601.12(a) - food offered for human consumption shall not mislead or misinform the consumer. observed menu lists white tuna but pic and invoices confirm that the item is actually escolar. pic plans to correct on next menu printing, in about two months. |
| 2015-08-13 |
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. pic could not produce a written pla |
| 2015-08-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking system in place in facility. no date marks were observed. cdi - went through with pic and determined that several |
| 2015-08-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed some dark red cooked chicken skewered and in a plate resting on a bar above the wok line. chicken measured 105f. cdi - pic said it usually is placed on a shelf under a heat la |
| 2015-08-13 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed two of the employees who were rolling sushi were dabbing their gloved fingers on a damp towel between food prep tasks, then touching sushi fish rolls |
| 2015-04-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p;properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces. cdi containers pulled and plac |
| 2015-04-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c ; keep floors clean; observed large amounts of debris build up behind kitchen equipment in need of general cleaning. |
| 2015-04-10 |
45 |
4-101.19 nonfood-contact surfaces - c; keep equipment in good repair; observed faucet at three compartment sink broken leaking held together with tape in need of repair. |
| 2015-04-10 |
27 |
(general comment)3-502.11 variance requirement - pf; provide variance for special processes; observed that facility acidify sushi rice requiring variance; owner provided documentation proving he has submitted and receiving a disapproval letter requiring m |
| 2014-11-03 |
45 |
4-502.11(a) maintain utensils in good repair. observed food containers discolored and rough surfaces. provide food grade containers adequate size for cooling and storage. 4-501.11 maintain equipment in good repair. observed shelving in need of resurf |
| 2014-11-03 |
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 shrimp sauce in walkin without date marked. instruction to mark date on all cooked or uncooked foods which can be consumed with |
| 2014-11-03 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling over sushi bar is not cleanable material. 6-501.11 floors, walls, and ceilings including the attachments such as soap |
| 2014-06-27 |
7 |
3-301.11 employees may not handle any ready to eat foods with bare hands. observed employee place lettuce on plate using bare hands. cdi by discarding lettuce and having employee wash hands and put on gloves. |
| 2014-06-27 |
13 |
3-302.11 store all potentially hazardous foods in relation to one another to prevent cross conatmination. observed raw beef stored over sauces in prep unit on line and observed raw chicken stored over raw beef in walk in cooler. cdi by rearranging items |
| 2014-06-27 |
27 |
3-502.11 facility requires a variance for acidification of rice to be able to maintain rice at room temperature. facility has submitted a variace request to state but has not been approved yet. |
| 2014-06-27 |
14 |
4-501.115 maintain chlorine sanitizer at 50-200ppm. observed 0ppm in spray bottle and bucket. cdi by remaking to proper concentration. |
| 2014-06-27 |
23 |
3-603.11 consumer advisory on sushi menu has every item including vegetable only and cooked items marked with an asterisk. only items that are under cooked or contain undercooked ingredients should be marked. cdi by discussion with pic. pic will work o |
| 2014-06-27 |
30 |
8-103.11 facility must maintain variance and haccp plan on site. facility could not produce any copies of haccp plan or variance application. facility was unable to demonstrate that rice had a ph of less than 4.2. cdi by having rice discarded. new ric |
| 2014-06-27 |
45 |
4-101.19 maintain non-food contact surfaces in good repair. observed rusted shelving throughout facility. |
| 2014-06-27 |
39 |
3-304.14 once wet or dirty all wiping cloths must be stored in sanitizer in between use. observed multiple dirty, wet towels on surfaces throughout. cdi by placing in buckets of sanitizer. |
| 2014-06-27 |
42 |
4-903.11 (a), (b) and (d) store all utensils in a manner to prevent contamination. observed clean cutting boards stored behind faucet of prep sink. |
| 2014-06-27 |
47 |
4-602.13 general cleaning needed of non-food contact surfaces throughout including but not limited to shelving in walk in cooler, shelving above prep unit on line, exterior of equipment, wok line exterior of dish washer, exterior of dry storage containers |
| 2014-06-27 |
31 |
3-501.15 rapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented; use walk in cooler for cooling instead of prep units that are regularly worked out of. observed deep container of covered noodles in prep unit. |
| 2013-12-18 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed one wet wiping cloth on the sushi prep table. cdi- wet wiping cloth was removed and placed in sanitizing solution. |
| 2013-09-26 |
4 |
2-401.11 eating, drinking, or using tobacco - employee beverages should not be consumed from screw top bottles or sports cups where hand contact with mouth contact area does not occur. all beverages were properly stored below food contact areas. |
| 2013-09-26 |
6 |
2-301.15 where to wash - hands shall be washed only in an approved handsink. information only, no violation observed. |
| 2013-09-26 |
14 |
4-702.11 before use after cleaning - all utensils must be properly washed, rinsed, and sanitized in approved 3-step process. observed 3-comp being used as a pre-wash and rinse area with utensils being ran through the dishmachine after racking. the utens |
| 2013-09-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all ready to eat food items with will be kept for service over 24 hours must be appropriately date marked. food temperatures maintained at or be |
| 2013-09-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - must provide consumer advisory which meets requirements of the regulation. observed consumer advisory posted on table tents with disclosu |
| 2013-09-26 |
27 |
. 3-502.11 variance requirement - variance from state is required for sushi. variance application has been sent to raleigh. reviewed what was submitted for haccp. |
| 2013-09-26 |
37 |
3-307.11 miscellaneous sources of contamination - food shall not be placed in the 3-comp sink during cleaning of utensils. observed bag of boiled eggs in rinse compartment of 3-comp sink. product was discarded. gave instruction to use only prep sink for |
| 2013-09-26 |
41 |
3-304.12 in-use utensils, between-use storage - keep handles out of dry food products. observed handle in flour. gave instruction. |
| 2013-09-26 |
30 |
8-103.11 documentation of proposed variance and justification - variance for sushi must be obtained and maintained on site. variance application has been submitted to raleigh. gave 2nd copy of variance paperwork. |
| 2013-06-14 |
1 |
the person-in-charge shall be a certified food protection manager and shall be present during all operating hours of facility. observed no pic present during inspection. no staff had approved training. cdi by instruction. |
| 2013-06-14 |
2 |
the pic shall ensure that employees are informed of their responsibilities as to their health and reporting pertinent details of their health. observed no employee health policy in place. |
| 2013-06-14 |
7 |
food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. observed employees cutting vegetables and working with foods with bare hands. cdi by instruction. |
| 2013-06-14 |
23 |
provide approved consumer advisory for sushi on menus. observed laminated menu does not have reminder. paper sushi menu does not indicate items that are raw (disclosure) or reminder. |
| 2013-06-14 |
35 |
properly label containers of foods at wok cart and wok station. |
| 2013-06-14 |
54 |
observed protectice shielding on light bulbs in dish room cracking; in poor repair. |
| 2013-06-14 |
39 |
wiping cloths shall be stored in a proper sanitizer between uses. no wet or damp cloths shall be on surfaces in the kitchen or sushi area. |
| 2013-03-25 |
39 |
wiping cloths shall be stored in a proper sanitizer between uses. no wet or damp cloths shall be on surfaces in the kitchen or sushi area. |
| 2013-03-25 |
35 |
properly label containers of foods at wok cart and wok station. |
| 2013-03-25 |
30 |
apply for and obtain a variance from regulating authority for the acidification of sushi rice. observed no variance. left files for obtaining a variance. |
| 2013-03-25 |
27 |
follow approved procedures for acidification of sushi rice. found distilled water in container with expiration 2007. found 4.01 and 7.01 buffers in containers with expiration 2012. cdi- products discarded and rice will be held at 135 f or above until viab |
| 2013-03-25 |
23 |
provide approved consumer advisory for sushi. observed table tent with reminder only. provide disclosure on sushi picture table tent and on menus. |
| 2013-03-25 |
19 |
keep potentially hazardous foods hot at 135 f or above. observed acidified rice tested with buffers and distilled water that were all expired products. rice unable to be verified as safe at 84 f. discarded and viable products obtained for rice acidificati |
| 2013-03-25 |
12 |
observed no current invoices in facility from sushi fish supplier stating products are parasite free. most current invoice from 2012. pic went home and brought current invoices. keep all required documentation paperwork and invoices in facility for examin |
| 2013-03-25 |
2 |
the pic shall ensure that employees are informed of their responsibilities as to their health and reporting pertinent details of their health. observed no employee health policy in place. left forms in chinese and spanish. |
| 2013-03-25 |
1 |
the person-in-charge shall be a certified food protection manager and shall be present during all operating hours of facility. observed no pic present during inspection. no staff had approved training. |
| 2013-03-25 |
1 |
the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. observed no one claiming to be person-in-charge at start of |
| 2012-12-19 |
20 |
keep all cold foods below 45 f. observed smoked eel for sushi at 55 - 60 f. product was inadvertantly left on prep counter. placed in reach in for quick chill. |
| 2012-12-19 |
19 |
keep all hot foods above 135 f or use time as public health control. observed shrimp tempura for sushi at 99 - 114. shrimp was held at service window and under line warmer. gave instruction for tphc. |
| 2012-12-19 |
4 |
observed employee drink with screw on lid above canned goods. remove all unapproved drink cups from premises and use lid and straw for drinks and on bottom below food products or prep areas/utensils. |
| 2012-12-19 |
23 |
must have consumer advisory for sushi. no advisory. gave instruction and handout. |
| 2012-12-19 |
2 |
must have knowledge of employee health agreement. pic was unable to communicate knowledge. gave instruction and form. |