| Violation Date |
Code |
Description |
| 2018-12-04 |
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 food scoop handles stored in food inside multiple containers of dry food |
| 2018-12-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine around ice cute.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p o |
| 2018-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed stickers on unstacked containers on the drying rack. cdi sent back to wash.observed mildew build-up on rim of ice bins in waiters beverage station.ob |
| 2018-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved dish machine operating below 50ppm chorine. cdi- dish machine was operating without full water capacity. water added to machine by pic. after multiple runs, dis |
| 2018-04-04 |
45 |
4-501.11 maintain equipment in good repair. observed rusty racks in reach in cooler on cook line. observed rusted shelving in reach in at sushi area. observed a few cracked tubs and tub lids stored on dish racks.general comment: investigated sr# 83651 dur |
| 2018-04-04 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer in cook line reach in cooler. cdi- thermometer provided. |
| 2018-04-04 |
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 steamed broccoli cooled to 44 degrees since yesterday in deep and tightly |
| 2018-04-04 |
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 cut portions of tuna from whole tuna date marked but the whole portion of tuna was not date marked in sushi display cooler. cdi- wh |
| 2018-04-04 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employee remove trimmings of raw steak from knife by tapping knife inside trash can then continue slicing steak with knife. cdi- knife cleaned |
| 2018-01-10 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed whitefish listed on lunch menu for bento box to indicate striped bass. cdi-pic corrected menus. repeat |
| 2018-01-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over rte foods in walk in. cdi-pic rearranged products in walk in. |
| 2018-01-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed warewash machine at bar not dispensing sanitizer. pic is calling ecolab to get machine serviced will use main dish machine until repairs made. vr |
| 2018-01-10 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked rice ineffectively cooling. rice dropped from 135f to 89f in 2.5 hours. cdi-volunteerly dicarded rice. repeat |
| 2018-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts and a small amount of steamed broccoli left on the prep table for storage during lunch on ice at 56f and 61f. cdi-products were volunteerly discarded. suggested tph |
| 2018-01-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and dust on shelving for clean utensils and equipment storage, debris on handles of equipments and units, debris on side of reach in unit, an |
| 2018-01-10 |
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 shrimp cooling in container with lid, and rice in large batches in walk in |
| 2018-01-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in reach in at sushi area. overall improvement on equipment, so points remain the same. repeat |
| 2018-01-10 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the female employee restroom. repeat |
| 2018-01-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed lunch menu with teriyaki steak, ny strip, and filet mignon without consumer advisory. cdi- pic corrected |
| 2017-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts and a small amount of steamed broccoli left on the prep table for storage during lunch at 70f. cdi by voluntary disposal. suggested tphc or storage on ice at 45f or |
| 2017-07-06 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed white meat fish listed on the menu to indicate striped bass. cdi- menus were corrected while onsite. |
| 2017-07-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked noodles ineffectively cooling. if no intervention in the cool method occurred time/tempeature requirements may not ha |
| 2017-07-06 |
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 tphc procedure does not mention stor |
| 2017-07-06 |
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 noodles cooling with no change from 69f temperature over a 30 minut |
| 2017-07-06 |
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 vegetable chopper components and other utensils stored in gray plastic bins with build up collecting in the bottom |
| 2017-07-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusty air drying shelving, peeling coating inside the prep cooler across from the flat top grill and torn gaskets. observed a leak at the delfied 2 door cooler. observed a leak at the soda machine lines |
| 2017-07-06 |
51 |
5-501.17 provide a covered waste bin in female restrooms. provide a covered waste bin for the female employee restroom. |
| 2017-03-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed phone charger and keys on shelf near cook line in kitchen, sweatshirt in cabinet in sushi area with single service items and bottled bev |
| 2017-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed one shelf in dish area with peeling coating and rusted. |
| 2017-03-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towel on surface at sushi area. |
| 2017-03-31 |
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 multiple squeeze bottles of liquids on chefs carts not labeled. |
| 2017-03-31 |
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 all food items in sushi cases not labeled with dates. observed several items in sushi cooler and drawers not labeled with dates. |
| 2017-03-31 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed bamboo mat at sushi counter wrapped in plastic. sushi chef stated that plastic is changed daily. cdi- by instruction that plastic must be chan |
| 2017-03-31 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple employees standing around kitchen with gloves on and then moving to begin food preparation. observed employees wearing gloves gathering sup |
| 2016-11-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed bamboo matt at sushi counter wrapped in plastic wrap. asked sushi chef how often it is changed. he said once per day. facility serves lunch and |
| 2016-11-09 |
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 on cut cabbage and one batch of rice in cooler as well as sushi fish in sushi case and cut lettuce in sushi cooler |
| 2016-11-09 |
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 no written procedures coul |
| 2016-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed two split gaskets in cooler on cook line in kitchen. observed burned out hood light in kitchen. |
| 2016-11-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal phone and personal drink in covered cup resting on prep table just as entering kitchen. |
| 2016-09-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed hand written specials board with reminder but no disclosure on three items containing steak. cdi- correc |
| 2016-09-08 |
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: found cooked squid salad dated 8/29 in sushi prep cooler. cdi- voluntarily discarded.3-501.17 date mark/ |
| 2016-09-08 |
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: employee tested temperature of cooling noodles with bare hands during inspection. cdi- chef voluntarily discarded o |
| 2016-09-08 |
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 operating dish machine go from handling soiled utensi |
| 2016-09-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: recent hire employee operating dish machine had not been informed of his reporting responsibilities. cdi- employee informed an |
| 2016-05-25 |
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 2-301.15 only wash hands in handwashing sink.-pf observed an employee wash hands in a food prep sin |
| 2016-05-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a strainer stored inside the bar handsink. cdi by moving to a location. education provided on sole purpose for the handwashing sink being for handwashing. |
| 2016-05-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 2 sanitizer spray bottles at 0ppm. spray bottles were re-prepared at 200ppm quat. observed chlorine sanitizing bar dishmachine measuring at 0ppm, after several primes and runs. cdi- bottl |
| 2016-05-25 |
12 |
3-402.12 records, creation, and retention - pf (a) if raw, partially cooked fish is served or sold in ready to eat form the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the |
| 2016-05-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing from special menus paper clipped inside the regular menus and the posted menu board. vr- |
| 2016-05-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of degreaser unlabeled. cdi by labeling. |
| 2016-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several trays and bowls wet stacked on drying rack. |
| 2016-01-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef in reach-in refrigeration unit and raw beef stored over raw fish in the walk-in. cdi-food relocated according to proper storage order. |
| 2015-10-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed pack of cigarettes and keys stored on upper shelf above prep table. cdi - moved. |
| 2015-10-23 |
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 two tubs of noodles cooked today and cooling in walk in cooler. tubs were |
| 2015-10-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed consumer advisory missing on menu board above sushi bar and on easel board at hostess stand near front d |
| 2015-10-23 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed two covered tubs of noodles dated yesterday and stored in the walk in cooler. each measured 48f in the center and about 43f |
| 2015-06-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on shelving above sugar packets, and employee bottle drink stored in meat fridge next to restaurant foods. cdi- drinks removed. |
| 2015-06-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed type of flounder (fluke) served as sushi with no parasite destruction info available. will follow up that a letter of g |
| 2015-06-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bucket of table cleanner degreaser not labeled. cdi- pic labeled bucket. |
| 2015-06-23 |
37 |
3-307.11 protect food from contamination sources. observed noodles cooling in 3 compartment sink next to compartment used for pot scrubbing. use sink only for food prep to prevent potential contamination. after food prep, wash and sanitize sink before usi |
| 2015-06-23 |
45 |
4-501.11 maintain equipment in good repair. a few racks in walk in cooler starting to peel, need recoating or replacing soon. |
| 2014-12-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed butane torch for sushi stored in tub container along with some dry goods. cdi- butane torch stored separate.general comment: observed letter of guarantee for aqua cultured fish for all sus |
| 2014-12-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed hibachi chef store raw chicken on same platter with raw steak. risk exists to cross contaminate the steak if the steak is not cooked to min. 165 degrees (final cook temperature of t |
| 2014-12-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed sushi chef pick up piece of litter from floor then proceed to continue garnishing sushi without washing hands. cdi- employee corrected, washed hands and changed gloves. |
| 2014-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler racks and dish storage racks that are peeling and showing rust. need recoating or replacing. observed walk in freezer with a leaking pipe creating significant ice build up on pipes, need |
| 2014-09-15 |
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 that are initially cooled in an ice bath briefly, and then placed |
| 2014-09-15 |
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 radish sprouts that pic said are refrigerated for a week that are not being date marked. sprouts are a tcs food that must be date m |
| 2014-06-16 |
8 |
5-205.11 all handwash sinks must provide min. 100 degree water. sushi station handsink had no hot water. cdi- pic turned hot water on to sink. |
| 2014-06-16 |
12 |
| 3-402.11 provide proof that all fish served raw or undercooked has been aquaculturally raised to be parasite free or properly frozen for parasite destruction. observed mackeral fish used for sushi with no proof of parasite destruction available. will fo |
| 2014-06-16 |
26 |
7-201.11 store chemicals in chemical storage area to prevent contamination. observed chemical sprays stored on clean dish shelf. cdi- spray bottles removed. |
| 2014-06-16 |
9 |
3-201.11 all food must come from an approved source. observed miso bean paste and squid tentacles that cannot be determined that they are from an approved source from label information as they do not appear to meet the fda labeling requirements. cdi- pic |
| 2014-06-16 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed a few broken tubs in use. observed a few racks in salad cooler that are rusty and will need re-coating or replacing soon. |
| 2014-06-16 |
31 |
3-501.15 use approved cooling methods to quickly cool foods. observed rice actively cooling in a deep amount in walk in cooler and observed cooked eggs on a tightly wrapped plate in sushi cooler. cdi- rice placed in shallower containers and placed in wal |
| 2014-01-28 |
12 |
3-402.11 must provide proof of fresh salmon for sushi as having been properly frozen for parasite destruction or aquacultrurally raised to be parasite free. observed fresh salmon from hawaiian fresh seafood used for sushi with no letter of guarantee avail |
| 2014-01-28 |
4 |
2-401.11 employee drinks need to be covered and stored below food or food contact surfaces. observed employee drink stored open in sushi area. cdi- drink removed. |
| 2013-08-27 |
22 |
observed tphc methods in use for holding sushi rice. observed no written procedures in place. cdi- gave pic tphc application to complete and follow. |
| 2013-08-27 |
21 |
maintain 7 day shelf life for all tcs foods. observed tcs teriyaki sauce made with cooked onions held in walk in cooler for 9 days. cdi- sauce disposed of. |
| 2013-08-27 |
2 |
recommend more training of employees on health policy as worker had limited knowledge of the health policy. cdi- corrected by instruction. |
| 2013-03-27 |
27 |
a variance with a haccp plan is required for sushi rice vinegar treatment; or tilt/tphc procedures can be used. |
| 2013-03-27 |
30 |
a variance is required for sushi rice vinegar treatment; or tilt/tphc procedures can be used. |
| 2013-03-27 |
23 |
observed consumer advisory in place on regular menu and sushi menu; but lacking disclosure for steaks. need to provide proof that steaks are whole muscle meat or add disclosure for steaks. |
| 2013-03-27 |
21 |
date mark all rte/tcs foods per nc food code. observed some house made teriyaki sauce that is not being date marked. cdi- corrected by instruction. |
| 2013-03-27 |
8 |
need handwash signs at all handwash sinks. no handwash signs at sushi bar and front bar handsinks. |
| 2012-12-19 |
18 |
cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs using approved cooling methods. observed two deep tubs of rice cooked yesterday at 48-50 degrees. cdi- mgr voluntarily disposed of the rice. |
| 2012-12-19 |
14 |
observed tubs holding battering flour that come into contact with food not being changed out every 4 hrs per nc food code. be sure all food contact surfaces are washed; rinsed; and sanitized or changed out at least 4 hrs after first use. |
| 2012-12-19 |
8 |
need handwash signs at all handwash sinks. no handwash signs at sushi bars handsinks. |
| 2012-12-19 |
23 |
consumer advisory for sushi and cooked to order steaks requires a disclosure: reviewed approved disclosures with pic. will need approved consumer advisory in place by next inspection. |
| 2012-12-19 |
8 |
handwash sinks need to be available at all times for proper handwashing. handwash sink at sushi bar being blocked by plastic wrap box cdi- sink un-blocked. |
| 2012-12-19 |
26 |
observed butane being stored in a container with condiments. properly store toxic materials separate and to prevent contamination of food or food contact surfaces. |
| 2012-12-19 |
39 |
wet wiping cloths need to be stored in sanitizer per nc food code. observed wet wiping cloths stored on counters. |
| 2012-12-19 |
26 |
only use and store approved insecticides. observed non-approved insect spray stored on chemical storage shelf. cdi- spray removed. |
| 2012-12-19 |
27 |
a variance will be required for sushi rice treatment once state establishes a variance review process. |
| 2012-12-19 |
30 |
a variance will be required for sushi rice treatment once state establishes a variance review process. |
| 2012-12-19 |
31 |
use approved cooling methods to cool foods quickly. observed foods cooling in deep amounts and stacked tubs of cooling foods with tight lids. cdi- corrected by instruction. |
| 2012-12-19 |
26 |
label all toxic items. observed un-labeled spray bottle of glass cleaner. cdi- bottle removed. |
| 2012-12-19 |
2 |
employee health policy must meet nc food code standards. gave pic copy of health policy to review with employees. |