| Violation Date |
Code |
Description |
| 2018-12-03 |
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. repeat violation. observed tile cracked throughout facility. |
| 2018-12-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-03 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed s |
| 2018-12-03 |
37 |
3-307.11 protect food from miscellaneous sources of contamination. observed wooden whistle (for birthdays) stored in container where squeeze bottles of sauces are stored. cdi - removed the whistle to store on cart with the other birthday drums. |
| 2018-12-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles of food not labeled. labled all working containers of food. |
| 2018-12-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer above 200 ppm in spray bottle. cdi - educated how to create proper solution. refilled sanitizer spray bottle currently at 50 ppm chlorine. |
| 2018-12-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer spray bottle at 0 ppm. cdi - educated on how to create proper solution. |
| 2018-12-03 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed items stored in sink basin at the front handsink. 6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in kitchen. cdi - provided soap for |
| 2018-09-24 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2018-09-24 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare hand contacting salads during preparation. cdi - discarded product. educated to wash hands before food prepara |
| 2018-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw proteins in the temperature danger zone. refer to temperature chart. cdi - relocated product to the walkin cooler and educated to keep foods cold at 41f and below. use ther |
| 2018-09-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. vr. observed sweet carrot made on 9.13.18 that has exceeded time/temperature cri |
| 2018-09-24 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf repeat violation. vr. observed no t |
| 2018-09-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf repeat violation. vr observed picture menu for sushi with no consumer advisory disclosure on most of the produc |
| 2018-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed stand up refrigerator not holding food in proper temperature. the facility will not be using this refrigerator until the unit is fixed. all tcs product will be stored and held in the walkin cooler or t |
| 2018-09-24 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed a bowl is being use |
| 2018-09-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-09-24 |
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 tile broken in the sushi prep area. advised to repair. |
| 2018-09-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometers in the refrigerator units. |
| 2018-06-26 |
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 observed facility is putting sushi |
| 2018-06-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p obseved improperly date labeled sushi. product has been opened from commercial package and held in the |
| 2018-06-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed sushi menu with no consumer advisory on it. cdi - educated to serve the new paper menu with the other m |
| 2018-06-26 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed build up in soda nozzle at the sushi bar. advised to clean once a day. |
| 2018-06-26 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug on the dumpster. advised to have drain plug in dumpster. |
| 2018-06-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2018-06-26 |
35 |
3-601.12 food shall be offered for human consmption in a way that does not mislead or misinform the consumer. observed picture menu that still has white tuna on it. cdi - advised to switch item to state 'escolar'. |
| 2018-03-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2018-03-26 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash cans at any handsink. advised to provide trash cans at handsinks. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-26 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed towel stored with |
| 2018-03-26 |
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 squeeze bottle of oil with no label on product. advised to have all squeeze bottles labeled with common name of food. |
| 2018-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives and slicers food contact surfaces dirty. cdi - pulled from storage and sent through dish machine for a proper cleaning procedure. 4-602.11(e) c |
| 2018-03-26 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above produce in the walkin cooler. cdi - educated to store raw products on the bottom of the refrigerator. relocated the raw chicken to the bottom. 3-302.11 |
| 2018-03-26 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink blocked by large 5 gallon bucket; bucket is stored in the handsink basin. cdi - removed the bucket from the sink basin. now the h |
| 2018-03-26 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee insufficiently wash hands by washing less than 15 seconds. c |
| 2017-10-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer dish machine not sanitizing properly. 0 ppm. cdi - educated to wash and rinse in dish machine, and to sanitize in 3 compartment sink. created a chlorine solution at th |
| 2017-10-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed salmon and tuna open up from commercial package on 10.10.17 that has been held over by 3 days |
| 2017-10-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket with no label. cdi - educated to place label on bucket. labeled bucket. |
| 2017-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed walkin cooler gasket torn. adviused to repair. |
| 2017-10-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed floor |
| 2017-10-19 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing food without hair restriaint. cdi - put on hair restraint |
| 2017-06-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed pic has been repairing walls throughout. baseboards is still in disrepairing. |
| 2017-06-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. advised to prevent pests in kitchen. use fly tape underneath sinks and prep areas away from contamination. |
| 2017-06-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles for hibachi area not labeled. squeeze bottles consist of water and oil. advised to label bottles. 3-601.1 |
| 2017-06-28 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf repeat violation. ob |
| 2017-03-24 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf repeat violation. ob |
| 2017-03-24 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee wash hands in prep sink with no soap. cdi - educated food employee that when washing hands, this procedure takes place only in a handsink. food employee washed hands properly with so |
| 2017-03-24 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf repeat violation observed food employee washing linen towel in front sushi bar handsink. cdi - advised that handsinks are for handwashing only. |
| 2017-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product such as the salad and the sweet carrots are out of temperature. refer to temperature chart. carrots are over stacked and the salads are in bowls sitting on top of ice w |
| 2017-03-24 |
33 |
3-501.13 use approved thawing methods. repeat violation. observed raw frozen shrimp thawing in prep sink with no running water. cdi - turned the water on. |
| 2017-03-24 |
35 |
3-601.12 food shall be offered for human consmption in a way that does not mislead or misinform the consumer. repeat violation. observed vip roll on sushi menu have 'white tune' as an ingridient to the sushi roll. educated pic that the menu needs to be f |
| 2017-03-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live german roach crawl from under rice case to the right of the large main ice machine. pic contacted pest control company; pest control company arrived on site during inspe |
| 2017-03-24 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed saturated linen to |
| 2017-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket to walkin cooler. |
| 2017-03-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-03-24 |
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 physical facilities in disrepair in the employee bathroom and in the water hea |
| 2016-12-20 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during ins |
| 2016-12-20 |
6 |
observed food employee recontaminate hands by bare hand contacting sink faucets when turning faucets off. cdi - educated pic about proper handwashing procedures and to use a paper towel to turn the faucets off. 2-301.12c to avoid recontaminating their han |
| 2016-12-20 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed yellow tail |
| 2016-12-20 |
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 observed that sushi rice and sushi |
| 2016-12-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer stored above clean multi use glassware. observed degreaser stored above cutting boards. cdi - educated on where to safely store chemicals; relocated chemicals to safe location. |
| 2016-12-20 |
8 |
observed food employee washing towels in front handsink at the sushi bar. observed items in sink basin at another handsink. cdi - removed items from the handsink; advised to only wash hands at handsinks not towels. 5-205.11(b) handwashing sinks shall only |
| 2016-12-20 |
35 |
3-601.12 food shall be offered for human consmption in a way that does not mislead or misinform the consumer. observed that the cornelius roll on the sushi menu is misleading by not stating the fact that escolar is served in this roll. advised to fix men |
| 2016-12-20 |
53 |
observed walls in the back by the water heater is in disrepair. advised to fix. 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. |
| 2016-12-20 |
54 |
observed employee food stored throughout facility with customer food. advised to relocate employee food to prevent contamination. 6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamina |
| 2016-12-20 |
33 |
observed raw shrimp thawing in prep sink with no running water. cdi - turned water on. 3-501.13 use approved thawing methods. |
| 2016-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed the sliding door cooler with a small leak at the bottom and a string used to replace the missing handle. |
| 2016-08-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a live roach crawling on shelf above clean utensils. pic showed ehs an invoice from innovative pest management, inc for a monthly service on july 19. pic has called a technici |
| 2016-08-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed digital thermometer on site that was not operable due to battery being dead. no other thermometer available. vr required. |
| 2016-08-23 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed individually plated salads stored on ice above 45f due to ice not completely surrounding bowl. unable to determine if these items are on tphc. cdi-salads discarded. |
| 2016-08-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored in the same pan as raw beef. cdi-chicken moved.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp pieces in a pan of cooked noo |
| 2016-08-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-05-25 |
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 inside the rice |
| 2016-05-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic onsite. |
| 2016-05-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one tray of raw chicken stored over a container of shrimp sauce. cdi by moving to the correct location. |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed the sliding door cooler with a small leak at the bottom and a string used to replace the missing handle. 4-502.11 (c ) maintain air thermometers in good repair and accurate. observed the 2 door stand u |
| 2016-05-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. provide a cover for the single service cup dispenser or leave in the plastic sleeves. |
| 2016-05-25 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed recyling container missing a dumpster plug. |
| 2016-05-25 |
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. observed minor cleaning needed behind the large ice machi |
| 2016-05-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hats stored with dry food products. |
| 2016-03-04 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed 2 brown wilted cabbage heads in a bag inside the walk in cooler. cdi by disposal. |
| 2016-03-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw shrimp in the reach in cooler. cdi by moving the shrimp above the chicken. 3-304.15(a) discard gloves after a task is complete or any time they are dama |
| 2016-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed vegetable debris left on the veggie slicers. cdi by removing to be re-washed. |
| 2016-03-04 |
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 sushi fish not date labeled after storage over 24hrs. cdi by disposal. 3-501.18 discard the food requiring date labels once time/te |
| 2016-03-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizers stored on shelving above prep tables during food prep. observed liquid propane canisters with dry sushi products. cdi by removing. |
| 2016-03-04 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signs in the restrooms. |
| 2016-03-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one bucket stored on the floor. |
| 2016-03-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a paper towel being used to dry off utensils. |
| 2016-03-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food and personal clothing stored with customer items. |
| 2016-03-04 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a badly dented can stored on shelving with other in use products. 3-307.11 protect food from contamina |
| 2015-11-13 |
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 one damaged, water stained ceiling tile in the womens restroom. |
| 2015-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up inside the ovens. |
| 2015-11-13 |
37 |
3-306.11 protect food on display for customer self service using shields, packaging, or other effective means. -p observed bowls used for miso soup stacked on a sheet pan for customer self service with onions and mushrooms left exposed and not under a sne |
| 2015-11-13 |
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 labels on ready to eat sushi fish that stored for 2 days in the walk in cooler. cdi by voluntary disposal. |
| 2015-11-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tempura shrimp and zucchini at the sushi bar stored in room temperature for lunch at 66f and 68f. cdi by cooling the products down in a reach in cooler. advised to store cold o |
| 2015-11-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp (wrapped in house) stored over cooked egg rolls and asparagus in the walk in freezer. cdi by moving the cooked items to the proper cooked shelving. |
| 2015-11-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site. |
| 2015-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream cheese in the sliding door cooler at 53f. observed cut lettuce re-located from the sliding door cooler at 53f also. cdi- items were in storage less than 4 hours and were m |
| 2015-11-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic is not a certified food protection manager. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed improper handwashing, improp |
| 2015-11-06 |
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 the main cookline employee wash hands and dry them on his shirt. cdi- employee was educate |
| 2015-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed bags of raw chicken bones stored over wrapped ready to eat cheesecake in the walk in freezer. observed raw fish over wrapped cooked mushrooms in the walk in freezer. |
| 2015-11-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one spray bottle of sanitizer (out of 5) above 200ppm (bleaching out test strip). cdi by voluntary disposal. 7-102.11 label working containers of toxic materials such a |
| 2015-11-06 |
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 clear broth (made from cooked vegetables and chicken) stored over night in the walk in cooler to cool at 53f after 13hrs. cd |
| 2015-11-06 |
35 |
3-601.12 honestly presented - c food shall be offered for human consumption in a way that does not mislead or misinform the consumer. observed sushi menu lists white tuna rather than escolar. observed escolar in the cooler and invoices showing block escol |
| 2015-11-06 |
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 clear broth soup stored in a large 2-3 foot high metal stock pot, covered |
| 2015-11-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of soy sauce stored on the floor of the outdoor dry storage shed. |
| 2015-11-06 |
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 walk in cooler shelving and dust build up on the walk in cooler fan covers. |
| 2015-11-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed non washable, non absorbent ceiling tiles in the wait station area where food such as lettuce salads are prepared and where |
| 2015-09-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic not yet certified. |
| 2015-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed 3 soiled metal bowls and one soiled slicer stored as clean. cdi - sent back to be washed, rinsed, sanitized. 4-602.11 clean the equipment and utensil |
| 2015-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one container of ranch dressing on ice. dressing measured 53f and had been removed an hour earlier from bottle in cooler in which remaining dressing measured 37f. cdi - better |
| 2015-09-09 |
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. written procedure could not be prov |
| 2015-09-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed menus now have correct consumer advisory but noticed that lunch buffet set-up (not in use during inspect |
| 2015-09-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no common name label on oils and vinegars in squeeze bottles.3-601.12. food shall be offered for human consumption in a w |
| 2015-09-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bags of rice stored on floor of outside storage shed. observed tub of sea salt on floor of bar. |
| 2015-09-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three damp wiping cloths stored on prep surfaces. |
| 2015-09-09 |
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 knives stored on front of magnetic rack and also behind magnetic rack - between the rack and the wall. this area cannot |
| 2015-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed some rusted shelving in 2 door upright cooler, peeling shelving in walk in cooler. observed walk in cooler door in poor repair. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water h |
| 2015-09-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both lids on dumpster were cracked and broken, allowing rainwater to leak in. |
| 2015-09-09 |
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 heavy dust on ceiling tiles above ice machine an |
| 2015-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed unsweet tea nozzle with build-up @ server station. cdi - nozzle removed and cleaned. observed tongs stored with food debris @ dish area. cdi - remove |
| 2015-01-23 |
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 a few sauces and noodles not date marked in walk-in cooler. cdi - date marked during inspection. much improvement on date marking |
| 2015-01-23 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed incorrect times marked on |
| 2015-01-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed lunch and dinner menu with consumer advisory provided but asterisk missing from ny steak strip and filet |
| 2015-01-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several shakers of spices, salts, pepper and squeeze bottles of oil, sauces, water, vinegar, etc not labeled. |
| 2015-01-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present. **repeat |
| 2015-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surfaces @ sushi bar. |
| 2015-01-23 |
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 ice scoop handle laying in ice @ server area. |
| 2015-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build-up/residue on shelving inside walk-in cooler. |
| 2015-01-23 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles @ server station. ***repeat |
| 2015-01-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bowl of uncooked sushi rice stored on the floor under shelf in walk-in cooler. (bowl removed and relocated). ***repeat |
| 2014-12-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present. - repeat |
| 2014-12-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink on counter at dish area next to bus tub of clean dishes. cdi - drink discarded. |
| 2014-12-23 |
7 |
an g3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handling sushi at bar with bare hands. cdi - sushi handled by employee was discarded and empl |
| 2014-12-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed hand sink @ sushi bar being used to rinse off utensils. cdi - by instruction to use as hand sink only. observed hand sink in kitchen blocked by trash can. - r |
| 2014-12-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed several mislabeled chemical spray bottles and some bottles that were not labeled. cdi - by labeling bottles properly. - repeat7-201.11 store toxic materials |
| 2014-12-23 |
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 from dinner menu. cdi - directed to fully cook items on dinner menu until new |
| 2014-12-23 |
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 beef stored on the floor in walk-in cooler. - repeat |
| 2014-12-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee at sushi bar not wearing hair restraint. |
| 2014-12-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths not in use stored on counter surfaces. |
| 2014-12-23 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in server station.****call health department at 704-336-5100 @ ext.2 for regrade. do not block or remove gr |
| 2014-12-10 |
6 |
2-301.14 wash hands after activities that contaminate them. -p. observed employee with gloves on go outside then return inside kitchen to start handling dishes without washing hands. cdi - directed to stop and properly wash hands. education provided. 2-3 |
| 2014-12-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present. |
| 2014-12-10 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p. observed employee rolling/handling sushi with bare hands. cdi - sushi was discarded and employee directed to wash |
| 2014-12-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed hand sink in kitchen used for storage of cleaning supplies. observed scrub brush and steel pad stored inside sink. cdi - items removed. 6-301.12 provide paper |
| 2014-12-10 |
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 ~25 gallon stock pot of clear chicken soup @ 61f in walk-in cooler that was cooled from last night 12-9-14. cdi - soup vol |
| 2014-12-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed rice holding in rice cooker @ 111f. cdi - rice reheated to 165f during inspection. |
| 2014-12-10 |
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 sauces and clear chicken soup held for 2-3 days in refrigeration without date. cdi - date marking process being implemented on sau |
| 2014-12-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of shrimp stored on the floor of walk-in freezer. |
| 2014-12-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf. observed consumer advisory missing from dinner menu. observed correct advisory on sushi menu. cdi - pic stated |
| 2014-12-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed several chemical bottles stored incorrectly including at server area above and next to clean dishes, on shelf next to soy sauce, and in kitchen above soda syrup bags. cdi - chemicals relo |
| 2014-12-10 |
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 clear chicken soup in walk-in cooler that had cooled in large stock pot. |
| 2014-12-10 |
33 |
3-501.13 use approved thawing methods. observed large amounts of shrimp in ice thawing improperly in prep sink. |
| 2014-12-10 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceilings tiles in server station.general comment:****** call main office @ 704-336-5100 for regrade. do not block or remov |
| 2014-12-10 |
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 rice cooker |
| 2014-07-15 |
21 |
3-501.17 ensure ready-to-eat foods and tcs foods are properly date marked if held under refrigeration for 24 hours or more. - pf. observed a large stock pot of soup, containers of noodles, and a big container of shrimp sauce held in walk-in cooler not dat |
| 2014-07-15 |
12 |
3-402.12 maintain written agreement or statement from supplier stating fish supplied is frozen to a temperature and for a certain time. observed no letter of guarantee provided for frozen fish. cdi, pic notified both suppliers and letters were e-mailed an |
| 2014-07-15 |
1 |
2-102.12 certified food protection manager - c. observed pic without food protection manager's certification. |
| 2014-07-15 |
22 |
3-501.19. when time as a public health control is being used, ensure proper procedures are being followed. - p,pf. observed month of july not being recorded for sushi rice. verification required to ensure time is being recorded daily. |
| 2014-07-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed employee at dish area towel drying dishes as they were coming out of the dish machine. |
| 2014-07-15 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed absorbent ceiling tiles at waitress/wait station. |
| 2014-07-15 |
26 |
7-102.11 ensure all working containers are labeled with common name. - pf. observed several bottles of awesome labeled incorrectly. observed one spray bottle that was not labeled and 2 other spray bottles that were labeled sanitizer with strong bleach con |
| 2014-01-07 |
1 |
2-102.12 certified food protection manager - c. observed pic without food protection manager's certification. as of january 1, 2014 two points were deducted. |
| 2014-01-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. observed handsink being used to rinse out wiping cloths at sushi bar. cdi, discussed with pic about using handsink only for handwashing. verbal instruction. |
| 2014-01-07 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed no consumer advisory posted for undercooked/raw foods on main or sushi menu. repeat...full point deduction. cdi, by verbal ins |
| 2014-01-07 |
38 |
2-402.11 effectiveness-hair restraints - c. observed pic not wearing hair restraints while handling sushi. |
| 2014-01-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed salad mix and noodles in walk-in cooler not date mearked. pic reported that these items could be used in 1 or 2 days. cdi, by instruct |
| 2014-01-07 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed metal bowl being used to scoop rice in kitchen. |
| 2014-01-07 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c. observed gloves being used improperly at sushi bar. observed pic rinse gloves off at handsink then dry with wiping cloth. observed gloves not being changed after different tasks and interruptions in operation. |
| 2014-01-07 |
45 |
4-501.12 cutting surfaces - c. observed worn cutting boards stored in kitchen at dish sink.4-501.11 good repair and proper adjustment-equipment - c. observed broken handle to sliding glass cooler. observed rope being used to close door. |
| 2014-01-07 |
39 |
3-304.14 wiping cloths, use limitation - c. observed several wiping cloths stored improperly on counter at sushi bar. observed wiping cloth used to dry hands after washing at sushi bar. repeat...full point deduction. |
| 2013-12-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed noodles, shrimp, beef, cabbage and chicken at raw cold bar > 45f. cdi, unit was turned down and items were transferred to dee |
| 2013-12-04 |
1 |
2-102.12 certified food protection manager - c. observed no certified food protection manager present at time of inspection. facility has until january 1, 2014 to comply. |
| 2013-12-04 |
6 |
2-301.14 when to wash - p. observed employee rinsing spoiled gloves off at utensil washing sink. cdi, directed to removed gloves and proper wash hands. 2-301.15 where to wash - pf. observed employee using utensil washing sink to wash hands. cdi, had emplo |
| 2013-12-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. observed stone blocks stored inside handsink. cdi, blocks removed.6-301.11 handwashing cleanser, availability - pf. observed no soap available at handsink in kitchen. cdi, soap provided dur |
| 2013-12-04 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed build-up inside ice machine. return visit is needed to ensure ice machine has been cleaned thoroughly. |
| 2013-12-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed a few sauces inside walk-in cooler not date marked that will be held for more than 24 hours. cdi, by instruction to have in place by n |
| 2013-12-04 |
33 |
3-501.13 thawing - c. observed shrimp thawing improperly without running water in kitchen. |
| 2013-12-04 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed a container of onions and carrots and a bag of cabbage stored on the floor inside walk-in cooler #2. observed a box of scallops and boxes of imitation crab meat stored on the f |
| 2013-12-04 |
39 |
3-304.14 wiping cloths, use limitation - c. observed wiping cloths stored improperly throughout kitchen. |
| 2013-12-04 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed scoop handle stored in ice bin out front. observed scoop handles stored down inside corn starch, sushi rice and sugar. store handles up inside products. |
| 2013-12-04 |
45 |
4-101.19 nonfood-contact surfaces - c.. observed cracked door to ice machine. repair slow drain at handsink in kitchen. observed broken cooler door handle to sliding glass cooler. observed chicken bones stored inside grocery bags in walk-in freezer. |
| 2013-12-04 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed no consumer advisory posted on main or sushi menu. cdi, by instruction to have in place by next inspection. |
| 2013-09-05 |
18 |
3-501.14 cooling. ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f. observed a large stock pot of chicken broth in walk-in cooler that had cooled improperl |
| 2013-09-05 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees. ensure facility has an approved employee health policy. observed incomplete knowledge of employee health policy. cdi, by instruction. |
| 2013-09-05 |
4 |
3-301.12 preventing contamination when tasting. observed employee food & drink over prep table in kitchen and bottled employee drink inside cooler. |
| 2013-09-05 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-09-05 |
6 |
2-301.14 when to wash. ensue that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handling soiled dishes from dish machine then unloading clean dishes without washing hands. obser |
| 2013-09-05 |
8 |
6-301.11 handwashing cleanser, availability. observed no soap at handsink in kitchen and handsink at drink station. cdi, provided during inspection.5-205.11 using a handwashing sink-operation and maintenance. ensure all handsinks are accessible at all tim |
| 2013-09-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed dirty plastic bins stored under prep table in kitchen. observed inside surfac |
| 2013-09-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed fish in sushi case at sushi bar a |
| 2013-09-05 |
37 |
3-305.11 food storage-preventing contamination from the premises. observed a box of beef tenderloin stored on floor of walk-in cooler and a box of chicken bones stored on floor of walk-in freezer. |
| 2013-09-05 |
27 |
3-502.11 variance requirement. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice. cdi, discussed using tphc. appointment has been set up with senior to further discuss |
| 2013-09-05 |
30 |
8-103.11 documentation of proposed variance and justification. facility is using specialized processes that have not been approved by the regulatory authority. observed no variance for sushi rice. cdi, discussed using tphc; appointment has been set up wit |
| 2013-09-05 |
31 |
3-501.15 cooling methods. observed chicken broth that had been cooled improperly in large stock pot stored in walk-in cooler. cdi, discussed with owner proper cooling procedures. |
| 2013-09-05 |
39 |
3-304.14 wiping cloths, use limitation. observed wiping cloths stored improperly used to hold up cutting boards at utensil washing sink. |
| 2013-09-05 |
45 |
4-501.11 good repair and proper adjustment-equipment. repair inside lid of rice cooker. observed screw missing. observed glass cooler for sushi missing handle and replaced with rope that is not easily cleanable. observed ph meter not working properly. fac |
| 2013-09-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and rem |
| 2013-02-12 |
7 |
food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed sushi being made without wearing gloves. instructe |
| 2013-02-12 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. signs provided for all hand wash sinks. |
| 2013-02-12 |
14 |
maintain sanitizer for dish machine. observed sanitizer container empty at time of inspection. sanitizer replaced; primed and working. |
| 2013-02-12 |
21 |
all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed shrimp sauce and washed/cut produce without proper date marking. instruction and handout provided during inspection. |
| 2013-02-12 |
23 |
food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permi |
| 2013-02-12 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed degreaser and bleach bottles without lab |
| 2013-02-12 |
30 |
obtain a variance from the state committee for any specialized processing method described in 8-103.11. a haccp plan may be required.observed no variance for sushi rice. cdi by instruction. guidance will be provided foe variance procedure after more in |
| 2013-02-12 |
33 |
thaw food by approved methods only. observed shrimp thawing in the prep sink without running water. open all reduced oxygen packaging raw fish before thawing. observed tilapia thawing in sealed packages. |
| 2013-02-12 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-02-12 |
45 |
provide food containers in good repair. observed cracked top for shrimp sauce in walk-in cooler repaired with duct tape. |
| 2013-02-12 |
2 |
2 food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through foodobserve |
| 2013-02-12 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority(3-502.11)observed no variance for sushi rice. cdi by instruction. guidance will be provided for variance procedure after more information is received fr |
| 2013-02-12 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |