| Violation Date |
Code |
Description |
| 2018-12-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed floors needing some general better cleaning undere |
| 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. observed outsides of some equipment needing better cleaning especially the areas betwen prep cooler and reach in cooler. |
| 2018-12-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook without a hat or hair net. |
| 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 observed deep tubs of cooked rice, chicken, and cooked noodles actively cooling in. |
| 2018-12-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed rinse agent mistakenly placed on dish machine sanitizer dispenser. machine not sanitizing. cdi- employee replaced rinse agent with proper sanitizer, machine wa |
| 2018-12-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p employee wearing gloves to handle raw meat then clean plates and employee handling walk in door handle, gloves were not changed. cdi- employees corrected, wash |
| 2018-12-17 |
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 wearing gloves handling bowl of raw chicken, get raw |
| 2018-09-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken being stored above raw beef and raw pork in walk in cooler and speed racks of frozen raw chicken stored above frozen raw beef in walk in freezer. cdi- foods arranged by |
| 2018-09-21 |
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 rte sushi foods (salmon, tuna, crab sticks) being held more than 24 hrs that are not being date marked. cdi- items date marked. obs |
| 2018-09-21 |
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 sushi rice being held with |
| 2018-09-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a number of foods actively cooling in deep tubs. cdi- pic moved foods to s |
| 2018-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two tubs of raw pork in walk in cooler stored on the floor. cdi- food stored on shelf above floor. |
| 2018-09-21 |
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 working pans of dry goods on wok station cart that were not labeled. |
| 2018-09-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee working as food expo not wearing a hat. cdi- employee put on a hat. |
| 2018-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans being tight stacked while wet, need to air dry dishes. |
| 2018-09-21 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow device on outside canwash hose bib. have proper device installed, will follow up within 10 days. |
| 2018-09-21 |
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 floors needing some general better cleaning unde |
| 2018-06-26 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights still not shielded. pic has ordered shatter resistant bulbs. |
| 2018-06-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed small rice cooker labeled for household use only in kitchen. pic removed and will not allow back in kitchen. |
| 2018-06-26 |
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 bowl used as scoop in rice. bowl removed. |
| 2018-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths throughout kitchen. |
| 2018-06-26 |
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 large pans of tcs rte food in walk in cooler were date marked but small pans on the cook line were not. all items were easily trac |
| 2018-06-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink by back door was blocked with box fan on top of it. cdi - fan moved to floor. 6-301.12 provide paper towels or approved alternative for hand drying at |
| 2018-03-26 |
22 |
repeat violation 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed rice hel |
| 2018-03-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed shrimp cooling in the prep unit on the cook line and noodles cooling wh |
| 2018-03-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken stored above butter and dumplings in the prep unit by the walk in cooler. cdi - items were rearranged correctly.observed raw shell eggs stored above egg rolls and veg |
| 2018-03-26 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food stored with facility food in the prep unit on the cook line. cdi - items were removed.6-202.11 shield the |
| 2018-03-26 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler, the prep unit by the wok and the sushi prep unit. replace gaskets. |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket on the flip cooler. |
| 2017-11-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer buckets with the chlorine solution at 400ppm. cdi-solution diluted to 50ppm. |
| 2017-11-16 |
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 raw shell eggs being stored |
| 2017-11-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0ppm at dish machine due to sanitizer container being empty. cdi-sanitizer container replaced and reading 50ppm. |
| 2017-09-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed several buckets blocking the handsink cdi - buckets relocated repeat |
| 2017-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bleach sanitizer in 3 compartment sink at 0ppm. cdi-sanitizer adjusted to correct concentration. repeat |
| 2017-09-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly covered pan of shrimp that were still cooling from cooking and pr |
| 2017-09-13 |
34 |
4-502.11 (b) good repair and calibration - pf observed a broken thermometer inside the reach-in sushi cooler. replace thermometer to adequately measure the ambient air temperature. verification required. |
| 2017-09-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing watches and bracelets. |
| 2017-09-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 0ppm sanitizer in sanitizer buckets. cdi-sanitizer corrected to required concentration. |
| 2017-09-13 |
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 shelves in the walk-in cooler. |
| 2017-09-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils and sauces not labeled as required. |
| 2017-06-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed separation of produce from ready to eat food was better however one bowl of prepared vegetables was under boxes of unwashed produce. cdi. |
| 2017-06-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in the hand sink from using it as a dump sink. cdi - educated on use and cleaned. |
| 2017-06-20 |
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 salmon listed as fresh scottish salmon on the invoice. the letter from the supplier is for frozen seafood products an |
| 2017-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed the sanitizer in the 3 compartment sink at 10 ppm. cdi - remade. |
| 2017-06-20 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c cleaning was much improved however detail cleaning needed of the large bin handles. |
| 2017-06-20 |
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 observed tightly covered egg rolls and lettuce that were still cooling from cookin |
| 2017-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in the rice warmer at 122f. cdi - discarded. |
| 2017-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed staff rush a flat of eggs back to the walk-in when the inspection began. eggs were found to be 78f and discarded. other eggs in the walk-in were cold. cdi - voluntarily disc |
| 2017-06-12 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed the certified person (one of the chefs in the kitchen) was failing to ensure d - employees were effectively cleaning their hands, g - employees were properly |
| 2017-06-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed the pic could not name any of the symptoms and no illnesses without knowing where the written policy was posted unti |
| 2017-06-12 |
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. -p2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after ha |
| 2017-06-12 |
8 |
. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf bar hand sink did not have paper towels. cdi - provided. |
| 2017-06-12 |
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 the invoice for the fish said that aquacultured fish was pellet fed and frozen fish was frozen for parasite destructio |
| 2017-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many containers, knives, scoops, etc were not clean to sight and touch.l facility started to clean these, however some they put outside where they w |
| 2017-06-12 |
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 a bus tub of brown rice at 55f that had been cooked over 6 hours before. cdi - voluntarily discarded. |
| 2017-06-12 |
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 the date marks were put onto the shelves instead of the items in some cases making it unclear to which items the dates belonged. |
| 2017-06-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked noodles stored under raw chicken. cdi - noodles moved.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over cooked chick |
| 2017-06-12 |
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 tightly covered rice, noodles, and dumplings cooling. cdi- rice was disc |
| 2017-06-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility does not have a thin diameter probe and cooks thin foods. return visit required. |
| 2017-06-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of flour outside. cdi. |
| 2017-06-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed tuna tar tar and tataki are not fully cooked products that were not marked on the menu as undercooked. |
| 2017-06-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on several counters. store in sanitizer. |
| 2017-06-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many metal pans and bowls wet stacked. |
| 2017-06-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service containers were dirty on almost every stack. dirty containers discarded. also observed single service stored |
| 2017-06-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed the non food contact surfaces of containers were not clean throughout. |
| 2017-06-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors were open and attracting many flying insects. |
| 2017-02-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p . observed raw shell eggs stored in the rear of flip top cooler behind cooked food. cdi- eggs relocated. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwas |
| 2017-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic tubs with residue and soiled knives stored as clean. cdi-items sent to be washed.4-501.114 maintain sanitizer at correct concentrations when |
| 2017-02-02 |
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 without begin |
| 2017-02-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of chemical cleaner not labeled as required. cdi-label provided, |
| 2017-02-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu without required asterisk indicating a raw or undercooked product. cdi-pic added asterisk on the men |
| 2017-02-02 |
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 several squeeze bottles of oils and sauces not labeled. |
| 2017-02-02 |
37 |
3-304.13 linens and napkins, use limitations - c observed a towel directly on sushi rice and cooked white rice in direct contact with a burlap bag in the warmer. . cdi-towel removed and rice discarded. repeat |
| 2017-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2017-02-02 |
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 observed facility cooling cooked chicken in a large plastic tub out of temperature |
| 2016-10-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stacked wet. |
| 2016-10-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use rice and soup scoops stored in standing water at room temperatu |
| 2016-10-06 |
37 |
3-304.13 linens and napkins, use limitations - c observed ready-to-eat sushi items thawing in direct contact with linens. |
| 2016-10-06 |
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 facility cooling cooked chicken on sheet pans out of temperature control. |
| 2016-10-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed ready-to-eat sushi items, pork and eel not date marked. cdi pic labeled items. |
| 2016-09-20 |
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 observed rice cooling in large plastic container covered in walk-in cooler. obse |
| 2016-09-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean with food debris. cdi slicer washed, rinsed and sanitized. 4-501.114 maintain sanitizer at correct concentrations when being |
| 2016-09-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp stored under raw beef in walk-in cooler. cdi items properly rearranged. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed ginger salad dressin |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed entire reach-in/flip top unit not holding below 45f. observed lettuce, rice and beef in walk-in cooler above 45f. observed chicken and raw shrimp holding out of temperature c |
| 2016-09-20 |
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 facility holding in-house |
| 2016-09-20 |
37 |
3-304.13 linens and napkins, use limitations - c observed egg rolls and spring rolls in direct contact with linen. |
| 2016-09-20 |
19 |
as 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg rolls and spring rolls hot holding below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-09-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed pans stacked wet throughout facility. |
| 2016-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in/flip top cooler not holding products below 45f. observed switch plate broken in walk-in cooler. observed rusted shelf on prep table beside ice machine. repeat violation. |
| 2016-09-20 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employees washing dishes in wash compartment less than 110f. cdi water refilled to proper temperat |
| 2016-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting food and grease debris; handles of equipment, shelves, gaskets, etc. repeat violation. |
| 2016-09-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloth stored on prep surfaces throughout facility. |
| 2016-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by large laundry basket and tray. cdi items relocated. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p upon arrival observed numerous items holding out of temperature control throughout kitchen. observed several items in flip top cooler not below 45f. see temperature chart for temperat |
| 2016-06-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several homemade sauces, egg rolls and lettuce in walk-in cooler not date marked. cdi items labeled. |
| 2016-06-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of spices and oils not labeled. |
| 2016-06-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large quantity of products cooling out of temperature control. cdi items |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed shelves in walk-in cooler rusted. observed shelf under prep table beside ice machine rusted. |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting food debris; gaskets, shelves, handles of equipment, wok area. repeat violation. |
| 2016-06-29 |
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 floor throughout kitchen collecting food and gr |
| 2016-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of food stored directly on floor in walk-in cooler. observed nonfood contact surfaces of containers in direct contact wit |
| 2016-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice soup and rice hot holding below 135f. cdi items voluntarily discarded. |
| 2016-03-28 |
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 dish employee not wash hands between handling soiled and clean |
| 2016-03-28 |
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 touch ready-to-eat spring rolls with bare hands. cdi spring rolls voluntarily discarded. |
| 2016-03-28 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed 2 handsinks in sushi area not reaching 100f. cdi pic's husband arrived and corrected handsinks. |
| 2016-03-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage and open food stored on shelf above dry goods. observed bowls of employee food stored on prep table while employees are preparing food item |
| 2016-03-28 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed food items in flip top cooler in direct contact with nonfood contact surface of bowls. cdi bowls removed from food. |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 plates stored as clean with food debris. cdi plates take to dish area. |
| 2016-03-28 |
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 dry goods throughout kitchen not labeled with contents. repeat violation. |
| 2016-03-28 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed gloves and clean equipment stored under handsink sewer lines. |
| 2016-03-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use utensils stored in soiled water at 62f. |
| 2016-03-28 |
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 employee towel drying dishes. |
| 2016-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food debris; shelves under prep surfaces, shelves in walk-in cooler, gaskets, etc. |
| 2016-03-28 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can provided near handsink in dry goods area of kitchen. |
| 2016-03-28 |
54 |
6-303.11 intensity-lighting - c. observed lighting in walk-in cooler not meeting proper intensity. repeat violation. |
| 2016-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. upon entry observed large number of wet wiping cloths stored on prep surfaces. observed wiping cloths stored on employee aprons. |
| 2015-11-25 |
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 working containers of food items on line not properly labeled with contents. repeat violation. |
| 2015-11-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink in men's restroom only reaching 86f. verification required. 6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted at handsink in bar area. cdi sign |
| 2015-11-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna thawing in direct contact with several ready-to-eat items in sushi cooler.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensi |
| 2015-11-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surface of sushi toaster collecting heavy food residue. observed inside surface of microwave soiled. |
| 2015-11-25 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer available. verification required. |
| 2015-11-25 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility washing and reusing single use containers. |
| 2015-11-25 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on food contact surfaces of containers. 4-501. |
| 2015-11-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces in several area of kitchen soiled; around oven, sushi area, gaskets, etc. |
| 2015-11-25 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can provided at handsink in server preparation area. |
| 2015-11-25 |
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 wall coving in disrepair around walk-in cooler and beside handsink near dish |
| 2015-11-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored on clean dish storage side of dish machine at soda syrup storage.6-303.11 intensity-lighting - c. observ |
| 2015-11-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages stored on shelves above dry goods, plates and cups. cdi employee beverages were discarded. |
| 2015-11-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee wash hands for less than 15 seconds, recontaminate hands by turning off faucet |
| 2015-11-09 |
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 employees had no knowledge of parasite destruction letters. verification required. |
| 2015-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored directly above large container of shrimp sauce in walk-in cooler. observed container of raw chicken stored directly above ready-to-eat pork in reach-in cooler. |
| 2015-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored with dried food debris. observed soda gun in bar area collecting black residue. observed cuttingboards stored as clean with raw meat |
| 2015-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings, shrimp tempura and egg rolls stored in oven (not turned on) at less than 135f. see temperature chart for temperature observations. cdi items voluntarily disca |
| 2015-11-09 |
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 sushi items not date marked; seaweed salad, large portions of eel, tuna and salmon thawing. verification required. |
| 2015-11-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory reminder or disclosure provided on sushi menu. verification required. |
| 2015-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed large bucket of sanitizer not labeled as to contents. cdi bucket labeled. |
| 2015-11-09 |
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 chicken and shrimp cooling in 2 door lowboy reach-in cooler. cdi |
| 2015-11-09 |
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 dry goods throughout facility in non-reusable containers not labeled as to contents of products.3-601.12 honestly presen |
| 2015-11-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of raw chicken stored less than 6 inches above floor on unapproved shelving in walk-in cooler. observed rice and soy sauce |
| 2015-11-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed large bucket of sanitizer stored on floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 4 wiping clothes stored directly prep surfac |
| 2015-11-09 |
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 dishes drying on absorbent linen in sushi area. be sure items are taken to dish area to be properly washed, rinsed and |
| 2015-11-09 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed large number of single-service containers used for multi-use. |
| 2015-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food and grease debris; shelves, gaskets, surfaces of equipment. facility in need of thorough cle |
| 2015-11-09 |
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 broken floor tiles. observed holes in frp. observed unsealed wood in sushi |
| 2015-11-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone, purses and coat stored on prep surface and shelving. |
| 2015-07-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved water that was going to be used for sanitizer being taken out of the handsink today.water taken out of prep today to correct. |
| 2015-07-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved the same knife and roller being used on veggie rolls and raw fish rolls. separated today by sushi chef to correct. discussed option for future with the owner to asterik all sushi |
| 2015-07-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved a cutting board that was used to cut raw chicken washed and then put away as clean without rinsing or sanitizing first. cutting board taken to si |
| 2015-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved dark meat chicken that was going to be used in sauce stored at <135f today- reheated to 179 to correct.must keep this at 135f or time just like sushi rice and have a time sheet |
| 2015-07-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed an employee wash hands today without using soap. rewashed to correct. observed an employ |
| 2015-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean walk in cooler racks- observed build up today. |
| 2015-07-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some broken tiles and missing grout between the tiles today. |
| 2015-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved fried chicken and garlic and oil stored out of temperture today during the inspection- garlic and oil mixture discarded.fried chicken cooked to correct. |
| 2015-02-05 |
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 between make tables, walk in racks, dry good rack where new coveres are, rack above dry good bins. |
| 2015-02-05 |
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. observed multiple foods scoops stored in food today and the scoop had no handle |
| 2015-02-05 |
39 |
4-901.12 wiping clothsstore wet wiping clothes in sanitizer when not in -use. |
| 2015-02-05 |
35 |
o3-601.12 honestly presented - cobserved white tuna offered for sale to the consumer but they are being served escolar instead of actual white tuna. white tuna must be taken off of the menu or changed to 'escolar' or 'oilfish'. owner has agreed not to |
| 2015-02-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil stored at room temp. today- discarded during inspection. |
| 2015-02-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork stored on top of a bucket full of ginger today- pork moved to raw meat storage area.observed raw eggs stored over noodles in the make table- eggs moved below noodles today |
| 2015-02-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved empty wine bottles stored in the handsink today. discarded to correct. |
| 2015-02-05 |
6 |
22-301.14 wash hands after activities that contaminate them.-pobserved employees coming in from break and no one washed hands- all sent to wash hands to correct.2-301.15 where to wash handsobserved employee wash hands at the 3 comp. sink today where the |
| 2014-10-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored on the same prep sink as cooked shrimp in a colinder. both put away and kept seperate to correct.observed part of the raw beef tongs stored in the beans today- bean |
| 2014-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil at >45f today- discarded during inspection. |
| 2014-10-28 |
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 multiple containers of cooling chicken stacked on one another today- seper |
| 2014-10-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed uncovered container of scallions on the walk in floor today- picked up during inspection.observed soy sauce under handsink drain t |
| 2014-10-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved slaw with no date mark today- back dated to correct. |
| 2014-10-28 |
45 |
paint raw wood at the bar so that it is nonabsorbant. repair leaking 3 compartment sink.4-501.11 |
| 2014-10-28 |
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 and inside of the fryers today. clean walk in racks. |
| 2014-10-28 |
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 sushi knives stored in a small groove that is not cleanable. knives moved today. |
| 2014-07-21 |
6 |
observed an employee wash hands in the 3 comp. sink with no soap. employees must use designated handsinks and must use soap to wash hands. employee stopped and rewashed in the back handsink to correct today.pic will work with all employees on handwashing |
| 2014-07-21 |
14 |
observed build up inside of the ice machine today. keep food contact surfaces clean to sight and touch. employee washed and sanitized during inspection today to correct.4-601.11 (a) |
| 2014-07-21 |
18 |
observed white rice that had been cooling since 10:30am and still had not reached 70f or less- discarded during inspection. cool tcs foods from 135f to 70f in the first 2 hours and down to 45-41f or less in the next four hours.3-501.14 |
| 2014-07-21 |
26 |
observed bleach labeled as sanitizer today. keep chemicals correctly labeled. relabled during inspection.7-102.11 |
| 2014-07-21 |
22 |
observed sushi rice with no start time today. back timed during inspection to correct. time must be recorded directly after it has been mixed with vinegar and/or when it falls below 135f.3-501.19 |
| 2014-07-21 |
37 |
observed.multiple dry goods and rice being scooped with single use cups that had no handles. throw these away after each use or provide a scoop with a handle, so the handle can be stored out of the food.scoops discarded by pic today to correct.3-307.11/ |
| 2014-07-21 |
39 |
observed a wet wiping clothe used at the sushi station to wipe off knives today and there was not sanitizer bucket. pic provided a sanitizer bucket today for this rag. when not in-use, wet rags shall be stored in sanitizer.3-304.14 |
| 2014-07-21 |
47 |
clean inside of fryers and wic racks.4-602.13 |
| 2014-07-21 |
31 |
observed rice and cooked chicken cooling in deep portions inside of the wic today. use cooling pans as discussed to cool these items. other cooling methods such as: putting on ice, stirring, ice paddles, use wif, keep uncovered, use metal pans, can be |
| 2014-03-28 |
18 |
observed chicken stock inside of the make table today and it had been cooling overnight and still had not reached 45f or less- discarded to correct.cool tcs foods from 135f to 70f in the first 2 hours and down to 45-41f or less in the next 4 hours.3-501.1 |
| 2014-03-28 |
6 |
observed employees using bare hands to turn off water after washing hands. use a papertowel to turn off water to avoid recontaminating hands. discussed the importance of this with pic and she will go over with all employees to correct.2-301.12 |
| 2014-03-28 |
13 |
observed raw beef stored over biscuits today in the make table- beef moved to protect biscuits today by pic. store foods by final cook temp, with all rte foods above all raw animal foods.improvement seen today but keep working on this.3-302.11 observed |
| 2014-03-28 |
14 |
observed rolls being prepped on the counter today using raw eggs. this was finished and the employee wiped down the counter the egg was on with a wet wiping clothe. wet wiping clothes being used did not have sanitizer on them today. food contact surfac |
| 2014-03-28 |
20 |
observed raw shell eggs stored at >45f today- sent to wic to quickly chill down. store all tcs foods at 45-41f or less- never at room. temp, even during a rush.3-501.16 |
| 2014-03-28 |
23 |
observed no consumer reminder about the health risks associated with eating raw/undercooked foods on the main menu today. it is present on the take out menus today.email ehs with menu changes for approval before printing. corrected through instruction.3 |
| 2014-03-28 |
31 |
observed chicken, eggrolls, and slaw all cooling in the wic today in very large portions, covered, and in plastic bus tubs which just insulate the product. use approved cooling methods as discussed today(cooling pans, shallow portions, wic, wif, stirring |
| 2014-03-28 |
35 |
keep food items labled when they are not in their original container. observed msg, flour, and oil not labeled today.3-302.12 |
| 2014-03-28 |
42 |
observed a cutting knife stored between two soiled pieces of equipment today and scoops with no handles stored in dry goods today. store utensils in the product with the handle extended out, on a clean and dry surface, or in 135f or more water.4-903.11 |
| 2014-03-28 |
47 |
clean wic rack, dry good racks, sides of equipment and dry good bins.4-602.13 |
| 2013-12-18 |
6 |
2-301.14 when to washwash hands before donning gloves and be sure not to reuse gloves. observed an employee going to donn a pair of gloves that had been worn once. pic stopped employee voluntarily to ask for a handwash. |
| 2013-12-18 |
13 |
. 3-302.11 packaged and unpackaged food-separation, packaging, and segregationunless foods are cooling, keep them covered when in storage. observed multiple containers of cut veggies today uncovered in the wic- corrected during inspection to protect food |
| 2013-12-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved bulk food items date marked today but the smaller portions that were taken out and stored on the line do not have dates today. be sure to tr |
| 2013-12-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensobserved an insufficient consumer advisory on the main menu today. items that are offered raw are not clearly disclosed and the health statem |
| 2013-12-18 |
26 |
7-205.11 incidental food contact, criteria-lubricantsobserved motor oil being used to lubricate the pork grinder. this is not a food contact safe chemical and is not allowed for use in this facility. pic will make sure grinder and slicer are washed, rin |
| 2013-12-18 |
14 |
| 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed food on and inside of the pork grinder today and inside of the ice machine(underside of the chute). ic |
| 2013-12-18 |
39 |
3-304.14 wiping cloths, use limitationwhen not in-use, store wiping clothes in sanitizer. observed multiple clothe towels stored on counters today. |
| 2013-12-18 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry dishes, do not use a clothe towel as observed today to dry them. |
| 2013-12-18 |
47 |
4-602.13 nonfood contact surfacesclean wic vent and dry goods rack. |
| 2013-12-18 |
49 |
5-202.13 backflow prevention, air gapprovide a 1 airgap on the ice machine drain- directly drained today. corrected by pic during inspection. |
| 2013-12-18 |
35 |
3-302.12 food storage containers identified with common name of foodkeep food labeled if it is not easily identifiable. observed salt and flour not labeled today. |
| 2013-09-05 |
37 |
3-307.11 miscellaneous sources of contaminationif food scoops are to be stored in the food itself, then the handle must be stored up, out of the food. observed ice scoop handle in product today.dispose of handle-less scoops after use, do not store in foo |
| 2013-09-05 |
31 |
3-501.15 cooling methodsobserved two containers of raw chicken cooling in large portions in the wic today- use shallow portions, uncovered to cool quickly. reducing prep time can help keep the temperature down- for instance, prep half a container and pla |
| 2013-09-05 |
14 |
•. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed mold inside the ice machine at the chute. clean and sanitize this area more frequently. |
| 2013-09-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved raw beef stored over onions today in the wic. store foods by fct, with all raw animal meats below all veggies. onions moved today.improvement seen today on storage of r |
| 2013-06-11 |
20 |
keep tcs foods stored cold at 45-41f or less. observed garlic and oil mixture stored at room temp. today. put into refrigeration during inspection. |
| 2013-06-11 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2013-06-11 |
2 |
employees must know the big five illnesses. chinese version of employee health given today. |
| 2013-06-11 |
13 |
store foods by final-cook-temperature; with all raw animal foods below all rte foods. observed cooked chicken; raw chicken; and raw beef stored in the same container today comingling-discarded during inspection. observed clean chicken tongs with one par |
| 2013-06-11 |
14 |
food contact surfaces must be washed and sanitized often enough to preclude the growth of mold or soil accumulation. observed drink nozzles that were visibly soiled today. observed mold growth inside of the ice machine today- take of splash plate and cl |
| 2013-06-11 |
23 |
menu does not currently have an approved disclosure and reminder statement present. new menu with the statement reviewed today before they go to printing and it is approved. sample menu will be added to file. |
| 2013-06-11 |
6 |
after washing hands; turn off water with a papertowel rather than barehands as observed today. wash exposed arms when washing hands as well. |
| 2013-06-11 |
39 |
when not in-use; store wiping clothes in sanitizer. observed multiple clothes stored on counter tops today. |
| 2013-06-11 |
42 |
observed a container that had been washed being clothe towel dried. these must be airdried. if the dish must be dried quickly then use a clean papertowel. |
| 2013-06-11 |
47 |
clean 2 door reach-in cooler doors and where they meet the unit itself. slicer is not able to be broken down today to be cleaned and is visibly soiled- do not use slicer until this is repaired. |
| 2013-06-11 |
54 |
clean hood system- grease dripping from it today. |
| 2013-06-11 |
37 |
keep foods stored in the wic( that are not actively cooling) covered to protect them. observed uncovered egg rolls and crab rangoon uncovered today. do not store dishes(like mixing bowls) in food- where hands have touched that bowl could contaminate the |
| 2013-03-25 |
1 |
pic must have passed an ansi approved food safety sxam. |
| 2013-03-25 |
2 |
pic must know when to restrict/exclude employees and when to let them back to work after they have been sick. all employees need to know the big five illnesses that must be reported to the pic if they are diagnosed or exposed to one of them. handout giv |
| 2013-03-25 |
6 |
turn off the water with a papertowel after washing hands. do not use your bare hands to turn off water after handwashing; as observed today. be sure to wash exposed arms when washing hands. |
| 2013-03-25 |
14 |
when cleaning the ice machine; be sure to take down white splash plate so the chute and back of that plate can be cleaned. |
| 2013-03-25 |
14 |
wash; rinse; and sanitize all food contact surfaces. observed a round cutting board; mulitple utensils; and bowls being washed in the 3 comp. sink and towel dried before being put into use again. dishwasher stopped until sanitizer was made in the sink a |
| 2013-03-25 |
18 |
cool potentially hazardous foods from 135f-70f in the first two hours of cooling and then down to 41f or less in the next 4 hours. observed white rice that had been cooked at 9am this morning and was >70f. rice was discarded during inspection. |
| 2013-03-25 |
20 |
hold potentially hazardous foods at 45-41f or less. observed fried chicken in the wic today above 45f today. do not leave foods out at room temp. during lunch rush. |
| 2013-03-25 |
13 |
store foods by final cook temperature; with all ready-to-eat foods above all raw animal foods. observed raw chicken stored above cooked pork today in the small cooler. rearranged in cooler today. |
| 2013-03-25 |
27 |
a variance for holding sushi rice out of temperature is needed from the state. a haacp plan is needed for this as well. variance application given to the facility today and discussed. corrected by instruction. |
| 2013-03-25 |
30 |
provide a variance for the sushi rice as discussed. |
| 2013-03-25 |
31 |
cool foods using approved methods such as; small portions; loosely covering; metal pans; on ice; etc. observed white rice cooling in a large portion and in a plastic bus tub. |
| 2013-03-25 |
39 |
when clothes are not in-use; store them in sanitizer. observed clothe towels on counter tops today. |
| 2013-03-25 |
42 |
airdry dishes. observed a clothe towel being used to dry dishes today. |
| 2013-03-25 |
23 |
a disclosure of the raw/undercooked foods being offered is needed along with a reminder statement of the health risk. manager had some menu stickers(that were not in-use) but they need to be modified to state the reminder as discussed. a reprint of the |
| 2012-11-30 |
8 |
hand sinks shall be maintained accessible at all times and may not be used for anything other than hand washing. observed the handsink by the back door had dirty containers in the bowl. cdi. |
| 2012-11-30 |
14 |
the dishwasher was not sanitizing. observed the dishwasher at 0 ppm. cdi by replacing the empty bucket of sanitizer attached to the dish machine and priming. |
| 2012-11-30 |
14 |
utensils and equipment must be sanitized before use after cleaning. observed round cutting boards were washed in the 3 compartment sink; towel dried; and placed on the utensil drying rack without ever being sanitized. cdi. |
| 2012-11-30 |
20 |
observed a garlic and oil mixture by the cook line at 50f and raw shell eggs on a shelf at 62f. cdi by placing both back into refrigeration. both items were sitting on not in a necessary period of preparation. |
| 2012-11-30 |
21 |
observed several cooked an cooled items from previous days were not date marked and held for no longer than 7 days at 41f or colder. items must be date marked if kept over 24 hours. cdi by instruction. |
| 2012-11-30 |
23 |
observed the consumer advisory on the menu did not identify items which are served raw or undercooked such as sushi items. also; consumer advisory is several pages away from the raw items. cdi by instruction. facility is advised to submit a menu to ens |
| 2012-11-30 |
30 |
facility will have to submit proper documentation and submit information for sushi rice variance. more info to follow. cdi by instruction. |
| 2012-11-30 |
34 |
facility must obtain a proper small diameter probe thermometer for measuring the temperature of thin items such as fish for which the current dial stem thermometer is impractical. cdi by instruction. |
| 2012-11-30 |
42 |
equipment and utensils must be stored in a clean; dry location; where they are not exposed to contamination; and at least 6 inches off the floor. observed 2 metal containers stored outside behind the facility. do not store utensils outside. cdi by brin |
| 2012-11-30 |
45 |
observed cardboard used to cover shelving in the kitchen. cardboard is not easily cleanable and should not be used. |
| 2012-11-30 |
6 |
observed several hand washing violations including: employees washing their hands in the 3 compartment sink; employees not washing their hands before working in the kitchen after going outside through the back door; employees rinsing their hands in the ha |
| 2012-11-30 |
27 |
facility must obtain a variance for the procedure whereby sushi rice is rendered a non tcs (time/temperature control for safety) food. more info will follow. cdi by instruction. |
| 2012-11-30 |
1 |
a person in charge (pic) during all hours of operation must be a certified food protection manager from an ansi accredited program. the pic is not certified. cdi by instruction. two point deduction beings 2014 for noncompliance. |