| Violation Date |
Code |
Description |
| 2018-11-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed shelving above server station in back of kitchen beginning to bend out of shap |
| 2018-11-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabelled squeeze bottles of oils and sauces above grill on cook line. |
| 2018-11-19 |
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 greens prepared today cooling at 56f in a flip top unit rated for cooling. |
| 2018-11-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled degreaser on cook line. cdi: degreaser labelled. |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp sauce holding above 45f in cold pans on counter top. obseved ambient air of low boy unit adjacent to kitchen entrance holding an ambient air temp of 48f, with shrimp sauc |
| 2018-11-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor black buildup on edges of flap inside ice machine. pic scheduled cleaning for later today. |
| 2018-09-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed access to bar handsink blocked by glass cart. cdi: cart moved and access restored. |
| 2018-09-18 |
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 spring rolls held using tph |
| 2018-09-18 |
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 calamari freshly prepared at 65f, tuna for tacos in a low boy unit at 51f, |
| 2018-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked mussels and clams in flip top unit across from grill. top portion of products ranged between 47f and 49f. observed shrimp sauce on counter holding at 51f. cdi: top p |
| 2018-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed for shelving for dry goods in back corner of kitchen. repeat. |
| 2018-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed door handle to freezer across from three compartment sink in need of replacement to cover damaged surface. note: this is the same violation number, but not the same item mentioned previously, and thus i |
| 2018-06-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed clean drainboard of dish machine in need of re-caulking to wall. |
| 2018-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in dish machine area used to store clean dishes in need of cleaning to remove greasy residue. |
| 2018-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on walk in door in need of repair. |
| 2018-06-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed freshly cut lettuce cups and pooled eggs cooling in tightly covered contai |
| 2018-06-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over top od ready to eat dumplings in lower portion of far left flip top unit. cdi: storage order corrected. |
| 2018-03-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after discussion with pic stated that cutting boards, knives etc used with tcs foods are only cleaned at end of night; sanitized during day. cdi education |
| 2018-03-23 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved food employee wiping face/nose during food preparation. cdi food employee directed to wash hands.observed food employee touching raw tuna then use same gloves to touch a rte salad. cd |
| 2018-03-23 |
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 at time of inspection observed food employee cutting carrots with bare hands. carrots were not going to be cooked t |
| 2018-03-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as lettuce, tomatoes, zucchinis etc being stored in wic above tofu, rte bean sprouts, rte dressings/sauces, cooked tcs foods. cdi reviewed storage order chart |
| 2018-03-23 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice and carrots cooling during inspection; please see temperature chart. based on parameters carrots were cooling at a rate |
| 2018-03-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed beans and potatoes date marked for 3/18 holding at 43-44 degrees. cdi product was discarded. |
| 2018-03-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf at time of inspection, observed rice cooling tightly covered with plastic wrap left |
| 2018-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer can work effectively. |
| 2018-03-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed one ceiling tile above can wash as absorbent. repeat points not deducted due to one ceiling tile; last inspection repeat wa |
| 2018-03-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee lunch being stored in reach in unit on line above food establishment food items. cdi employee lunch was moved to bottom shelf. |
| 2017-11-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed debris in the front cookline handsink. cdi- pic removed debris. |
| 2017-11-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed unwashed produce stored above rte produce and dressings. cdi- ehs did not observe any cross contamination and pic re-arranged the storage order. 3-302.11(a) separate the different |
| 2017-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- repeat- observed food debris on several metal containers throughout the facility. cdi- pic moved all metal pans to dish machine area to be washed properly. |
| 2017-11-21 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p- observed cooked potatoes in a low boy, tightly covered at 71f and 20 mins later the item was still at 71f. the cooling rate of this |
| 2017-11-21 |
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 cooked potatoes at 71f tightly covered in a low boy cooler. cdi- pic volu |
| 2017-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed rice at 117f. cdi- pic voluntarily discarded the item. |
| 2017-11-21 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed several dry wiping cloths stored on prep surfaces and employees with visible debris. observed wet cloths sto |
| 2017-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several stacks of metals pans stacked together wet. |
| 2017-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed food debris build up on cold holding equipment and shelving throughout the facility. |
| 2017-11-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed ceiling above can wash absorbent. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel di |
| 2017-11-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.- observed two low boy cooler ambient air thermometers broken. |
| 2017-08-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- repeat- observed two bottles of bleach and two bottles of degreaser without labels. cdi- employee labeled items. |
| 2017-08-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.- observed no manager on duty certified in a certified food protection manager course. |
| 2017-08-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p repeat- observed line cook don gloves inbetween task changes without washing hands. cdi- employee was informed of the violation. after instruction ehs observed proper hand washing and g |
| 2017-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several metal containers with sticker residue and minor food debris left on them and stored clean. also observed dishware near sushi display case wit |
| 2017-08-17 |
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 artichokes, tofu, cooked shrimp, noodles, and fried tofu without dates. cdi- the tofu and fried tofu were voluntarily discarded by |
| 2017-08-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - repeat- observed several containers of oils, spices and salts not labeled. |
| 2017-08-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed back door open during the start of the inspection without fly fan on. also when the door was closed, the door did not seal all the way. repair.6-501.111 keep the premi |
| 2017-08-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed rice utensil stored in water at 87f. |
| 2017-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed dust build up on storage rack next to hot hold units. |
| 2017-08-17 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed cookline hand sink draining slowly. |
| 2017-08-17 |
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- observed tile near can wash and 3-comp sink in need of repair due to chips and |
| 2017-06-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- observed an employee don his gloves without washing his hands. cdi- ehs informed employee of the violation and the ehs observed proper handwashing after instruction. |
| 2017-06-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed several rte items in a low boy and the walk in cooler uncovered. employee covered items.3-302.11(a) separate unwashed produce from ready-to-eat food |
| 2017-06-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat- observed cleaner bottle not labeled. cdi- pic labeled cleaner. |
| 2017-06-21 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf- ehs observed an individual walk through the kitchen that does not work for the facility. only food employees may enter in the kitchen. cdi- pic was informed of this rule and spoke with the individual. individu |
| 2017-06-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- repeat- observed several working containers not labeled. employee labeled all working containers. |
| 2017-06-21 |
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 near can wash and 3-comp sink in need of repair due to chips and cracks. |
| 2017-06-21 |
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 rte crab in a display case at 48f. ehs was informed the item was just pre |
| 2017-03-22 |
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 and walls in hard to reach areas in nee |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. -observed prep cooler functioning at 50f. vr will occur no later than 3/27/17 to ensure prep unit is cold holding at proper temperature. |
| 2017-03-22 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - observed door to kitchen opened during the inspection. |
| 2017-03-22 |
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 working containers of oils in squeeze bottles and shakers not labeled. |
| 2017-03-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed sanitizer bottles not labeled as such. cdi- pic labeled the items. |
| 2017-03-22 |
21 |
for 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 tofu, spinach omelet, cut lettuce, and milk prepared yesterday and not date labeled. cdi- pic was able to back date items.3-501 |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat- observed salsa, cheese, lettuce, noodles, dumplings, raw fish, raw chicken, and raw beef above 45f (see temp chart). cdi- pic voluntarily discarded the rte items and the raw item |
| 2017-03-22 |
4 |
2-401.11 eating, drinking, or using tobacco - c- observed an employee eating and drinking out of a coffee cup during the inspection. employee was instructed to leave the kitchen while eating and drinking. |
| 2016-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved large container of cut lettuce pulled from walk-in and placed on prep surfaces for service, observed temp at 53f; cdi lettuce placed back into walk-in to cool down to required t |
| 2016-12-30 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, all stored clean with old food debris / sticker residue stuck to surfaces. cdi all dishes pulled and placed into d |
| 2016-12-30 |
45 |
& no points deducted4-501.11maintain equipment in good repair.observed damaged plastic containers in need of replacing. |
| 2016-12-30 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of all dry food bins). |
| 2016-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw fish stored above cooked mussels and cooked clams in walk in cooler. cdi - items moved to above raw fish. |
| 2016-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed empty sushi rice container stored as clean near sushi station. container won't be used until dinner service. it was stored as clean but the lid conta |
| 2016-09-26 |
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 many pans of items not date marked - sundried tomato preparation, cooked mussels, cooked clams, cooked potatoes, cut lettuce, bean |
| 2016-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one container of sanitizer not labeled. cdi - container labeled immediately. |
| 2016-09-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed two occasions where employees started to use the hand sink to fill containers for the cook line. cdi - pic stopped them each time and corrected them. |
| 2016-09-26 |
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 six dented cans stored in and amongst the intact canned goods in dry storage room. cdi - items were rem |
| 2016-09-26 |
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 an unhandled bowl resting inside a container of chopper peppers inside |
| 2016-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed a few cooler racks starting to show wear. observed interior of door liner at ice machine is separating from insulation and needs to be repaired. |
| 2016-09-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of salt, sugar, cornstarch, spices and the like not labeled with the common name of the product. |
| 2016-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - detailed cleaning needed in all freezers. |
| 2016-06-02 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed utensils for rice in water. water shall only be used to hold utensils |
| 2016-06-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - ensure all vegetables are washed before cutting. |
| 2016-06-02 |
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 items in walk in cooler and make top units not dated (soup, noodles, chicken, sauces) . cdi- items dated. 3-501.18 discard the f |
| 2016-06-02 |
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 broccoli being cut with bare hands. discontinue. cdi- product cooked to 165f. |
| 2016-06-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p 2-301.14 wash hands before donning gloves and between gloves uses.-p0 pts - observed one employee n |
| 2016-03-16 |
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 sauces, beef, and sushi grade fish not dated. cdi- pic dated. // ensure that all product in the make top and reach in uni |
| 2016-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - empanadas, noodles, lettuce, potatoes, plantains, and other product in reach in cooler read 47-63f. cdi -product discarded. // cooked pepper based sauce stored in ice bath reading 53f. |
| 2016-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed wet sanitizer towels on prep tables. when not in use hold towels in sanitizer. |
| 2016-03-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - tomato based sauce and tomatoes prepared and stored in make top for cooling. dis |
| 2016-03-16 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. -. 0 pts - upon entry for inspection observed employee dump water from rice spo |
| 2016-03-16 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed some shelving beginning to rust in dry storage area. observed handles of rice cookers broken. replace. assess reach in sushi freezer for condensation build up. |
| 2015-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - detail cleaning needed in two door freezers |
| 2015-12-21 |
45 |
4-205.10 food equipment, certification and classification - c - 0 pts - microwave oven used for sushi is for household use only. |
| 2015-12-21 |
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 - 0 pts - empandas prepared and frozen on 12/18 were not properly dated. cdi- items dated by pic. ensure that all rte, tcs food are dated wi |
| 2015-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - raw eggs stored over ready to eat foods in make top unit. cdi- eggs moved to make top location where it is protected from contamianting ready to eat foods. |
| 2015-08-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - employee beverage stored over equipment. cdi- drink moved. |
| 2015-08-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - 0 pts -observed employee not wash hands before donning new gloves and changing task. cdi- employee rewashed hands. |
| 2015-08-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf -water handsink at mens restroom reads 84f. repair verification required. |
| 2015-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - raw shrimp and chicken stored above rte foods. cdi- items were moved according to better location. |
| 2015-08-13 |
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 - large portion of sauce (sofrito sauce) read 58f and was prepared on 8/12. cdi- item discarded. assess cooling methods of product. |
| 2015-08-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - repeat - several sauces, egg plant, and blue cheese were out of date compliance. all product in walk in |
| 2015-08-13 |
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 - repeat - cooked yellow curry stored in deep container tightly covered. lettuce s |
| 2015-08-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed multiple wet towels stored on prep surfaces. |
| 2015-08-13 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in some reach in units, air drying storage, and lower portions of prep tables are beginning to rust/oxidize. assess/replace. |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - detail cleaning needed in two door freezers. |
| 2015-08-13 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-05-18 |
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 - 0 pts - the invoices and parasite destruction letters for salmon were not the same. vendor on invoices sent an email with atta |
| 2015-05-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - chicken stored on two different make top unit stored above beef allowing potential drip onto beef. raw eggs stored above raw seafood. all items were placed in unit according to final cook |
| 2015-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - roasted pepper chilli sauce (62f) and chimichurri (60f) (garlic and oil) were out of temperature compliance. cdi- items were discarded. pic states that items will be put on tim |
| 2015-05-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - repeat - several sauces including chimichurri, red curry, green curry, and marinara were out of date co |
| 2015-05-18 |
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 - repeat - a deep container of lettuce read 62f tightly covered in walk in cooler. |
| 2015-05-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0 pts - observed several utensils without handles stored in sauces and food. |
| 2015-05-18 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in some reach in units, wic, and air drying storage beginning to rust/oxidize. assess/replace. |
| 2015-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on overhead shelving in sushi area and in reach in units. |
| 2015-05-18 |
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. - 0 pts - observed cracked floor tiles near can wash. |
| 2015-05-18 |
37 |
3-307.11 miscellaneous sources of contamination - c - 0 pts - observed tuna packages being thawed under refrigeration. directions on packages state that tuna packages shall be opened when thawing. follow manufactures instructions before thawing.establishm |
| 2015-01-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed 4 sauces in the hot wells between 50-60f. these were reheating at a slow rate. cdi - reheated to 165f on the stove. |
| 2015-01-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloths on a couple of surfaces not in use. store in sanitizer between uses. |
| 2015-01-22 |
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 at 51f from the day before in a deep tightly sealed container. cdi |
| 2015-01-22 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several sauces that were on day 8. these included tomato based sauce, salsa, and cooked and |
| 2015-01-22 |
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 rice that was cooked the previous day was 51f in the walk-in refr4igerator. cdi - discarded. |
| 2014-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink and black mold-like buildup around the chute area of the ice machine. observed mold buildup within the nozzle of the sweet tea nozzle. cdi - i |
| 2014-10-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed the final cook temperature of a dish containing chicken cooked from raw 138 - 145f. cdi dish was reheat to a temperat |
| 2014-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the following tcs foods cold holding at temps above 45f: container of lettuce/mint mix (prep line cooler), several plates of mixed green salads (prep cooler) and pan of cut |
| 2014-10-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out. observed the handles of the ice scoop and scoop for sugar down within the food prodcuts. |
| 2014-10-13 |
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 a large bowl of cabbage cut earlier in the day tightly wrapped while coo |
| 2014-10-13 |
8 |
6-301.14 post a handwash sign at each handsink. observed a few handsinks without handwashing signs. cdi several handwash signs given to pic at end of inspection. |
| 2014-10-13 |
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 a tcs foods in the walk in cooler not date marked: opened gallon of milk, opened pack of butter and a tomato based sauce prepared |
| 2014-10-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee's drink stored above food items on a storage rack. cdi - pic discarded drink. |
| 2014-06-26 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact is not allowed with rte food, unless food reheated to 165f. observed employee grab noodles with bare hands to portion in serving plates. cdi food discarded, hands washed and gloves put |
| 2014-06-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed noodles in prep top at 50f, and kale on ice bath at 59f. cdi noodles discarde |
| 2014-06-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed raw fish and tuna stored over rte food in cooler. cdi items relocated in proper order. repeat.3-304.15 (a) |
| 2014-06-26 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer between uses. observed one wet cloth on sink area behind bar. repeat |
| 2014-06-26 |
22 |
3-501.19 time as a public health control - p,pf. food shall be discarded within 4 hours from time food removed from temperature control. observed rice from last night still in rice cooker at room temperature. cdi rice discarded. |
| 2013-12-30 |
1 |
2-102.12 certified food protection manager. by january 1st, 2014 there must be atleast one supervisor present at the establishment with an ansi accredited food protection certification. observed no present at the facility with serv safe certification. cdi |
| 2013-12-30 |
39 |
3-304.14 wiping cloths, use limitation. all wet wiping cloths shall be placed in a chemical sanitzer between uses or stored away for laundering. observed wet wiping cloths on prep counters outside of chemical sanitizer. |
| 2013-12-30 |
30 |
8-103.11 documentation of proposed variance and justification. facility shall have documentation from the state of the proposed variance of the code requirememnnt citing relevant code section numbers. observed facility using a vinegar as a way to render r |
| 2013-12-30 |
27 |
3-502.11 variance requirement. food establishment shall obtain a variance before using food additives to preserve food or render them not potentially hazardous. observed facility using vinegar as a way to render rice as non potentially hazardous without a |
| 2013-12-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. all phf and rte fooods held in the facility for more than 24 hours must be date mark with the day prepared or packaged open or date it will be disca |
| 2013-12-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. phf and rte foods shall be cold held at 41f-45f and below. observed spinach in prep unit at 59f. observed storing of spinach on top of tra |
| 2013-12-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. food shall be stored according to cook temperatures. observed raw beef and pork stored over fish and shrimp, and raw chicken, raw calamari, and raw fish stored over cooked foods |
| 2013-12-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. handwashing sink shall be maintained so it is accessible to all food employees. observed front handsink blocked by a garbage bin. 6-301.12 hand drying provision. each handwashing sink shall be p |
| 2013-12-30 |
7 |
3-301.11 preventing contamination from hands. food employees shall use utensils or gloves as a barrier with foods. food employees shall minimize bare hand contact with exposed food that is not in rte form, or if contact initiated food must be heated to 16 |
| 2013-12-30 |
4 |
2-401.11 eating, drinking, or using tobacco. employees shall eat, drink, and use any form of tabacco only in designated ares where contamination of food or utensils can result. observed employee drink stored on a bottem shelf with different sauces and spi |
| 2013-05-09 |
8 |
provide handwashing signage at all hand sinks. |
| 2013-05-09 |
20 |
maintain foods requiring cold holding at 41f or below. observed re-hydrated garlic 71f; chimichuri 70f (garlic and oil;) cut lettuce 68f; mussels 58f. cdi by discarding or cooling based on product and temperature. |
| 2013-05-09 |
21 |
facility is not date marking foods as required by the rules. ready to eat potentially hazardous foods held more than 24 hours such as sauces; sushi fish; cut lettuce; bean sprouts; cooked and cooled product ect need to be date marked. only one container |
| 2013-05-09 |
26 |
working containers of chemicals must be labeled with the common name. observed 2 spray bottles unlabeled. cdi. |
| 2013-05-09 |
30 |
facility needs a variance for sushi rice. see 27. |
| 2013-05-09 |
39 |
facility shall store wiping cloths used for equipment and counters in sanitizer solution between uses. observed wet wiping cloths on counters and cutting boards. |
| 2013-05-09 |
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. according to the pic; they filled out the application and sent it into the state. ti |
| 2013-03-26 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready to eat foods during storage; preparation; holding; and display. observed raw beef over rice noodles in prep cooler; cdi by m |
| 2013-03-26 |
12 |
3-402.12 ensure that any fish that is to be sold raw or partially cooked has been properly parasite destroyed; and written documentation of parasite destruction is available on site. observed incomplete documentation of parasite destruction for sushi fis |
| 2013-03-26 |
7 |
3-301.11 ensure that food employees do not contact exposed; ready-to-eat food with their bare hands. observed employee handling lettuce; herbs with bare hands; cdi by discarding. bare hand contact must be minimalized in all instances; advise to explore |
| 2013-03-26 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves without washing hands; handling dirty then clean dishes without washing hands; touching fa |
| 2013-03-26 |
30 |
obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice; cdi by instruction. guidance provided from state variance committee. |
| 2013-03-26 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-03-26 |
18 |
3-501.14 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 fish stock 126f after 2 hours; chicken 74f after 4 hours; cdi by discarding. |
| 2013-03-26 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-03-26 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed rehydrated garlic 55f; cdi by placing in cooler. garlic is kept out near wok and must be kept 45f or below; or time as a public health cont |
| 2013-03-26 |
34 |
provide thin probed thermometer for temping thin foods. observed no thin probe thermometer; cdi by instruction. |
| 2013-03-26 |
22 |
3-501.19 when time as a public health control is being used; ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control; after which time they must be discarded. obser |
| 2013-03-26 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed incorrect reminder on sushi menu; incorrect disclosure on sushi menu; no consumer adviso |
| 2013-03-26 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed sanitizer in bottle labeled as glass cleaner; cdi by labeling. |
| 2013-03-26 |
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 provided from state variance committee. |
| 2013-03-26 |
31 |
ensure proper methods are used for cooling tcs foods. observed deep container of fish stock covered while cooling; rice tightly covered while cooling; three deep pans of chicken stacked together while cooling; cdi by discarding; uncovering. |
| 2013-03-26 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed date marking system not in place for food in prep coolers; observed missing date marking on cooked chicken; bean sprouts; ric |
| 2012-12-31 |
23 |
facility shall have a consumer advisory in appropriate location for sale of undercooked or raw animal-derived foods. this advisory shall include proper disclosure and reminder. rehs provided written advise for compliance. corrected by instruction. |
| 2012-12-31 |
8 |
handwashing sinks shall remain available at all times and may be used for no other purposes than handwashing. observed handwashing sink used for soiled pan storage. corrected. |
| 2012-12-31 |
21 |
facility shall use date-marking in accordance with 3-501.17 of nc food code. observef full compliance not achieved today. gazapacho soup may be held only 4 days at 43f. leafy greens; such as processes lettuce; are potentally hazardous (tcs) foods and m |
| 2012-12-31 |
27 |
sushi rice. |
| 2012-12-31 |
4 |
employee shall store and consume beverages in designated areas to eliminate risk of contamination of food and utensils. store beverage covered; and below or away from food and food contact surfaces. observed employee beverage uncovered and stored on she |
| 2012-12-31 |
39 |
store wet wiping cloths in sanitizer between use. |
| 2012-12-31 |
41 |
in use utensils stored between use must be stored with handle out of food. observed single service container store as a scoop in rice bin. does not comply with in use utensil requirements. |
| 2012-12-31 |
30 |
sushi rice. |
| 2012-12-31 |
2 |
facility shall have an employee health policy in compliance with nc food code section 2-201.11. rehs provided written guidance. manager shall ensure employee knowledge of policy and enforce. corrected by instruction. |