| Violation Date |
Code |
Description |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on sushi low boy and prep unit 2 and low boy freezer in need of replacement. |
| 2018-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-09-27 |
41 |
3-304.12 in-use utensils, between-use storage - c observed cleaver stored between prep unit and wall with food debris . cdi took to rewash. |
| 2018-09-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on work surfaces should be held in sanitizer. |
| 2018-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tempura shrimp and egg roll being held at less than 135 degrees . cdi discarded. 0 points |
| 2018-09-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p qac sanitizer dispenser could not produce qac sanitizer at appropriate concentration. cdi changed to bleach . 10 day verification required.4-601.11(a) equipment food |
| 2018-06-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored above food, equipment and single service. cdi drinks were relocated. |
| 2018-06-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employees wearing gloves and going outside and coming back in to continue with ware washing or food preparation. cdi food employees stopped and directed to remove gloves a |
| 2018-06-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employees wearing gloves and going outside and coming back in to continue with ware washing or food preparation. cdi food employees stopped and d |
| 2018-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shrimp being stored in window hot holding below 135 degrees. cdi shrimp was recooked to above 165 degrees. pic stated will use for shrimp. |
| 2018-06-22 |
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 crab up at sushi reach in unit tightly covered and still above 45 degrees; |
| 2018-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flying insects in the food establishment today. make to have pest control address. |
| 2018-06-22 |
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 being stored between flip top unit and wall. make sure t |
| 2018-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out equipment and utensils to air dry. |
| 2018-06-22 |
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 rusted nails in ice machine. make sure to replace with corrosio |
| 2018-06-22 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as basin, spray arms etc shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed basin and spray arms in ware washing with build-up. make |
| 2018-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation surfaces. make sure to store in sanitizer buckets once wet. |
| 2018-03-28 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee go outside, handle cell phone and then re-enter kitchen and go into walk in cooler without handwashing. cdi - pic instructed handwashing. -2- |
| 2018-03-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification in facility at the beginning of the inspection. -2- |
| 2018-03-28 |
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 one dented can of tomatoes on dry storage shelf with other intact cans. -0- |
| 2018-03-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking on pitchers of spicy mayo prepared one day prior. cdi - pic placed date on pitchers. -0- |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on doors of sushi and salad prep coolers. -0- |
| 2018-03-28 |
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 missing backflow preventer that pic stated was installed on outside can wash. vr no later 04/06/2018. -0- |
| 2018-03-28 |
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 one butcher's knife stored between prep cooler and wall with buildup pre |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved knives with build up at their bases. cdi0- knives sent to be rewashed. clean plate stored with fish egg on it- cdi rewashed. |
| 2017-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw fish in same container as imitation crab- cdi crab moved to top shlef. roe was over basil cdi- basil moved above raw fish products. |
| 2017-12-12 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobderved the digital thermometer's battery dead. stem thermometer was reading 25f in ice water. vr in 10 days for digital battery. stem thermometer was calibrated during inspec |
| 2017-12-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats today. |
| 2017-12-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved tuna takati and sashimi salad(both contain raw/undercooked fish) without an asteriks. vr in 10 days. |
| 2017-12-12 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - cobserved customer plates with food contact sides exposed on teh bar. observed sushi rollers on bar top where customers can contaminate. |
| 2017-12-12 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pfobserved rice paddle with loose plastic. cdi discarded. and repair 3 comp sink leak. |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up around sushi station. |
| 2017-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observe dbucket of quat ammonia in bucket at <150ppm. cdi refilled to correct. |
| 2017-09-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a covered employee drink stored on the sushi table- drink moved to the bottom shelf of the rolling rack. |
| 2017-09-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved noodles cooling down in a deep portion, tightly covered- they were put ont |
| 2017-09-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved degreasore stored in an unlabeled bottle today- labeled during inspection. |
| 2017-09-05 |
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 rehydrated beans and brown sauce(that contains cooked scallions) made >24 hours prior and they had not date marking- back dated to |
| 2017-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved dumplings stored at >45f on the make table due to being above the cold line(stored on top of other products)- product moved to walk in cooler where it fell quickly being that the |
| 2017-09-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved ceran wrap stored on the back handsink today- moved to prep table to correct. |
| 2017-09-05 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved employees handling dirty dishes and a dish with raw chicken on it and go to handle clean utensils without washing hands. employees stopped to wash hands today. |
| 2017-06-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored on sauce in the walk in cooler and raw chicken stored over raw beef. observed raw shrimp over raw beef- shrimp moved below. keep raw animal foods below and/or se |
| 2017-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs food in the sushi table at >45f. all moved to the walk in cooler where they fell to 45f or less during the inspection. |
| 2017-06-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved degreasor in an unlabeled bottle- labeled during inspection. |
| 2017-06-13 |
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 a broken light shield in the walk in cooler today. |
| 2017-06-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved build up between the large make table and prep table and on the walk in fan. |
| 2017-06-13 |
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. -pfobserved noodles cooling in a deep portion and tightly covered- uncovered today to |
| 2017-03-06 |
13 |
observed raw chicken stored over carrots and brocoli - chicken moved to a bottom shelf to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-03-06 |
20 |
observed black beans stored on the rolling cart today at room temperature- product discarded today.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-03-06 |
21 |
observed seasame and dumpling sauce with garlic and oil in the product and these items were not date marked. start dating these two sauces as they are not worked through within 24 hours.3-501.17 date mark/label all tcs foods that are ready-to-eat once op |
| 2017-03-06 |
35 |
observed sugar not labeled- labeled during inspection to correct.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-03-06 |
8 |
observed a wire sponge in the handsink today- removed to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-03-06 |
43 |
observed build up on shelf used to store to go containers.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-03-06 |
54 |
observed an employee snack stored over restaurant food today- snack moved to the bottom shelf to correct.6-501.110 using dressing rooms and lockers - c |
| 2017-03-06 |
42 |
observed a small amount of build up on the air drying rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed some pans stacked wet today.4-901.11(a) air dry equipment and |
| 2016-12-08 |
54 |
observed employee food stored above restaurant food today- employee food labeled and stored on the bottom shelf to correct.6-305.11 designation-dressing areas and lockers - c |
| 2016-12-08 |
53 |
observed build up on the floor under equipment and in floor drain.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 e |
| 2016-12-08 |
45 |
observed rusted walk in racks today.4-501.11 maintain equipment in good repair. |
| 2016-12-08 |
36 |
observed gnats in the facility today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-12-08 |
20 |
observed rehydrated black beans at room temperature- discarded. keep refrigerated once hydrated.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-12-08 |
8 |
observed a sponge stored in the kitchen handsink.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-09-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw scallops and sushi tuna. cdi - pic moved chicken to bottom an reminded new cook about the correct storage order. -1.5- |
| 2016-09-13 |
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 cooked sweet and sour chicken in the reach in from 09/12/2016 without date marking. cdi - pic placed dates on containers. -0- |
| 2016-09-13 |
37 |
3-303.12 storage or display of food in contact with water or ice - c food shall not remain in direct contact with undrained ice or water. observed cut lettuce sitting in undrained water. cdi - pic placed lettuce in colander with ice on top draining to bow |
| 2016-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans over the 3-comp sink that were freshly washed. cdi - pic separated these pans to dry. -0- |
| 2016-09-13 |
51 |
6-302.11 supply toilet tissue at each toilet. observed no toilet tissue in the women's restroom. cdi - pic placed roll on dispenser. -.5- |
| 2016-09-13 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at the cook line handsink. provide trash bin at handsink. -.5- repeat |
| 2016-09-13 |
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 dusty vents in the restrooms and in the dry stor |
| 2016-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving throughout the facility and in the basin of the handsink. clean these. -.5- |
| 2016-06-16 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no handsink trash bin. place trash bin at handsink. -0- |
| 2016-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler not working. ambient air temperature is 52f. cdi - pic adjusted cooler, emptied the contents and waited on the temperature to recover before placing any food inside. make sure ambient air te |
| 2016-06-16 |
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 time procedure stating rice |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in the prep unit at 50f. these included cooked sweet and sour chicken and egg rolls. cdi - pic moved these items to walk in cooler to cool down. -1.5- |
| 2016-03-11 |
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 using bare hands to separate lo mien noodles that are rte. cdi - prepared noodles voluntarily disc |
| 2016-03-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked bean sprouts placed in flip top at 51f. cdi - bean sprouts split into two pans and then cooled. -1.5- |
| 2016-03-11 |
37 |
3-303.12(a) storage or display of food in contact with water or ice - c observed cooling shrimp in direct contact with undrained ice in walk in cooler. use drain pan or place in vented pan without ice. -1- |
| 2016-03-11 |
45 |
4-501.11 maintain equipment in good repair. observed damaged freezer top. replace with nsf certified commercial freezer. -0- |
| 2016-03-11 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed heavy urine odor coming from from urinal. clean. -0- |
| 2016-03-11 |
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 dust buildup on vent in men's restroom. clean. r |
| 2016-03-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the outside of rice cookers. clean. -0- |
| 2015-11-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice in rice cookers |
| 2015-11-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub pad and chicken bits in the basin of handsink inside a screen. use this sink only for handwashing. cdi - screen removed, sink cleaned and pic instructed t |
| 2015-11-20 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed spices on rolling rack without covers that have been in place overnight, such as sugar, salt and pepper. keep these items protected while stored overnight. -1 |
| 2015-11-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed sushi fish in place for over 24 hours without date marking. mark these if in use for over 24 hours. -1.5- |
| 2015-11-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towels stored on floor near sushi bar. keep these at least 6 inches off the floor. -0- |
| 2015-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the counter between uses. keep these in sanitizer solution between uses. -0- |
| 2015-11-20 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on vents throughout facility. clean |
| 2015-09-22 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on vent and wall in restrooms. clea |
| 2015-09-22 |
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 split gaskets on prep coolers in kitchen and rusty shelves thro |
| 2015-09-22 |
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 working container of soy sauce, oil and mixed vinegar without labels and one container labeled black bean sauce that was |
| 2015-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lipstick present on lip area of wine glass in bar area. observed spatulas with buildup stored by rice cooker. cdi - items cleaned. -3- repeat |
| 2015-09-22 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water turned off underneath handsink in cook area. cdi - pic turned hot water on. -1-observed employee using handsink in sushi area as dump sink. use trash can for food debris and store di |
| 2015-09-22 |
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 in sushi area wash hands for about 10 second and then turn off faucet with bare h |
| 2015-05-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic was not on site. staff called and he arrived within 15 min of inspection start time. |
| 2015-05-18 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands.-p observed employee wash hands for less than 15 seconds and turn handles off with bare hands. edu |
| 2015-05-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed round pans with debris above 3 comp sink and mandolin slicer at sushi station stored as clean. pulled to be recleaned. 4-501.114 maintain sanitizer at |
| 2015-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter at 51f in tall refrigerator. it was already chilling. observed shrimp (2 pans) and pooled eggs in top of prep unit at 47-48f. these items were moved to walkin cooler to |
| 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 observed seafood salad with a date of 4/29. discarded voluntarily. 3-501.17 date mark/label all tcs f |
| 2015-05-18 |
45 |
4-501.11 maintain equipment in good repair. observed inside top of microwave badly damaged. walkin cooler shelving is rusted.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials s |
| 2015-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towel at sushi station and 2 wet towels on line in kitchen. |
| 2015-05-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items throughout facility stored around food products/single service items. designate an area for possessions. |
| 2015-05-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf disclosure * is missing on quail egg on paper sushi menu. will be drawn in and papers will be copied so they are c |
| 2014-11-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: observed soap dispenser at handsink next to chest freezer with soap dispenser not dispensing soap. handsink at rear of kitchen with broken dispenser so soap could not be dispensed. cdi- soap pro |
| 2014-11-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty not certified.2-103.11 (a)-(l)person-in-charge-duties - pf: pic pon duty allowing bare hand contact with ready-to-eat food at sushi station. |
| 2014-11-06 |
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 at sushi station cutting cream cheese block with bare hands touching product. cdi- discard all cu |
| 2014-11-06 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p: observed employee cleaning sushi cutting block at prep sink, using detergent, rinse, and brush to apply sanitizer. directed to utiliize available 3-comp sink for cleaning bl |
| 2014-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found rae chicken on top shelf of walk-in cooler, over sauces and other ready-to-eat food. cdi- chicken moved to lower shelf with other raw proteins.. |
| 2014-11-06 |
22 |
.3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf: facility unable to produce written |
| 2014-11-06 |
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 at cook cart unlabeled or mis-labeled. white substance labeled as red pepper. |
| 2014-11-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet and damp cloths on surfaces in kitchen. |
| 2014-08-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed acting pic upon enrty not certified as food protection manager. |
| 2014-08-19 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found one item, soft shell crabs, raw, 49 f in refrigerator. cdi- moved to cold walk-in for cooling. |
| 2014-08-19 |
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 labeled from 11 |
| 2014-08-19 |
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 in facility. |
| 2014-08-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee tea in tight thermos over flip top cooler. store beverages below food, equipment, or prep surfaces. |
| 2014-08-19 |
37 |
3-307.11 miscellaneous sources of contamination - c: do not store containers of food in ice that is used to add to customer's drinks. observed container of lemons in soda station ice bin. keep tea and water pitchers covered at sushi bar, or keep behind ba |
| 2014-08-19 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin. |
| 2014-08-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. designate an area for non-retail food that is personal property of employees. observed water chestnut cake, soup ingredients on shelves with retai |
| 2014-08-19 |
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 large volume of salt not labeled. observed working containers of dry foods not labeled on cook cart. |
| 2014-05-23 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths used for wiping surfaces shall be stored in between uses in a sanitizer off the floor. observed damp cloths on cutting boards at prep coolers. |
| 2014-05-23 |
35 |
3-601.12 honestly presented - c: food must be offered for consumption in a way that does not mislead or misinform the consumer. observed white tuna on menus, instead of common name of escolar. |
| 2014-05-23 |
31 |
3-501.15 cooling methods - pf: do not place tcs foods to cool in small refrigeration units. found freshly cut sushi in top display 50 f. ambient air in case was being brought up to 46 f. cdi- fish moved to alternate cooling area. |
| 2014-05-23 |
22 |
3-501.19 time as a public health control - p,pf: facility uses time to hold rice for sushi. found unlabeled sushi rice cooker in use with no label as to time removed from refrigeration and discard time four hours later. cdi- rice discarded into trash can. |
| 2014-05-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean tea nozzles with a frequency sufficient to preclude the build-up of molds. observed tea nozzles with build-up. verification visit for this item to see correction. |
| 2014-05-23 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic on duty with no certification. |
| 2014-03-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark tcs foods with date of preparation. observed breaded chicken in refrigerator not date marked, prepared previous day. |
| 2014-03-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: store tcs foods so accidental contamination of other foods or equipment cannot occur. observed eggs over onions in walk-in cooler. cdi- eggs moved to lower shelf.3-304.11 fo |
| 2014-03-06 |
1 |
2-102.12 certified food protection manager - c: the person-in-charge shall be a certified food protection manager from an approved program. observed pic not possessing accredited training. |
| 2014-03-06 |
26 |
7-201.11 separation-storage - p: store toxic chemicals so accidental contamination of food and equipment cannot occur. observed hand lotion on shelf over flip top cooler. cdi- lotion moved to safe location. |
| 2014-03-06 |
39 |
3-304.14 wiping cloths, use limitation - c: wiping cloths shall be stored in a sanitizer between uses. observed damp cloths on cutting boards and surfaces in kitchen. |
| 2014-03-06 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: provide separate, designated areas for storage of employee food and personal items. observed employee food comingled in cooler with retail food. phones in contact with si |
| 2014-03-06 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective means in order to acheive time / temperature requirements. found two trays of sweet and sour chicken cooling at room temperature 100 f. cdi- spread out into three trays and moved to cooler. |
| 2013-11-14 |
41 |
3-304.12 in-use utensils, between-use storage - c: store utensils with handles extending out of food. observed handle of scoop down in food. observed tongs laying in squid salad. observed bowl being used to portion rice out of bulk supply. use utensil wit |
| 2013-11-14 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory on paper sushi menu. observed some cooked items asterisked. verification needed. |
| 2013-11-14 |
22 |
3-501.19 time as a public health control - p,pf: foods such as rice for sushi shall be ,arked with the time food is removed from temperature control and with time of discard, no more than four hours after removal from temperature control. fill out written |
| 2013-11-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: found soup in hot well 126 f. reheated to 165 f for continued holding. |
| 2013-09-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing: store single use items such as cups in original sleeve or in such a manner that contamination cannot occur. observed styrofoam cups unprotected in kitchen |
| 2013-09-03 |
30 |
8-103.11 documentation of proposed variance and justification: documentation of approval for variance not provided. application has not been approved as submitted. cdi- facility will voluntarily start holding sushi rice on time immediately. rice present o |
| 2013-09-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens: provide approved consumer advisory on all menus. observed no consumer advisory for sushi items containing raw product on lunch menu. verific |
| 2013-09-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs food cold at 45 f or below. found several foods below over 45 f in flip top cooler. refer to food temperature chart. |
| 2013-05-28 |
1 |
the person-in-charge shall be a certified food protection manager from an approved program. observed assigned pic to not have accredited training. |
| 2013-05-28 |
23 |
provide approved consumer advisory for sushi menu items that contain raw protein. observed non-compliant consumer advisory on menus lunch menu. dinner menu compliant. |
| 2013-05-28 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed bottle of sanitizer unlabeled. |
| 2013-05-28 |
30 |
facility states they will acidify rice for preservation instead of employing time / temp control. observed no variance has been submitted. submit by next inspection. |
| 2013-05-28 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed single servi |
| 2013-05-28 |
42 |
do not use cloths to dry utensils that have been cleaned and sanitized. observed employee drying utensils with cloth. |
| 2013-05-28 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-05-28 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114 observed damp cloths on cutting board at prep cooler. |
| 2013-03-05 |
19 |
keep foods to be held hot at 135 f throughout the entire product. observed soup in steam well 104 f at top of column. cdi- reheated to 165 f. |
| 2013-03-05 |
2 |
food employees and conditional employees shall informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food. observ |
| 2013-03-05 |
1 |
the person-in-charge shall be a certified food protection manager from an approved program. observed assigned pic to not have accredited training. |
| 2013-03-05 |
6 |
employees must properly wash hands before donning gloves; when entering facility from the outside; and after using tobacco products. washing shall be done with approved handsoap. dish detergent is not a substitute for handsoap. observed employee come insi |
| 2013-03-05 |
8 |
each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. observed dish detergent at sushi bar handsink. cdi- handsoap supplied. |
| 2013-03-05 |
21 |
properly date-mark ready-to-eat potentially hazardous foods. observed sauces such as shrimp sauce not marked. cdi- discussion. |
| 2013-03-05 |
35 |
properly label working containers of food items on cook cart. observed unlabeled items. |
| 2013-03-05 |
27 |
obtain variance for acidification of sushi rice. refer to handout supplied. |
| 2013-03-05 |
30 |
obtain approval and follow approved procedures for acidification of sushi rice. submit application supplied. |
| 2013-03-05 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114 observed damp cloths on cutting board at prep cooler. |
| 2013-03-05 |
23 |
provide approved consumer advisory for sushi menu items that contain raw protein. observed non-compliant consumer advisory on menus. discussion. |
| 2012-11-14 |
6 |
always wash hands before putting on gloves for purpose of handling food. observed no handwashing before putting on gloves. cdi- instruction; proper washing. |
| 2012-11-14 |
41 |
store scoops for dispensing foods with handle extended out of food. observed handle in sugar. |
| 2012-11-14 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114observed damp cloths on cutting board at prep cooler. |
| 2012-11-14 |
35 |
label working containers of all foods that are not easily recognizable. observed unlabeled containers. |
| 2012-11-14 |
31 |
rapidly cool foods using proper equipment. observed chicken cooling at room temperature in kitchen. cdi- moved to walk-in cooler. |
| 2012-11-14 |
30 |
see 27 above. |
| 2012-11-14 |
27 |
aquire variance approval for sushi rice. a variance committee will be put in place and will work with facility to gain compliance. |
| 2012-11-14 |
23 |
provide consumer advisory for sushi items containing raw or undercooked foods. observed no consumer advisory. cdi- instruction to have compliance of this item by next inspection. |
| 2012-11-14 |
14 |
observed sanitizer bottle 0 ppm at sushi station. cdi- made to proper concentration. |
| 2012-11-14 |
7 |
do not contact ready-to-eat foods with bare hands. observed employee touch cooked chicken with back of hand. cdi- instruction. |
| 2012-11-14 |
4 |
store employee beverages such that clean utensils cannot be accidentally contaminated. observed drink on shelf over clean utensils. |