| Violation Date |
Code |
Description |
| 2018-10-16 |
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 2 jammed towel dispensers in kitchen.observed food debris on the floor under an |
| 2018-10-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved food residue build-up on prep table bottom surfaces, equipment in kitchen. |
| 2018-10-16 |
45 |
4-501.11 maintain equipment in good repair.observed rusted storage racks in walk-in cooler. |
| 2018-10-16 |
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.observed ice scoop stored in soiled container with wire brush. |
| 2018-10-16 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cobserved multiple dead cockraoches on glue traps in back storage area. observed dead mouse on glue trap.6-501.111 controlling pests - eliminate harborage areas by eliminating sto |
| 2018-10-16 |
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/pfno written procedure provided for tph |
| 2018-06-11 |
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/pfobserved sushi rice on tphc at sushi |
| 2018-06-11 |
45 |
4-501.11 maintain equipment in good repair.observed rusted storage racks inside walk-in cooler. |
| 2018-06-11 |
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 multiple tcs ready-to-eat foods without date mark. egg rolls, egg noodles, and crab salad.cdi by date marking. |
| 2018-06-11 |
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.walls and ceiling at can wash basin need cleaning. |
| 2018-03-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved food debris build-up on fan stored at grill.observed food debris build-up on clean side drainboard of dish machine. |
| 2018-03-22 |
45 |
4-501.11 maintain equipment in good repair.observed upright cooler with internal air temperature of 48f.pic will call for service repair. |
| 2018-03-22 |
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 unlabeled dry food containers. |
| 2018-03-22 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pobserved medications (aerosol) stored in container above prep sink.cdi moved to office. |
| 2018-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved iceburg lettuce stored in upright cooler > 45f. cdi by moving lettuce to walk-in cooler.pic will call for service repair on upright cooler. |
| 2018-03-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved dish machine operating at 0ppm chlorine.cdi adjusted and tested at 100ppm. |
| 2017-12-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved dish machine testing 0ppm for chlorine sanitizer. pic will sanitize utensils in 3 compartment sink until dish machine is repaired. repair service has been calle |
| 2017-12-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on food prep table.cdi by discard. |
| 2017-12-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed white tuna listed on sushi menu with printed stickers on menu stating that white tuna is actually escolar. observed printed stickers fading on menu and are illeg |
| 2017-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked rice sitting off of temperature control < 135f in container on cart. pic stated that rice is being served for lunch.cdi by reheating to 165f for 15 seconds and held hot t |
| 2017-12-20 |
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 ceiling tiles in need of cleaning throughout kitc |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed duct tape being used for door handles on sushi reach-in cooler at sushi bar |
| 2017-12-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved rubbing alcohol stored on food prep table.cdi by removal and stored in safe location. |
| 2017-09-11 |
45 |
4-501.11 maintain equipment in good repair. observed duct tape being used for door handles on sushi reach-in cooler at sushi bar. |
| 2017-09-11 |
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 salad tongs stored inside salad. observed utensils stored between equipm |
| 2017-09-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of chlorine bleach. cdi by discard. |
| 2017-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken in drawer cooler stored > 45f. cdi discarded by pic. |
| 2017-09-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed white tuna listed on sushi menu with printed stickers on menu stating that white tuna is actually escolar. observed printed stickers fading on menu and are illeg |
| 2017-09-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored over uncovered container of chicken. cdi by moving to below table top. |
| 2017-04-20 |
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 obserevd containers of crab salad with incorrect date markings. cdi- containers of crab were properly date marked. |
| 2017-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on table top. cdi by moving to below table top. |
| 2017-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic lids with stickers on them. pic stated that lids had been washed, but stickers not removed. cdi by wash, rinse, and sanitize removing |
| 2017-04-20 |
45 |
4-101.19 nonfood-contact surfaces - c observed cardboard being used as surface under equipment throughout kitchen. replace cardboard with cleanable material. |
| 2017-04-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.- requested a reprint of menus to include escolar fish on sushi menu. current menu has labels with escolar on them but |
| 2017-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up around equipment and food storge racks. |
| 2017-04-20 |
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 in need of cleaning under equipment in ha |
| 2017-04-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed phone stored on prep table at grill. |
| 2016-11-01 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed 2 back storage rooms with items not necessary to operation as this could allow space for insects and rodents to habitat |
| 2016-11-01 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving and split gaskets throughout kitchen. repair. repeat. -improvement noted since last inspection. |
| 2016-11-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chef with bracelets on arms while preparing food. remove. |
| 2016-11-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed sticky trap with mouse in back storage area of restaurant. see violation # 53. |
| 2016-11-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed multiple bottles of chlorine sanitizer stored with food items. cdi- spray bottles were re-located.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-11-01 |
8 |
rests 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no means for hand drying at 2 handsinks. cdi- papertowels provided. |
| 2016-11-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee drinks stored on prep counters or co-mingled with restaurant items. cdi- all drinks were removed. |
| 2016-11-01 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic not present at start of inspection. active food prep occuring. |
| 2016-08-18 |
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 noodles cooling tightly covered in walk in cooler. cdi- vent provided. |
| 2016-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed microwave in heavy disrepair, handle broken on rice cooker, gaskets split in many cold holding units and shelving rusty throughout kitchen. -facility has new gaskets at restaurant to replace and improve |
| 2016-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep table in front of grill to have debris build up and boom box and fan with build up on prep table. clean. |
| 2016-08-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical dish machine not properly sanitizing. sanitizer tested 0 ppm. chlorine bucket was found to be empty. cdi- new bucket provided, correct concentration tested and dishes that were p |
| 2016-08-18 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed manager's office to have heavy clutter. office stores extra items for facility use which was co-mingled with personal items. owner |
| 2016-08-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed heavy leak in dishmachine pipe. repair. |
| 2016-06-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jackets and hats stored co-mingled with items for restaurant use. repeat. |
| 2016-06-16 |
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 walk in cooler shelving. clean. |
| 2016-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed shelving throughout facility to be heavily rusted. repair or replace. |
| 2016-06-16 |
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. observed utenils in standing water on grill less than 135 f (see temp chart). p |
| 2016-06-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed growth inside soda gun at bar. cdi- instructed pic to wash, rinse and sanitize. |
| 2016-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lobster thawing above ready to eat salad in reach in cooler. cdi- lobster was moved to a different location. |
| 2016-06-16 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed tilapa being labeled as white tina- albacore and super white tuna on menu. return visit required. repeat. |
| 2016-01-25 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed escolar fish being served as 'super white fish' on the menu. vr required within 10 days.informed pic to discontinue sale of escolar fish until it is properly lis |
| 2016-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken stored in warmer < 135f. cdi by voluntary discard by pic. |
| 2016-01-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed raw fish sushi items offered for sale on lunch menu with incomplete consumer advisory. menu items not mar |
| 2016-01-25 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored on dirty wire rack shelf next to ice machine. observe |
| 2016-01-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coat stored with food items in back kitchen area. |
| 2016-01-25 |
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 food debris on floors around/underneath equipment |
| 2016-01-25 |
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 peeling surface material on inside of microwaves at grill and at |
| 2015-07-13 |
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 food employee preparing raw carrots to be used on sushi dishes. cdi by having employee wash hands and put o |
| 2015-07-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 uncovered employee beverage in kitchen. cdi by discard. |
| 2015-07-13 |
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 several sashimi items, fish salad mixtures, at sushi bar without date mark. cdi by date marking. |
| 2015-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build-up on outside of deep fryers and inside cooling equipment. |
| 2015-07-13 |
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 beverage pitchers stored next to handwash sink in beverage station area. |
| 2015-07-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths stored on prep tables or cutting boards in between uses.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer cont |
| 2014-12-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. provide a designated area to store employee personal items separate from customer items. observed coats, hats, etc stored hanging on dry storage i |
| 2014-12-31 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. removed unused equipment from the premises. provide storage off of the floor for other boxed items. provide segregation from employee break r |
| 2014-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean around the end of the cook line used to store boxes and other dry goods, clean the area of shelving noted inside the walk in cooler. |
| 2014-12-31 |
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 rusty shelving inside the walk in cooler. |
| 2014-12-31 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean cutting boards stored hanging off the sushi handsink. observed clean dishes stored under a table used for cutting r |
| 2014-12-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths stored on prep tables or cutting boards in between uses.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer cont |
| 2014-12-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on the sushi prep employee at arrival. |
| 2014-12-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled squeeze bottles stored without labels and a small clear container of spices not labeled. |
| 2014-12-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken tenders stored over sauces in a prep cooler and raw lobster stored over lemon grass in the walk in freezer. cdi by moving to the correct location. |
| 2014-12-31 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pthe pic shall ensure that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware |
| 2014-08-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfcooked broccoli stored longer than 24 hrs should be date marked. cdi by date marking. |
| 2014-08-15 |
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 a container of seasonings and sauces not labeled. |
| 2014-08-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wet wiping cloths stored on the sushi prep cutting boards. advised to store in sanitizer in between uses and to replaced when visibly soiled. |
| 2014-08-15 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed employee medications, bandages, etc stored over food prep areas. cdi by moving to be placed into a container labeled first aid. |
| 2014-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe down the outsides of the reach in coolers. |
| 2014-08-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no covered trash can in the womens restroom. |
| 2014-08-15 |
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. -pf observed sushi rice wooden bowl warps with cracks and large pits no longer easily cleanabl |
| 2014-05-27 |
52 |
5-501.115 maintaining refuse areas and enclosures - cmaintain dumpster area clean. observed several boxes and a piece of unused equipment stored by the dumpster. |
| 2014-05-27 |
44 |
3-304.15 (b)-(d) gloves, use limitations - cproperly change gloves when soiled. observed sushi chef wiping gloved hands on a wiping cloth without changing gloves. |
| 2014-05-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pall utensils must be clean to the sight and touch. observed food debris left on metal strainers stored as clean. cdi by removing to re-wash inside the dishmachine. |
| 2014-05-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pprotect all foods while in storage. observed raw chicken being prepared on a prep table with storage of packaged dry goods with chicken possibly dripping on these items. cdi b |
| 2014-05-27 |
12 |
3-402.11 parasite destruction - pprovide proper parasite destruction documentation for all sushi fish that is served raw or undercooked. observed no documentation provide for the white tuna. immediate cdi- facility to discontinue serving this fish until p |
| 2014-05-27 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf |
| 2013-11-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore all unpackaged meats in order of final cook temperature. observed unpackaged raw chicken stored on top of lobsters. cdi- moved to correct shelving. |
| 2013-11-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessobserved sanitizer spray bottle at 0ppm. reprepared at 100ppm.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, |
| 2013-11-19 |
39 |
3-304.14 wiping cloths, use limitationobserved wet wiping cloths stored on prep tables and cutting boards in the kitchen and the sushi prep area. cdi by placing into sanitizer buckets. provide storage for sanitizer buckets off the floor. |
| 2013-11-19 |
53 |
6-501.114 maintaining premises, unnecessary items and litterorganize the end of the cook line used for storage. |
| 2013-11-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean the food debris build up over by the dishmachine and the table used to store clean dishes. |
| 2013-11-19 |
44 |
3-304.15 (b)-(d) gloves, use limitationsobserved sushi chef rinse of gloves at the handsink and turn off the faucets with gloved hands to return to sushi prep. cdi by redirecting to change gloves and education. |
| 2013-08-30 |
31 |
3-501.15 cooling methodsuse proper cooling methods as detailed in the rules. observed containers of cooked broccoli covered and stacked 3-4 containers high. cdi- by education and separating, venting and placing in single layer to cool. |
| 2013-08-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all cold foods at proper temperature. observed crab meat and cream cheese stored on the prep cooler at 49-50f. see violation #45. a |
| 2013-08-30 |
22 |
3-501.19 time as a public health controlfacility is using tphc for sushi rice. written procedures need additional information, such as the preparation of the rice and the how the time will be recorded and product will be discarded. guided pic through deta |
| 2013-08-30 |
39 |
3-304.14 wiping cloths, use limitationproperly store all in use wiping cloths in between use in sanitizer. observed several wiping cloths stored throughout the cook line and in sushi prep areas. |
| 2013-08-30 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealedceiling in mens restroom needs repair. |
| 2013-08-30 |
44 |
3-304.15 (b)-(d) gloves, use limitationsgloves shall be only used for one purpose, such as working with ready to eat food and discarded when soiled or contaminated. observed sushi chef wipe gloved fingertips on a wiping cloth and then return to handling r |
| 2013-08-30 |
45 |
4-501.11 good repair and proper adjustment-equipmentmaintain equipment in good repair. was unable to determine if sushi prep cooler needs repair. facility is to monitor for repair and ensure unit is 45f or below at all times. a return visit will be made t |
| 2013-08-30 |
41 |
3-304.12 in-use utensils, between-use storageobserved clean knifes stored in cardboard. advised to store in a clean location. |
| 2013-04-08 |
8 |
each handwashing sink shall be provided with a supply of soap. observed the built in hand pump for the soap missing at the front bar hand sink. facility put a replacement soap at sink until pump can be replaced. |
| 2013-04-08 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed some mold build up in the ice machine next to the dish machine area. panel was cleaned and inside was cleaned with a well wrung sanitizer cloth during inspection. |
| 2013-04-08 |
21 |
all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed cooked broccoli; chicken stock; and washed vegetables without proper date marking. instruction and handout provided during inspection. |
| 2013-04-08 |
23 |
provide a disclosure and reminder for foods that may be cooked to order (steaks) or served uncooked (sushi). reminder present on one menu but no disclosure.raw or undercooked items must be marked on the menu and the disclosure statement added - the items |
| 2013-04-08 |
27 |
provide haccp plan for sushi rice or facility may use time as a pulic health control for rice. a procedure is required if time only will be used. instruction provided. |
| 2013-04-08 |
6 |
wash hands before donning gloves and working with food. observed sushi chef donn gloves without first washing his hands. also noted when sushi goes from the kitchen to the sushi bar he must wash his hands after passing through the door. |
| 2013-04-08 |
30 |
obtain an approved variance from the state committee for any specialized processing method described in 8-103.11. a haccp plan is required. both the variance request and haccp plan need to be submitted to the state variance committee. instruction provi |
| 2013-04-08 |
31 |
cool foods by approved methods; don't cover. observed several containers of broccoli covered and stacked together in the walk-in cooler. pans were separated and uncovered. |
| 2013-04-08 |
43 |
maintain all single service items and boxes off the floor. observed boxes of single service items stored on the floor in the front area off the dining room. |
| 2013-04-08 |
53 |
items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. observed old equipment store inside and outside of facility. also noted lots of employee items segregated from cus |
| 2013-04-08 |
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. gave facility variance request from the state variance committee. |
| 2012-12-27 |
4 |
properly store employee food. observed employee food stored on air drying shelving over the 3 comp sink. |
| 2012-12-27 |
8 |
supply all handsinks with hot water at a minimum of 100f. observed the back handsink hot water turned off. cdi- turned back on. |
| 2012-12-27 |
8 |
maintain all handsinks accessible. observed lids stored in the front handsink. cdi- lids removed. |
| 2012-12-27 |
21 |
properly date mark all ready to eat; potentially hazardous (tcs) items that are not used within 24hrs. observed no date marking system in place. |
| 2012-12-27 |
23 |
provide a disclosure and reminder for foods that may be cooked to order (steaks) or served uncooked (sushi). observed none available. cdi- education. |
| 2012-12-27 |
27 |
a variance (approval) will be required in the near future for sushi preparation. more info is to be provided from the state soon. |
| 2012-12-27 |
37 |
store all food to prevent contamination. observed a bucket of peas on the floor of the walk in cooler. cdi- moved. |
| 2012-12-27 |
39 |
properly store all wiping cloths in a bucket of sanitizer. observed soiled wiping cloths stored on prep surfaces. |
| 2012-12-27 |
41 |
properly store all in use utensils in clean water. observed a grill spatula stored in dirty water at 155f. |
| 2012-12-27 |
45 |
maintain all eqiupment in good condition. observed wait station prep cooler maintaining a 62f internal temperature. unit is used for employee personal food and non tcs items. unit has already been called in for repair. |
| 2012-12-27 |
2 |
the facility was unable to produce any details on the employee health policy. cdi- sample was provided with education. |
| 2012-12-27 |
30 |
once the sushi procedure is approved by the state it will need to be properly followed. |
| 2012-12-27 |
1 |
facility must have a certified person in charge (pic) during operating hours or points will be deducted after 1/1/14. pic was not present and is still waiting on certification. |