| Violation Date |
Code |
Description |
| 2018-09-11 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee food commingled with custome |
| 2018-09-11 |
53 |
6-101.11 materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. repeat violation. observed absorent ceiling tile above flip top unit. advised to rep |
| 2018-09-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster side door open. advised to keep side doors closed. |
| 2018-09-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-09-11 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper store |
| 2018-09-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed product not labeled in walkin cooler that was prepared on sunday 9.9.18 |
| 2018-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in flip top unit in temperature danger zone. refer to temperature chart. cdi - pulled to freezer to rapidly cool. reminded that flip top units are not |
| 2018-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer bucket at 0 ppm. cdi - added chlorine. currently at a 100 ppm solution. |
| 2018-06-15 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp on prep table. prep table was not sanitized after raw product. ready to eat shrimp and sushi was placed on prep table without sanitizing prep table. cdi - sanitized |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature. refer to temperature chart. advised put tomato on time control if going to be left out on prep table. put the tofu in the reach in |
| 2018-06-15 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf3-501.18 discard the f |
| 2018-06-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf repeat violation. observed cabbage |
| 2018-06-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf repeat violation. observed chalk board menu does not have consumer advisory. cdi - reminded pic that chalk board |
| 2018-06-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser spray bottle without a label on it. observed sanitizer bucket illegible. cdi - advised to re-write 'sanitizer' on bucket. advised to write 'degrea |
| 2018-06-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed no squeeze bottles labeled. advised to label squeeze bottles. |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at walkin freezer. observed light bulbs out underneath the hood. advised to replace. |
| 2018-06-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-15 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2018-03-27 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed pic has a lit cigarette in the kitchen. cd |
| 2018-03-27 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-serv |
| 2018-03-27 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsink near the dishpit. cdi - pic provided soap to the handsink. |
| 2018-03-27 |
13 |
3-302.11 (a)c frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. repeat violation. observed raw chicken stored above sushi salmon in the fr |
| 2018-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed many items in the temperature danger zone in the flip top and reach in unit. cdi - educated to prepare food, cool down uncovered in the walkin cooler, then us |
| 2018-03-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed that the facility is not fo |
| 2018-03-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed no consumer advisory on the chalk board special menu in the front. cdi - educated that all raw or under |
| 2018-03-27 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed towel stored with |
| 2018-03-27 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed that the chlorine sanitizer is at 0 ppm. cdi - provided chlorine to solution. now at 200 p |
| 2018-03-27 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at the bottom of the walkin cooler. |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-27 |
53 |
6-101.11 materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. observed one ceiling tile has been replaced with an absorbent tile. advised to get co |
| 2018-03-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of spices are not labeled. advised to have all spices labeled. |
| 2017-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed food stored on the floor in the walkin cooler. advised to store food off of the floor. 3-307.11 prote |
| 2017-12-22 |
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 ceiling tile in disrepair. advised to provide new ceiling tile. 6-501.12 floo |
| 2017-12-22 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit not holding proper temperature. observed the bottom of the walkin cooler gasket torn. advised to repair items. |
| 2017-12-22 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. cdi - food employee put on hair restraint. |
| 2017-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser in spray bottle with no label. cdi - educated to have all working containers of chemicals labeled. |
| 2017-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in prep unit in the temperature danger zone. refer to temperature chart. cdi - discarded food. advised to have maintenance repair unit to hold food properly. |
| 2017-12-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer bucket at 0 ppm. cdi - refilled to proper concentration. currently at 100 ppm . |
| 2017-12-22 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored above raw beef in freezer. cdi - relocated chicken to the bottom of the speed rack. educated that chicken is stored on the bottom of t |
| 2017-08-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty spoons used to dispense sugar, salt, and msg. observed dirty plates that are stored as clean. cdi - brought items to dish pit for a proper clea |
| 2017-08-02 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed dumping in the back handsink. advised to stop dumping in handisnk. cdi - advised to get rid of food debris and clean the sink basin. repeat violaiton. |
| 2017-08-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed nigiri and salmon skin products for sale on a chalk-board in the foyer. no consumer advisory disclosure |
| 2017-08-02 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact lettuce when cutting and preparing lettuce. cdi - educ |
| 2017-08-02 |
37 |
3-307.11 protect food from miscellaneous sources of contamination. observed a drip from the ceiling. the drip coming from the ceiling is dropping onto a prep unit. cdi - moved all the food from the flip top unit advised to not use that unit until problem |
| 2017-08-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-02 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed womens toilet clogged and not clean; out of order. advised to keep clean. |
| 2017-08-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dirty |
| 2017-08-02 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee chicken and orange juice stor |
| 2017-06-08 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee washing hands improperly. did not observe employee wash han |
| 2017-06-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed bucket of biogreen in the handsink. cdi - removed bucket from handsink and educated that handsinks are only for handwashing. |
| 2017-06-08 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf repeat violation dish machine is not reaching hot water sanitizing temperature. advised to use 3 comp |
| 2017-06-08 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed chlorine sanitizer bucket at 0 ppm. cdi - pic refilled bucket to the proper solution. |
| 2017-06-08 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored |
| 2017-06-08 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf repeat violation. observed food employee bare handing food that is not in ready to eat form. food employee grabs food from flip top witho |
| 2017-06-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed wall joint by handsink in disrepair. 6-501.12 floors, walls, ceilings includi |
| 2017-06-08 |
54 |
6-303.11c light intensity shall be at least 50 ft candles at a surface where a food employee is working with food or working with equipment and utensils where safety is a factor. observed light broken in dry storgae area. light intensity is not 50 ft ca |
| 2017-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the reach in unit. |
| 2017-03-14 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee cell phone on food prep tabl |
| 2017-03-14 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed multiple wiping cloths held out of the sanitizer solution. cdi - advised to store the sanit |
| 2017-03-14 |
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 msg not labeled. cdi - provided label to the container of msg. |
| 2017-03-14 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed seaweed and |
| 2017-03-14 |
14 |
i 4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf observed hot water sanitizing dish machine not properly sanitizing. indicator stickers on food conta |
| 2017-03-14 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare hand contacting red bell pepper not in ready to eat form, but preparing the product to store in reach in unit. |
| 2017-03-14 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.observed food employee recontaminat |
| 2016-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one soup out of temperature. refer to temperature chart. cdi - churned the product in the hot well; educated pic that all of the product in container must be at proper hot hol |
| 2016-11-09 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed pic bare hand contacting food when making sushi. cdi - advised to discard; washed hand |
| 2016-11-09 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed molded celery. cdi - discarded product; advised that upon delivery, wash celery and place into a clean container. |
| 2016-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed one product (chicken) sitting out on the counter top out of temperature. refer to temperature chart. cdi - placed back into reach in cooler to cool down or pla |
| 2016-11-09 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without a hair restraint. cdi - employee put hat on. |
| 2016-11-09 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed linen stored on th |
| 2016-11-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf repeat violation observed cabbage o |
| 2016-08-16 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontami |
| 2016-08-16 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employees not using gloves when prepping/cooking food. cdi - educated to wash hands properly and to use gloves when working |
| 2016-08-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the employee bathroom. cdi - filled dispenser with paper towels. |
| 2016-08-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer spray bottle with a low concentration ( chlorine) 0 ppm. cdi - created a new solution at the proper concentration. |
| 2016-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation.observed multiple products out of temperature throughout facility. refer to temperature chart. cdi - discarded products and eudcated that products must be cooled down be |
| 2016-08-16 |
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 cabbage on time control wi |
| 2016-08-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed multiple products without a label and the products were prepared and held for more than 24 hrs. cdi |
| 2016-08-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed bulk product cooling down in the walkin cooler with plastic wrap covering prod |
| 2016-08-16 |
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 line cooks using msg without the product being labeled. cdi - provided a label to the msg. |
| 2016-08-16 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer bucket (chlorine) at a low concentration 0 ppm. cdi - created a new solution w |
| 2016-08-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-08-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser with the label coming off. cdi - advised fix the label on the degreaser. |
| 2016-05-17 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time |
| 2016-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed rice, tomato, cabbage, and cooked chicken out of temp (refer to temperature chart). pic states that products sit out on prep table out of temperature control d |
| 2016-05-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed no disclosure asterisk on some of the dinner menu's for the hibachi steak product. cdi - food employee p |
| 2016-05-17 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed that all of the celery in the walkin and in the flip top was old and decomposing; in the walkin cooler major amounts of mold growth on the celery. cdi - discard |
| 2016-05-17 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. repeat violation. observed n |
| 2016-05-17 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed that the hot water for handsinks is at a low pressure. |
| 2016-05-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed that the sanitizer buckets (chlorine) too strong, over 200 ppm. cdi - diluted solution to make it not a toxic substance. |
| 2016-03-29 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees reconta |
| 2016-03-29 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p repeat violation. observed that food employees have a better understanding of storage order in the walkin cooler. observed one sheet pan of raw chicken above raw |
| 2016-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed that sweet carrots were not at proper hot holding temperature. refer to temp chart. cdi - reheated in steamer to proper reheat temp and placed back under hot holding. |
| 2016-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed that one item (tomato that was sliced) was sitting out on the table top out of temperature. cdi - placed tomato into reach in cooler to cool down. |
| 2016-03-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed one batch of lettuce that was covered with plastic wrap. cd |
| 2016-03-29 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation observed chopped cabbage in walkin cooler without a label. cdi - educated pic that cut leafy greens are cons |
| 2016-03-29 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. repeat violation. observed l |
| 2016-03-29 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed one sanitizer bucket (chlorine) at a low concentration. 10 ppm. cdi - cre |
| 2016-03-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice spoons sitting |
| 2016-03-29 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed build up on storage racks in the walkin cooler. observed food debis inside the gaskets of the reach in coolers. |
| 2016-03-17 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed food employee store raw chicken above raw beef in walkin cooler. cdi - moved chicken to the bottom of the storage rack for proper storage order. |
| 2016-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed products out of temperature int the flip top cooler. refer to temp chart. cdi - discarded product that was out of temp that exceeded time and temp criteria; ed |
| 2016-03-17 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed many tcs products with no date on the product. cdi - allowed pic to place a date on the product. 3 |
| 2016-03-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed food employee place noodles to cool on the speed rack in the |
| 2016-03-17 |
33 |
3-501.13 use approved thawing methods. observed pork sitting in standing water. cdi - placed under running water. |
| 2016-03-17 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employees unaware of when to wash hands. food employee touches cell phone and does not wash hands before food prep. observed employee touching dirty equipment and not wash befor |
| 2016-03-17 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed towel stored with l |
| 2016-03-17 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed wet wiping cloth with no sanitizer on it. employee soaked wiping cloth with water. no sanit |
| 2016-03-17 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed multiple employee cell phones througho |
| 2016-03-17 |
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 violation. observed salt, sugar, and msg not labeled. advised to label white powered products. |
| 2015-12-08 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed employee drink and food stored on top of c |
| 2015-12-08 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at both of the handsinks in the kitchen. cdi - person in charge (pic) provided soap to the handsinks in the back. 6-301.14 post a handwash sign at each handsink. observed no hand |
| 2015-12-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed starch bucket in the dry storage uncovered with pink/red debis in the food. cdi - covered the container with its lid. |
| 2015-12-08 |
14 |
4-702.11 utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. -p observed active cleaning procedure at the 3 compartment sink, then observed that the quat sanitizer container is empty with no sanitizer available. c |
| 2015-12-08 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed cooked carrots, chicken, and rice in the walkin cooler without a date on the product, and the product was cooked on |
| 2015-12-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed that the establishment offers products on the menu cooked to order, but the menu doesn't disclose the fa |
| 2015-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomato and cut cabbage on the couter top at room temperature (refer to the temperature chart). cdi - put the sliced tomato in the reach in cooler; provided tphc papers to |
| 2015-12-08 |
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 white powders such as salt and sugars in working containers that were not labaled with the common name of the product. |
| 2015-12-08 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed the rice dispensing |
| 2015-12-08 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf all quat test strips in facility expired july 2011. observed no quat test strips in the facility to accurately test the 3 compartment sanitizer. vr |
| 2015-12-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed heavy accumulation of dust on the walkin cooler fans. |
| 2015-12-08 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee sweaters in the dry storage a |
| 2015-12-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cooked chicken cooling in the walkin cooler with plastic wrap covering the prod |
| 2015-07-31 |
53 |
6-501.126-502.12 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 cleaning issues to physical facilities. |
| 2015-07-31 |
45 |
4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. |
| 2015-07-31 |
22 |
3-501.193-501.19 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 no written procedure |
| 2015-07-31 |
14 |
.4-501.114 4-501.114 maintain sanitizer at correct concentrations. -pobserved weak or 0 ppm sanitizer.cdi sanitizer corrected during inspection. |
| 2015-07-31 |
13 |
3-302.11(a) 3-302.11(a) separate the different types of raw animal foods. -pobserved raw shrimp and chicken stored above rte foods in walk-in cooler; observed raw chicken stored above raw beef in walk-in freezer. cdi all raw meats properly stored accordin |
| 2015-03-12 |
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 left in pot from |
| 2015-03-12 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed employee pull plastic wrap off pan of raw frozen chicken, spewing raw chicken liquid all over plates stored as clean. cdi-dishes taken to be cleaned. observed bamboo |
| 2015-03-12 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed facility using escolar for sushi and advertising as white fish on menu. facility will discontinue using fish until menus are corrected. |
| 2015-03-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor of walk in cooler. |
| 2015-03-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed items without date mark such as cooked rice, cooked beef and noodles in walk in cooler and breaded chicken, open packages of crab a |
| 2015-03-12 |
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 water dripping from wok station and puddling wi |
| 2015-03-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored on top of dry/canned items in storage. also observed a mens multivitamin bottle stored on shelf above prep unit. |
| 2015-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed throughout facility on equipment, shelving, coolers etc. |
| 2014-11-25 |
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. cleaning needed on floors, walls, and ceilings throughout |
| 2014-11-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean buildup of food, greasy residue and spills from equipment and shelving throughout kitchen. |
| 2014-11-25 |
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 rice scoops stored in room temperature water. |
| 2014-11-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of meat stored on freezer floor and cabbage stored in direct contact with shelving. |
| 2014-11-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed large trash can full of degreaser used without any label. cdi-labeled. |
| 2014-11-25 |
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 leftover in small prep coolers overnight without any date labels. ensure items in these coolers held more than 24 hours are l |
| 2014-08-19 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee cutting lettuce with bare hands. pic stated that lettuce is washed before and after cutting. best practice is to wash lettuce first and have |
| 2014-08-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine interior with mold and build up on soda nozzles. also observed build up on utensils and mixer bowl stored as clean. cdi-items cleaned. |
| 2014-08-19 |
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 did not observe any date marking in facility for foods such as sauces, cooked chicken, noodles etc. vr |
| 2014-08-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed incomplete and incorrect consumer advisory on menus. raw or undercooked items must be asterisked to a fo |
| 2014-08-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several chemical bottles without labels. cdi-labeled. |
| 2014-08-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet rags stored on counters throughout kitchen. |
| 2014-08-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of noodles and two bags on onions stored on floor. |
| 2014-08-19 |
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 cleaning issues to physical facilities. clean sp |
| 2014-08-19 |
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 breaded chicken cooling on sheet pan on counter below 135f. cdi-item put |
| 2014-03-28 |
15 |
3-306.14 returned food and re-service of food - observed 2 small covered jars with spoons, one containing chili pepper flakes in oil and the other green chili peppers in vinegar. these are re-served from customer to customer. facility has several sets o |
| 2014-03-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - observed pork thawing in the walk-in cooler on the speed rack under raw chicken. store according to final cook temperatures. pork switched with chicken on speed rack. |
| 2014-03-28 |
21 |
3-501.17 all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed cooked pasta, cooked rice, washed produce and cooked chicken without proper date marking. instruction and handout provided during inspection. |
| 2014-03-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - observed mixer bowl, accessories in the bowl and can opener blade with build up present. items moved to 3 comp sink for cleaning and sanitizing.4-602.11 equipment foo |
| 2014-03-28 |
33 |
3-501.13 thawing - observed scallops in a bag thawing in water on the prep sink drain board. scallops put under running water. |
| 2014-03-28 |
53 |
6-501.12 cleaning, frequency and restrictions - observed build up and grease on the floors under the cook line and build and grease present on the walls. |
| 2014-03-28 |
31 |
3-501.15 cooling methods - observed rice cooling in covered pans stacked on top of each other. pans were separated and uncovered. |
| 2013-08-13 |
1 |
facility must have manager who is food safety certified. no food safety certified manager on site during inspection. points will be deducted beginning jan 1, 2014. |
| 2013-08-13 |
4 |
properly store employee drinks. observed employee drink stored above clean dishes on drainboard. cdi-moved. |
| 2013-08-13 |
20 |
store tcs food cold at 45f or below. observed cooked rice and noodles stored in cooler above 45f. pic stated that items were out of refrigeration during lunch. explained that items must be kept at 45f or below at all times. cdi-items put into walk cooler |
| 2013-08-13 |
21 |
properly date mark all tcs, ready to eat, refrigerated foods held more than 24 hours and no longer than 7 days. no date marking observed at facility. cdi-educated and items labeled. |
| 2013-08-13 |
23 |
. consumer advisory shall be provided for raw or undercooked foods with a disclosure and reminder. disclosure missing on menu and reminder is stated incorrectly. cdi-educated. example statement for menu *these items served raw or undercooked. consuming r |
| 2013-08-13 |
27 |
facility must have variance for sushi rice. pic stated they will be doing tphc instead of applying for variance. |
| 2013-08-13 |
14 |
food contact surfaces shall be clean to sight and touch. observed knives soiled with debris and stored as clean. mechanical dish machine shall sanitizer at correct temperatures/sanitizer strength. observed dishes being washed by hot water sanitizing dish |
| 2013-08-13 |
35 |
properly label foods. observed sauces throughout with labels. |
| 2013-08-13 |
37 |
properly store foods to prevent contamination. observed items uncovered in walk in cooler. some were uncovered for cooling purposes. cover once temperature reaches 45f. food shall be protected from contamination during preparation. observed employee chopp |
| 2013-08-13 |
45 |
keep equipment in good repair. replace any cracked or broken utensils such as cutting boards and spatulas. |
| 2013-08-13 |
54 |
keep ventilation clean. hood system over fryers in need of cleaning. |
| 2013-08-13 |
30 |
facillity must have vairance for sushi rice. pic stated they will be doing tphc instead of applying for variance. |
| 2013-01-17 |
2 |
2-201.11 permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. observed no employee health poli |
| 2013-01-17 |
42 |
4-901.11 after cleaning and sanitizing; quipment and utensils shall be air-dried. observed several containers stacked while still wet over dish wash area. |
| 2013-01-17 |
39 |
3-304.14 wiping cloths held between uses in a chemical sanitizer solution at a concentration specified. observed several wiping cloths being stored out on counters. |
| 2013-01-17 |
31 |
3-501.15 cooling shall be accomplished in accordance with the time and temperature criteria specified under ยง 3 501.14 by using one or more of the approved methods. observed ground chicken being cooled in 2 comp sink by running water over it. |
| 2013-01-17 |
23 |
3-603.11 animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat |
| 2013-01-17 |
21 |
3-501.17 ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; |
| 2013-01-17 |
20 |
3-501.15 potentially hazardous food shall be maintained at 45f or below. observed cabbage sitting out at prep area at 55f. cdi by moving to reach-in cooler. |
| 2013-01-17 |
14 |
4-601.11 food-contact surfaces shall be clean to sight and touch. observed ice machine with sticky residue on interior deflector. also observed soiled utensils stored as clean. cleaning started on all. |
| 2013-01-17 |
11 |
3-101.11 food shall be safe; unadulterated; and; honestly presented. observed tomato sauce in walk-in cooler with white mold growing on top. cdi discarded by pic. |
| 2013-01-17 |
4 |
2-401.11 employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection ca |
| 2013-01-17 |
1 |
2-101.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no certified food protection manager. |