| Violation Date |
Code |
Description |
| 2018-10-22 |
54 |
6-305.11 designation-dressing areas and lockers - ccomment: observed employee food stored intermingled with establishment food in the walk in cooler. designate and use an area for the orderly storage of employees' clothing and possessions. designate and u |
| 2018-10-22 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: observed a couple of lights out at the hood vents. floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac |
| 2018-10-22 |
36 |
6-202.15 outer openings, protected - ccomment: observed gap underneath the back door. protect outer openings of establishment from insect or rodent entry. provide a door sweep or other effective mean. |
| 2018-10-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcomment: observed container of mayonnaise sauce with 'refrigerate after opening' label stored outside of temperature control. mayonnaise |
| 2018-10-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved fried rice in rice cooker hot holding at 127f. maintain tcs (temperature control for safety) foods in hot holding at 135f or above. ric |
| 2018-06-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer containers used for wet wiping cloths stored on the flour. |
| 2018-06-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut lettuce and cut cabbage cooling in flip top. cdi, items moved to walk |
| 2018-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice holding below 135f. cdi, rice discarted. |
| 2018-06-29 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at hand washing sink at bar. cdi, soap provided. |
| 2018-02-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak and chicken being stored over lettuce and carrots. cdi product was moved to bottom shelf below ready to eat foods. repeat verification required. |
| 2018-02-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in use not dispensing any chlorine concentration. cdi pic was able to prime machine and get it producing 100 ppm of chlorine concentration; all it |
| 2018-02-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggrolls hot holding below 135 degrees. cdi product was discarded. |
| 2018-02-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on floor. make sure to keep buckets off the floor. |
| 2018-02-13 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at bar hand sink. cdi soap was provided. |
| 2018-02-13 |
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 ceilings and build-up over food preparatio |
| 2018-02-13 |
54 |
6-303.11 intensity-lighting - c food candles shall be at least 50 foot candles when working with food, utensils etc. food candles shall be at least 10 foot candles in walk in refrigeration. observed foot candles at bar less than 50 ft and less than 10 ft |
| 2018-02-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open. make sure to keep dumpster doors closed at all times. *shared area, will contact other food establishments within next visit.* |
| 2017-10-19 |
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 food employee not washing long enough; washing less than 10 seconds. cdi food employee st |
| 2017-10-19 |
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 squid salad date marked for 10/12 and lettuce date marked for 10/13 reading 45 degrees. both ite |
| 2017-10-19 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed first aid kit being stored on top of dry storage and mixed in with food ingredients such as dried mushrooms and spices. cdi pic moved first aid kit. |
| 2017-10-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dirty aprons cominginlg on dry storage and over food preparation on line. cdi aprons were discarded. observed upon entrance to fo |
| 2017-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken wings being stored directly on top of avocados. cdi pic discarded chicken wings. repeat **pic informed that wings were employee food; explained that employee food still |
| 2017-10-19 |
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. minor dust on ceiling over line. increase cleaning freque |
| 2017-10-19 |
54 |
6-303.11 intensity-lighting - c food candles shall be at least 50 food candles when working with food, utensils etc. observed lights at sushi bar less than 50 food candles. cdi pic adjusted, make sure to have at 50 foot candles. food candles shall be at l |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to let everything air dry. |
| 2017-09-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observeed 12 containers of shrimp hot holding below 135 degrees. all items were refired to above 165 degrees. |
| 2017-09-22 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed issues with employee hand washing and employees properly cooking phf twice for same order. make sure to retrain all boh staff. |
| 2017-09-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverages being stored on food preparation counters without a lid and over food. cdi drinks discarded. |
| 2017-09-22 |
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 food employee not washing hands for 20 seconds or using soap. cdi food employee directed |
| 2017-09-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee dumping employee drink into hand sink. cdi food employee stopped and directed to not dump in hand sink; only wash hands. |
| 2017-09-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp overstacked in flip top unit and touching ready to eat cooked peas and carrots. cdi pic directed employees to lower shrimp in pan; product will be cooked above 145 degre |
| 2017-09-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on ice chute and nails rusting holding ice plate. make sure to increase cleaning and replace nails with corrosion resistant. |
| 2017-09-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed steak coming off 97-104 degrees. cdi after another refire and still getting less than 145 degrees; finally got steak to |
| 2017-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw eggs cold holding on counter above 45 degrees. cdi raw eggs discarded. observed noodles, two pans of lettuce cold holding bottom reach in unit above 45 degrees. cdi due to |
| 2017-09-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones being stored on food preparation counters. make sure to have a designated area to store cell phones to prevent conta |
| 2017-09-22 |
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 rice not marked at sushi st |
| 2017-09-22 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer reading less than 50 ppm for quat ammonium. cdi food employee changed out bucket with 150 ppm quat concentration. |
| 2017-09-22 |
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 spices, oils and aqueous solutions not labeled. make sure to label all working containers of food/food ingredients. |
| 2017-09-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelets while doing food preparations. make sure food employees remove all jewelry while doing food preparat |
| 2017-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in bottom reach in unit. make sure to keep in good repair. repeat. |
| 2017-09-22 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment such as base boards, spray arms and basin as often as needed, 24 hours, or prior to use. observed significant build up in ware washing. make sure to increase cleaning frequency. |
| 2017-09-22 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed two containers of mushrooms dated 9/12. cdi items were discarded. |
| 2017-03-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf did not observe a thin probe thermometer. verification required. |
| 2017-03-29 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entry to food establishment, food preparation was occurring; no certified food protection manager w |
| 2017-03-29 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed dish employee going from dirty to clean without washing hands. |
| 2017-03-29 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf in the restrooms, hand sinks reading 89-91 degrees. verification required. repeat |
| 2017-03-29 |
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 to walk in coolers to grab more product; come out and use same glove to contact food/food surfaces. cdi pic di |
| 2017-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates and utensils stored as clean with food debris. cdi items returned to ware washing. repeat.4-501.114 maintain sanitizer at correct concentration |
| 2017-03-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed lettuce, potatoes, mango sauce with no date marking. cdi items allowed to be back dated. observed food employee marking food in fli |
| 2017-03-29 |
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 upon entry to food establishment, ob |
| 2017-03-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed significant amount of gnats flying around ware washing and dead bugs behind drying racks. make sure to increase pest control and clean up dead insects. |
| 2017-03-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of spices and squeeze bottles at grill station not labeled. make sure to label all working containers of food/f |
| 2017-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. upon entrance to food establishment, observed food employee run to walk in cooler wtih food and proceed to hide under racks in walk in coo |
| 2017-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and plates. make sure to allow it to air dry. |
| 2017-03-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed stand up freezer that says for household use only. 4-101.17 wood, use limitation - c observed wood bowl for sushi rice mix |
| 2017-03-29 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf did not observed test strips for quat ammonium. verification required. |
| 2017-03-29 |
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 throughout establishment; on shelves in reach in units, drying racks, gaskets, cooler doors, side of frying station, nonfood of soda mac |
| 2017-03-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed food preparation sinks in back leaking underneath. repeat |
| 2017-03-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust on ceiling over expo area and kitchen space |
| 2017-03-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hats, jeans and soiled aprons storing on dry storage racks on top of food containers and single service. cdi items moved. |
| 2016-12-22 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - 0pts - pic was no present but arrived within 10 minutes. ensure that there is a pic present with ansi accredited cfpm certificate during all hours of operation which includes prep time pri |
| 2016-12-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - 0 pts - although employee has employee health policies signed by staff, staff do not know what the policy is. to ensure that |
| 2016-12-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed employee donning gloves without washing hands. cdi- corrected re washed.2-301.15 where to wash - pf - observed employee wash hands at 3 compartment sink twice. cdi- correcte |
| 2016-12-22 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - handsinks in women and men restrooms read 88-90f. 6-301.11 handwashing cleanser, availability - pf - no soap at bar hand sink. cdi- provided. verification required for hot water at hand sink by 12/2 |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed some plates soiled with visible debris. cdi- sent to rewash4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid con |
| 2016-12-22 |
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 from last nigh |
| 2016-12-22 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. - 0pts - observed buckets on the floor.3-304.14(b) hold in-use wiping cloths in sanitizer between us |
| 2016-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. repeat - observed multiple food items stored on the floor in walk in freezer, walk in cooler, and main kitchen area (soy sauce, noodles, bo |
| 2016-12-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - repeat - observed stand up freezer that says for household use only.4-101.17 wood, use limitation - c / 4-501.11 good repair and |
| 2016-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on over head shelving, shelving throughout, carts on grill line, over head storage areas, and exterior of equipment. |
| 2016-12-22 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - observed plumbing under hand sink and faucet at the three compartment sink leaking. |
| 2016-12-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0 pts - observed salt and sugar in use at grill line with no label. |
| 2016-07-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 45f and holding foods at 46-56f, and observed tofu in a melted ice bath at 56f.. cdi items discarded from last night food from today cooled. verification required. |
| 2016-07-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw tuna above spicy crab mix and daikon stored below raw fish in reach in unit. cdi items rearranged. repeat. |
| 2016-07-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer at 0ppm. unable to pull sanitizer solution through tube. cdi sanitizer made using chlorine sanitizer. verification required. |
| 2016-07-01 |
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 lettuce, spring mix, and wedges that was cooling and tightly covered. cdi |
| 2016-07-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility label everything under appetizers, entrees, and soups and salads as undercooked though some ite |
| 2016-07-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches while preparing food. |
| 2016-07-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying utensils and dishes. |
| 2016-07-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed stand up freezer that says for household use only. repeat. |
| 2016-07-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple food items stored on the floor in walk in freezer. repeat. |
| 2016-06-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed pad thai soup, fish sauce mix, escolar, red snapper, seared albacore, yellowtail tuna, bigeye tuna, and noodles not dated. cdi ite |
| 2016-06-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty with no proof of ansi accredited food certification. |
| 2016-06-16 |
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 handle raw chicken go to sink wash gloves and return to food prep and employees |
| 2016-06-16 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed waitstaff employees use bare hands to handle lemons or tongs then push push lemons on drinks. cdi lemons discarded and barrier used. repeat. |
| 2016-06-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw beef and raw chicken stored in the same container. cdi items separated. repeat. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken and coo |
| 2016-06-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed fryer baskets and strainers, preforated cooking trays that were used and not clean from the night before, knife, can opener and bowls soiled with foo |
| 2016-06-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed majestic ocean with seared tuna and tuna tataki on menus without an asterisks. repeat. verification requ |
| 2016-06-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed buckets of sanitizer not labeled with common name. repeat. cdi buckets labeled. |
| 2016-06-16 |
33 |
3-501.13 use approved thawing methods. observed scallops thawing on counter and tuna packets not fully submerged under water while thawing. |
| 2016-06-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple food items stored on floor in walk in freezer. repeat. |
| 2016-06-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the counter not being used. repeat. |
| 2016-06-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed stand up freezer that states for household use only. |
| 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 handles on reach in units, interior of reach ins, racks throughout kitchen, and microwaves in need of cleaning. |
| 2016-06-16 |
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 racks in walk in unit that are rusted and need to be painted or replaced and b |
| 2016-03-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw fish stored above rte food in reach in sushi unit. cdi items rearranged. 3-302.11(a) separate the different types of raw animal foods. -p. observed raw fish and raw chicken st |
| 2016-03-17 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap at sushi handsink. cdi soap provided. |
| 2016-03-17 |
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 employees handle cucumbers and green onions that were not to be cooked immediately with bare hands. cdi it |
| 2016-03-17 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed spicy thai soup that was at 61f from the day before. cdi item discarded. |
| 2016-03-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed no health policy during inspection. cdi provided health policies. verification required. repeat. |
| 2016-03-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed only pic on staff with no ansi accredited food certification. |
| 2016-03-17 |
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 handle raw chicken and go to sink to wash gloves with soap and water and continu |
| 2016-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce on counter with ice inside, corn and butter stored above chill line, tofu, and noodles out of temeperature. cdi items placed in walk in to cool down. |
| 2016-03-17 |
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 the floor in walk in cooler and freezer. |
| 2016-03-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed majestic ocean and tuna tataki with raw tuna and honey glazed shrimp that uses raw egg in its sauce wi |
| 2016-03-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed buckets of sanitizer that was not labeled, and container of cleaner labeled sanitizer. cdi labels changed. |
| 2016-03-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed spicy thai soup that was tightly covered in a deep metal container, shrim |
| 2016-03-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed pad thai, angel hair pasta, potatoes, corn, lettuce, cabbage, and lettuce not dated. cdi items dated. verification required. |
| 2016-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter and underneath cutting boards. suggest plastic mats. |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed microwave with broken handle. |
| 2015-12-01 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed health policy could not be located . cdi provided health policy for pic . |
| 2015-12-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed main menu has no consumer advisory and items missing from sushi menu consumer advisory. 10 day verificat |
| 2015-12-01 |
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 lettuce cooling in large lexan tightly covered and other items cooling t |
| 2015-12-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large number of gnats in kitchen area. pic stated he has contracted pest control company. -0 points- |
| 2015-12-01 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on floor. |
| 2015-12-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic freezer in kitchen area. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively clea |
| 2015-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in rusting. -0 points- |
| 2015-12-01 |
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 missing tiles near walk in . |
| 2015-12-01 |
54 |
6-303.11 the light intensity shall be (c) at least 50 foot candles at a surface where a food employee is working with food. observed less than 50 foot candles at working surface in sushi area. can light was turned on and 50 foot candles was achieved bu |
| 2015-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-08-05 |
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 spices and oils unlabled in grill area.- 0 points- |
| 2015-08-05 |
8 |
6-301.14 post a handwash sign at each handsink. no signs posted at handwash in kitchen area. cdi provided handwash signs in english and spanish. |
| 2015-08-05 |
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. -pf observed shrimp cooling in tightly covered containers in walk in and stacked on to |
| 2015-08-05 |
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 the floor in walk in freezer |
| 2015-08-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer bucket for wiping cloths measured 50 ppm qac cdi pic emptied and refilled at proper concentration. |
| 2015-08-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards on prep units in need of replacement or resurfacing.-0 points- |
| 2015-08-05 |
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 missing tiles near rear handwash and in front on walk in cooler.- 0 points- |
| 2015-08-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on countertops in kitchen area. |
| 2015-08-05 |
54 |
6-303.11 light intensity. observed walk in cooler needs more light and does not meet lighting requirements. |
| 2015-04-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes without hand washing. did not take points because did not observe soilage between. cdi- instruction provided 2-301.14 wash hands after activities that c |
| 2015-04-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled utensils in hand sink at end of line. cdi-removed, sink cleaned |
| 2015-04-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed pic test sanitizer in spray bottle at 0 ppm chlorine. cdi- all remade |
| 2015-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed facility storing fresh cooked crab and tempura in refrigerator at 80f and 75 f respectively and fresh cut lettuce at 60 f in ice water, and butter double panned in top of prep u |
| 2015-04-28 |
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 fresh sashimi tuna in facility date marked. sashimi fish received fresh are ready to eat and shall be date marked upon arrival/o |
| 2015-04-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages and dish of employee food stored on food prep surfaces. cdi- label all employee food and store below food and food contact surfaces |
| 2015-04-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes or packages of food on floor in walk in freezer. vr |
| 2015-04-28 |
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 ice scoop stored handle down in ice. |
| 2015-04-28 |
54 |
6-303.11 intensity-lighting - c observed inadequate lighting in walk in cooler. increase lighting. |
| 2015-04-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed multiple foods offered undercooked without disclosure or consumer advisory. vr |
| 2014-12-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation.-pf no one present in charge at start of inspection; no one present has food protection manager certification. th |
| 2014-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. two employee drinks stored on self above soad fountain and open ice bin. cdi - drinks relocated. |
| 2014-12-02 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p food employee cutting lettuce with bare hands. cdi - lettuce discarded; employee washed hands and donned gloves befo |
| 2014-12-02 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispenser empty at handsink in kitchen; observed i |
| 2014-12-02 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tempora shrimp and fried crabs on counter at 60f and 88f. cdi - items moved to cooler to rapidly cool. tcs foods must remain on temperature control at all times. |
| 2014-12-02 |
35 |
general comment3-601.11 - food shall offered for consumption in a way that does not mislead or misinform the customer. sushi menu lists white tuna which is escolar; parasite destruction letter lists escolar. vr - will return with in 10 days to verify that |
| 2014-12-02 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one box of white radishes stored on floor of walk in cooler. cdi - relocated box above the floor. |
| 2014-12-02 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed muliple wet wiping cloths stored on prep surfaces throughout. |
| 2014-12-02 |
22 |
. 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf sushi rice log book not filled out |
| 2014-08-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. wet wiping cloth stored in handwashing sink near dish area. cdi - removed. |
| 2014-08-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p food employee at sushi make station handling raw onions with bare hands. cdi - onions discarded, employee washed han |
| 2014-08-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p sushi chef removed gloves and began puttin on gloves without washing hands. cdi - chef stopped, washed hands, and donned gloves. |
| 2014-08-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer bucket at sushi area and at dish area below 50ppm chlorine. buckets dumped and remade at proper concentration. |
| 2014-08-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored in hand sink by dish area and on cutting board at bredding station. cdi - relocated to santizer buckets. |
| 2014-08-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of processed onions on floor of walk in cooler, multiple boxes of forzen food on freezer floor. relocated onions to shelf. |
| 2014-08-28 |
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. ceiling tiles in front of hood system building up with gr |
| 2014-08-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - rear door left open for venders. cdi - door closed, recommended installing a fly fan due to frequent use door. |
| 2014-03-17 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing- store all single service items on a clean surface to prevent contamination. observed single service items stored on top shelf of prep line. shelf surface |
| 2014-03-17 |
31 |
3-501.15 cooling methods- observed soup cooling in deep container covered with plastic wrap in prep cooler. cool foods in shallow containers, uncovered, and in walk-in cooler. cdi by moving to walk-in cooler and palcing in shallow layers for rapid cooling |
| 2014-03-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens-repeat violation-provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include di |
| 2014-03-17 |
22 |
3-501.19 time as a public health control-ensure that written procedures are maintained on site for all time as a public health control procedures. observed no written procedures for sushi rice, cdi by providing procedure information and beginning written |
| 2014-03-17 |
7 |
3-301.11 preventing contamination from hands-ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. observed employee handling raw onions at sushi bar with bare hands, cdi by discarding and applying gloves. |
| 2014-03-17 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. person in charge not certified. |
| 2013-08-08 |
7 |
-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. observed employee handling lemons with bare hands, cdi by discarding. |
| 2013-08-08 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce kept at room temperature, tofu 68f, cdi by cooling, repeat violation. |
| 2013-08-08 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed lettuce, noodles, sushi fish, cream cheese, etc. with no date marking, cdi by date marking. |
| 2013-08-08 |
22 |
ensure that written procedures are maintained on site for all time as a public health control procedures. observed no written procedures for sushi rice, cdi by providing procedure information and beginning written procedure process. |
| 2013-08-08 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory, vr to check advisory. |
| 2013-08-08 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-08-08 |
31 |
ensure proper methods are used for cooling tcs foods. observed shrimp and soft shell crabs cooling at room temperature, cdi by placing in cooler, repeat violation. |
| 2013-03-19 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory on menu or sushi menu. facility will serve various fish uncooked/unde |
| 2013-03-19 |
7 |
3-301.11 ensure that food employees do not contact exposed; ready-to-eat food with their bare hands. observed employee handling herbs with bare hands to place in wok; temperature did not reach 165f all the way through; observed employee cutting chives wi |
| 2013-03-19 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready to eat foods during storage; preparation; holding; and display. observed fish over cooked food in walk-in cooler; ready to e |
| 2013-03-19 |
20 |
: 3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed tofu 63f on ice; cdi by cooling. recommend using time as a public health control. |
| 2013-03-19 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on cooked noodles; cdi by instruction. |
| 2013-03-19 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee putting on gloves without washing hands; cdi by instruction. |
| 2013-03-19 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice; cdi by instruction. guidance from state variance committee was provided. |
| 2013-03-19 |
34 |
provide thin probe thermometer for checking thin foods; observed only old thick probed dial thermometer; cdi by instruction. |
| 2013-03-19 |
37 |
: discontinue storage of food in direct contact with linens. observed linen on sushi rice. |
| 2013-03-19 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-03-19 |
42 |
ensure all utensils are properly air dried. observed wet stacked containers. |
| 2013-03-19 |
30 |
obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice; cdi by instruction. guidance from state variance committee was provided. |
| 2012-12-17 |
6 |
ensure that hands are properly washed in approved handwashing sink. observed employee washing hands in prep/dump sink; cdi by instruction. |
| 2012-12-17 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee putting on gloves without washing hands; employees touching face without washing hands; cdi by instruction. |
| 2012-12-17 |
8 |
ensure paper towels are available at all times at handsinks. observed no paper towels at one bar handsink; cdi by instruction. |
| 2012-12-17 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed dumplings 53f overstacked in prep cooler; cdi by cooling; observed tofu 61f on ice; cdi by discarding; ensure adequate ice is used. observe |
| 2012-12-17 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking system; cdi by instruction. items such as: cooked noodles; tofu; cooked shrimp; eel; sushi items; cream chee |
| 2012-12-17 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory on menu or sushi menu. facility will serve various fish uncooked/u |
| 2012-12-17 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on multiple chemical bottles; cdi by labeling. |
| 2012-12-17 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after more information is received |
| 2012-12-17 |
30 |
30 obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after |
| 2012-12-17 |
31 |
use only approved methods for cooling tcs foods. observed crab; shrimp cooling at room temperature; cdi by placing in cooler. |
| 2012-12-17 |
37 |
discontinue storage of food in direct contact with linens. observed spring rolls stored in contact with linen napkins. |
| 2012-12-17 |
45 |
maintain equipment and utensils in good repair; observed leak at wok station. |
| 2012-12-17 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-12-17 |
26 |
ensure sanitizer strength does not exceed maximum amount specified in cfr40; observed chlorine sanitizer greater than 200 ppm; cdi by diluting. |
| 2012-12-17 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |