| Violation Date |
Code |
Description |
| 2018-12-14 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed storage area where walk in unit is located with open spaces to outside at the door and water dripping from ceiling. repeat. |
| 2018-12-14 |
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 containers of crab salad and container of lettuce that was covered with pl |
| 2018-12-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved china moon roll, kale me crazy roll, inaki yasai soup, lunch nabeyaki soup, and hamachi roll not asteriske |
| 2018-12-14 |
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 tuna, salmon, pico, tofu, fish cake, lettuce wedge, kimchi, octopus, tilapia, and sliced cabbage not dated. cdi items dated. |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved beef teriyaki sauce that is prepared with beef stock held on the counter at 72f. told facility they must keep it at temperature or use tphc. cdi item held out at the begining of |
| 2018-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plates that were stacked clean soiled with food debris. cdi items moved to sink for cleaning. |
| 2018-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw seafood over cooked shrimp, cream cheese and aoili. cdi items relocated. observed raw chicken and raw beef stored next to each other in display case with no barrier between prod |
| 2018-12-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee rinsing pitcher at handsink. cdi practice stopped. |
| 2018-12-14 |
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.-pobserved employee handle soiled then clean dishes without washing hands. |
| 2018-12-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved all employees except one with no knowledge of reportable illnesses and symptoms. employees dont remember last time they |
| 2018-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeatin sushi display case observed chicken being stored right next to bacon with no barrier in between.observed a food employee place a container of cooked rice right next to raw squid th |
| 2018-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeatin sushi display case found 3 items that were above 45f: chicken, asapargus, and white tuna. also observed salmon in reach in unit that was 52f and lettuce in the stand up reach in |
| 2018-09-18 |
33 |
3-501.13 use approved thawing methods. repeatobserved squid in sink not thawing properly, not being submerged in water and no running water above. suggest facility prep small batches at a time during thawing process. |
| 2018-09-18 |
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.cracked tiles in can wash area, edging separated from wall, and caulking needs to be red |
| 2018-09-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. repeatobserved storage area where walk in unit is located with open spaces to outside at the door and ceiling area. |
| 2018-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeatobserved several sauce bottles throughout facility without labels. |
| 2018-06-25 |
33 |
3-501.13 use approved thawing methods. packaged tuna was thawing in water that exceeded 70 degrees. |
| 2018-06-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw/spicey tuna being stored over sauces and vegetables inside of mini 1 door unit along the make line. cdi- pic arranged foods as needed. repeat3-302.11(a) separate unwashed produc |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple containers of lettuce located in 1 door cold hold unit along the make line was cold holding above 45 degrees. cdi - pic discarded containers of lettuce. |
| 2018-06-25 |
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 sushi and spicy tuna located in cold hold unit lacking date labels. repeat. cdi-pic applied dates during the inspection. |
| 2018-06-25 |
35 |
3-302.12 food storage containers identified with common name of food - c observed dry food ingredients and some oil bottles being stored outside of it's original packaging without labels. |
| 2018-06-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - c freshly delivered fish was observed being stored on the ledge of the can wash. closed container of rice was stored in the splash zone of the hand sink. cdi- pic rearranged all stored ite |
| 2018-06-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. bucket of sanitizer near ice machine was low when checked. ensure that chlorine sanitizer is 50-200 ppm. cdi- pic remixed sanitizer for adequacy. |
| 2018-06-25 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf observed large metal bowls and large plastic sauce containers that are too large to fully submerge in the 3 comp sink and dish machine. repeat. |
| 2018-06-25 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair damaged baseboard and missing grout throughout the facility. repeat. |
| 2018-06-25 |
36 |
6-202.15 outer openings, protected - c/6-202.16 exterior walls and roofs, protective barrier - c observed storage area where walk in unit is located with open spaces outside at the door and ceiling area. pic has closed some open spaces but space by door |
| 2018-03-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved mutiple items on menu that need to be asterisk to indicate undercooked or raw food product. verificatio re |
| 2018-03-14 |
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 prep sink and handsink in need of recaulking to the wall. |
| 2018-03-14 |
46 |
4-301.12 (b) sink compartments shall be large enough to accommadate immersion of largest equipment.- pfobserved large plastic and metal bowls and large white cutting board that are too large to fit in 3 compartment sink and dish machine. verification requ |
| 2018-03-14 |
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 handles of scoops stored in rice and panko breading in dry storage and |
| 2018-03-14 |
36 |
6-202.15/6-202.16 protect outer openings of food establishment with closed fitting floors, walls, and ceilings that protects inside from weather and insects. observed storage area where walk in unit is located with open spaces to outside at the door and c |
| 2018-03-14 |
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 no time stamp recorded when |
| 2018-03-14 |
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 shredded lettuce, spring mix, lettuce head quarters, raw sushi tuna, and raw sushi salmon not dated. cdi items dated. |
| 2018-03-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with back and pink debris.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved ble |
| 2018-03-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken over sauce, raw salmon above heavy cream, crab meat below raw tuna, green onions below raw tuna, raw fish eggs over crab meat, raw salmon stored over ginger and sauces, |
| 2018-03-14 |
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.-pobserved employee use bare hands to grab ice with bare hands to add to tempura batter and employee handle sushi rice |
| 2018-03-14 |
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 employees wash hands for 3 seconds and not use a barrier to turn off faucet. 2-301.14 was |
| 2017-12-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on metal shield of large ice bin. cleaning is needed. 4-602.11 clean the equipment and utensils used with nontcs foods as required to a |
| 2017-12-07 |
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. more than seven plates of prepared |
| 2017-12-07 |
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. one plate of double wrapped cooked brussel sprouts being cooled down in prep coole |
| 2017-12-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. large metal pitcher stored in handwashing sink at rice preparation area. employee using handwashing sink to wet cloth to wipe down knife and wipe off counter next to si |
| 2017-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee coats, bags, and other personal items stored directly on top of facility single service and paper products in back storage area. provide |
| 2017-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. employee mixing sauce in walk in cooler. three large containers of sauce stored directly on the floor of the walk in cooler. pan of packag |
| 2017-09-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee coats, bags, closed food/beverage items stored co-mingled with facility items throughout. pic corrected some stored items. repeat |
| 2017-09-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door open on dumpster. maintain closed. (0pts) |
| 2017-09-12 |
45 |
4-501.11 maintain equipment in good repair. two torn gaskets in the prep coolers on the fryer side of the prep line. replace gaskets. (0pts) |
| 2017-09-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. squeeze bottles of sauces at multiple stations not labeled. pic advised that bottles are new, but they will label. (0pts) |
| 2017-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. salad and sushi rolls (intended for cooked tempura rolls) not under temperature control. pic edward rodgers advised that all were prepared this morning and should be cold. cdi- all vent |
| 2017-09-12 |
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. 2-301.12. follow the cleaning procedure to adequately wash your hands. |
| 2017-06-12 |
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. employee observed picking of sliced cucumber with bare hands, placing in a container, then wrapping for later use. |
| 2017-06-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. two employees observed going to very back of facility with pic and inspector, gloves on and handling packages and doors of walk in cooler, then returned to li |
| 2017-06-12 |
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. most rolls and two sushi rice dispe |
| 2017-06-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. two large buckets of chlorine sanitizer at line not labeled as required. cdi- pic labeled. |
| 2017-06-12 |
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. containers of sanitizer for cloth use/ storage at 0ppm for chlorine sanitizer. cdi- pic corrected co |
| 2017-06-12 |
33 |
3-501.13 use approved thawing methods. package of fish thawing in prep sink at prep line at room temperature; no water at all. cdi-pic moved to reach in units on the line. |
| 2017-06-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. two closed employee beverages stored co-mingled with facility items at front area. improvement noted from previous inspection. repeat |
| 2017-06-12 |
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. containers of portioned crab salad cooling in reach in cooler. crab salad was unco |
| 2017-02-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on ice shield in facility large ice bin. pic advised will have cleaned today. cleaning is needed. |
| 2017-02-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. bowl of raw scallops stored directly on top of containers of portioned crab salad and wasabi in line prep cooler. cdi- pic corrected storage. |
| 2017-02-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple squeeze bottles of sauces on the prep line not labeled. label as required by rule (0pts) |
| 2017-02-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. empty large container and lid in handwashing sink at the main cook/ prep line. cdi- pic edward rogers had removed. |
| 2017-02-22 |
45 |
4-501.11 maintain equipment in good repair. two torn gaskets on line prep coolers. replace gaskets. 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 c |
| 2017-02-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personnel items and closed beverage items stored co-mingled with facility items throughout. use designated employee storage areas. repeat |
| 2017-02-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. three large boxes of commercially packaged raw fish delivered and placed on lower ledge of can wash next to prep sink. cdi- all removed. d |
| 2016-11-17 |
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 . date and required time not provide |
| 2016-11-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. large bucket of chlorine sanitizer stored in sink on line 1 prep side not labeled as required. cdi- labeled. |
| 2016-11-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no ambient air thermometers in top portions of any of the sushi coolers. cdi- pic replaced all. |
| 2016-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. large container of sauces stored directly on the floor in the walk in cooler. pic to have container storage corrected.3-306.11 protect foo |
| 2016-11-17 |
33 |
3-501.13 use approved thawing methods. packaged fish thawing in standing water on line 2 prep side. cdi- fish was processed and placed in cooler. |
| 2016-11-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. stored single service containers on shelving of pass through window at preparation area not protected during storage. pic corrected stor |
| 2016-11-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee water bottle and personal items stored co-mingled with facility items at prep line. cdi- pic corrected storage. |
| 2016-11-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. spatula for rice stored in 80f water, tea urn nozzle also stored in the same wate |
| 2016-09-02 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf. one thin probe thermometer not calibrated. calibration off by more than 5 degrees. employee advised not used, other remaining thermometers calibrated corrected. cdi- employee w |
| 2016-09-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. one container of cut cream cheese, one small container of cooked/ ready to eat bean curd/ tofu, one container of pico not marked as require |
| 2016-09-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. tea urn stored as clean; dried residue in connected metal spout. cdi- pic kazuharu hatakeyama had urn and spout cleaned immediately. |
| 2016-09-02 |
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. three plates of salmon sushi rolls |
| 2016-09-02 |
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 garden salad and crab meat and cucumber salad tightly covered during cooling proce |
| 2016-09-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use batters at cook line and two dry mixes/powders not labeled. provide labeling for all. improvement noted since previous insp |
| 2016-09-02 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. back flow device broken completely off nozzle at can wash, hose was connected to nozzle with no additional prevention d |
| 2016-09-02 |
45 |
4-501.11 maintain equipment in good repair. interior lids of two flip top freezers with some damage. repair both. |
| 2016-09-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on exteriors of two small dried food containers. water pooling on top of one container and in the bottom of one prep unit. cdi-pic had both cle |
| 2016-09-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. bottle of water stored in glass door reach in cooler. pic was advised about whether bottle was for employee/ personnel use or facility. cdi-pic di |
| 2016-09-02 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. spatulas/ spoons for cooked rice and ice scoops stored in room temperature water |
| 2016-04-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf . one large bowl of salad double wrapped tightly during cooling process stored in p |
| 2016-04-22 |
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. per written instructions for sushi |
| 2016-04-22 |
33 |
3-501.13 use approved thawing methods. packaged tuna and other fish in standing water in prep sink on prep line during thawing process. cdi- pic instructed employees to keep water running for thawing; fish items removed from prep sink and placed in coole |
| 2016-04-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. sanitizer in bucket at 0ppm for free chlorine. cdi- pic kazuharu hatakeyama had corrected immediately. |
| 2016-04-22 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single use chop sticks pre-connected using rubber bands and stored in container at single service area. cdi- verbal correction; pic was advised that chop sticks m |
| 2016-04-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. rice being cooked in rice cooker in large dry foods/ dry storage room in rice cooker. ceiling tiles in food storage room area are ac |
| 2016-04-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three bottles oil on one side of hot prep side, four bottles of sauce on all sushi side not labeled per rule. all other items labe |
| 2016-02-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. re-caulk equipment to walls that are detaching. |
| 2016-02-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed some utensils with handles down in rice bins. |
| 2016-02-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found some bottles of oils and container of salt not labeled. |
| 2016-02-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: hand soap for kitchen handsink being stored on surface with clean utensils. soap moved to location where contamination cannot occur. install wall mounted holder for hand soap. |
| 2016-02-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed some items on menus that do not contain raw protein included in consumer advisory. eliminate consumer ad |
| 2016-02-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf: observed nigiri products with inacc |
| 2016-02-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on interior of ice machine interior. |
| 2015-09-30 |
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.-p2-301.12. follow the cleaning procedure to adequately wash your hands. us |
| 2015-09-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -p3-302.11(a)(4) protect food in storage using covered containe |
| 2015-09-30 |
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 4-5 containers of 100s without date labels. continue to use date labels on ready to eat foods, including hydrated noodles, cooked |
| 2015-09-30 |
45 |
4-501.11 maintain equipment in good repair. observed multiple sinks, 3 bay and 2 bay with welds and cracks and also prewash at dish machine. large equipment needs to be replaced. |
| 2015-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers. |
| 2015-09-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved cooling items wrapped tightly in plastic in 4 places. noodles, calamari, s |
| 2015-05-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p - romaine lettuce and spring mix read 50-52f after 5 hours. items were tightly covered. cdi- items were discarded. |
| 2015-05-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed employees wash hands but recontaminate hands with hand sink handles. to avoid recontamination use a barrier such as a paper towel to close handles. cdi- employee rewashed hands. // |
| 2015-05-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employees dumping and rinsing cup. discontinue. cdi- corrected with education.6-301.11 provide soap for handwashing at each handsink. -pf - no soap upon arriv |
| 2015-05-28 |
13 |
-302.11(a) separate unwashed produce from ready-to-eat foods. -p - unwashed lemons and avocados stored over ready to eat lettuce. cdi- items were rearranged. 3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken livers ov |
| 2015-05-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - cabbage read 51f. tuna read 58f. items are being left out during lunch causing them to increase in temperature rapidly. discontinue leaving product out at room temperature duri |
| 2015-05-28 |
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 arrival sushi rice was not da |
| 2015-05-28 |
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 one small container and one large container of raw salmon tightly wrap |
| 2015-05-28 |
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 - labeling needed on working containers throughout. |
| 2015-05-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - container holding rice stored next to hand sink with visible splash. cdi- container was cleaned and moved to dry storage room. / |
| 2015-05-28 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving, supports, and lower portions of prep tables are beginning to rust/oxidize. assess/replacing. |
| 2015-05-28 |
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. - .0 pts - ceiling tiles in dry store are out of place or broken. replace/repair. |
| 2014-12-05 |
1 |
.2-102.11 pic demonstrates knowledge by being a certified food protection manager.2-102.11 pic demonstrates knowledge by being a certified food protection manager.2-102.11 observed no certified manager on site. |
| 2014-12-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed take out menus that were not properly printed with consumer advisory. cdi-discarded. |
| 2014-12-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no specifics for sanitizer quat and chlorine used, observed no label on degreaser. cdi- labeled |
| 2014-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stainless pans with stickers and food residue left behind. cdi- pans returned to dish for processing. |
| 2014-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked stainless pans and small plastic tubs. |
| 2014-12-05 |
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 walkin freezer floor in need of replacement, walkin cooler ruster metal patch |
| 2014-12-05 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed set back on buffets to not provide adequate protection. cdi- plates pushed to center of tables. |
| 2014-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-501.114 maintain sanitizer at correct concentrations. -pobserved food debris/batter in bowls stacked as clean. observed clorine sanitizer spray bottle at 0pp |
| 2014-11-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed new employee with no signed copy of ehp. cdi- return to verify all have signed papers and all are knowledgeable abou |
| 2014-11-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed worker place gloves on to handle fried sushi rol without first washing hands. cdi- instruction |
| 2014-11-17 |
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 bare hand contact while chopping green onions for the tops of sushi rolls. cdi- discarded all cut onion, wa |
| 2014-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pitcher stored in the hand sink by the dish machine. cdi-removed6-301.14 post a handwash sign at each handsink. observed confusion of utensil or handsinks. cd |
| 2014-11-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no certified food protection manager on site. observed critical items out |
| 2014-11-17 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed invoices for mashi mashi, fluke summer flounder(rec'd 3 times) where invoices stated the fish was not frozen for paras |
| 2014-11-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p observed reachin fridge with raw squid, raw pork and raw fish over ready to eat sushi rolls. observed in house frozen items |
| 2014-11-17 |
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 many food items in the reach in coolers that are held more than 24hrs with no dates. this includes raw fish that is ready to eat |
| 2014-11-17 |
9 |
.3-201.11 use food from approved sources only.-p observed invoices for verification with fish that was offered for sale undercooked without documentation verifying freezing process when required cdi- discussion with manager, no more fish on site |
| 2014-11-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed rusan's special maki roll and rusan's special menu to be lacking disclosure. rvr |
| 2014-11-17 |
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 multiple tightly covered containers of cut fish in bottom prep cool. |
| 2014-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pans of chicken and buckets of food on the freezer floor. cdi-moved3-306.11 protect food on display using shields, packaging, or |
| 2014-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on handsink and in sushi rice prep bowl. |
| 2014-11-17 |
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 raw chicken containers in walkin in need of replacement, cracked at handles.4-2 |
| 2014-11-17 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed sprayer nozzle attached with no back flow preventer on faucet. cdi- removed pistol grip nozzle |
| 2014-11-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed walkin freezer in need of replacement, walkin cooler rusted metal patch plate |
| 2014-11-17 |
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 manager unable to produce |
| 2014-09-02 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed pitcher stored in hand sink located in dish washing area. cdi - pitcher moved. |
| 2014-09-02 |
14 |
4-702.11. utensils and food contact surfaces of equipment shall be sanitized before use after cleaning. p. observed employee wash food bowl and paddle in prep sink and then place onto drying rack without sanitizing first. use warewashing sink, not food p |
| 2014-09-02 |
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. observed no written procedure for t |
| 2014-09-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed main menu has several pages of raw or undercooked items with only partial disclosure. the asterisk next |
| 2014-09-02 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee using paper towels to dry equipment. cdi - corrected him. |
| 2014-09-02 |
45 |
4-501.11 maintain equipment in good repair. observed some rusted shelving and some rusted prep table lower shelving. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed food |
| 2014-09-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed end shields missing on food shields used during buffet. vr - will return to ensure compliance. |
| 2014-03-27 |
52 |
5-501.15 outside receptacles - c. observed dumpster lids have been cut about halfway back. have lids replaced. |
| 2014-03-27 |
33 |
3-501.13 thawing - c. use approved methiods for thawing. observed tuna thawing in prep sink, not submerged and with no running water. tuna measured 36f. corrected by instruction. |
| 2014-03-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. consumer advisory is still missing on specials menu and has only partial disclosure on main menu. vr- will return 4-4 to ensure complia |
| 2014-03-27 |
22 |
3-501.19 time as a public health control - p,pf. when time as a public health control is being used rather than temperature control, ensure that written procedure is prepared in advance and that product is labeled with 4 hour expiration. observed no writt |
| 2014-03-27 |
12 |
3-402.12 records, creation, and retention - pf. observed parasite destruction letters from suppliers are dated 2005 - 2012. please keep updated letters. |
| 2014-03-27 |
6 |
2-301.14 when to wash - p. ensure that hands are washed as often as necessary to prevent contamination of food and equipment. observed employee using dish machine but not washing hands between loading soiled dishes and unloading clean dishes. cdi - correc |
| 2013-09-11 |
22 |
3-501.19 when time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. writ |
| 2013-09-11 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. 2-301.12 ensure that employees are using correct procedure for washing hands. hands must be washed in a dedicated hand sink us |
| 2013-09-11 |
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, fish, dumplings, etc. with no date marking, improper date marking on some cream cheese, cdi. |
| 2013-09-11 |
42 |
ensure all utensils are properly air dryed, observed metal pans wet nested. |
| 2013-09-11 |
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. facility has made progress on consumer advisory, it has been corrected on the buffet and reminde |
| 2013-03-06 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed multiple employees wiping gloves on soiled cloths instead of changing gloves; cdi by instruc |
| 2013-03-06 |
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. observed shell eggs over mushrooms in reach-in cooler; cdi by moving. |
| 2013-03-06 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed facility putting some dates on cut produce; but not labeling tcs; ready to eat foods including: sushi fish; cooked crab; cut l |
| 2013-03-06 |
22 |
ensure that foods held using time as a public health control are properly labeled with time food was removed from temperature control. observed incorrect times being used on sushi; cdi by instruction. foods being held using time as a public health control |
| 2013-03-06 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed noodles; salmon; eel 52f in prep cooler; air temperature of cooler was >45f; items were pulled from cooler; vr to check unit. |
| 2013-03-06 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice; cdi by instruction. guidance provided by state has been given to facility. |
| 2013-03-06 |
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 has been provided to facility. |
| 2013-03-06 |
40 |
ensure vegetables are properly washed before being cut; observed avacados cut without washing. |
| 2013-03-06 |
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 buffet; facility is serving raw fish for sushi; seared tun |
| 2012-11-20 |
16 |
3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. chicken must be cooked until all parts reach 165f for 15 seconds. observed chicken 135-150f after being cooked in wok; cdi by returning to heat to finish cooking. |
| 2012-11-20 |
8 |
ensure that soap is available at handsinks at all times. observed no soap at one kitchen handsink; cdi. |
| 2012-11-20 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee handling cooked egg rolls with ba |
| 2012-11-20 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed multiple employees changing tasks without changing gloves; employees touching face; washing |
| 2012-11-20 |
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. observed raw scallops stored over vegetables; raw chicken; beef; shrimp stored together with no separation; cd |
| 2012-11-20 |
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 procedure on foods including: open cream; sushi fish and cooked egg; cooked crab; cut lettuce/cabbage; cream |
| 2012-11-20 |
37 |
ensure that food is protected from contamination by storing in a location where it is protected from splash; dust; or other contamination. observed uncovered ice in splash zone of handsink. |
| 2012-11-20 |
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 buffet; facility is serving raw fish for sushi; seared t |
| 2012-11-20 |
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 |
| 2012-11-20 |
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 mo |
| 2012-11-20 |
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. |
| 2012-11-20 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees touching face; putting on gloves and then preparing food without washing hands; cdi by instruction. |
| 2012-11-20 |
22 |
ensure that foods held using time as a public health control are properly labeled with time food was removed from temperature control. observed incorrect times being used on sushi; cdi by instruction. foods being held using time as a public health contr |
| 2012-11-20 |
4 |
2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment. observed uncovered employee beverage stored on high shelf in kitchen. |