| Violation Date |
Code |
Description |
| 2018-11-30 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed a personal beverage being stored over the prep surfaces adjacent to the grill station. store all personal beverages in designated areas away from food prep. 0 poi |
| 2018-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths being stored on prep surfaces throughout facility. 0 points. |
| 2018-11-30 |
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. -pf raw shrimp was cooling fully wrapped inside of the cold hold unit reach in. ensure |
| 2018-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p squid mix lettuce and ambient air of cold hold unit were registering > 45 degrees. cdi- pic adjusted thermostat so that it dropped to 45 degrees and below and other foods that were tempe |
| 2018-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken soup stored on the grill station was hot holding < 135 degrees. all other foods hot holding were in compliance. cdi- grill was turned on so chicken soup can reheat to165 or grea |
| 2018-11-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed sushi being stored over wasbi in the sushi cooler, also observed raw shrimp being stored over mushrooms in the 2 door reach in adjacent to the make line. cdi foods were rearranged as |
| 2018-08-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw salmon and sushi was being stored over ready to eat foods such as sauces and ginger in 1 door reach in unit sushi service area. also observed a bowl of raw eggs being stored in direct c |
| 2018-08-21 |
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 squid salad was prepped and frozen without a freeze date. ensure that all foods that are being frozen for later use are being date marked wi |
| 2018-08-21 |
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 tempra being cooled at room temperature. ensure that cooling is occ |
| 2018-08-21 |
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. rice spoon was being stored in room temperature water. |
| 2018-08-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c replace rusted shelving located in the reach in 1 door refrigerator unit. |
| 2018-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove grease buildup from exterior of the fryer and grill station, the floor beneath the fryer and the prep surfaces. |
| 2018-08-21 |
49 |
5-205.15 (b) system maintained in good repair - c adjust plumbing so that hand sink in the bar area is supplying hot water without a continuous leak. pic elected to turn hot water valve off until servicing is done.***general comment*** ensure that raw ch |
| 2018-05-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored above establishment clean bowls and dishes. food moved. |
| 2018-05-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at hand washing sink at the bar. cdi, soap provided. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cups stored in hand washing si |
| 2018-05-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw shrimp. cdi, items moved. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish, shrimp and chicken stored over produce. |
| 2018-05-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed items such as cabbage, not date marked. cabbage was prepared on 5/10. observed items such as tempura shrimp cooked on 5/10 marked w |
| 2018-05-11 |
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 tomatoes cooling in flip top. cdi, items moved to walk |
| 2018-05-11 |
33 |
3-501.13 use approved thawing methods. observed raw beef thawing in standing water on a counter. |
| 2018-05-11 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 sec, rinse, and dry without recontaminating hands. -p observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier, a |
| 2018-05-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several food items stored on the floor in the walk in cooler and freezer. items moved. |
| 2018-05-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing head covering. |
| 2018-05-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts can no longer be effectively cleaned and sanitized. |
| 2018-05-11 |
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 squeeze bottles not labeled. |
| 2018-05-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed establishment in need of cleaning. observed buil |
| 2018-02-21 |
33 |
3-501.13 use approved thawing methods. observed salmon and fish cakes thawing on counter. cdi moved to refrigeration to thaw. |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef and shrimp at greater than 45 degrees from overnight in prep unit 3 . cdi discarded. |
| 2018-02-21 |
6 |
2-301.15 where to wash - pf observed employee washing hands in 3 compartment sink. cdi stopped employee and instructed to use designated handwash. |
| 2018-02-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee lunch ( bowl of noodle soup) on sushi cutting board. cdi employee moved to designated employee eating area. |
| 2017-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soda nozzle at bar in need of cleaning. cdi soda nozzle broken down and cleaned. |
| 2017-11-17 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed mushrooms not being washed before use. |
| 2017-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed strainers with food debris stored in handwashes in sushi area. cdi removed. |
| 2017-11-17 |
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 food debris on wall and under shelf in rear pre |
| 2017-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-08-23 |
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 cleaning around equipment under hood. |
| 2017-08-23 |
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 spicy salmon mix , tofu, fried whtiefish, tempura shrimp , softshell crab. without date labels. cdi labeled product. |
| 2017-08-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed scallops stored over ready to eat vegetables and raw shrimp stored over ready to eat sauces. cdi reordered products. |
| 2017-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on numerous pieces of equipment throughout kitchen and in gaskets throughout facility. |
| 2017-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on lowboys and prep units in need of replacement. |
| 2017-05-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live cockroach on prep unit 1 and one dead cockroach in drainboard of 3 compartment sink. |
| 2017-05-30 |
33 |
3-501.13 use approved thawing methods. observed numerous filets of fish thawing on countertop, observed crab sticks thawing in sink of water not running to flush food debris, observed pork thawing under running water measuring 75 degrees. cdi instructed |
| 2017-05-30 |
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 in sushi pot held sin |
| 2017-05-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on guard of ice machine. |
| 2017-03-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak over vegetables in prep unit 2 and raw beef over vegeatbles in walk in. cdi rearranged storage order. |
| 2017-03-17 |
1 |
2-101.11 pic shall be present during all hours of operation. observed no certified food protection manager on duty at time of inspection. |
| 2017-03-17 |
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 numerous employees come in to work and donn gloves to begin w |
| 2017-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stored as clean with visible food debris. cdi took to rewash. |
| 2017-03-17 |
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 rice labeled 5:00-8:45 sti |
| 2017-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-03-17 |
45 |
4-502.11(a) maintain utensils in good repair. numerous gaskets throughout facility in need of replacement. repeat violation. |
| 2017-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed numerous tables , prep surfaces and faces of equipment in need of cleaning due to buildup of food debris. -0 points- |
| 2016-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on prep units in need of replacement .4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, |
| 2016-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed several items without reminders on menu linking undercooked items to consumer advisory. 10 day verifica |
| 2016-12-20 |
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 sushi chef roll cut and dispense sushi roll without using gloves. cdi corrected by instruction. |
| 2016-12-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic certification has expired. |
| 2016-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages stored without lids. |
| 2016-09-28 |
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 an employee rinsing hands off in the handsink without using soap. cdi by instruction. 2 |
| 2016-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sushi fish stored over ready to eat foods in reach in coolers along the sushi prep. line. cdi- storage rearranged.3-302.11(a) protect food in storage using covered containers |
| 2016-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the lid of the sushi rice storage container. cdi- item was cleaned. |
| 2016-09-28 |
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 cut lettuce at ~65f cooling in the walk in cooler in large bowls while co |
| 2016-09-28 |
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 bowls without handles being stored in sauce buckets. |
| 2016-09-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test kit on site for measuring quat sanitizer. the facility has a quat chemical dispensing line at the 3 compartment sink. vr within 10 days. |
| 2016-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a metal storage shelf along the cooking line, on the top of the broiler oven, and on the inside of an oven. |
| 2016-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items scattered throughout the walk in cooler and on the dry storage shelving. instructed pic to create one location for emplo |
| 2016-09-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. maintain sanitizer buckets at proper concentrations. observed 1 sanitizer bucket at the sushi prep. area with 0ppm chlorine concentration. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler cold holding above 45f (see chart). cdi- ice was added to the tofu for cooling, squid salad was relocated to the walk in cooler for cooling. |
| 2016-06-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on cutting boards. beverages were relocated. |
| 2016-06-29 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed facility advertising escolar as white tuna on their takeout menus. vr within 10 days. |
| 2016-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed sushi menu inserts without consumer advisories on them. vr within 10 days. |
| 2016-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice hot holding on the stove top below 135f (see chart). cdi- rice was reheated to above 165f (see chart). |
| 2016-06-29 |
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 a large wooden sushi rice mixing bowl with pitted wood. vr within 10 days. |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the hood system above the stove, along the sides of the ovens, and in-between 2 gaskets on a reach in cooler. |
| 2016-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one bucket of pickled ginger stored on the floor in the sushi prep. area. |
| 2016-03-31 |
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 a dusty ventilation covering on the ceiling abo |
| 2016-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the back of the grill top and on top of the broiler oven. |
| 2016-03-31 |
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 a large wooden sushi rice mixing bowl with pitted wood. vr within 10 days.4-501 |
| 2016-03-31 |
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 the ice scoop stored in the ice machine with the handle touching ice. |
| 2016-03-31 |
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 removed from co |
| 2016-03-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallops stored over radish 'strings' in a sushi reach in cooler. cdi- storage rearranged. improvements made since last inspection. 3-304.15(a) discard gloves after a task |
| 2015-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed 6 torn gaskets on reach in coolers at the sushi preparation area and the shelving in the walk in cooler beginning to rust. 4-501.12 resurface or replace cutting surfaces that can no longer be effectiv |
| 2015-12-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of chicken stored over vegetables in the walk in cooler and one plate of raw shrimp stored over shredded cabbage in a flip top reach in cooler. cdi- storage rearran |
| 2015-12-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed 4 soda nozzles with debris accumulation on them. |
| 2015-12-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice hot holding on the grill top below 135f (see chart). cdi- rice was reheated to above 165f (see chart). |
| 2015-12-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked broccoli in a flip top cooler at ~60f. pic stated the broccoli wa |
| 2015-12-22 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed the floor and wall behind the cook line with de |
| 2015-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation at the back of the grill, debris accumulation on top of the broiler oven, a wire rack next to the steam table with debris accum |
| 2015-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic containers and storage bins stacked while wet. |
| 2015-09-17 |
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 2 containers of sushi rice |
| 2015-09-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pot of clear soup stored on the stove with the burners turned off. the soup temperature was at 110f. cdi- instructed pic to reheat soup and hold on burners with flame al |
| 2015-09-17 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed 2 spray canisters of 'home use only' insecticides in the kitchen. cdi- instructed pic to remove |
| 2015-09-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one metal whisk stored in the hand sink nearest the dish machine. cdi- whisk removed. |
| 2015-09-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed several boxes of unwashed produce stored over washed produce in the walk in cooler. cdi- storage rearranged. |
| 2015-09-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 9 buckets of sauce and pickled ginger stored on the floor in the kitchen and in the sushi preparation area. 3-306.11 protect fo |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers stacked while wet. |
| 2015-09-17 |
45 |
4-501.11 maintain equipment in good repair. observed 7 torn gaskets throughout the kitchen and sushi preparation area and rusted shelving in the walk in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and s |
| 2015-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on an out-of-use stove top, a shelving unit where a rice cooker is stored with grease accumulation, and grease and food debris |
| 2015-09-17 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed outside dumpster with both lids torn off. the dumpster is shared by several other businesses. |
| 2015-09-17 |
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. observed 4 sauce buckets with single use bowls without handles being used for sc |
| 2015-04-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine tested for sanitizer 3 times; 0 ppm chlorine each test. vr for repair; tech called |
| 2015-04-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of multiple pieces of equipment to have excessive accumulation of grease and residue. |
| 2015-04-21 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed pithcers of water unprotected from patrons at bar. cdi- removed |
| 2015-04-21 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed prepped shrimp and cut lettuce cooling in prep units covered. cdi- removed to walk in cooler to cool |
| 2015-04-21 |
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 facility made good improvement on date marking but found multiple large cut blocks of fresh sashimi tuna and squid salad not date m |
| 2015-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp cold held under prep unit at 69 f and cut leafy greens in top of another prep unit at 50 f. cdi- removed to walk in cooler to flash cool |
| 2015-04-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked clear soup stored on unlit burner at 106 f. cdi- reheated to |
| 2015-04-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over raw shrimp and raw tuna over washed and cut cucumber. cdi- reorganized properly |
| 2015-04-21 |
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 food employee handling soiled then clean utensils interchangeab |
| 2015-04-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee foods stored on or above food or food contact surfaces. cdi- labeled and removed |
| 2015-04-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed seared tuna in cold holding. pic stated they will reheat upon customer request. this constitutes non-continuous cooking |
| 2015-04-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink slime line on bottom of baffle in ice machine. vr |
| 2015-04-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked eel in toaster at 128 f, tempura shrimp on plate at 126 f and cut leafy greens on prep table at 62 f. cdi- placed on tphc or cooled |
| 2015-04-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees donn gloves without washing hands. cdi- instruction provided |
| 2015-04-02 |
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 observed seared tuna from yesterday, cooked eel, tempura shrimp, white fish, and imitation crab not date marked. cdi- date marked |
| 2015-04-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tuna thawing in hand sink. cdi- removed |
| 2015-04-02 |
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 facility protects sushi ric |
| 2015-04-02 |
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 observed seared tuna cooling covered in bottom of prep unit. cdi- removed to flash |
| 2015-04-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of dried powders or grains not labeled. cdi- labeled3-601.12 foods must be honestly presented. observ |
| 2015-04-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed seweed stored on hand sink. cdi- removed |
| 2015-04-02 |
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. observed multiple handless scoops stored in food. cdi- instruction provided |
| 2015-04-02 |
45 |
4-501.11 maintain equipment in good repair. observed rice cooker handles are duck tape. replace with proper handles |
| 2015-04-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed slicer stored in bucket with spray bottles of cleaning solution. cdi-removed |
| 2014-12-09 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed mutiple containers with unknown graniular foods. cdi- relabeled3-601.12 food must be honestly presented. observed parasite letter for |
| 2014-12-09 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked tuna, shrimp, seared tuna and seared steak not date marked. vr |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed pre-cooked eel in toaster oven at 87 f. cdi-returned to rapidly cool |
| 2014-12-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. observed raw chicken stored over raw pork. cdi- reorganized |
| 2014-12-09 |
8 |
6-301.11 provide soap at each handsink. observed no soap at one hand sink. cdi-restocked5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed food employee wash soiled utensil in hand sink and another add hand sink wa |
| 2014-12-09 |
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. observed food employee packing lettuce into clamshell with bare hands. cdi- discarded; gloves donned |
| 2014-12-09 |
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. observed dish washer handling soiled and clean utensils without washing h |
| 2014-08-14 |
8 |
6-301.12 maintain hand drying provision at all hand sinks. - pf observed hand towel dispenser on last towel and not dispensing in ladies room.cdi- restocked6-301.11 maintain handwashing cleanser at all hand sinks - pf observed empty hand cleanser bottle a |
| 2014-08-14 |
4 |
2-401.11 employee beverages shall be stored below food/food contact surfaces. observed open cup of coffee over clean utensils and open cup of water over prep unit. cdi- removed; instruction provided |
| 2014-08-14 |
6 |
2-301.14 wash hands in between handling soiled and clean utensils and before donnning gloves - p observed sushi chefs immediately donn gloves upon my entry without washin hands. observed dishwasher handling soiled then clean utensils without washing hands |
| 2014-08-14 |
14 |
4-501.114 ensure manual and mechanical warewashing equipment, chemical sanitization at proper concentration- p observed dish machine not sanitizing; 0 ppm. cdi- primed and now working |
| 2014-08-14 |
7 |
3-301.11 preventing contamination from hands; no bare hand contact of sashimi fish. - p,pf observed sushi chefs prepping sushi station without gloves. cdi- instruction provided |
| 2014-08-14 |
21 |
3-501.17ensure open, ready-to-eat potentially hazardous foods are date marked - pf observed multiple cooked shrimp and crab containers not date marked and some sashimi. cdi- date marked |
| 2014-08-14 |
41 |
3-304.12 store in-use utensils, between-use so as not to contaminate - c observed multiple knives stored on absorbtive surfaces and rice paddles in 70 f water and scoop in food and handleless bowl in food. cdi- removed |
| 2014-08-14 |
20 |
3-501.16 maintain cold held tcs foods at 45 f or colder. - p observed raw eggs stored at 73-80 f. left out at grill overnight ? cdi- all discarded |
| 2014-04-01 |
12 |
3-402.11 facility shall maintain current parasite destruction letters for sashimi stock, maintain shellstock tags for 90 days. deny any shellstock without proper shellfish tag certification. observed no 2014 parasite destruction letters for sashimi fish. |
| 2014-04-01 |
13 |
3-302.11 raw proteins shall be stored so as to reduce potential cross contamination. observed raw opened chicken stored above raw opened fish and beef in walk in freezer. cdi-pic had reorganized |
| 2014-04-01 |
14 |
4-501.114 mechanical warewashing machine shall provide proper concentration of sanitizer at all times. observed dish machine sanitizing at 0 ppm chlorine. observed sanitizer source to be empty. cdi- replenished |
| 2014-04-01 |
16 |
3-401.11 raw animal proteins shall be heated to proper kill temperature the first time heated unless facility can provide a mchd approved non continuous cooking procedure. observed beef seared and cold held to be reheated at later date, some after 4 hours |
| 2014-04-01 |
27 |
3-502.11 facility makes sushi rice without a variance or haccp plan. allowed to do so without variance as long as facility protects sushi rice using tphc properly. |
| 2014-04-01 |
23 |
3-603.11 a consumer advisory with reminder, footnote and disclosure shall be provided for all proteins offered raw or undercooked. observed no disclosure of undercooking steaks on menu. cdi- handwriting steak disclosures |
| 2014-04-01 |
30 |
3-502.11 facility makes sushi rice without a variance or haccp plan. allowed to do so without variance as long as facility protects sushi rice using tphc properly. |
| 2014-04-01 |
21 |
3-501.17 3-501.17 opened , ready to eat , tcs foods shall be date marked not to exceed 8 days at 41 f or colder at all times or 4 days if 42-45 f at all times where product is not available to consumer on 8th or 5th day. observed multiple opened , ready t |
| 2013-09-27 |
8 |
6-301.14 handwashing signage. have sign at each handsink that employees must wash their hands. observed no signage at sushi sink. cdi - made sign. |
| 2013-09-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. observed raw shell eggs above lettuce in walk in cooler. cdi - moved. |
| 2013-09-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed shell eggs sitting on cook line shelf and measuring 68f. cdi - discarded. observed cooked shrimp cooled to 67f on pan in kitchen. |
| 2013-09-27 |
27 |
3-502.11 variance requirement. variance required for sushi rice. no such variance obtained. changed to time as a public health control. will check next friday october 4th to ensure compliaqnce. |
| 2013-09-27 |
30 |
8-103.11 documentation of proposed variance and justification. no variance approval letter on site. cdi - see #27. |
| 2013-09-27 |
26 |
7-201.11 separation-storage. observed three spray bottles of 409 cleaner stored above open food. cdi - moved.7-102.11 common name-working containers. label containers of sanitizer - observed tub and spray bottle unlabeled. cdi - labeled. |
| 2013-09-27 |
39 |
3-304.14 wiping cloths, use limitation. store damp wiping cloths between uses in labeled container of sanitizer at proper strength. observed two damp wiping cloths stored on kitchen countertops. |
| 2013-09-27 |
41 |
3-304.12 in-use utensils, between-use storage. observed whisk stored in room temperature water at breading station. keep in clean dry area or in water at 135f or above. |
| 2013-09-27 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed a couple split gaskets. |
| 2013-09-27 |
54 |
6-202.11 light bulbs, protective shielding. shield light bulbs in food prep areas. observed unshielded light bulbs above beverage station just outside sushi area. repeat violation.6-501.110 using dressing rooms and lockers. use lockers for personal storag |
| 2013-09-27 |
35 |
3-302.12 food storage containers identified with common name of food. label small containers of food with name of food - salt, pepper. |
| 2013-02-18 |
14 |
4-501.114. maintain strength of chemical sanitizing final rinse in dish machine between 50-200 ppm free chlorine. observed free chlorine measuring 0 ppm. corrected by sanitizing washed utensils in 3 comp sink sanitizer solution and then having service per |
| 2013-02-18 |
4 |
2-401.11. keep personal beverages in closed container under and away from food; utensils; etc; where contamination wouldn't occur from a spill. observed employee beverage above utensils in sushi area and another above prep cooler on cook line. both discar |
| 2013-02-18 |
7 |
3-301.11. except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utens |
| 2013-02-18 |
2 |
2-201.11 employees shall understand when to report illnesses; symptoms and exposure. employee health policy is in place but pic could not answer many questions about it. continue educating and reviewing; corrected by discussion and leaving a handout. |
| 2013-02-18 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed bar hand sink without signage. left sign. |
| 2013-02-18 |
13 |
3-302.11. except when combined as ingredients; separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display by arranging each type of food in equipment so that cross conta |
| 2013-02-18 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed menu without any consumer advisory. pic stated that they ordered new menus after last inspeciton; |
| 2013-02-18 |
45 |
4-501.11. maintain equipment in good repair. observed several split gaskets and rusted racks throughout. |
| 2013-02-18 |
30 |
8-103.11. 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 |
| 2013-02-18 |
38 |
2-301.11. except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed line cook cutting vegetables while wearing bracelet. |
| 2013-02-18 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed two jackets and an umbrella stored on dry goods racks. |
| 2013-02-18 |
54 |
6-201.11. shield light above foods prep areas. observed ceiling deflector had fallen off; exposing unshielded bulbs over iced tea urn. replace promptly. |
| 2013-02-18 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after more information is received f |
| 2012-10-19 |
30 |
variance required for making sushi rice. when variance has been written and approved; please follow. see 8-103.11. |
| 2012-10-19 |
13 |
observed shell eggs stored above raw vegetables inside walk in cooler. corrected by moving. also observed pan of food resting directly on top of steamed broccoli and raw onions in top of flip top cooler. don't place bottom of pan directly on food. correct |
| 2012-10-19 |
23 |
observed menu without consumer advisory in place. discussed at length with pic and left handout. see 3-603.11. |
| 2012-10-19 |
26 |
observed chlorine (bleach) sanitizer in sink and in spray bottle measuring well above 200 ppm free chlorine - too strong. corrected by being remade to 50-100 ppm strength. see 7-204.11. |
| 2012-10-19 |
27 |
a variance is required for using vinegar to acidify sushi rice. when application is available from state; please comply. see 3-502.11. |
| 2012-10-19 |
31 |
observed covered deep container of cooked tempura shrimp in walk in cooler. shrimp measured 65f and had been prepared about an hour earlier. leave uncovered or vented and in shallow pan until temp reaches 45f or below; then cover. see 3-501.15. |
| 2012-10-19 |
6 |
observed employee use gloved hands to rinse wiping cloth in water at faucet; then use same gloved hands to hold raw fish for cutting and plating. corrected by instruction. after soiling gloves; remove them; discard them; wash hands; and then reglove befor |
| 2012-10-19 |
35 |
observed several containers of foods not labeled with common name (salt; ginger; etc). corrected by discussion. see 3-302.12. |
| 2012-10-19 |
38 |
observed wristwatch being worn by sushi chef. corrected by discussion. see 2-303.11. |
| 2012-10-19 |
39 |
observed several wiping cloths stored on surfaces. store between uses in labeled bucket of sanitizer stored off the floor. see 3-304.14. |
| 2012-10-19 |
45 |
observed split gasket at undercounter freezer in sushi area. |
| 2012-10-19 |
46 |
observed wash water in 3 comp sink measured 68f. maintain at or above 110f at all times. see 4-501.19. |
| 2012-10-19 |
34 |
observed no thin probe thermometer available for measuring temp of thin foods such as cut leafy greens. corrected by discussion. see 4-302.12. |
| 2012-10-19 |
4 |
observed two personl beverages stored on shelf above flip top coolers. corrected by discarding. see 2-401.11. |