| Violation Date |
Code |
Description |
| 2018-12-18 |
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. observed damage to baseboard at the wall leading into the kitchen from front of house. |
| 2018-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed bottom of door to walk in freezer badly damaged and in need of repair. repeat. |
| 2018-12-18 |
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 several scoops in dry product throughout facility with handles stored do |
| 2018-12-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed servers wearing watches and bracelets while plating salads. |
| 2018-12-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some squeeze bottles at sushi bar with no labels to identify contents. |
| 2018-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal and plastic pans stored as clean on drying rack with sticker residue on them. cdi: pans removed from service and sent to be properly cle |
| 2018-09-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine producing aresidual of 0 pm chlorine after running multiple times. facility is capable of using back of house dish machine for bar glasses unt |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spicy mayo held on counter top at 73f. cdi: spicy mayo pulled and placed into refrigeration to rapid cool below 45f. |
| 2018-09-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled spray bottle of bleach and a bottle of windex labelled as both windex and degreaser. cdi: bleach and windex correctly labelled. |
| 2018-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried softshell crab holding at 116f adjacent to fryer area. cdi: crab reheated to 165f and placed on tphc to be discarded at 10 pm. |
| 2018-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed bottom of door to walk in freezer badly damaged and in need of repair. |
| 2018-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed onthe shelves at the cook line holding the oils and other dry goods. repeat. |
| 2018-09-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed freshly prepared shrimp and lettuce for salads cooling in units rated for |
| 2018-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on the shelves at the cook line holding the oils and other dry goods. repeat. |
| 2018-06-04 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on flip top doors on cook line. |
| 2018-06-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on bar area. |
| 2018-06-04 |
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 unlabelled squeeze bottles and dry spices in containers throughout cook line. ensure all working containers of oils, spice |
| 2018-06-04 |
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 heavy cream and cooked chicken in lower portion of reach in unit on cook line with no dates. per pic, both items were opened on 06/ |
| 2018-06-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine producing a residual of 0 pm chlorine after running multiple times. facility is capable of using back of house dish machine for bar glasses un |
| 2018-06-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw kobe beef stored on shelf above ready to eat soups on cook line reach in, and observed raw quail eggs stored over top of rte sauces for restaurant. cdi: storage order corrected |
| 2018-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in reach in unit in expo area. cdi: drink relocated to bottom shelf of unit away from foods for restaurant. |
| 2018-03-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled containers of panko, cornstarch, firecracker shrimp sauce, and the sweet n sour sauce. have labeled. repeat |
| 2018-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blocked handsink at the back. cdi-the push cart was moved out of the way. |
| 2018-03-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small flies in the facility. manager stated they have a pest control company out today to spray. |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the kale overstacked in the flip top cooler. the product was above 45f. cdi-half of the kale was placed into the reach in cooler. do not overstack containers.*huge improveme |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler and to the shelves at the cook line holding the oils. have cleaned. |
| 2018-03-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the faucet to the 3-compartment sink. have repaired. |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and the metal coming apart from the door of the walk in freezer. have the shelves replaced (do not paint) and have the door repaired.4-501.12 resurface or replace |
| 2017-11-28 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains.- observed base board missing from floor/wall junction near dish pit area.6-501.12 floors, wal |
| 2017-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed several wiping cloths stored on prep surfaces. ensure in use wiping cloths are stored in sanitizer at 50 ppm cl, 200 ppm quat or as instructed by manufacture instructions. |
| 2017-11-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- observed several squeeze bottles near the cook line not labeled. |
| 2017-11-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed two bottles of sanitizer not labeled. all other sanitizers labeled. cdi- pic labeled the bottles. |
| 2017-11-28 |
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- repeat- observed sushi rice on time |
| 2017-11-28 |
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 cooked veggie dated for 11/17 and cooked chicken dated for 11/21. cdi- pic voulintariliy discar |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed two large trays of cooked shrimp at 61f. one dated for 11/25/17 and another for 11/28/17. according to the pic the item had been cooked, cooled in walk in, and placed in the lo |
| 2017-11-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed several boxes of unwashed produce stored above rte foods and dressings. cdi- pic re-arranged the storage order of these items since ehs did not observe any cross contamination. |
| 2017-08-09 |
2 |
2-103.11 (m) person in charge-duties - pf- when questioned employees and pic were unable to provide proper food borne illnesses and associated symptoms when asked. however ehs observed an employee health policy for all employees to observe. cdi- ehs provi |
| 2017-08-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- ehs observed a chef don gloves without washing hands. the chef was working with non related food tasks and then donned gloves to start food preparation. cdi- before a food related task |
| 2017-08-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed front handsink with a knife stone, non-slip cutting board mat, and plates stored around it. cdi- items were moved to allow access to the handsink. |
| 2017-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat- observed several stacks on dish ware stored behind the sushi bar with food debris on them. also observed a few plates stored clean in the back kitchen |
| 2017-08-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf- observed rice that was placed on ti |
| 2017-08-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.- repeat- observed several cold holding units without an ambient air thermometer. pic provided thermometers. |
| 2017-08-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -repeat- observed several cutting boards in need of replacing do to deep cuts and grooves. employee voluntarily discarded some cutting boards. all sush |
| 2017-08-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- repeat- observed employee speaker stored with clean utensils near the front sushi bar. also observed employee food stored with retail items in fr |
| 2017-08-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- repeat- observed flies throughout the facility. |
| 2017-06-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- observed several working squeeze bottles and metal containers without labels on them near the cookline. |
| 2017-06-14 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf- observed hot water in female restroom at 95f. a vr will occur no later than 6/23/17 to ensure the sinks hot water is at least 100f. |
| 2017-06-14 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p - observed sweet potatoes with white and green growth on them. cdi- pic voluntarily discarded the items. |
| 2017-06-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p- observed raw beef being stored above raw shrimp and fish. ehs did not observe any cross contamination. cdi- pic re-arranged the order to raw beef on the same shelf as the shrimp. 3-302.11( |
| 2017-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several stacks of plates, knives, hand held slicers and storage pans with food debris on them and stored clean. cdi- all items were moved to the dish |
| 2017-06-14 |
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 soup at 49f and cooked yesterday 6/13. cdi- pic voluntarily discarded the item. |
| 2017-06-14 |
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 cooked pork belly that was frozen, and rte crab without preparation dates. cdi- pic voluntarily |
| 2017-06-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. - observed no air thermometer in sushi cases and the walk in air thermometer positioned deep into the walk. pic moved walk in air thermometer closer to the door. |
| 2017-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed several flies throughout the facility. pic stated every two weeks their pest control management company makes a visit to address the issue. |
| 2017-06-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- observed single service trays stored on the ground. pic moved the items to a storage rack. |
| 2017-06-14 |
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 the handle of a utensil inside of the sugar container. ehs observed all |
| 2017-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several stacks of pans wet stacked. |
| 2017-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat- observed a pile of wet cloths stored under a sanitizer bucket. ensure cloths are kept dry or in sanitizer at 50ppm cl or 150ppm quat or per manufacture instructions. |
| 2017-06-14 |
45 |
4-501.11 maintain equipment in good repair.- repeat- observed several split gaskets on the cold holding equipment at the sushi bar and in the kitchen. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat- observed shelving in the walk in and dry utensil storage with food debris build up. also observed the walk in cooler fan cover with dust build up. |
| 2017-06-14 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf- observed hot water in female restroom not meeting the 100f parameter. a vr will occur no later than 6/23/17 to ensure facility obtains hot water during peak demands. |
| 2017-06-14 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - repeat- observed no covered trash can in shared employee bathroom. |
| 2017-06-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed employee items stored with clean utensils and dry storage. |
| 2017-03-22 |
8 |
6-301.14 post a handwash sign at each handsink. - observed cookline handsink without a handwashing sign. pic was given handwashing sign |
| 2017-03-22 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cut cucumber and cabbage uncovered in the walk in. ensure when tcs food reaches 45f cover the item. also items that are rte. |
| 2017-03-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat- observed a bottle of sanitizer not labeled and bottle of glass cleaner (same container as sanitizer) not labeled. cdi- pic labeled item. |
| 2017-03-22 |
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 soup being cooled at 100f on a shelf. also observed cooked shrimp covered |
| 2017-03-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed fruit flies throughout the facility. |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed dust build up on reach in equipment fan covers. also observed food debris build on shelving and cookline equipment. ehs also observed greas |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. - observed rusty shelving throughout facility and two split gaskets on low boy reach in coolers. |
| 2017-03-22 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - observed no covered waste bin in the employees shared restroom. |
| 2017-03-22 |
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 grease build up on the walls behind cooking eq |
| 2017-03-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. -repeat- observed wet cloths being stored on the sushi prep table. ensure cloths are kept in sanitizer of at least 50ppm cl or 200ppm quat. |
| 2016-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 1.5 pts- observed several knives, dishes, and veggie slicer soiled with food debris and stored clean. cdi- pic moved items to dish pit. |
| 2016-12-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf 1.5- observed a health policy posted however, when questioned, several employees were unable to provide ehs with vital symptom |
| 2016-12-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 1pt- observed a squeeze bottle of windex not labeled and stored on a prep sink. cdi- pic voluntarily discarded the item. |
| 2016-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 0pts- observed food handler don gloves without washing hands. cdi- ehs instructed employee to wash hands.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm |
| 2016-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 0.5pts- observed shelving throughout facility, walk in and shelving over prep sinks, in need of cleaning. |
| 2016-12-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed employee food items stored in reach in cooler with retail items. also, observed employee items being stored with clean utensils nea |
| 2016-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.repeat 0pts- observed several wet wiping cloths stored on prep tables of sushi bar. |
| 2016-08-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - observed employee cell phone on shelf. design an area for all employee items away from items for the restaurant. |
| 2016-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in walk in cooler shelving and other shelving throughout. |
| 2016-08-08 |
45 |
5 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - microwave ovens used to cook eel are for household use only. // repeat - replace torn gaskets..4-502.11(a) maintain utensils in |
| 2016-08-08 |
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. - 0pts - observed scoop handle in contact with ingredient. store utensils with |
| 2016-08-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - one sanitizer bucket read 0 ppm. |
| 2016-08-08 |
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 - repeat - observed large pan of vegetable mix (cut cabbage) tightly covered. cdi - |
| 2016-08-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - 0 pts - cabbage mix overfillled on the line reading 49f. cdi - top portions removed and placed in walk in cooler to cool. do not over |
| 2016-08-01 |
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 - repeat - observed employee grabbing salad and cucumbers with bare hands. observed cook touch lettuce with bare han |
| 2016-08-01 |
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 - sea bass and fluke are fresh wild caught and do not undergo a parasite process. fish can not be used for sushi as they are no |
| 2016-08-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed cook crack raw shell egg and handle raw beef at different points without removing gloves. cdi -employee addressed and rewashed hands. |
| 2016-08-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - chlorine dish machine at bar read 0 ppm. verification required. |
| 2016-08-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - establishment is currently searing beef, cooling, slicing, and using a flamer to cook for service. this process is co |
| 2016-08-01 |
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 - repeat - none of the fish for sushi were labeled. cabbage and veggetable mix not dated. other product was labeled during inspection that s |
| 2016-08-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - microwave ovens used to cook eel are for household use only. // repeat - replace torn gaskets.. |
| 2016-08-01 |
33 |
3-501.13 use approved thawing methods. - 0 pts - establishment thawing with ice and water, no running water. |
| 2016-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in over head shelving of beverage machine and gaskets. |
| 2016-08-01 |
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. - 0 pts - floor cleaning needed in walk in cooler and nex |
| 2016-08-01 |
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 - repeat - lettuce in walk in cooler and reach ins tightly covered to read 76f. eel s |
| 2016-05-11 |
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 - .none of the fish for sushi were labeled. other product was labeled during inspection that should of been labeled prior. ensure that all f |
| 2016-05-11 |
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 employee cutting cucumbers with bare hands. cdi- item discarded. discontinue the bare hand contact of any |
| 2016-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed container of cut cabbage sitting out at 77f next to grill. discontinue. cdi- item voluntarily discarded. can be placed on tphc or maintained cold. |
| 2016-05-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - 0 pts - procedures not on site. cd |
| 2016-05-11 |
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 - 0 pts - parasite destruction letter not on site. cdi- letter produced at conclusion of inspection (taken home by kitchen manag |
| 2016-05-11 |
39 |
. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - observed several wet clothes throughout. |
| 2016-05-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - 0pts - microwave ovens used to cook eel are for household use only. // replace torn gaskets. |
| 2016-05-11 |
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 - repeat - lettuce in walk in cooler and reach ins tightly covered to read 60-65f. |
| 2016-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed on shelving on grill line, stand up reachin on grill line, and walk in cooling. |
| 2016-02-18 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-02-18 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - 0pts - microwave ovens used to cook eel are for household use only. |
| 2016-02-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed several wet clothes throughout. |
| 2016-02-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - large pan of salad stored tightly covered reading 52f. cdi- product uncovered. m |
| 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 - kobe beef and smoked salmon need an asterisk on the sushi menu. verification required. |
| 2016-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several bowls soiled. cdi- placed at dish machine for cleaning.4-501.114 maintain sanitizer at correct concentrations. -p - bar chlorine dish machin |
| 2016-02-18 |
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 - repeat - observed employee wash hands for less than 5 seconds. cdi- pic corrected during inspecti |
| 2015-10-28 |
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 - 0 pts - observed one employee wash hands for less than 5 seconds. after being addressed did not |
| 2015-10-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - raw beef and raw fish stored over bok choy and mushrooms. cdi- item moved to proper storage. / raw eggs stored behind cooked vegetables in make top. eggs moved to the front to pr |
| 2015-10-28 |
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 - repeat - observed several fish for sushi (ready to eat) and cooked carrots not labeled. cdi- all product properly labeled. |
| 2015-10-28 |
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 - observed sushi rice labeled with 1 |
| 2015-10-28 |
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 - floors: baseboards are missing in several areas of the kitchen. assess and repa |
| 2015-10-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - 0pts - microwave ovens used to cook eel are for household use only. |
| 2015-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- 0pts - observed several nats in different areas of establishment. assess. |
| 2015-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - edamame (70f), tofu (50f) and cabbage mix (50f and 51f) were out of temperature compliance. cdi- items were discarded. |
| 2015-07-06 |
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 employee working with raw fish that will be used in sushi with bare hands. cdi- fish was discarded. |
| 2015-07-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - no soap in bar hand sink. cdi- pic placed soap at sink. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - no paper towels at sink. cdi- paper towels |
| 2015-07-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - raw fish stored over bok choy. cdi- item moved to proper storage. |
| 2015-07-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - bar dish machine read 0 ppm chlorine. machine was not properly primed. cdi- ehs primed machine to read 100 ppm. |
| 2015-07-06 |
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 . - repeat - sushi rolls prepared 7/6 were tightly wrapped and read 54f and asparagus |
| 2015-07-06 |
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 - two containers of cooked chicken and blanched vegetables. cdi -items were voluntarily discarded. 3-501.18 discard the food requiring dat |
| 2015-07-06 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed a damaged gasket in kitchen reach in unit. |
| 2015-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - shelving cleaning needed in the walk in cooler. |
| 2015-07-06 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0 pts - repeat - observed no covered receptacle in the employee restroom. |
| 2015-07-06 |
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 - floor seal is beginning to wear in kitchen and sushi area. / ceiling: observe |
| 2015-07-06 |
54 |
6-303.11 intensity-lighting - c - 0 pts - repeat - lighting in the walk in cooler is low. lighting in walk in cooler shall be at least 10 foot candles. pic states that a higher wattage bulb was added but this lighting is not sufficient. a flash light is n |
| 2015-07-06 |
37 |
3-304.13 linens and napkins, use limitations - c - repeat - paper towels being used to wrap large portion of tuna. paper towel has been discontinued in all other products.3-307.11 miscellaneous sources of contamination - c - employee foods stored on upper |
| 2015-03-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - 0 pts - observed a server rub hands for less than 10-15 seconds. cdi- server rewashed hands properly. |
| 2015-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - lettuce prepared on 3/9 read 56f in the walk in cooler. cdi- lettuce was discarded. |
| 2015-03-10 |
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 . - repeat - sushi rolls prepared 3/10 were tightly wrapped and read 50f. one conta |
| 2015-03-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - nikko speciality creations menu does not have the reminder along the items that may be raw or undercooked. the d |
| 2015-03-10 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0 pts - observed no covered receptacle in the employee restroom. |
| 2015-03-10 |
54 |
6-303.11 intensity-lighting - c - 0 pts - lighting in the walk in cooler is low. lighting in walk in cooler shall be at least 10 foot candles. |
| 2015-03-10 |
37 |
3-304.13 linens and napkins, use limitations - c - repeat - napkins are being used on food items such as fish, basil leafs, and other items in walk in cooler. discontinue this use. protect food from contamination sources not specifically noted by code. - |
| 2014-10-23 |
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 two ceiling air vents covered in heavy dust. du |
| 2014-10-23 |
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 in the bar area soda spray guns stored in cups of lukewarm club soda. |
| 2014-10-23 |
37 |
3-304.13 linens and napkins, use limitations-c linens and napkins may not be used in contact with food. observed paper napkins within containers of several food items stored in the walk in cooler and in sushi display case. cdi by instruction throughou |
| 2014-10-23 |
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 trays of sushi rolls (some trays double stacked with sushi rolls) tight |
| 2014-10-23 |
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 a few tcs foods not date marked: opened container of cream, cooked chicken and a container of house-made slaw. cdi - items dated |
| 2014-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked tuna with a temperature above 45f in the sushi display cooler. cdi - tuna had been cooked < 4 hrs ago. cooked tuna moved to walk in cooler for rapid cool down. tempera |
| 2014-10-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed facility is not marking the date when the last shellstock i |
| 2014-07-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p cold potentially hazardous foods shall be held at 45f or lower. observed small dish of raw tilapia at 54f in the make line prep unit. c |
| 2014-07-10 |
6 |
2-301.14 when to wash - p food employees shall wash their hands immediately before engaging in food preparation activity such as working with food, equipment, or utensils. observed a food employee enter the kitchen and immediately begin reassembling soda |
| 2014-07-10 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p potentially hazardous foods held at 41f or lower shall be held no longer than 7 days including the day prepared or opened. observed container of s |
| 2014-07-10 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf handwashing sinks shall be used for no purpose other than handwashing. observed bottle of soap in handwashing sink behind bar. cdi - soap relocated during the inspection.6-301.14 handwashing |
| 2014-07-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p food shall be protected from cross contamination by separating fruits and vegetables before they are washed. observed unwashed produce (avocados) stored aboved washed and pre |
| 2014-07-10 |
31 |
3-501.15 cooling methods - pf cooling shall be accomplished by spreading in shallow pans, separating into smaller portions, placing in an ice bath, or being loosely covered inside cooling equipment. observed soft shell crab cooked, then tightly wrapped an |
| 2014-07-10 |
16 |
3-401.11 raw animal foods-cooking - p,pf.raw animal foods shall reach the required final cook temperature. observed chicken at 90f in expo window no more than five minutes from grill. ensure raw animal foods reach final cook temperature. cdi - chicken was |
| 2014-07-10 |
37 |
3-304.13 linens and napkins, use limitations - c linens and napkins may not be used in contact with food. observed paper napkins in container of mint leaves, and in container of greens. do not use napkins in contact with food. |
| 2014-07-10 |
38 |
2-303.11 prohibition-jewelry - c food employees may not wear jewelry on their hands or arms while working with food. observed one of the line cooks wearing a bracelt while cooking. do not wear jewelry while working with food.2-402.11 effectiveness-hair re |
| 2014-07-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c equipment shall be maintained in a state of repair. observed one wash basin in the three compartment sink splitting along the top. repair or replace. |
| 2014-07-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c non-food contact surfaces shall be clean to sight and touch. observed build up in bottom of soda gun holsters behind bar area. observed accumulation of dust |
| 2014-07-10 |
54 |
6-303.11 intensity-lighting - c light intensity shall be at least 10 foot candles in walk-in refrigeration units. observed extremely dim lighting at rear of walk-in cooler. install additional lighting. |
| 2014-07-10 |
33 |
3-501.13 thawing - c thawing shall be accomplished by placing frozen food in a cooler, fully submerged under running water, or as part of the cooking process. observed frozen shrimp and lobster at 36f in standing water. cdi - containers holding items were |
| 2014-03-31 |
6 |
2-301.15 where to wash - pfutensil sinks, food preparation sinks and dump sinks may not be used for hand washing purposes. observed employee wash hands at prep sink in sushi area. cdi by instruction. |
| 2014-03-31 |
12 |
3-402.12 records, creation, and retention - pfmust provide documentation from supplier that all fish served raw or undercooked is properly frozen for parasite destruction. observed invoice from nishimaru usa that was unclear if fish had been frozen. inv |
| 2014-03-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore all foods in a manner to prevent cross contamination; raw foods in relation to one another according to final cook temperature. observed raw seafood above raw steaks in |
| 2014-03-31 |
39 |
3-304.14 wiping cloths, use limitation - conce wet or dirty all wiping cloths must be stored in sanitizer in between uses. observed wet towels on surfaces throughout. cdi by placing towels in buckets with sanitizer at each work station. |
| 2014-03-31 |
45 |
4-501.12 cutting surfaces - ccutting boards shall be resurfaced or replaced if they can no longer be effectively cleaned. observed cutting boards for sushi stations and at grill station with deep grooves and permanent stains. also observed one fryer bas |
| 2014-03-31 |
46 |
4-302.14 sanitizing solutions, testing devices - pfprovide test strips for measuring concentration of sanitizer. observed no chlorine test strips available to test dish machine at bar area. verification required.4-501.15 warewashing machines, manufactur |
| 2014-03-31 |
54 |
6-303.11 intensity-lighting - cprovide at least 10ft candles of lighting in walk in cooler. observed walk in cooler very dark near back of cooler near freezer door. |
| 2014-03-31 |
43 |
4-502.13 single-service and single-use articles-use limitations - csingle use articles may not be reused. observed sirracha plastic squeeze bottles being reused for mutiple other sauces throughout. |
| 2013-09-23 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed asterisk missing from beef and fish dishes that are cooked to order. facility has been working wi |
| 2013-09-23 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2013-09-23 |
13 |
3-302.11 food shall be separated during storage by cook temperature. observed raw shrimp stored over mixed vegtables in upright cooler on line. observed raw shrimp stored over ready to eat foods in reachin cooler under line. shrimp was moved under ready t |
| 2013-09-23 |
34 |
thermometers shall be properly calibrated. observed 1 thermometer off by more than 10 degrees. staff calibrated. |
| 2013-09-23 |
47 |
clean the wire shelving throughout where sticky with residue. |
| 2013-09-23 |
41 |
do not store utensils on absorbant surfaces. observed knives stored on towel. |
| 2013-09-23 |
42 |
4-903.12 equipment and utensils may not be stored in toilet rooms. observed containers, slicer, wooden bowl, etc stored in employee restroom. |
| 2013-09-23 |
37 |
food shall be protected from potential contamination. observed personal beverage stored above food in salad cooler. moved to bottom of cooler. |
| 2013-09-12 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2013-09-12 |
2 |
2-201.11 employees shall understand when to report illnesses, symptoms and exposure. policies are on file but staff could not answer questions about policy. advised to post policy and have staff review. verification required. |
| 2013-09-12 |
6 |
2-301.14 hands shall be washed after handling soiled equipment or utensils. observed dish washer handle soiled utensils and then handle clean utensils without washing between. educated and hands were washed and utensils were rewashed in dish machine. |
| 2013-09-12 |
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 employees leave cooking area and go to walkin with same gloves on. educated and employees co |
| 2013-09-12 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed endive at 60f at sushi station. lettuce container was on ice but sides were not surrounded. ice was added to endive to quickly cool. |
| 2013-09-12 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. date marked foods can be held for 7 days at 41f or below and 4 days between |
| 2013-09-12 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed large menu missing consumer advisory. items such as tuna and beef tataki shall be listed under th |
| 2013-09-12 |
27 |
sushi rice being held longer than 4 hours requires a variance through the state. facility decided to use time as a public health control for sushi rice. procedures were recorded and are now being held on site. |
| 2013-09-12 |
30 |
a variance has not been obtained for sushi rice and no documents are on site. facility has decided to move to tphc. |
| 2013-09-12 |
37 |
3-307.11 food shall be protected from contamination. observed personal items stored above foods used in the restaurant in walkin cooler and walkin freezer. moved items to bottom shelf. |
| 2013-09-12 |
45 |
utensils shall be in good repair. observed large wooden utensil used for acidifying rice. this is not easily cleanable as it has cracks, etc. replace. |
| 2013-09-12 |
49 |
repair piping that is leaking under 3 compartment sink and dump sink at server station. |
| 2013-09-12 |
50 |
.5-402.13 drains shall be properly functioning. floor drain at bar hand and dump sink is not draining. do not use these sinks (use hand sink around the corner) until drain has been unclogged. verification required. |
| 2013-09-12 |
53 |
repair floor under dish machine where it has been broken to repair plumbing. |
| 2013-09-12 |
31 |
3-501.15 use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer.observed ginger dressing being prepared and placed in a large container. advise |
| 2013-03-28 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-03-28 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-03-28 |
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 putting on gloves without washing hands; employee not removing gloves before washing hands; employee handlin |
| 2013-03-28 |
7 |
3-301.11 ensure that food employees do not contact exposed; ready-to-eat food with their bare hands. observed employee handling lettuce with bare hands; cdi by washing produce. |
| 2013-03-28 |
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 raw beef over cabbage in walk-in cooler; cdi by mo |
| 2013-03-28 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce being held 50f out of temperature control. lettuce is now tcs food and must be maintained under temperature control; cdi by cooling |
| 2013-03-28 |
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 employees changing tasks multiple times; going from food preparation area and then moving t |
| 2013-03-28 |
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 reminder on sushi menu with no disclosure. observed no consumer advisory on lunch; din |
| 2013-03-28 |
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 was provided from state variance committee. |
| 2013-03-28 |
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 was provided from state variance committee. |
| 2013-03-28 |
36 |
ensure premises is maintained free of insects; observed multiple fruit flies in bar area. |
| 2013-03-28 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed sushi fish; cream cheese; lettuce; etc. with no date marking; cdi by instruction. |
| 2012-12-28 |
23 |
provide consumer advisory for raw or undercooked animal-derived foods. advisory shall include a disclosure and reminder. need this for sushi and oysters. rehs provided written guidance. corrected by instruction. |
| 2012-12-28 |
54 |
at least 108 lux (20 foot candles) at 30 inches above floor shall be provided in walk-in refrigeration. observed that inadequate light intensity exists in parts of walk-in cooler. |
| 2012-12-28 |
53 |
provide floor cleaning adequately and frequently enough to preclude residue/debris accumulation. observed that better cleaning is needed under bar and bar equipment. cleaning shall include floor drains. |
| 2012-12-28 |
46 |
warewashing machines shall dispense sanitizer according to manufacturer's specifications and in compliance with nc food code. observed dishwasher; at bar; was no dispensing sanitizer as designed. |
| 2012-12-28 |
37 |
during preparation; unpackaged food shall be protected from environmental sources of contamination. observed process cabbage storred uncovered underneath wire shelving on which produce boxes are stored. corrected. |
| 2012-12-28 |
30 |
|
| 2012-12-28 |
27 |
|
| 2012-12-28 |
2 |
provide an employee health policy that complies with 2-201.11 of nc food code. no exact policy observed. rehs provided written guidance/form for policy compliance. person in charge must ensure employee knowledge of policy. corrected by instruction. |