| Violation Date |
Code |
Description |
| 2018-12-11 |
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 build-up on walls and ceilings. observed food de |
| 2018-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up on cooler door gaskets, equipment. |
| 2018-12-11 |
45 |
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, cleanable, durable and nonabsorbent.observed dry food scoop repaired with duct tape. discarded by pic. |
| 2018-12-11 |
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 dry food scoop stored in food. |
| 2018-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved 1 unlabeled spray bottle of window cleaner.cdi labeled. |
| 2018-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw chicken and raw beef stored in prep cooler > 45f.observed tofu stored on beverage station counter top > 45f.cdi by discard of tofu.cdi by cooling beef and chicken in walk-in |
| 2018-09-26 |
4 |
2-401.11 eating, drinking, or using tobacco - observed employee eating while in the kitchen.cdi employee directed to eat in dining area. |
| 2018-09-26 |
39 |
3-304.14 wiping cloths, use limitation - cobserved sanitizer used with with cloths 0ppm qac . refilled and test 300ppm qac |
| 2018-09-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved incomplete chlorine test strip kit. no color chart. obtain test strips with color chart.cdi- obtained color chart. |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw chicken, shrimp, fish, and cooked noodles stored in walk-in cooler > 45f.cdi- food items moved to walk-in freezer, then to working coolers with ambient air < 45f.pic has call |
| 2018-09-26 |
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 build-up on walls and ceilings. observed food de |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris and residue build-up on equipment throughout kitchen.observed grease build-up on hood system filters. |
| 2018-06-07 |
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.floors, walls, and ceilings need more detailed cleaning. |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up on equipment. |
| 2018-06-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on work surfaces. |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved diced tofu on ice bath in beverage station > 45f. observed cut leafy greens (kale, lettuce) stored off of temperature control in sushi area. pic intends to keep tofu on tphc goin |
| 2018-03-22 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth on a cutting board. cdi - cloth was placed in the sanitizer bucket. |
| 2018-03-22 |
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 noodles cooling in the walk in cooler while covered with saran wrap. cdi |
| 2018-03-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bucket unlabeled. cdi - bucket was labeled. |
| 2018-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut kale on the counter at 55f. cdi - ice was added to cool to 45f in 2 minutes.observed tofu on ice at 50f. cdi - tofu was discarded. pic stated he would like to hold the tof |
| 2017-11-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing. cdi - the sanitizer line was primed and working correctly. |
| 2017-11-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cooked noodles and tofu in the prep units on the cook line without dates. cdi - items were dated |
| 2017-11-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed mushrooms, lettuce and other produce above washed cilantro, lettuce and cooked noodles in the walk in cooler. cdi - items were rearranged correctly. |
| 2017-11-28 |
47 |
general comment 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 both prep unit gaskets. |
| 2017-09-21 |
39 |
repeat violation 3-304.14 wiping cloths, use limitation - c - observed the quat sanitizer bucket at the sushi station at 50 ppm. cdi - sanitizer was replaced with 200 ppm. |
| 2017-09-21 |
31 |
repeat violation 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 and noodles cooling while covered with saran wra |
| 2017-09-21 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above cooked noodles in the prep unit on the cook line. cdi - eggs were moved to the bottom shelf.3-304.11 food shall only contact surfaces |
| 2017-06-08 |
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. - observed utensils stored in 82f water. cdi -pic provided new water at 135f and |
| 2017-06-08 |
39 |
repeat violation 3-304.14 wiping cloths, use limitation - c - observed the sanitizer bucket on the cook line at 0 ppm quat and the sushi bucket at 50 ppm. cdi - both buckets were emptied and refilled at 200 ppm quat. |
| 2017-06-08 |
31 |
repeat violation 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 2 plates of shrimp cooling while tightly covered with s |
| 2017-06-08 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored above cooked beef and mushrooms. cdi -items were rearranged correctly.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observe |
| 2017-06-05 |
45 |
4-501.11 maintain equipment in good repair. - observed the right prep unit on the cook line holding at 54f. cdi - maintenance repaired during the inspection. unit was holding at 43f. |
| 2017-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed 2 employees filling containers with water at the hand sink by the dish machine. observed one of the same employees rinsing noodles in the handsink after alre |
| 2017-06-05 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored on top of containers of broth in the walk in cooler and the left prep unit on the cook line.3-302.11(a) separate the different types of raw anim |
| 2017-06-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine sanitizer at 0 ppm. cdi - pic realized the sanitizer bucket was empty. a new bucket was provided and the machine was primed and working prop |
| 2017-06-05 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p - observed an employee drop a mushroom on the floor and then pick it up and place it back in the prep unit for later use. cdi - stopped employee and explained that food th |
| 2017-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw salmon, dumplings, raw beef, tofu and chicken wings above 45f (see temp. chart). items in the prep unit were not in there longer than 4 hours; those items were taken to th |
| 2017-06-05 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed an unlabeled sanitizer bucket on the cook line and in the sushi area. |
| 2017-06-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - facility did not have chlorine test strips for the dish machine. verification required 6/14/2017 |
| 2017-06-05 |
39 |
3-304.14 wiping cloths, use limitation - c - observed the sanitizer on the cook line at 50 ppm quat; sanitizer at the bar was 0 ppm quat. cdi - new sanitizer was provided at 200 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observ |
| 2017-06-05 |
7 |
repeat violation 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 an employee touch vegetables with bare hands. cdi - employee voluntarily discarded the |
| 2017-06-05 |
47 |
general comment 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 prep unit gaskets. |
| 2017-06-05 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal food stored with facility food throughout. separate personal food.*for a re-inspection please call the office |
| 2017-06-05 |
31 |
general comment 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 a bowl of lettuce cooling while tightly covered with sar |
| 2017-03-10 |
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 an employee cutting broccoli with bare hands. broccoli was going to be held in the prep unit. cdi - stop |
| 2017-03-10 |
8 |
general comment 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed knives stored in the handsink by the dish machine. cdi - knives were removed and placed in the dishmachine to be washed. |
| 2017-03-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee roll food in flour and then tempura batter with gloves, the drop the items in the fryer. employee went to hand sink and washed the glove |
| 2017-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed 2 wet cloths stored in the rice warmer with rice. employee was not sure if it was just water or sanitizer on the cloths. cdi - |
| 2017-03-10 |
26 |
general comment 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bucket of sanitizer not labeled. cdi - bucket was labeled during inspection. |
| 2017-03-10 |
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 - observed bean sprouts portioned into bags and tied tightly in the walk in cooler. pic stated they were protioned yesterday. s |
| 2016-12-15 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food stored with facility food in the walk in cooler. keep employee food on the bottom shelf. |
| 2016-12-15 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler. replace gasket. |
| 2016-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed one wet wiping cloth on a cutting board.3-304.14 wiping cloths, use limitation - c - observed one bucket and one spray bottle of quat sanitizer less than 50 ppm. cdi - sanitizer w |
| 2016-12-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 4 unlabeled spices. cdi - spices were labeled. |
| 2016-12-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no thin probe thermometer onsite. verification required 12/23/2016 |
| 2016-12-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above raw shrimp in the prep unit. cdi - items were rearranged correctly. |
| 2016-08-30 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed an employee touch raw chicken with bare hands, then touch a non stick spray can, then tongs and continue to work. observed another employee touch the same tongs and then continue to |
| 2016-08-30 |
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 an employee touch cooked chicken with bare hands while cutting it. cdi - explained to employee to wear gl |
| 2016-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in the prep unit and prep top (by the fryer) above 45f. cdi - items were taken to the walk in to cool. bamboo chicken was voluntarily discarded. |
| 2016-08-30 |
31 |
general comment 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 items just prepped covered in saran wrap while cooling. |
| 2016-08-30 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning need on all equipment. |
| 2016-08-30 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a prep unit with the ambient air temp of 50f. items were removed to cool in the walk in and will be stored in the other prep unit unit it is fixed. verification required 9/8/2016. obs |
| 2016-08-30 |
53 |
repeat violation 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 build up on walls and outlets |
| 2016-08-30 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-04-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp and beef stored over soup broth inside the prep cooler . cdi by moving to the correct location. |
| 2016-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored above 45f (see temperature observations chart), including but not limited to: cut leaf lettuce, dumplings, cooked noodles, raw shrimp, cooked chicken, raw f |
| 2016-04-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on the table tent special menus and the outdoor standing menu. vr- provide within 10 |
| 2016-04-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wiping cloths in use stored on the cutting boards. |
| 2016-04-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a small can of minwax stored on a shelf above dry food products. cdi by removal for proper storage. |
| 2016-04-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside equipment and gaskets. |
| 2016-04-01 |
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 build up on the walls and the floor under equipm |
| 2016-04-01 |
45 |
4-501.11 maintain equipment in good repair. observed the cookline wall prep cooler maintaining a temperature of 50f. |
| 2016-01-26 |
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 heavy build up of food and debris on the floor u |
| 2016-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on door tracks of reach-in cooler and cook line equipment. |
| 2016-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths lying around on counter tops throughout facility. cdi-cloths placed in sanitizer buckets. |
| 2016-01-26 |
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 several squeeze bottles of oils and sauces not labeled. cdi-pic labeled. |
| 2016-01-26 |
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 beef cooked yesterday at 53f in the flip top reach-in refrigeration unit. cdi-pic discarded. |
| 2015-12-03 |
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 flounder ceviche on table tents that is only seared on top and not fully cooked. pic was unable to provide a letter of |
| 2015-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a small amount of fried onions cooked in house left in a container to store as shelf stable at 73f for 3 days. cdi by voluntary disposal. |
| 2015-12-03 |
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 time marked on rice at a |
| 2015-12-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the table tents advertising flounder ceviche missing a consumer advisory. this menu item will be fully co |
| 2015-12-03 |
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 and at the proper concentrations. observed 2 wiping cloths in use and left on cutting boards. observe |
| 2015-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the cook line equipment and walk in cooler shelving. |
| 2015-12-03 |
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. clean the floor under the cook line, bar equipment and wa |
| 2015-12-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 sanitizer spray bottles with chemicals. cdi by voluntary disposal. |
| 2015-09-08 |
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 observed cooked noodles and other product stored while plastic wrapped and stacked |
| 2015-09-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed plastic wrapped raw chicken stored over a bucket of raw beef inside the walk in freezer. cdi by moving to the correct location. 3-302.11(a) separate raw animal foods from ready-to-e |
| 2015-09-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on the soda nozzles.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and har |
| 2015-09-08 |
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 cooked noodles plastic wrapped and stacked inside a cambro as high as 48f. was unable to determine whether the product had b |
| 2015-09-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few squeeze bottles not labeled. |
| 2015-09-08 |
45 |
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, cleanable, durable and nonabsorbent. observed gouged cutting boards. |
| 2015-09-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled/wet wiping cloths on cutting boards while in use. observed some buckets of quat used for wiping cloths measuring below 100ppm. |
| 2015-09-08 |
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 build up behind and under cookline, behind other |
| 2015-09-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in femal restroom. |
| 2015-09-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on the floor of the walk in. |
| 2015-03-25 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. observed all floors and several walls throughout kitchen, walk ins, and sushi area needing better cleaning. |
| 2015-03-25 |
8 |
2-301.15 only wash hands in handwashing sink.-pf prep sink in sush area has been converted to a handsink with soap dispeners at sink. this sink is designated as your food prep sink, do not use for handwashing, use designated handwash sink that is in sush |
| 2015-03-25 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed two rotten mangoes in sushi cooler. cdi- mangoes disposed of. |
| 2015-03-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf ice machine chute and ice guard have build up, needs cleaing. ice machine cleaned. a few dishes coming out of dish machine observed with food stuck to the out |
| 2015-03-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a few spray bottles of various chemicals un-labeled. cdi- chemicals labeled.7-201.11 store toxic materials to avoid contamination. -p observed wd40 stored on |
| 2015-03-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above open containers of spices on cook line. cdi- drink removed. |
| 2015-03-25 |
45 |
4-501.11 maintain equipment in good repair. 2 racks in walk in cooler are badly peeling and rusty, no longer easy to clean, need replacing asap. |
| 2015-03-25 |
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 all cooking equipment needing better cleaning on cook line. observed non used and broken meat slicer with large amounts of old meat on i |
| 2015-03-25 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed huge pot of soup cooling in depleted ice bath in 3 comp sink at 83 degrees 1.5 hrs since cooling began. be sure to re-plenish i |
| 2014-12-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed owner personal food stored co-mingled with restaurant food in small salad cooler. cdi- food moved to designated employee food reach in. |
| 2014-12-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler racks needing cleaning of build up. |
| 2014-12-10 |
45 |
4-501.11 equipment must be smooth and easily cleanable. observed shelf of prep table lined with cardboard and chemical storage area above grease trap at dish sink lined with styrofoam. these non washable items need to be removed. observed walk in cooler r |
| 2014-12-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed racks in walk in cooler less than 6 inches off floor holding food. need to raise height of racks for food storage to min. 6 inche |
| 2014-12-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no stem thermometer available to verify food temps. cdi- corrected by instruction. |
| 2014-12-10 |
13 |
3-304.11 food shall only contact surfaces of approved food contact surfaces. observed sushi warmer lined with service towels in contact with rice. clean cheese cloths may be used as they do not have towel lint that can get into food. cdi- towels removed. |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed prep cooler cold holding foods at 49-53 degrees. cdi- tcs foods had been placed in cooler an hour earlier were moved to walk in cooler to rapidly chill. cooler did not get colder after a |
| 2014-07-31 |
1 |
2-102.12 pic with food safe certification needs to be present at all times of operation. certified pic was not present until end of inspection. |
| 2014-07-31 |
26 |
7-201.11 properly store chemicals to prevent contamination. observed butane torch stored right next to single service items on sushi shelf. observed strong chemical spray stored on shelf above boxes of sauces and next to food contact equipment. cdi- chemi |
| 2014-07-31 |
22 |
3-501.19 follow approved tphc procedure. observed sushi rice not being time labeled according to procedure. cdi- employees corrected, sushi time labeled. |
| 2014-07-31 |
42 |
4-901.11 air dry dishes and utensils. observed a number of dishes being tight stacked while still wet.4-903.11 (a), (b) and (d) store clean dishes to prevent contamination. observed a number of clean large pots stored on the floor in dish room. cdi- pot t |
| 2014-07-31 |
45 |
4-205.10 food equipment must be nsf or equivalent. observed domestic croc pot and rice warmer in use. need to remove and use approved equipment. |
| 2014-03-13 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed prep cooler holding raw meats and several other tcs foods at 53 degrees. cooler not working correctly. cdi- all tcs foods in prep cooler less than 4 hrs were moved to walk in cooler, tcs |
| 2014-03-13 |
13 |
3-302.11 store food by final cook temperature. observed raw beef stored above rte noodles in reach in cooler and house frozen raw chicken stored above seafood in walk in freezer. cdi- food properly stored by final cook temperature. |
| 2014-03-13 |
6 |
2-301.14 employees must wash hands and change gloves as required by nc food code. observed employee leave station to enter walk in numerous times, touched walk in door handles and never washed hands or changed gloves. cdi- employee corrected, washed hands |
| 2014-03-13 |
1 |
2-102.12 pic needs to be food safe certified and present during all times of operation. pic is not food safe certified. |
| 2013-12-26 |
1 |
pic needs to be food safe certified by 1/1/14 or 2 pts will be deducted. |
| 2013-12-26 |
4 |
store employee drinks below food or food contact surfaces. observed employee storing drink on cutting board. cdi- drink removed. |
| 2013-12-26 |
13 |
store food by final cook temperature. observed raw chicken stored above raw shrimp in walk in cooler. cdi- food properly stored. |
| 2013-12-26 |
26 |
be sure to properly label all chemicals and sanitizers. observed un-known cleaner labeled as sanitizer. cdi- bottle removed. |
| 2013-12-26 |
37 |
do not store food on the floor. observed several buckets of sauce and various boxes of foods stored on floors of walk ins. cdi- foods stored off of floor. |
| 2013-12-26 |
39 |
store wet wiping cloths in sanitizer. observed various wet wiping cloths at sushi station and on cook line that are being used and stored on cutting boards wet. |
| 2013-12-26 |
45 |
maintain equipment in good repair. storage racks in walk in cooler are peeling, need repair or replacing soon. walk in cooler fan pipes are leaking and need to be repaired. |
| 2013-12-26 |
47 |
keep non food contact surfaces clean. observed build up on outsides of fryers and outsides of other kitchen equipment needing cleaning. |
| 2013-12-26 |
53 |
keep floors, walls, and ceilings clean. ceilings and walls need cleaning in dish area. wall and piping under prep sink needs cleaning of food splatter. |
| 2013-09-17 |
13 |
store food by final cook temperature. observed raw steak stored above cooked chicken in reach in cooler. cdi- food properly stored by final cook temperature. |
| 2013-09-17 |
22 |
need to have written tphc procedures available. tphc methods in use for holding sushi rice with no written procedures available. written procedures were approved on previous visit. gave pic copy of this procedure to keep available . |
| 2013-09-17 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-09-17 |
31 |
use proper cooling methods to cool foods quickly. observed just cooked and bagged noodles, that were briefly ice bathed then tightly sealed and stored in deep amount above 70 degrees. if using an ice bath allow food to cool completely to 45 or below befor |
| 2013-09-17 |
42 |
allow dishes and utensils to air dry. observed washed rice warmers stored face up with large amounts of water collecting at the bottom. |
| 2013-09-17 |
47 |
keep non food contact surfaces clean. racks in walk in cooler need cleaning of build up. outsides of fryers and other cooking equipment need cleaning. |
| 2013-09-17 |
53 |
maintain floors walls and ceilings clean. observed floors behing cooking equipment needing cleaning of old buid up. |
| 2013-09-17 |
45 |
store racks in walk in cooler are peeling, need repair or replacing soon. |
| 2013-06-24 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-06-24 |
4 |
store employee drinks covered and below food or food contact surfaces. observed open employee drinks stred in ditchen and employee drinks stored above food on food storage shelf. cdi- drinks removed.; corrected during inspection. |
| 2013-06-24 |
6 |
have employees use proper handwashing procedures. observed employee was hands and then not dry hands and then begin handling foods with wet hands. cdi- employee corrected properly washed and dried hands.; repeat, corrected during inspection |
| 2013-06-24 |
20 |
cold hold foods at 45 or below. observed prep cooler cold holding all foods at 54-56 degrees including noodles, fish, shrimp etc. cdi- all out of templ tcs foods were said to have been in prep cooler about 4 hrs were voluntarily disposed of by pic.; cor |
| 2013-06-24 |
23 |
observed menu consumer advisory missing parts of food code required reminder. pic said they are in process or re-printing all menus.; repeat. |
| 2013-06-24 |
8 |
maintain handtowels at all handwash sinks. no handtowels at kitchen handsink. cdi.; repeat. |
| 2013-06-24 |
39 |
store wet wiping cloths in sanitizer. observed some wet wiping cloths stored on counters and cutting boards.; repeat. |
| 2013-06-24 |
41 |
properly store in use knives, separate clean knives from dirty used knives. observed dirty in use knife stred along with clean knives on knife rack. |
| 2013-06-24 |
45 |
maintain equipment in good repair. need to have malfunctioning prep cooler repaired or replaced. |
| 2013-06-24 |
37 |
.if using 3 comp sink for prep, be sure to keep food or food contact surfaces stored away from the food and then wash and sanitize sink before using again for dishes. observed raw shrimp being thawed in 3 comp sink next to soaking dishes and clean dishes |
| 2013-03-26 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-03-26 |
6 |
have employees properly wash hands as required by nc food code using proper washing procedure; and be sure employees wash hands between glove changes. observed employee rinse one glove off in hand sink; then take that glove off and rise that hand off; nev |
| 2013-03-26 |
8 |
properly supply handwash sinks with soap and towels. no handtowels available at kitchen handsink. cdi. |
| 2013-03-26 |
14 |
maintain dish machine to properly sanitize dishes; chlorine sanitizer should be 50 ppm - 200 ppm to be effective. observed dish machine sanitizer reading 0 ppm on test strip. have dish machine repaired asap. cdi- pic set up 3 comp sink for sanitizing unti |
| 2013-03-26 |
19 |
maintain tcs foods at 135 or above or use approved tilt/tphc procedure. observed fried onions left out for approx. 3.5 hrs for later use in soup stored at room temperature. cdi- onions disposed of. |
| 2013-03-26 |
23 |
in place consumer advisory missing parts of reminder. gave pic copy of food code consumer advisory rule to correct menus. |
| 2013-03-26 |
35 |
label all dry goods not easily recognizable. a number of dry goods not being labeled. |
| 2013-03-26 |
26 |
label all chemical spray bottles. observed a number of spray bottle chemical not labeled. |
| 2013-03-26 |
42 |
properly store soiled linens; aprons; etc. to prevent contamination. observed dirty aprons stored above clean utensils on racks above prep coolers. contaminated utensils re-washed; aprons moved and properly stored |
| 2013-03-26 |
42 |
protect clean utenils from sources of contamination. observed fly swatter stored touching clean utensils hanging on wall. cdi- contaminated items re-washed. |
| 2013-03-26 |
45 |
maintain equipment and utensils in good repair. observed prep coolers with broken handles fixed with duct tape. handles need repair. |
| 2013-03-26 |
46 |
need to use available test strips to check dish machine sanitizer strength. sanitizer was not strong enough in dish machine. |
| 2013-03-26 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed fryers with build up on the sides; needing cleaning. |
| 2013-03-26 |
39 |
wet wiping cloths need to be kept in bucket of sanitizer. |
| 2012-12-04 |
7 |
no bare hand contact is allowed witih rte foods. obs employee touching sushi garnishes and sushi chef touching made sushi roll with bare hands. cdi- employee corrected; washed hands and put on gloves. |
| 2012-12-04 |
8 |
one sink had no towels; one handsink had no soap. keep hand sinks properly supplied for proper handwashing. |
| 2012-12-04 |
14 |
properly wash rinse and sanitize food contact surfaces. observed dirty pot stored as clean with old grease stuck to it. cdi- dirty dishes properly washed. |
| 2012-12-04 |
14 |
clean in use food contact items at least every 4 hours. obs in use knives not changed out or washed within 4 hrs of use. cdi- in use utensils properly washed. |
| 2012-12-04 |
20 |
maintain tcs foods at 45 or below. obs two prep coolers holding all foods at 50-56 degrees including eggs; noodles; raw steak; raw fish. all out of temp foods said to have been placed in cooler approx. 3.5 hrs earlier were placed in walk in to chill to 45 |
| 2012-12-04 |
23 |
all under cooked animal foods need consumer advisory. no sushi consumer advisory posted. consumer advisory needs to be posted by next inspection. |
| 2012-12-04 |
30 |
need haccp plan with a variance once state establishes variance review process. |
| 2012-12-04 |
27 |
need haccp plan with a variance once state establishes variance review process. |
| 2012-12-04 |
39 |
wet wiping cloths need to be kept in bucket of sanitizer. |
| 2012-12-04 |
45 |
prep cooler handles are broken; walk in cooler and sushi cooler have torn gaskets; need replacing. |
| 2012-12-04 |
46 |
quat test strips not being used to check sanitizer strength. use test strips. |
| 2012-12-04 |
6 |
employees need to properly wash hands as required. obs sushi chef leave station; go into walk in cooler and return to station to handle food; never washed hands or changed gloves. cdi- worker corrected; washed hands and put on new gloves. |
| 2012-12-04 |
26 |
label spray bottles; number of spray bottles unlabeled. |
| 2012-12-04 |
1 |
pic needs to be food safe certified by 1/1/14. |