| Violation Date |
Code |
Description |
| 2018-12-13 |
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. repeat violation. observed damage to physical facilities throughout building. advised |
| 2018-12-13 |
49 |
5-205.15(b) maintain a plumbing system in good repair. repeat violation. observed p-trap at handsink dripping water. advised to repair. |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-13 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed walkin cooler seams dripping water from the roof of the walkin. advised to repair to prevent leaks (relocated product to prevent contamination). |
| 2018-12-13 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed ladles sto |
| 2018-12-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed walkin cooler seams dripping water onto food. product is covered. cdi - relocated product away from t |
| 2018-12-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed dead roaches throughout facility. advised to continue pest control from southern pest manasgement. advised to come twice a month. |
| 2018-12-13 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed dumping into handsink. cdi - cleared out handsink and educated to not dump into handsink. |
| 2018-08-16 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink in the kitchen not accessible. cdi - relocated the sushi holding case that was blocking the handsink. |
| 2018-08-16 |
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 repeat violation. observed rice not meeting time/temperature criteria for cooling. cdi - discarded rice. educated pic mr. mak, that w |
| 2018-08-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include d isclosure and reminder. -pf observed early bird menu with an improper reminder. advised to provide the proper reminder of foodborne illness |
| 2018-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed dead roaches in the back by the can wash. observed live roach activity in the kitchen underneath equipment. observed live roach activity in the reach in uni |
| 2018-08-16 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed walkin cooler gasket torn. advised to replace. |
| 2018-08-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-16 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed employee toilet leaking. observed p-trap to the handsink in the dishpit leaking. advised to repair. |
| 2018-08-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. repeat violation. observed damage to facility throughout. advised to repair all walls |
| 2018-06-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing in between floor tiles in the kitchen at the sushi area. 6-501.11 floors, walls, and ceilings including the |
| 2018-06-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at walkin cooler. 4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be co |
| 2018-06-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead bugs on the floor. advised to continue pest control. |
| 2018-06-08 |
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 rice that did not meet time/temperature cooling criteria. refer to temperature chart. cdi - discarded product. educated pic |
| 2018-03-15 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up at the bar soda nozzle. advised to clean soda nozzles once a day. |
| 2018-03-15 |
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 disclosure on the menu for all raw sushi products on page 1 and all hibachi steak, steaks, and filet |
| 2018-03-15 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at the walkin cooler. facility has been fixing equipment and 2 new prep units. |
| 2018-03-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-15 |
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 wall and tile damage throughout the facility. advised to repair. 6-501.12 flo |
| 2017-12-15 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed no light bulb shield in the walkin cooler. advised to provide a shield for the light bulb. |
| 2017-12-15 |
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 floor to wall joints in disrepair. advised to repair. 6-501.12 floors, walls, |
| 2017-12-15 |
49 |
5-205.15(b) maintain a plumbing system in good repair. repeat violation. observed toilet in employee bathroom still in disrepair. employees are using customer bathroom (soap, papertowels, hot water, and employee handwashing sign are provided). ehs advise |
| 2017-12-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-15 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed reach in unit still broken. pic, mr. mak, has verified delivery of new equipment to be today from between 9am - 9pm. observed single stock pot stove in disrepair. pic has verified a w |
| 2017-12-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed bottom storage rack in freezer broken, storing food less than 6 off of the floor. advised to replace |
| 2017-09-07 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink in the kichen blocked by mobile ac units. cdi - moved the units. |
| 2017-09-07 |
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 rice that has been cooling since last night. refer to temperature chart. cdi - discarded rice; rice did not meet time/tempe |
| 2017-09-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed evidence of a pest infestation. multiple dead roaches throughout facility. pic states that innovative pest control. pic could not provide observations from pest control techn |
| 2017-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit in broken and not working. no product is in the reach in unit. advised to fix equipment. |
| 2017-09-07 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed toilet in the employee bathroom leaking. observed the sushi display condensation pipe draining into handsink. advised to get the toilet fixe. advised to properly drain the sushi display; rem |
| 2017-09-07 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dirty |
| 2017-09-07 |
54 |
6-303.11(a) light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. observed light broken in the walkin cooler. lighting is below 10 ft candles in walkin cooler. adv |
| 2017-09-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed angus steak and angus filet mignon on menu without disclosure asterisk leading consumer to the reminder |
| 2017-06-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the kitchen handsink by the walkin cooler. cdi - pic provided papertowels to the dispenser. |
| 2017-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed thermometer probe dirty. cdi - pic cleaned and sanitized probe. advised to get probe wipes for the future to clean after every use. 4-602.11(e) clean |
| 2017-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in refrigerator out of tempeature. refer to temperature chart. cdi - discarded product. educated to keep food at 45f and below. |
| 2017-06-20 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed dirty single service articles at the hibachi dining room |
| 2017-06-20 |
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 wall joints and tiles in disrepair throughout kitchen. 6-501.12 floors, walls |
| 2017-06-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-20 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed condenser unit in walkin cooler leaking/dripping water. pic has bucket catching water dripping. cdi - relocated protected food for precautions (food in closed containers). advised to fix plu |
| 2017-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed torn walkin cooler gasket; walkin cooler is holding proper temperature. |
| 2017-03-24 |
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 physical facilities in disrepair throughout the facility. 6-501.12 floors, wa |
| 2017-03-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed one menu without a disclosure asterisk on the sashimi. cdi - pic drew asterisk on the menu item. |
| 2017-03-24 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed pink and black build up in the ice machine. advised to clean more often. |
| 2016-12-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light bulb under hood without a shield. advised to get a shield immidiately. |
| 2016-12-23 |
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 physical facilities in disrepair throught kitchen. |
| 2016-12-23 |
45 |
4-501.11 maintain equipment in good repair. observed the left hood not working. advised to fix immidiately. instructed to not cook under the left hood. only use the right side of the kitchen when cooking. |
| 2016-12-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf repeat violation. observed on main menu item: yellow tail and scallion (sushi roll) in need of disclosure asteris |
| 2016-12-23 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed moldy build up inside the ice machine. advised to clean more often. |
| 2016-12-23 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink inaccessible because of a cart stored in front of the handsink. cdi - moved the cart out of the way. |
| 2016-08-11 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed raw onions stored in direct with soiled damp linens. cdi-discarded. |
| 2016-08-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloths stored on carts from the night prior. |
| 2016-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed equipment in poor condition throughout including corroded shelving and prep tables. |
| 2016-08-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing on early bird menu items like sirloin. observed asterisk missing on main menu item sashi |
| 2016-08-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 3 compartment sink with severe leak. pic states that it will be repaired this weekend. |
| 2016-08-11 |
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 floor tiles throughout.6-502.12 floors, walls, ceilings including t |
| 2016-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout including build up on chemical bottles. |
| 2016-04-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed menu called kabuto specialty rolls and sushi boats *denotes cooked fish. consumer advisory needs to denote raw or under-cooke |
| 2016-04-05 |
35 |
3-601.12 honestly presented - c observed tilapia being sold as red snapper. change menu to state the real name of the fish. tilapia being sold as white fish, change menu to add tilapia. working sauces and containers unlabeled. |
| 2016-04-05 |
36 |
6-202.13 insect control devices, design and installation - c observed a sticky trap with dead german roaches trapped sitting on prep table. do not have bait/traps on or above food or prep areas. have facility regularly treated for pest control and clea |
| 2016-04-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed black residue behind ice machine guard. visibly soiled knives stored in sheath attached to rolling cart for table side cooking. dirty dishes stored in stora |
| 2016-04-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed several pieces of equipment that no longer worked. undershelving and shelving units rusted. cracked ice scoop and other cracked food containers. **4-501.11 maintain equipment in good re |
| 2016-04-05 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c 6-201.11 floors, walls and ceilings-cleanability - c observed floors, walls and ceiling need cleaning or repair throughout facility. food debris under ware-washing equipment |
| 2016-04-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed boxes of soda syrup stored on floor of storage room right next to a bag of sidewalk deicer. do not store food on floor. cdi-deicer moved to different storage area until room |
| 2016-03-09 |
31 |
3-501.15 cooling methods - pf observed several containers/bustubs of cooled rice, noodles and soup that were a minimum of 4 inches deep, no clear cooling procedure in place. **3-501.15 quickly cool foods. use methods such as open/vented shallow pans, l |
| 2016-03-09 |
8 |
6-301.14 handwashing signage - c observed no handwashing sign at sushi area hand sink. cdi-gave hand wash sign. handwashing signs shall be posted at all employee hand sinks. |
| 2016-03-09 |
9 |
3-201.11 compliance with food law - p,pf observed no invoices available to tie the supplier to the parasite destruction letter for tilapia being sold as sashimi. bottled sauces without english ingredient or labeling. verification required cdi-instruct |
| 2016-03-09 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf observed dead baby roach in table salt refill pitcher. food cannot be contaminated. cdi- salt disposed of. |
| 2016-03-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw eggs stored over ready to eat food in reach-in. store raw meats and shell eggs below ready to eat food. cdi-moved eggs to bottom shelf. |
| 2016-03-09 |
16 |
3-401.11 raw animal foods-cooking - p,pf observed a piece of non-continuous cooked beef in sushi cooler no approved application for that procedure. cdi-disposed of beef. gave non-continuous cooking application which will need to be filled out and submi |
| 2016-03-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed opened gallon of milk not date marked. no date marking on noodles, rice in walk-in. cdi-milk and rice disposed of. |
| 2016-03-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed on paper to-go menu missing the asterisk next to the undercooked items and the disclosure. on the paper early bird menu cooke |
| 2016-03-09 |
26 |
conditions of use - p,pf observed several different types of pest sprays, pellets, sticky traps, and gel baits throughout kitchen. **7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in comme |
| 2016-03-09 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pf observed no food thermometer in sushi cooler and reach-in in sushi area. |
| 2016-03-09 |
18 |
3-501.14 cooling - p observed rice in walk-in at 51-53f made last night. cdi-rice disposed of. **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 |
| 2016-03-09 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed several areas that had dead roaches. clean and organize storage areas to be able to identify harborages before pests get out of control. |
| 2016-03-09 |
37 |
3-304.13 linens and napkins, use limitations - c observed linen napkins in contact with noodles and cut lettuce. do not use linens as food contact surfaces except for bread. |
| 2016-03-09 |
41 |
3-304.12 in-use utensils, between-use storage - c observed several spoons, serving utensils, scoops with handles stored down in sauces, rice, salt. protect food from contamination. |
| 2016-03-09 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed to-go cup canisters without caps. keep capped to protect cup interiors from contamination. |
| 2016-03-09 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf pic stated large bins are cleaned outside with the hose. any food contact container shall be cleaned indoors at the 3-comp sink or the dishmachine. |
| 2016-03-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed kitchen and equipment very greasy throughout. shelving rusted and in need of cleaning. |
| 2016-03-09 |
49 |
5-202.13 backflow prevention, air gap - p observed no backflow preventer at threaded faucet/hose reel.5-205.15 system maintained in good repair - p observed leak in plumbing at prep sink. hand wash sink in kitchen turned off at base. repair hand sink |
| 2016-03-09 |
50 |
d5-402.13 conveying sewage. - p observed slow drain at chefs sink in soda area and sewage back flowing into sink trough. repair clogged/slow draining plumbing. verification required |
| 2016-03-09 |
54 |
6-202.11 light bulbs, protective shielding - c observed lights not shielded in walk-in cooler, cover missing. |
| 2016-03-09 |
35 |
3-302.12 food storage containers identified with common name of food - c observed bucket of unlabeled salt and cornstarch. **3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2015-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handle a customers ticket, don gloves and handle food without washing hands. 2-301.15 only wash hands in handwashing sink.-pf observed an employee wash hands in the |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice left on a prep table without active preparation for the duration of the visit increasing from 56f at arrival to 63f. cdi by moving into the walk in cooler. observed several |
| 2015-12-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one small bowl of cooked spare ribs wihout a date label. cdi by voluntary discard . |
| 2015-12-29 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf facility has no written procedures f |
| 2015-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed bento box sashimi menu item, tamago and yellow tail missing an asterisk. also observed escolar in the sus |
| 2015-12-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee handling butter without a hair restraint. cdi by providing. |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving under a prep table, torn gaskets, leaking condensors in the walk in cooler and freezer and sushi cooler not maintianing food 45f and below. |
| 2015-12-29 |
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. repair the walk in cooler light shield. 6-501.114 discard items and litter stored on th |
| 2015-12-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 2 prep coolers missing air thermometers. vr- provide by 1/8/16. |
| 2015-09-15 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p pic was unable to demonstrate full knowledge of the employee health policy or provide a written policy used to train staff. vr- handout provided pic to have st |
| 2015-09-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed sushi fish missing date labels. cdi- pic stated all prepared within 48hrs allowing to date label while onsite. future violations wi |
| 2015-09-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabled chemical spray bottle and other faded labels. cdi by voluntarily labeling while onsite. |
| 2015-09-15 |
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 unlabeled spice shakers and squeeze bottles at the grill. |
| 2015-09-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one roach under a kitchen prep sink. pic stated the facility will call for an additional pest control treament. advised to ensure that all food products maintain tightly close |
| 2015-09-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of mayo stacked on the floor of the dry storage room. |
| 2015-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed bowls stacked while wet. |
| 2015-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed on equipment: shelving, insides of unused stove, etc. |
| 2015-09-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a small leak under the 3 comp sink. |
| 2015-09-15 |
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 a damaged paper towel dispenser (large hole and crack in paper towel compartme |
| 2015-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving under prep tables and a rusty metal cage inside the walk in cooler used to store wine. observed a torn gasket on the walk in cooler and standing water inside the prep cooler. observed dam |
| 2015-02-10 |
49 |
5-205.15 maintain a plumbing system in good repair.-p. repair leaking pipe from fan area inside reach-in kitchen cooler. observed water leaking on food items. observed non-functioning faucet due to leak at handsink in service area, kitchen area handsink, |
| 2015-02-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed no live pest activity during this inspection. observed only a few dead roaches in kitchen area. facility is continuing to use terminex for monthly treatment. |
| 2015-02-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed digital food thermometer not working properly. battery may need to be replaced. cdi - return visit needed to ensure therm |
| 2015-02-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored above raw shrimp in walk-in cooler. cdi - chicken relocated to bottom shelf. 3-302.11(a) protect food in storage using covered containers, intact wrappings, or p |
| 2015-02-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed paper towels missing from handsink @ service area. cdi - paper towels provided. |
| 2014-09-30 |
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 no letter of guarantees provided for sushi fish. verification required in 4 days to ensure paperwork is provided. |
| 2014-09-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several sauces in bulk stored in walk-in without date. pic states that some sauces are held for 3 days. cdi - by date marking items |
| 2014-09-30 |
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 time not being recorded for |
| 2014-09-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods. -pf observed current digital food thermometer not working. observed no other food temperature thermometers present. verification requi |
| 2014-09-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive build-up/debris/grease inside prep coolers on cook line, inside handles of dry good bins, hood system filters and under flat top grill at |
| 2014-09-30 |
45 |
4-501.11 maintain equipment in good repair. repair pipe under pre-wash station at dish machine area. observed 2-door true freezer at sushi bar not longer in good repair and being used for storage. replace/repair. |
| 2014-09-30 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed leak in ceiling above prep area. no prep being done in this area due to leak. work order was called in last friday according to pic. |
| 2014-09-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several live and dead roaches present in kitchen. live roaches on kitchen floor. dead roaches present inside oven, reach-in prep coolers, prep table, under flat top grill at d |
| 2014-06-05 |
8 |
6-301.12 hand drying provision - pf. observed paper towels not present at handsink next to walk-in cooler and at dish area. cdi, towels provided.6-301.11 handwashing cleanser, availability - pf. observed no soap in employee restroom. cdi, soap provided. |
| 2014-06-05 |
21 |
3-501.17 ensure all tcs and ready-to-eat foods are properly date marked if not used in 24 hours. observed sauces and dressing in walk-in cooler not date marked. cdi, discussed process with pic; date marking process started. |
| 2014-06-05 |
36 |
6-501.111 maintain facility free of pests. observed live roaches present in kitchen on cook line. cdi, facility is continuing to use pest control services. some improvement noted. pic stated that pest company was in facility 2 weeks ago. 6-501.112 removin |
| 2014-06-05 |
39 |
3-304.14 properly store wiping cloths when not in use. observed dirty wet wiping cloths stored on shelf next to chemicals. |
| 2014-06-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed leak on pipe under 3-compartment sink. repair. |
| 2014-06-05 |
53 |
6-201.11 maintain floors, walls, and ceilings clean. observed cleaning needed on floors inside kitchen and outside cook area. observed debris and residue. |
| 2014-06-05 |
47 |
4-602.13 maintain nonfood contact surfaces clean. observed better cleaning needed on: chef carts, hood fliters at outside cook area, shelving and equipment at cook area inside kitchen, drawers and gaskets inside kitchen, outside handles of dry good bins, |
| 2013-11-25 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed several missing/cracked baseboard tiles throughout kitchen.observed detailed cleaning needed to floors and walls throughout kitchen. observed build-up and mold. |
| 2013-11-25 |
8 |
5-202.12 handwashing sinks, installation - pf. observed hot water turned off at kitchen handsink. cdi, hot water was turned on during inspection. |
| 2013-11-25 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf. observed a container of moldy peeled garlic. cdi, container was discarded. |
| 2013-11-25 |
22 |
3-501.19 time as a public health control - p,pf. observed times not being recorded properly for sushi rice. facility will have to submit a variance to the state if times are not being recorded properly. return visit needed to ensure that times are being r |
| 2013-11-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed improper consumer advisory. observed disclosure missing and reminder adequate. cdi, by instruction to have in place by next in |
| 2013-11-25 |
36 |
6-501.111 controlling pests - pf. eliminate roaches in facility. observed roaches inside handle of rice cooker, inside both ovens, under second shelf of prep table, back of make table, etc. facility is receiving monthly pest treatment. facility needs tho |
| 2013-11-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed build-up inside ice machine. return visit needed to ensure ice machine has been cleaned thoroughly. |
| 2013-11-25 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed bowl stored inside bulk container of rice. |
| 2013-11-25 |
45 |
4-101.19 nonfood-contact surfaces - c. observed bottom of prep table at dish area rusted.4-202.11 food-contact surfaces-cleanability - pf. observed cracked food containers. cdi, by instruction. |
| 2013-11-25 |
47 |
4-602.13 nonfood contact surfaces - c. observed detailed cleaning needed throughout kitchen. observed cleaning needed for shelving inside walk-in cooler. |
| 2013-11-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed an open bag of panko breading in dry storage room. |
| 2013-11-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed various items at top and bottom of make table > 45f. cdi, items moved to walk-in cooler. verification required to ensure make |
| 2013-09-09 |
30 |
8-103.11 documentation of proposed variance and justification. facility is using specialized food processes that have not been approved by the state committee. observed no variance for sushi rice. cdi, by instruction; provided facility with information on |
| 2013-09-09 |
4 |
2-401.11 eating, drinking, or using tobacco. employee beverages must be handled in a manner to prevent contamination. observed employee drinks stored improperly upon entry into the kitchen. observed one on counter and one bottled drink stored on top of ch |
| 2013-09-09 |
12 |
3-402.12 records, creation, and retention. if fish is frozen by a supplier, a written agreement or statement from the supplier stipulating that the dish supplied are frozen to a temperature and for a time specified under 3-402.11 must be provided. observe |
| 2013-09-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed some foods in walk-in coole |
| 2013-09-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a consumer advisory for any animal food that are to be served raw or undercooked. consumer advisory must include disclosure and remi |
| 2013-09-09 |
26 |
7-204.11 sanitizers, criteria-chemicals. observed sanitizer in spray bottle too strong >200ppm. maintain chlorine sanitizer at 50-100ppm. cdi, corrected to proper concentration by staff member. |
| 2013-09-09 |
27 |
3-502.11 variance requirement. facility is using specialized food processes that have not been approved by the state committee. observed no variance for sushi rice. cdi, by instruction; provided facility with information on using tphc for sushi rice. gave |
| 2013-09-09 |
33 |
3-501.13 thawing. observed salmon thawing on drainboard improperly without running water or in cooler. |
| 2013-09-09 |
37 |
3-305.11 food storage-preventing contamination from the premises. ensure that food is protected from contamination by storing in a location where it is protected from splash, dust, or other contamination. observed containers of onions stored uncovered on |
| 2013-09-09 |
38 |
2-402.11 effectiveness-hair restraints. observed staff not wearing hair restraints while handling salads.2-303.11 prohibition-jewelry. observed food service worker wearing wrist watch. |
| 2013-09-09 |
39 |
3-304.14 wiping cloths, use limitation. when not in use, wet wiping cloths shall be stored in chemical sanitizer. observed cloths laying on counter. |
| 2013-09-09 |
41 |
3-304.12 in-use utensils, between-use storage. observed plastic cup stored in rice behind sushi bar. |
| 2013-09-09 |
47 |
4-602.13 nonfood contact surfaces. need to clean non food contact surfaces especially around cooking area to remove sticky residue and debris. clean food debris from shelves inside walk-in cooler. |
| 2013-09-09 |
53 |
6-101.11 surface characteristics-indoor areas. repair hole in wall under 2-compartment prep sink. |
| 2013-09-09 |
36 |
6-501.111 controlling pests. ensure that the premises are maintained free of insects, rodents, and other pests. observed roaches in kitchen especially around cook area. invoice shown for last pest treatment from terminex on 9.5.13. continue to use frequen |
| 2013-02-20 |
2 |
employee health policy not in place for employees. cdi by instruction. |
| 2013-02-20 |
8 |
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. employee restroom has no handwash sink. |
| 2013-02-20 |
20 |
maintain all cold held foods 45 degrees f. observed potentially hazardous food items in reach-in cooler located at sushi bar stored > 45 degrees f (salmon; tuna; crab; bbq eel). cdi by moving rice to walk-in cooler. limit time rice is being held off of t |
| 2013-02-20 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-02-20 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. observed chemicals stored above linens on storage shelf next to walk-in cooler. cdi by moving chemicals |
| 2013-02-20 |
41 |
in-use utensils must be stored in a sanitary manner. observed bowl being used as a scoop stored in water. |
| 2013-02-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed build-up on walk-in cooler door and door gasket. |
| 2013-02-20 |
38 |
food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and li |
| 2012-12-26 |
7 |
no bare hand contact is permitted with ready-to-eat foods. observed employee touching salad; rice; and lemon wedges with bare hands. cdi by instruction to pic. |
| 2012-12-26 |
41 |
observed scoop handles stored in dry food product. (sugar; flour) |
| 2012-12-26 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2012-12-26 |
21 |
all ready-to-eat foods kept for more than 24 hrs must be properly date labeled. cdi by instruction. |
| 2012-12-26 |
20 |
maintain all cold held foods at 45 degrees f or below. observed scallops in prep sink at 60 degrees f. observed shrimp in flip top cooler at 53 degrees f. cdi by instruction and added ice to food. |
| 2012-12-26 |
8 |
keep all handwash sinks supplied with paper towels. observed handwash sink without hand towels. |
| 2012-12-26 |
2 |
employee health policy must be in place and followed. cdi by instruction to pic and gave pic handout. |