| Violation Date |
Code |
Description |
| 2019-01-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed foods, empty cups, and containers stored co-mingled with facility items. cdi- employees corrected most storage prior to end of ins |
| 2019-01-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on facility shelving, counters, and stored equipment. cleaning is needed. repeat |
| 2019-01-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. some dried residue on a stack of about 5 small single service containers. cdi- pic voluntarily discarded. (0pts) |
| 2019-01-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two containers of crab meat/ salad thawing in walk in cooler. labels mostly dissolved on the lids. cdi- pic had both relabeled. (0p |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p sliced raw fish at sushi cooler in top glass sushi cooler to be used at open not at 41f. bag of salad mix in glass door cooler, and container of hydrated noodles at prep cooler not being |
| 2019-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. dried food debris and residue on the interior upper ridge of and interior lids of two rice cookers. dried residue on the exteriors. dried food debris on upper |
| 2019-01-22 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p. 2-301.14 wash hands before donning gloves and between gloves uses. -p. |
| 2018-10-03 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee bare handing onions and put into plastic containers not for immediate service. employee were about to take onions to walk in cooler. cdi- oni |
| 2018-10-03 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed chili paste in the walk in cooler with mold on top. cdi- chili paste was discarded. |
| 2018-10-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. steak cooked for salad and customer service. order ticket did not indicate request for under cooking, not offered on menu as un |
| 2018-10-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed items that were date marked for 8 days instead of 7 days. cdi- both items labeled with date of preparation as 10/3/18. labels were corr |
| 2018-10-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats and fly in the kitchen. ensure pest management and maintain door closed to prevent pest issue. |
| 2018-10-03 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans in the dry storage area. cdi- pic discarded walk in cooler.3-305.11 store food in a clean, |
| 2018-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. mint wrappers and some dried residue on one pan/ shelf. cleaning needed. improvement noted from previous inspection notes. |
| 2018-10-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster area without the top shut. observed an overflow of trash. |
| 2018-10-03 |
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. some damage flooring at preparation areas. repair. |
| 2018-06-21 |
6 |
observed: sushi chef go into kitchen and obtain new sanitizer bin wearing gloves. returned to work station without removing gloves and washing hands. cdi by removing gloves and washing hands.2-301.14 wash hands before donning gloves and between gloves us |
| 2018-06-21 |
31 |
repeat: observed: large container of rice, with a lid, being cooled in a reach in work top cooler. rice was 75f.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 pr |
| 2018-06-21 |
34 |
no points deducted: observed one prep unit missing a thermometer. one prep cooler with a thermometer in the rear of the unit and the thermometer so dirty that it could not be read.4-204.112 provide and position correctly an air thermometer in cold/hot ho |
| 2018-06-21 |
35 |
repeat: observed: working containers not properly labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. cdi. |
| 2018-06-21 |
43 |
observed: large amount of single service items (stored at the wait staff area) where patrons walk by, left unprotected.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. recommend to sto |
| 2018-06-21 |
47 |
repeat: observed: the plastic racks in the walk in dirty. the sides of equipment dirty.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2018-06-21 |
49 |
no points deducted: observed: the 3 comp sink drain line slowly dripping water. 5-205.15 (b) maintain a plumbing system in good repair. |
| 2018-06-21 |
53 |
observed: ceiling grid rusting in kitchen. several ceiling tiles displaced/sagging. vents collecting rust/dust. floors, walls, and ceilings in need of touching up and minor repair throughout.6-501.12 floors, walls, ceilings including the attachments s |
| 2018-06-21 |
54 |
repeat: observed: lights out in the downstairs storage area.6-303.11 intensity-lighting - c |
| 2018-06-21 |
45 |
observed: the grates/grills falling off of two reach in units. the floor to the walk in freezer unsecured. 4-101.19 nonfood-contact surfaces - crepeat: observed: the can opener blade flaking/peeling.4-101.11 food contact surfaces shall be made of safe ma |
| 2018-02-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee |
| 2018-02-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed beverages, personal items, and belongings stored co-mingled throughout facility upstairs and downstairs in food prep areas and sto |
| 2018-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on shelving. cleaning is needed. repeat |
| 2018-02-27 |
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. can opener blade peeling. replace can opener. (0pts) |
| 2018-02-27 |
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. one plastic spatula stored in room temperature water at rice warmer station. all |
| 2018-02-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one intact head of lettuce stored in directly on shelving in prep cooler. cdi- employee removed, removed exterior layers of lettuce and pl |
| 2018-02-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. container of flour and sugar not labeled. all other items labeled as required. cdi- employee's labeled both containers. (0pts) |
| 2018-02-27 |
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. pan of wide noodles being hydrated in prep cooler in water, tightly covered. two p |
| 2018-02-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. employee observed washing, rinsing, and then dipping |
| 2018-02-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw shrimp stored over pre cooked chicken in prep cooler. cdi- employee removed chicken. pic jai budsri advised that the chicken would be cooked again. pic was advised that all cooked food |
| 2017-09-14 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p. 2-301.14 wash hands before donning gloves and between gloves uses. -p. |
| 2017-09-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fly observed near prep line. pic advised that there was not fly fan on the door at this time. pic was advised that employee's should be certain to close the door completely when exitin |
| 2017-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.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. wet wiping cloths being placed under |
| 2017-09-14 |
49 |
5-205.15 maintain a plumbing system in good repair. toilet in women's restroom is damaged and does not flush initially. toilet handle was pushed more than three times before it actually flushed. repair toilet. (0pts) |
| 2017-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris/ residue on shelving next to prep cooler at cook line. dried/ washed labels on the exterior of lids and cleaned containers. clean all. |
| 2017-09-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. unused, stored urns and packaged utensils stored on the floor in down stairs back room and storage area beside the walk in freeze |
| 2017-06-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee bag stored on top of clean storage facility items. improvement noted since previous inspection. repeat |
| 2017-06-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. one door open on dumpster. maintain closed after use. (0pts) |
| 2017-06-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three containers of in use dry seasonings at cook area not labeled. cdi- pic had all labeled. (0pts) |
| 2017-06-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. cans of butene for burners stored over dry good food items in downstairs storage during initial walk through facility. cdi- containers were moved prior to return. |
| 2017-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. cooked chicken stored under raw lobster tails in prep cooler. pic jai budsri advised that will cook the chicken again prior to serving. pic was advised that since it is cooked already, tha |
| 2017-02-17 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c employee coat and purse, phone, and bag stored co-mingled with facility utensils, cloths, and other items. cdi- pic corrected storage. ensure staff use the provided design |
| 2017-02-17 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. employee actively washing dishes at 3 comp sink. wash water at 89f. cdi- pic corrected and refilled hot water |
| 2017-02-17 |
45 |
4-501.11 maintain equipment in good repair. torn prep cooler gaskets in units upstairs. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. t |
| 2017-02-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing hair restraint that was actively plating lettuce to prep salads, soups, and reheating rice. cdi- b |
| 2017-02-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. large batch of rice placed in undercounter prep freezer for rapid cooling, contain |
| 2017-02-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. one opened employee coffee cup on prep table and one opened employee cup on top of prep cooler ledge at cook line. cdi- pic jai budsri removed both. |
| 2016-12-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p employee observed washing utensils at 3 comp sink, skipping rinsin |
| 2016-12-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf large sushi rice container being hel |
| 2016-12-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service items stored throughout not protected as required. correct storage to protect single service items from possible contamin |
| 2016-12-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. green beans being taken directly from wooden crate and cut without being washed. cdi- cut green beans were voluntarily discarded by employee. greens beans washed prior to use. |
| 2016-12-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee closed beverage bottles stored co-mingled with facility items in prep cooler. ensure that employee's use designated areas for storage. storage was corrected. |
| 2016-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris and residue on shelf at prep area. cleaning is needed. |
| 2016-09-27 |
54 |
6-303.11 provide adequate lighting in walkin freezer to meet 10 foot candle requirement. currently bulb is missing. replace. |
| 2016-09-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board of small prep unit needs to be replaned or replaced. |
| 2016-09-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of sushi trays stored on the floor in the basement. moved to shelving. |
| 2016-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage, cut tomatoes and slaw at 62f, 50f, 50f in top of prep unit. do not doublestack food pans as the top pan is not staying cold enough. moved to walkin cooler to rapidl |
| 2016-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp peels (bagged in house) stored with smoked duck (in box) in walkin freezer. rearranged freezer so all ready to eat foods were above raw foods. |
| 2016-09-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at only hand sink in kitchen. restocked. |
| 2016-09-27 |
6 |
2-301.15 only wash hands in handwashing sink.-pf . 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee rinse hands in utility sink at |
| 2016-05-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. three metal pans stacked together tightly while wet. cd |
| 2016-05-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. sushi chef was not wearing hair restraint at start of inspection. all other food service personnel wearing hair restraints. |
| 2016-05-20 |
37 |
.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. ice being dispensed into large white container that was stored on the floor. cdi- pic had metal chair moved to side of ice machine to sit |
| 2016-05-20 |
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 . cut tomatoes and cut cabbage stacked in large amounts in pans in prep cooler and |
| 2016-05-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. two opened/ uncovered employee beverages on top of prep cooler at main cook line. cdi- pic jai budsri removed both beverages. |
| 2016-03-11 |
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 . container of cooked shrimp tightly covered in the prep cooler during the cooling |
| 2016-03-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee opened meal stored on dry storage shelving, employee eating/ storing doughnut on pan upstairs in main kitchen. cdi- pic jai budsri corrected employees and remo |
| 2016-03-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. live adult roach observed at prep cooler on cook line. pic provided documentation of pest control this morning. cdi- pic was advised to continue increased treatment of pest until no lo |
| 2016-03-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. sushi chef and one line chef observed with no hair restraint on while preparing food. cdi- both put on hair restraints |
| 2016-03-11 |
45 |
4-501.11 maintain equipment in good repair. one metal shelf on rolling cart with some rust. one torn gasket in prep cooler at the line. replace/ repair. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp interna |
| 2015-10-29 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed what appeared to be grain beetles in the bulk bin of rice in the basement storage area. cdi- all product in the bin was voluntarily discarded. |
| 2015-10-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw beef stored directly on top of a bin of rice noodles in the walk-in cooler. raw food shall be stored below ready-to-eat foods to prevent cross-contamination. cdi- beef was mov |
| 2015-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled chef mate attachment. clean and sanitize properly after each use. cdi- wash-rinsed-sanitized during inspection. |
| 2015-10-29 |
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 soup made last night with no date mark. all ready-to-eat tcs foods held longer than 24 hrs shall be properly date marked.observed |
| 2015-10-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live cockroach in the basement area crawling on the wall. facility hall be free of pest. last pest control service was 10/21/15. continue pest control and increase servi |
| 2015-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a spray bottle with degreaser unlabeled. cdi- pic labeled during inspection. |
| 2015-10-29 |
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 rice scoops with rice sticking to the scoops at the rice warmers. rice |
| 2015-10-29 |
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 inside of the ovens and sides of cooking equipment on the cook line. |
| 2015-10-29 |
50 |
5-402.13. sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. observed sink at the wait station area not properly plumbed. sink waste observed draining in to a bucket. this sink shall be plumbed properly per p |
| 2015-10-29 |
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. soiled walls observed under the three-compartment sink. |
| 2015-10-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several wet wiping cloths stored on the cutting board. |
| 2015-07-30 |
31 |
tcs foods shall be cooled quickly using effective methods such as shallow vented pans, stirring, and ice baths. observed calamari in process of cooling, stored in container with tightly fitted lid, in reach-in cooler. cdi-calamari was discarded and pic wa |
| 2015-07-30 |
13 |
3-302.11- separate raw animal foods during storage in order of required final cook temperatures in order to prevent cross contamination-p. observed raw chicken stored over raw pork and beef. cdi- pic moved chicken to bottom shelf. |
| 2015-07-30 |
18 |
3-501.14- tcs foods shall be cooled within 4 hours to 45f or less.-p. observed calamari in reach in cooler, cut last night to be cooled down overnight. calamari at 50f. cdi- pic voluntarily discarded. |
| 2015-07-30 |
36 |
6-501.111- keep the premises free of insects, rodents, and other pests. observed one live adult cockroach on equipment in kitchen. pic provided invoice for most recent pest treatment performed on 7/15/2015. cdi- pic was advised to contact professional pe |
| 2015-07-30 |
14 |
4-602.11- equipment food contact surfaces and utensils shall be cleaned and sanitized. pf. observed employee rinse off used utensils with spray arm at dish machine, and then putting away as clean on magnetic knife block at prep cooler. cdi- utensils were |
| 2015-07-30 |
47 |
.4-602.13- nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed build up of dust on vent covers in kitchen areas. |
| 2015-07-30 |
37 |
3-304.13- linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods. observed raw salmon wrapped in single-use paper towel. cdi- sushi chef and pic were advised that absorbent, single use it |
| 2015-07-30 |
54 |
6-202.11-light bulbs in areas where food is exposed shall be shielded, coated, or shatter-restistant. observed light on bottom floor over dry goods with no shield. |
| 2015-03-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee keys on top of single service/ microwave. cdi- operator removed item. |
| 2015-03-25 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf . 4-501.11 maintain equipment in good repair. damaged fryer baskets, torn gaskets in prep |
| 2015-03-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service at various locations in facility not protected during storage. cdi- containers inverted. |
| 2015-03-25 |
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. operator did not have written proce |
| 2015-03-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. raw chicken stored over raw shrimp in prep cooler. cdi- operator vianko giler corrected storage. |
| 2014-11-19 |
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 sugar not labeled. |
| 2014-11-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine not sanitizing. supply was empty. cdi- hook up new supply, prime until machine began sanitizing correctly. |
| 2014-11-19 |
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. found rice scoop in water at room temperature. |
| 2014-08-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink in pan with retail food. |
| 2014-08-28 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment wet-stacked from previous day. |
| 2014-08-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed one rice spoon with handle down in food. |
| 2014-08-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: keep the can opener blade free of soil. observed build-up on cutting surface of can opener. cdi- moved to dish pit for cleaning. |
| 2014-08-28 |
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 emplyee cutting lettuce with bare hand contact on food. cdi- discard of cut lettuce, and donning of glove |
| 2014-08-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employee, after being directed by ehs to don gloves, don gloves without washing hands. cdi- direction to discard gloves and wash hands. |
| 2014-08-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty upon arrival with no certified training. |
| 2014-06-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be kept hot at 135 f or above when holding. found chicken skewers 99 f on hot buffet. cdi- heated in over to over 165 f. |
| 2014-06-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: food contact surfaces shall be clean to sight and touch. found sticker residues attached to containers after going thru cleaning process. cdi- removal of residue be |
| 2014-06-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below when holding. found sushi items on cold buffet 60 f (fish portion). cdi- discarded since rice hel |
| 2014-06-06 |
45 |
4-205.10 food equipment, certification and classification - c: upon entry, observed unapproved buffet set up in dining room. directed pic to contact mchd senior marie cain to approve buffet dining. pic broke down buffet and removed from service. will not |
| 2014-06-06 |
41 |
3-304.12 in-use utensils, between-use storage - c: observed large dipping utensils stored in bucket on floor at stove, in water 129 f. if storing utensils in water between uses, water must be 135 f or more. store containers holding utensils off floor. |
| 2014-03-13 |
45 |
4-101.17 wood, use limitation - c: absorbent wood paddles may not be used to stir tcs foods. found large wood paddle used to stir pad thai sauce. paddle was stored clean but was greasy to touch. cdi- equipment discarded into trash. |
| 2014-03-13 |
6 |
2-301.14 when to wash - p: employees shall wash contaminated hands before handling clean equipment or utensils. observed employee with hands in soiled wash water at 3-comp sink then go clean utensils at dish machine and handle. |
| 2013-11-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: utensils must be properly sanitized as part of cleaning process. found under counter dish machine at bar to not be sanitizing wit |
| 2013-11-20 |
53 |
cleaning badly needed under corner prep cooler. heavy buildup observed with significant german roach presence. also better cleaning of walls around dish machine area and under all equipment needed. |
| 2013-11-20 |
39 |
3-304.14 wiping cloths, use limitation - c: wiping cloths shall be stored in a sanitizer between uses. found cloths in sanitizer bucket at 0 ppm quat. |
| 2013-11-20 |
36 |
6-501.111 controlling pests - pf: the facility shall be maintained pest free. observed many live german roaches under corner prep cooler. cdi- facility has orkin pest control. call made to technician. |
| 2013-11-20 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective means to acheive time / temperature parameters. found deep volume of chicken in prep cooler 72 f after almost two hours. chicken broken down and placed in freezer. |
| 2013-11-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found chopped cabbage, other leafy greens in inadequate ice bath holding at 60 f at prep table. |
| 2013-11-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: packaged shall be in intact packages. when packages are opened, such as bulk bags of sugar or panko, place contents or opened bags in a covered container. observed bags of d |
| 2013-09-10 |
22 |
3-501.19 time as a public health control: when holding food on time, clearly record times food is removed from temperature control and discard times. record times for every batch of food prepared, on a daily basis. observed sushi rice holding on time not |
| 2013-09-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods cold at 45 f or below. observed containers of crab rangoon, pot sticker above 45 f. bean sprouts in flip top cooler 71 f at |
| 2013-09-10 |
12 |
3-402.11 parasite destruction: documentation of parasite destruction for sushi fish shall be made available upopn request. documentation not in facility but owner sent photo of letter from supplier. keep documentation in facility. |
| 2013-09-10 |
2 |
2-103.11 (m) person in charge-duties: the pic shall ensure employees are informed of their responsibilities as to reporting certain details of their health as required by law. observed signed health policy forms by employees but pic has not signed forms a |
| 2013-06-05 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. observed cl;oths for wiping sushi boards in bucket measuring more than 400 pp |
| 2013-06-05 |
42 |
after cleaning and sanitizing; equipment and utensils: shall be air dried. observed wet-stacked containers drying. |
| 2013-06-05 |
26 |
properly label buckets of sanitizer containing cloths. observed sanitizer bucket measuring over 400 ppm quat. cdi- bucket remade to proper concentration. |
| 2013-06-05 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment. observed sushi knives on cloths at sushi bar. |
| 2013-06-05 |
54 |
designate areas for employee storage of personal items. observed keys hanging on drying shelf over sanitizing basin of 3-comp sink. |
| 2013-06-05 |
50 |
observed leak under 3-comp sink. repair. |
| 2013-03-07 |
47 |
observed spillage and splatter on shelves of walk-in cooler. clean more frequently. observed food build-up in door gaskets of one refrigeration unit. |
| 2013-03-07 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-03-07 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration. observed wet cloths on cutting board / surfaces. |
| 2013-03-07 |
30 |
see 27 above. |
| 2013-03-07 |
27 |
obtain variance for treating acidification of sushi rice. left forms for applying for variance. |
| 2013-03-07 |
23 |
provide approved consumer advisory for meat or fish items on menus that are served raw or undercooked. observed no advisory on menus for cooked to order salmon and tuna items; and raw sushi items. cdi- correct by next inspection. |
| 2013-03-07 |
21 |
food shall be discarded if it exceeds the time / temperature specifications for date marking. observed soup in walk-in cooler marked with expiration of previous day. soup discarded. |
| 2013-03-07 |
20 |
maintain cold foods at 45 f or below. observed all items in flip top cooler below 45 f with exception of some cut cabbage; said to have been in unit all night. discarded voluntarily. |
| 2012-12-21 |
30 |
see 27 above. |
| 2012-12-21 |
27 |
provide approved variance for treating sushi rice with vinegar. mchd will distribute variance application when obtained. |
| 2012-12-21 |
23 |
provide approved consumer advisory for meat or fish items on menus that are served raw or undercooked. observed no advisory on menus for salmon and raw sushi items. cdi- correct by next inspection. |
| 2012-12-21 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration. observed wet cloths on cutting board / surfaces. |
| 2012-12-21 |
20 |
keep cold foods holding at 45 f or below. observed several items in flip top reach-in portion above 45 f. cabbage in flip top portion 48 f. cdi- moved to walk-in for cooling. |