| Violation Date |
Code |
Description |
| 2018-12-26 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on dumpster outside. |
| 2018-12-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed both dish machines in need of priming due to inability to register sanitizer concentration. cdi primed and machines both reached proper sanitizer strengths. |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of replacement on sushi container. |
| 2018-09-26 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed drinks and bottles stored in ice to be used for service. cdi ice discarded and refilled. |
| 2018-04-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food debris on ceiling and vents in need of cle |
| 2018-04-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer less than 200 ppm qac in sanibuckets. cdi refilled.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sani buckets stored on floo |
| 2018-04-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed smoked salmon and lollipop lamb missing reminder on menu. 10 day verification required. |
| 2018-04-19 |
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 goat cheese and short ribs with no date labels. cdi labeled products. |
| 2018-04-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dipper used for dipping pork into pasta shells in front handwash. cdi advised hand washes are for handwashing only. |
| 2017-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on the flip top prep surface, observed employee drink stored over raw tomatoes in the bottom storage area. items were removed. employee |
| 2017-11-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed rear dish area handsink not supplied with paper towels at time of inspection. towels were provided. once depleted, towels must be immediately replenishe |
| 2017-11-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice not labelled acc |
| 2017-11-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed soul originals category of the newly printed menus not asterisked to tie in to the consumer advisory sect |
| 2017-11-16 |
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 spice and sauce bottles unlabelled in the kitchen/prep areas. all working containers of food products must be lab |
| 2017-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of ginger on the floor of the rear stairs storage area. item was moved by employees to be 6 inches off of the floor |
| 2017-11-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths left out of sanitizer solution in the prep and kitchen areas. once wet, a wiping cloth must be kept in a sanitizer solution of proper concentration in be |
| 2017-11-16 |
42 |
- |
| 2017-11-16 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer vat murky and soiled with food residue. all food residue must be removed in the wash/rinse section of the cleaning process. sanitizer must be maintained clean to properly sa |
| 2017-11-16 |
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 walls in areas of the kitchen such as behind sto |
| 2017-09-26 |
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. obbserved areas in the kitchen such as door moldings and |
| 2017-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on multiple cooler units in the facility. |
| 2017-09-26 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in a flip top cooler, such as a mixture of tomatoes and onions, as well as cut peices of |
| 2017-09-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight black debris accumulation on the ice machine shield at time of inspection. ice machine should be cleaned regularly such that no accumulat |
| 2017-09-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf facility could not produce employee health policy at time of inspection. ehs printed and provided pic with a copy of a defaul |
| 2017-09-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection managers present at beginning of inspection. certified person arrived during inspection. at all times of food preparation a cert |
| 2017-05-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility observed lacking a thin probe thermometer at time of visit. ehs will conduct a return visit to verify that one has been a |
| 2017-05-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of limes on the floor of the downstairs storage area. |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed storage rack in the dish/prep area collecting grease/dust. |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the underneath reach in unit for the sushi station |
| 2017-03-07 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air vents in the kitchen area soiled with dust/debris. |
| 2017-03-07 |
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 damage in the can wash room |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed two coolers not currently functioning at time of inspection. observed kitchen area small dish machine nonfunctional, repaired during inspection. |
| 2017-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans, ensure items are able to air dry before stacking. |
| 2017-03-07 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf facility has two units that are currently unable to provide proper temperature control. pic stated that items are slated for repair wit |
| 2017-03-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bottle unlabelled in the 3 compartment sink area. cdi by employee labelling. |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p several items in the top of prep units and one reach in cooler unit observed to be ranging from 45f to 50f, depending upon placement. flip top unit underneath was observed to be functio |
| 2016-10-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed a number of items either 9 days old or did not have dates on them and pic could not determine |
| 2016-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p observed a few instances of raw foods such as raw chicken and raw beef stored above cooked gyro meat and cooked pork belly i |
| 2016-10-24 |
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 cooked pork belly bbq in zip locked bags in reach in cooler near bar that was 50-53 degrees approx. 8 hrs since coolin |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa at 53 degrees and arugula lettuce at 58 degrees on make table of prep cooler. cdi- items had just been prepped, were moved into cooler to chill to 45 or below. observed vi |
| 2016-10-24 |
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 pulled pork bbq improperly cooled in sealed plastic zip lock bags and pork |
| 2016-10-24 |
45 |
4-501.11 maintain equipment in good repair. observed main fridge with condensation leak and stand up freezer door handle missing, needing replacing. |
| 2016-10-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handle to cold water of 3 comp sink is stripped, unable to turn on only hot water so hot water is mixed with cold and barely reaching 110 degrees. needs repair asap. observed leak in restroom c |
| 2016-06-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. dried residue and debris under and behind large equipment |
| 2016-06-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and residue on storage and unit shelving and vent covers. cleaning is needed. |
| 2016-06-17 |
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 containers and filters throughout not protected during storage. correct storage of single service articles. |
| 2016-06-17 |
37 |
.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one loaf of bread stored directly open shelving. cdi- pic removed. |
| 2016-06-17 |
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 . multiple food items being cooled in large containers and tightly covered in prep |
| 2016-06-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in reach in cooler not under temperature control. reach in cooler very full of both cooling and stored foods. initial air temperature at 65f, tcs foods removed and cooler re |
| 2016-01-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed prosciutto and veil without dates. items were made on saturday. cdi - items were dated. |
| 2016-01-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed multiple dry goods stored under the handsink by the sushi area. remove all food and gloves form under the sink. |
| 2016-01-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed pork cooling tightly covered in the reach in cooler. cdi - saran wrap re |
| 2016-01-11 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on 3 prep units. replace gaskets. |
| 2015-06-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed surfaces of cooking and kitchen equipment collecting debris in need of general cleanin. |
| 2015-06-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - c; keep all food stored to prevent contamination; observed numerous boxes of fruit (limes) stored on floor at back entrance. cdi food properly stored. |
| 2015-06-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; ensure that raw and rte foods are not prepared in the same prep sink; observed raw pork/beef thawing in prep sink with rte foods cooling on ice on the drain board of same pr |
| 2015-06-25 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf; do not use hand washing sink for anything other than washing hands; observed dirty pots stored inside hand washing sink removing the availability. cdi pots removed. |
| 2015-03-17 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep flooring clean; observed storage on floor in establishment and in storage room. |
| 2015-03-17 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed equipment collecting debris throughout. |
| 2015-03-17 |
45 |
4-202.16 nonfood-contact surfaces - c; keep non-food contact surfaces in good repair; observed broken handle on rice cooker and split / torn gaskets on reach-in cooler doors in need of repair. |
| 2015-03-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c; properly store equipment and utensils to prevent contamination; observed multi-use plates stored exposed to customer contamination at bar. |
| 2014-12-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed employee towel drying containers in kitchen area.; observed smaller plastic containers stacked wet in kitchen area. |
| 2014-12-01 |
13 |
•3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meat products; observed raw ground beef store above pork loin in prep cooler. cdi raw meats properly stored according to final cooking temperature. |
| 2014-12-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring throughout establishment in need of general cleaning. |
| 2014-09-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; observed flooring underneath equipment collecting debris in need of cleaning. |
| 2014-09-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep equipment clean; observed duct tape wrapped on handles of flip top cooler lids in need of removal. |
| 2014-09-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed flip top cooler not functioning holding (raw fish, raw chicken, raw ground beef) at 50 degre |
| 2014-06-25 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2014-06-25 |
37 |
3-305.11 food storage-preventing contamination from the premises; observed food containers stored directly on floor during inspection. cdi food properly stored during inspection. |
| 2014-06-25 |
22 |
3-501.19 time as a public health control; establishment using tphc procedures for sushi rice; observed no time labels on sushit rice containers. |
| 2014-03-28 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed duct tape wrapped around handles of utensils and handles of prep cooler doors in need of removal. |
| 2014-03-28 |
45 |
4-501.12 cutting surfaces; keep food contact surfaces in good repair; observed cutting boards stained and gouged in need of resurfacing. |
| 2014-03-28 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-03-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces. containers pulled and placed into |
| 2013-12-04 |
47 |
keep non-food contact surfaces clean; observed sides / surfaces of cooking equipment collecting debris in need of cleaning. |
| 2013-12-04 |
23 |
provide consumer advisory for raw meats served raw or undercooked; observed advisory missing information on menu. cdi education. |
| 2013-12-04 |
14 |
properly wash, rinse and sanitize; observed containers stored clean with food debris stuck to surfaces; observed three sink setup used for washing dishes not correct (missing rinse step). containers pulled and three sink setup corrected during inspection. |
| 2013-12-04 |
53 |
keep floors clean; observed flooring behind equipment collecting debris in need of cleaning. |
| 2013-09-23 |
53 |
keep floors, walls and ceilings clean and in good repair; observed flooring underneath all equipment in need of general cleaning; observed wall behind (door frame) behind trash can in kitchen area collecting food debris in need of general cleaning. |
| 2013-09-23 |
42 |
properly store equipment; observed numerous knives stored between three compartment sink and wall touching surfaces that are not easily cleaned. |
| 2013-09-23 |
38 |
2-303.11 prohibition-jewelry; observed employees wearing watches and bracelets. |
| 2013-09-23 |
36 |
keep facility free of pest; observed fruit flies in kitchen area. |
| 2013-09-23 |
22 |
3-501.19 time as a public health control; properly use time as a public health control with written procedures on site; observed establishment using (time) for sushi rice without written procedures on site. detailed procedures were made during inspection. |
| 2013-09-23 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees; provide have in place approved employee health policy; observed employees having no knowledge of employee health policy relating to reporting. hand |
| 2013-06-18 |
36 |
keep facility free of pest; observed fruit flies at bar area. |
| 2013-06-18 |
47 |
keep equipment clean; observed duct tape stuck to ice bin and on equipment handles creating a surface that can not be cleaned. |
| 2013-06-18 |
45 |
keep equipment in good repair; observed damaged plastic containers in need of replacing. |
| 2013-06-18 |
37 |
properly store food to prevent contamination; observed numerous containers of food stored on floor throughout food stored above floor. |
| 2013-06-18 |
7 |
do not touch rte food products with bare hands; observed employee touching rte sushi meat with bare hands; meat discarded. |
| 2013-03-21 |
4 |
properly store employee drinks; observed employee drink stored on prep table in kitchen area. |
| 2013-03-21 |
8 |
(general comment) provide hand wash signs at all employee hand sinks; observed missing hand wash signs at all hand washing sinks in kitchen area. |
| 2013-03-21 |
13 |
properly store raw meat products; observed raw shrimp stored above rte foods in sushi cooler; observed raw duck stored above raw beef in reach-in meat cooler; observed raw ground beef stored above raw beef steak in reach-in meat cooler. all raw meats prop |
| 2013-03-21 |
20 |
properly cold hold phf products; observed sliced tomatoes stored in cold holding unit beyond container measuring 50-52 degrees; keep tomatoes stored below top of containers to maintain uniform temperature. tomatoes separated into two containers to prevent |
| 2013-03-21 |
47 |
keep equipment clean; observed sides of cooking equipment collecting debris in need of general cleaning; observed underneath surfaces of fryers collecting debris in need of cleaning; observed tape wrapped on handles of knives in need of removal. |
| 2013-03-21 |
41 |
properly store in use utensils; observed multiple knives stored between two cold holding units touching surfaces that are not cleanable. |
| 2013-03-21 |
45 |
keep food and non-food contact surfaces in good repair; observed split gaskets on all reach-in refrigerators in need of replacing. |
| 2013-03-21 |
27 |
(general comment) provide compliance with variance for specialized food processes; observed sushi station that acidify rice for preserving in need of variance. cdi education variance app will be filled out by next inspection. |
| 2012-12-18 |
20 |
properly cold hold phf products; observed cut lettuce stored on top of prep table measuring 70 degrees f; cut lettuce placed into reach in refrigerator. |
| 2012-12-18 |
21 |
properly date marke all rte phf products; observed numerous rte phf products stored inside stand-up/reach-in coolers not date marked. all rte phf products properly date marked. |
| 2012-12-18 |
14 |
properly wash; rinse and sanitize; observed dish machines not sanitizing during rinse cycle; management able to repair one dish machine; other dish machine at bar area pending repair. |
| 2012-12-18 |
47 |
keep non-food contact surfaces clean; observed inside bottom surfaces of stand up units collecting debris in need of cleaning. |
| 2012-12-18 |
23 |
provide consumer advisory for raw meat products that are served raw or undercooked; observed sushi on menu without advisory posted; cdi education/ verbage given to staff; menus are printed in house and advisory added to menus before inspection was over. |
| 2012-12-18 |
13 |
properly store raw meat products; observed raw shell eggs stored above rte food products in reach-in cooler; raw meats properly stored according to final cooking temperature. |