| Violation Date |
Code |
Description |
| 2018-12-26 |
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 frp peeling from wall behind ice machine and one wall next to mop sink. observ |
| 2018-12-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink with avocado and a plunger stored in it on front line. cdi: sink cleared. |
| 2018-12-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken and duck stored over raw beef. cdi: beef relocated. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over fully cooked pot stic |
| 2018-12-26 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed inside of microwave with food build up. repeat violation |
| 2018-12-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no time markings on spring |
| 2018-12-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle with liquid at register.7-208.11 store labeled, first aid supplies to prevent contamination.-p observed first aid supplies stored on t |
| 2018-12-26 |
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 water chestnuts, corn, and sprouts cooling in prep top cooler at 0f/min. observed same items were moved to walk in and |
| 2018-12-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee jackets stored in box with dry noodles and on top of boxes of food in storage. |
| 2018-12-26 |
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 scoop handle for ice scoop down in ice in front ice bin. repeat violatio |
| 2018-12-26 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to be split on reach in cooler for sushi. observed wire fryer baskets damaged, with wires sticking out. observed rusted racks in walk in cooler. |
| 2018-12-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust and grease accumulation on ice machine pipes, and other equipment. observed heavy dust, grease, and food debris on shelving in walk in an |
| 2018-12-26 |
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 water chestnuts, sprouts, and corn cooling in prep top cooler. observed sa |
| 2018-07-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed seafood soup holding at temperatures below 135f on steam table. soup had been made this morning. other items on steam table were holding at the proper temperatures. ehs (enviro |
| 2018-07-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p repeat observed employee slicing tomatoes with bare hands upon arrival. cdi (corrected during inspection): sliced t |
| 2018-07-24 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand washing sign present at bar hand sink. cdi: hand washing sign left at end of inspection. |
| 2018-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat observed spoons being stored as clean with food debris on them. cdi: spoons were taken to be properly cleaned.4-602.11 clean the equipment and utensils |
| 2018-07-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf repeat observed spring rolls with cabbage that facility has rolled, frozen, and then pulled from freezer to reheat for service without date |
| 2018-07-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lobster in bowl being stored directly in container of chopped garlic. cdi: lobster relocated to bottom shelf. storage order document left with pic (person in charge). |
| 2018-07-24 |
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 handle used for flour being stored in contact with flour. cdi: pic reloc |
| 2018-07-24 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed container of utensils that were being stored as clean with food debris and edamame in container. |
| 2018-07-24 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed container used for storing single-service sauce cups with debris in need of cleaning. cdi: pic took container to be cleaned. |
| 2018-07-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on flour scoop handle in dry storage bin, around drink/servers station, in sushi cooler and sushi cooler gaskets, around sush |
| 2018-07-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed large bucket of sanitizer being stored on the floor by cook line. ehs advised pic to relocate sanitizer to location above floor. 3-304.14(b) hold in-use wiping cloth |
| 2018-02-21 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed sushi chef cutting cream cheese with bare hands upon arrival. observed line chef cutting ginger with bare hands. cdi: ehs stopped employees and inform |
| 2018-02-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat observed rice cooker being stored directly in front of hand sink by cook line while line cooks were cooking. cdi: ehs reminded pic that the rice cooker cannot be |
| 2018-02-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed squeeze bottle lids throughout with build-up in need of scrubbing. observed cleaning needed on spice shakers. 4-602.11 clean the equipment and utensil |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed bean sprouts holding at temperatures above 45f above chill line in prep cooler. cdi: pic took bean sprouts to quickly cool. ensure bean sprouts are not stored over chill |
| 2018-02-21 |
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 items throughout restaurant made on previous days without date labeling including mango pure, octopus, spring rolls, and be |
| 2018-02-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf repeat observed sliced tomatoes cooling in a container with a tight-fitting lid in |
| 2018-02-21 |
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 most squeeze bottles with labeling but a few without and a few spice shakers without labeling. ensure labels remain on pro |
| 2018-02-21 |
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. repeat observed containers without handles being stored in dry storage bins. dire |
| 2018-02-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips onsite. new dish machine was installed and test strips were lost. verification required to ensure test strips have been obtained. |
| 2018-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on the sides of fryers, on the exterior of soup equipment, on handles of coolers, exterior of dry storage bins, cooler gasket |
| 2018-02-21 |
51 |
6-501.18 maintain hand washing sinks, toilets and urinals clean. observed build-up on the faucets of hand sink by cook line. |
| 2018-02-21 |
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. repeat observed cleaning needed on floors and walls behin |
| 2018-02-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed chicken broth in walk-in on high shelf that pic stated was for employees. ehs explained to pic that employee meal items cannot be comming |
| 2018-02-21 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed wiping cloth being stored directly on top of sushi rice. ehs ha |
| 2017-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed rice cooker being stored right beside the hand sink. rice cooker was not blocking hand sink but was too close to where splash from hand washing would splash onto rice co |
| 2017-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken holding above 45f on the bottom shelf in the reach-in cooler. other items on higher shelves in reach-in are holding right at 45f. ehs advised pic to call refrigerati |
| 2017-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed soy sauce gallon container being used to store auto-chlor pink bead detergent without a label, observed spray bottle of sanitizer and water without labeling. |
| 2017-12-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf repeat ehs did not witness any cooling violations, however, observed rice noodles t |
| 2017-12-22 |
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 scoops without handles being stored in rice containers. pic stated these |
| 2017-12-22 |
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 observed floor tile in kitchen cracking. observed cracked tiles at mop sink.6-50 |
| 2017-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler holding foods above 45f and walk-in cooler holding foods right at 45f. verification required to ensure units are working properly. |
| 2017-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed in reach-in cooler gaskets, on equipment around soup wells, on exterior of dry storage bins and scoops throughout kitchen, on |
| 2017-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes stacked while wet above three compartment sink. |
| 2017-08-24 |
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 and kept clean. observed cracked flooring in back of kitchen. observed cleaning needed i |
| 2017-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on the outsides of food containers including but not limited to squeeze bottles, spice shakers, dry storage bins, wok stove, |
| 2017-08-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed some squeeze bottles labeled and some not. observed silver spice shakers without labeling. observed items by wok st |
| 2017-08-24 |
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 tofu being cooled in reach-in cooler with tightly wrapped plastic. observe |
| 2017-08-24 |
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 spring roll mix (cooked cabbage and vegetables) cooling in walk-in, tightly packed and stacked in large bowls. ehs did cooli |
| 2017-08-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee separating spring roll mix into smaller pans by shaking it into pan and then employee used his ba |
| 2017-08-24 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p 2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee go to star |
| 2017-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kani stick, salmon, cream cheese, and other sushi items in the sushi display cooler at temperatures above 45f. cooler thermometer read 60f. it was found that the sushi display c |
| 2017-05-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked ham in prep cooler #1 by the cook line without a date label. ham was the only item without a date label. cdi: ham was back-d |
| 2017-05-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few squeeze bottles near cook line and sushi line without labels. most all bottles in establishment were properly labele |
| 2017-05-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken piled too high in prep top cooler #1 by the cook line. raw chicken is in the front but next to ready-to-eat broccoli and other vegetables. if chicken is piled to high, |
| 2017-05-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on drink machine nozzles in kitchen. -repeat- observed debris build-up on gaskets and on the hinges of coolers throughout facility. observe |
| 2017-05-03 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper towels in the women's restroom being stored under the sink. |
| 2017-01-19 |
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 rice noodles cooling at a rate of 0 degrees per hour. cdi: noodles relocated in cooler. |
| 2017-01-19 |
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 milk in the walk in with no date. employee said the milk was opened two days ago. cdi: milk dated properly. |
| 2017-01-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed sashimi salad on menu with no asterisk. observed seared tuna on menu with no asterisk. verification req |
| 2017-01-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee wash thermometer in handsink. cdi: employee corrected. |
| 2017-01-19 |
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 of dust and debris on several pieces of equipment and on gaskets. |
| 2017-01-19 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee foods comingled with food for restaurant. cdi: items relocated. |
| 2017-01-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household toaster oven being used in sushi area. pic directed to discontinue use of house hold equipment. repeat violatio |
| 2016-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on walk in cooler door.4-205.10 food equipment, certification and classification - c observed household toaster oven being used at sushi area. pic directed to discontinue use of this hou |
| 2016-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers above 3-comp. cdi: items separated for drying. repeat violation |
| 2016-12-12 |
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 handle of tongs stored directly in contact with salad. cdi: tongs sat o |
| 2016-12-12 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wet cloths stored in several places throughout kitchen. observed wet cloths stored in sanit |
| 2016-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle labeled degreaser with sanitizer in it and bottle with no label identified as degreaser by pic. cdi: chemicals properly labeled. |
| 2016-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in kitchen blocked by rice cooker on small table. cdi: table relocated to left of sink in order to allow proper access to handsink. |
| 2016-09-06 |
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 several items being held on |
| 2016-09-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored directly next to cooked eel in sushi cooler. cdi-eel moved to reach-in. |
| 2016-09-06 |
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 food handle laying over into lettuce used for salads. |
| 2016-09-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in rice warmer at 122f after 1hour. rice warmer was turned off due to an electrical short in the cord. cdi-rice reheated. |
| 2016-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed rice warmer with an electrical short and turned off with rice in it at 122f. repair or replace warmer to ensure food is being maintained at required temperature. |
| 2016-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior portion of beer cooler and hard to reach areas underneath, between, behind equipment. |
| 2016-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wetm stacked on drying rack. (repeat) |
| 2016-04-21 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed low water pressure causing inadequate flow of hot water at female restroom hand sink. verification required. |
| 2016-04-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack above 3 comp sink. |
| 2016-04-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on countertops and food prep surfaces throughout facility. cdi-pic placed cloths in sanitizer bucket.3-304.14(d)maintain sanitizer containers for in-use cloths fr |
| 2016-04-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of sauces and containers of spices not labeled as required. |
| 2016-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a soiled vegetable peeler stored as clean hanging on knife rack in sushi prep area. cdi-item removed to be rewashed. |
| 2016-04-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored in a container over raw shrimp. cdi-pic relocated to a lower shelf. |
| 2016-04-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by large pot of rice on a pedestal. cdi-rice was moved to alternate location.5-202.12 provide at least 100f water at handsinks.-pf observed ma |
| 2016-01-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed equipment blocking access to handsink. cdi- moved equipment to allow easy access to handisnk. |
| 2016-01-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed container of brocolli setting on prep surface at 79f, cooked morning of i |
| 2016-01-06 |
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 bucket of dry goods not labeled to indicate contents. cdi-container was labeled. |
| 2016-01-06 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces throughout kitchen and by grill. |
| 2016-01-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed broken tiles by can wash and on floor of kitchen. observed splatter on ceiling tiles in kitchen area. |
| 2016-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on drying rack wet stacked over 3 compartment sink. |
| 2016-01-06 |
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 knife stored in between equipment by prep area. cdi- removed knife |
| 2015-09-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed equipment in front of handsink blocking access. cdi- equipment was moved. |
| 2015-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed several packages of raw tuna stored above pea and carrot mix in reach-in freezer in downstairs storage area. improvement made from what was noted in last inspections. verification |
| 2015-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried shrimp being held in fry basket at 120f. cdi-shrimp was refried to atleast 165f. observed seafood soup in steam well at 119f. seafood soup was reheated to atleast 165f. |
| 2015-09-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 spray bottles of degreaser by handsink not labeled. cdi- pic labeled bottles. |
| 2015-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several containers of dry goods such as spices and salts with no label indicating contents. |
| 2015-09-18 |
37 |
3-305.12- food may not be stored under sewer lines that are not shielded to intercept potential drips. observed box of sauce packets stored under sink water line. cdi- box was moved from under water line. |
| 2015-09-18 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned knife stored inbetween two pieces of equipment in kitchen. cdi- knife was removed to be rewashed. 4-901.11(a) ai |
| 2015-09-18 |
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 lights above food in downstairs dry storage area missing end caps at end of light shields. |
| 2015-09-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop in ice bin at front counter with handle in ice. cdi- scoop wa |
| 2015-05-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods so that cross contamination is prevented. observed raw shell eggs stored in contact with bag of onions in walk in cooler. repeat. observed raw beef r |
| 2015-05-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean equipment at proper frequency. observed ice machine accumulating black soil residue. clean.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - |
| 2015-05-11 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed 1 bottle of degreaser not labeled. cdi, operator labeled container. |
| 2015-05-11 |
31 |
3-501.15 cooling methods - pf - use proper methods and equipment to cool food. observed beef cooked and cooling at room temperature. cdi, operator relocated beef to walk in cooler to rapidly cool. observed cut lettuce recently prepared and cooling in cove |
| 2015-05-11 |
39 |
. 3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer solution in-between uses. observed several wet swiping cloths stored on prep surfaces and cutting board. repeat. |
| 2015-05-11 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils properly. observed several ice scoops stored in containers collecting debris. observed a container being used as scoop in food product in walk in cooler. use proper utensils. |
| 2015-05-11 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to keep them clean. observed residue accumulating in corners of drainboards and on drainboards themselves at 3 compartment sink. repeat. |
| 2015-05-11 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be cleaned so an accumulation of soil is prevented. observed several food debris and soil building up inside dish machine and on top of dish machine. repeat. |
| 2015-05-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleansable. observed cracked tile around grease trap in kitchen. |
| 2015-05-11 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee items and keys stored on top of clean linen on shelf above prep area. |
| 2015-05-11 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed a soiled towel stored on clean rack above 3 compartment sink. |
| 2015-01-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw shell eggs stored in contact with a bag of onions in walk-in cooler. observed raw beef removed |
| 2015-01-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous foods that are ready to eat and helf for over 24 hours shall be date marked. observed 1 container of garlic and oil in walk |
| 2015-01-02 |
26 |
7-201.11 separation-storage - ptoxic substances shall be located so that contamination of equipment is prevented. observed 1 container of butane fuel stored over single-service articles. cdi, operator relocated butane fuel. |
| 2015-01-02 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces in kitchen. |
| 2015-01-02 |
45 |
4-101.11 characteristics-materials for construction and repair - pmaterials used in construction of food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors or oders or tastes to food and be safe, durable, |
| 2015-01-02 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed some food debris and soil accumulating inside dish machine, on top of dish machine and ice machine. observed debris accumulating on shelving |
| 2015-01-02 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cwarewashing sinks shall be cleaned as often as necessary to keep them clean. observed drainboards of 3 compartment sink soiled with dried food debris. |
| 2014-08-14 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed some soil accumulating inside warewashing machine and food debris and other soil accumulating on top of ice machine, top of dish m |
| 2014-08-14 |
45 |
4-101.11 characteristics-materials for construction and repair - pmaterial uised in the construction of utensils and food contact surfaces shall be safe, non-absorbant and easily cleanable. observed sevreral napkins and linens used in direct contact of f |
| 2014-08-14 |
42 |
. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed several clean cutting boards stored in splash zone and on dirty faucet of prep sink.4-904.11 |
| 2014-08-14 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: wet wiping cloths shall be stored in sanitizer in between uses. observed a wet wiping cloth stored on cutting board at sushi bar area. |
| 2014-08-14 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed several spray bottles of cleaners and degreasers stored on handwashing sink. cdi, operator relocated toxic substances.7-102.11 common name-work |
| 2014-08-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed a container of g |
| 2014-08-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be hot held at 135 degrees or above. observed 1 container of rice hot held below 135 degrees f |
| 2014-08-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken and raw beef stored over sauces and other ready-to-eat foods in flip top prep cooler. obse |
| 2014-08-14 |
8 |
6-301.14 handwashing signage - cgeneral comment: provide a handwashing sign at handwashing sink at bar. observed bar handwashing sink with no handwashing sign. cdi, handwashing sign given to operator. |
| 2014-03-06 |
22 |
3-501.19 maintain written procedures prepared in advance made available to the regulatory authority when time as a public health control is being used. observed no written procedures available for regulatory authority for timing sushi rice but however ob |
| 2014-03-06 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. observed menu missing disclosure statement for sushi. verification required to ensure disclosure statement is provided. facility is going to e-mail/fax ne |
| 2014-03-06 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed one chemical bottle unlabeled. cdi, by labeling. |
| 2014-03-06 |
39 |
3-304.14 when not in use store wet wiping cloths in chemical sanitizer. observed wiping cloths laying on counter. |
| 2014-03-06 |
14 |
4-601.11 (a) ensure equipment food contact surfaces and utensils are clean to sight and touch. observed food debris remaining inside lettuce spinner and metal pans stored at dish area. cdi, taken to dish area to be cleaned. |
| 2014-03-06 |
47 |
4-602.13 maintain non food contact surfaces clean. observed cleaning needed in on shelves inside walk-in cooler and at cook area. observed build-up and grease. |
| 2014-03-06 |
54 |
6-403.11 store personal items away for restaurant food. observed pills, eye drops, keys,etc. stored with restaurant items. |
| 2014-03-06 |
42 |
4-901.11 air-dry dishes before stacking. observed metal pans stacked wet on dish shelf. |
| 2013-03-21 |
53 |
observed cleaning needed under all equipment and coolers in kitchen area special attention at all drain locations. |
| 2013-03-21 |
42 |
observed pans over 3 comp sink stacked wet. ensure to allow for air drying prior to nesting or stacking. |
| 2013-03-21 |
30 |
no variance. documentation given to manager |
| 2013-03-21 |
21 |
general comment: ensure that any ready to eat items which will be held for more than 24 hours must be date marked. if temps are 41 or below items may be held up to (7) seven days. if between 42-45 degrees items may be held for (4) four days. |
| 2013-03-21 |
14 |
observed some cleaned stacked dishes had rice stuck to surface. ensure that plates do not have any debris prior to stacking. cdi |
| 2013-03-21 |
2 |
observed no employee health policy at facility during inspection. cdi by given documentation to manager. |
| 2013-03-21 |
1 |
general comment: ensure that person in charge has been ansi certified and is onsite during all operational times. see rule:at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and |
| 2012-12-13 |
14 |
maintain all food contact surfaces properly cleaned and sanitized. observed dirty food storage pans stored above 3-compartment sink and knives with food debris stored as clean. |
| 2012-12-13 |
21 |
general comment- maintain proper date marking on all ready to eat foods. observed no date marking throughout. foods held at or below 41f degrees may be held no more than 7 days. foods held between 42-45f degrees may be held no more than 4 days before disc |
| 2012-12-13 |
26 |
general comment- maintain all chemical storage away from customer items. observed bottle of disenfectant stored on top shelf above prep cooler. |
| 2012-12-13 |
30 |
general comment- varience needed to sushi procedures- more information from the state office to come. |
| 2012-12-13 |
35 |
general comment- maintain all food items labeled. observed a few missing labels. |
| 2012-12-13 |
45 |
maintain all equipment and non food contact surfaces clean and in good repair. observed rice cooker with duct tape on handle- remove. observed shelving with food debris and top of bar cooler with mold build up. |
| 2012-12-13 |
41 |
maintain in use utensils properly stored and protected from contamination. observed customer plates sitting out on sushi counter next to customer seats. |
| 2012-12-13 |
42 |
maintain proper air drying of clean utensils and dishes. observed several wet stacked metal pans above 3-compartment sink. |
| 2012-12-13 |
13 |
maintain raw foods stored and separated. observed one pair of tongs used for raw chicken; beef; and shrimp. must use separate utensils to handle each meat. also observed raw eggs stored up against bag of onions in walk in cooler. maintain space incase of |
| 2012-12-13 |
39 |
general comment- maintain wiping cloths off of food prep areas. |
| 2012-12-13 |
2 |
general comment- observed no employee health policy. left information with pic. |