| Violation Date |
Code |
Description |
| 2018-12-05 |
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 pan without handle used as scoop inside dry food ingredient bag and knif |
| 2018-12-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on cutting board and dishwasher wiping clean equipment. ensure clean equipment is air dried. |
| 2018-12-05 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed dry storage container of creamer and flour not labeled by common name of food. |
| 2018-12-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed specials menu board for salmon sushi not identified with consumer advisory. cdi, consumer advisory prov |
| 2018-12-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed container of bean sprouts transferred to container in prep unit over 24 hours not date marked. |
| 2018-12-05 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed ice machine internal compartment accumulating black soil residues and in need of cleaning. |
| 2018-12-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored with package of raw beef that were removed from commercial packaging in walk in freezer. observed raw egg stored over sauce in prep unit and raw |
| 2018-12-05 |
6 |
2-301.14 when to wash - p - wash hands when soiled. observed food employee touch soiled wet wiping cloth with gloved hand then handle clean container of food without removing their gloves and washing hands. observed dishwasher handle soiled equipment on |
| 2018-12-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on storage rack over consumer product and food storage. |
| 2018-09-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic on site upon arrival did not have certification. cdi by instruction. at least one person with managerial control shall be on site at all times during food |
| 2018-09-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish over cream cheese in display case at sushi bar. observed raw chicken removed from commercial packaging and stored in sheet pans over cut lettuce and raw b |
| 2018-09-07 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed 2 soda nozzles accumulating food residues. cdi, nozzles relocated for cleaning. |
| 2018-09-07 |
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 several scoops and utensils without handles used to dispense food ingred |
| 2018-09-07 |
42 |
storage of soiled and clean linens - c - observed cloth on waist of food employee. repeat.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers being wet stacked.4-903.11 (a), (b) and (d) equipment, utensils, |
| 2018-09-07 |
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 - observed broken fryer basket and absorbent wooden spoon with damage. |
| 2018-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed keg cooler accumulating some food debris and soil. observed gasket of low prep unit accumulating some residues. |
| 2018-09-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored over product for consumer in low refrigerator. |
| 2018-09-07 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service manufacturer containers being washed and reused. |
| 2018-05-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ready to eat sauce stored below unwashed produce in walk in unit. vr required to ensure that unwashed produce is separated from other ready to eat foods. |
| 2018-05-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on-site upon arrival. manager arrived during inspection. cdi by instruction. |
| 2018-05-01 |
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 - observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands th |
| 2018-05-01 |
8 |
6-301.14 handwashing signage - c - observed no handwashing sign at hw sink behind bar. cdi, sign provided.6-301.11 hand washing cleanser, availability - pf - observed no hand soap available at var handwashing sink. cdi, hand soap provided. |
| 2018-05-01 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed escolar also labeled as white tuna on sushi menu. cdi, operator adjusted menu. |
| 2018-05-01 |
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 tphc written procedure |
| 2018-05-01 |
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 clean equipment stored on prep sink that employee was using while preparing raw chicken.4-803.11 storage of soiled linen |
| 2018-05-01 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed some containers of dry food ingredients not labeled by common name of food. ensure that all foods not easily recognizable are labeled by common name of food ingredient. |
| 2018-05-01 |
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 bag of onion stored on ground that operator stated was from a delivery. |
| 2018-05-01 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed dust accumulating on ceiling ventilation systems in restrooms. |
| 2018-05-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed windex in spray bottle not labeled as required. cdi, spray bottle labeled while on-site. |
| 2018-01-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the faucet at the 3-compartment sink. have repaired. repeat. |
| 2018-01-12 |
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 the floors of the walk in freezer floors and the shelves in the walk in cooler. have cleaned. |
| 2018-01-12 |
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 pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. do not towel dry. |
| 2018-01-12 |
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 the handle of the scoop stored in the corn starch bin. cdi-the scoop |
| 2018-01-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p determined that some of the pans that are hand washed are not being properly sanitized after washing and rinsing. cdi- discussed with the manager that they should eith |
| 2018-01-12 |
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 observed employee only wash hands for about 5 second. they were barely rinsed off after using so |
| 2018-01-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored around the facility. cdi-the drinks were removed. repeat. |
| 2017-12-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw fish in the walk in cooler. cdi-the chicken was moved to the bottom shelf. |
| 2017-12-19 |
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 observed employee washing their hands with their gloves on. cdi-had the employee take their glov |
| 2017-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing a cup out in the hand washing sink. cdi-explained that the hand washing sink is only for washing hands. |
| 2017-12-19 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed spring roll only reheated to 121f. cdi-the product was reheated to 175f. |
| 2017-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on the counter next to facility food product. cdi-the dirnk was removed. |
| 2017-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed three boxes of product stored on the floor in the walk in freezer. cdi-the boxes were placed onto the shelves. |
| 2017-12-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the faucet to the 3-compartment sink leaking water. manager stated they have to special order a new faucet. have repaired. repeat. |
| 2017-12-19 |
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 written on the sus |
| 2017-09-25 |
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 several employees bare handing food. cdi-had to stop entire kitchen to explain the use of gloves and read |
| 2017-09-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink at entrance to the kitchen. cdi-a waiter brought paper towels to the sink. repeat. |
| 2017-09-25 |
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 observed no time written for the su |
| 2017-09-25 |
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 eggs cooling in the top of the flip top cooler. this is not an adequate |
| 2017-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small flies at the bar hand sink area. increase pest control methods. |
| 2017-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of food product on the floor in the walk in freezer. cdi-the boxes were placed onto shelves. |
| 2017-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a mallet with dried on food product. cdi-the mallet was sent throughout the dish machine for cleaning and sanitizing. repeat. |
| 2017-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed the damaged gaskets to the walk in cooler door and the sushi reach in cooler door. have repaired. |
| 2017-09-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed several leaks to the prep sinks in the back. have repaired. repeat. |
| 2017-09-25 |
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 dirty floors at the bar area and drain. have c |
| 2017-09-25 |
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 several containers with no handles stored in the dry storage product, |
| 2017-06-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed several leaks at the 3-compartment sink, and a slight leak at the back prep sink. have repaired. |
| 2017-06-21 |
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. observed the handles to the scoops in the rice bin stored in the product. als |
| 2017-06-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed shrimp tempura only cooked to 80f. had the employee place the product back into the fryer, it was then only cooked to |
| 2017-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the inside of the rice cooker container. cdi-the pans was cleaned and sanitized. |
| 2017-06-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped into the hand washing sink. cdi-the ice was melted down, and explained to the manager to use the prep sink instead of a hand washing sink.6-301.12 |
| 2017-06-21 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee touching their face several times. cdi-told the employee to stop touching their face, they discarded their gloves and then washed hands thoroughly. |
| 2017-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two packages of dumplings above 45f in the vegetable flip top unit. the product was sitting ontop of other containers, which is keeping the product from staying below 45f. cd |
| 2017-01-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two hand washing sinks with no paper towels. cdi-paper towels were brought out to each sink. |
| 2017-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on the inside of the ice machine. cdi-the white plate was removed and sent through the dish machine for cleaning. repeat. |
| 2017-01-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on a middle shelf with no lid. cdi-the drink was moved to a proper location with a lid to prevent contamination. |
| 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 the spicy tuna crisp on the menu not proper asterisked to inform the customer that the product can be un |
| 2017-01-19 |
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. observed a knife stored wedged between two tables. cdi-the knife was removed |
| 2017-01-19 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed container of sliced limes with a sticker still on one of the limes. cdi-the limes were discarded. wash fruits and vegetables prior to using. |
| 2017-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in the walk in cooler and the shelves storing the soda containers. have replaced. repeat. observed a damaged gasket to the sushi reach in cooler. have replaced.4-205.10 ensure equipm |
| 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 buildup to the hood vents. have cleaned. |
| 2017-01-19 |
26 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spray bottle of bleach sanitizer too strong. cdi-the bottle was remade to the correct strengths.7-102.11 label working containers of toxic materials such as cleaners and sanit |
| 2016-10-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - observed raw shrimp stored over ready to eat snow crab portioned containers. cdi - moved. |
| 2016-10-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed ice machine with mold build up. observed soda nozzle at bar with mold build up. items shall be cleaned at a frequency necessary to prevent mol |
| 2016-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed fish used for sushi, lettuce, and other greens in three door reach in reading 49-53f. observed three door reach in reading an air temperature of 53f.observed tofu reading 54f. |
| 2016-10-13 |
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 on sushi rice upo |
| 2016-10-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0 pts - observed smoked salmon (cold smoked = raw) not labeled on the menu with the required asterisk. cdi - ast |
| 2016-10-13 |
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 two large containers not labeled. observed containers holding ingredients on the grill line not labeled. 3-60 |
| 2016-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed one wet wiping cloth stored on cutting board on grill line.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed sanitizer bucket on t |
| 2016-10-13 |
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. - 0 pts - observed containers with no handles stored in food. only use containe |
| 2016-10-13 |
45 |
4-501.11 maintain equipment in good repair. -observed rusted shelving. repair or replace rusted shelving. repeat - wood, use limitation - c: observed wooded bowl and wooden spoon damaged. must provide documentation that wooden utensils are made of hard ma |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed through cleaning needed throughout. - several of bins holding packed foods in coolers and freezers are soiled. - containers holding ingredients o |
| 2016-10-13 |
37 |
7 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat - observed two pans of shrimp stored directly on floor in walk in and walk in freezer. food shall not be stored on the floor. |
| 2016-08-12 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed a pan of cooked chicken breast pieces placed in top of the flip top cooler to cool. prep coolers shall not be used for cooling |
| 2016-08-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can stored directly in front of the sink. keep accessible at all times to ensure proper hand washing. |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tofu on ice bath at 64 f due to the ice bath melted. cdi- more ice was added during inspection to ensure proper temperature.observed dumplings thawing in the flip top cooler st |
| 2016-08-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed many unlabeled bottles of chemicals in the kitchen. cdi- marked with sharpie. repeat |
| 2016-08-12 |
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 bulk bins of products not properly labeled. |
| 2016-08-12 |
54 |
6-303.11 lighting intensity- observed three burned out lights at the hood.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 build-up on the hood vent |
| 2016-08-12 |
45 |
4-501.11 maintain equipment in good repair. -observed rusted shelving. repair or replace rusted shelving. repeat -observed cracked taped sushi display case. wood, use limitation - c: observed wooded bowl and wooden spoon damaged. must provide documentati |
| 2016-08-12 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: observed kitchen hand sink caulk missing. reseal all hand sinks in kitchen area to wall. repeat |
| 2016-08-12 |
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 bucket with ginger stored on the floor at the sushi bar area.-observed a pan with raw beef stored on top of the trash can in t |
| 2016-05-20 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: observed kitchen hand sink caulk missing. reseal all hand sinks in kitchen area to wall. repeat |
| 2016-05-20 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p no back flow device observed at the can wash. provide the required back flow prevention device. verification required. |
| 2016-05-20 |
45 |
4-501.11 maintain equipment in good repair. -observed rusted shelving. repair or replace rusted shelving. repeat-observed cracked taped sushi display case. replace sliding doors on sushi display case. repeat 4-101.17 wood, use limitation - c: observed woo |
| 2016-05-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled bottle of cleaner in the kitchen. cdi- marked with sharpie. |
| 2016-05-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna stored above sauces in the reach-in sushi cooler. cdi- tuna moved to the bottom shelf. |
| 2016-05-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the bar hand sink. cdi- soap placed at the hand sink.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at t |
| 2016-02-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: reseal all hand sinks in kitchen area to wall. |
| 2016-02-24 |
45 |
4-501.11 maintain equipment in good repair. repair or replace rusted shelf used for buckets of soy sauce. replace sliding doors on sushi display case. cracked and taped. must add a splash guard to other side of hand sink near cooking area to avoid contami |
| 2016-02-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: clean inside ice machine onnedges of flap and inside door. 4-501.114 maintain sanitizer at correct concentrations. -p: sanitizer bucket for wait staff less th |
| 2016-02-24 |
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 wait staff topping salads with carrots and small whole tomatoes with bare hands. cdi-replaced with fresh p |
| 2015-11-19 |
6 |
2-301.15 only wash hands in handwashing sink.-pf: observed employee rinse hands in sink used for dumping in bar area then put on gloves. must wash hands with soap and water in hand sink following the proper procedures.2-301.15 where to wash - pf: observed |
| 2015-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ice machine. black substance present. |
| 2015-11-19 |
45 |
4-501.11 maintain equipment in good repair. replace damaged windows on sushi bar, counter under sushi rice, rusting shelving in kitchen. suggest adding a splash guard on hand sink near fryers or move tempura mix/batter so that there is 12inches of space t |
| 2015-11-19 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf: observed employee handling cut cucumber with bare hands. employee was also wearing a band aid on hands while handling foods. cdi-discarded. observed waiter wra |
| 2015-11-19 |
54 |
6-305.11 designation-dressing areas and lockers - c: personal items such as phones must not be stored on counters on shelving used for food or prepping food. |
| 2015-11-19 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace missing baseboard tile next to fryer. observed cracked floor tiles near 3 comp sink. replace. |
| 2015-09-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors behind equipment and against baseboards. clean ceiling near air vent in walk in cooler.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace missing baseboards unde |
| 2015-09-10 |
45 |
4-501.11 maintain equipment in good repair. repair/replace rusting shelving. repair sliding door on sushi case. replace counter top used to store sushi rice warmer. |
| 2015-09-10 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. store breaders on racks in a manner that is out of the splash zone of hand sink on cooking line. |
| 2015-09-10 |
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 raw shrimp cooling after prep completely covered. cdi-vented to ensure p |
| 2015-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside dish machine thoroughly. |
| 2015-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink(covered) stored with and above utensils. |
| 2015-05-04 |
45 |
general comment4-501.11 maintain equipment in good repair. dry goods racks beggining to rust. repaint or replace. |
| 2015-05-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf pan scrubber stored in handsink at cook line. cdi - relocated. |
| 2015-05-04 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed the facility is selling escolar that is listed as white tuna on the menu and tilapia as red snapper. this is a violation of the honestly presented provisions in |
| 2015-05-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p one bucket of sanitizer in excess of 200ppm chlorine. cdi - diluted to acceptable range. |
| 2015-05-04 |
49 |
general comment5-205.15 maintain a plumbing system in good repair.-p faucet in men's room is very loose and in need of repair. |
| 2015-05-04 |
41 |
general comment3-304.12 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. |
| 2015-05-04 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p employee recontaminated hands after washing by touching soiled faucet handles with bare hands to turn water off. cdi - educated; rewashed. |
| 2015-05-04 |
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 roe cooling in sushi display and crab sticks cooling while tightly wrap |
| 2014-12-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee drink and employee food on a shelf with items used in the commercial operation. keep separate. cdi. |
| 2014-12-29 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed the facility is selling escolar that is listed as white tuna on the menu and tilapia as red snapper. this is a violation of the honestly presented provisions i |
| 2014-12-29 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed a bag of dried goods was not sealed or covered. cdi - wrapped in plastic. |
| 2014-12-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed hand sinks that had been used as dump sinks. cdi. |
| 2014-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels not held in sanitizer. |
| 2014-12-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items need to be kept separate from the commercial operation in a designated area. observed personal items throughou |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed a sauce with cooked garlic that was not being held under refrigeration. cdi- placed in a refrigerator as it was only 54f. also observed tofu on ice 57f. cdi - ice added to |
| 2014-09-02 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf. one of the duties of the pic is to ensure employees are properly washing their hands. observed numerous employee hand wash violations. in addition, the employees at the sushi bar could not point out which o |
| 2014-09-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.12. observed employees in the kitchen and at the sushi bar were not washing their hands before donning gloves or between glove changed. follow the cleaning procedure to adequate |
| 2014-09-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed some black build up in the corners of the ice machine. |
| 2014-09-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed the consumer advisory on the main menu did not include a reminder statement such as these foods may be served raw or undercoo |
| 2014-09-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. 6-301.14 post a handwash sign at each handsink. 6-301.11 provide soap for handwashing at each handsink. -pf. observed what had been the hand sink at the bar had been |
| 2014-09-02 |
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 cook shrimp tightly covered. cdi - vented. |
| 2014-09-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels not stored in sanitizer. |
| 2014-09-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed 4 unlabeled spray bottle of chemicals and sanitizers. cdi - labeled. |
| 2014-03-10 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens a consumer advisory shall be provided when raw or undercooked proteins are offered. observed two items on main menu not covered under consume |
| 2014-03-10 |
22 |
3-501.19 time as a public health control written procedures shall be provided and followed for tcs foods held under tphc. observed inadequate written procedures and sushi rice time not marked. vr template provided |
| 2014-03-10 |
21 |
3-501.17 date marking date mark appliacble tcs foods held for more than one day shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded. observed multiple sashimi fish not date marked.cdi- |
| 2014-03-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation raw foods shall not be stored above ready ot eat foods in cold holding. observed raw calimari stored above cut leafy greens in refrigerator. cdi- reorganized |
| 2014-03-10 |
6 |
2-301.14 when to wash food employees shall wash hands between handling soiled an clean utensils or ready to eat foods. observed serving staff not washing hands after handling soild utensils from public and serving/dispensing food to public. cdi- corrected |
| 2013-09-30 |
14 |
4-601.11(a) food contact surfaces must be clean to sight and touch. observed mold in ice machine, cdi by cleaning. |
| 2013-09-30 |
27 |
3-502.11 facility is using a specialized food process that has not been approved by the regulatory authority. facility serving sushi rice without a variance. discussed options with pic regarding applying for a variance as an option or using time as a publ |
| 2013-09-30 |
8 |
6-301.12 each handwashing sink must be supplied with individual disposal towel and hand soap. no towel at handsink in kitchen area and hand sink in bar area did not have soap. cdi- refilled towel dispenser and supplied soap at bar sink.5-205.11 (b) a hand |
| 2013-09-30 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter.. |
| 2013-09-30 |
30 |
8-103.11 obtain a variance from the state committee for any specialized processes (such as sushi rice). see item #27 |
| 2013-04-15 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-04-15 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2013-04-15 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-04-15 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d |
| 2013-04-15 |
14 |
if immersion in hot water is used for sanitizing in a manual operation; the temperature of the water shall be maintained at 77oc (171of) or above. p observed food employee ladle detergent into hot wok; use ladle to push steel scrubber around in pan; dump |
| 2013-04-15 |
12 |
rules require letters of guarantee for sashimi fish. observed facility needs current letters. cdi- cti |
| 2013-04-15 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-18 |
7 |
3-301.11-food employees may not contact exposed; ready-to-eat food with their bare hands. observed employee cutting lemons with bare hands. cdi-employee washed hands and put on gloves. lemons were voluntarily discarded. |
| 2013-02-18 |
14 |
4-501.14-ensure proper sanitizer concentration. observed sanitizer in bucket and three compartment sink tested at less than 10ppm chlorine. cdi-sanitizer was remade to proper concentration. |
| 2013-02-18 |
23 |
3-603.11-provide a consumer advisory for raw or undercooked foods. observed no consumer advisory. cdi-by instruction also provided facility with a hand out on new rule changes. |
| 2013-02-18 |
26 |
7-102.11-working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed unalebeled spray bottles of che |
| 2013-02-18 |
39 |
3-304.14-ensure proper wet wiping cloth storage. observed wet wiping cloths stored on prep surfaces. cdi-wet wiping cloths were put in a bucket of sanitizer. |
| 2013-02-18 |
30 |
8-103.11-facility shall provide necessary information for sushi rice acidification for a variance. cdi-by instruction. |
| 2013-02-18 |
49 |
5-205.15-system maintained in good reapair. observed faucet loose in women's restroom. |
| 2013-02-18 |
27 |
3-502.11-a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before using food additives or adding components such as vinegar: pf (1) as a method of food preservation rather than as a |
| 2012-11-15 |
14 |
4-601.11-food contact surfaces shall be clean to sight and touch. observed mold in top of ice bin. cdi-ice bin was cleaned and sanitized. |
| 2012-11-15 |
39 |
3-304.14-wiping cloths shall be held between uses in a chemical sanitizer solution. observed wet wiping cloths stored on prep surface. |
| 2012-11-15 |
37 |
3-306.11-protect ice tea and water pitchers at bar. observed ice tea and water pitchers not protected. cdi-pitchers were protected. |
| 2012-11-15 |
23 |
3-603.11-consumer advisory shall include a disclosure and a reminder.disclosure shall include: identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contai |
| 2012-11-15 |
7 |
3-301.11-employees may not contact ready to eat foods with their bare hands. observed sushi chef peeling cucumbers with bare hands. cdi-cucumber was discarded. employee washed hands and put on gloves. |