| Violation Date |
Code |
Description |
| 2018-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on walk in cooler shelving and on the top of the divider wall between the dish machine and the prep. line of the kitchen. |
| 2018-07-20 |
33 |
3-501.13 use approved thawing methods. observed facility thawing salmon filets at room temperature above the flip top line cooler. |
| 2018-07-20 |
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 the facility using tphc fo |
| 2018-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in the walk in cooler with temperatures above 45f (see chart). around 3:00pm the ambient air temperature of the walk in cooler was 48f. the pic indicated this was l |
| 2018-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic containers stacked clean with product labels on them. cdi- labels were removed. |
| 2018-07-20 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee return soiled dishes to the kitchen then proceed with other tasks without first washing her hands. cdi- discussion with pic and employee about when to wash hands; employ |
| 2018-07-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored in the reach in portion of a flip top cooler above food items for the restaurant. |
| 2018-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup in the food contact surfaces of bento boxes stored over the prep line in the kitchen. cdi - pic moved bento boxes to 3-comp sink for cleaning. |
| 2018-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed carrots hot holding in steam well at 121f. cdi - pic voluntarily discarded and refilled steam well. extra pan of water removed so carrots are deeper into the steam well. -0- |
| 2018-03-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed sushi fish frozen, thawed and placed in service without date marking. observed no date markings on ginger dressing, shrimp sauce an |
| 2018-03-09 |
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 cooked prawns cooling in prep cooling from 11am at 61f with tight wrapping |
| 2018-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves over the 3-comp sink. -0- |
| 2018-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gasket of the walk in cooler. -0- |
| 2018-03-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpster outside. -0- |
| 2018-03-09 |
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 no handle on sushi flake scoop, handles down in tempura flour buckets an |
| 2017-10-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed dinner menu containing a consumer advisory on chicken. chicken is never undercooked in this facility. cdi |
| 2017-10-27 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed dish washer rinsing hands off in the pre-rinse sprayer of the 3-comp sink. cdi - pic educated employee and hands re-washed in the handsink.2-301.14 wash hands after activities that contaminate th |
| 2017-10-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee dumping and filling cook line pots ion the handsink. cdi - pic educated food employee on where to dump and fill pots. -0- |
| 2017-10-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fried prawns coolin gat room temperature at the beginning of the inspectio |
| 2017-10-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw beef in bucket stored directly on the floor in the walk in cooler. -0- |
| 2017-10-27 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice scoop stored in water at 76f on table beside the rice cooker. repea |
| 2017-10-27 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c water using equipment shall be sealed to the adjacent wall if thearea is subject to moisture. observed no caulking at the sushi station handsink to the wall behind the sink or the wall to the |
| 2017-10-27 |
33 |
3-501.13 use approved thawing methods. observed scallops thawing at room temperature and then moved under running water at 76f. cdi - pic educated on appropriate methods and temperatures for thawing. -0- |
| 2017-08-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed broken lids on the dumpster. repeat -.5- |
| 2017-08-29 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c water using equipment shall be sealed to the adjacent wall if the area is subject to moisture. observed no caulking at the sushi station handsink to the wall behind the sink or the wall to the |
| 2017-08-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed unwrapped eating utensils stored under front counter in bin with debris inside. -0- |
| 2017-08-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice scoop in bowl of water at room temperature at the beginning of the |
| 2017-08-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roaches in and around the press board cabinets at the front of the line. -1- repeat |
| 2017-08-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled shakers at the sushi prep, salad prep and cook line. -1- repeat |
| 2017-08-29 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed rice placed in service at a |
| 2017-08-29 |
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 one food employee drying hands on soiled wiping cloth located at his waist. cdi - hands r |
| 2017-06-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed reused schirachi bottles at the cook line without labels. -0- |
| 2017-06-22 |
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 food employee touch cooked carrots with bare hand in the walk in cooler. cdi - pic voluntarily discarded c |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cold holding spicy mayo in beverage cooler at 49f. cdi - pic voluntarily discarded and notified ehs that management is looking for replacement cooler already. -3- repeat |
| 2017-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed three live roaches at the storage cabinets at the front of the restaurant. pic produced pest control maintenance records and advised to maintain and increase as necessary to r |
| 2017-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed two broken lids on one trash dumpster and open doors on all dumpsters. -0- |
| 2017-06-22 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms.-0- repeat |
| 2017-06-22 |
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 dishes stored on rolling cart to the left of the cook line. cdi - pic moves cart out of splash zone. -.5- repeat |
| 2017-03-07 |
53 |
6-101.11 surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. replace these with nonabsorbent ceiling tiles. -0- |
| 2017-03-07 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin in the women's restroom. provide covered trash bin. -0- |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach in and prep coolers. repair. -0- |
| 2017-03-07 |
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 cutting boards stored at the rear of the prep sink faucet, exposed to leaking hot water handle. move to a clean, |
| 2017-03-07 |
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 foods cooling in cooler set at 30 on dial, producing ambient air at 47f. f |
| 2017-03-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle of bleach. cdi - pic labeled. -0- |
| 2017-03-07 |
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 tuna cut over 24 hours ago without date marking. raw tuna is rte since it is used in sushi. cdi - pic labeled. -1.5- repeat |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tofu, cooked broccoli and cooked rice cold holding in the walk in cooler at 48-50f. cdi - pic voluntarily discarded these. observed freshly made eel sauce on the counter. cdi - |
| 2016-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked shrimp and crab on top of steam table at 101f and 91f, respectively. cdi - items voluntarily discarded. -1.5- |
| 2016-12-13 |
21 |
3-501.17 date mark/label all tcs foods that are rte once opened or prepared and held more than 24hrs. -pf observed no date marking in sushi case although items are prepared and rte for albacore tuna at least 24 hours in advance. cdi - staff trained to dat |
| 2016-12-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roach to the left of cooking equipment on the wall. maintain and increase pest control as necessary. -0- |
| 2016-12-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. observed bracelet on cook at beginning of inspection. remove. -0- |
| 2016-12-13 |
53 |
6-501.11 floors, walls, and ceilings shall be in good repair. observed cracked floor tiles neat the handsink and dish machine and missing coulking to the wall moulding. repair all these. -1- repeat |
| 2016-08-08 |
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 build-up on ceiling vents. clean regularly. 6-50 |
| 2016-08-08 |
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 dishes stored next to the hand sink in kitchen area. |
| 2016-08-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on the luch special yellow small menu which contains raw fish. vr required. |
| 2016-08-08 |
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 marked 11am-3pm |
| 2016-08-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tempura shrimp out at room temperature. cook to order, keep above 135 f at all times, or cool in the cooler to below 45 f and reheat to order. cdi- placed in the cooler to coo |
| 2016-08-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish and quail eggs stored above cooked eel and sauces in the sushi prep cooler. cdi- raw foods are now properly separated. |
| 2016-05-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food kimchi and drinks stored in the coolers with food for sell to the customers. pic stated the kimchi is for personal food. |
| 2016-05-06 |
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 build-up on the floors under cook line area. cle |
| 2016-05-06 |
31 |
-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf salads were prepared wrapped and placed in the glass door cooler at the wait area. this cooler is maintaining other foods at 45 f. sala |
| 2016-05-06 |
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 no date marked on several containers of cooked cooled rice used for fried rice in the walk-in can reach-in coolers. observed no da |
| 2016-03-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live german cockroach in the kitchen. last pest control visit was 2/22/16. continue regular pest control visits to ensure facility is free of all pest. |
| 2016-03-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes stored on counters when not in use. |
| 2016-03-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef above vegetables in the walk-in cooler. observed raw fish stored above vegetables/sauces prep coolers. cdi -items were rearranged. reviewed proper storage order. repeat |
| 2016-03-03 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed residential cooking equipment in kitchen. remove this equipment from kitchen. repeat. |
| 2016-03-03 |
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 no date mark on open container of cream cheese in the walk-in cooler. cdi- date placed on the cream cheese. |
| 2016-03-03 |
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 observed no backflow device of the can wash. install a backflow device. vr required. |
| 2016-03-03 |
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 the shelf below the grill at the cook line. clean regularly. |
| 2016-03-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed toilets with gunky caulking. remove this and install smooth caulking |
| 2015-12-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked rice stored under raw chicken and beef in prep cooler. cdi - rice voluntarily discarded and storage order discussed at time of inspection. repeat -3- |
| 2015-12-07 |
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 all sushi fish in sushi bar without date marking. cdi - discussed with sushi chef that sushi is ready-to-eat in raw form and should |
| 2015-12-07 |
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 being held on ti |
| 2015-12-07 |
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 rice cooling in prep cooler overnight and salads cooling in beverage coole |
| 2015-12-07 |
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 salads cooling at 52f in beverage cooler. cdi - salads moved to walk in to cool. -1.5- |
| 2015-12-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed residential cooking equipment in kitchen. remove this equipment from kitchen. -0- |
| 2015-12-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed toilets with gunky caulking. remove this and install smooth caulking. -0- |
| 2015-12-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed meat thermometer in use. cdi - provide thin-probed thermometer for taking salad temperatures. -0- vr required no later tha |
| 2015-09-23 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair/replace broken floor tiles under drainboard at diah machine and repair hole in wall behind drink machine. repair throughout and where needed in facility.6-201.11 floors, walls an |
| 2015-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean top of dish machine, under grill and between fryers. |
| 2015-09-23 |
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 salads prepped today at 49f cooling tightly wrapped in small cooler. cdi- |
| 2015-09-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw fish in containers stored on top of cooked rice and cut veggies. observed raw shell eggs stored on top of cut veggies. cdi-rearranged storage order. |
| 2015-03-31 |
13 |
general comment3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw scallops stored on shelf above ready to eat sauces. cdi - scallops relocated to low shelf next to raw shrimp. |
| 2015-03-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one in facility has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-03-31 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p sushi chef recontaminated hands after wahing by grabbing faucet handles with bare hands to turn water off. cdi - reminded staff to use a barrier such as a paper towel |
| 2015-03-31 |
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 raw shrimp cooling in tighlty sealed container in low prep cooler. cdi - container |
| 2015-03-31 |
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 faciltiy is not currently date marking items used for sushi and held in the sushi display. cdi - items were backdated today. will return wit |
| 2015-03-31 |
33 |
3-501.13 use approved thawing methods. frozen sushi fish like salmon and escolar thawing on cutting board. cdi - discussed proper cooling methods with staff; fish moved to cooler to thaw. |
| 2015-03-31 |
35 |
3-601.12 food offered for sale in a way that does not mislead or misinform the consumer. facility has white tuna listed on menu and menu does not list escolar. invoices indicate that this is escolar and not whit tuna. vr - will return with in 10 days to v |
| 2015-03-31 |
52 |
general comment5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors on dumpster open. cdi - closed doors. |
| 2014-12-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not certified. |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed the prep cooler by the stove holding rice, butter, and other tcs foods at 49-56f. return visit required. |
| 2014-12-08 |
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 facility does not have a date marking system in place for ready to eat foods such as sauces or rice cooked on previous days. ret |
| 2014-12-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. obse3rved a bottle of bleach stored on the same shelving used for food. also observed a air plunger stored with single service. both were removed to another area where contamination will not oc |
| 2014-12-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink sitting on one of the tables in the food prep area. cdi -moved. |
| 2014-12-08 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed facility only has 97f water to wash dishes with. 110f or per label is required. 4-501.15 operat |
| 2014-12-08 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf. observed the hot water was only 97f which is not sufficient for proper washing. return visit required. |
| 2014-12-08 |
35 |
3-601.12 honestly presented - c. food shall be offered for human consumption in a way that does not mislead or misinform the consumer. observed facility has white tuna on their menu but is selling escolar and not white tuna. facility must discontinue t |
| 2014-09-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed some items on the main menu were not marked such as sashimi and tuna tartar. return visit required. |
| 2014-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed the fliptop refrigerator by the stove was holding foods such as raw chicken at 50f. cdi - turned down and the food dropped under 45f. |
| 2014-09-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the pic today was not a certified food protection manager. |
| 2014-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. facility does not have a date marking system in place. observed no dates on items in the facility. items requiring dating are any ready to |
| 2014-03-17 |
1 |
2-102.11 demonstration - c2-102.12 certified food protection manager - cthe facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the per |
| 2014-03-17 |
2 |
2-103.11 (m) person in charge-duties - pf. the people at the facility (pic and food workers) did not have any knowledge of employee heath policy, nor did they posess any policy they could show me. i left a copy of the sample policy. pic explained to em |
| 2014-03-17 |
18 |
3-501.14 cooling - p. cooked and cooled food has 2 hours to go from 135f to 70f and an additional 4 hours to reach 45f. observed a large bin of rice in the walk-in and two smaller containers in the prep cooler across from the cook line. observed all ha |
| 2014-03-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or lower. observed the facility had a small prep cooler with salads (cut lettuce) at 54f. two pans of ice |
| 2014-03-17 |
22 |
3-501.19 time as a public health control - p,pf. if time as a public health control is used for foods requiring temperature control, the facility must have a procedure that complies with the rules and have a way of keeping track of the tie. observed the |
| 2014-03-17 |
48 |
5-103.11 capacity-quantity and availability - pf. facility must have adequate hot water to meet the peak demands of the system. observed hot water at the hand sinks and 3 compartment sinks at 93f. facility must be able to provide 110f hot water for was |
| 2014-03-17 |
31 |
3-501.15 cooling methods - pf. use approved methods to cool foods such as thin layers in thin pans under refrigeration or using ice. observed 3 containers of rice that had been cooled in thick layers with the lids on. cdi - discarded. |
| 2014-03-17 |
34 |
4-302.12 food temperature measuring devices - pf. the facility did not have a thermometer. pic said that it broke and was discarded. cdi- an employee went and bought a digital thermometer. |
| 2014-03-17 |
39 |
3-304.14 wiping cloths, use limitation - c. store wet wiping cloths in sanitizer between uses. observed wet cloths not stored in sanitizer in the sushi area, cook line, and prep areas. cdi - placed in sanitizer. |
| 2014-03-17 |
26 |
7-102.11 common name-working containers - pf. label working containers of chemicals including sanitizer buckets. observed an unlabeled sanitizer bucket. cdi. |
| 2013-11-26 |
54 |
6-403.11(a) employee drinks, phones, food, etc shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. employee drinks and jacket not in designated area. |
| 2013-11-26 |
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. |
| 2013-11-26 |
21 |
3-501.17 ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. observed numerous foods that meet the criteria were not date marked. cdi |
| 2013-11-26 |
14 |
4-501.114 food contact surfaces shall be sanitized in mechanical dish machine. observed no chlorine concentration present in dish machine. cdi- manager replaced chlorine container feeding machine during inspection. chlorine levels were verified. |
| 2013-11-26 |
1 |
2-102.12 a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic not certified. deductions will begin january 1, 2014 |
| 2013-08-20 |
1 |
2-102.12 a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic not certified. deductions will begin january 1, 2014.2 |
| 2013-08-20 |
2 |
.2-201.11 employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handout. pic went over handout with staff and handout posted. cdi |
| 2013-08-20 |
20 |
.3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. cut leafy greens (salad) in reach-in at 56f. thermometer on reach-in showing temperature above 55f. items were placed in walk-in. cdi |
| 2013-08-20 |
23 |
3-603.11 ensure complete consumer advisory is provided for foods served undercooked. consumer advisory must include disclosure and reminder. verification in 10 days to ensure compliance. handout and instructions given. |
| 2013-08-20 |
21 |
3-501.18 tcs rte foods shall be discarded no later than the 4th day after preparation when storage temperatures are between 41 and 45f. observed tcs rte foods being kept more than 24 hours in the walk-in cooler consistently maintaining food between 41 and |
| 2013-08-20 |
30 |
8-103.11 obtain a variance for the state committee for any specialized processes. see item #27 |
| 2013-08-20 |
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. |
| 2013-08-20 |
41 |
3-304.12 ensure scoops with handles are used for dry goods and are stored with handle out of product. bowl used to dispense rice. cdi- bowl was removed. |
| 2013-08-20 |
27 |
3-502.11 facility is using a specialized food process that has not been approved by the regulatory authority. facility serveing sushi rice without a variance. discussed options with pic regarding applying for a variance and using time as a public health c |
| 2013-02-05 |
39 |
3-304.14-cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution. |
| 2013-02-05 |
23 |
3-603.11- an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to |
| 2013-02-05 |
21 |
3-501.17- ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; |
| 2013-02-05 |
20 |
3-501.16-ensure proper cold holding 45f or below of time/temperature control for safety foods. observed beef 48f; chicken 47f in top of cook line reach-in cooler. cdi-beef and chicken were put in the walk-in cooler to rapidly cool to 45f or below. obs |
| 2013-02-05 |
13 |
3-302.11-food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed raw shell eggs stored above a case of cabbage in walk-in cooler. cdi-eggs w |
| 2013-02-05 |
1 |
2-102.12- at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no certified food protection manager. instructi |
| 2012-11-12 |
26 |
7-102.11-observed a spray bottle of cleaning chemicals not labeled. cdi-bottle was labeled. |
| 2012-11-12 |
54 |
6-202.11-observed unshielded bulb in walk-in cooler. |
| 2012-11-12 |
39 |
3-304.14-observed wet wiping cloths stored on prep surface. |
| 2012-11-12 |
33 |
3-501.13-observed frozen salmon thawing on prep counter. |
| 2012-11-12 |
1 |
2-103.11-observed no certified food protection manager. instruction given. |