| Violation Date |
Code |
Description |
| 2018-11-20 |
45 |
4-101.19 nonfood-contact surfaces - c observed a wooden support for handsink in female restroom exposed to moisture. ensure that wood is sealed or painted to render it moisture resistant. |
| 2018-11-20 |
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 bulk dry product bins with scoop handle stored down into product and ano |
| 2018-11-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed salads cooling while covered in a low boy unit rated for holding. cdi: sal |
| 2018-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of pooled eggs at 64f in walk in unit. pic stated that eggs are kept on chef cart at times during lunch and placed into walk in after. ehs stated that this is not ac |
| 2018-11-20 |
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 pre-made salads at 49f more than 4 hours after cooling began. cdi: salads voluntarily discarded. |
| 2018-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving above prep sink used to store clean utensils with greasy residue in need of cleaning. repeat. |
| 2018-08-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several unlabelled spices on chef's cart. cdi: spice pans labelled. |
| 2018-08-16 |
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 seafood soup cooling under counter at hot holding area and shrimp cooling |
| 2018-08-16 |
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 chcken in walk in cooked yesterday with no date label. cdi: chicken dated for 08/16. repeat. |
| 2018-08-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed lettuce stored directly on shelving in reach in unit with no protection. cdi: lettuce discarded. |
| 2018-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf access to handsink blocked by rice bin by dish machine. cdi - trash can relocated. repeat. |
| 2018-06-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black residue along sides and back of ice chute. cdi: pic cleaned chute during inspection. |
| 2018-06-13 |
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 shrimp, cabbage and lettuce in walk in unit with no dates. pic stated that all items were prepared yesterday (06/12). cdi: a |
| 2018-06-13 |
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 sushi rice from the night b |
| 2018-06-13 |
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 pooled eggs cooling in a flip top unit rated for holding temperature, rath |
| 2018-06-13 |
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 caulking with dark residue along backsplash of t |
| 2018-06-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out cups at bar area displayed with lip contact surface exposed. |
| 2018-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy residue on shelving around dish area and in walk in unit. repeat. |
| 2018-06-13 |
33 |
3-501.13 use approved thawing methods. observed sushi tuna thawing in standing water in prep sink at sushi area. |
| 2018-03-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed snow peas stored over rte noodles in walk in cooler. cdi - snow peas relocated to low shelf with other unwashed produce items. |
| 2018-03-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf access to hand washing sink blocked by trash can by dish machine. cdi - trash can relocated. |
| 2018-03-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic food containers stored as clean with intact stickers and sticker residue. cdi - all sent to dish area for processing. |
| 2018-03-19 |
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 cooked beef cooling in flip top cooler. cdi - relocated to walk in cooler for rapid |
| 2018-03-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food containers wet stacked on drying racks. separate to allow air drying. |
| 2018-03-19 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low prep cooler door gaskets and rusty shelves in walk in cooler. |
| 2018-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust build up from walk in cool fan guards, walk in cooler shelves, and crumbs from low prep cooler door gaskets. |
| 2017-11-03 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf- observed no pic present during the start of the inspection. cdi- the pic arrived at the end of the inspection. |
| 2017-11-03 |
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 tofu at 88f and prepared at 12:00pm according to an employee. ehs observed the tofu at 71f at 2:00. the first cooling param |
| 2017-11-03 |
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- repeat- observed sushi rice on time |
| 2017-11-03 |
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 tofu not meeting the first cooling parameter. the item was tightly |
| 2017-11-03 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed cut lettuce at 38f in the walk in cooler and uncovered. facility had all other tcs foods below 45f covered. |
| 2017-11-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed all portable cutting boards in need of replacing do to deep cuts and grooves. |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed food debris and grease build up on equipment. grease build up was noted on fryer and cookline equipment. also observed handles of equipment in need |
| 2017-11-03 |
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 hard to reach areas in need of cleaning do to f |
| 2017-11-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed the back door open during the start of the inspection. door closed by ehs. |
| 2017-07-07 |
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 working containers of salts not labeled. cdi- pic labeled the items. |
| 2017-07-07 |
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 repeat- observed shrimp (69f), rice (130f), chicken (100f), soup (122f), and noodle |
| 2017-07-07 |
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 not being marke |
| 2017-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed noodles (48f) and shrimp (51f) both above 45f. cdi- pic voluntarily discarded the items. |
| 2017-07-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed two sanitizer buckets at 0 ppm cl. cdi- pic changed both buckets to 50 ppm cl.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight |
| 2017-07-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw salmon stored above fresh produce on a shelf in the walk in cooler. ehs did not observe any cross contamination. cdi- pic had an employee re-arrange the storage |
| 2017-05-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several dead roaches in the back prep area. pic stated pest management had recently been at the facility. |
| 2017-05-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed stickers and sticker residue on several pans stored clean. |
| 2017-05-15 |
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 shrimp and noodles tightly covered, in deep pans and cooling. cdi- |
| 2017-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several pans stacked together and still wet. 4-904.11 kitchenware and tableware-preventing contamination - c- observed pre-set tableware not protected. ehs discussed that |
| 2017-05-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed employee drink being stored on the handsink. cdi- pic voluntarily discarded the item. ehs informed pic to educate employees that handsinks are for only handwas |
| 2017-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat- observed gaskets, handles and inside of reach in coolers with food debris build up. also observed grease build up on ventilation hood and parts of th |
| 2017-05-15 |
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 floors and walls in need of cleaning due to dir |
| 2017-05-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards in need of replacing due to deep cuts and grooves. |
| 2017-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- observed gaskets and inside of reach in coolers with food debris build up. also observed grease build up on ventalation hood. clean items as often as |
| 2017-03-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. 0pts- observed unprotected cups near waiter station. |
| 2017-03-10 |
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 0.5pts- observed lettuce (48f) tightly covered and pre-cooked chicken (55f) in a de |
| 2017-03-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf -0pts- observed two sanitizer buckets not labeled. cdi- pic labeled buckets. |
| 2017-03-10 |
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 1.5pts- observed pre-cooked chicken, crab salad, chicken wings and shrimp in the walk in cooler not date marked and prepared yesterda |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat 3pts- observed cooked steak (60), cooked chicken (60), rte shrimp (70), lettuce (50), sprouts (53), tofu soup (49) and raw eggs at (67)all above 45f. cdi- all items above 45f were |
| 2017-03-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p 0pts- observed an employee grab raw beef with gloved hand and then attempt to work with rte food. cdi- employee was instructed to wash hands by ehs and pic. rt |
| 2016-12-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf 1.5pts- observed no documentation of spanish speaking employee signed employee health policy. cdi- pic was informed all employ |
| 2016-12-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p 0pts- observed dish washing employee handle soiled dishes and then hand |
| 2016-12-28 |
9 |
3-201.11 use food from approved sources only. -p 0pts- observed tea without any identification if it had been regulated by fda. cdi- pic informed ehs it was for personal use and removed it from the establishment. |
| 2016-12-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p 0pts- observed sanitizing bucket at 10ppm cl. cdi- pic changed out bucket in the kitchen with sanitizer from the sink, which was at 100 ppm cl. |
| 2016-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5 pts- observed fried tofu in the flip top at 50f and sweet and sour chicken at 48f in the walk in. cdi- pic moved fried tofu to the walk in to quickly cool and split the sour chicken |
| 2016-12-28 |
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 1.5pts- observed crab filling date marked for 12/18. cdi- pic voluntarily discarded.3-501.17 date mark/la |
| 2016-12-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. 0pts- observed several scoops in the flour and sugar that were embedded in the pr |
| 2016-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts repeat- observed rust build up on racks and dust build up on fan covers in the walk in cooler. |
| 2016-12-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed employee tea and food stored with retail items. |
| 2016-08-23 |
53 |
6-101.11(a)(3) surface characteristics-indoor areas - c ceilings in toilet rooms shall be installed so that they are nonabsorbent, smooth and easily cleanable. observed absorbent ceiling tiles installed in the restrooms. replace these with nonabsorbent ce |
| 2016-08-23 |
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 rungs of the speed rack and in the hood. clean. -0- |
| 2016-08-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauces and bottled water stored directly on the floor. elevate at least six inches. -0- |
| 2016-08-23 |
14 |
4-602.11(c) clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed knife for cream cheese filling for crab rangoon in mixture overnight. clean at least every four hours. cdi - pic removed the utensils left in |
| 2016-08-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed unwrapped raw and cooked chicken in the reach in and walk in, respectively. wrap items that are not in the cooling process. 3-302.11(a) separate unwa |
| 2016-08-23 |
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 sushi prep touching krab sticks with bare hands. pic stated the krab sticks adhere to gloves. cdi - bare ha |
| 2016-05-26 |
1 |
2-102.12 certified food protection manager - c observed no certified food protection manager present on arrival. |
| 2016-05-26 |
6 |
2-301.12 cleaning procedure - p observed several employees using hands to turn off water after hand wash. use paper towel to turn off water or other approved method. cdi-verbal instruction |
| 2016-05-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed employee wash hands in prep sink. cdi-redirected to wash hands in hand sink only. |
| 2016-05-26 |
26 |
7-206.13 tracking powders, pest control and monitoring - p observed containers of roach tracking powder labeled not for use in food facilities. discard pesticide7-202.12 conditions of use - p,pf observed many spray cans of raid ant and roach. discard |
| 2016-05-26 |
31 |
3-501.15 cooling methods - pf observed chicken cooling in wic in a deep pan. cool foods in wic to 45f or below before putting them in make unit. cdi-transfered to shallow pans to cool. **quickly cool foods. use methods such as open/vented shallow pans |
| 2016-05-26 |
47 |
4-602.13 nonfood contact surfaces - c observed equipment greasy with heavy build-up. clean equipment, shelving, cabinets, etc. |
| 2016-05-26 |
36 |
6-501.111 controlling pests - pf observed roaches in dish area. ** keep the premises free of insects, rodents, and other pests. verification required6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed dead roaches in |
| 2016-05-26 |
43 |
4-502.13 single-service and single-use articles-use limitations - c observed single use containers being washed and reused. cdi-items disposed of. |
| 2016-05-26 |
45 |
4-101.11 characteristics-materials for construction and repair - p observed repurposed bottle with bottom cut of for use as a scoop. cannot use this because of the areas that cannot be readily cleaned. cdi-scoop disposed of. |
| 2016-05-26 |
35 |
3-601.12 honestly presented - c observed tilapia being substituted for red snapper on the sushi menu. either purchase red snapper or change menu to say tilapia. |
| 2016-03-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cutting board in sushi station not cleaned every four hours as deduced by explanation of cleaning procedure and frequency. cdi - pic instructed t |
| 2016-03-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed newly printed to-go menus without consumer advisory containing sushi items. make sure all menus reflect a |
| 2016-03-02 |
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 cracked wooden sushi rice bowl hanging over prep sink. pic stated this item will |
| 2016-03-02 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee handle raw fish, wrap raw fish and then go touch invoices for fish. employee attempted to then return to food prep. cdi - pic instructed handwashing. -2-2-301.12. follow |
| 2016-03-02 |
50 |
5-402.13 maintain sanitary sewage system.-p observed slow draining handsink and strong grease trap odor in the vicinity. have grease trap cleaned and make sure lines not blocked in kitchen. -0- |
| 2016-03-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in restroom. replace with cleanable tiles. -.5- 6-501.12 floors, walls, ceilings including the atta |
| 2016-03-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under rear handsink. repair. -0- |
| 2015-12-10 |
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. replace grout and seal wall to floor junction in restrooms. -0- |
| 2015-12-10 |
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 plastic panel behind ice dispenser of coke machine. clean. -0- |
| 2015-12-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sushi prep storing wet wiping cloth on cutting board. cdi - wiping cloth placed in sanitizer solution between uses. -.5- repeat |
| 2015-12-10 |
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 cooling salads in beverage cooler at front counter. cdi - salads vented to |
| 2015-12-10 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed unapproved tracking powder in use behind soda lines. cdi - pic discontinued use of product. read l |
| 2015-12-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed sushi prep employee using wet wiping cloth to clean hands between sushi rolls while wearing gloves. cdi - pic had employee wash hands and change gloves. change gloves when they |
| 2015-12-01 |
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 prep cooler and reach in being used for colling products. cdi - use walk i |
| 2015-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bleach sanitizer used for cleaning prep table at 0 ppm. cdi - pic remade sanitizer to correct strength. -1.5- |
| 2015-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked vegetables on table beside grill at 64f. cdi - pic voluntarily discarded vegetables. -3- repeat |
| 2015-12-01 |
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 small and medium-sized plastic containers used for spices in the kitchen and in the sushi bar. label these with the commo |
| 2015-12-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken thawing over raw scallops. cdi - pic moved scallops to another shelf. -1.5- |
| 2015-12-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths in sanitizer that was 0 ppm. cdi - pic replaced solution to one of proper strength. -.5- |
| 2015-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups near soda dispenser. air dry before stacking. repeat. -1-4-803.11 storage of soiled linens - c observed soiled linen stored in water bucket under 3-comp si |
| 2015-12-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at prep sink beside handsink in kitchen at the nozzle. repair. -1- |
| 2015-12-01 |
37 |
3-303.12 storage or display of food in contact with water or ice - c do not store opened package of food indirect contact with undrained ice or water, observed two open and cut lettuce heads submerged in water in the walk in cooler. drain water. -0- |
| 2015-11-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2015-11-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed steamer basket cleaned only once pre day, per pic. cdi - pic instructed that food contact surfaces need to be cleaned at least every 4 hours or w |
| 2015-11-19 |
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 chicken with date marking of 11/18 at 64f in walk in cooler. cdi - pic voluntarily discarded the chicken. -1.5- |
| 2015-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw meat and other items in prep cooler cold holding at 55-64f. cdi - all items were placed in walk in to cool. -3- repeat |
| 2015-11-19 |
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 sushi in the walk in cooler without date marking that was in the facility for days. cdi - instructed pic that sushi fish is ready-t |
| 2015-11-19 |
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 sushi rice being held on ti |
| 2015-11-19 |
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 tightly covered deep bins of food cooling in the walk. vent these for pro |
| 2015-11-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spice shakers and cans present on rolling rack at the stove without labels. label these with the common name of the food. |
| 2015-11-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches in the paper towel dispenser at the rear of restaurant. pic states there is monthly pest control, but was advised to concentrate efforts around hot water heater and ot |
| 2015-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on table in sushi bar. keep these in sanitizer solution between uses. -0- |
| 2015-11-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked drink cups on table beside soda dispenser for wait staff to give to seated customers. pic advised to allow cups to air dry prior to using. -0- |
| 2015-11-19 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit not working and reach in cooler struggling to meet 45f maximum temperature. have the prep cooler serviced before using again or replace the unit. -1- |
| 2015-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on handles of equipment throughout the facility. clean these regularly to prevent buildup. -0- |
| 2015-11-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak around the hot water faucet handle in the front handsink. repair. repeat -1- |
| 2015-11-19 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on floor under cooking equipment and wat |
| 2015-09-18 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employees entering food prep area through a door with a handle, |
| 2015-09-18 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed pic without knowledge of five major illnesses or symoptoms. cdi - left written documentation with pic and educated on the illnesses and symptoms. -1.5 |
| 2015-09-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed lunch menu missing the disclosure statement. provide disclosure and reminder on all menus and specials. o |
| 2015-09-18 |
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 items cooling in walk in while inside tightly covered containers. cdi - in |
| 2015-09-18 |
35 |
3-601.12 honestly presented - c observed sushi menu with white tuna present. item is in two different sections of the menu, but only in the first section is white tuna properly identified as escolar. identify item with proper name in all sections of the m |
| 2015-09-18 |
20 |
\3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in the flip top, cooked or raw, at or above 50f. pic stated these items were prepped this morning. cdi - pic instructed to cool items before placing them in cold hold |
| 2015-09-18 |
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 all prep coolers with split gaskets. replace all split gaskets. -0- |
| 2015-09-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking sink nozzle at rear prep sink and leaking hot water handle at front handsink. repair. -.5- |
| 2015-09-18 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed rear handsink without waste basket. provide trash bin at rear handsink. -0- |
| 2015-09-18 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food debris present under shelving in walk in an |
| 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 rice cooker stored as clean with food debris present inside. cdi - pic had employee reclean rice cooker. -0- |
| 2015-06-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed some employee food mix with customer food in the walk-in cooler. store on bottom shelf away from customer food. |
| 2015-06-25 |
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 dust and on the ceiling around vents throughout |
| 2015-06-25 |
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 walk-in cooler racks, grease on the back of cook line equipment, undersides of tables sinks and drainpipes. |
| 2015-06-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of ginger on the floor next to the sushi prep sink. bucket put on soda crate along with container holding the knife sh |
| 2015-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small flies in the kitchen area and a roach and with a few flies in the dining area. ensure proper pest control is maintained. |
| 2015-06-25 |
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 dates on fried tofu, cream cheese mix and cooked chicken used for sweet and sour chicken which is frozen after cooking. the da |
| 2015-06-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried shrimp tempura <135f next to the fryer. cdi by using time as a public health control(tphc) facility does this during lunch and will write a procedure and mark the cont |
| 2015-06-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at the front sushi handsink or in the men's restroom. cdi signs provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed some debr |
| 2014-12-17 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed labels on seaweed containers that are re-used for storage of fried items. cdi- labels on seaweed containers removed while on site, and containers re |
| 2014-12-17 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found several items in prep cooler above 45 f. cdi- moved items to walk-in cooler for cool down. |
| 2014-12-17 |
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: found two bus tubs of chicken not dated. found containers of fried tofu not dated. cdi- discussion on date marking requirements. |
| 2014-12-17 |
31 |
.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : observed cooked chicken, cooked shrimp in containers tightly covered. cdi- vente |
| 2014-12-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food in freezer. designate a section of a freezer or cooler for employee food, or designate a separate bus tub or similar for st |
| 2014-09-10 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found employee food on speed racks with retail food. |
| 2014-09-10 |
53 |
.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors, walls and attachments with significant |
| 2014-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy buildup on the surfaces of equipment in facility. |
| 2014-09-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed severely worn cutting boards.4-205.10 food equipment, certification and classification - c: use equipment as intended by manufacturer or accor |
| 2014-09-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed no thin probe thermometer in facility. verification needed. |
| 2014-09-10 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p: observed prescription medication for employee on shelves with and over retail food packages. cdi- moved to separate designated area. |
| 2014-09-10 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed items in flip top portion of prep cooler above 45 f. moved to walk-in cooler. |
| 2014-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed cutting boards and trays on clean side of set up 3-comp sink system with food debris and residue attached. cdi- returned to cleaning process. observe |
| 2014-06-03 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program, and shall be present at all times when facility is in operation. observed no one with managerial authority present upon entry. |
| 2014-06-03 |
2 |
2-103.11 (m) person in charge-duties - pf: the pic shall ensure that all employees are informed of their responsibilities of reporting certain aspects of their health. observed employee unfamilar with employee health policy. cdi- employee given handout an |
| 2014-06-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark tcs foods with date of preparation. observed fried chicken cooked previous day with no date mark label |
| 2014-06-03 |
22 |
3-501.19 time as a public health control - p,pf: follow approved procedures for holding sushi rice on time as a public health control. observed sushi rice unlabeled as to time removed from temperature control. cdi- rice discarded into trash can. this is a |
| 2014-06-03 |
31 |
3-501.15 cooling methods - pf: do not rely on small holding units to cool tcs foods to required temperatures in required time. observed multiple items in flip top holding unit above 45 f. cdi- all foods moved to walk-in cooler. |
| 2014-06-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. found avocados on floor of walk-in cooler. other packaged foods in same location under shelves of walk-in cooler. |
| 2014-06-03 |
35 |
3-601.12 honestly presented - c: food shall be presented in such a way as to not mislead the customer. observed white tuna on sushi menu, no white tuna on invoices. escolar on invoices, no white tuna. identify escolar on menus on appropriate menu items. |
| 2014-03-19 |
47 |
4-602.13 nonfood contact surfaces - c: clean equipment at a frequency to prevent accumulation of soil residues. observed non food contact surfaces of dish machine, other equipment in need of cleaning. |
| 2014-03-19 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf: dish washing machines shall be equipped with a temperature measutring device to indicate temperature of water in the tank. observed no thermometer with low-temp dish machine. verification |
| 2014-03-19 |
41 |
3-304.12 in-use utensils, between-use storage - c: if storing utensils in water in between uses, store utensils in water at 135 f or above, or in a running water well. found whisker in water at room temperature. |
| 2014-03-19 |
39 |
3-304.14 wiping cloths, use limitation - c: store wiping cloths in a sanitizer of approved concentration. found cloths in sanitizer less than 25 ppm cl. |
| 2014-03-19 |
34 |
4-302.12 food temperature measuring devices - pf: obtain a thermometer capable of taking internal temperatures of thin foods such as lettuce, chopped greens, thin sliced tomatoes, tofu. verification needed. |
| 2014-03-19 |
31 |
3-501.15 cooling methods - pf: do not cool hot foods in small refrigerators. use walk-in cooler for cooling. found soup tightly covered in two-door refrigerator 180 f. cdi- moved to walk-in cooler. |
| 2014-03-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory on lunch menu for items containing raw tcs food. observed reminder but no disclosure on new lunch me |
| 2014-03-19 |
22 |
3-501.19 time as a public health control - p,pf: promptly label sushi rice that is held on time with time rice is removed from temperature control. found rice in cooker at sushi station 90 f with no time labeled. cdi- labeled. |
| 2014-03-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: promptly date mark all containers of prepared tcs foods. found chicken cooked previous day not date marked. cdi |
| 2013-12-06 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths used for wiping spills or wiping counters shall be maintained dry or held in an approved sanitizer between uses. observed damp cloths on surfaces in kitchen. |
| 2013-12-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found cooked chicken in flip top cooler 51 f. cdi- product moved to walk-in cooler for cooling. |
| 2013-12-06 |
31 |
3-501.15 cooling methods - pf: do not cool foods in small reach in coolers. use walk-in cooler for cooling then transfer to small coolers after reaching 45 f. found spicy mayonnaise sauce 62 f in cooler. |
| 2013-09-12 |
39 |
3-304.14 wiping cloths, use limitation: wiping cloths shall be stored between uses in an approved sanitizer. observed cloths in sanitizer container less than 50 ppm chlorine. |
| 2013-09-12 |
31 |
3-501.15 cooling methods: do not rely on holding units such as tops of prep coolers to cool foods. observed fried tofu in flip top 54 f that was not cooled before placing in cooler. cdi- discussion and move tofu to walk-in coolers. |
| 2013-09-12 |
30 |
8-103.11 documentation of proposed variance and justification: documentation of approval for acidification of sushi rice not obtained. cdi- facility will begin today holding sushi rice on time and continue permanently or until variance approval is obtaine |
| 2013-09-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods cold at 45 f or below. observed many items at cook line prep cooler top above 50 f. cdi- moved to walk-in cooler. |
| 2013-09-12 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency: keep iced tea nozzles and ice dispenser chute clean. observed build-up on dispenser interiors. cdi- cleaned while on site. |
| 2013-06-03 |
1 |
the pic shall be a certified food protection manager from an accredited program. observed pic with no accredited training. |
| 2013-06-03 |
7 |
do not allow bare-hand contact with ready-to-eat foods. observed employee making salads with bare hands upon entry. assembled salads discarded. discussion. |
| 2013-06-03 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed dry sink in kitchen blocked by items on floor and large containers. maintain clear path to handsink for easy and convenient access. exact violation obs |
| 2013-06-03 |
14 |
utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. observed employee manually washing large equipment in sink then placing in storage as clean without sanitizing. cdi. |
| 2013-06-03 |
20 |
observed tempura shrimp at line 69 f. observed large bowl of marinating chicken in dish area 54 f uncovered and unattended. observed tofu in flip tops of coolers 61 f. cdi- all items moved to walk-in cooler. |
| 2013-06-03 |
23 |
provide approved consumer advisory on all menus. consumer advisory is composed of two parts; disclosure and reminder. observed approved advisory on paper sushi menu. laminated lunch menu lacking disclosure. cdi- correct by next inspection. |
| 2013-06-03 |
26 |
label all toxic and poisonous materials in containers. observed several unmarked bottles containing unidentified liquid in chemical storage area. observed bottle labeled as sanitizer measure more than 200 ppm cl. |
| 2013-06-03 |
30 |
facility shall apply for a variance in order to continue acidifying rice for sushi. unclear if variance has been submitted as normal pic not present or available. |
| 2013-06-03 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-06-03 |
36 |
keep doors closed to prevent entry of pests. observed rear door propped open during inspection. |
| 2013-06-03 |
37 |
store food where it is not exposed to contamination by splash; or other sources of contamination. observed large bowl of marinating chicken uncovered in open dish wash area. |
| 2013-06-03 |
39 |
cloths used for wiping surfaces shall be stored in containers of approved sanitizer between uses. observed wet cloths in on kitchen surfaces. |
| 2013-06-03 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice; cdi by instruction. apply for variance from state variance committee. cdi- discussion. |
| 2013-03-05 |
1 |
permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. observed pic not present at start of inspection. pic arrived dur |
| 2013-03-05 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed dry sink in kitchen blocked by items on floor and large containers. maintain clear path to handsink for easy and convenient access. |
| 2013-03-05 |
23 |
provide approved consumer advisory for raw items on sushi menu. observed proper ly worded reminder on tables but no disclosure on menu or table tent. correct by next inspection. |
| 2013-03-05 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11)observed no variance for sushi rice; cdi by instruction. apply for variance from state variance committee. cdi- discussion. |
| 2013-03-05 |
21 |
date mark ready-to-eat potentially hazardous foods. observed some date marking system being used but many items such as cooked tofu; cooked chicken; cooked dumplings not marked. cdi- discussion. |
| 2013-03-05 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-03-05 |
37 |
store food 6 off floor at least. observed containers of ginger on floor of walk-in cooler. |
| 2013-03-05 |
41 |
observed rice scoop with handle in food. observed whisker stored in water at room temperature. |
| 2013-03-05 |
30 |
obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice; cdi by instruction. |
| 2012-10-11 |
20 |
tofu; sprouts above 45 f in flip top cooler. moved to walk-in for rapid cooling. cdi |
| 2012-10-11 |
53 |
more frequent cleaning of floors needed. |
| 2012-10-11 |
47 |
observed heavy build-up of pink and black mold on exterior surfaces of ice machine. |
| 2012-10-11 |
45 |
observed several refrigeration gaskets splitting / torn. |
| 2012-10-11 |
42 |
wet-stacking observed. |
| 2012-10-11 |
35 |
some working containers of foods not labeled. |
| 2012-10-11 |
31 |
noodles 62 f after 3 hours; cdi by spreading on tray in walk-in cooler. |
| 2012-10-11 |
23 |
no consumer advisory for serving of raw fish. |
| 2012-10-11 |
21 |
date marking not in effect. cdi discussion. |
| 2012-10-11 |
7 |
employee handled cooked noodles with hands. pic directed to discard. cdi |