| Violation Date |
Code |
Description |
| 2019-01-16 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee food stored over consumer food in prep refrigerators. |
| 2019-01-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed tall prep unit and side flip top prep unit not holding required temperature for tcs food. repeat. |
| 2019-01-16 |
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 in-use utensils held on prep line in hot water at 73 degrees f. |
| 2019-01-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food container stored on ground in corner of walk in freezer.3-307.11 miscellaneous sources of contamination - c - observed table |
| 2019-01-16 |
36 |
6-202.13 properly locate mechanical insect control devices. observed insect control device located over prep table. repeat. |
| 2019-01-16 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed several containers of dry food storage ingredients not labeled as required. |
| 2019-01-16 |
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 chicken that operator stated was prepared day before in deep covered con |
| 2019-01-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed tall reach in refrigerator and side flip top prep unit not holding required temperature. tcs foods in unit over 4 hours such |
| 2019-01-16 |
18 |
3-501.14 cooling - p - observed chicken prepared yesterday in tall prep unit and cooled but at 54 degrees f in covered container. cdi, chicken voluntarily discarded by pic. |
| 2019-01-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shell eggs stored over sauce in prep refrigerator and unwashed produce stored over tofu in tall reach in refrigerator. cdi, foods relocated for proper storage. |
| 2019-01-16 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed employee touch bean sprout with their bare hands. cdi, bean sprouts voluntarily discarded by pic. |
| 2018-08-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored over vegetable in tall reach in prep refrigerator. observed raw shell eggs stored over cooked foods and raw pork stored over basil leaves as wel |
| 2018-08-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed bottle of bleach with labeling torn and not labeled as required. cdi, employee labeled bottle of bleach. |
| 2018-08-15 |
36 |
6-202.13 properly locate mechanical insect control devices. observed insect control device located over prep table. |
| 2018-08-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch. |
| 2018-08-15 |
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 cooked beef with date of preparation of 8/5 and 8/6. observed cut cabbage in prep unit that st |
| 2018-08-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed prep refrigerator along line not in use by staff and not operational. pic stated unit was scheduled for repair today. |
| 2018-08-15 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - observed employee food and items such as supplements stored over customer food in prep refrigerators and dry storage racks. |
| 2018-08-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths hanging over sanitizer buckets and wet cloth used to stabilize cutting board in prep area. |
| 2018-01-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones and keys and other items stored intermingled with the facility product. cdi-the items were removed. they must be |
| 2018-01-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak coming from the piping underneath the prep sink. have repaired. |
| 2018-01-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to go containers being stored on the floor. manager stated they have too many and they will be placed into her car. cdi-the |
| 2018-01-22 |
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 bottles with missing labels or hard to read labels such as the vinegar, black sauce and oyster sauce. have the bottles |
| 2018-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the bean sprouts, and raw eggs above 45f. cdi- more ice was placed into the bean sprouts container and the eggs were placed into the reach in cooler part of the flip top coole |
| 2018-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the strainer stored on the clean equipment rack. cdi-the strainer was sent back to the dish machine for proper cleaning. |
| 2017-11-13 |
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 employee handling raw chicken without washing hands afterwards |
| 2017-11-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above ready to eat product in the sushi reach in cooler. cdi-the cooler was rearranged to allow for the raw product to be stored on the bottom. |
| 2017-11-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of noodles and water stored next to the grill area without a lid. cdi-the noodles were covered properly. |
| 2017-09-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones and keys stored on containers in the dry storage racks. designate an area for employee to stored their personal i |
| 2017-09-22 |
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 reach in freezer. have cleaned. |
| 2017-09-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of cooked brocolli stored on top of the trash can and a bag of onions stored on the floor. cdi-the onions were plac |
| 2017-09-22 |
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 the crab meat in the sushi reach in cooler and the sticky rice and shrimp with missing date marking. cdi-all items were dated. t |
| 2017-09-22 |
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 employee slicing cucumbers and tomatoes with no gloves on. cdi-the product was discarded and the employee |
| 2017-06-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above ready to eat product in the sushi reach in cooler. also observed raw eggs stored above lettuce in the small reach in cooler. cdi-the items were rearrange |
| 2017-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several knives and two mandolins containing dried on food product. cdi-all of the equipment was brought back to the dish machine for cleaning and sa |
| 2017-06-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken cooling with tightly covered wrapping in the back reach in coole |
| 2017-06-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled bottle of all purpose cleaner. cdi-the bottle was properly labeled. |
| 2017-06-26 |
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 box of product stored on the floor in the outside walk in freezer. cdi-the box was placed onto the shelf. |
| 2017-06-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cookline employee wearing a watch. cdi-the watch was removed. |
| 2017-06-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed several scoops with the handle stored in the product. cdi-the handle |
| 2017-03-10 |
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 employees bare handing product upon entrance to the kitchen. cdi-the employees washed their hands and put |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of noodles above 45f at the stove area. cdi-the container was placed into the reach in cooler. |
| 2017-03-10 |
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 to indicate when t |
| 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 observed shrimp and chicken cooling with tightly covered lids. cdi-the lids were |
| 2017-03-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meat product stored over ready to eat product in the back reach in cooler. cdi-the reach in cooler was rearranged to allow the raw product to be stored on the bottom shelf. |
| 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. observed residue buildup on the bottom of the sauce cooler. have cleaned. |
| 2017-03-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucet at the back prep sink. have repaired. repeat. |
| 2017-03-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards. they are no longer easily cleanable. have resurfaced or replaced.4-501.11 maintain equipment in good r |
| 2016-12-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucets at the prep sinks. have repaired. |
| 2016-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed all gaskets to the 3-door reach in cooler to be damaged. have replaced. |
| 2016-12-15 |
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 observed shrimp cooling with a tightly wrapped lid. cdi -the lid was removed and |
| 2016-12-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed pink chicken still cooling in the rear reach in cooler. the chicken was not fully cooked. cdi-the chicken was rehea |
| 2016-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork and raw beef stored above noodles in the rear reach in cooler. cdi-the raw product was moved to another shelving unit. |
| 2016-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and gnats in kitchen area. |
| 2016-09-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken cooked to final cook temperature of 149 degrees cdi placed back on stove and heated to 176 degrees see temper |
| 2016-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep unit 1 in rear kitchen and sushi prep cooler. |
| 2016-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. gaskets on all prep unit observed to have build up of food debris and in need of cleaning. |
| 2016-09-26 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. dumpster area observed to have alot of litter and debris contributing to fly problem. |
| 2016-09-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed wall in can wash area with cracks and holes and in need of repair. 6-501.12 |
| 2016-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon and other raw fish stored above cooked crab and other cooked items in the sushi reach-in cooler. observed raw beef stored above sauces in the reach-in cooler at the cook |
| 2016-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several vegetable slicer stored as clean. cdi- removed for proper cleaning. |
| 2016-06-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no labels on sanitizer buckets. observed a chemical bottle labeled bi green with a pink unknown chemical in the bottle. ensure to properly label all chemi |
| 2016-06-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food wrap containers stored on top of the hand sink at sushi area. cdi- items moved. |
| 2016-06-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several containers with seasonings not labeled. |
| 2016-06-27 |
53 |
6-101.11 ceiling tiles in restroom shall be non absorbent and easily cleanable. observed absorbent and water damaged tiles in restrooms. |
| 2016-06-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility has no thin probe thermometer. bi-metal stem thermometer observed. versification required. |
| 2016-03-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on rack above sushi prep and purses stored on top of boxes of food in back storage area near vegetable reach ins. |
| 2016-03-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths that were held underneath cutting boards and on counters. |
| 2016-03-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed multiple containers of sanitizer and cleaners not labeled. employees were using sanitizers as cleaners and were getting chemicals confused. cdi buckets and |
| 2016-03-24 |
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 potatoes, papaya and cooked chicken that was not dated. cdi items dated. observed pork that was |
| 2016-03-24 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed miso soup from night before at 49f. cdi item discarded. |
| 2016-03-24 |
14 |
4-702.11 food contact surfaces shall be cleaned before use after cleaning. observed facility clean prep table and sink that was used for raw chicken with only sanitizer. cdi table washed, rinsed, and sanitized. |
| 2016-03-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed raw eggs and raw beef stored above rte food in front reach in, raw shrimp stored over soup, raw shrimp stored over noodles in reach ins. cdi items relocated. repeat. 3-304.15(a) |
| 2016-03-24 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed cook line employees without signed copies for health policy. cdi employees read and signed sheets. |
| 2015-12-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling container for in use utensils in handwash. cdi by instruction. |
| 2015-12-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over ready to eat chicken . cdi rearranged to have proper storage order. |
| 2015-12-10 |
37 |
3-304.13 linens and napkins may not be used in contact with food. observed linen napkin/cloth covering cilantro and other greens in back cooloer. |
| 2015-12-10 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on prep units in need of replacement. front stand up refrigerator gasket in need of replacement. |
| 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. observed wall in can wash damaged and in need of repair. -0 points- |
| 2015-09-24 |
45 |
4-501.11 maintain equipment in good repair. produce cooler door gaskets split. replace. |
| 2015-09-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf raw chicken and preped veggies cooling in container whtile tightly wrapped. cdi - |
| 2015-09-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one bottle of bleach in can wash area with no label. cdi - staff labeled during the inspection. |
| 2015-09-24 |
21 |
'3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf with the exception of sushi rice, no date marking found on any items cooked or prepared on previous days. vr - |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked shrimp sotcked above the top of the pan in the flip top and holding above 45f. cdi - top portion of shrimp relocated to cooler for rapid cool down. do not overstock tcs foods in f |
| 2015-09-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present at start of inspection has food protection manager certification; kitchen staff already cooking, preping and processing dishes. this became a 2 point deductio |
| 2015-05-27 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food proteciton manager present at start of inspection; employees were already engauged in food prep. pic arrived later. |
| 2015-05-27 |
2 |
general comment2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic could not locate signed copies of health policy and had no knowledge of content. cdi - english and spanish v |
| 2015-05-27 |
6 |
/general comment. 2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee recontaminate hands after washing by touch faucet handles with bare hands to turn water off. cdi - educated staff about not recontaminating; suge |
| 2015-05-27 |
16 |
general comment3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p facility is par-cooking chicken, cooling, then finishing in the wok at time of order; no prior approval has been |
| 2015-05-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in bucket at server station reading at 0 ppm. cdi - bucket dumped, concentrate bottle changed out as it was very low, and bucket refilled; verifyed by test strips. |
| 2015-05-27 |
21 |
general comment3-501.18 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 two packages of sushi rice dated 5-19 which would be on day 9 today. cdi - discar |
| 2015-05-27 |
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 chicken cooling in bags that were tied closed in the reach in cooler. cdi |
| 2015-05-27 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on produce coolers and on low two door freezer at cook line. replace. |
| 2015-01-26 |
45 |
general comment4-501.11 maintain equipment in good repair. gaskets split on doors of bulk produce cooler. replace. |
| 2015-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth at sushi station and one at prep sink not stored in sanitizing solution. repeat. |
| 2015-01-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf cooked chicken and cooked shrimp cooling in tightly wrapped containers in two door |
| 2015-01-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer at 100pmm quat in bucket at serving station. cdi - bucket dumped and refilled at correct concentration. |
| 2015-01-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p food employee recontaminated hands after washing by touching faucet handles with bare hands. cdi - intructed employee to use a barrier such as a paper towel to turn water off. |
| 2015-01-22 |
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 sushi chef peeling a cucumber for sushi rolls with bare hands. cdi - cucumber discarded; chef washed hands and donne |
| 2015-01-22 |
8 |
general comment6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels available at sushi hand sink. cdi - paopertowels restocked during the inspection. |
| 2015-01-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored above cooked chicken in 2 door reah in cooler. cdi - cooler rearranged with ready-to-eat foods above raw foods. |
| 2015-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf black and pink build up on interior surfaces of the ice machine. cdi - ice machine cleaned during the inspection. |
| 2015-01-22 |
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. |
| 2015-01-22 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf sushi rice in low prep cooler not date marked. cdi - correctly back dated during the inspection. |
| 2015-01-22 |
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 sushi rice in use has no time stamp |
| 2015-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken, raw beef, and cooked chicken held above 45f in reach in cooler. cdi - tcs food were relocated into low prep cooler for rapid cool down. vr - will return within 10 days to v |
| 2014-10-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping towels sitting on cutting boards in the kitchen between uses. store these in sanitizer between uses. |
| 2014-10-01 |
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 tofu at 110f sitting on the counter cooling. observed bags of chicken |
| 2014-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed bean sprouts held on an inadequate ice bath at 54f. observed noodles in buckets of water at 55f and 60f. cdi - moved to refrigeration. cold holding is a repeat violation. |
| 2014-10-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed•ed raw chicken stored over other types of raw animal food in the freezer. since chicken requires the highest cook temperature, it should not be stored above these other products |
| 2014-10-01 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed facility did not have its records to prove that fish being served raw or undercooked is free of live parasites. do n |
| 2014-10-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed hand sink was being used as a dump sink and had ice in it. cdi. repeat violation. |
| 2014-10-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees did not wash their hands before donning gloves to work with food in the ktichen. cdi |
| 2014-10-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink above the prep unit across from the cook line. store away and below food. cdi. |
| 2014-04-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold cold foods at 45f or below. observed bean sprouts at 52f. bean sprouts are typically held with an inadequate ice bath. cdi - |
| 2014-04-14 |
6 |
2-301.12 cleaning procedure - p2-301.15 where to wash - pfemployees must wash their hands properly in a approved hand sink. observed an employee rinse their hands in a prep sink and then dry on their apron. cdi - corrected by pic when informed. |
| 2014-04-14 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf. hand sinks shall be used for hand washing only. observed ice in the hand sink by the back prep area as it was being used as a dump sink. cdi |
| 2014-04-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. the lack of dating was discussed with the pic. while most products are prepared every day, some of the sauces last more than one day. this r |
| 2014-04-14 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. keep food off the floor. observed a bag of rice on the floor. must be stored at least 6 inches above the floor. cdi. |
| 2014-04-14 |
31 |
3-501.15 cooling methods - pf. foods in the cooling window 135f to 45f must be cooled using proper procedures. observed sauces at 80-100 f which were not being cooled with a proper method such as by using ice or shallow pans under refrigeration. cdi- |
| 2014-04-14 |
22 |
3-501.19 time as a public health control - p,pf. facility does not have a written procedure for time as a public health control for sushi rice or tempura shrimp. this was noted on the last inspection, but the facility has not complied. return visit req |
| 2014-01-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. keep sinks open and easily accessible to food employees. observed handsink by sushi area blocked by rice cooker. cdi rice cooker moved to another location.6-301.14 handwashing signage - c. |
| 2014-01-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to cook temperatures. observed food raw beef stored over raw fish in cooler. |
| 2014-01-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf and rte foods that are cold held should be at 45f-41f or below. observed bean sprouts in ice bath on cook line at 50f. cdi ice bat |
| 2014-01-23 |
22 |
3-501.19 time as a public health control - p,pf. written procedures are required for phf/rte foods that are held at specific time limits. observed sushi rice and fried shrimp tempura that had time stamps for when they are held. facility did not have writt |
| 2014-01-23 |
26 |
7-101.11 identifying information, prominence-original containers - pf. chemical bottles used in the facility shall be labeled with the toxic substance name to prevent cross contamination. observed unlabeled bottle of degreaser in the dish washer area. cdi |
| 2014-01-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. all raw animal foods that are undercooked or served raw must have a consumer advisory. observed facility missing reminder and no asteri |
| 2014-01-23 |
38 |
2-402.11 effectiveness-hair restraints - c. food handlers must use effective hair restraints during food prep.2-303.11 prohibition-jewelry - c. food handlers shall only be allowed to wear a single wedding band on their hands. observed waiting staff handli |
| 2014-01-23 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in chemical sanitizers or stored for laundering. observed wet wiping cloths on the kitchen and server prep surfaces. repeat. |
| 2014-01-23 |
41 |
3-304.12 in-use utensils, between-use storage - c. in-use utensils stored in water must be at 135f or above. observed utensils stored in water on the cook line at 60f. cdi placed utensil holder on stove to heat up. |
| 2014-01-23 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee personal items shall be stored in a designated area away from foods and equipment used for the facility. observed employee food stored in prep cooler and freezer |
| 2014-01-23 |
31 |
3-501.15 cooling methods - pf. to ensure foods are cooled within 6 hours, one shall use shallow pans, rapid cooling equipment oradding ice as an ingredient. observed tall plastic container of tofu on prep surface cooling at room temperature and large meta |
| 2013-07-26 |
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. certified pic not present upon arrival. deductions to begin january 1, 2014 for non-compliance. |
| 2013-07-26 |
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. verification required to ensure pic has discussed policy and handout are signed by employees. |
| 2013-07-26 |
7 |
3-301.11(b) employees may not contact ready-to-eat foods with their bare hands. observed employee placing ready-to-eat vegetables on plate to be served. cdi by instruction. items discarded. pic instructed employee to use utensils. |
| 2013-07-26 |
34 |
4-302.12 provide a thin probe thermometer capable of measuring thin products. facility has thick probe thermometer. recheck in 10 days. |
| 2013-07-26 |
35 |
3-302.12 once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed food containers unlabeled. |
| 2013-07-26 |
38 |
. 2-303.11 except for a plain ring, such as a wedding band, food employees may not wear jewelry such as watches. observed employees in kitchen wearing watches and bracelets. |
| 2013-07-26 |
49 |
5-203.14 backflow prevention devices shall be in good repair and meets design standards. atmospheric vacuum breaker on can wash leaking and addition of device designed for continuous pressure needed. verification required. |
| 2013-07-26 |
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 items not in designated area. employee food stored with facility food. |
| 2013-07-26 |
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. |
| 2013-04-15 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 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)observed no date marking of any food in facility. cdi- cti facility to begin date marking items defined as above. |
| 2013-04-15 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed all knives hanging on magnets were stored as clean but were soiled. cdi- pic removed to clean |
| 2013-04-15 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 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 |
| 2013-02-15 |
53 |
6-501.11-physical facilities shall be maintained in good repair. observed torn gaskets on reach-in cooler. |
| 2013-02-15 |
49 |
5-202.13-an air gap between the water supply inlet and the flood level rim of the plumbing fixture; equipment; or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). observed ice machi |
| 2013-02-15 |
42 |
4-903-.11-cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored where they are not exposed to splash; dust; or other contamination. observed clean cutting board stored on top of prep sink faucet. |
| 2013-02-15 |
16 |
3-401.11-ensure poultry is cooked to 165f for 15 seconds. observed chicken being par cooked to 125f. cdi-chicken was placed back in wok and cooked to 165f for 15 seconds. |
| 2012-11-14 |
34 |
4-203.12-ambient air temperature measuring devices. observed no thermometers in bar reach-in cooler. cdi-thermometer put in cooler. |
| 2012-11-14 |
39 |
3-304.14-wiping cloths shall be held between uses in a chemical sanitizer solution. observed wet wiping cloths stored on cutting boards. cdi-wiping clotlhs were put in sanitizer buckets. |
| 2012-11-14 |
8 |
6-301.11-handwashing sinks shall be provided with a supply of hand cleaning liquid. observed no soap at bar hand sink. cdi-bar sink was supplied with soap. |