| Violation Date |
Code |
Description |
| 2018-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths at the sushi bar area outside of sanitizer and not being currently used. repeat. |
| 2018-12-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcomment: observed spicy mayonnaise stored at 65 and wasabi mayonnaise at 70f. the packaging of the mayonnaise states to keep it refrigerated. cdi. sushi employee placed the mayonnaise in |
| 2018-12-07 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf comment: observed shellstock tags not in chronological order. cdi (co |
| 2018-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on spice and dry storage shelving. make sure to increase cleaning frequency. |
| 2018-08-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation surface. once towels are wet, make sure to store in sanitizer solution. |
| 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 food employee wearing a watch while performing food preparation. make sure food employees remove all jewelry when performing food pr |
| 2018-06-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replaced/resurface. make sure to have cutting boards replaced/resurfaced. |
| 2018-06-08 |
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 being stored in sanitizer solution. cdi in-use utensils |
| 2018-06-08 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p2-301.14 wash hands before donning g |
| 2018-03-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed slight damage on ceiling tile above mop sink. |
| 2018-03-22 |
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 observed proper tphc procedures bein |
| 2018-03-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring at ~0 ppm. cdi by priming machine to raise sanitizer concentration to proper level. |
| 2017-11-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no functioning thin probed thermometers on the premises during inspection. vr |
| 2017-11-15 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint on the shelving above prep sink. |
| 2017-11-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips in facility during inspection. vr |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving and vent in walk in cooler. |
| 2017-07-25 |
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 crab meat with no date mark in walk in cooler. cdi by correctly dating container. |
| 2017-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with debris build up. cdi by removal to dish area for recleaning. |
| 2017-05-03 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug on dumpster. |
| 2017-05-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed four boxes of single service articles on the floor. |
| 2017-05-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed three working containers of mixed oil with no labels. cdi by labeling the containers. |
| 2017-01-26 |
47 |
w4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of reach ins in need of cleaning. |
| 2017-01-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed containers of sanitizers at the front counter. cdi items labeled. |
| 2017-01-26 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed shellstock tags that were dated but not stored in chronolog |
| 2016-09-27 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one quat sanitizer bucket with a 0ppm concentration. |
| 2016-09-27 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed the facility vacuum packaging raw fish with marinades and some vegetables on them. the facility is allowed to vacuum package raw fish only (no other ingredients) and must use 10k otr bags |
| 2016-06-16 |
53 |
6-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.114 discard items and litter stored on the premises as they are not necessar |
| 2016-06-16 |
45 |
4-501.11 maintain equipment in good repair. some rusting on bottom shelving of prep tables. replace/ repair |
| 2016-03-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris on the inside of the ice machine plastic shield. pic set shield aside for recleaning. |
| 2016-03-29 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed food debris in a sanitizer bucket next to the seafood display case. |
| 2016-03-29 |
45 |
4-501.11 maintain equipment in good repair. pic stated the dish machine was operating with a chlorine sanitizer concentration between 10-50ppm. pic discontinued use of the dish machine and called the servicing company for repairs. discontinue use of di |
| 2015-12-11 |
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 one container of pico de gallo with a preparation date of 12/4. cdi- product discarded. |
| 2015-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one bag of shredded cabbage in a reach in cooler at 46f. cdi- cabbage was relocated to the walk in cooler. |
| 2015-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw dover sole fish stored in pack ice in a display case and cooked pre-packaged muscovy stored in the same pack ice below the dover sole. cdi- storage rearranged. |
| 2015-09-29 |
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 2 ventilation covers above the 3 compartment si |
| 2015-09-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid for the trash can in the co-ed employee restroom. |
| 2015-09-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hand sink nearest the cash register with a minor leak on the piping underneath the sink. |
| 2015-09-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed one oyster shucking tool beginning to rust. the tool was voluntarily discarded. |
| 2015-09-29 |
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 cutting knife being stored in a sanitizer container near the glass seaf |
| 2015-09-29 |
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 dry goods on the dry storage shelf in the kitchen. |
| 2015-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one can opener blade stored clean with dried food residue on the blade. cdi- can opener set aside for recleaning. |
| 2015-06-24 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee foods stored over food for sale to the public. cdi- facility reorganized employee food container below foods for public or in sealed container |
| 2015-06-24 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf facility initially planned to rop pasteurized crabmeat and some other foods combined with raw fish. if the facility intends to pursue this they will need to app |
| 2015-06-24 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf observed facility has and will start rop of fish soon. have been in contact with mchd, s. makres and m. oliver. current understanding - facility |
| 2015-01-22 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed chicken pot pie, lobster bisque and chili exceeding date mark due to temperature of 43 f. cdi- pic voluntarily discarded |
| 2014-10-16 |
45 |
4-501.11(a) maintain equipment in good repair. observed walk iin cooler unit dripping profusely. facility containing drip with bus tub, repair tech has failed to successfully repair. repairs continue. |
| 2014-10-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed hand sink splatter potential to contaminate food prep table. may be to install a splash guard to wall to protect food being prepp |
| 2014-10-16 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple ready to eat tcs foods not date marked in display case. cdi- date marked |
| 2014-07-17 |
43 |
4-502.13 single-service and single-use articles shall not be cleaned and reused. observed multiple single use containers cleaned and reused. |
| 2014-07-17 |
34 |
4-502.11 (b) maintain thermometer in good repair and calibration. observed thermometer 2 f off calibration. vr- removed to calibrate |
| 2014-07-17 |
13 |
3-302.11 store foods by final cook temperature so as prevent contamination. observed raw fish to be cooked over ready to eat shellstock. cdi- reorganized |
| 2014-07-17 |
12 |
3-203.12 maintain shellstock with identification. observed one container of clams with tag already pulled. cdi_ tag placed back with clams.3-402.11 maintain letters of parasite destruction for fish sold intended to be eaten raw or undercooked. cdi- faxed |
| 2014-02-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens facility shall provide efective proper consumer advisory for ready to eat raw fish. vr |
| 2014-02-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days). obs |
| 2013-06-11 |
14 |
4-501.114. maintain chemical sanitizer at proper strength. observed quat sanitizer bucket holding sanitizer at concentration of 0 ppm quat. second bucket and automatic dispenser held sanitizer also at 0 ppm quat. corrected by removing empty sanitizer conc |
| 2013-06-11 |
13 |
3-302.11. separate raw animal foods in storage by required final cook temperature to prevent contamination. observed raw shell eggs stored directly above oysters; which are offered for sale with the presumption that some people will eat them raw. correcte |
| 2012-12-04 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. see 7-102.11. observed sanitizer in bucket labeled |
| 2012-12-04 |
21 |
refrigerated; 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 premi |
| 2012-12-04 |
12 |
the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. see 3-203.12. observed tags kept in order for 90 days but no date was recorded on individual tags. corrected by instruction. |
| 2012-12-04 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. see 6-301.14. observed no signage at hand sinks. |