| Violation Date |
Code |
Description |
| 2018-11-30 |
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 squeeze bottles not labeled. advised to label all working containers of food. |
| 2018-11-30 |
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 food employees are not fol |
| 2018-11-30 |
16 |
3-401.14 follow the written procedures that was approved by the regulatory authority for non-continuous cooking of raw animal foods; cool properly after intial heating; foods shall be identified as raw and separated properly from ready to eat foods; compl |
| 2018-11-30 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p observed food employees uneducated on how often the sushi mechanical roller shall be washed, r |
| 2018-11-30 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above ready to eat sushi in the walkin cooler. all sushi was covered and protected. cdi - relocated raw shrimp to proper storage order of raw produt. |
| 2018-11-30 |
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 dish washer not washing hands after handling dirty items befor |
| 2018-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple food containers in walk-in cooler and under prep sink stored directly on floor. observed employee dispensing carrots f |
| 2018-06-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bucket of sanitizer greater than 200 ppm. cdi bucket refilled and tested at proper concentration. |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed broccoli and cabbage in reach-in cooler above 45f. see temperature chart for temperature observations. cdi product voluntarily discarded. verification required. |
| 2018-06-26 |
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 records not maintained on site. owner emailed records. verification required. |
| 2017-12-21 |
14 |
-4-601.11 equipment food contact surfaces shall be clean to sight and touch. observed build up in ice machine.4-602.11 clean equipment and utensils as required to avoid contamination. observed sushi rice roller with food previous night. equipment needfs t |
| 2017-12-21 |
4 |
•2-401.11 cover and store employee drinks to prevent contamination. observed two employee drinks stored on prep surface while food was being prepared. |
| 2017-12-21 |
22 |
3-501.19 all food on tphc not used by end of 4 hoursshall be discarded. observed sushi rice in roller made the night prior and not properly discarded. cdi-discarded. |
| 2017-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment and fans. |
| 2017-08-08 |
42 |
• 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plates wet stacked.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed raw fish thawing |
| 2017-08-08 |
33 |
. 3-501.13 use approved thawing methods. observed tuna thawing at room temperature. |
| 2017-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils with dried food debris stored as clean. cdi-taken to be re-washed.4-501.114 maintain sanitizer at correct concentrations. -p observed chlorin |
| 2017-04-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a chemical bottle without a label. cdi-labeled. |
| 2017-04-04 |
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 made 45 minutes |
| 2017-04-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over dumplings and edamame. cdi-items rearranged to proper storage order. |
| 2017-04-04 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee handle cooked and cooled broccoli with bare hands. broccoli is reheated on flat top grill. advised employee and pic to use tongs to handle the |
| 2016-12-15 |
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 stored on floor of walk in cooler. |
| 2016-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup on portable fan. |
| 2016-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping rag stored on counter. |
| 2016-08-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in flip top cooler out of temperature. refer to temperature chart. cdi - removed product to walkin cooler to cool down. advised to use thermometer mor |
| 2016-08-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product cooling in walkin cooler (carrots and broccoli) covered with lids. cdi |
| 2016-08-26 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to walkin cooler torn. advised to fix. |
| 2016-06-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-06-20 |
45 |
4-501.11 maintain equipment in good repair. repeat violation observed gasket on walkin cooler torn. walkin cooler is holding proper temperature. |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products out of temperature. refer to temperature chart. cdi - explained to the food employee and pic that the cabbage needs to be left uncovered to cool down properly before p |
| 2016-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving over dish machine. |
| 2016-03-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups stacked high without side protection. pic agreed to leave them in the plastic sleeve they come in. |
| 2016-03-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towel on sushi make unit. |
| 2016-03-31 |
22 |
3-501.19 provide written procedures for foods held using time as a public health control (tphc). rice is being held using tphc but no procedures are on site. staff is time marking though. left copy of template so they can fill out to keep on site. |
| 2016-03-31 |
21 |
. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cut cream cheese, crab sticks, eel, noodles and cooked carrots in need of date marks. staff began dating with date first prepared |
| 2016-03-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg rolls on steam table at 123-127f. discarded voluntarily. |
| 2016-03-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved salmon stored above noodles in refrigerator. moved fish below ready to eat food. note: house packed raw meats/fish in freezer should be stored in proper order as they would be in co |
| 2015-12-22 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed build up in ice machine; advised to clean and sanitize more often. |
| 2015-12-22 |
16 |
3-401.14 follow the written procedures that was approved by the regulatory authority for non-continuous cooking of raw animal foods; cool properly after intial heating; foods shall be identified as raw and separated properly from ready to eat foods; compl |
| 2015-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crab over stacked in flip top cooler. cdi - removed excess crab from flip top cooler and placed in walkin cooler. |
| 2015-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket in walkin cooler. |
| 2015-12-22 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug in dumpster. |
| 2015-12-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed salads at 51f in plastic shell containers. cdi - educated pic and employees ho |
| 2015-07-28 |
54 |
6-202.11 light bulbs, protective shielding - c; properly shield light bulbs; observed 2x4 light fixture in kitchen area missing shields on bulbs. |
| 2015-07-28 |
53 |
(general comment)6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean. observed flooring behind cooking equipment in need of general cleaning. |
| 2015-07-28 |
45 |
(general comment)4-101.19 nonfood-contact surfaces - c; keep equipment in good repair; observed cold water faucet handle at hand washing sink broken with vice grip pliers used to turn on and off in need of repair. |
| 2015-07-28 |
36 |
6-501.111 controlling pests -; keep facility free of pest; observed flies in kitchen area. |
| 2015-07-28 |
22 |
3-501.19 time as a public health control - p,pf; properly use tphc procedures. observed sushi rice held on tphc with no written procedures or any time documentation for batch, cdi new batch of rice was made and tphc guidance document given to managment. |
| 2015-07-28 |
6 |
2-301.12 cleaning procedure - p; properly wash hands unsing approved methods; observed employee rinse soiled gloves in hand sink and try to continue to perform food prep, when instructed to change gloves employee did not wash hands. cdi education given to |
| 2015-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved salmon stored above cooked rice. moved to correct. |
| 2015-02-20 |
4 |
\2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open employee drink stored directly next to brocc. prep today. drink discarded to correct. |
| 2015-02-20 |
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 par-cooked chicken in the walk in cooler today that had been cooling overnight and still had not reached 45f or less. dis |
| 2015-02-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par-cooked chicken(3 containers) in the walk in cooler today- it was clearly undercooked.chicken discarded today. proc |
| 2015-02-20 |
33 |
3-501.13 use approved thawing methods. observed salmon thawing at room temp. today. thaw using approved methods as discussed. salmon moved to the walk in cooler today to correct. |
| 2015-02-20 |
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 stored on the walk in cooler floor- salmon and carrots. |
| 2015-02-20 |
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 rice cooling at room temp. today. cool using approved methods such as shal |
| 2014-12-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved sushi rice saved from the ni |
| 2014-12-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par-cooked chicken in the facility today. discussed procedures with pic and stated that they shall not continue this p |
| 2014-12-19 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed escolar being sold as white tuna today. discussed with pic that white tuna rolls shall not be served any longer unless actual white tuna is recieved. escolar |
| 2014-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed covered employee drinks stored on the prep table today next to prep that was taking place. drinks moved to the bottom shelf to correct today. |
| 2014-12-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2014-08-05 |
20 |
observed items stacked too high on the cold table today and they were >45f today. top of products moved below to quickly chill down. hold temperature control foods at 45-41f or less.3-501.16 |
| 2014-08-05 |
16 |
observed par-cooked chicken today in the facility. an appication must be submitted to the environmental health specialist for approval. form given to person-in-charge today. have available for next inspection.3-401.11 |
| 2014-08-05 |
22 |
observed sushi rice today that was out of temperature and not being timed. sushi rice must be timed as soon as it falls below 135f(ususally when vinager is added). sushi rice was back timed today to correct.3-501.19 |
| 2014-08-05 |
26 |
observed stainless steel cleaner stored next to ramen noodles and over clean linen today. keep chemicals stored below and/or seperate from all food, food contact surfaces, clean utensils/linen, and to go materials.stainless steel cleaner moved today to c |
| 2014-08-05 |
23 |
observed an inadaquate consumer advisory today- health statement was present but there was no declaration that the products were offered under cooked/raw. sign added to menu board today to correct.3-603.11 |
| 2014-03-28 |
6 |
observed multiple employees turn off water with their bare hands after washing hands. employees stopped today and asked to rewash. spoke to pic today about working with all staff to correct handwashing procedures so they are not recontaminating their ha |
| 2014-03-28 |
13 |
observed par-cooked chicken today stored over rte sauces in the wic. sauces moved to protect them from cross contamination.observed cooked crab meat stored in the same container as thawing raw fish- crab meat moved to upper shelf today.store foods by fct |
| 2014-03-28 |
1 |
observed pic with the ansi approved certification not present today upon arrival and there was prep being conducted. pic with the certification must be present at all times of operations(prep. service, and clean up).2-102.12 |
| 2014-03-28 |
16 |
observed chicken being par-cooked today. par-cooking application provided to pic today. have this filled out and available on the next inspection. reheat on chicken checked today and it was >165f. |
| 2014-03-28 |
23 |
observed the health statement on the menu's today but there is not mention that these items are offered undercooked or raw. items on the menu that are offered raw or undercooked(that are checked or asteriked)must t leads the consumer to this statement: |
| 2014-03-28 |
20 |
observed chicken stored over the cold line overnight in the flip top cooler and it was >45f- discarded today. observed lettuce stored in a flip top upfront at >45f- put on ice bath to quickly chill down.hold all tcs foods at 45-41f or less.3-501.16 |
| 2014-03-28 |
31 |
observed chicken that had been cooling overnight inside of a make table, that was stored in a large portion, plastic container, and was tightly covered. cool foods using approved methods such as shallow portions, metal pans, uncovering, stirring, ice bat |
| 2014-03-28 |
18 |
observed.par-cooked chicken that had been cooling overnight at >45f today. tcs foods must be cooled from 135f to 70f or less in the first 2 hours of cooling, and then down to 45-41f or less in the next four hours. chicken discarded today.3-501.14 |
| 2013-12-03 |
6 |
. 2-301.12 cleaning procedurehandwashing looked better today. be sure to work with employees on using a papertowel to turn off water after washing hands- observed one employee use bare hands to turn off water which recontaminates those clean hands. corre |
| 2013-12-03 |
18 |
3-501.14 coolingcool tcs foods from 135 to 70f in the first two hours and down to 45-41f or less in the next 4 hours. observed sweet carrots cooking in large portions, tightly wrapped, and stacked on top of one another in the wic. carrots discarded duri |
| 2013-12-03 |
22 |
3-501.19 time as a public health controltilt/tpch was being used for sushi rice today as a temporary measure until variance and haccp can be submitted and approved. discussed variance and haccp with owner during inspection today. observed rice with no t |
| 2013-12-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensobserved an insufficient consumer advisory today for raw fish being offered. only the health statement is present today. items on the menu |
| 2013-12-03 |
31 |
3-501.15 cooling methodscool foods using approved methods such as: shallow portions, ice bath, stirring product regularly, use wic or freezer, use ice paddles, add ice, and metal pans. observed tempura batter cooling today on ice but only the bottom of |
| 2013-08-29 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain chlorine sanitizer at 50-100ppm. observed <50ppm being dispensed in the dish machine today. use 3 comp. sink for washing, r |
| 2013-08-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationkeep food stored by final cook temp., with all raw animal foods stored below rte foods. observed ginger, cooked shrimp, wasabi, and oil stored under raw fish today- moved to top |
| 2013-08-29 |
7 |
3-301.11 preventing contamination from handsno bare hand contact is allowed with rte foods. observed mushrooms being chopped with bare hands today- employee stopped and asked to donn gloves. |
| 2013-08-29 |
16 |
3-401.11 raw animal foods-cookingchicken is being par-cooked currently. an application will be provided by ehs for this process. reheat/second cook temp. must be 165f or more as observed today. |
| 2013-08-29 |
30 |
8-103.11 documentation of proposed variance and justificationa variance is needed for sushi rice. see #27. |
| 2013-08-29 |
26 |
7-102.11 common name-working containerskeep chemicals labeled correctly. observed windex and degreasor not labeled today. pic labeled during inspection. |
| 2013-08-29 |
27 |
. 3-502.11 variance requirementa variance is needed for acidification fo sushi rice. a haacp plan will need to be attached to the variance application and sent in to the nc variance commitee for approval. application given today.time as a public health |
| 2013-08-29 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogenshealth reminder statement is posted at the front counter today and is correct but it is still not clear which menu items contain raw fish. di |
| 2013-06-11 |
39 |
observed a clothe towel on an employee's waist today. clothe towels; when not in-use; must be stored in sanitizer. |
| 2013-06-11 |
38 |
food service employees are limited to a single wedding band on their hands/wrists- no other rings; bracelets; or watches allowed. |
| 2013-06-11 |
26 |
keep chemical bottles labeled. observed sanitizer and window cleaner not labeled today. labeled by owner during inspection. do not store stainless steel cleaner next to to-go cups on top of the dishwasher as observed today- moved by owner. |
| 2013-06-11 |
23 |
reminder statement is offered today at the point of order but the disclosure of what menu items are offered raw/undercooked is not stated. corrected by instruction. |
| 2013-06-11 |
16 |
chicken is being par-cooked currently. the second cook must go to 165f at least. an application for par-cooking will be given by inspector once application is available. |
| 2013-06-11 |
14 |
maintain chlorine sanitizer at 50-100ppm. observed <50ppm today in the dish machine- corrected during inspection. |
| 2013-06-11 |
13 |
observed the same sushi knife being used for raw fish sushi rolls and for cooked fish/veggie rolls. this practice cross-contaminates the veggie/cooked fish rolls. use seperate knife for each. |
| 2013-01-10 |
31 |
cooked carrots cooling in large portions with tight lids today. use approved cooling methods such as shallow portions; add ice; put on ice; stir every 20 minutes; etc. carrots put in small portions today and set in wic to continue cooling. |
| 2013-01-10 |
6 |
employees must wash exposed arms when washing hands. cdi by instruction. |
| 2013-01-10 |
20 |
maintain potentially hazardous foods at 41f or less. raw egg mix used to batter tempora must be kept cold. put on ice today. |
| 2013-01-10 |
21 |
date mark all potentially haz. foodds that are teady-to-eat and held >24 hours after opening/making. cooked crab and pork mix date marked today. |
| 2013-01-10 |
23 |
provide a consumer advisory for raw/undercooked fish offered on the menu. must include a disclosure of the foods offered undercooked and a reminder that states health risks as discussed today. |
| 2013-01-10 |
37 |
store foods so they are not exposed to dust or other contamination. fan stored directly over mushrooms(touching some) was visibly soiled today with dust and oil. |
| 2013-01-10 |
2 |
employees must know big 5 illnesses-management didn't know them today. paperwork given and gone over with manager today. cdi by instruction. |
| 2013-01-10 |
42 |
airdry dishes before stacking them to prevent bacterial rowth. a few containers stacked wet today. |
| 2013-01-10 |
52 |
replace leaking dumpster. |
| 2013-01-10 |
52 |
provide a drainplug on the other dumpster. |
| 2013-01-10 |
54 |
dust the bathroom vent. |
| 2013-01-10 |
39 |
store wiping clothes; when not in-use; in sanitizer. rags on counters today and one on a stool. |
| 2013-01-10 |
1 |
pic(person-in-charge)must have passed an approved food safety exam. |