| Violation Date |
Code |
Description |
| 2018-10-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed dumpster doors open during the inspection. pic closed the dumpster doors. |
| 2018-10-11 |
45 |
4-501.11 maintain equipment in good repair.- observed one low boy reach in cooler with water build up on the bottom. pic stated the water is over flowing from the drip pan. other low boy reach in coolers throughout the facility are in need of repair do to |
| 2018-10-11 |
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 handles stored in rte food. pic removed handles out of rte prod |
| 2018-10-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed several wiping cloths in sanitizer at 50 ppm quat. pic had employees change out buckets. sanitizer was brought to 200 ppm quat. |
| 2018-10-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed several employees preparing rte foods with bracelets and watches on the wrist. pic instructed all employees to remove items from ha |
| 2018-10-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed fruit flies throughout the facility. |
| 2018-10-11 |
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 onions (134f) and cooked mushrooms (100f) cooling on the counter. |
| 2018-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed cream cheese (50f), feta (51f), diced tomatoes (49f), head of lettuce (54f) and cut cabbage (50f) all above 45f. items were stacked to high in the flip top units. cdi- pic had |
| 2018-10-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed large meat slicer, several plates, and bowls with food debris left on them and stored clean. cdi- pic instructed employees to take all items to the d |
| 2018-10-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed two bar sinks being used to store sanitizer and a wiping cloth. cdi- pic removed items and informed staff the hand sink must be maintained for hand washing onl |
| 2018-07-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink being used as a dump sink in kitchen. ice observed in sink. cdi- sink cleared.6-301.12 provide paper towels or approved alternative for hand drying at |
| 2018-07-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed bok choy and asparagus uncovered in walk-in. |
| 2018-07-18 |
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: found deep volume and covered container of elbow macaroni 74 f after 2.5 hours. cdi- food was voluntarily discarded. observed mushro |
| 2018-07-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow drip at bar handsink. |
| 2018-07-18 |
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: elbow macaroni being cooled in tightly sealed container in dense volume. mushrooms |
| 2018-07-18 |
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: feta cheese not being date marked when packages are opened. one opened container date marked with date of opening, two days prior. |
| 2018-01-10 |
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 method used to cool hot crab dip has been documented as being ineffective |
| 2018-01-10 |
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 crab dip cooling in large cambro with ice wand in the center and stored during cooling in the walk in freezer. documented t |
| 2018-01-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed one of the two bar dish machines was not dispensing sanitizer at 50-200 ppm free chlorine. pic stated they had called for service already regarding a cracked |
| 2017-07-20 |
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 small pan of hard boiled eggs not date marked. cdi - pic voluntarily discarded. |
| 2017-07-20 |
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 large container of crab dip (thick product) stored covered in reach in cooler and measuring 52.6f. had pic remove and return |
| 2017-07-20 |
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 cooling method used for cooling hot crab dip was not effective. see commen |
| 2017-07-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shrimp and raw calamari stored above ready to eat lobster and crab in walk in cooler. cdi - items relocated to proper shelves. |
| 2017-07-20 |
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 floor of hot kitchen in very poor repair - gravel showing throughout. sushi ki |
| 2017-07-20 |
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 two circular metal molds at front sushi counter being stored in room te |
| 2017-04-03 |
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 floor of hot kitchen in very poor repair - gravel is showing throughout. obser |
| 2017-04-03 |
45 |
4-501.11 maintain equipment in good repair. observed several flip top coolers with missing handles. observed one prep cooler with loose hinged door. 4-502.11(a) maintain utensils in good repair. observed one sushi rice mixing tub with badly cracked upper |
| 2017-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cut lettuce and cut iceberg heads and portioned crab mix all measuring above 45f in cold holding. see temperature chart. cdi - all items removed to walk in cooler or freezer fo |
| 2016-11-14 |
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 prep coolers; some items were also covered - sliced tomat |
| 2016-11-14 |
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 several items in service and not date marked - sushi fish, brie, cooked mushrooms, sushi garnish, bbq. cdi - voluntary disposal. |
| 2016-09-27 |
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. floors showing wear in the kitchen. |
| 2016-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed several prep coolers still missing handles. pic advises that replacements have been ordered. |
| 2016-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed silver metal cups wet nested and resting on a towel above the ice cream cooler. repeat violation. air dry and use a non-absorbant bar mat instead of a towel underneath. |
| 2016-09-27 |
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 freshly made sushi rolls stacked five deep in a pan and placed in a prep c |
| 2016-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shell eggs and raw tuna stored above ready to eat dressings. observed raw shrimp stored above ready to eat pickles. cdi - pic relocated all items with raw products below ready |
| 2016-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed three split gaskets, a few racks showing coating worn off on front edges, and several prep cooler lids with missing handles. |
| 2016-06-15 |
42 |
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 ice scoop near ice machines was stored in a scoop holder which had some |
| 2016-06-15 |
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 one broken light shield located above clean drainboard in dish machine area. |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed two split cooler gaskets and several cooler shelves which are showing rust on ends. also observed several broken prep cooler lids. |
| 2016-03-17 |
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 sushi knives stored on damp terry cloth towel on sushi cutting board. c |
| 2016-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth stored on surface on salad prep side of cook line. |
| 2016-03-17 |
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 sushi display case holding live prawns. pic said prawns are sliced while live and then served raw. pic called supplier |
| 2015-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal containers. cdi-- rearranged to properly air dry. |
| 2015-10-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee at bar slicing strawberries without a hair net or beard guard. |
| 2015-10-30 |
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 a container of cooked onions in reach-in drawer that was missing a date-mark. cdi- product voluntarily discarded. |
| 2015-10-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two bottles of quat sanitizer that were recorded at 0ppm. cdi- bottles were re-made. |
| 2015-08-12 |
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 crab dip cooling for 3 hours with ice paddle and in ice bath. dip measured 76f-80f. cdi - item voluntarily discarded. staff |
| 2015-08-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signage at bar handsinks. cdi - gave signs. |
| 2015-08-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one ice bin at bar with black buildup. cdi - immediately cleaned and sanitized. |
| 2015-08-12 |
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 no date marking on a tub of goat cheese, bucket of hard boiled eggs. both voluntarily discard |
| 2015-08-12 |
45 |
4-501.11 maintain equipment in good repair. observed a few split gaskets. observed rusty shelving in one undercounter freezer and in 3 door upright cooler in back hall. |
| 2015-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet nested utensils at bar. |
| 2015-08-12 |
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 a few working containers unlabeled - salt, oil, ranch seasoning, panko. cdi - labeled. |
| 2015-04-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on clean plate at expo line. cdi - removed |
| 2015-04-06 |
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 server scrapre food off soiled plate then return to dining room |
| 2015-04-06 |
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 desert cook bare hand contact a tall, tipping, desert. cdi- pic had discarded |
| 2015-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple slicers to have been put away after inadequate cleaning. 4-602.11 clean the equipment and utensils as required to avoid contamination. -p obs |
| 2015-04-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fries at 110 f in hot holding. cdi- placed on tphc |
| 2015-04-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rear sushi prep hand sink to have ice dumped in sink and be partially blocked with cleaning equipment. cdi- removed |
| 2015-04-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple foods in top of prep units requiring date marking like but not limited to pimento cheese and lobster rolls. cdi- date mark |
| 2015-04-06 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed facility using different brand ph meter than listed in haacp. cdi- haccp ammended by ehs f |
| 2015-04-06 |
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 while not directly observed, conversation with pic revealed facility still cooling |
| 2015-04-06 |
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 one contianer of food powder unlabeled. cdi- pic labeled |
| 2015-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens and sprouts cold held at 50 f or higher in poor ice baths. cdi- placed on tphc or ice bath improved |
| 2014-12-30 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed good examples of cooling but also some cooling in high volume plastic containers. cdi- procedure changed to op |
| 2014-12-30 |
27 |
8-103.12 comply with the haccp plans submitted and maintain records. observed one ph meter giving mixed readings. vr for repair/calibration |
| 2014-12-30 |
16 |
3-401.11 cook foods to required cook temperature. observed partially cooked filet/steak that may be reheated per customer request. vr non-continuous cooking application |
| 2014-12-30 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch.. observed a few utensils hung as clean with residue. cdi- removed to reclean |
| 2014-07-30 |
1 |
2-103.11 person-in-charge shall ensure that food is not containated. observed one sushi chef bare hand sushi and one bartender bare hand garnishes for drinks. cdi- pic instructed on responsibilities/duties |
| 2014-07-30 |
6 |
2-301.14 wash hands betweeen handling raw proteins and ready to eat foods. observed gloved food employee pick up raw tuna and season then place on grill, remove gloved and donn new glove without washing hands. cdi- employee stopped to wash ahnds before ha |
| 2014-07-30 |
8 |
5-205.11 ensure hand sinks are not blocked and used for hand washing only. observed one hadn sink with spoon in bottom, bartender wash caps in hand sinks and sushi hand sink blocked. cdi- all itesm corrected |
| 2014-07-30 |
7 |
3-301.11 prevent contamination from hands. observed bartender bare hand cut lemons in drinks and sushi chef cutting cucumer with bare hands. repeat violation cdi- instruction provided see violation #1 |
| 2014-07-30 |
14 |
4-501.114 ensure dish machines are santizing at proper concentrations. observed one of two bar glass machines not sanitizing, 0 ppm. cdi- primed |
| 2014-07-30 |
20 |
3-501.16 ensure any cold held tcs foods are maintained at 45 f or colder. observed bag of guacamole and cut leafy greens held off cold hold. cdi- placed on tphc tphc recomended vr |
| 2014-07-30 |
13 |
3-302.11 packaged and unpackaged food shall be protected from cross contamination through segregation. observed raw calamari stored atop ready to eat sealed cooked lobster in walk in cooler. cdi- reorganized3-304.15 (a) ensure gloves are changed between r |
| 2014-03-19 |
44 |
3-304.15 observed food employee at salad station handle cut seared tuna and salad without changing gloves. cdi- instruction provided if used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food |
| 2014-03-19 |
31 |
3-501.15 tcs foods cold held shall be maintained at 45 f or colder at all times. observed cut leafy greens and tomatos cold held above 54 f. cdi- placed on tphc. |
| 2014-03-19 |
7 |
3-301.11 preventing contamination from hands food employees shall not contact ready ot eat foods with bare hands. observed raw vegetable prep with bare hands, sashimi prep with bare hands and bartender cutting fruits with bare hands. cdi- instruction prov |
| 2013-09-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain equipment clean to sight and touch. observed soiled interior of ice machine and ice scoop holder. cdi - both cleaned and sanitized. |
| 2013-09-27 |
27 |
3-502.11 variance requirement. facility has applied for a variance for their sushi rice, was told via email it looked good, but has received no letter to that effect and is in contact with the state to discover the reason. will return for followup within |
| 2013-09-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. observed raw lamb above rte foods. observed raw fish above grilled eel. observed raw shell eggs above rte foods. cdi - all relocated to proper space. |
| 2013-09-27 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed a few chipped cooler racks. |
| 2013-09-27 |
30 |
8-103.11 documentation of proposed variance and justification. facility has applied for variance for sushi rice, was told via email that it was fine, has been waiting for approval letter ever since. facility is following up with state. return visit will b |
| 2013-03-20 |
30 |
8-103.11. 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. application was left with pic. see also item number 27. corrected by |
| 2013-03-20 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice. haccp plan has been prepared by facility and is in use; but no application has been made for variance app |
| 2013-03-20 |
20 |
3-501.16. hold cold foods at or below 45f at all times. observed two coolers with issues today. one; in the back sushi kitchen; held crab salad and filet mignon at 53f-54f while avocado measured under 45f. employees couldn't explain why to satisfaction of |
| 2012-12-17 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled tomato dicer stored as clean. corrected by cleaning. |
| 2012-12-17 |
43 |
4-903.11(a)and(c). store bar drink stirrers protected. |
| 2012-12-17 |
39 |
3-304.14. store damp wiping cloths in container of sanitizer between uses. store containers off the floor. observed damp cloths on counter surfaces and containers stored on the floor. |
| 2012-12-17 |
30 |
8-103.11. 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. guidance will be provided for variance procedure |
| 2012-12-17 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after more information is received f |
| 2012-12-17 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure. also observed reminder was only on first page of six page menu. cdi by instruction. |
| 2012-12-17 |
21 |
3-501.17. date mark tcs rte foods which will be held for more than 24 hours after prep or opening. observed milk and sliced cheese not date marked. corrected by instruction. |
| 2012-12-17 |
14 |
4-501.114. maintain sanitizer at proper strength; not too weak. observed quat sanitizer measuring 0 ppm in 3 comp sink. corrected by being remade. |