| Violation Date |
Code |
Description |
| 2018-11-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. observed employee food and beverages stored on counter by clean utensils in server area directly before walking in kitchen. designate an area for employees to keep personal |
| 2018-11-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors around all equipment in need of cleaning |
| 2018-11-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed build up of food residue and debris on shelving and equipment throughout facility. observed significant dust build up on fans in walk in cooler. det |
| 2018-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on multiple refrigeration units. gaskets need to be replaced. |
| 2018-11-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counters throughout facility. be sure to keep wiping cloths in sanitizer or move to area dirty cloths are stored. repeat violation. |
| 2018-11-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of cleaner with no identifying label. be sure to label all containers of toxic materials. cdi- bottles properly labeled. |
| 2018-11-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one salmon filet wrapped in plasic wrap thawing on shelf above buckets of soy sauce and other containers of sauces. be sure not to store any raw protein above ready to eat food. |
| 2018-11-02 |
1 |
2-102.12 certified food protection manager. observed pic was not a certified food protection manager. pic stated manager who is a certified protection manager is out due to an injury. be sure someone with active managerial control that is a certified f |
| 2018-06-22 |
1 |
2-102.12 certified food protection manager - c observed pic not a certified food protection manager. |
| 2018-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at sushi barblocked. cdi, rolling cart moved during inspection. |
| 2018-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over imitation crab meat. cdi, itemsreversed to store ready to eat foods over raw foods. |
| 2018-06-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedworking containers with out identifying label. |
| 2018-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters, not in santizer. |
| 2018-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in need ofcleaning throughout establishment. observed counters with build up, in need of cleaning. |
| 2018-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids open duringinspection. |
| 2018-06-22 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed floors in need of cleaning, specially under andaro |
| 2018-06-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts and stains.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi ce |
| 2018-01-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the wic and freezer; food was on a plywood but was less than 6 inches. repeat no points deducted due to food |
| 2018-01-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored above flip top unit. cdi pic moved drink to bottom shelf where contamination will not occur. |
| 2018-01-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee only washing for less than 5 seconds. cdi food employee stopped and directe |
| 2018-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment can dry properly and sanitizer work effectively. repeat |
| 2018-01-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub pad and food debris in hand sink. cdi pic cleaned hand sink. directed pic to retrain employees that hand sinks are only to be used for hand washing. |
| 2018-01-26 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing should be clean every 24 hours, prior to use or as often as accumulation occurs. observed scaling inside ware washing; make sure to use a deliner. |
| 2018-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan higly covered with dust on top of microwave. observed minor debris on sides of equipment and reach in units. make sure to increase cleaning freq |
| 2018-01-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floor in need of deep cleaning; under equipment |
| 2018-01-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed establishment using soda package cooler to store phf. make sure to use equipment for its inteded use and it is ansi certif |
| 2017-10-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks being stored beside rice cooker and over dry ingredients. cdi pic moved drink. |
| 2017-10-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearing gloves and touching bare arms. cdi food employee directed to remove gloves and wash hands.3-304.11 food shall only contact surfa |
| 2017-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces with food debris and sticker residue. observed slicer with dry meat on it used last saturday. cdi items returned to ware washing |
| 2017-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw egg, cooked sweet potato, chicken and shrimp cold holding on counter at arrival above 45 degrees. cdi items were discarded. |
| 2017-10-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked mussels not date marked. cdi pic had food employee label. |
| 2017-10-19 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p7-207.11 store labeled, employee medications to prevent contamination. -pobserved first aid kit and employee pill bottle being stored above food preparation line. cdi pic moved to chemi |
| 2017-10-19 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refridgeration, part of cooking process, in a microwave uner running water as long as water is less than 70 degrees and food does not rise above 45 degrees unless will be cooked imm |
| 2017-10-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. upon entrance observed side doors open to food establishment with no protection for insects/rodents. observed back screen door not flushed to siding; space underneath. make sure |
| 2017-10-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices and oil bottles not labeled that are not easy to identify by eye sight. make sure to label all working containers o |
| 2017-10-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing a hair restraint while preparing food. make sure food employees wear hair restraint whil |
| 2017-10-19 |
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 handles laying down on the food and single service bowls being used for |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils can air dry. |
| 2017-10-19 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, cleanable and nonabsorbent. observed shelves in reach in unit being lined with towels. make sure to use items that are nonabsorbent. repeat. **last inspection full points were |
| 2017-10-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed significant debris on floors under equipment, ne |
| 2017-10-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food comingling in freezer, walk in cooler and being stored with food establishment food; being stored over. cdi pic moved all f |
| 2017-10-19 |
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 on the floor in the wic and freezer. observed large containers of sauces on floor in kitchen that are also being used for ch |
| 2017-07-10 |
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 of spice and bottles containing oil/aqueous solutions not labeled. make sure to label all working conta |
| 2017-07-10 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee placing hair restraints on and continue with food preparation without washing hands. cdi food employee directed to wash their hands.2-301.12. follow the cleaning proced |
| 2017-07-10 |
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 shrimp cooling at time of inspection on counter still above 70 degrees cooked at 10:00 am. cdi pic discarded. observed chick |
| 2017-07-10 |
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 salad in soda cooler labeled for 7/7. pic says salad were made fresh each day. cdi allowed to ba |
| 2017-07-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two toxic substance bottles not labeled. cdi pic labeled during inspection; make sure to label all working containers of toxic substances. |
| 2017-07-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.6-202.15 protect outer openings of establishment from insect or rodent entry.observed back door open when arrival to food establishment. observed several flies/gnats in food establishme |
| 2017-07-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat foods such as cut lettuce, cabbage and carrots. cdi pic rearranged storage order. repeat. |
| 2017-07-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets at bar sushi cooler. make sure to keep in good repair. *during inspection, food employee drilled screws to secure gaskets. explained to pic to use as per manufacturer installation instru |
| 2017-07-10 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c warewashing equipment shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed build-up in ware washing basin. make sure to keep clean. repeat.4-603.15 washing, proce |
| 2017-07-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on nonfood part of slicer. observed lids of containers with oil on top of them. cdi all items returned to ware washing. observed several |
| 2017-07-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust on ceiling throughout food establishment. m |
| 2017-07-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon arrival observed several food employees not wearing any hair restraints. cdi food employees placed hair restraints on. |
| 2017-04-04 |
6 |
2-301.15 only wash hands in hand washing sink. -pf observed food employee washing hands at preparation sink. cdi food employee directed to wash hands at hand sink. |
| 2017-04-04 |
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 food employee using bare hands when cutting green onions for garnishment. cdi product discarded and pic ex |
| 2017-04-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed box of zucchini being stored over ready to eat food; clean and cut veggie, water chestnut. cdi pic will rearrange.3-304.11 food shall only contact surfaces of properly cleaned and |
| 2017-04-04 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer deemed as clean with food debris on it. |
| 2017-04-04 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed several dented cans. cdi pic made a spot on shelf for dented cans; will make a sign. |
| 2017-04-04 |
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 single service being used as scoops for flour, rice etc. make sure to us |
| 2017-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bag of chicken cooked on 4/2 cold holding at 47 degrees. cdi chicken discarded. repeat |
| 2017-04-04 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, cleanable and nonabsorbent. observed foil being used to line bottom shelf for storage. remove and replace with items that are smooth, cleanable and nonabsorbent. major improve |
| 2017-04-04 |
46 |
| 4-501.14 warewashing equipment, cleaning frequency - c warewashing and drainboards need to be cleaned before use and throughot to ensure contamination. observed clean side of drainboards with food debris on it. make sure to keep it clean. repeat. |
| 2017-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris throughout establishment on side of equipment by fryer, cooler doors etc. make sure to keep clean. |
| 2017-04-04 |
53 |
6-501.1 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 small hole where wall meets ceiling over preparation sinks for meat and poultry |
| 2017-04-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee spices and personal items comingled with food establishment. have a designated storage area for all employee possession so food, |
| 2017-04-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment, and utensils. make sure to spread out for air drying. repeat. |
| 2017-03-21 |
4 |
. 2-401.11 eating, drinking, or using tobacco - c an employee shall eat, drink in designated areas where the contaminaton of food, equipment, single service/single use will not be contaminated. upon entry to food establishment, observed food employees eat |
| 2017-03-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p upon entry to food establishment observed food employees eating on kitchen line; food employees finished eating and proceeded to start food preparation. cdi stopped food employee and directed |
| 2017-03-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed sushi employee saving used sushi gloves for more than one use with food debris on them. cdi told sushi employee that gloves are one time used and shal |
| 2017-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some plates deemed as clean with food debris on them. cdi items returned to ware washing.4-602.12 (b) the cavities and door seals of microwave ovens s |
| 2017-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tofu upon entry to food establishment cold holding on counter above 45 degrees. cdi pic states was out for less than a hour; allowed to cool down. |
| 2017-03-21 |
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 tomatoes, mussels and tofu with no date marking. observed spring mix at bar without a date mark. cdi items allowed to be back dated |
| 2017-03-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of orange cleaner not labeled. cdi pic labeled cleaner bottle. |
| 2017-03-21 |
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 food being placed in cold holding equipment to cool down; shrimp and cooke |
| 2017-03-21 |
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 on the freezer floor. repeat3-303.11 ice used as exterior coolant, prohibited as ingredient - p observed green bean (cooked) |
| 2017-03-21 |
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 and containers of spices not labeled. make sure to label all working containers of food/food ingredients i |
| 2017-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation counters. make sure to store in buckets once wet. repeat |
| 2017-03-21 |
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 handles of food laying down on top of salad mix. cdi tongs removed. |
| 2017-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to allow equipment/utensils to air dry. observed food employee wiping rice container. cdi stopped food employee; directed items have to air dry not |
| 2017-03-21 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, cleanable and nonabsorbent. observed foil being used to line racks for spices and dry storage.observed carboard lining shelves for oil and on the floor in front of fryer. remo |
| 2017-03-21 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c warewashing and drainboards need to be cleaned before use, and throughout to ensure contamination does not occur. observed clean side of drainboards with food debris on it. make sure to clean. |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build-up and food debris throughout food establishment; on areas such as side of frying station, reach in units, gaskets, doors etc. make sur |
| 2017-03-21 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed vent with dust back storage area. make sure to k |
| 2017-03-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon entry to food establishment, observed food employees in kitchen not wearing any type of head covering. make sure food |
| 2016-12-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - 0pts - observed unwashed mushrooms stored over cut and rte onions. cdi- moved. |
| 2016-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed several containers of food stored directly on the floor (sprouts, sauces, items in freezer, items in sushi area). ensure that t |
| 2016-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed several wet towels stored on prep surfaces throughout the establishment. maintain in sanitizer buckets or use once and place in soiled |
| 2016-12-20 |
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 - repeat - observed a significant improvement in datemarking. two items were not dated but were dated on site (sprouts and chicken). cdi- da |
| 2016-12-20 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in walk in cooler, freezer, and throughout establishment is rusting. assess. / observed split door gasket in walk in cooler, freezer, and reach in unit at sushi bar. / oven used at sushi stat |
| 2016-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on exterior of sushi reach in, exterior of equipment in kitchen, shelving in walk in cooler, exterior of microwave, and walk in fr |
| 2016-12-20 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed utensils stored in soiled containers in front area drawers. ensure that containers holding utensils are cleaned as nee |
| 2016-09-15 |
49 |
5-205.15 maintain a plumbing system in good repair. - repair needed at the three compartment sink faucet as when turned on it sprays out water. |
| 2016-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on exterior of sushi reach in, exterior of equipment in kitchen, shelving in walk in cooler, microwave, and walk in freezer. |
| 2016-09-15 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in walk in cooler, freezer, and throughout establishment is rusting. assess. / observed split door gasket in walk in cooler, freezer, and reach in unit at sushi bar. / oven used at sushi stat |
| 2016-09-15 |
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. - 0 ,pts observed ice cream scoop stored in dipper well that was not at suffici |
| 2016-09-15 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - avocados must have stickers removed before washing and cutting |
| 2016-09-15 |
33 |
3-501.13 use approved thawing methods. - 0pts -observed crabs thawing at room temperature in standing water. discontinue. demonstrated proper thawing methods. |
| 2016-09-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - all items when asked to be placed in walk in cooler to cool were tightly |
| 2016-09-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - repeat - observed some items on sushi display and bean sprouts not dated. cdi- items dated. |
| 2016-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - shrimp (68f), sweet potatoes (50f), rehydradated noodles (67f), garlic and oil 2x (71f), cabbage, and chicken being left out at room temperature without effect temperature control. cdi |
| 2016-05-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - avocados must have stickers removed before washing and cutting. |
| 2016-05-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - repeat - observed some items on sushi display and bean sprouts not dated. cdi- items dated. note: observed significant improvement in date |
| 2016-05-23 |
31 |
'3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - 0 pts -rehydrated noodles stored at room temperature during process. ensure that |
| 2016-05-23 |
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. - rice scoops stored in water at room temperature. discontinue |
| 2016-05-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic does not have cfpm certification. |
| 2016-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on exterior of sushi reach in, exterior of equipment in kitchen, shelving in walk in cooler, microwave, and walk in freezer. |
| 2016-05-23 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-05-23 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in walk in cooler, freezer, and throughout establishment is rusting. assess. observed ice build up in freezer |
| 2016-03-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p chlorine sanitizer dish machine read 0 ppm. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - scoops and plates observed with food debris. cdi- item |
| 2016-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - two types of chicken (70), edemame (49f), tofu (48f) out of temperature compliance. product is being left out during lunch. cdi -tofu vented. edemame placed in reach in. chicken discar |
| 2016-03-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - repeat - cooked chicken, tofu, dumplings, bean sprouts and lo mein were not properly dated. some items on sushi display were not dated. cd |
| 2016-03-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - sushi rice was not time stamped wi |
| 2016-03-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0pts - one pan of chicken stored on the floor in walk in cooler. |
| 2016-03-07 |
33 |
3-501.13 use approved thawing methods. - repeat - shrimp thawing in containers under hand sink at room temperature. cdi- items placed in wif during inspection by staff. use proper thawing methods. |
| 2016-03-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - single service to go containers stored with food contact surface up. cdi- all items inverted. |
| 2016-03-07 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in walk in cooler, freezer, and throughout establishment is rusting. assess. observed ice build up in freezer. |
| 2016-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on exterior of sushi reach in, exterior of equipment in kitchen, shelving in walk in cooler, and walk in freezer. |
| 2016-03-07 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-03-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - avocados must have stickers removed before washing and cutting. |
| 2015-12-31 |
33 |
3-501.13 use approved thawing methods. - 0pts - shrimp thawing at room temperature. cdi- corrected thawing methods to under running water. |
| 2015-12-31 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed food employee spreading noodles with bar hands. cdi- noodles were reheated to 174f. |
| 2015-12-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - raw chicken stored over boxes of vegetables. raw chicken stored above lo mein. cdi- chicken moved by employee |
| 2015-12-31 |
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 - repeat - cooked chicken, tofu, dumplings, and spring rolls were not properly dated. other items in reach in cooler were dated incorrectly |
| 2015-12-31 |
37 |
3-304.13 linens and napkins, use limitations - c - repeat - establishment is using paper towels to wrap salmon and cream cheese. discontinue.3-305.12 food storage, prohibited areas - c - beverages stored under leaking handsink plumbing. cdi- items moved t |
| 2015-12-31 |
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 - 0 pts - observed employee touch soiled and clean utensils without effe |
| 2015-12-31 |
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. - repeat - ice scoop stored with handle in ice. cdi- item moved. |
| 2015-12-31 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in walk in cooler, freezer, and throughout establishment is rusting. assess.. . |
| 2015-12-31 |
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 exterior of sushi reach in, exterior of equipment in kitchen, reach in unit in kitchen, shelving in walk in cooler, and prep tables. |
| 2015-12-31 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-12-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. -0 pts - observed wet clothes on prep surfaces. |
| 2015-09-24 |
20 |
|3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - two containers of shrimp and tofu are being left out during lunch. chicken read 60f and 56f. discontinue leaving food out of temperature control unless you have time as a pu |
| 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 - cooked chicken and dumplings were not properly dated. other items in reach in cooler were dated incorrectly upon arrival. cdi- all items w |
| 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 - lo mein noodles and crab ragoon mix were tightly covered. cdi- lo mein reheated. |
| 2015-09-24 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - 0pts - repair mesh screen on back door and repair door so that it can close completely. |
| 2015-09-24 |
37 |
3-304.13 linens and napkins, use limitations - c - 0 pts - establishment is using paper towels to wrap salmon and cream cheese. discontinue. |
| 2015-09-24 |
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 - lo mein noodles stored tightly covered read 74f after 3 hours. cdi- lo mein noodles were reheated to begin the cooling process over |
| 2015-09-24 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in walk in cooler, freezer, and throughout establishment is rusting. assess. |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on exterior of sushi reach in. |
| 2015-09-24 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-09-24 |
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. - repeat - upon arrival dipper well was not working properly to ensure food parti |
| 2015-06-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - person in charge has cfpm certification but it expired on 3/31. |
| 2015-06-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - large portion of rice and other food debris in hand sink along with a sponge. discontinue using hand sink for any other reason other than hand washing. / duck was stor |
| 2015-06-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - repeat - unwashed vegetables are stored over ready to eat foods. cdi- pic moved unwashed vegetables to lower portion of walk in cooler. |
| 2015-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - two batches of shrimp, rehydrated noodles, dumplings, asparagus, and salads were out of temperature control. cdi- salads were placed in walk in cooler for rapid cooling and al |
| 2015-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - two containers of chicken are being left out at room temperature during lunch. chicken read 100f and 89f. discontinue leaving food out of temperature control unless you have time as a |
| 2015-06-23 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - 0 pts - employee food stored above food for establishment. all employee food shall be stored in a manner to prevent contamination. |
| 2015-06-23 |
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. - repeat - upon arrival dipper well was not working properly to ensure food parti |
| 2015-06-23 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - condensation build up in the lights of walk in freezer. assess and repair. // shelving in walk in cooler, freezer, and throughout establishment is rusting. assess. |
| 2015-06-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - 0 pts - items placed in walk in cooler for rapid cooling were tightly covered. w |
| 2015-03-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - repeat - lo mein observed not labeled. cdi- lo mein labeled by pic. |
| 2015-03-05 |
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 - employee observed wiping hands on pants and nose then wiped hands with |
| 2015-03-05 |
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 - server observed portioning salad with bare hands on plates. cdi- salad portioned on plates and salad in container |
| 2015-03-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - 0 pts - unwashed vegetables are stored over ready to eat foods. cdi- pic moved unwashed vegetables to lower portion of walk in cooler. |
| 2015-03-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - two containers of garlic and oil (56-59f), wontons (60f), and fried shrimp (58f) were out of compliance. garlic and oil shall be maintained at 45f or below or 135f or above. do not sto |
| 2015-03-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - one wet wiping cloth stored in the sushi bar prep surface. cdi- pic moved cloth. |
| 2015-03-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - one open employee beverage stored over the make top unit. beverages shall be stored in a cup with a lid and a straw and shall be stored where contamination do |
| 2015-03-05 |
43 |
4-502.13 single-use and single-service articles may not be reused. - 0 pts - establishment is using many soy sauce and duck sauce single use containers for the storage of dry goods and other food items. single use articles shall only be used once and the |
| 2015-03-05 |
45 |
4-501.11 maintain equipment in good repair. - severe condensation build up in walk in freezer. assess and repair. |
| 2015-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in the utensil drawers and cabinets at wait stations, in the chest freezer, and on the shelving of the walk in cooler. |
| 2015-03-05 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p - 0 pts- spray hose at three compartment sink was below flood rim of rinse vat. spray hose shall be at least one inch ab |
| 2015-03-05 |
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. - repeat - upon arrival dipper well was not working properly to ensure food par |
| 2014-10-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at sushi area handsink. cdi- handwashing sign give to pic. |
| 2014-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a small amount of mold buildup inside of ice machine. per pic, ice machine had been cleaned less than 2 weeks ago. repeat. verification required wit |
| 2014-10-20 |
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 cooked duck, cooked chicken and cooked noodles in the walk cooler without date marking. repeat. cdi - pic date marked items durin |
| 2014-10-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed in the prep line cooler raw chicken stored over cooked noodles. repeat. cdi - pic relocated raw chicken to bottom shelf in the prep cooler. |
| 2014-10-20 |
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 no running water for the utensils stored in the ice scoop well. cdi - |
| 2014-10-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working containers not labeled as to their identity. repeat. cdi - labeled by pic during inspection. |
| 2014-07-22 |
37 |
3-305.11- food shall be protected from contamination by storing food where it is not exposed to splash or dust and at least 6 inches above the floor. observed containers of oil next to hand sink exposed to splash, drink mixers stored under sink drain beh |
| 2014-07-22 |
14 |
4-601.11(a) pf- food contact surfaces shall be clean to sight and touch. dark build up inside tea nozzles and inside ice machine; dried food debris on blade of deli slicer. vr- will return within 10 days to verify compliance. knife with dried food debr |
| 2014-07-22 |
20 |
3-501.16(a)(2)- potentially hazardous food shall be held at 45f or lower. observed raw chicken, raw beef, and raw shrimp above 45f in the cook line prep unit. cdi- item moved to walk in freezer for rapid cool down; items had been out of temperature less |
| 2014-07-22 |
21 |
3-501.17 pf- ready to ear potentially hazardous items held longer than 24 hours shall be date marked. observed dpring rolls in line cooler, and won tons in walk in cooler with no date mark. cdi- items were date marked during the inspection. |
| 2014-07-22 |
13 |
3-302.11p- food shall be protected from contamination by storing raw animal foods in order of final cool temperature. observed raw duck stored above raw beef. cdi- cooler rearranged during the inspection with raw duck below raw beef. |
| 2014-07-22 |
31 |
3-501.15pf cooling shall be accomplished by placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring food in a container placed in an ice water bath, loosely covered to facilitate heat transfer, or other |
| 2014-07-22 |
35 |
3-302.12- working containers of food or food ingredients shall be identified with the common name of the food. observed containers of sugar, salt, and msg with no label at cook line and container of tempura bread crumbs in dry storage with no label. cdi |
| 2014-07-22 |
38 |
2-402.11- food employees shall wear hair restraints that effectively keep hair from contacting exposed food. observe wait staff assembling salads in kitchen with no hair restraints on. |
| 2014-07-22 |
47 |
4-601.11 (c)- non-food contact surfaces shall be clean to sight and touch. observed build up on sides of equipment and between counter tops. clean non-food contact surfaces. |
| 2014-07-22 |
45 |
4-205.10- food equipment shall be used in accordance with the manufacturer's intended use. observed upright cooler labeled, this cooler for use with packaged or bottle beverages only. 4-501.11 equipment shall be maintained in good repair. observed mult |
| 2014-07-22 |
46 |
4-501.14- a warewashing machine shall be cleaned at a frequency to prevent recontamination of utensils and at least every 24 hours when used. observed heavy build up on interior surfaces of dish machine. clean dish machine. |
| 2014-07-22 |
49 |
5-203.14 p- backflow or backsiphonage shall be prevented at each point of use in a water supply system by installing an approved backflow device. observed two hose bibs at can wash area; one equipped with a backflow and one without. vr- will return with |
| 2014-07-22 |
51 |
5-501.17- a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. trash receptacle in women's restrooms uncovered. |
| 2014-07-22 |
53 |
6-501.13- physical facilities shall be cleaned as often as necessary to keep them clean. observed build up of dust on vents in restrooms, heavy build up of grease and food debris on floors under counters and equipment throughout. clean vents and floors |
| 2014-07-22 |
41 |
3-304.12- utensils stored in non-potentially hazardous foods shall be stored with handles above the top of the food. observed cup sand bowls with no handles stored in containers of dry goods such as flour, bread crumbs, and sugar. cdi- items removed. i |
| 2014-03-14 |
6 |
2-301.15 employees must wash hands at designated hand washing sinks only. food preparation, utensil sinks etc. may not be used for handwashing purposes. observed pic and employee rinse hands at food preparation sink near drink station. cdi by having em |
| 2014-03-14 |
14 |
4-601.11 (a) all food contact surfaces shall be clean to sight and touch. observed food residue on slicer, peeler, knife, julienner and attachment for meat grinder. all items placed at dish machine to be rewashed. slicer was broken down and cleaned dur |
| 2014-03-14 |
31 |
3-501.15 rapidly cool foods using shallow containers, ice baths and leave uncovered or loosely covered. use walk in cooler for cooling foods instead of prep units that are regularly worked out of. observed several fried shrimp cooling in top of prep uni |
| 2014-03-14 |
35 |
3-302.12 all foods that are not readily identifiable must be labeled with their common name. observed multiple containers with faded labels or unlabeled. |
| 2014-03-14 |
34 |
4-302.12 must obtain a thin probe thermometer for measuring temperature of thin mass foods. cdi by instruction; must have by next inspection. |
| 2014-03-14 |
45 |
4-202.11 all food contact surfaces shall be smooth, easily cleanable and in good repair. observed broken fryer baskets and cracked plastic containers. observed green onions that had been washed placed back in cardboard box. cdi by rewashing onions and |
| 2014-03-14 |
54 |
6-305.11 designated areas shall be provided for storage of employee items. observed employee foods, drinks and clothing stored with items used for restarant in multiple locations. |
| 2014-03-14 |
39 |
3-304.14 once soiled or wet all cleaning towels must be stored in sanitizer in between uses. observed multiple wet and/or soiled towels on surfaces throughout. cdi by placing in buckets of sanitizer. |
| 2013-09-27 |
13 |
foods shall be stored to prevent contamination. observed one small container of raw chicken stored over container of broccoli in prep unit. corrected. |
| 2013-09-27 |
30 |
variance procedures have not been approved for sushi rice so no documentation is on site. |
| 2013-09-27 |
31 |
approved cooling methods shall be utilized. observed shrimp cooling above prep unit (under lid). moved to walkin cooler to chill quickly. |
| 2013-09-27 |
27 |
variance required for sushi rice. plans have been submitted to the state but are not yet approved. facility has agreed to move to tphc until approval. procedure was written out during inspection. |
| 2013-09-27 |
37 |
employee beverages shall be stored to prevent contamination. observed employee beverage stored on prep surface and on surface where clean utensils were air drying. |
| 2013-09-27 |
41 |
3-304.12 utensils shall be stored between uses with their handles above the top of the food. observed cups with no handles used in vinegar sauce and soy sauce. use handled scoops. |
| 2013-09-27 |
34 |
thermometers shall be able to temp thin masses of food. provide a small-diameter probe thermometer that will accurately temp items such as lettuce and sushi. educated. |
| 2013-03-27 |
13 |
3-302.11. separate raw animal foods according to required final cook temperature so that contamination cannot occur. observed raw shell eggs stored below raw beef in walkin cooler. observed raw beef steaks stored above cheesesteak and sorbets in chest fre |
| 2013-03-27 |
6 |
2-301.15 employees shall wash hands in approved handwashing sink. observed employees washing/rinsing hands in prep sink. educated and staff complied. |
| 2013-03-27 |
6 |
2-301.12. ensure that proper procedure is used for washing hands. hands must be washed in handsink; using warm running water and soap for 10-15 seconds; and dried using an approved method. observed one employee rinse hands without using soap. |
| 2013-03-27 |
6 |
2-301.14 hands shall be washed before donning gloves and between gloves uses. observed sushi chef don gloves without washing hands. educated. |
| 2013-03-27 |
12 |
observed invoice for salmon (used in sushi) contradicting the aquaculture letter provided. invoice specifically states fish should be frozen or cooked. have supplier clarify and provide documentation. |
| 2013-03-27 |
2 |
employees must be educated on facility's employee health policy. will email a mandarin and spanish employee health policy for staff. recommended reviewing policy during all staff meetings and posting policy in employee area. |
| 2013-03-27 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed slicer visibly soiled. advised staff to break down and wash; rinse and sanitize. |
| 2013-03-27 |
20 |
food shall be cold hold at 45f or lower. observed cabbage sitting out at 48f. staff moved to walkin cooler. |
| 2013-03-27 |
21 |
continue working on date marking. ensure you date mark sweat and sour chicken; milk; noodles; etc. |
| 2013-03-27 |
27 |
3-502.11. ensure that complete haccp plan and variance application is submitted to the state for sushi rice. haccp plan must meet requirements of 8-201.14. observed no complete haccp plan available at time of inspection. left information and will email a |
| 2013-03-27 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. observed no variance for sushi rice. |
| 2013-03-27 |
31 |
use approved cooling methods. observed pans of sweet and sour chicken (par cooked) sitting out cooling at temps from 94-128f. you must actively cool when food reaches a temperature of 135f. staff moved sheet pans to freezer to quickly cool. |
| 2013-03-27 |
16 |
cook chicken to 165f or fill out non-continuous cooking application left on site. observed chicken cooked to 140f-165f. |
| 2012-12-04 |
6 |
employees shall wash hands as often as necessary to remove soil and contamination to prevent cross conntamination when switching tasks. observed employee handling soiled utensils; then; without washing hands; switched to handling cleaned plates. |
| 2012-12-04 |
23 |
when foods are served raw or undercooked; a facility shall provide a consumer disclosure and reminder. b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? |
| 2012-12-04 |
13 |
food shall contact only approved surfaces; cleaned and sanitized as directed in nc food code. observed plastic single-use bowls placed in ice bin for lemon chilling. bowls were removed. |
| 2012-12-04 |
13 |
use correct storage order for items in display chest freezer. observed raw beef stored above ice cream in cheat feezer. corrected. |
| 2012-12-04 |
8 |
maintain handwash sinks available; and use only for intended purpose. observed soiled pan placed in handwash sink. corrected. |
| 2012-12-04 |
6 |
employees shall wash hands in designated handwash sink only. observed employee rinsing hands at warewashing prewash. corrected by instruction. |
| 2012-12-04 |
2 |
facility shall adopt an employee health policy that complies with nc food code section 2-201.11(a). none observed. rehs provided sample form/written guidance. corrected by instruction. |