| Violation Date |
Code |
Description |
| 2018-09-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roach carcasses in back prep kitchen area. |
| 2018-09-13 |
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 sushi cooling in display case, in tightly covered containers. cdi, items m |
| 2018-09-13 |
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 sushi rice ph at 4.3. rice was held for use during inspection. pic stated ph of rice had n |
| 2018-09-13 |
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 baby shrimp without date mark. observed cooked crab meat without date mark. pic stated items were opened more than 24 hours |
| 2018-09-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large trash can blocking hand washing sink in back prep kitchen. cdi, trash can removed. 6-301.12 provide paper towels or approved alternative for hand drying a |
| 2018-09-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet not using a barrier. cdi, food empl |
| 2018-01-22 |
45 |
repeat4-501.11 maintain equipment in good repair. observed broken plastic lid in need of replacing downstairs kitchen area. (points not increased due to improvement). |
| 2018-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old rice and debris stuck to surfaces at down stairs ware washing station. cdi all containers pulled and properly washed |
| 2017-10-31 |
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 cleaning issues to physical facilities. (observe |
| 2017-10-31 |
45 |
repeat4-501.11 maintain equipment in good repair. observed split / torn gaskets on reach-in units down stairs prep kitchen; observed cracked lid on dry food bin.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and s |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-10-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
| 2017-09-06 |
45 |
repeat4-501.11maintain equipment in good repair.observed leak coming from underneath surfcace of center sink at three compartment sink setup. |
| 2017-09-06 |
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 scoop handles stored down in dry food products (rice). |
| 2017-09-06 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed numerous fruit flies in kitchen area. |
| 2017-04-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above food products in back kitchen area. |
| 2017-04-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handles stored in rice. |
| 2017-04-26 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-01-30 |
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 scoop handles stored down in dry food products. |
| 2017-01-30 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in bar area. |
| 2016-11-14 |
30 |
8-103.118-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed variance needed for special process (acidifying rice). observed no variance obtained. vr |
| 2016-11-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved knives all stored clean with old food debris stuck to surfaces. cdi all dishes pulled and placed into dirty dish pit. |
| 2016-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout kitchen area. |
| 2016-09-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thermometer on site. cdi: employee obtained thermometer and calibrated it on site. |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp holding above 45f. cdi: item was double panned. once pan was removed product started to come down to proper temp. metal pans recommended. |
| 2016-06-13 |
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 spicy tuna cooling tightly covered in reach in cooler. cdi: item uncovere |
| 2016-06-13 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed lettuce and carrots stored in non-food grade plastic bags. cdi: items moved to plastic containers. |
| 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 rice spoon stored with handle touching product. cdi: handle removed fr |
| 2016-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on counters in facility. cdi: cloths placed in sanitizer buckets. |
| 2016-03-17 |
33 |
3-501.13 use approved thawing methods. observed edamame thawing in standing water. cdi: item moved under cold running water. |
| 2015-12-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink with a screw top on prep surface. cdi: employee relocated drink. |
| 2015-12-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in sink reading at 0ppm quat. cdi: sink compartment refilled with properly concentrated sanitizer.4-602.11 clean the equipment and utensils used with tcs foods as required to a |
| 2015-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream cheese, masago, and shrimp on ice holding above 45f. pic stated products had been there since 2:30. cdi: products discarded and allowed to switch to time permanently. |
| 2015-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lettuce stored in thank you bags. cdi: items moved to plastic containers. |
| 2015-12-30 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed cracked containers being used to hold cream cheese, shrimp, and masago. cdi: al |
| 2015-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets with food debris on reach in coolers. |
| 2015-12-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 6 wet rags throughout facility stored on countertops. cdi: employee placed all rags in sanitizer buckets. |
| 2015-08-14 |
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: facility not following approved haccp plan for rice. observed rice batch used to roll sushi for di |
| 2015-08-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: bottled water under soap dispenser at sushi station. cdi- water moved. |
| 2015-08-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: soap dispenser broken at kitchen handsink. no soap at sink.cdi- soap provided. |
| 2014-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris in gasket of prep cooler. cleaning is needed. |
| 2014-12-12 |
33 |
3-501.13 use approved thawing methods. packaged salmon in container on the prep table in prep kitchen, packaged crab and eel on the cutting boards during the thawing process. cdi- methods corrected. |
| 2014-12-12 |
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 . container of shrimp rolls being cooled at open display case. operator advised of |
| 2014-12-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. updated menu's provided today (same as location main concourse). labels on packaged containers indicate raw, howe |
| 2014-12-12 |
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. operator iang par advised that time |
| 2014-08-20 |
40 |
3-302.15 washing fruits and vegetables - c. employee observed cutting into un-washed avocado. cdi- verbal correction to wash prior to cutting into avocado. |
| 2014-08-20 |
22 |
3-501.19 time as a public health control - p,pf. sushi rice being at front prep area with 10:30am start time on it. employee's on site continued to use after 2:30pm. documentation from hissho and hms advises that after 4 hours sushi rice will be discarded |
| 2014-08-20 |
8 |
6-301.11 handwashing cleanser, availability - pf. no handsoap provided at handsink in prep room. dispenser is damaged. cdi- pic alex boydoh put liquid soap in a temporary container and placed at handwashing sink. |
| 2014-05-13 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service cups stacked out of the dispenser at the front counter, and at the back counter. single service wine cups not protected at back counter |
| 2014-05-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. employee observed washing and rinsing utensils at 3 comp sink, but sanitizer compartment was empty and employee did not apply sanitizer. facility pic iang par and |
| 2014-05-13 |
35 |
3-601.12 honestly presented - c. raw escolar fish in prep cooler, on haacp, invoice, and parasite destruction letters. all menus and labels indicate white tuna. employee also referred to it as white tuna. cdi- employee, operators atiq haq and melody mack |
| 2014-05-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. some dried debris under counter top cooler and on back corner of prep cooler next to handwashing sink at front service area. cleaning is needed. |
| 2014-05-13 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths on top of prep surface cutting boards. cdi- chef removed wet wiping cloths. iang par advised that cloth was used to keep mandolin in place when in use. cdi- discussed options |
| 2013-09-19 |
43 |
maintain all single service protected. observed lips of cups exposed at register area. |
| 2013-09-19 |
42 |
maintain all clean dishes air dried before tight stacking. observed several wet stacked metal pans. |
| 2013-09-19 |
30 |
general comment- facility must obtain varience for sushi rice acidification by nc dhhs. observed none |
| 2013-09-19 |
19 |
maintain all hot foods >135f degrees. observed rice on bottom shelf in rice cooker at 122f degrees. employee stated that rice had been there for approx 2 hrs. employee discarded rice. |
| 2013-01-25 |
8 |
each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap.pf observed handwashing sink in back kitchen with no soap available and the soap dispenser not available at front h |
| 2013-01-25 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed a crack in the top around the rice cooker. |
| 2013-01-25 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-01-25 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2012-10-19 |
33 |
except as specified in ¶ (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7°c (45°f) or less as specified un |
| 2012-10-19 |
20 |
(a) (2) at a temperature specified in the following: (a) 5°c (41°f) or less; p or(b) 7°c (45°f) or between 5°c (41°f) and 7°c (45°f) in existing refrigeration equipment that is not capable of maintaining the food at 5°c (41°f) or less if: p (i) the equipm |
| 2012-10-19 |
4 |
(b) a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-service an |