| Violation Date |
Code |
Description |
| 2018-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on equipment throughout. |
| 2018-12-18 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed floating food debris in sanitizer compartment of 3 comp sink. ensure utensils are washed in hot soap |
| 2018-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed mayo buckets stored on floor.3-305.14 food preparation - c observed employee wiping knife with sanitizer cloth and not letting ai |
| 2018-12-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled chemical bottles. cdi-labeled. |
| 2018-12-18 |
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 items on tphc not labeled w |
| 2018-12-18 |
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 observed just a few items without a date label such as cream cheese and crab. cdi-dated. |
| 2018-12-18 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed raw chicken stored in to-go bags in freezer. explained to pic that food shall be put into food grade bags. cdi-chicken voluntarily discarded. |
| 2018-12-18 |
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 employees washing hands at correct times but not using paper towel to turn off faucet. cd |
| 2018-09-19 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at front handsink. cdi - ehs provided handwashing signs to for the facility. |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in the temperature danger zone. refer to temperature chart. cdi - educated pic and food employees about not overstacking product in flip top unit. pulled excess product to |
| 2018-09-19 |
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/pf repeat violation. observed pic and |
| 2018-09-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. repeat violation. observed glass pepsi unit used for tcs product such as sushi. educated that tcs product shall be held in commerc |
| 2018-09-19 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket below 100 ppm. cdi - refilled with new solution and educated to refi |
| 2018-06-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two large containers of rice and metal pan of chicken holding out of temperature control. see temperature chart for temperature observations. cdi product voluntarily discard |
| 2018-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed facility using same bamboo wrapper being used for raw and cooked products, no designation between wrappers. cdi wrappers changed and labeled to indicate sushi. |
| 2018-06-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p employees stated sushi bamboo wrappers are changed once a day. cdi discussion with employees that all food contact surfaces must be changed or washed, rinsed and sanitized every 4 hours |
| 2018-06-28 |
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 employees saving sushi ric |
| 2018-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink completely blocked with bus tub, large hanging pot and large chemical storage buckets. cdi all items relocated. |
| 2018-06-28 |
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 rolls, shrimp and rice cooling tightly covered and wrapped in reach |
| 2018-06-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed facility using two glass front coolers for tcs products, both coolers labeled for packaged or bottled products only. |
| 2018-06-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf obseved 3 spray bottles not labeled with contents of products. cdi bottles labeled. |
| 2018-03-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed rags stored on counter. |
| 2018-03-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label sauces. |
| 2018-03-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-taken out of service. repeat. |
| 2018-03-12 |
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 observed shrimp tempura, sushi rice |
| 2017-11-27 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed broken floor tiles which is causing pooling water in back of kitchen. repeat violatio |
| 2017-11-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-labeled. repeat |
| 2017-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed carrots on stove below 135f. cdi-reheated to 165f+. |
| 2017-08-22 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-08-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a large amount of employee drinks stored over food for customers in small glass cooler. |
| 2017-08-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed heavy build up on soda nozzles. |
| 2017-08-22 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed a large amount of items (fr |
| 2017-08-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together while wet. |
| 2017-08-22 |
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 noodles cooling and tightly covered in walk in cooler. cdi-pan vented. |
| 2017-08-22 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed broken floor tiles which is causing pooling water in back of kitchen. repeat violatio |
| 2017-08-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-labeled. repeat |
| 2017-06-06 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed broken floor tiles which is causing pooling water in back of kitchen. repeat violatio |
| 2017-06-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-labeled. repeat7-201.11 store toxic materials to avoid contamination. -p observed hand soap and air fresheners stored on shel |
| 2017-06-06 |
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 two tubs of cooked rice on |
| 2017-02-27 |
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 several items sitting out s |
| 2017-02-27 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinsing hands in 3 comp sink. cdi-directed to wash hands in hand sink only. repeat violation |
| 2017-02-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled chemical bottles. cdi-labeled. repeat violation. |
| 2017-02-27 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed broken floor tiles which is causing pooling water in back of kitchen. repeat violatio |
| 2017-02-27 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed sticker still attached to avocado skin after being cut. remove stickers prior to washing. |
| 2017-02-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloths stored improperly throughout on counters. |
| 2016-11-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food and drinks stored above food used for customers in walk in cooler. |
| 2016-11-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sushi fish stored over cooked items in sushi cooler. cdi-items rearranged to proper storage order. |
| 2016-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on soda nozzles. |
| 2016-11-10 |
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 sushi cooler such as fried shrimp and trays of pre-made sushi rolls without any date labels. cdi-labeled. |
| 2016-11-10 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinsing hands in 3 comp sink. cdi-directed to wash hands in hand sink only. |
| 2016-11-10 |
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 rice cooling tightly wrapped in plastic wrap in walk in cooler. |
| 2016-11-10 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed broken floor tiles which is causing pooling water in back of kitchen. |
| 2016-11-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-labeled. |
| 2016-07-18 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed sushi produ |
| 2016-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in the flip top cooler out of temperature. refer to temperature chart. repeat violation. cdi - educated that product must be stored in the containers |
| 2016-07-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken not cooked all the way through. cdi - advised to cook chicken all the way through to 165f for 15 sec.; use the |
| 2016-07-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer in 3 compartment sink at 0ppm. cdi - advised to use test stips; created a new chlorine solution at 50 ppm. |
| 2016-07-18 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer rag sitting out of the sanitizer bucket; observed sanitizer bucket out of concent |
| 2016-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed that product in the flip top cooler is out of temperature. consistent problem with cold holding in flip top. reach in cooler is in proper temperature; produc |
| 2016-04-26 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontami |
| 2016-04-26 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee water down rice paper for a sushi roll from the handsink. cdi - educated that handwashing sinks are only for handwashing. |
| 2016-04-26 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-04-26 |
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 that product on time contr |
| 2016-04-26 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer rag dirty with debris. advised to get new rag. 3-304.14(b) cl |
| 2016-04-26 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed that the coving underneath the 3 comp sink is broken and tile is missing. advised t |
| 2016-04-26 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. repeat violation. observed |
| 2016-01-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer concentration in 3 comp sink at 10 ppm. cdi - educated pic how to use test strips; emptied compartment and refilled with new solution. repeat violation |
| 2016-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products out of temperature (refer to temp chart). cdi - the rice and shrimp was put into walkin cooler to cool down properly; the product in the flip top cooler had pa |
| 2016-01-06 |
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 pic cooling product down in walkin cooler, with lids on top of each container. |
| 2016-01-06 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed paper towels on pro |
| 2016-01-06 |
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 that the product on time ha |
| 2016-01-06 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket for the walkin cooler. |
| 2016-01-06 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed rusty rack in the walkin cooler. repeat violation. |
| 2016-01-06 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed in use utensil in t |
| 2015-12-01 |
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 rice that was cooked at 11:00 am in the walkin cooler at 2:30 pm @ 120 f; the product did not meet the proper time and tempe |
| 2015-12-01 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no pic in the establishment throughout the entire inspec |
| 2015-12-01 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfn observed a spray bottle of sanitizer and a cleaning brush pad in the handsink in the dishpit area. cdi - removed the articles from the handsink and educated employees and pic that hand |
| 2015-12-01 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored on top of mayo in the walkin cooler. cdi - moved the product to a proper location. repeat violation |
| 2015-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the sanitizer solution in the 3 compartment sink have a weak concentration of lower than 50 ppm. cdi - drained the compartment to make a new solution. |
| 2015-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice sitting out in a plastic budket on a rack in the kitchen @ 62 f. pic stated that this rice had no time or hot holding and wanted to put in the walkin cooler; pic stated tha |
| 2015-12-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed that the racks in the walkin cooler and the rack for air drying equipment were dirty with residue. |
| 2015-12-01 |
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 container of shrimp cooling in reach in cooler with plastic wrap covering the c |
| 2015-12-01 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed napkins stored with |
| 2015-12-01 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. in the container of sugar, o |
| 2015-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed no air drying going on in the kitchen after the dishes/containers had gone through a cleaning procedure through the 3 compartment sink. |
| 2015-12-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no reminder for the consumer adivisory; the consumer advisory just contains the disclosure. cdi - educate |
| 2015-07-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed improper storage order of raw meats. observed raw beef stored over cooked rice, observed raw shrimp stored over avocados and raw chicken stored over mayo in walk in cooler. cdi-rea |
| 2015-07-13 |
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 items using tphc without a |
| 2015-07-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked carrots and cooked mushrooms stored below 135f. cdi-items discarded. |
| 2015-07-13 |
33 |
3-501.13 use approved thawing methods. observed tuna thawing in prep sink at room temperature. cdi-tuna placed under cool running water. |
| 2015-07-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of chemical with no label. cdi-labeled. |
| 2015-02-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2015-02-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer stored in a bucket labeled as soap and two bottles of chemicals with no label. cdi-all bottles labeled correctly. |
| 2015-02-18 |
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 several items using tphc wi |
| 2015-02-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed facility using the fish escolar and presenting it on the menu as white tuna. pic stated new menus with escolar will be printed or removed from menu. vr. |
| 2014-11-04 |
8 |
6-301.14 post a handwash sign at each handsink. hand wash signs needed at hand sinks in kitchen. |
| 2014-11-04 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a rotten lemon and molded cabbage in walk in cooler. cdi-discarded. |
| 2014-11-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over produce in walk in cooler. cdi-items moved. |
| 2014-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eel and cream cheese above 45f in prep cooler due to not sitting down in cold well. cdi-items placed properly in cooler. |
| 2014-11-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemicals. cdi-labeled. |
| 2014-11-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on sushi prep counter. |
| 2014-11-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food stored on floor of walk in cooler. |
| 2014-07-22 |
54 |
designate an area for employee belongings to prevent contamination. (6-403.11) observed employee items like uncovered drink, bottle of aleve etc. stored over prep sink. also observed cell phone stored on prep surface. |
| 2014-07-22 |
42 |
properly air dry utensils. (4-901.11) observed employee using rag to dry off utensils. |
| 2014-07-22 |
39 |
properly store wet wiping cloths in sanitizer. (3-304.14) observed wet rags stored out of sanitizer throughout kitchen. |
| 2014-07-22 |
31 |
use proper cooling methods. (3-501.15) observed rice cooling on counter at room temperature. active cooling must take place to ensure product is cooled quickly. |
| 2014-07-22 |
22 |
properly label items using tphc (time as a public health control). (3-501.19) observed pre-rolled sushi in cooler containing rice using tphc. if using rice on tphc, all items containing the rice must be marked with time and discarded after 4 hours. cdi-it |
| 2014-07-22 |
19 |
store tcs food hot at 135f or above. (3-501.16) observed cooked chicken and eggrolls stored below 135f. cdi-eggrolls discarded and chicken reheated to 165f. |
| 2014-07-22 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on ice machine. cdi-cleaning started. |
| 2014-07-22 |
13 |
food shall be protected from contamination. (3-302.11) observed raw shrimp stored over cooked rice and produce in walk in cooler. also observed buckets of sauce stored on floor of walk in cooler. cdi-items moved. |
| 2014-07-22 |
7 |
food employees may not contact exposed, ready to eat food with their bare hands. (3-301.11) observed employee cutting cucumbers used for sushi with bare hands. cdi-food discarded, instructed employee to wash hands before donning gloves. |
| 2014-07-22 |
6 |
food employees shall clean their hands in a hand washing sink and may not clean in sink used for food preparation. (2-301.15) observed employee rinse hands off in prep sink. cdi-through education.food employees shall wash their hands and exposed portions |
| 2014-02-27 |
20 |
store tcs. foods cold at 45f or below. (3-501.16) observed raw chicken (battered) and on counter above 45f. pic stated items had not been out of refrigeration more than 30 minutes. cdi-items put into cooler. |
| 2014-02-27 |
13 |
properly store raw animal foods to prevent contamination. (3-302.11) observed raw shrimp and beef stored over produce in walk in cooler. cdi-moved to proper storage order. |
| 2014-02-27 |
19 |
store tcs foods hot at 135f or above. (3-501.16) observed items stored under heat lamp such as vegetable tempura below 135f. cdi-items voluntarily discarded. |
| 2014-02-27 |
22 |
follow proper procedures for items using tphc. (3-501.19) observed rice stored at room temperature without time label. pic stated that rice had been removed from walk in cooler 10 minutes prior. cdi-labeled. |
| 2013-11-26 |
45 |
equipment shall be in good repair. observed heat lamp unit not operating properly and a wire basket with broken wires. repair heat lamp and discard wire basket. |
| 2013-11-26 |
22 |
properly use tphc (time as a public health control) observed sushi rice not labeled with time. pic stated rice was just made 30 minutes prior. cdi-labeled. |
| 2013-11-26 |
19 |
store tcs food hot at 135f or above. observed items under heat lamp stored below 135f. heat lamp appears to not be working properly. cdi-all items discarded. do not use heat lamp until repairs are made. |
| 2013-11-26 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on soda nozzle. cdi-taken to be cleaned.sanitizer shall be at proper concentration. observed chlorine sanitizer registering 0ppm. cdi-remade to proper concentration. |
| 2013-11-26 |
13 |
raw animal foods shall be arranged to prevent contamination of ready to eat foods. observed raw shrimp stored over cooked noodles and observed employee cutting raw chicken on prep surface over a bag of carrots. cdi-items moved to prevent contamination. |
| 2013-09-24 |
30 |
variance needed for sushi rice. no variance submitted at time of inspection. facility has decided to use tphc. cdi-tphc handouts given. |
| 2013-09-24 |
54 |
suitable facilites shall be available for employee belongings where contamination of food, equipment etc cannot be contaminated. observed items such as vitamins and other miscellaneous employee belongings stored above prep sink. |
| 2013-09-24 |
35 |
food shall be properly labeled if taken from bulk dispensing. label sauces for food preparation and any set out for customer use. |
| 2013-09-24 |
27 |
variance needed for sushi rice. no variance submitted. facility has decided to use tphc. cdi-tphc handout given. |
| 2013-09-24 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held more than 24 hours. date label missing on some items such as cooked noodles, sauces made in house and sushi fish. cdi-items labeled. |
| 2013-09-24 |
19 |
store tcs food hot at 135f or above. observed cooked rice being stored at room temperature. pic stated it is used for fried rice. tphc document given out for rice. cdi-rice reheated to 165f. |
| 2013-09-24 |
8 |
a hand washing sink may not be used for purposes other than hand washing. observed employee washing utensil in hand sink. also observed lid stored in handsink. cdi-employee stopped and directed to wash at 3 compartment sink. |
| 2013-05-07 |
19 |
store tcs food hot at 135f or more. (3-501.16) observed fried products such as softshell crab; vegetables; and shrimp stored below 135f beside fryer. items put into cooler to cool down. |
| 2013-05-07 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed microbial build up on ice machine. cdi-cleaning started. |
| 2013-05-07 |
33 |
properly thaw foods (3-501.13) observed package of shrimp thawing in the sink with no running water. |
| 2013-05-07 |
13 |
separate raw animal foods from ready to eat to prevent contamination. (3-302.11) observed raw beef stored over lettuce in walk in cooler. cdi-moved. |
| 2013-05-07 |
27 |
variance required for sushi rice. (3-502.11) handouts given. |
| 2013-05-07 |
45 |
glass reach in coolers are only approved for pre-packaged/pre-bottled products. unpackaged foods stored in both coolers today. |
| 2013-05-07 |
35 |
label food containers. (3-302.12) label all containers; including sauces. |
| 2013-05-07 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. (3-305.11) observed boxes and buckets of |
| 2013-05-07 |
30 |
variance required for sushi rice. (8-103.11) handouts given. |
| 2013-01-11 |
21 |
date mark all potentially haz. ready-to-eat foods that are held >24 hours. today shrimp sauce was not date marked-manager corrected. |
| 2013-01-11 |
13 |
store raw animal foods by final cook temp. and keep all ready-to-eat foods stored above those raw animal foods. raw salmon pckages(plastic wrap) touching raw bf. package with bag of carrots touching both. carrots moved to the top shelf and the raw meats |
| 2013-01-11 |
13 |
keep foods covered to protect them when in storage. today a large container of raw fish in back glass ri was uncovered today. |
| 2013-01-11 |
20 |
keep cold ph foods at 41f or less. shrimp connot be set out at room temp.-always keep cold by refrigeration oor ice. cooled in the 1 door ri today. |
| 2013-01-11 |
26 |
keep chemical bottles labeled. unknown substance labeled as sanitizer today. bottle emptied. |
| 2013-01-11 |
4 |
drinks stored uncovered today over uncovered rice-keep lids on these and do not store uncovered rice below them as it may become contaminated. drinks moved today. |
| 2013-01-11 |
38 |
only a single wedding band is allowed on hands and writsts-no bracelets or watches as seen today. |
| 2013-01-11 |
39 |
when not in-use; store wiping clothes in sanitizer. |
| 2013-01-11 |
41 |
bowls were stored in raw chicken and beggie mix containters today-do not reuse this handle-less scoop-get a new scoop each time ro it is recommended to use a scoop with a handle and store the handle up; out of the product. |
| 2013-01-11 |
45 |
glass readh-ini=(ri) coolers are only approved for pre-packaged/pre-bottled products. unpackaged foods stored in both coolers today. |
| 2013-01-11 |
35 |
keep sauce bottles labeled. |
| 2013-01-11 |
2 |
employees and mandagers need to know the big 5 illnesses and be aware of when not to work. paperwork given to manager today-cdi by instruction. |