| Violation Date |
Code |
Description |
| 2018-11-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp cloths on prep surface. ensure to hold wet cloths in sanitizer. |
| 2018-11-26 |
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 fried chicken and chicken wings cooling at room temp on cart. pic stated f |
| 2018-11-26 |
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 chicken and pork made the day prior without a date label. cdi pic added date label during the inspection. |
| 2018-11-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pulled eggs, cooked chicken, noodles, and tofu above 45f (see temp chart). cdi ehs advised pic to keep only packaged drinks in drink cooler and not tcs foods. pic voluntarily di |
| 2018-11-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pulled eggs in reach in unit stored above rte foods such as mushrooms and wonton. observed cooked noodles and cooked chicken stored below raw beef and raw chicken in walk in co |
| 2018-11-26 |
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 employee wash hands and use hands to turn faucet off without a clean barrier. ensure to u |
| 2018-08-09 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.one compartment of sink was filled with soiled water. |
| 2018-08-09 |
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. ice handle touching ice in i |
| 2018-08-09 |
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/pfbegin time for rice on tphc was not r |
| 2018-08-09 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw chicken stored above raw beef. cdi- storage order re-arranged. always store raw chicken on bottom. |
| 2018-08-09 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p employee contacted cooked, rte chicken with bare hands. cdi- chicken discarded. educated employ |
| 2018-08-09 |
6 |
2-301.15 only wash hands in handwashing sink.-pf employee rinsed hands in prep sink after handling raw fish. cdi- re-directed to wash in handsink.2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 second |
| 2018-05-14 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pemployee did not wash hands after handling raw shrimp. cdi- employee directed to wash hands. |
| 2018-05-14 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pemployee contacted cooked, rte chicken with bare hands. cdi- chicken discarded. educated employe |
| 2018-05-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pftwo knives soiled with food debris. cdi- knives taken to dishwasher.4-501.114 maintain sanitizer at correct concentrations. -psanitizer recorded at 0ppm in dish |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcrab meat, chicken, and egg rolls recorded above 45f. cdi- all discarded. |
| 2018-05-14 |
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/pfno written procedures provided for ri |
| 2018-05-14 |
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 cooked, rte chicken cooling at room temp. cdi- re-located to cooler to properly cool. |
| 2018-05-14 |
33 |
3-501.13 use approved thawing methods. vaccum packaged frozen tuna says on package to remove from packaging when thawing. facility is not removing from package. remove or cut slit in package. cdi- tuna discarded. |
| 2018-03-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-09 |
45 |
4-501.11 maintain equipment in good repair.one gasket damaged and in need of replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards at sushi station and prep station in need of re |
| 2018-03-09 |
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. wet cloths stored throughout kitchen. keep in sanitizer only. repeat |
| 2018-03-09 |
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 large container of chicken cooling in a tub at room temp. cdi- chicken dumped onto sheet |
| 2018-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw eggs and beansprouts holding above 45f (see chart). cdi- discarded. repeat |
| 2018-03-09 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple food items in reach in cooler and wic were not covered. repeat. this is facility's 4th violation in a row of this rule. facility must meet complianc |
| 2018-03-09 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfobserved both sinks blocked. cdi- sinks made accessible. |
| 2017-12-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfno soap at main handsink. cdi- soap provided. |
| 2017-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chicken and egg rolls in flip top unit holding above 45f (see chart). cdi- products discarded. |
| 2017-12-15 |
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 lo mein cooling in large bowl with tightly wrapped plastic. cdi- removed and du |
| 2017-12-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. multiple food items in reach in units and wic were unprotected from physical contaminants. repeat |
| 2017-12-15 |
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. scoop for rice stored in wat |
| 2017-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.sheet trays wet stacked. |
| 2017-12-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution atthe proper concentration. bucket of bleach sanitizer recorded at 0ppm. also noted many wet cloths that were not held in sani. |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-26 |
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. knives stored in sanitizer |
| 2017-09-26 |
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. bucket of bleach sanitizer recorded at 0ppm. |
| 2017-09-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed bag of onions stored on floor a well as bowl of carrots in wic. |
| 2017-09-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dishwasher sanitizer was recorded at 0ppm bleach. cdi- bleach bucket was exchanged for another and dishwasher worked again. |
| 2017-09-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. multiple food items such as crunch flakes were unprotected from physical contaminants. repeat.3-302.11(a)(1) separate raw animal foods from ready-to-eat foods |
| 2017-09-26 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee cutting carrotts at sushi bar with bare hands and another employee place a lem |
| 2017-09-06 |
6 |
2-301.15 only wash hands in handwashing sink.-pf after handling raw shrimp, employee washed hands in 3 compartment sink. cdi- directed to wash hands in handsink.2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, |
| 2017-09-06 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p employee was cutting cucumbers with bare hands at sushi station. cdi- directed to wash hands and |
| 2017-09-06 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf handsink at sushi station did not reach 100f. recorded at 83f. vr.5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf bowl of food blocking han |
| 2017-09-06 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. multiple foods including lemons, tofu, and others not wrapped and prortected from physical contaminants.3-304.11 food shall only contact surfaces of properly |
| 2017-09-06 |
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 cooked chicken observed in wic at 1:40 pm with a temp. of 121f. pic stated they started cooling chicken down at 11:30am. chicken fa |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken in reach in cooler as well as liquid eggs were recorded above 45f. cdi- products discarded. |
| 2017-09-06 |
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 no tphc papers observed for sushi ri |
| 2017-09-06 |
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 some dented cans not segregated. cdi- cans removed from use. |
| 2017-09-06 |
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. rice spoon was stored in wat |
| 2017-09-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open. |
| 2017-09-06 |
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. some ceilin tiles missing. pic stated this was because repair was being done to coolers |
| 2017-09-06 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. multiple personal drinks stored in a non-segreg |
| 2017-09-06 |
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 chicken was attempting to cool in large bucket. cooling failed. after cooking chicken |
| 2017-06-28 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored on counter and personal s |
| 2017-06-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer bucket stored on floor. keep off floor.3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solutio |
| 2017-06-28 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw chicken stored above raw beef in wic. cdi- chicken moved to bottom. |
| 2017-06-28 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observe employee wash hands with no soap and turn faucet off without using a barrie |
| 2017-06-08 |
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 cooked chicken was not cooled in a proper manner (see # 18). cdi- chicken discarded. |
| 2017-06-08 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a spoon in handsink. repeat |
| 2017-06-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed an open bag of dry whole chili. cdi- bag closed. keep all food protected from physical contaminants. |
| 2017-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple knives soiled with food debris that was left overnight. cdi- knives taken to dishwasher. |
| 2017-06-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice at beggining of |
| 2017-06-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple sugars, salts, msg, etc on line not labeled. |
| 2017-06-08 |
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 cooked chicken in reach in cooler recorded above 45f. pic stated it was cooked yesterday and left overnight. thus, product |
| 2017-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. box of food on floor in kitchen. keep food off floor. |
| 2017-06-08 |
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 multiple wet cloths on prep tables.3-304.14(d) maintain dry wiping cloths and sanitizing |
| 2017-06-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in kitchen. |
| 2017-06-08 |
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 a spoon being stor |
| 2017-06-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board scarred and in need of repair/replacement.4-501.11 maintain equipment in good repair. observed some damaged gaskets. |
| 2017-06-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-03-08 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p employee handling rte crab meat at sushi station with bare hands. cdi- employee told to stop, was |
| 2017-03-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observe employee washing dishes in handwash sink. cdi- employee told to stop and bring dishes to dishwasher.5-205.11(a) a handwashing sink shall be maintained so that it is accessible a |
| 2017-03-08 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p cooked pork stored under raw chicken in wif. cdi- storage order re-arranged. |
| 2017-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods items holding over 45f (see chart). cdi- shrimp was discarded, eggs were cooled down along with chicken in wic. |
| 2017-03-08 |
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. pic washed hands and turned fauc |
| 2017-03-08 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. wash solution in sink was visably soiled. |
| 2017-03-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-03-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster were open. keep closed. cdi- doors shut. repeat |
| 2017-03-08 |
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 cooked chicken in a tightly packed bowl wrapped in silan wrap cooling in wif. |
| 2016-10-19 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee cutting and prepping sushi fish with bare hands. cdi- employee was told to neve |
| 2016-10-19 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. unwashed tomatos stored over rte noodles. cdi- tomatos moved. |
| 2016-10-19 |
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 sushi rice had a time mark of 11:05. |
| 2016-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a plate of crab meat stored at room temp. at 78f. cdi- crab meat discarded. repeat. |
| 2016-10-19 |
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. in-use wet cloth was stored on prep table. store wet cloths in sanitizer buckets. |
| 2016-10-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumspters were open. keep dumpster door closed. repeat. |
| 2016-10-19 |
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 a dented can stored alongside non-dented cans. cdi- can removed. |
| 2016-09-29 |
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 that faci |
| 2016-09-29 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink not accessible because of a dish washing bin was on the sink basin. cdi - removed dish washing bin. |
| 2016-09-29 |
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 recontamina |
| 2016-09-29 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed mold build up in ice machine. advised to clean more often. |
| 2016-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed product out of temperature in the hot holding well. refer to temperature chart. cdi - reheated product for proper hot holding like temperatures. |
| 2016-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two products out of temperature in flip top cooler. refer to temperature chart. cdi - voluntarily discarded product. |
| 2016-09-29 |
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 repeat violation observed multiple products cooling with plastic wrap tightly covering |
| 2016-09-29 |
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 employee |
| 2016-09-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. ob |
| 2016-09-29 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed no shield for the light bulbs above flip top. advised to get the light bulb cover fitted back on to prot |
| 2016-09-29 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed multiple stacks of dirty dishes on the floor by the freezer. pic claims they don't use them. ehs advised to get rid of them. |
| 2016-09-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors left open. facility is having consistent problem with flies in the kitchen; keep dumpster lids closed. |
| 2016-09-29 |
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 working container of msg not labeled. |
| 2016-09-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at |
| 2016-09-29 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that facility does not have chlorine test strips to check sanitizer solution. get test strips. vr |
| 2016-06-23 |
47 |
general comment - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build-up on shelving inside walk-in cooler. |
| 2016-06-23 |
45 |
general comment - 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed large wooden bowl stored on top shelf used for |
| 2016-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies inside facility especially at back storage area. protect outer openings of establishment from insect or rodent entry. observed back door propped open allowing n |
| 2016-06-23 |
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 observed bowl of cooked general chicken and cooked chicken wings inside walk-in tha |
| 2016-06-23 |
22 |
repeat - 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved no time recorded fo |
| 2016-06-23 |
8 |
general comment - 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from handsink at back. cdi - paper towels provided. |
| 2016-06-23 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several uncovered employee drinks stored above 2-comp sink at back of kitchen and above food prep area on main cook line of kitchen. cdi - all drinks w |
| 2016-06-23 |
1 |
repeat - 2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager present. |
| 2016-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed 2 containers of shrimp stored under shelf on the floor inside walk-in cooler. |
| 2016-03-31 |
1 |
repeat - 2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager present. |
| 2016-03-31 |
22 |
repeat - 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved incorrect time writ |
| 2016-03-31 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored on prep counter at sushi bar. cdi - drink was relocated. |
| 2016-03-31 |
36 |
repeat - 6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 dead roach on floor at back dry storage area. facility has shown much improvement in this area. facility continues to use approved pest control company for treatment |
| 2016-03-31 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed some wet wiping cloth stored on counter surfaces while not in use on wok line and a wiping cloth covering sushi rice at sushi bar.observed bleach sanitizer bucket a |
| 2016-03-31 |
45 |
general comment - 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed large wooden bowl stored on top shelf used for |
| 2016-03-31 |
37 |
general comment - 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a bag of carrots and a bucket on soy sauce stored on the floor inside walk-in cooler. |
| 2016-02-24 |
1 |
repeat - - 2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic present at start of inspection. certified pic showed up later in the inspection. |
| 2016-02-24 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 2 uncovered employee drinks stored on shelf above 2-comp sink in the back of the kitchen. cdi - drinks discarded. |
| 2016-02-24 |
8 |
general comment - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved utensil dish rack stored inside handsink at back of kitchen. cdi - rack was removed. |
| 2016-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored above cooked food inside walk-in cooler. cdi - items rearranged. 3-302.11(a) separate the different types of raw animal foods. -pobserved raw fish for sushi stored b |
| 2016-02-24 |
22 |
repeat - 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved no time recorded fo |
| 2016-02-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved no sanitizer available in facility for use. cdi - bleach sanitizer made up at proper concentration during inspection. |
| 2016-02-24 |
36 |
repeat - 6-501.111 keep the premises free of insects, rodents, and other pests.observed dead roaches in back kitchen area under 2 and 3 comp sink, and at sushi prep area. observed a few small rodent droppings at back dry storage area. facility continues t |
| 2016-02-24 |
45 |
general comment - 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed large wooden bowl stored on top shelf used for |
| 2016-02-24 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up of grease/food debris on shelving above 2-comp, 3-comp and below prep table at back of kitchen, on outside of dry good containers, |
| 2016-02-24 |
53 |
repeat - floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed acoustic tiles installed over sushi prep area. obseved baseboard strips missing from under walk-in cooler door. 6-502.12 fl |
| 2016-02-24 |
31 |
repeat - 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. -pfobserved cooked chicken cooling inside flip top cooler at 119f. cdi - chick |
| 2015-12-07 |
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 general tso chicken on cart at back of kitchen and breaded chicken and wi |
| 2015-12-07 |
1 |
repeat - 2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic present at start of inspection. certified pic showed up later in the inspection. |
| 2015-12-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink on shelf above rice cooker on main line, a drink on shelf above 2-comp sink, and another drink on counter next to tea urn at back of kitchen prep |
| 2015-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved bus tubs used for food storage and metal pans stored on shelf above 3-comp sink with dried food debris and grease residue remaining. |
| 2015-12-07 |
22 |
repeat - 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved no written procedur |
| 2015-12-07 |
36 |
repeat - 6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 roach crawling on wall above 2-comp sink at back of kitchen. improvement noted. facility has switched pest control companies and is now with orkin who comes twice a |
| 2015-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans and bus tubs used for food stacked wet on back shelf in kitchen. |
| 2015-12-07 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on table of wok station. |
| 2015-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed two bus tubs of raw chicken stored on floor in back of kitchen; 1 tub of chicken wings stored on floor underneath 3-comp sink and |
| 2015-12-07 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up of grease/food debris on shelving inside walk-in cooler, on outside of dry good containers, hood filters above wok station, and wok |
| 2015-12-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one side door open to shared dumpster. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operati |
| 2015-12-07 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed acoustic tiles installed over sushi prep area. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispen |
| 2015-08-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic without food protection manager certification.another certified food protection manager arrived 30 minutes after start of inspection. |
| 2015-08-24 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfobserved no letter of guarantee for kgi fish supplier. verification required to ensure letter is provided. |
| 2015-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved foods including spring rolls, egg rolls, and sweet and sour chicken inside sandwich prep cooler > 45f ( see temp chart), chicken wings and sesame chicken that had been left out @ |
| 2015-08-24 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved no time recorded for sushi r |
| 2015-08-24 |
36 |
6-501.111 (b) keep the premises free of insects, rodents, and other pests. routinely inspect the premises for evidence of pests. observed numerous amount of rodent droppings at back storage area. observed rodent droppings on top of cans and dry good conta |
| 2015-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wiping cloths stored on counter. |
| 2015-08-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water not working at hand sink at sushi bar. observed water < 100f. verification required to ensure water is 100f. 6-301.12 provide paper towels or approved alternative for hand drying at |
| 2015-08-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a heavily scored wooden cutting board on a flip top preparation cooler near the wok line.4-101.11 food contact surfaces shall be made of safe |
| 2015-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up in shelving inside walk-in cooler and heavy build-up on handles of flip top coolers on main line. |
| 2015-08-24 |
50 |
5-402.13 maintain sanitary sewage system.-pobserved floor drain heavily clogged under prep sink @ sushi bar. emergency call placed for service during inspection. service tech scheduled to come out today. verification required to ensure drain has been uncl |
| 2015-08-24 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed acoustic ceiling tile installed over the sushi preparation area6-502.12 floors, walls, ceilings including the attachments such as soa |
| 2015-08-24 |
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.observed ice scoop handle stored in ice inside ice machine. |
| 2015-05-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. second pic with ansi certification showed up 45 minutes into the inspection. |
| 2015-05-07 |
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 employee handling peeled cucumber with his bare hands. cdi- cucumber discarded. |
| 2015-05-07 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed escolar being sold as white tuna on the sushi menu. new menu's with proper wording were supplied by the end of the inspection. |
| 2015-05-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring rolls and egg rolls stored in a flip top cooler that were above 45f (see chart). cdi- items were relocated to the walk in cooler. |
| 2015-05-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one case of broccoli on the floor in the walk in cooler, two boxes of food on the floor in the walk in freezer, and two plastic |
| 2015-05-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a heavily scored wooden cutting board on a flip top preparation cooler near the wok line.4-501.11 maintain equipment in good repair. observe |
| 2015-05-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving above the 3 compartment sink and in the flip top reach in coolers. |
| 2015-05-07 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed acoustic ceiling tile installed over the sushi preparation area.6-502.12 floors, walls, ceilings including the attachments such as |
| 2015-05-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on the sushi countertop while not in use. |
| 2015-04-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory added to several sushi menus but still missing on the take-out menus. improvements ma |
| 2015-04-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. on site pic does not have ansi certification. |
| 2015-04-17 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed one employee wash his hands in a 3 compartment sink and another employee wash his hands in a 2 compartment food preparation sink. cdi by instruction. |
| 2015-04-17 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed escolar being sold as white tuna on the take-out menu. several of the sushi menus have been corrected to say escolar instead of white tuna. vr required in 10 |
| 2015-04-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of raw chicken stored directly over raw shrimp in the walk in cooler. cdi- storage rearranged. |
| 2015-04-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one plastic container of raw chicken stored on the floor near the 3 compartment sink, one bag of onions stored on the floor near |
| 2015-04-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a silverware tray being stored in the handsink nearest the ice machine. cdi- silverware tray relocated. |
| 2015-04-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal containers above the 3 compartment sink. |
| 2015-04-17 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and non absorbent. observed grocery bags being used to store cooked pork and other foods |
| 2015-04-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on the counter top in the sushi preparation area while not in use. improvements made since last inspection. |
| 2015-04-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in 2 flip top reach in coolers, soiled shelving above the 3 compartment sink, and food debris buildup between the wall and the frye |
| 2015-04-17 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed acoustic ceiling tile installed over the sushi preparation area.6-502.12 floors, walls, ceilings including the attachments such as |
| 2015-03-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered beverage container stored above cleaned dishware above a 2 compartment sink. cdi- beverage relocated. |
| 2015-03-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a utensil rack being stored in a handsink near the glass soda cooler. cdi- utensil rack relocated. 6-301.11 provide soap for handwashing at each handsink. -p |
| 2015-03-31 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed escolar being sold as white tuna on the menu. vr required in 10 days. |
| 2015-03-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored directly over cooked shrimp in the walk in cooler. cdi- storage rearranged. improvements have been made since the last inspection. |
| 2015-03-31 |
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 facility holding their sus |
| 2015-03-31 |
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 consumer advisory on the sushi menu or the take-out menu for the raw sushi. vr required in 10 days. |
| 2015-03-31 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed nicotine lozenges, dayquil, and allergy medicine stored over a flip top preparation cooler and over a rice cooker. cdi- medicine was relocated.7-204.11 provide sanitizer |
| 2015-03-31 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf ansi certified pic did not arrive on site until 45 minutes after the inspection started. |
| 2015-03-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2015-03-31 |
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 an ice scoop stored in the ice machine with the handle touching the ice |
| 2015-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic storage containers and metal bowls stacked while wet above the 3 compartment sink. |
| 2015-03-31 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and non absorbent. observed grocery bags being used to store cooked pork and other foods |
| 2015-03-31 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed acoustic ceiling tile installed over the sushi preparation area. 6-502.12 floors, walls, ceilings including the attachments such a |
| 2015-03-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee clothing being stored on top of sugar bags and in direct contact with dry goods in the dry storage area of the kitchen. |
| 2015-03-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a case of broccoli being stored on the floor while it was being cut at a preparation table and a sauce bucket stored on the floo |
| 2014-12-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored over a preparation surface. cdi- beverages were relocated. |
| 2014-12-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink nearest the dish machine. cdi- paper towel dispenser was refilled. |
| 2014-12-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken wings stored over cooked chicken in the walk in cooler, raw shrimp stored over cooked chicken in the walk in cooler, raw beef over cooked chicken in the walk in cooler |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods stored at room temperature near the wok line or in a flip top cooler that were above 45f (see chart). cdi- foods were placed into the walk in cooler or discarded |
| 2014-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 4 wet wiping cloths stored on counter tops while not in use. |
| 2014-12-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed rice stored on the floor below the 3 compartment sink, 5 sauce buckets stored on the floor throughout the kitchen, and breaded c |
| 2014-12-29 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed grocery bags being used for food storage in the walk in freeze |
| 2014-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the flip top reach in coolers and above the 3 compartment sink. |
| 2014-12-29 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed acoustic ceiling tile over the sushi preparation area. |
| 2014-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed three plastic tubs and 2 metal containers stacked while wet above the 3 compartment sink. |
| 2014-11-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility does not have a consumer advisory listed on their printed menus, only a placard at the front door and on |
| 2014-11-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2014-11-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic was unaware of the employee health policy. cdi- health policy provided today. |
| 2014-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a coffee mug with the lid not securely affixed stored above the flip top cooler and one opened can of soda stored over salad and tofu in a glass beverage cool |
| 2014-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a white cloth napkin and a dish rack of cleaned glasses stored on top of a handsink near the two compartment sink. cdi- cloth napkin and dish rack was relocat |
| 2014-11-17 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several containers of salts, spices, and flours in the dry storage area in large plastic tubs or bins that did not have lids on them, three containe |
| 2014-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one soiled metal pan over the 3 compartment sink stored clean, a whisk with visible food debris on it stored clean, a food thermometer stored over th |
| 2014-11-17 |
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 facility operator could not provide |
| 2014-11-17 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed food thermometer reading at ~40f in ice water. facility operator was unable to readjust thermometer.4-302.12 provide an accessible thermometer for use. provide a thin |
| 2014-11-17 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed acoustic ceiling tile over the sushi preparation area. |
| 2014-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on cutting boards in the sushi preparation area. |
| 2014-11-17 |
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 at least 5 bowls without handles being used for scooping dry foods. |
| 2014-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 5 wet stacked pans over the 3 compartment sink. |
| 2014-11-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed sushi trays and sushi tray lids stored uncovered and not inverted. |
| 2014-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and a non functioning dish machine. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 heavily sc |
| 2014-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed two flip top reach in coolers with visibly soiled shelving. |
| 2014-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions, rice, and sauce containers stored on the floor in the dry storage area. observed pineapples, cream cheese, and several |
| 2014-08-13 |
4 |
2-401.11 eating, drinking, or using tobacco(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 |
| 2014-08-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pfobserved drink rack stored on top of handsink upon my arrival for inspection. cdi by removing a |
| 2014-08-13 |
33 |
3-501.13 thawingobserved frozen shrimp thawing in sink without continous running cold water. cdi by having pic submerge shrimp in cold water while water continually runs over it. |
| 2014-08-13 |
35 |
3-302.12 food storage containers identified with common name of foodexcept for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their origi |
| 2014-08-13 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredientafter use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as |
| 2014-08-13 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanabilitygeneral commentobserved some rusted shelving racks in facility. re-coat or replace rusted shelving racks |
| 2014-08-13 |
47 |
4-602.13 nonfood contact surfacesobserved numerouse soiled gaskets thorughout facility. observed shelving racks with food debris present. observed residue collecting on exteriors of kitchen equipment and large food containers. clean all items. |
| 2014-08-13 |
52 |
5-501.15 outside receptaclesgeneral commentkeep outside cardboard container covered with lids and doors slid closed |
| 2014-08-13 |
53 |
6-501.12 cleaning, frequency and restrictionsobserved soiled floors in multiple areas of kitchen. clean floors, under & behind equipment in hard-to-reach areas. |
| 2014-03-31 |
47 |
4-602.13 nonfood contact surfacesobserved one gasket with food debris present.****overall big improvement noticed with cleaning nonfood contact surfaces**** |
| 2014-03-31 |
36 |
6-501.111 controlling pests***facility has a pest control contract with terminix for mice and other pest. last treatment was done on the week of 3/17/2014***no pest were observed druing today's inspection |
| 2014-03-31 |
27 |
3-502.11 variance requirement***facility will utilize time as public health control (tphc) for their sushi rice. no variance needed*** |
| 2014-03-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display fro |
| 2014-03-31 |
8 |
5-205.11 using a handwashing sink-operation and maintenanceonly use handsinks for handwashing.observed ice dumped in handsink in kitchen. cdi by reminding pic that handsinks are for handwashing only. |
| 2013-09-30 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-09-30 |
36 |
facility has a pest control contract with terminix for mice and other pest. last treatment was done on 9/27/2013 |
| 2013-09-30 |
42 |
air dry utensils before stacking. observed multiple metal pans stacked tight while still wet. |
| 2013-09-30 |
4 |
general commentdo not eat or drink while working with food. observed sushi chef preparing food while chewing gum. cdi by pic having chef discard chewing gum. |
| 2013-09-30 |
47 |
•keep nonfood contact surfaces clean. observed several refrigeration gaskets and shelving racks with food debris and residue present. clean all items |
| 2013-09-30 |
54 |
keep ventialtion clean. observed overhead ventilation guard in men's restroom accumulating heavy dust build-up. clean |
| 2013-09-30 |
45 |
general commentmaintain equipement and utensils in good repair/ smooth and easily cleanable. observed several shelving racks beginning to rust. replace or professionally re-coat shelves |
| 2013-03-25 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed an employee wash a water pitcher in the handsink. cdi by instructing staff to only wash utensil at 3 comp utensil washing sink and only wash hands at handsinks. |
| 2013-03-25 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-03-25 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-03-25 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-03-25 |
27 |
general commenta 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) curi |
| 2013-03-25 |
27 |
a) before engaging in an activity that requires a haccp plan; a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared haccp plan as specified under ? 8 201.14 and the relevant provisions of this code i |
| 2013-03-25 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |
| 2013-03-25 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-03-25 |
42 |
air dry utensils completely before tight stacking. observed multiple pans stacked while still wet |
| 2013-03-25 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed no chlorine test strips at facility for dish machine |
| 2013-03-25 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy dust build-up accumulating on overhead ventilation guard in men's restroom. clean |
| 2013-03-25 |
30 |
general commentbefore 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 o |
| 2012-12-31 |
13 |
(a) food shall be protected from cross contamination by:(b) arranging each type of food in equipment so that cross contamination of one type with another is prevented; p observed some food items uncovered in refrigeration units. cdi by having staff cover |
| 2012-12-31 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2012-12-31 |
23 |
general comment(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise b |
| 2012-12-31 |
25 |
general commentfood may not contain unapproved food additives or additives that exceed amounts specified in 21 cfr 170-180 relating to food additives; generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 cfr 181- |
| 2012-12-31 |
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) |
| 2012-12-31 |
30 |
general commentbefore 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 o |
| 2012-12-31 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-31 |
42 |
air dry utensils completely before tight stacking. observed numerous containers stacked tight while wet. air dry completely |
| 2012-12-31 |
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 3 comp sink drains to be leaking. vr to ensure drains are fixed. |
| 2012-12-31 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2012-12-31 |
47 |
general commentnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some refrigeration gaskets with built-up debris present. |
| 2012-12-31 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed dirt and debris collecting on floors throughout kitchen. clean behind and under kitchen equipment (hard-to-reach areas) |
| 2012-12-31 |
12 |
(a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum o |
| 2012-12-31 |
37 |
(a) except as specified in ?? (b) and (c) of this section; 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) |
| 2012-12-31 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |