| Violation Date |
Code |
Description |
| 2018-12-04 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed heavy grease build-up on floor underneath fryersan |
| 2018-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some dust build up on condiment storage racks and rolling racks on cook line. |
| 2018-12-04 |
45 |
4-501.11 maintain equipment in good repair. observed cook line prep cooler with significant condensation build up on bottom of cooler. needs servicing asap. observed a few walk in cooler racks badly peeling, needing re-coating or replacing soon. |
| 2018-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple pans tight stacked while wet. |
| 2018-12-04 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed raw onions stored in box that previously held raw meat. cdi- instructed pic these onions must be cooked, pic demonstrated how they cook all oni |
| 2018-12-04 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed red snapper listed on sushi menu that it is served non cooked, in sushi/ sashimi rolls. cdi- pic said they need to chan |
| 2018-12-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-05-22 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed heavy grease build-up on floor underneath fryersan |
| 2018-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sides of fryers with significant build up of grease needing cleaning. |
| 2018-05-22 |
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 cooled overnight in a deep tub with a lot of condensation on lid i |
| 2018-05-22 |
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 one pan of cooked carrots from last night not date marked in walk in. cdi- carrots date marked. |
| 2018-05-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2017-12-29 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed containers being reused to store food for service. purchase nsf approved containers for food storage. |
| 2017-12-29 |
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 non nsf approved containers being used to store food. |
| 2017-12-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed heavy grease build-up on floor underneath fryersan |
| 2017-09-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed heavy grease build-up on floor underneath fryersan |
| 2017-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the bottom of the cook line cooler.(did not escalate points since it was a different cooler) |
| 2017-09-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed gaps underneath rear door. provide a better door seal to prevent the entrance of pest. |
| 2017-09-27 |
1 |
. 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager onsite. repeat |
| 2017-05-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy grease build-up on floor underneath fryers |
| 2017-05-30 |
47 |
4-602.13 nonfood contact surfaces - c observed nonfood contact surfaces collecting food and grease debris; shelves under grill and equipment.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build- |
| 2017-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the bottom of the sushi cooler, |
| 2017-05-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site. repeat |
| 2017-03-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottle of water not labeled as required. cdi-pic labeled. |
| 2017-03-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat |
| 2016-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed water collecting in bottom of sushi reach-in coolers. repeat |
| 2016-12-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat |
| 2016-12-08 |
53 |
53 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food and grease debris collecting under grill |
| 2016-09-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food and grease debris collecting under grill ar |
| 2016-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed water collecting in bottom of two reach-in coolers.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, clea |
| 2016-09-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer at 0ppm. |
| 2016-09-27 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in standing water. cdi fish placed under running water. |
| 2016-09-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets not labeled. cdi bucket labeled. |
| 2016-09-27 |
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 homemade shrimp sauce not date marked. cdi shrimp sauce labeled. |
| 2016-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shelled eggs above ready-to-eat broccoli. observed raw bacon in direct contact with ready-to-eat foods. cdi items rearranged. 3-302.11(a)(4) protect food in storage using covered |
| 2016-09-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. obse |
| 2016-05-10 |
26 |
7-102.11 common name-working containers - pf observed working containers of sanitizers not labeled throughout facility. cdi sanitizer buckets labeled. |
| 2016-05-10 |
1 |
2-102.12 certified food protection manager - c observed no certified food protection manager on site during inspection. repeat violation. |
| 2016-05-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed tofu in walk-in and reach-in cooler not date marked. cdi items labeled. |
| 2016-05-10 |
35 |
3-601.12 honestly presented - c observed white tuna offered for sale on menu. pic stated white tuna is no longer offered and redsnapper or yellowtail is substituted. verification required. |
| 2016-05-10 |
38 |
2-303.11 prohibition-jewelry - c observed pic preparing food upon beginning of inspection. pic wearing several braclets. |
| 2016-05-10 |
39 |
3-304.14 wiping cloths, use limitation - c observed wet wiping cloths stored in sanitizer buckets at 0ppm. cdi buckets refilled to proper concentration. |
| 2016-05-10 |
41 |
3-304.12 in-use utensils, between-use storage - c observed two rice scoops stored in standing water upon beginning of inspection. repeat violation. |
| 2016-05-10 |
47 |
4-602.13 nonfood contact surfaces - c observed nonfood contact surfaces collecting food and grease debris; shelves, cart in front of grill, etc. |
| 2016-01-28 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed grease build-up on hood system filters on left si |
| 2016-01-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household use small refrigerator being used for food storage in sushi prep area. replace with nsf or equivalent refrigerat |
| 2016-01-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice paddle scoops stored in containers of standing water at room tempe |
| 2016-01-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chlorine bleach and heavy duty cleaner stored on drainboard of in-use 3 compartment sink. cdi by storing below sink in chemical stoarge bin. |
| 2016-01-28 |
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 tphc procedure being used w |
| 2016-01-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-09-03 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed cooked chicken cooling in flip top cooler. cdi chicken voluntarily discarded. observed salads cooling in domestic dorm size |
| 2015-09-03 |
20 |
l3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several salads and chicken in cold holding equipment above 45f. see temperature chart for temperature observations. cdi salads were taken to walk-in to rapidly cool. chicken |
| 2015-09-03 |
37 |
3-304.13 linens and napkins, use limitations - c. observed linen in direct contact with sushi rice and cut zuchini. cdi linen moved. |
| 2015-09-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-09-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed peeler stored as clean with food residue. cdi peeler taken to 3 compartment sink. |
| 2015-09-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces and under cuttingboards throughout facility. |
| 2015-09-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces on single service cups. |
| 2015-09-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards deeply scored.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or |
| 2015-09-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting debris; shelves, gaskets, lids, sides of equipment. |
| 2015-09-03 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at handsink. |
| 2015-09-03 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed grease and food residue collecting under equipm |
| 2015-05-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored directly on top of tofu today and peppers stored in the raw egg container- raw eggs moved to egg container and peppers moved to be on top of tofu.observed raw clams |
| 2015-05-11 |
14 |
b4-501.114 maintain sanitizer at correct concentrations. -pobserved one bucket of sanitizer maintained at <50ppm today- refilled and manager shown to rinse rag in sanitizer before storing it in solution so it does not soak up the concentration immediately |
| 2015-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved the make table holding mulitiple tcs foods at >45f today- items moved to walk in cooler to quickly cool and repairman called. do not store these foods in this unit until it is r |
| 2015-05-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2015-05-11 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed duct tape on the metal wall behind the counter today making it hard to clean- attach metal with screws and caulk(smoothly) any gaps. |
| 2015-05-11 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved employee food in walk in cooler today stored over restaurant food- all moved to the bottom shelf today to correct.put employee food into a labeled container and s |
| 2015-05-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 3 household refrigerators onsite today- replace these with commercial or nsf refrigerators. |
| 2014-12-18 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.clean floors under equipment- observed grease build up tod |
| 2014-12-18 |
43 |
4-502.13 single-use and single-service articles may not be reused. black and white plastic containers were observed being reused today. these must be discarded after one use. |
| 2014-12-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of water used to water plants labeled as sanitizer today- relabeled to correct. do not use for food. |
| 2014-12-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw steak and raw eggs stored over teriyaki sauce today in the walk in cooler. eggs and beef moved today to correct. |
| 2014-12-18 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobserved an employee begin their shift and put away clean dishes before w |
| 2014-12-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified manager onsite today. |
| 2014-08-08 |
14 |
observed sanitizer in the bottle and in the 3 comp. sink at <50ppm. maintain chlorine sanitizer at 50-100ppm.remade today to correct during the inspection.4-501.114observed build up on the tea nozzle today. wash, rinse, and sanitize nozzles daily. washe |
| 2014-08-08 |
2 |
observed no employee health policy onsite today and employees were unsure of the policy today. chinese version provided and employees signed and went over during inspection.2-103.11 (m) |
| 2014-08-08 |
13 |
observed.raw shrimp stored over carrots today in the make table. store raw animal foods below all ready to eat foods.3-302.11 |
| 2014-08-08 |
20 |
observed a spring roll stored at >45f today. keep all potentially hazardous food cold at 45-41f or less.spring roll discarded today.3-501.16 (a)(2) |
| 2014-08-08 |
1 |
person in charge must have passed an ansi approved, proctored food safety exam. no certified manager onsite today.2-102.12 |
| 2014-08-08 |
36 |
observed dead pests in the facility today. remove dead pests when found or they will attract more.6-501.112 |
| 2014-08-08 |
39 |
store wet wiping clothes in sanitizer. observed wet wiping clothes on the line today. placed into sanitizer during inspection.3-. . _304.14 |
| 2014-08-08 |
45 |
glass r.i cooler is not approved. |
| 2014-08-08 |
21 |
observed.cream cheese mix and spring rolls not date marked today.date mark all potentially hazardous foods once they have been made, cooked, or thawed.products dated today during inspection.3-501.17 |
| 2014-04-01 |
45 |
4-205.10 food equipment, certification and classification - observed household use only silver dorm size refrigerator used to store salads. also noted a plastic to-go bag used to store ginger in the walk-in cooler. use food grade containers. |
| 2014-04-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed cooked shrimp, washed produce, salads and coo |
| 2014-04-01 |
1 |
2-102.12 certified food protection manager - at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficienc |
| 2014-03-06 |
1 |
2-102.12 certified food protection manager - at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficienc |
| 2014-03-06 |
6 |
2-301.14 when to wash - wash hands before putting on gloves. observed employee put on a single service glove without washing her hands. employee was instructed to wash hands and throw away the used glove. |
| 2014-03-06 |
8 |
6-301.14 handwashing signage - observed no signs at either hand wash sinks. signs provided. |
| 2014-03-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - store raw animal foods by final cook temperatures. observed chicken, beef and shrimp stored over soy sauce buckets in the walk-in cooler. items relocated, chicken was put on |
| 2014-03-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding - maintain hot foods at least 135f. observed fried rice 130f and brown rice 105f. fried rice in the steamer was reheated and brown rice was put in the wal |
| 2014-03-06 |
21 |
.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked with the discard date. observed sushi fish, sauces, wa |
| 2014-03-06 |
22 |
3-501.19 time as a public health control - tphc - facility does not have a written procedure for sushi rice. observed a time of 2pm written on a label stuck to the rice steamer. is this the time it was made or the discard time. 3pm was crossed out on t |
| 2014-03-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - observed inadequate consumer advisory on eat in and take out menus. asterisk * all raw or undercooked items and then put an asterisk at th |
| 2014-03-06 |
26 |
7.202.11 restriction-presence and use - residential use ortho pest spray is not allowed in the facility. gallon container of pesticide was removed during inspection. |
| 2014-03-06 |
31 |
3-501.15 cooling methods - cool food in shallow uncovered containers. observed brown rice cooling at 105f on the table. pot was covered and put in walk-in cooler. it was half full and uncovered later in the inspection. also when temperature cools to 1 |
| 2014-03-06 |
34 |
4-302.12 food temperature measuring devices - facility needs a thin probe thermometer to measure small pieces of cooked chicken and sushi fish. they have two thermometers that are not thin probed. vr |
| 2014-03-06 |
37 |
3-305.11 food storage-preventing contamination from the premises - observed buckets of soy sauce and seasonings stored on the floor. |
| 2014-03-06 |
43 |
4-502.13 single-service and single-use articles-use limitations - observed many buckets, #10 cans, plastic containers and foil pans reused or stored for re-use. these are single use items. |
| 2014-03-06 |
44 |
3-304.15 (b)-(d) gloves, use limitations - observed single service glove being reused at the prep line cooler. instructed facility to discard glove and not to re-use gloves. also instructed them to wash hands. |
| 2014-03-06 |
45 |
4-205.10 food equipment, certification and classification - observed household use only rice steamer, stand up white freezer, small dorm size refrigerator and coca-cola beverage cooler used to store open foods |
| 2014-03-06 |
54 |
6-305.11 designation-dressing areas and lockers - observed employee food, medicine and personal belongings stored in all kitchen areas. rear side room has a bed located inside so put all personal items in this room and remove all single service items or |
| 2014-03-06 |
33 |
3-501.13 thawing - observed shrimp thawing on the drainboard or the prep sink. shrimp was put under running water. |
| 2013-10-25 |
14 |
when cleaning kitchen ware, wash soiled equipment in the 1st compartment of 3-compartment sink filled with hot, soapy water, rinse in the 2nd compartment & sanitize in 3rd. observed wash water directly beside sanitizer -equipment soaking. |
| 2013-10-25 |
1 |
a person in charge, who has successfully completed a food managers' safety course, must be present at all hours of food preparation. points will be deducted as of 01/01/14. |
| 2013-10-25 |
2 |
all employees and person in charge must be aware of and utilize an approved employee health policy. observed: no employees aware of health policy. cdi: information & training provided. |
| 2013-10-25 |
4 |
do not store employee drinks or food with food, equipment or items used for the restaurant/customers & do not store on prep. table. observed employee's food mixed in with restaurant food in walk-in & employee's tea stored on prep. table; cdi: items separ |
| 2013-10-25 |
13 |
store all raw meat, seafood & chicken below/away from all other food & store raw meat, seafood & chicken in order of final cook temperatures. raw seafood must be stored above raw meat which must be stored above raw chicken. observed raw pork on cooked c |
| 2013-10-25 |
21 |
label all ready-to-eat foods, such as cooked noodles, opened cans of vegetables, cooked chicken, cream cheese (after opening)., imitation crab & all other products after opened, with date of prep. or date package was opened - discard after 7 days. observ |
| 2013-10-25 |
45 |
white chest freezer may not be useful for separating raw protein from ready-to-eat food - must be approved for safe use. coca cola refrigerator is made to hold packaged foods only, not salads, etc. as was observed. |
| 2013-10-25 |
23 |
provide consumer advisory for all required sushi items. observed no consumer advisory information provided. information from previous inspection was reviewed/discussed. |
| 2013-10-25 |
33 |
thaw frozen food by approved method such as in a container in the prep. sink with cold water running over or in the refrigerator. observed shrimp thawing in standing water. cdi shrimp properly set up in sink. |
| 2013-10-25 |
41 |
store utensils on a clean surface, in water at temperature=135f or in food with handle out of food. observed whisk in water. cdi: water removed & whisk taken to 3-comp. |
| 2013-10-25 |
22 |
when using time (as a public health control) for holding sushi rice, you must provide a written procedure on site describing how this process is conducted. observed time label on sushi rice, but no written procedure. |
| 2013-09-06 |
1 |
2-102.12 certified food protection managerpic( person-in-charge) must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-09-06 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know what symptoms not to work with and know the big five illnesses. pic must know when to restrict/exclude employees and when to allow those employees back safely when they feel better. overview o |
| 2013-09-06 |
4 |
2-401.11 eating, drinking, or using tobaccoobserved an open employee drink today on a prep table. lid put on drink today and it was stored on a lower shelf where it could not contaminate food, utensils, clean linen, or togo items if it happened to spill. |
| 2013-09-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenanceobserved no hot water in the women's restroom today. pic corrected during inspection. |
| 2013-09-06 |
11 |
3-101.11 safe, unadulterated and honestly presentedobserved molded peppers today in the wic- discarded during inspection. |
| 2013-09-06 |
12 |
3-402.11 parasite destructionsushimi fish must be proven to be parasite free. observed no proof of this onsite today. ehs contacted distributor and had proof faxed to ehs office-cdi.keep proof of parasite destruction onsite for future inspecitons. |
| 2013-09-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore foods by final cook temperature, with all raw animal foods below all rte(ready-to-eat) foods. observed raw chicken stored over raw fish today in the wic- being that chicken |
| 2013-09-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods hot at 135f or more. observed fried rice that was made at 10:30am this morning stored at 100f. rice discarded today. |
| 2013-09-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessobserved chlorine sanitizer at 10ppm today in the 3 bay sink. must maintain sanitizer at 50-100ppm- remade today. all dishes must be |
| 2013-09-06 |
22 |
3-501.19 time as a public health controlsushi rice needs to be timed for 4 hours and discarded after 4 hours is over. tilt sheet given today and explained to pic. time will start after rice vinager is added to the product and that time needs to be recor |
| 2013-09-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensobserved no consumer disclosure or reminder for undercooked foods. raw foods must be disclosed by asteriking the food item on the menu and as |
| 2013-09-06 |
31 |
3-501.15 cooling methodsobserved brocoli cooling in a large portion in the make table today. use approved cooling methods such as, shallow food portions, uncovering food, metal pans, stir regularly, use walk-in cooler, put on ice, or use a ice paddle. b |
| 2013-09-06 |
37 |
3-307.11 miscellaneous sources of contaminationdisposable bowls shall not be used to scoop foods. observed bowls stored in soy sauce and a dry good today- both discarded. use a ladel/scoop with a handle that can be stored out of the food. |
| 2013-09-06 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to a single wedding band. no other rings, bracelets, or watches allowed. observed sushi chef today with a bracelet on. |
| 2013-09-06 |
39 |
3-304.14 wiping cloths, use limitationwhen they are not being used, store wiping clothes in sanitizer. observed multiple clothe towels stored on counters today. observed the sushi cutting board being wiped down with a wet towel today that only had water |
| 2013-09-06 |
45 |
4-205.10 food equipment, certification and classificationobserved a small black residential refrigerator in use today and it is not approved. equipment must be ansi approved, or a commercial product. |
| 2013-09-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark all tcs foods that are rte and held >24 hours. observed fried chicken pieces and shrimp sauce in need of date marking today. date marking |
| 2013-05-07 |
26 |
must store chemicals where they will not contaminate to-go materials; clean linens; food; or food contact surfaces. observed grease lightening; windex; and air freshener stored next to to-go cups today. also observed raid spray can stored next to a cle |
| 2013-05-07 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2013-05-07 |
13 |
store foods by final-cook-temp.; with ready-to-eat foods above all raw animal foods. observed raw shrimp above oyster sauce and raw salmon above ranch in the cold hold unit. all rearranged so that the raw animal meats were on the bottom shelf and sepera |
| 2013-05-07 |
20 |
maintain tcs foods at 45-41f or less. observed garlic and oil mixture above 45f today-product discarded during inspection. keep this mixture refrigerated. |
| 2013-05-07 |
22 |
tilt is being used for sushi rice today. tilt form was not fully filled out-missing ingredients; marking procedures; discard procedure; product steps not listed either. all information gone over with pic and a new tilt form given to pic to be filled out |
| 2013-05-07 |
23 |
observed no consumer advisory for raw/undercooked foods today but sushi is still offered. must provide a disclosure and reminder as described in 3-603.11. disclosure would indicate which items are offered undercooked/raw and the reminder statement is th |
| 2013-05-07 |
36 |
live roaches observed in the kitchen today. pest management visits need to continue along with regular general cleaning; protecting foods; keeping storage off of the floor; and keeping outer openings protected. |
| 2013-05-07 |
53 |
clean wic(walk-in-cooler) floor. |
| 2013-05-07 |
41 |
store utensils in the food with the handle out of the food; in 135f or more water; or on a clean dry surface. observed rice scoop stored in room temperature water today. observed cutting knife stored between two tables today that were dirty. observed r |
| 2013-05-07 |
45 |
one rice pot is in bad repair today(metal worn inside) and needs to be replaced. do not reuse oyster sauce containers as observed today for corn starch storage as they are not easy to clean. |
| 2013-05-07 |
45 |
observed rice noodles in grocery bags today. grocery bags are not food contact approved-store noodles in an approved container. observed food frozen meat in a garbage bag today-this is not food grade wither and not allowed for food contact. |
| 2013-05-07 |
47 |
clean the bottom inside of the chest freezer. |
| 2013-05-07 |
54 |
lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service and single-use articles can not occur. observed employee food mingled with restaurant food to |
| 2013-05-07 |
39 |
store wiping clothes in sanitizer when they are not in-use. clothe towel next to grill today and on a prep table. |
| 2013-04-09 |
26 |
keep chemicals stored in a designated area where they cannot contaminate food; food contact surfaces; utensils; or single-use articles. deicer chemical stored next to to-go lids today and a can of raid was stored ontop of the walk-in-cooler today. moved |
| 2013-04-09 |
2 |
pic must know when to restrict/exclude ill employees and when to allow them back to work. all employees must know the big 5 illnesses as discussed. handout given again today. |
| 2013-04-09 |
4 |
observed an employee drink with no lid stored ontop of a clean food container today. drink discarded during inspection. always store employee drinks below all food; food contact surfaces; clean linen; and all single-use articles. |
| 2013-04-09 |
6 |
observed an employee wash hands in the 3 compartment sink today. must use designated handsinks to wash hands. employee stopped and directed to the designated sink. |
| 2013-04-09 |
6 |
wash hands before putting on gloves. observed an employee eating who proceeded to put on gloves without washing hands first. employee stopped today to wash hands-cdi |
| 2013-04-09 |
11 |
observed roaches in the rice bin and brown sugar bin today-discarded during inspection. |
| 2013-04-09 |
14 |
maintain sanitizer at 50-100ppm. observed the only sanitizer being used in the facility at >200ppm today. product dumped out and remade during inspection. |
| 2013-04-09 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2013-04-09 |
23 |
must provide a disclosure of what foods are being offered undercooked/raw on the menu by asteriking those items; along with the approved reminder statement. below are approved reminder statements:(1) regarding the safety of these items; written informati |
| 2013-04-09 |
26 |
keep chemicals labeled. observed chemical sprayer container in the can wash not labeled today. cdi |
| 2013-04-09 |
20 |
maintain cold foods at 41-45f or less. observed salmon; raw shell eggs; and garlic/oil mixture >45f today. must maintain ice levels if using ice to temperarily hold foods cold. be sure to turn on sushi cooler first thing in the morning so that its ambi |
| 2013-04-09 |
30 |
must apply for a variance and follow those procedures. variance and tilt paperwork given today-cdi |
| 2013-04-09 |
33 |
thaw foods using approved methods such as; under 70f or less water; in refrigeration; or during the cooking process. observed raw salmon and raw shrimp thawing in standing water today-corrected during inspection. |
| 2013-04-09 |
34 |
keep the thermometer calibrated to within 2f. observed thermometer onsite today reading 22f in icewater-corrected during inspection. |
| 2013-04-09 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. observed multiple live and dead roaches today throughout the kitchen. pest management is to be called out again for an extra treatment. |
| 2013-04-09 |
36 |
observed torn screen on back screen door and a large gap at the bottom of the door. repair screen and eliminate gap via a doorsweep or new door that is in good repair. |
| 2013-04-09 |
37 |
keep open dry goods such as; bread crumbs and sugar; in a sealable container to protect them. observed open bread crumbs; open sugar; and an uncovered container of brown sugar. |
| 2013-04-09 |
41 |
observed a knife stored between a cold make table and a prep table today. sides of the equipment the knife was in contact with were not clean-knife sent to be washed today. store knife on a clean; dry surface such as the cutting board. |
| 2013-04-09 |
41 |
store scoops with handles in the food with the handle up out of the food itself. observed rice scoop handle in the product today. observed many scoops with no handles stored in dry goods today-all discarded. if using a single-use scoop that is clean; t |
| 2013-04-09 |
53 |
remove any unnescessary items that are stored onsite(beside 1 door reach-in freezer for example). keep storage of these items off of the floor to facilitate cleaning in these areas. |
| 2013-04-09 |
27 |
must apply for a variance using the application given today; if holding sushi rice out of temperature. submit application along with a haacp plan for approval. application packet given today. corrected by instruction. |
| 2013-03-01 |
14 |
prep. sink at the sushi station was being used to soak cucumbers in a bowl of water. this sink must be washed; rinsed; and sanitized any time there is a change from raw to ready-to-eat or when it is soiled. observed the sink visibly soiled today with de |
| 2013-03-01 |
14 |
observed the tea nozzle with a build-up today. instructed the person-in-charge to take this apart and wash; rinse; and sanitize it as often as necessary to avoid soil build-up; recommended daily. sent back to be washed today. |
| 2013-03-01 |
12 |
no proof of parasite destruction for the yellow tail is onsite today. vr in 10 days.(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 sha |
| 2013-03-01 |
8 |
back handsink was not supplied with handsoap upon arrival. always keep this supplied so employees can use it when needed. mulitple employees used this sink to wash hands and there was no soap present during the inspection. had to move part of the hand s |
| 2013-03-01 |
2 |
person-in-charge must know when to exclude/restrict employees from work when to allow them back to work after they have been ill. all employees must know the big 5 illnesses that have to be reported to the person-in-charge if the employee is diagnosed or |
| 2013-03-01 |
6 |
observed employee using a bowl to scoop raw chicken onto a plate and then put the raw chicken on the grill to cook... the employee went back to the cooler and scooped mushrooms with a bowl without washing hands first. also observed an employee donning gl |
| 2013-03-01 |
4 |
a food employee may drink from a closed beverage container if the container is handled to prevent contamination .observed an employee drink without a lid today stored in the back beside dry goods and to-go articles. discarded during inspection. |
| 2013-03-01 |
20 |
keep potentially hazardous foods at 41f or less; or 45f or less. observed raw shell eggs and garlic&oil mixture being stored at room temp. today. if they must be out during busy times; then put them on ice and ensure they maintain a safe cold temp as sta |
| 2013-03-01 |
1 |
person-in-charge must have passed an ansi approved food safety exam that is proctored. |
| 2013-03-01 |
6 |
observed an employee rinsing gloved hands in the handsink without using soap. employee was instructed that gloves should not be washed unless double gloving is occuring; and was also instructed to use soap when washing hands. he stated that he was rinsin |
| 2013-03-01 |
23 |
sushi being offered and there is no disclosure or reminder offered for the consumer. b) disclosure shall include: (1) a description of the animal-derived foods; such as “oysters on the half shell (raw oysters);” “raw-egg caesar salad;” and “hamburgers (c |
| 2013-03-01 |
13 |
keep raw animal foods stored below or seperate from ready-to-eat foods. observed raw shell eggs above duck sauce and soy sauce today. vr in 10 days. |
| 2013-03-01 |
27 |
a sushi log needs to be kept that details what date and time the sushi rice was tested and also what the ph was. recommend to have staff initial their name beside where they recorded this information. |
| 2013-03-01 |
27 |
a variance is required for the sushi rice that vinagar is added to. must apply for a variance through the state of nc. more info. is to come. corrected by instruction. |
| 2013-03-01 |
41 |
store scoops in the product with the handle extending out of the product. observed scoop with no handle stored in sauce today and being used to scoop veggies. observed the sugar scoop handle down in the product today.during pauses in food preparation or |
| 2013-03-01 |
39 |
when not in-use; store wiping clothes in sanitizer. multiple clothes stored on countertops and cutting boards today. |
| 2013-03-01 |
38 |
food service workers are only allowed a single wedding band on their hands or wrists. observed a cook with a bracelet on today. |
| 2013-03-01 |
36 |
multiple dead insects found today during the inspection. clean these up or they will attract more pests. |
| 2013-03-01 |
53 |
clean the floor more often and be more detailed when cleaning. food debris in corners; behind boxes; and under equipment today. this will attract pests. |
| 2013-03-01 |
34 |
person-in-charge had a hard time finding the stem thermometer today. keep a thermometer on the cook line so that chefs can regularly check holding; cooling; and final cook temps.a) food temperature measuring devices shall be provided and readily accessibl |
| 2013-03-01 |
31 |
when cooling foods such as the chopped raw steak or the shrimp sauce; use approved methods. raw steak was cooling tightly wrapped in the wic today-keep this loosely covered so that it can cool faster. shrimp sauce cannot be cooled in such large quantiti |
| 2013-03-01 |
30 |
must have a variance for the sushi rice. more info. to come. corrected by instruction. |
| 2013-03-01 |
36 |
live bug found in the back on the sugar container. let pest management know about this issue and have them treat for it asap. recommend better cleaning of the floors; removing storage directly on the floor; and close off openings to the outdoors. |
| 2012-11-29 |
14 |
in use sanitizer must meet the concentration requirements of the rules. observed sanitizer bottle contained a very strong bleach solution which caused the test strip to slowly bleach out. cdi by remaking. |
| 2012-11-29 |
2 |
facility must have an employee illness policy. according to the employees present; no policy is in place. cdi by instruction. handout given. |
| 2012-11-29 |
6 |
observed employees were not washing their hands when required. an employee who just came to work; did not wash his hands before beginning work in the kitchen. also this employee wiped their face repeatedly with their hands without ever washing. another |
| 2012-11-29 |
6 |
observed an employee rinse his hands in the handsink without using soap. cdi by handwashing and instruction. |
| 2012-11-29 |
8 |
hand sinks must be fully supplied at all times. observed no paper towels or approved hand drying devices at the sushi hand sink. cdi. |
| 2012-11-29 |
8 |
hand sinks must be fully supplied at all times. observed the sushi area handwashing sink did not have any hand soap. cdi. |
| 2012-11-29 |
12 |
fish served raw or undercooked must meet the parasite destruction requirements or exemptions of 3-402.11. facility does not have invoices or documentation that the yellow tail meets these requirements. |
| 2012-11-29 |
13 |
raw animal foods can not be stored above ready to eat foods and vegetables. observed raw animal foods such as shrimp stored over vegetables and eggs stored over sauces. cdi by moving the foods. handout given. |
| 2012-11-29 |
14 |
food contact surfaces shall be sanitized before use and after cleaning. observed a metal pan was cleaned; but not sanitized; before being taken back and put in the cold hold prep unit. cdi. |
| 2012-11-29 |
34 |
observed only a dial stem thermometer which is not suitable for measuring the temperature of thin items such as small pieces of chicken; shrimp; and beef. obtain a suitable small diameter probe thermometer. cdi by instruction. |
| 2012-11-29 |
23 |
facility must have a consumer advisory for raw fish in sushi or sashimi and any other items they are willing to under cook such as beef. beef can also have proper documentation to prove that it meets the definition of whole muscle intact beef. cdi by in |
| 2012-11-29 |
27 |
ensure that a variance is obtained for any method that renders food non-potentially hazardous. observed no variance for sushi rice; cdi by instruction. |
| 2012-11-29 |
30 |
provide appropriate information to obtain variance for sushi rice. observed no variance for sushi rice; cdi by instruction. |
| 2012-11-29 |
39 |
store wiping cloths between uses in sanitizer. observed a wet wiping cloth sitting on the cutting board. cdi. |
| 2012-11-29 |
45 |
domestic chest freezer is not approved. observed in the back of the facility. |
| 2012-11-29 |
46 |
test strips must be on hand at all times. facility could not locate any chlorine sanitizer test strips for testing the bottle or sink of sanitizer. |
| 2012-11-29 |
1 |
a person in charge shall be present during all hours of operation. the permit holder shall be the person in charge or shall designate a person in charge. observed no one was in charge of the restaurant until the manager came after over an hour. cdi. |
| 2012-11-29 |
21 |
facility must date mark ready to eat tcs foods (time/temperature control for safety) which are held for more than 24 hours such as sauces and sushi fish. cdi by instruction. handout left for facility. |
| 2012-11-29 |
1 |
person in charge during all hours of operation must be certified by an ansi accredited program. cdi by instruction. two point deduction begins in 2014. |