| Violation Date |
Code |
Description |
| 2018-11-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall damage to corners between handsink and meat prep sink. observed missing ceiling tile over ice machine in kitchen. 6-50 |
| 2018-11-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee change tasks, so he correctly changed gloves. however, employee did not wash hands between glove change. cdi: employee educated on when to wash hands and correctly was |
| 2018-11-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at back kitchen handsink. cdi: papertowels provided. |
| 2018-11-07 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed spicy white tuna on sushi menu in the sexy salmon roll. product is actually escolar. menu change required. |
| 2018-11-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish out of commercial packaging stored over ready to eat food in walk in freezer. observed raw fish stored over ready to eat noodles in walk in cooler. cdi: noodles relocated. |
| 2018-11-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p through discussion, pic stated that the plastic wrap on the sushi mats is changed daily. pic was told that because the wrap touches a tcs item (sushi rice |
| 2018-11-07 |
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 noodles cooling in prep top that were cooked at 10:30am. cdi: item voluntarily discarded. ensure that items cooked are eithe |
| 2018-11-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed all items held on tphc mark |
| 2018-11-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed vegetable and meat rolls in reach in cooler that were prepared yesterday. products were not dated. all other products properly date |
| 2018-11-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several food items being stored on the floor of kitchen and walk ins including, but not limited to sushi rice, fish, mayonaisse, |
| 2018-11-07 |
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 plastic pint containers being used to scoop several different dry goods. |
| 2018-11-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed employee cell phone stored in expo window. cdi: phone removed. |
| 2018-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed damaged door on top of beer cooler. door is held together with duct tape. observed racks beginning to rust in walk in. observed damaged gaskets on large 2 door reach in by grill. 4-205.10 ensure equipme |
| 2018-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of beer cooler in need of cleaning. repeat violation improvement from previous inspection. |
| 2018-11-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink at bar to not be functioning. employees are needing to wash hands in kitchen, which is not convenient, before making sushi. sink must be repaired. |
| 2018-11-07 |
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 noodles cooling in prep top from 10:30am. cdi: item voluntarily discarded. |
| 2018-09-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in back kitchen area. |
| 2018-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all sushi grade meats stored in cold holding sushi case measuring above 50f (see temp chart). unit not functioning properly in need of maintenance. all tcs foods pulled and pl |
| 2018-09-24 |
47 |
repeat4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooking equipment collecting debris in need of general cleaning; observed hood system filters in need of general cleaning; observed outside su |
| 2018-09-24 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain; observed scoop handles stored directly in dry food products (rice); observed spoo |
| 2018-09-24 |
53 |
repeat 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 flooring behind equipment at bar area in |
| 2018-09-24 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in kitchen area in need of cleaning abover 3 compartment sink / back storage area. |
| 2018-05-04 |
53 |
repeat6-501.12 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 flooring behind equipment at bar area in n |
| 2018-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooking equipment collecting debris in need of general cleaning. |
| 2018-05-04 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous containers stacked wet in kitchen area. |
| 2018-05-04 |
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 grilled chicken cooked and placed at room temp during service and then placed into stand up cooler to finish cooler measurin |
| 2018-05-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above rte onions on cooling rack; observed raw chicken stored above rehydrating noodles in walk-in cooler; observed raw scallops in back row on top service level |
| 2018-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. (points not increased due to im |
| 2018-01-30 |
33 |
3-501.13 use approved thawing methods. observed large container of raw shrimp thawing in warm standing water; cdi cool/cold running water used in a overflowing container. |
| 2018-01-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed numerous boxes containing food stored directly on floor of both walk-in cooler and freezer; observed soy sauce buckets stored di |
| 2018-01-30 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2018-01-30 |
45 |
4-501.11 maintain equipment in good repair. observed melted plastic lids and containers in need of replacing; observed split/torn gasket on sushi cooler at bar area; observed broken handle on beer cooler in need of replacing.4-501.12 resurface or replace |
| 2018-01-30 |
53 |
repeat6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning issues to physical facilities. (o |
| 2017-11-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw package of salmon laying on top of ready-to-eat dry storage goods on shelf, raw sushi fish and shrimp on top shelf above rte sushi items, raw shrimp on shelf above rte sauces i |
| 2017-11-15 |
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 egg noodles cooling at a rate of 0.30 deg/min in walk-in cooler. proper rate is 0.50 deg/min for foods cooling from 135f to |
| 2017-11-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed lack of date marking system throughout establishment. items included egg noodles cooked monday, cabbage for spring roll mix, summer |
| 2017-11-15 |
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 missing time stamps from it |
| 2017-11-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of cleaner without labeling. cdi: pic properly labeled containers. |
| 2017-11-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked noodles cooling in walk-in with plastic wrap. plastic wrap was vent |
| 2017-11-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towels missing from cook line hand sink upon arrival. cdi: pic replaced paper towels and stated they had just run out. |
| 2017-11-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. repeat observed bowl and cups being used as scoops in dry goods and in large gall |
| 2017-11-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location. observed sauce and soup bowls being stored in containers with debris and build-up. clean out containers. |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed in sushi cooler gaskets. observed cleaning needed on shelf where breading is done. |
| 2017-11-15 |
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. repeat observed dust build-up on the ceiling above the co |
| 2017-11-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food being stored on a shelf in reach-in cooler above foods for service. cdi: all items were relocated to bottom shelf. ehs sugg |
| 2017-11-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed sauce squeeze bottles and spices/granular without labeling. |
| 2017-09-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager onsite during inspection. pic employee stated manager anthony is out of town. |
| 2017-09-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee obtaining water for squeeze bottle from hand sink upon arrival. cdi: ehs informed employee that hand sinks are for hand washing only and that water sha |
| 2017-09-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf repeat observed multiple items throughout coolers without date labels including mixed greens, spring roll mix, squid salad, cooked eel, tofu |
| 2017-09-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed tofu on expo line and sushi |
| 2017-09-18 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in bus tub in prep sink without running water upon arrival. cdi: ehs advised employee to leave water running while shrimp thaws. |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in prep top cooler at 47f. tphc paperwork included chicken, however no time stamp was placed on chicken. cdi: ehs allowed employee to place chicken in walk-in to quickly |
| 2017-09-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. repeat observed bowls without handles being used as scoops for dry goods. |
| 2017-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in prep coolers by cookline where the door seals. observed sushi cooler gaskets with build-up in need of cleaning. observed interior |
| 2017-09-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust build-up on the ceiling above the cookline |
| 2017-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed squeeze bottles, and spices without labeling throughout kitchen. |
| 2017-06-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household crock pot in kitchen. crockpot is not being used by facility. remove unnecessary equipment. 4-101.11 food contac |
| 2017-06-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. repeat observed a container without a handle being used as a scoop in dry brown r |
| 2017-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. repeat observed a container of kimchi being stored on the floor in the walk-in and boxes of raw meat being stored on the floor in the walk |
| 2017-06-23 |
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 a several squeeze bottles without labels. |
| 2017-06-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf repeat observed cooked squid, kimchi, cooked tofu, mixed greens, and rehydrated mushrooms without date labels. all items were prepared earli |
| 2017-06-23 |
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 cracked raw eggs in prep cooler, raw beef, and raw chicken in reach-in cooler, all cooling at a rate of zero. raw proteins h |
| 2017-06-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soy sauce drippings on the inside of potato starch container in dry storage. observed some cleaning needed on dry storage containers. cdi: pic ad |
| 2017-06-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed raw chorizo being stored on a shelf above ready-to-eat sauces in reach-in cooler. observed raw salmon being stored over ready-to-eat sauces in sushi prep cooler. cdi: items |
| 2017-06-23 |
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 slicing lemons with bare hands upon arrival. lemons were to be used in drinks. cdi: employee was |
| 2017-03-29 |
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 container of spicy crab salad in reach in cooler with no date mark. all other items in facility were properly date marked. cdi |
| 2017-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef. cdi: items relocated to ensure no cross contamination. |
| 2017-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one container of chicken stored on the floor in walk in. cdi: chicken relocated to shelf. |
| 2017-03-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed toaster oven at sushi area to have household use only on it. pic stated that the owner does not want to get a commercial t |
| 2017-03-29 |
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 plastic lid in brown rice, being used as a scoop. cdi: lid removed and |
| 2016-12-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed toaster oven in sushi area labeled household use only.4-501.11 maintain equipment in good repair. observed damaged/split g |
| 2016-12-30 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed several foods including ric |
| 2016-12-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed ice machine with pink and yellow build up. pic stated that it is cleaned monthly. pic advised to clean machine weekly to prevent build up. |
| 2016-12-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed deeply dented can of coconut milk on shelf. cdi: item set aside for credit. explanation to pic that compromised cans can support growth of c. botulinum or could hav |
| 2016-12-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at bar being used as dump sink. cdi: pic directed to ensure work sink on opposite side of bar is used as dump sink.6-301.12 provide paper towels or ap |
| 2016-09-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed beef on the menu with no asterisk that pic states will be cooked to order at consumer request. cdi-pic wi |
| 2016-09-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw seafood in the walk-in cooler. cdi-chicken relocated to a lower shelf.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sca |
| 2016-09-12 |
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 in-house made (cold stored) kimchi with no date mark. observed cooked squid in the reach-in cooler with no datemark. cdi-products |
| 2016-09-12 |
22 |
. 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed products held on tphc (co |
| 2016-09-12 |
33 |
3-501.13 use approved thawing methods. observed salmon thawing at room temperature on a shelf. thaw under refrigeration, under running water (less than 70f) or as part of the cooking process. cdi-product discarded. |
| 2016-09-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils and sauces not labeled as required. |
| 2016-09-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cases of bottled beer and a bucket of kimchi stored directly on the floor in the walk-in cooler. |
| 2016-09-12 |
45 |
4-501.11 maintain equipment in good repair. observed severely cracked ice scoop in use. cdi-scoop discarded. |
| 2016-05-20 |
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 multiple foods placed on tp |
| 2016-05-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above open container of butter.cdi- pic caught this immediately and spoke with food employee! removed |
| 2016-05-20 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed multiple wait staff return soiled dishes from public to kitchen |
| 2016-04-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallops behind cooked foods in top of prep unit and raw beef stored on top of cooked noodles in walk in cooler. cdi- reorganized3-304.15(a) discard gloves after a task is com |
| 2016-04-26 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed dish washer handling soiled then clean dishware without washing |
| 2016-04-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed large cleaned metal bowl with raw chicken residue around handle rivots and sanitizer at sushi bar at 0 ppm for chlorine and qac. cdi- remade |
| 2016-04-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored with clean utensils or on food prep surfaces. cdi- removed; instruction provided |
| 2016-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens on ice bath at 54 f and cooked chicken, beef and shrimp and vegetables above 70 f. cdi- placed on temporary tphc |
| 2016-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled equipment like old food debris stuck on rice pot handle. |
| 2016-04-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed multiple foods offered undercooked or raw on main menu with no consumer advisory. vr |
| 2016-04-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tomato sauce in open container on floor in walk in cooler. cdi- removed from floor |
| 2016-04-26 |
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 facility has wooden bowl for sushi rice. must find approved con |
| 2016-04-26 |
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 multiple cooked foods from yesterday and sashimi fish from yesterday not date marked. cdi- date marked |
| 2015-12-28 |
45 |
.4-501.11 maintain equipment in good repair. observed split gasket on prep cooler by sushi station. |
| 2015-12-28 |
33 |
3-501.13 use approved thawing methods. observed several types of raw fish thawing in prep sink under running water. running water was at 62f. cdi-adjusted water temperature to correct temperature. |
| 2015-12-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tuna seared this morning at 61f and shrimp thawed this morning at 50f cool |
| 2015-12-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 spray bottles by dishmachine containing cleaners, not labeled, and one bottle was labeled incorrectly as sanitizer. cdi- bottles were labeled to indicate c |
| 2015-12-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimps over ready-to-eat sauce in reach-in cooler. cdi- relocated raw shrimp to lower shelf.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipme |
| 2015-12-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at handsink by dishmachine. cdi- placed paper towels at handisnk. |
| 2015-09-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above bag of carrots in walk in cooler. observed raw beef stored above coconut milk in cook line fridge. cdi- foods arranged by final cook temperature. |
| 2015-09-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no sanitizer ready and available at start of inspection. cdi- pic placed proper strength sanitizer at sushi bar and in kitchen. |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large bucket of lettuce stored in an in-adequate ice bath at 66 degrees. observed cut cooked chicken in make table at 80 degrees. make table is for cold holding not cooling food |
| 2015-09-24 |
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 lunch/dinner menu for tuna tartare (raw tuna dish). pic will have menu corrected. |
| 2015-09-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on wok station counter, cdi- drink removed. |
| 2015-09-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in sushi display cooler. |
| 2015-09-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pan of lettuce and bok choy, and containers of garlic cloves stored on floor of walk in cooler. cdi- food stored off the floor.ge |
| 2015-09-24 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed make table in use to cool chicken, make table is for cold holding not cooling. observed no cooling methods in use for broccoli |
| 2015-04-15 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. certified pic arrived on site later during inspec |
| 2015-04-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw egg over lettuce and raw shrimp over ready to eat foods in flip top prep cooler. observed raw fish |
| 2015-04-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p ice bins shall be cleaned according to manufacturers recommendations or at least enought to prevent accumulation of soil. observed ice machine accumulating pink residue. beverage tea nozz |
| 2015-04-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is ready to eat and held on-site over 24 hours shall be date marked. observed a container of cooked cabbage and o |
| 2015-04-15 |
34 |
4-302.12 food temperature measuring devices - pfprovide small diameter probe thermometer. observed current thermometer not working. verification required 4/25. |
| 2015-04-15 |
22 |
3-501.19 time as a public health control - p,pffollow written procedures when using time as a public health control. observed facility not following written time as a public health control pcedures for tempura shrimp and tempura chicken. facility not writ |
| 2015-04-15 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer solution in between uses. observed several wet wiping cloths stored on counter surfaces. repeat. store sanitizer buckets 6 inches from the ground. observed several sa |
| 2015-04-15 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed in-use knife stored in contact with wet wiping cloth. observed a bowl used to dispense souce in a bucket. use correct storage methods. repeat. |
| 2015-04-15 |
45 |
4-202.11 food-contact surfaces-cleanability - pfmultiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. observed dents on transport container at ice bin. observed 2 heavily damaged fryer baskets at fryer. operat |
| 2015-04-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cwarewashing equipment shall be cleaned as often as necessary to keep them clean. observed clean drainboard of 3 compartment sink accumulating debris. |
| 2015-04-15 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore foods 6 inches from the ground. observed several boxes of foods and yellowfin tuna stored on ground in walk-in freezer. repeat. observed bag of leafy barsley stored on ground in wal |
| 2014-12-03 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed employee cooling chicken in tightly covered containers. observed chicken sitting on shelf above grill that operator stated was in the cooling process. cdi, foods transfered to walk in |
| 2014-12-03 |
7 |
no bare hand contact with ready to eat foods. observed employee cutting lemon with their bare hands that were used for drinks. cdi, operator voluntarily discarded 2 containers of lemons. |
| 2014-12-03 |
12 |
3-402.11 parasite destruction - pprovide parasite destruction information for fish offered undercooked. observed no parasite destruction information for red snapper that operator stated was undercooked. cdi, vendor provided documentation during inspection |
| 2014-12-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw shell egg wash stored above ready-to-eat mushrooms in flip top prep cooler. cdi, operato |
| 2014-12-03 |
22 |
3-501.19 time as a public health control - p,pfwritten procedures shall be prepared in advance and maintained on site when using time as a public health control. observed no written procedures prepared for sushi rice. cdi, operator voluntarily discarded 1 |
| 2014-12-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore foods 6 inches off of the ground. observed box of tilapia stored on ground in walk in freezer. observed sauce stored on ground in dry storage area. repeat. |
| 2014-12-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be easily accessible at all times for employee use. observed items stored in handwashing sink in kitchen and at sushi bar. cdi, operator relocated items. |
| 2014-12-03 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed spatulas stored in hot water at 126 degrees f. maintain hot water above 135 degrees f. |
| 2014-12-03 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - cclean ventilations system. observed dust building up on vents in womens and mens restroom. |
| 2014-12-03 |
49 |
5-205.15 system maintained in good repair - pkeep equipment in good repair. observed cold water faucet handle not installed properly and discharging only hot water at handwash sink behind door. verification required by 12/13/14 |
| 2014-12-03 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths on counter surfaces in kitchen and a wet wiping cloth in contact with clean plates on rack and a wet wiping cloth |
| 2014-12-03 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several containers wet stacked on drainboard of 3 compartment sink. |
| 2014-12-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed 3 lights out under hood. observed 2 split gaskets on low reach-in refrigerators. observed 2 damaged fryer baskets. |
| 2014-08-06 |
8 |
6-301.11 handwashing cleanser, availability - pfhandwashing sinks shall be supplied with hand soap. observed no hand soap at handwashing sink at sushi bar. cdi, operator refilled dispenser with soap during inspection.5-202.12 handwashing sinks, installati |
| 2014-08-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pfoods shall be stored in packages, wrappings, or covered containers. observed several drink pitchers at wait stations and bar area not covered or protected. cdi by instruction |
| 2014-08-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed tofu and cut lettuce cold held above 45 degrees f on ic |
| 2014-08-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is ready-to-eat and held in establishment over 24 hours shall be date marked. observed kimchi not date marked in |
| 2014-08-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide consumer advisory on menu for undercooked or raw animal food. observed sushi menu without a proper consumer advisory by means of |
| 2014-08-06 |
22 |
3-501.19 time as a public health control - p,pfwritten procedures shall be prepaired in advance and maintained on site when using time as a public health control. observed no written procedures in place but facility was holding sushi rice out of temperatu |
| 2014-08-06 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore foods 6 inches from the ground. observed broccoli, and containers of sauce stored on rack less than 6 inches from the ground in walk-in cooler. observed boxes of raw shrimp stored o |
| 2014-08-06 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints. observed sushi chef without a hair restraint. |
| 2014-08-06 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between ues. observed wet wiping cloth stored on clean drainboard at dish machine. observed several wet wiping cltohs stored on prep surfaces along prepline. |
| 2014-08-06 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and utensils in a clean, dry area. observed clean plates stored under clean drainboard in contact with a wet cloth. observed |
| 2014-08-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed sushi display case displaying an ambient air temperature of 56 degrees f as indicated by thermocouple. operator called refrigeration maintenance company to com |
| 2014-08-06 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed cooked chicken and beef cooling in flip top prep cooler. cdi, operator relocated items to walk-in cooler to rapidly cool. |
| 2014-03-03 |
1 |
2-102.12 ensure that there is a certified food protection manager present at all times. observed pic without certified food protection manager certification.2-102.11 demonstration - pic must demonstrate food safety knowledge. observed pic had little knowl |
| 2014-03-03 |
2 |
2-201.11 (a), (b), (c), & (e) ensure facility has an approved employee health policy. observed facility with incomplete knowledge of employee health policy. cdi, sample employee health policy already has been provided by last inspector. pic had some emplo |
| 2014-03-03 |
6 |
2-301.15 food employees shall clean their hands properly in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing. observed handsinks in kitchen not working properly. employees were washing hands in 3-compartm |
| 2014-03-03 |
12 |
3-402.12 ensure that any fish that is to be sold partially cooked or raw has been properly parasite destroyed and written documentation is available on site. observed no records of freezing of fish for parasite destruction available. verification required |
| 2014-03-03 |
14 |
4-601.11 (a) ensure equipment food contact surfaces are clean to sight and touch. observed ice machine deflector with pink build-up. verification required to ensure ice machine has been cleaned properly. |
| 2014-03-03 |
22 |
3-501.19 when time as a public health control is being used, ensure proper procedures are being followed. observed no time being recorded for sushi rice. facility was recording time in past but has stopped. explained variance approval to pic. paperwork f |
| 2014-03-03 |
31 |
3-501.15 use proper cooling methods. observed food items that were said to be cooling sitting on counter and shelf above flat grill < 135f. observed cooked chicken and shrimp that were cooling stored directly in flip top prep cooler. cdi, all items moved |
| 2014-03-03 |
39 |
3-304.14 when not in use, store wet wiping cloths in chemical sanitizer. observed wiping cloths stored on counter surfaces. |
| 2014-03-03 |
48 |
5-103.11 hot and cold water must be available for washing hands properly. observed handsink at entry of kitchen with no hot or cold water available. observed handsink at bar with no hot water available. observed handsink in kitchen close to dish area with |
| 2014-03-03 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed mislabeled/unlabeled chemical bottles stored. cdi, by labeling properly.7-204.11 ensure that sanitizers are maintained at proper concentration. observed ch |
| 2013-03-22 |
2 |
no employee health policy noted at time of inspection. documentation given to owner. |
| 2013-03-22 |
7 |
observed employee handling ready to eat items with bare hands. utilize a no bare hand contact meathod when handling ready to eat items. corrected by utilizing gloves. |
| 2013-03-22 |
21 |
general comment: if ready to eat items which are prepared or opened and are held for longer than 24 hours ensure that those items are date marked |
| 2013-03-22 |
22 |
comment: ensure to time mark all tilt itmes as soon as they are prepared. |
| 2013-03-22 |
23 |
need to add consumer advisory to menu.(in process) |
| 2013-03-22 |
27 |
comment: submit application for haccp and variance. documentation given. |
| 2013-03-22 |
26 |
general comment:need to add common chemical name to all working bottles and buckets used for sanitizers. ex; chlorine/sanitizer. |
| 2013-03-22 |
34 |
observed no thermometer to check food temps. obtain thermometer as soon as possible. |
| 2013-03-22 |
37 |
comment: noted a few items that were uncovered; ensure to keep all items covered even during prep times. |
| 2013-03-22 |
39 |
general comment: keep all wet cloths in sanitizer solution between uses. |
| 2013-03-22 |
42 |
observed employee towel drying dishes. ensure that all dished and utensils are allowed to air dry prior to stacking. |
| 2013-03-22 |
30 |
submit variance application. documentation given to owner. |
| 2012-12-21 |
13 |
food shall only contact surfaces of: (a) equipment and utensils that are cleaned as specified under part 4-6 of this code. observed linen napkins used to store cooked shrimp tempura and cooked rice directly on the linen. corrected by instruction food was |
| 2012-12-21 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed chemical spray bottles not labeled and |
| 2012-12-21 |
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 t |
| 2012-12-21 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2012-12-21 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2012-12-21 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or (d) a hand |