| Violation Date |
Code |
Description |
| 2018-09-28 |
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 residue splattered on the ceiling area of t |
| 2018-09-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box containing packaged plastic single use items stored on the floor of the rear area adjacent to the mop sink. items moved |
| 2018-09-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple food containers stored on the walk in freezer and cooler floor. |
| 2018-09-28 |
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 rice kept on tphc for sushi |
| 2018-09-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed drink machine ice chute and dispensing nozzle at the bar area soiled with black residue accumulation. |
| 2018-09-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed facility using one pair of tongs for both raw chicken and beef items. ehs had the tongs placed into the chicken side, new tongs provided for the beef. employee cooked steak used w |
| 2018-06-29 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal food stored above facility food in the prep unit in the sushi area and the walk in cooler. |
| 2018-06-29 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the left door of the prep unit by the chef's cart and on the walk in cooler. replace gaskets. |
| 2018-06-29 |
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 labels missing on a container of flour, salt and sugar. |
| 2018-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing. cdi - pic discovered the sanitizer bucket was empty; the bucket was replaced with a new one and the machine was primed and w |
| 2018-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above mangos in the walk in cooler. cdi - mangos were moved to another location.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unw |
| 2018-03-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee's personal drink and personal food stored above foods in walk in cooler. cdi- items removed. |
| 2018-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed kitchen handsink blocked with dirty pans in the sink. cdi- pans removed.6-301.11 provide soap for handwashing at each handsink. -pf no soap at bar handsink. cdi |
| 2018-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some pans and dishes stored as clean with food debris, a few dishes were stored as clean that were very dirty. cdi- dirty items cleaned. |
| 2018-03-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed rice left over from last ni |
| 2018-03-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed hibachi cook wearing a watch while prepping food. cdi- worker removed watch. |
| 2018-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans tight stacked while wet.general comment: recommend providing a thin probe thermometer for accurate measure of thin foods. facility has dial stem thermometers th |
| 2018-03-26 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a number of broken air thermometers that need replacing in various cooler units: main prep cooler, sushi reach ins, and sushi display cooler. |
| 2017-10-13 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp thawing under 78f water in the 3 comp sink. cdi-shrimp placed in walk-in cooler to thaw. |
| 2017-10-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut cabbage and prepared salads cooling tightly covered in the walk-in coo |
| 2017-10-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above prepared sauces. cdi-shrimp relocated3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over ready to eat f |
| 2017-06-13 |
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 build-up and debris underneath grill, fryers and |
| 2017-06-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked carrots, cabbage and noodles without required datemarking. cdi-product labeled. |
| 2017-03-28 |
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 cabbage, lettuce and crab mix cooling tightly covered in the walk-in coole |
| 2017-03-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed asparagus stored directly on the shelf in the reach-in sushi prep cooler. cdi-product placed in a container. |
| 2017-03-28 |
23 |
-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed steak cooked to order on to-go menu without an asterisk. cdi-pic to manually write in an asterisk until m |
| 2017-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket at sushi prep area with 50ppm quat sanitizer. cdi-bucket replenished to correct concentration of 200 ppm. |
| 2016-12-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee plating salads for cold holding without a hair restraint. |
| 2016-12-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a broken thermometer in the sushi prep cooler. |
| 2016-12-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed steak cooked to order on to-go menu without an asterisk. cdi-pic to manually write in an asterisk until |
| 2016-12-15 |
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 rice in the walk-in cooler that was not datemarked as required. cdi-rice was datemarked. |
| 2016-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled knives stored as clean on the magnetic knife holding rack. cdi-knives sent to dishwasher for cleaning. |
| 2016-12-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed and cut produce comingled with unwashed heads of cabbage in the walk-in cooler. cdi- unwashed product was relocated. |
| 2016-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on a shelf above clean dishes in sushi area. cdi-drink relocated. |
| 2016-09-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty scrubbing sponge stored in handsink near grill area. observed handsink in sushi area blocked by box and sushi rice holding unit. cdi items removed. |
| 2016-09-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food items in prep and sushi reach-in coolers not properly covered/protected. cdi food covered. |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sushi chef preparing large quantity of crab sticks for crab salad. crab sticks were above 45f. cdi product placed in reach-in cooler to rapidly cool. reduce time items are |
| 2016-09-20 |
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 lettuce and salad containers cooling tightly covered/tightly stacked. |
| 2016-09-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several ready-to-eat sushi items not date marked. cdi items labeled. repeat violation. |
| 2016-09-20 |
33 |
3-501.13 use approved thawing methods. observed large quantity of fish thawing out of temperature control in sushi area. cdi fish placed in cooler. |
| 2016-09-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed screen door in disrepair. observed door not properly closing. repeat violation. |
| 2016-09-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of ginger stored directly under plumbing in sushi area. |
| 2016-09-02 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed unauthorized persons entering cooking areas of facility. cdi children were removed from kitchen areas. |
| 2016-09-02 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed pic unable to locate ehp. employees unaware of ehp. cdi documentation emailed to pic. verification required. |
| 2016-09-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered above customer food items in dry storage areas. cdi beverage voluntarily discarded. repeat violation. |
| 2016-09-02 |
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 three food employees wash hands, turns off faucet with bare hands. cdi by instruction. |
| 2016-09-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap provided at handsink beside 3 compartment sink. cdi soap refilled. |
| 2016-09-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sushi items stored above ready-to-eat products in sushi cooler. cdi items properly relocated. repeat violation. 3-302.11(a) separate unwashed produce from ready-to-eat foods |
| 2016-09-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sushi chef wiping sushi knife with wet wiping cloth between uses. cdi knife taken to dish machine to be washed, rinsed and sanitized. |
| 2016-09-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed carrots and brown rice hot holding below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-09-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shrimp, ginger sauce, margarine labeled keep refrigerated and cut bok choy above 45f. observed facility serving shrimp sauce in multi-use containers. shrimp sauce can onl |
| 2016-09-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles not labeled above handsink. cdi bottles drained; pic unsure of contents of bottles. |
| 2016-09-02 |
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 labeled for 3 d |
| 2016-09-02 |
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 no date marking on products throughout entire facility; walk-in cooler, sushi cooler, prepared items in walk-in freezer. cdi item |
| 2016-09-02 |
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 containers of oils, spices and sauces not labeled on prep line. repeat violation.3-601.12 honestly presented - c |
| 2016-09-02 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed screen door in kitchen not closing properly. screen broken. backdoor open. |
| 2016-09-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ginger, onions, ginger sauce and soy sauce stored on floor throughout facility. repeat violation. |
| 2016-09-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface beside flip top cooler. |
| 2016-09-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet. |
| 2016-09-02 |
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 throughout facility collecting food and grease debris. |
| 2016-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored above customer items in sushi area. cdi beverage covered and moved to approved location. |
| 2016-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above ready-to-eat food items in walk-in cooler. observed raw sushi items stored above ready-to-eat sushi items in two sushi coolers. cdi items rearranged. |
| 2016-06-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black debris inside near chute. |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed margarine and butter both labeled keep refrigerated holding out of temperature control. observed eel holding in warming oven. cdi margarine and butter placed in reach-in cool |
| 2016-06-28 |
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 tofu, shrimp sauce, cabbage, crab salad, salmon, roe and seaweed salad not date marked. cdi items labeled. |
| 2016-06-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed tilapia, steak, salmon and salmon skin missing reminder on several areas of menu. verification required |
| 2016-06-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several sanitizer buckets not labeled. cdi buckets labeled. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one san |
| 2016-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed mayo stored on floor under handsink plumbing. observed two bowls of chicken and ginger stored directly on floor in walk-in cool |
| 2016-06-28 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wet wiping cloth stored in visibly stored sanitizer solution. |
| 2016-06-28 |
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 using metal pans for multiuse. |
| 2016-06-28 |
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 wall soiled in dry storage/canwash/mop area. |
| 2016-06-28 |
54 |
6-303.11 intensity-lighting - c observed several lights nonfunctional in hood system. |
| 2016-06-28 |
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 containers of oils, powder, breading, herbs, etc not labeled on prep line. |
| 2016-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed barrier missing between prep sinks. observed soy sauce stored directly on floor. observed bowls for miso soup tightly stacked. |
| 2016-03-21 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee nasal spray and pills stored above clean equipment. cdi items relocated to approved location. |
| 2016-03-21 |
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 sauces and ready-to-eat sushi items not date marked. cdi items labeled. |
| 2016-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2016-03-21 |
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. observed tape around electrical outlet. |
| 2016-03-21 |
54 |
6-303.11 intensity-lighting - c. observed lighting above prep line and prep sinks missing bulbs. replace lights to meet lighting intensity requirements. |
| 2016-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed tape on sushi cooler. observed exposed wood on ledges beside sushi coolers. |
| 2015-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee beverage stored above customer plates. cdi beverage discarded. |
| 2015-12-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sponge stored in 2 handsinks. repeat violation. cdi sponges removed. |
| 2015-12-02 |
9 |
3-201.11 use food from approved sources only.-p observed dried fish in walk-in cooler. pic unable to provide documentation. fish no date marked. cdi fish discarded. |
| 2015-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tempura and soup hot holding below 135f. see temperature chart for temperature observations. cdi tempura discarded. soup reheated to above 165f. |
| 2015-12-02 |
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 no date marking of sushi items, egg rolls, tofu, etc. cdi items back dated. |
| 2015-12-02 |
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 pic unable to provide written proce |
| 2015-12-02 |
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 chicken cooling tightly covered in walk-in cooler. cdi chicken was uncov |
| 2015-12-02 |
35 |
3-601.12 honestly presented - c. observed escolar offered as white turn on menus in facility. verification required. facility must change menu to say escolar or oilfish or serve actual white tuna (albacore). repeat violation. |
| 2015-12-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting board in sushi station. |
| 2015-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on clean dish storage rack. |
| 2015-12-02 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility reusing large amount of non-reuseable containers throughout facility. |
| 2015-12-02 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed rice cooker non ansi certified. 4-501.11 maintain equipment in good repair. observed split gasket on walk-in freezer doo |
| 2015-12-02 |
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. observed door to sushi area in disrepair. |
| 2015-12-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored on rice bags. |
| 2015-12-02 |
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 containers of soy sauce stored directly on floor. |
| 2015-07-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfspring rolls are rolled in-house 3 times a week and they were observed undated today- back dated to correct during the inspection. |
| 2015-07-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed veggies stored over washed and cut lettuce today- lettuce moved to correct.recommend storing all unwashed produce on lower shelves(as long as raw meat is not above them) an |
| 2015-07-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed multiple boxes of food stored on the floor in the walk in cooler and walk in freezer(chicken, salmon, soybean paste etc.). all pr |
| 2015-07-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved spray bottles stored in the sushi handsink today and a scrub pad stored in the kitchen handsink- all moved out of sinks to correct. |
| 2015-07-14 |
43 |
4-502.13 single-use and single-service articles may not be reused. single use plastic containers that are hard to clean may not be reused- many discarded today. may need to buy multiuse storage containers for sushi products. |
| 2015-07-14 |
45 |
4-501.11 maintain equipment in good repair.observed rusted shelving in the walk in cooler.observed a torn gasket on the 2 door make table in the kitchen. |
| 2015-07-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes stored on bar counter and on kitchen coutner today- store these in buckets of sanitizer. observed a cloth towel around a squirt bottle today- removed during inspecti |
| 2015-02-18 |
8 |
l5-202.12 provide at least 100f water at handsinks.-pf observed no hot water supplied to the kitchen handsink today. repaired during inspection to correct. |
| 2015-02-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored over soy sauce in the walk in cooler today. shrimp moved to the bottom shelf to correct. |
| 2015-02-18 |
14 |
34-602.11 clean the equipment and utensils as required to avoid contamination. -p|observed the rice pot being washed in the prep sink today and then placed back into the crock pot for use. employee stopped and instructed to wash, rinse, and sanitize in 3 |
| 2015-02-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved soft shell crab holding at room temp. today. out of fryer for <1 hour today so it was quickly chilled down in the walk in today to correct. |
| 2015-02-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple containers of cooked rice, open tofu, spring rolls, and cooked noodles. all back dated during the inspection to correct. |
| 2015-02-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved no time on rice that was mad |
| 2015-02-18 |
4 |
'2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open employee drink stored on a prep table with food being prepped on the same table. drink discarded to correct. |
| 2015-02-18 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed the blender stored on a soiled surface today. |
| 2015-02-18 |
45 |
4-202.16 nonfood-contact surfaces - citems must be constructed to be easy to clean. observed tape and cardboard in the kitchen today and neither is easy to clean. remove cardboard from shelves and remove tape from wires. |
| 2015-02-18 |
47 |
clean sides of cooking equpment. clean sides of coolers and inside of fryers. clean hood vents. |
| 2015-02-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items on restaurant items today. store these below and/or separate from restaurant items.6-403.11 designated areas-employee acc |
| 2015-02-18 |
35 |
3-601.12 honestly presented - c observed escolar offered as white tuna today in the facility. vr in 10 days to verifry that the menu has been changed to say escolar or oilfish:, or serve actual white tuna(albacore). | |
| 2014-11-07 |
13 |
3-302.11(a) separate raw animals from ready-to-eat foods. observed raw chicken breasts and shelled eggs stored over bok choy and blanched broccoli in the walk-in cooler. storage corrected so raw items are below.3-302.11(a) protect food in storage using |
| 2014-11-07 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. - observed cutting board used for raw chicken on the line taken to the prep sink and washed. the cutting board was then returned to the cook line. employees were instructed |
| 2014-11-07 |
20 |
3-501.16(a)(2)(b) maintain tcs foods in cold holding at 45f or less. observed cut avocado, shrimp tempura and butter being stored out with no temperature control. avocado put in prep cooler. shrimp and butter were discarded. |
| 2014-11-07 |
21 |
3-501.17 date label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed no date marking system in place. 10 day verification required. |
| 2014-11-07 |
22 |
3-501.19 time as a public health control - observed sushi rice not label with time of preparation. rice may be keep for no more than 4 hours. follow written procedures. rice labeled with time of preparation and discard time. |
| 2014-11-07 |
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 buckets of sauces, flours and boxes stored on the floor next to the cook line, in dry storage and in the walk-in freezer |
| 2014-11-07 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - remove duct tape joining prep tables in kitchen and remove duct tape from top corners of co |
| 2014-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed hat, coats and phone stored with customer items.6-303.11 lighting intensity. observed light out over cook line. repair light or repl |
| 2014-11-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.- observed no thin probe thermometer available. facility has two thermometers with sensor half way up the stem. 10 day verification r |
| 2014-09-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored over cabbage and a herb today in the reach in cooler. raw shrimp placed on the bottom shelf today to correct. |
| 2014-09-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed sushi chef fail to use soap to wash hands. stopped to rewash today. make sure this employee uses the handsink for this and not the prep sink as observed. |
| 2014-09-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved seaweed being drained in the handsink today. seaweed discarded today. |
| 2014-09-02 |
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 guarantee today onsite for the sushimi offered today. provide by 9-12-14. |
| 2014-09-02 |
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 on the containers of |
| 2014-09-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved eggs stored at >45f today as they were stacked too high in the pan. top of product moved to quickly chill down today. |
| 2014-09-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved no asterik next to undercooked items. no items states that it is raw or undercooked. and there is no ast |
| 2014-09-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved windex on the prep sink today next to uncovered food. windex moved to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer at |
| 2014-09-02 |
33 |
3-501.13 use approved thawing methods.|observed raw salmon, raw shrimp, and cooked crab meat thawing at room temperature today. all moved to continuously draining/running cold water today to correct. |
| 2014-09-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed seaweed stored in a handsink today- keep stored where it is not exposed to splash contamination. discarded today to correct.provi |
| 2014-04-22 |
1 |
observed no pic with an ansi approved managers food saftey class onsite today at the beginning of the inspection. certified pic arrived during the inspection but it is required that they be present during all prep., cooking, and clean up operations. p |
| 2014-04-22 |
13 |
observed raw shrimp stored over soy sauce and cabbage in the wic today- shrimp moved to the seafood shelf today and the veggies stored next to that seafood was moved to protect it.observed fish eggs stored over wasabi and ginger in sushi case today- fish |
| 2014-04-22 |
21 |
observed cooked shrimp, and cooked squid not date marked in the sushi cooler today. observed cooked carrots not date marked in the wic today. all back dated to correct. date mark all rte foods once they are opened- this would include cut cabbage, cut le |
| 2014-04-22 |
39 |
observed sushi station with a dry clothe being used to wipe down cutting boards today- store this clothe in sanitizer. corrected during inspection- bucket of sanitizer placed on line and cutting boards sanitized. no change between raw and rte was observe |
| 2014-04-22 |
23 |
observed no disclosure or reminer on the menu. pic had sent proposed changes to ehs but the format was not readable. pic asked to resend this email for verification within 10 days; once approval is granted, restaurant will reprint to correct.3-603.11 |
| 2014-04-22 |
44 |
use gloves only once and discard after use or when they have become damaged. observed sushi chef remove gloves from his hands and then donn those same gloves again later. employee stopped and asked to discard gloves and wash hands to correct. today.3-30 |
| 2014-04-22 |
45 |
ice crusher is not approved for use. must be nsf or designed for commercial use. remove or provide proof that it is an approved piece of equipment.4-205.10 |
| 2014-04-22 |
46 |
delime the.dishwasher- build up present today.4-501.14 |
| 2013-12-26 |
6 |
2-301.12 cleaning procedureobserved good handwashing today. keep working with employees on turning off the water afterwards with a papertowel rather than their bare hands as observed today. |
| 2013-12-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved raw shrimp stored over lettuce in wic and raw lobster stored over parsley today. rearranged so that all rte foods were stored above the raw animal foods to keep them fro |
| 2013-12-26 |
21 |
. . . 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved no date marking today. all tcs foods that have been opened and/or made must be date marked. observed cooked carrots, cut cabbage, coo |
| 2013-12-26 |
22 |
3-501.19 time as a public health controltiming rice was not directly observed today. pic stated that small amounts are brought out and used quickly but not timed. discussed the need to time this product, no matter how small of amount it is, and to also w |
| 2013-12-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensobserved no asteriking of items offered undercooked/raw today on the menu. observed a health notice on table top tents today but it had no as |
| 2013-12-26 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to a singel wedding band. observed an employee with a watch on today. |
| 2013-12-26 |
39 |
3-304.14 wiping cloths, use limitationwhen wiping clothes are not in-use, store them in sanitizer. observed multiple rags on the counter today and no sanitizer buckets present. |
| 2013-12-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore utensils in product with the handle stored out of the food, on a clean and dry surface, in 135f or more water, or in a dipper well with running w |
| 2013-12-26 |
26 |
7.202.11 restriction-presence and useuse chemicals how they are designed by the manufacturers to be used. observed silica packet that origianally came inside of the dried seaweed packets but was being used in a container of fried onions. packet states th |
| 2013-08-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensno consumer advisory in place today for sushi being offered. must disclose(by asteriking the food item) which foods are offered raw/undercook |
| 2013-08-13 |
6 |
2-301.14 when to washhands must be washed before donning gloves and after touching a soiled item. observed employee go through a door while touching the visibly soiled handle to donn gloves but hands were not washed. observed an employee touch his face a |
| 2013-08-13 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved proctored food safety exam. points will not be deducted for this until jan. 2014. |
| 2013-08-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationfood must be stored by final cook temperature, with all raw animal foods stored below all rte foods. observed a raw egg that was on top of veggies today- egg moved to a seperate |
| 2013-08-13 |
14 |
4-702.11 before use after cleaningdishes must be sanitized after they have been washed and sanitized. observed a knife today being washed and then was set on the prep table without being sanitized. knife sent through dishwasher today.observed soiled lids |
| 2013-08-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain foods hot at 135f or more. observed cooked carrots holding on a steam unit at <135f today- reheated during inspection. |
| 2013-08-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark all tcs foods that are not used within 24 hours after they are opened/made. observed cooked crab, crab salad, and sushi seafood in need of |
| 2013-08-13 |
26 |
7-209.11 storage-other personal care itemsobserved personal medicine( over the counter vertigo medicine) stored over an open dry good today. medicine moved to a safe location. store all employee medication where it will not contaminate food, food conta |
| 2013-08-13 |
45 |
4-202.11 food-contact surfaces-cleanabilityobserved a cracked sugar container today with duct tape on the outside and inside of the container. replace. |
| 2013-08-13 |
30 |
8-103.11 documentation of proposed variance and justificationa variance is required for acidification of sushi rice. tilt application given today and gone over in detail today with joe, the pic. |
| 2013-08-13 |
34 |
4-502.11 (b) good repair and calibrationkeep thermometets calibated within 2f. observed a thermometer on the line that was reading 26f in 32f water- no tool available during inspection to calibrate today so pic placed in office so that this thermometer w |
| 2013-08-13 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore food at least 6 off of the floor. observed box of avocados on the floor in the wic and mulitple boxes of food on the floor in the wif.store foods, once open, in a sealable container- o |
| 2013-08-13 |
39 |
3-304.14 wiping cloths, use limitationobserved multiple clothe towels stored wet on the counters. store these clothe towles in sanitizer between using them. |
| 2013-08-13 |
47 |
4-602.13 nonfood contact surfacesclean wic racks, between equipment, dry good buckets, wic door and gasket, and clean the inside and outside of the dishwasher. |
| 2013-08-13 |
27 |
8-201.13 when a haccp plan is requireda haccp plan is required when rice is being acidified and held out of temp. |
| 2013-05-20 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. points will not be deducted until january 2014. |
| 2013-05-20 |
2 |
all employees must know the big five illnesses as discussed today. handout provided again during inspection- corrected by instruction. |
| 2013-05-20 |
4 |
store employee drinks with a lid and in a location that is below all food; clean utensils; food contact surfaces; single-use articles; and clean linens. observed opened employee drinks on a prep table today with no lids. observed one employee drink wit |
| 2013-05-20 |
13 |
observed tongs being used to dispense different raw meats into small metal bowls before the food is put onto the grill. no way to know which tongs were used for raw chicken; raw beef; raw seafood; or veggies. could not tell which bowl was used for which |
| 2013-05-20 |
13 |
store foods by final cook temperature so that raw animal meats from different species do not cross contaminate each other and so that all raw animal meats are below all ready-to-eat foods. observed raw fish over produce in the wic; raw shrimp over beef s |
| 2013-05-20 |
23 |
must provide a disclosure of which foods are offered raw/undercooked and a reminder health statement via menu or table top tents. pick one of the following health reminders to use(must be exact wording):(1) regarding the safety of these items; written in |
| 2013-05-20 |
21 |
observed open crab meat and brown rice in need of date marking today. date mark all rte foods that are held for more than 24 hours after they are opened or made. |
| 2013-05-20 |
26 |
keep chemicals labled accurately. observed a bottle labeled as santiizer but a soapy substance was inside; not sanitizer. cdi |
| 2013-05-20 |
27 |
must apply for a variance with the state along with a haacp plan submitted with that application. corrected through instruction-pic wants to use tilt but it is not being used during the visit. |
| 2013-05-20 |
30 |
sushi rice is being held out of temperature and needs a variance for this specialized process or use tilt as discussed. |
| 2013-05-20 |
37 |
keep food stored at least 6 off of the floor. observed a box of onion on the wic floor today. rearranging the wic or getting more refrigeration space is needed. |
| 2013-05-20 |
45 |
veggie peeler is not approved for commercial use- must be nsf or ansi approved for sanitation. |
| 2013-05-20 |
26 |
keep chemicals stored below all food; clean equipment; clean linens; single-use articles; and food contact surfaces. observed peroxide bottle stored over plates and breading today. |
| 2013-03-14 |
21 |
date mark all phf that is ready-to-eat and held for >24hours. ex. rice; shrimp sauce. |
| 2013-03-14 |
2 |
employee health handout given today. employees must know the big 5 illnesses adn what symptoms would exclude or restrict them from work. |
| 2013-03-14 |
4 |
employees shall be allowed drinks with a lid if they are stored and used so that food; equipment; linens; and single use articles may not become contaminated. observed an open energy drink on a cutting board today. discarded during inspection. |
| 2013-03-14 |
7 |
no bare hand contact with rte (ready-to-eat) foods is allowed; use gloves; tongs; or deli wraps. observed an employee handling a peeled onion with their bare hands today. onion was discarded. |
| 2013-03-14 |
1 |
pic(person-in-charge) must have passed an ansi approved food safety exam. |
| 2013-03-14 |
13 |
store foods by their final cook temp. raw chicken was stored over cooked chicken and broccoli today-rearranged during the inspection. |
| 2013-03-14 |
18 |
cool potentially hazardous foods(phf's) from 135f-70f in the first two hours and then down to 45-41f in the next 4 hours. observed homemade shrimp sauce at 54f and it had been made the night before. |
| 2013-03-14 |
20 |
hold phf's at 45-41f or less. cut leafy greens must be kept cold. |
| 2013-03-14 |
23 |
facility serviing undercooked fish in its sushi. must provide a disclosure na dreminder on the menu or by other effective means. placement and wording discussed and a copy of the food code rule was left at the facility today. |
| 2013-03-14 |
33 |
thaw foods under continously running water that is 70f or less; in a refrigerator; during the cooking process; or in teh microwave. observed shrimp thawing in standing water today. cdi |
| 2013-03-14 |
27 |
observed no ph readings on the sushi rice for march-must sample and record these on each batch of rice. |
| 2013-03-14 |
27 |
a variance is required for the sushi rice if it is not to be kept cold; hot; or held under tilt as discussed. variance application and tilt app. left today. corrected by instruction. |
| 2013-03-14 |
30 |
provide a variance for sushi rice as described above and follow the variance procedures. |
| 2013-03-14 |
31 |
observed shrimp sauce cooling in a large plastic container today. recommend to pre-chill mayo. and use approved cooling methods such as: shallow portions; metal pans; ice bath; ice paddles; loosely covering product; stir regularly; etc. |
| 2013-03-14 |
35 |
label sauces. |
| 2013-03-14 |
39 |
store wiping clothes; when not in-use; in sanitizer. |
| 2013-03-14 |
43 |
keep single use articles protected. a soiled container was set on top of to go plates today. moved during inspection and top plate discarded. |
| 2013-03-14 |
26 |
keep chemical bottles labeled-multiple spray bottles with liquids inside not labeled today-cdi |
| 2012-10-09 |
2 |
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 through food; as sp |
| 2012-10-09 |
39 |
e) containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; |
| 2012-10-09 |
31 |
observed cooked shrimp cooling at grill @ 75 degrees f. shrimp moved to walk-in cooler for rapid cooling. |
| 2012-10-09 |
27 |
observed ph log with several days missing of properly recording ph of sushi rice. |
| 2012-10-09 |
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 |
| 2012-10-09 |
6 |
food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the dispo |
| 2012-10-09 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2012-10-09 |
1 |
(a) at least one employee present 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 proficiency of required information through |