| Violation Date |
Code |
Description |
| 2018-11-20 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c clean dishes were being stored on sticky and soiled racks above the 3 comp sink. remove soiled water buildup from soda dispenser holder.4-502.13 single |
| 2018-11-20 |
39 |
3-304.14 wiping cloths, use limitation - c/3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on prep surfaces throughout. observed food employee use a wet wiping cloth to wipe knife prior to prep, obs |
| 2018-11-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several housemade sauce containers lacked proper labeling. 0 points. |
| 2018-11-20 |
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 sushi, shrimp tempura and lettuce/salad stored in the cold hold unit were lacking dates and were said to be prepped last night. fish eggs, s |
| 2018-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cold hold temperatures throughout were adequate except for cooked asparagus that was cold holding >50 degrees. salad in same cooler was 45-46. all other tcs foods checked in same cooler |
| 2018-11-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p quat sanitizer in 3 comp sink and buckets were both weak when checked. sanitizer was weak coming out of the dispenser unit. cdi/guided pic on how to adequately mix chlo |
| 2018-11-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw tuna being stored over ready to eat foods in reach in cold hold unit. cdi- foods were rearranged as needed.3-304.15(a) discard gloves after a task is complete or any time they |
| 2018-11-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf observed ice cubes inside of the hand sink. hand washing sink was also partially blocked by hot water tea dispenser used for preparing customer beverages. tea dispens |
| 2018-11-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee store personal beverage along prep station where he was actively prepping. 1 point. |
| 2018-07-31 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee drink beverage without a straw and then proceeded to touch in use utensils without washing hands first. cdi- food employee was educated and then washed hands. |
| 2018-07-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf food employee was filling container up at hand washing sink. hand washing sink was also partially blocked off by trash can and dish storage rack. cdi- education, contain |
| 2018-07-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p quat sanitizer in 3 comp sink and buckets were both weak when checked. sanitizer was weak coming out of the dispenser unit. cdi/vr guided pic on how to adequately mix c |
| 2018-07-31 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf time sticker was missing from rice m |
| 2018-07-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxed produce and boxed fresh fish was storing in direct contact with the floor. cdi-items were uplifted from floor' s surface. |
| 2018-07-31 |
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 cut lettuce was cooling in 2 door refrig, with lid on. cdi- moved cooling lettuce t |
| 2018-07-31 |
38 |
2-402.11 effectiveness-hair restraints - c food employee was prepping sushi without a hair restraint. |
| 2018-07-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths were stored on prep surfaces and floor areas throughout facility. |
| 2018-07-31 |
46 |
4-501.16 do not use a warewashing sink for handwashing. food employee used 3 comp sink to wash hands. all hand washing shall occur in hand washing sinks. |
| 2018-07-31 |
49 |
5-205.15 (b) system maintained in good repair - c raw fish prep sink is leaking heavily even when not in use. this is causing potential slip hazards and mold growth in the associated area. pic stated that a work order has been placed on the damaged fixtur |
| 2018-03-14 |
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 counter where sushi is prepared laminate in need of replacement. |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed low boy, low boy 2 and reach in with torn gaskets . repeat |
| 2017-11-22 |
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 laminate on sushi bar in need of replacement observed pieces pulling away fro |
| 2017-11-22 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on low boy in rear kitchen in need of replacement. |
| 2017-11-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory missing on daily special menu. 10 day verification required. |
| 2017-09-08 |
33 |
3-501.13 use approved thawing methods. observed shrimp being thawed under running water measuring 82 degrees . cdi removed and moved to cooler to thaw. |
| 2017-09-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed frozen shrimp being thawed in handwash sink. cdi removed from handwash. |
| 2017-06-09 |
33 |
3-501.13 use approved thawing methods. cdi facility thawing under running water . measurement of cold water 77 degrees. cdi advised pic that water could not be used for thawing if over 70 degrees. pic stated that he would begin to thaw in refrigeratio |
| 2017-06-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bowl in front hand wash at beggining of inspection . cdi removed. |
| 2017-03-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3 compartment sink less than 200 ppm qac sanitizer. cdi refilled sanitizer vat with proper concentration of sanitizer. |
| 2017-03-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats in facility. |
| 2016-12-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed chlorine sanitizer in dishwasher for glassware with no test kit to measure sanitizer concentration. 10 day verification required. |
| 2016-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed sushi cases on both sides with torn gaskets in front kitchen area. repeat violation. |
| 2016-12-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed miso paste and dumplings date marked incorrectly. cdi relabled with appropriate dates. |
| 2016-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn reach in cooler gaskets along the sushi prep. line. |
| 2016-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting boards along the sushi prep. line. |
| 2016-09-15 |
36 |
6-202.13 properly locate mechanical insect control devices. observed an insect control device hanging over a preparation sink in the back of the kitchen. |
| 2016-09-15 |
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 rice held using tphc witho |
| 2016-09-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inner wall of the ice machine behind the guard. |
| 2016-09-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one carton of raw shell eggs stored over ready-to-eat foods in a reach in cooler. cdi- storage rearranged. |
| 2016-09-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee put gloves on after handling cell phone without washing hands in-between. cdi by instruction. |
| 2016-09-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. on site pic did not have food safety certification. |
| 2016-06-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. clear dump bin in back handwashing sink in main kitchen area. sink being used to dump bar beverages into. cdi- pic cyril santos and cecile de ocame advised that sink ma |
| 2016-06-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no ambient air thermometer in back prep cooler. cdi pic replaced. |
| 2016-06-09 |
35 |
.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two containers of dry mix/ breader at self contained fryer not labeled. cdi- pic was advised to label both. |
| 2016-06-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. 3-305.14 during preparation, unpackaged food shall be protected from environmental sources of contamination. ac drainage line hung through |
| 2016-06-09 |
45 |
4-501.11 maintain equipment in good repair. two torn gaskets in prep cooler. replace gaskets. |
| 2016-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dust build up on vent covers in restrooms. cleaning is needed. |
| 2016-06-09 |
50 |
5-403.12 condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. condensate line for ac unit in the ceiling hung from ceiling over prep area, and supported in metal shelving to a |
| 2016-03-28 |
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 one ventilation screen above the door to the ki |
| 2016-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed 3 dry good storage bins with debris accumulation on the lids. |
| 2016-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on reach in coolers. |
| 2016-03-28 |
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 plastic bowls without handles being used as scoops in bulk dry good con |
| 2016-03-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed newly printed lunch menus without consumer advisories on them. the menus contain raw seafood such as tu |
| 2016-03-28 |
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 employee washing soiled dishes and then handling clean dishes |
| 2015-11-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink nearest the soda dispensing machine. cdi- paper towels provided. |
| 2015-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic containers stacked clean with sticky residue on them from datemarking stickers. vr within 10 days. |
| 2015-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked crab stored in an ice bin at 49f and tofu stored at room temperature near the miso soup. cdi- foods were relocated to coolers for cooling. |
| 2015-11-18 |
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 facility using tphc for ri |
| 2015-11-18 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at correct concentrations. observed one quat sanitizer bucket at 0ppm quat concentration. |
| 2015-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on cold holding equipment throughout the kitchen. |
| 2015-11-18 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed drink straws and ice cubes from customer beverages stored in a strainer in a preparation sink where seaweed salad was being thawed. |
| 2015-08-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid on the trash can in the women's restroom. |
| 2015-08-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one heavily scored mini cutting board.4-502.11(a) maintain utensils in good repair. observed one spatula with warped plastic.4-501.11 mainta |
| 2015-08-20 |
35 |
3-601.12 honestly presented - c. food shall be offered in a way that does not mislead or misinform the consumer. observed several menus advertising escolar as white tuna.3-302.12 label all working containers of food (oils, spices, salts) except food tha |
| 2015-08-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2015-08-20 |
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 facility using tphc for su |
| 2015-08-20 |
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 salmon, octopus, and tuna in a plastic container without datemarks on the food items. pic stated the foods were opened/prepared y |
| 2015-08-20 |
14 |
a 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one tea nozzle with debris accumulation on the inner rubber component. |
| 2015-08-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over ginger and wasabi in a reach in cooler. cdi- storage rearranged.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packagin |
| 2015-08-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a preparation table. beverage was relocated. |
| 2015-03-26 |
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 no time labeling on sushi r |
| 2015-03-26 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure that food is protected from temperature abuse and tphc is properly conducted. observed pic failure to ensure sushi rice properly protected using tphc, two containers of sushi rice with no time labeling, (on tp |
| 2015-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink blocked by shelving and trash can. cdi- removed this continues to be an issue that needs to be resolved to avoid repeat points |
| 2015-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut honeydew melon and leafy greens at 53 f. cdi- removed to another cooler |
| 2015-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed small cooler unit ambient temperature to be 53 f. tcs foods cannot be stored in this cooler unless it holds 45 f or colder. |
| 2015-03-26 |
35 |
3-601.12 honestly presented all foods must be honestly presented. observed escolar for sale as white tuna. vr for menu change |
| 2015-03-26 |
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 pieces of sashimi salmon and seared tuna not date marked. cdi- date marked |
| 2014-11-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. observed raw steak over raw ready to eat sashimi salmon and ready to eat tempura shrimp. cdi- reorganized |
| 2014-11-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service utensils stred on floor in stock room. |
| 2014-11-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed sushi rice held using tphc lef |
| 2014-11-18 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple soiled utensils including tea urn nozzle and vegetable slicer. cdi- removed to clean |
| 2014-08-11 |
21 |
3-501.17 date mark all open, ready to eat tcs foods. observed multiple opened ready to eat tcs foods not date marked. cdi- removed to date mark. |
| 2014-08-11 |
22 |
3-501.19 maintain time labeling for tcs foods held using time as a public health control. observed time not marked on sushi rice. cdi- time labeled |
| 2014-08-11 |
45 |
4-205.10ensure food equipment, certification and classification for all equipment where tcs foods are stored. observed back room has two non-nsf residential freezers with multiple raw and cooked proteins. |
| 2014-04-02 |
14 |
4-601.11 all utensils stored as clean shall be clean to sight and touch. observed tea nozzle with debris inside. cdi- removed to clean |
| 2014-04-02 |
4 |
2-401.11 employee beverages shall be stores so as not to contaminate food or food contact surfaces. observed multiple employee beverages stored on food contact surfaces. cdi- removed;surfaces removed to clean |
| 2014-04-02 |
21 |
3-501.17 opened , ready to eat , tcs foods shall be date marked not to exceed 8 days at 41 f or colder at all times or 4 days if 42-45 f at all times where product is not available to consumer on 8th or 5th day. observed multiple cuts of ready to eat sash |
| 2014-04-02 |
27 |
3-502.11 facility prepares sushi rice that need a haccp plan and variance. facility allowed to prepare without variance as long as tphc procedures are followed properly. |
| 2014-04-02 |
30 |
8-103.11 facility prepares sushi rice that need a haccp plan and variance. facility allowed to prepare without variance as long as tphc procedures are followed properly. |
| 2014-04-02 |
22 |
3-501.19 tphc foods shall be labeled and discarded immediately at the end of 4 hour service. observed unlabeled sushi rice from last nights tphc. cdi- pic discarded |
| 2013-09-26 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed split gasket on one cooler. |
| 2013-09-26 |
41 |
3-304.12 in-use utensils, between-use storage. store in-use utensils between uses in container of water at or above 135f or on clean dry surface. observed two pans of ice water holding spoon for use in sushi roll prep. educated. |
| 2013-09-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. include complete written consumer advisory on all menus. observed to-go menu without written advisory. vr - veerification visit required. wi |
| 2013-09-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. hold cold tcs foods at or below 45f atall times. observed cooked crab in pan sitting on top of ice cubes. crab measured 58f. cdi - discard |
| 2013-09-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. handwashing sinks must be accessible at all times for employee use. observed both handwashing sinks blocked - shelving in front of front sink, laundry bin blocking back sink. cdi - both sinks we |
| 2013-03-18 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. |
| 2013-03-18 |
4 |
2-401.11. 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-u |
| 2013-03-18 |
13 |
3-302.11. foods shall be protected from cross-contamination by separating according to final cook temperature. observed raw unpasteurized shell eggs stored above ready to eat foods such as dressings and fresh cut fruit. corrected by moving eggs to bottom |
| 2013-03-18 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice. haccp plan has been prepared by facility and is in use; but no application has been made for variance app |
| 2013-03-18 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice. application was left with pic. see also item number 27. corrected by |
| 2013-03-18 |
37 |
3-305.11. protect food from contamination. observed covered pitchers of soy sauce and electric urn of hot water all stored behind and next to the hand sink at the beverage station. corrected by separating foods from hand sink by 12 inches. |
| 2013-03-18 |
45 |
4-501.11. maintain equipment in good repair. observed one split gasket at undercounter sushi cooler. |
| 2013-03-18 |
49 |
observed ice bin draining into bucket. will check with senior ehs to determine if this is a violation or not. |
| 2013-03-18 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2012-12-14 |
21 |
3-501.17. date mark tcs rte foods if they are to be stored in facility for more than 24 hours. observed no date marking on cut lettuce; cooked rice; cubed tofu. |
| 2012-12-14 |
20 |
3-501.16(a)(2)and(b). keep tcs cold foods at or below 45f. observed cut tomatoes and cut lettuce stored above 45f. corrected by placing back into cooler for quick chilling. |
| 2012-12-14 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed correct reminder but disclosure is missing and reminder needs to be on each open page. corrected by instru |
| 2012-12-14 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed sign missing from one hand sink. new sign left with pic. |
| 2012-12-14 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice. cdi by instruction. guidance will be provided for variance procedure |
| 2012-12-14 |
39 |
3-304.14. store damp wiping cloths inside sanitizer buckets between uses. observed damp cloth on cutting board. |
| 2012-12-14 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after more information is received f |
| 2012-12-14 |
4 |
2-401.11. keep personal beverages where they won't potentially contaminate hands or customer items. observed personal beverage stored on prep cooler. container had spout which required opening by hand for use. removed. |