| Violation Date |
Code |
Description |
| 2018-12-11 |
45 |
4-501.11 maintain equipment in good repair. replace damaged gasket on low cooler next to ice machine. |
| 2018-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on counter a sushi station. cdi - relocated to sanitizing solution. |
| 2018-12-11 |
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 salad cooling in container with lid on tight in reach in cooler. cdi - lid removed |
| 2018-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef stored above cook shrimp in walk in cooler. cdi - cooler rearranged with cooked shrimp above raw foods. |
| 2018-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chef rinse and ring out wiping cloth in hand sink; hand sink at drink station used as dump sink. cdi - verbal correction; recommended using a bucket to dump dri |
| 2018-09-10 |
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 raw beef cooling while tightly wrapped in walk in cooler. cdi - wrap vented to all |
| 2018-09-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection. |
| 2018-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on shelf above dry goods. cdi - relocated to low shelf. |
| 2018-04-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf no time stamp on sushi rice, fried p |
| 2018-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter at sushi station and no sanitizing solution readily available fro storage. cdi - sanitizing solution made and cloth placed in solution. |
| 2018-04-11 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on reach in freezer doors. |
| 2018-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dishes stored as clean at the cook line have splatters from breading station. cdi - breading station moved farther away from plates; soiled dishes pulled for |
| 2018-04-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 ensure drain plug on dumpsters, waste containers is in place. dumpster missing drain plug and one of the lids. contact solid waste service provider a |
| 2018-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dark build up from walk in cooler door gasket and from equipment handles in kitchen. |
| 2018-02-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal belongings stored throughout the restaurant over food, equipment, and utensils. |
| 2018-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the table underneath the flat top grill. |
| 2018-02-13 |
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 a spoon being stored in a container of tofu with the handle in contact |
| 2018-02-13 |
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 cooked shrimp at 63f at 11:00am drop to 60f at 12:10pm. cdi- ice was add |
| 2018-02-13 |
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 |
| 2018-02-13 |
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 sushi salmon, cooked eel, and tofu without datemarks. cdi- dates were added to product containers. 3-501.18 discard the food req |
| 2018-02-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed fried rice made on a previous day reheated to ~120f and placed into a rice warmer. cdi- instructed pic to reheat rice to above 165f in wok. |
| 2018-02-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee enter restaurant from outside and put on gloves without first washing his hands. cdi- discussion with pic about when handwashing is necessary. ehs observed considera |
| 2017-11-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee wearing single-use gloves while cutting raw chicken. once finished, the employee rinsed his gloved hands in the 3 compartment sink then |
| 2017-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on top of a food storage bin in the kitchen. |
| 2017-11-06 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee rinsing off soiled dishes then handling clean dishes without washing his hands in-between. cdi by instruction, employee washed hands. |
| 2017-11-06 |
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 cook line. cdi- paper towels were provided. |
| 2017-11-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine operating at 0ppm chlorine concentration. observed 1 sanitizer spray bottle with a chlorine concentration of 0ppm. cdi- bottle was refilled at proper sanitizer concent |
| 2017-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed an employee towel drying dishware after cleaning. |
| 2017-11-06 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 4 sanitizer buckets with 0ppm chlorine sanitizer concentration. |
| 2017-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the side of the flat top grill and on the table underneath the flat top grill. |
| 2017-11-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 4 sauce buckets being prepared/stored on the floor in the kitchen. |
| 2017-07-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed plastic buckets being stored in the hand sink nearest the dish machine. cdi- buckets were relocated. |
| 2017-07-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored directly above ready-to-eat crab sticks in the walk in cooler and uncooked fish eggs stored above cooked squid salad in a reach in cooler. cdi- storage rearrang |
| 2017-07-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 plastic food storage bins stored clean with food debris on them. cdi- items were recleaned. |
| 2017-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items cold holding above 45f in a reach in cooler (see chart). cdi- products discarded. |
| 2017-07-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies around sushi prep. area of restaurant. |
| 2017-07-14 |
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 carrots cooling in a high volume, covered container in the walk in |
| 2017-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food storage bins stored clean and stacked while wet. |
| 2017-07-14 |
45 |
4-501.11 maintain equipment in good repair. observed an under-counter reach in cooler cold holding with an ambient air temperature of 56f. all tcs foods in the unit were discarded. instructed pic to discontinue use of cooler until it is repaired and ca |
| 2017-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the side of the fryer and on the table underneath the flat top grill. |
| 2017-07-14 |
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 debris accumulation on ceiling ventilation cove |
| 2017-07-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one container of cooked rice stored on the floor below a preparation table. |
| 2017-04-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice marked with a b |
| 2017-04-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee rinsing scallops in a handsink. cdi by instruction, scallops were relocated to a prep. sink. |
| 2017-04-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs over margarine in the walk in cooler, raw shell eggs over margarine in a flip top reach in cooler, raw tempura shrimp over sauce buckets in a reach in cooler, and s |
| 2017-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed seaweed salad and kale being stored in iced containers. these food items were stacked well above the ice line and were cold holding above 45f (see chart). cdi- items were rel |
| 2017-04-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 chemical spray bottles not labeled. cdi- bottles were labeled. |
| 2017-04-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauce/food buckets stored on the floor near the 3 door reach in freezer at the back of the kitchen. |
| 2017-04-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket at the sushi prep. area being stored on the floor. improvements made since last inspection. |
| 2017-04-06 |
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 2 grill spatulas being stored in a bucket of room temperature water alo |
| 2017-04-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed rice portioning cups and white plastic storage bins stacked while wet. |
| 2017-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the sides of equipment along the cook line and on the table underneath the flat top grill. |
| 2017-03-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-03-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage on a prep. counter and 2 other beverages stored on a shelf over clean dishes/plates. |
| 2017-03-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee not wash his hands after handling uncooked scallops before proceeding to other tasks. cdi by instruction. |
| 2017-03-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef over sauce buckets in the walk in cooler, raw eggs over margarine in the walk in cooler, broccoli boxes in direct contact with raw chicken boxes, and raw breaded shrimp st |
| 2017-03-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine operating at 0ppm chlorine concentration. observed the chlorine sanitizing concentrate bucket empty. cdi- bucket was replaced and machine was primed until it was opera |
| 2017-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shell eggs stored at room temperature near the cook line above 45f (see chart). observed crab sticks, kale, and romaine lettuce being stored in ice baths above 45f (see chart) |
| 2017-03-28 |
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 sushi rice being stored at |
| 2017-03-28 |
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 sauce buckets and one bucket containing raw chicken stored on the walk in cooler floor. observed sauce buckets stored |
| 2017-03-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed the sanitizer bucket at the sushi station being stored on the floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths s |
| 2017-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed liquid leaking out of the ventilation ducts inside the walk in cooler. |
| 2017-03-28 |
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 debris along the floor behind the cooking equip |
| 2016-12-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice cubes in the handsink nearest the cooking line. cdi by instruction. |
| 2016-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over margarine in the walk in cooler and raw beef stored over ready-to-eat sauces in the walk in cooler. cdi- storage rearranged. |
| 2016-12-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p an employee indicated the plastic wrap used to cover the sushi rolling mats is replaced once daily. cdi- instructed the pic to change sushi roller plast |
| 2016-12-21 |
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 2 rice containers being st |
| 2016-12-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one bottle of wd-40 stored over dry goods in a dry good storage room, cetaphil over rice buckets in the kitchen, a skin lotion bottle over dry goods on a dry goods storage rack, and a bot |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp tempura and fried sushi rolls being stored at room temperature along the sushi prep. line. (see temp. chart). cdi- items were discarded. |
| 2016-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauce buckets / pickled ginger buckets stored on the floor in the kitchen and at the sushi prep. area. |
| 2016-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on countertops while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 2 sanitizer bu |
| 2016-12-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 2 non-commercial frigidaire brand freezers being used to store tcs foods in a storage room. |
| 2016-12-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed a faulty chlorine test kit on site. the testing strips were not changing color after checking chlorine solution. vr within 10 days. |
| 2016-12-21 |
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 broccoli and cooked chicken cooling in high volume, low surface ar |
| 2016-09-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf no one can find the employee health policy and staff have no knowledge of contents. cdi - handouts of employee health policy in |
| 2016-09-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p cooked carrots holding below 135f on stove top. cdi - carrots came into temp after stirring. |
| 2016-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p all tcs foods in flip top prep unit holding above temp. cdi - all items were relocated to walk in cooler for rapid cool down as they were recently restocked. vr - will return within 10 d |
| 2016-09-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available. vr - will return within 10 days to verify correction. |
| 2016-09-23 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p one sushi chef wiped cutting board with damp cloth while wearing gloves, then handled sushi rolls wearing the same gloves. cdi - discussed when to change glove |
| 2016-09-23 |
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. scoop stored with handle burried in panko bread crumbs. cdi - reinserted with han |
| 2016-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean drips of salad dressing from shelves of reach in cooler. |
| 2016-09-23 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean accumulation of food and debris from floor behind c |
| 2016-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet/damp wiping cloths at sushi station stored on counter. cdi - relocated to designated sanitizer bucket. |
| 2016-06-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. obseved wet nested pans in clean dish area. |
| 2016-06-30 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on floor. -0 points- |
| 2016-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in sushi area and kitchen area. |
| 2016-06-30 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitzer measuring over 200 ppm chlorine . cdi diluted to 100 ppm. |
| 2016-06-30 |
20 |
\3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pork, beef, fish , shrimp and broccoli above 45 degrees cdi discarded products. |
| 2016-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed carrotts holding at 131 degrrees cdi reheated to 165 degrees |
| 2016-06-30 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed escolar offered as white tuna on appetizer menu. |
| 2016-03-09 |
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 fish and ready to eat dynamite filling not date marked in low prep cooler at sushi station. |
| 2016-03-09 |
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 pic touched cooked stuffed jalapenos and steamed broccoli with bare hands. cdi - verbal reminder of rule; contaminat |
| 2016-03-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor dark build up inside ice machine. cdi - cleaned during the inspection. |
| 2016-03-09 |
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 steamed broccoli placed in flip top to cool; rice cooling in closed container in w |
| 2016-03-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drinks stored on top of flip top prep unit and one on top of dish machine. cdi - all relocated to low shelf. |
| 2016-03-09 |
45 |
4-501.11 maintain equipment in good repair. gaskets on low prep coolers at sushi station becoming brittle and in need of replacing. |
| 2016-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe splatters from inside microwave in kitchen and wipe crumbs and debris from gaskets on low prep coolers at sushi station. |
| 2016-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth on prep counter near cook line. cdi - placed into sanitizing solution. |
| 2015-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up and deris from gaskets on walk in cooler door and low prep cooler doors at sushi make station. |
| 2015-12-11 |
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. sanitizer bucket testing at 0ppm chlorine. cdi - bucket dumped and remade; tested at 150ppm chlorine |
| 2015-12-11 |
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 rice already cooled below 135f and t |
| 2015-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken and pork stored on top of container of ranch dressing in reach in cooler; miso paste and ready to eat crab sticks stored under raw beef in walk in cooler. cdi - both rearranged |
| 2015-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf line cook dump pot of water into handsink. cdi - reminded staff handsinks are for hnadwashing only. |
| 2015-09-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf wait staff dumping drinks in the handsink. cdi - instructed to discontinue. dump drinks in bucket. |
| 2015-09-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p tubs of raw beef stored above ready to eat jalapeno poppers. cdi - raw beef relocated to low shelf. |
| 2015-09-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed dark build up inside ice machine. clean. |
| 2015-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken holding above 45f in flip top. cdi - chicken relocated to cooler for rapid cool. |
| 2015-09-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one unlabled spray bottlle and one mislabeled. cdi - mislabeled bottled relabeled; unlabeled bottle discarded. |
| 2015-09-09 |
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 steamed broccoli and rice cooling in lagre deep containers and cooked beef cooling |
| 2015-09-09 |
33 |
3-501.13 use approved thawing methods. bag of scallops thawing on drain board. cdi - relocated to cooler. |
| 2015-09-09 |
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. scoop stored with handle contactin panko bread crumbs. cdi - scoop reinserted wi |
| 2015-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal food pans wet stacked on the drying rack. separate to allow air drying. |
| 2015-09-09 |
45 |
4-501.11 maintain equipment in good repair. split gasket on low reach in cooler door at server station. replace. |
| 2015-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris on flip top cooler door gasket and food splatters inside microwave. clean all. |
| 2015-04-24 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf: escolar labeled as white tuna. must re-label all menus. verification needed |
| 2015-04-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: discontinue storing pans of beef above containers of cooked and ready to eat foods. eggs also observed stored above veggies. verification needed. |
| 2015-04-24 |
16 |
3-401.11 raw animal foods-cooking - p,pf: chicken observed being par cooked during prep. cdi-told to finish the cooking process. pic stated they normally cook chicken fully. facility instructed to cook chicken fully and hold hot or to cook ahead of time |
| 2015-04-24 |
31 |
3-501.15 cooling methods - pf: observed shripm being cooled in the top of prep unit. observed carrots being cooled on counter. items should be placed in walk in cooler or freezer for proper cooling. prep units are not designed to cool properly. cdi-placed |
| 2015-04-24 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pf: must provide thermometers in small refrigeration units. verification needed |
| 2015-04-24 |
37 |
3-305.12 food storage, prohibited areas - c: discontinue storing bags of onions under plumbing of hand sink. |
| 2015-04-24 |
35 |
3-602.11 food labels - pf: label bulk bin of sugar. |
| 2015-04-24 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue storing food in printed bags. |
| 2015-04-24 |
47 |
4-602.13 nonfood contact surfaces - c: clean gaskets on cooler doors. clean shelving throughout. |
| 2015-04-24 |
52 |
5-501.113 covering receptacles - c: replace missing door on outside dumpster. |
| 2015-04-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors thoroughout.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair or replace rusted shelving. |
| 2015-04-24 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: label all employee foods and keep separated from restaurant items. |
| 2015-04-24 |
42 |
4-901.11 equipment and utensils, air-drying required - c: discontinue wet stacking dishes. also store inverted on shelving. |
| 2014-11-10 |
37 |
3-307.11 miscellaneous sources of contamination - c. all foods shall be protected from miscellaneous sources of contamination. observed a metal bowl of mushrooms being stored on top of the cut mushrooms in the reach in prep cooler across from the grill. c |
| 2014-11-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be cold held at 45f or below within four hours of cooking. observed deep fried sush |
| 2014-11-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be hot held at 135f or above. observed the onion soup hot holding at 115f in the soup cooke |
| 2014-11-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed food debris on the zucchini slicer that was stored with the clean dishes. cdi- zucchini slicer |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed imitation crab meat being stored in a vat of ice at 52f. pic stated that the crab meat had been pulled from the cooler only 3 |
| 2014-07-31 |
8 |
6-301.13 handwashing aids and devices, use restrictions - c. observed a sushi tray being stored inside of the handwashing sink at the sushi bar. cdi- sushi tray was taken to the dirty dish area to be properly sanitized. r. |
| 2014-07-31 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p all in use utensils shall be sanitized every 4 hours. observed several knifes at the sushi table that were in need of sanitizing. cdi- all knifes were taken to the dish washing area to be |
| 2014-07-31 |
45 |
4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices - c. observed the sushi ph tester to not be calibrating correctly.4-501.11 good repair and proper adjustment-equipment - c. observed a cracked glass o |
| 2014-07-31 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed an employee drink being stored over ready to eat foods in the reach in cooler by the dish machine. cdi- employee drink was voluntarily removed. r. |
| 2014-07-31 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed rice cups stacked wet. cdi by instruction. |
| 2014-04-30 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed employee food being stored over ready to eat food in the reach in cooler in the kitchen. cdi- employee foods were moved to the bottom shelf.observed a employee c |
| 2014-04-30 |
39 |
3-304.14 wiping cloths, use limitation - c. observed several wet wiping cloths being stored over the bread crumb container in the dry storage area. cdi- wet wiping cloths were voluntarily removed. |
| 2014-04-30 |
34 |
general comment: 4-302.12 food temperature measuring devices - pf. observed a laser digital thermometer and a non-digital metal stemmed thermometer present. pic was notified that a digital thermometer was needed for internal temperatures of foods. |
| 2014-04-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed roe cold holding at 60f in an ice bath. cdi- pic stated that roe was brought outside of cooler only 1 hour prior to inspectio |
| 2014-04-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw salmon being stored over ready to eat wasabi and ginger. observed salmon being stored over ready to eat white sauce. cdi- all raw foods were moved to the bottom |
| 2014-04-30 |
8 |
6-301.13 handwashing aids and devices, use restrictions - c. observed a container of scallions inside of the handwashing sink at the sushi bar. observed a bucket inside the handwashing sink in the kitchen. cdi- bucket and container of scallions were remov |
| 2013-10-25 |
13 |
all foods shall be stored in order of final cook temperature. observed raw chicken being stored over ready to eat carrots in the reach in cooler. cdi- chicken was moved to the bottom shelf. |
| 2013-10-25 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-10-25 |
30 |
a variance is required for foods being held by acidity rather than temperature or time. observed no variance for sushi rice. cdi by instruction. |
| 2013-10-25 |
8 |
all handwashing sinks shall be used for handwashing only. observed a bucket in the handwashing sink in the kitchen. cdi- bucket was removed. |
| 2013-10-25 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. r. |
| 2013-10-25 |
41 |
all in use utensils shall be stored with their handles up and out of the food. observed the handle of the shrimp sauce in the shrimp sauce. cdi- handle was turned upright. |
| 2013-10-25 |
38 |
all food employees must wear an effective hair restraint. observed a food employee prepping chicken without a hair restraint. cdi- food employee put on a hat. |
| 2013-10-25 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed wet wiping cloths throughout the facility. |
| 2013-10-25 |
54 |
all employee drinks shall be stored in a designated area. observed an employee drink being stored on the sushi food prep table. cdi- drink was voluntarily discarded. |
| 2013-10-25 |
37 |
all food shall be protected from contamination during storage. observed a wiping cloth in the sushi rice holding unit. cdi- sushi rice was discarded and wiping cloth was removed. |
| 2013-09-16 |
13 |
all food shall be stored in order of final cook temperature. observed raw eggs being stored over avocados in the walk in cooler. observed raw sushi being stored over sweet tea in the sushi refrigerator. cdi- all raw foods were moved to the bottom shelf. |
| 2013-09-16 |
20 |
all potentially hazardous foods shall be cold held at 45f or below. observed cut lettuce cold holding at 60f as of 12:00pm. cdi- lettuce was moved to the reach in refrigerator. |
| 2013-09-16 |
27 |
a variance is required when using acidity to render food non-potentially hazardous instead of time or temperature. observed no variance present for sushi rice. cdi- variance template was given to pic. |
| 2013-09-16 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-09-16 |
39 |
all wet wiping cloths shall be stored in sanitizing solution when not in use. observed one wet wiping cloth on top of the sink in the kitchen. cdi- wet wiping cloth was removed. |
| 2013-09-16 |
41 |
all in use utensils shall be stored with their handles up and out of the food. observed the handle of the shrimp sauce in the shrimp sauce. cdi- scoop was removed and properly sanitized. |
| 2013-09-16 |
30 |
a variance is required when using acidity to render food non-potentially hazardous instead of time or temperature. observed no variance present for sushi rice. cdi- variance template was given to pic. |
| 2013-06-27 |
39 |
all wet wiping cloths shall be stored in sanitizing solution when not in use. observed several wet wiping cloths being stored wet soutside of sanitzing solution. cdi all wet wiping cloths were placed in sanitizer. |
| 2013-06-27 |
38 |
effective hair restraints shall be worn by all food employees working with food. observed two cooks without hair restraints. |
| 2013-06-27 |
20 |
all potentailly hazardous ready to eat foods shall be cold held at a temperature of 41f. observed shripm sauce cold holding at room temperature. cdi shrimp sauce had only been out for three hours. was placed back in walk in cooler to properly cool to 41f. |
| 2013-06-27 |
8 |
a handwashing sign shall be proivded at all handwasking sinks. observed no handwashing sign at both of the handwasking sinks in the kitchen. cdi handwasking signs were provided. |
| 2013-06-27 |
1 |
a person in charge shall be a food protection manager by an ansi accredited program and shal be on site at all times. observed no servsafe or equivilant. |
| 2013-03-27 |
1 |
the pic shall be a certified food protection manager. observed no accredited training from approved program. |
| 2013-03-27 |
2 |
the person-in-charge shall ensure employees are informed of their responsibilities as to reporting their health. observed form left at last inspection but no action taken. |
| 2013-03-27 |
4 |
store employee drinks so contamination of food; utensils; single service items or equipment can result. observed drink with screw lid on clean utensil storage shelf. observed employee drink on front table with food. |
| 2013-03-27 |
13 |
store raw animal foods in such a manner to prevent contamination of ready-to-eat foods. observed cooked shrimp under raw chicken in cooler. observed raw beef over produce in cooler. cdi- rearranged. |
| 2013-03-27 |
23 |
provide approved consumer advisory on all menus for items that contain raw or undercooked animal foods.observed no consumer advisory. reviewed menu and proof of proposed menu. facility will send to me as a file for further review. |
| 2013-03-27 |
21 |
date mark potentially hazardous; ready-to-eat foods with date of preparation or when packages are opened. observed no date marking in facility. cdi-left instruction. |
| 2013-03-27 |
30 |
see 27 above. |
| 2013-03-27 |
33 |
potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less.(b) completely submerged under running water: (1) at a water |
| 2013-03-27 |
38 |
employees shall wear proper hair restraints when working with food or clean utensils. observed employees without hair restraints. |
| 2013-03-27 |
39 |
wiping cloths shall be stored between uses in a container of approved sanitizer. observed wet cloths on cutting boards and other surfaces in facility. |
| 2013-03-27 |
27 |
facility shall obtain a variance for acidification of sushi rice. cdi- left instructions |
| 2012-12-27 |
8 |
a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf (c) an automatic handwashing facility shall be used in accordance with manu |
| 2012-12-27 |
13 |
observed raw pork over raw beef and seafood in cooler. observed raw meat over vegetables in walk-in cooler. -repeat. -cdi c. elmore directed that the food be stored properly according to the stacking pattern given on the food storage sheet. |
| 2012-12-27 |
18 |
a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as s |
| 2012-12-27 |
21 |
the facility is not yet date marking items as required by the new nc food code. the facility staff must date mark items properly. -cdi by instruction. |
| 2012-12-27 |
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 |
| 2012-12-27 |
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 unlabeled bleach. -cdi item was label |
| 2012-12-27 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2012-12-27 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2012-12-27 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2012-12-27 |
37 |
observed food boxes and items stored on the floor of the walk-in cooler. do not store food on the floor. |
| 2012-12-27 |
38 |
a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting |
| 2012-12-27 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-27 |
42 |
observed kitchen knives stored on soiled knife block. do not store clean items in a manner where they can become soiled. |
| 2012-12-27 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-12-27 |
45 |
observed leak at the handsink drainline. repair the drainline. |
| 2012-12-27 |
54 |
a) dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.observed personal |
| 2012-12-27 |
7 |
observed staff member using bare hands with sushi station vegetables. do not use bare hand contact with ready-to-eat food; use gloves or utensils. -cdi by instruction. |
| 2012-12-27 |
33 |
except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less as specified un |
| 2012-12-27 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |