| Violation Date |
Code |
Description |
| 2018-12-19 |
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. continue working to repair grouting in floors. pic is planning to remodel which will in |
| 2018-12-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards at cook line flip tops becoming worn. resurface or replace. |
| 2018-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack. separate to allow air drying. pic is planning to add a second drying rack for more air drying space. |
| 2018-12-19 |
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 chicken cooling in container with wrapping on tight in walk in cooler. cdi - wr |
| 2018-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored above pre-cooked chicken nuggets in reach in cooler by fryers. cdi - nuggets placed above raw chicken. |
| 2018-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drinks on prep counters and above clean utensils in kitchen. cdi - all discarded. |
| 2018-09-26 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p no staff washed hands upon entry to kitchen at the start of work. cdi - |
| 2018-09-26 |
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 one chef using bare hand to break apart cooked rice before reheating. cdi - rice discarded; verbal correction of emp |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p pans of corn on the cob, crayfish, crab legs, cooked shrimp, and steamed muscles stored on top of pans of food in flip top coolers and holding above 45f in. cdi - all out of temps prod |
| 2018-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. one live roach on floor by dish area upon entry to kitchen. continue working with pest control service provider. points not increased as back screen door has been repair and no house f |
| 2018-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - relocated to sanitizing solution. points not increased as only one wet wiping cloth found improperly stored. |
| 2018-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. stacks of metal pans wet stacked at cook line. separate to allow air drying. |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in cooler at cook line. points decreased as all other gaskets have been replaced. |
| 2018-09-26 |
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. repair floors with missing grouting in walk in cooler. points not elevated as flooring |
| 2018-06-12 |
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 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handli |
| 2018-06-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes over ready to eat foods in walk in cooler. also, raw pork over dumplings in walk in freezer. cdi - cooler |
| 2018-06-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean dark build up inside ice machine at back of kitchen. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish mac |
| 2018-06-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf time stamps on hot tcs items are not |
| 2018-06-12 |
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 crab puree cooling with lid on tight in sushi cooler. cdi - container vented. |
| 2018-06-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no labels on salt, sugar, and msg. cdi - labels added. |
| 2018-06-12 |
45 |
4-501.11 maintain equipment in good repair. multiple split gaskets on cold holding equipment. pic indicated that new gaskets were ordered but the wrong size was sent. replace rusty shelves in walk in coolers. points not elevated as no broken or damaged ut |
| 2018-06-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep table at hibachi station. also, sanitizer buckets in kitchen stored on floo |
| 2018-06-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. metal pans wet stacked at cook line. separate to allow |
| 2018-06-12 |
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. repair floors with broken tiles and missing grouting in kitchen near dish area, by walk |
| 2018-06-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 6-202.15 protect outer openings of establishment from insect or rodent entry. observed house flies in kitchen. continue working with pest control service provider to eliminate pests. |
| 2018-03-23 |
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 pizza, chicken, rice, and ot |
| 2018-03-23 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employees using buckets as a form of a handsink on the line to rinse soiled hands. cdi bucket moved and educated on proper handwashing. |
| 2018-03-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw fish over cooked ribs in reach in, raw fish stored above fries in reach in, raw salmon over cucumbers in sushi cooler, raw fish over seaweed salad in walk in, and raw shrimp abo |
| 2018-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plates, metal preforated pan, metal containers with sticker debris, and large metal bowls soiled with debris. cdi items moved for cleaning.4-602.11 cle |
| 2018-03-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cabbage, cooked octopus, cooked eel, crab, and sushi salmon not dated. cdi items dated. repeat. |
| 2018-03-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets on line, front line, and server station that was not labeled. cdi buckets labeled. |
| 2018-03-23 |
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 sanitizer buckets that were at 0ppm and soiled with debris. |
| 2018-03-23 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed 4 different cans of food that were dented and stored and dressings and food coloring stored on same rac |
| 2018-03-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees working on line and not wearing a hair restraint. |
| 2018-03-23 |
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. -pf observed preforated metal pot and metal pan that was cracked, heavily bent and soiled with |
| 2018-03-23 |
46 |
4-301.12 (b) sink compartments shall be large enough to accommadate immersion of largest equipment.- pfobserved large metal bowl that is too large to fit in 3 compartment sink and dish machine. cdi item discarded. 4-302.14 provide a test kit that accurate |
| 2018-03-23 |
33 |
3-501.13 use approved thawing methods. thaw food under refrigeration or fully submerged under water with water running above to agitate particles. observed raw shrimp that was not fully submerged under water while thawing. |
| 2017-12-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed employee wash gloved hands at handsink then proceed to cook line to resume work. cdi- stopped employee and had gloves discarded, hands washed, then n |
| 2017-12-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: observed sesame chicken coming out of wok to go to holding buffet at less than 165 f. cdi- chicken taken back to cooking proces |
| 2017-12-05 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p: found whole fish cooked previous night 65 f in refrigerator. cdi- by voluntary discard. |
| 2017-12-05 |
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 date marking of food in large coolers but no date marking of smaller portions left overnight in refrigerators and prep coolers at |
| 2017-12-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p: observed quat sanitizer in 3 comp sink above 400 ppm while in use. cdi- sink emptied and solution made by hand to 300 ppm. call made to service company. verification w |
| 2017-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant grease build-up on shelving at dish pit. shelves in walk-in coolers with build-up. prep sinks with build-up in drain board corners. |
| 2017-12-05 |
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. holes in sheetrock scattered through facility, especially in rear storage room where po |
| 2017-12-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. various squirt bottles at cook line unlabeled. storage bins in dry storage lacking labels, or labels worn off. |
| 2017-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet-stacked. |
| 2017-09-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found buckets of sanitizer used for storing cloths at 0 ppm chlorine. |
| 2017-09-22 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf : observed significant number of dented cans on storage shelves mixed in with undamaged cans. |
| 2017-09-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed bins of food in dry storage not cleatly labeled. observed bottles of cooking oils at cook line not labeled. |
| 2017-09-22 |
21 |
ten 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 found one item, tub of cream cheese dated 9/10. voluntarily discarded. |
| 2017-09-22 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p: observed bags of onions on visibly soiled bench in rear storage room. cdi- onions moved to clean location. |
| 2017-09-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed metal pan blocking access to handsink in dishpit. cdi- sink cleared. |
| 2017-06-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: observed raw chicken over raw fish in refrigerator. 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p: observed plate laying in cooked s |
| 2017-06-13 |
6 |
.2-301.14 wash hands after activities that contaminate them.-p: observed one employee exit employee restroom and return to work without washing hands in kitchen. employee was unaware of need to wash hands in kitchen after washing in restroom. used opport |
| 2017-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed hibachi chef place spatulas in handsink for holding. cdi- spatulas removed and sent to cleaning process. sink cleaned. |
| 2017-06-13 |
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 rice held on time (tphc)at |
| 2017-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed some shelving in walk-ins and dry storage rusting. |
| 2017-06-13 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door propped open by a few inches. keep all dorrs tightly closed to the outside to prevent pest entry. |
| 2017-06-13 |
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 placed directly into prep cooler after shocking in ice wat |
| 2017-06-13 |
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. walls in employee restroom damaged with holes in sheetrock. |
| 2017-02-16 |
9 |
3-201.11 use food from approved sources only. -p observed home made rice wine on shelf in walk in cooler. cdi by voluntary disposal. |
| 2017-02-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed pans of food sitting on top of other food items in the flip top cooler. cdi by removing the pans and storing them properly.3-302.11(a) separate |
| 2017-02-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer reaching the dish machine and therefore not properly sanitzing the dishes and utensils.4-601.11(a) equipment food contact surfaces and utensils sh |
| 2017-02-16 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed imitation crab casserole being reheated and only reaching a temperature of 116 degrees. cdi by placing the dish back |
| 2017-02-16 |
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 lo mein noodles, cabbage, peas and carrot mixture and imitation crab left in flip top cooler over night with no date label. cdi by |
| 2017-02-16 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed breading with large chunks of proteins left over from previous day. cdi by vouluntary disposal. |
| 2017-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked thoughout facility. |
| 2017-02-16 |
45 |
4-202.16 nonfood-contact surfaces - c observed unfinished wood as a part of the shelving in the freezer. |
| 2017-02-16 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed home made rice wine stored with retail food. separate storage area for employee food must be designated and use. |
| 2017-02-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several bottles of cooking wine and other various sauces with no labeling. |
| 2016-11-03 |
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 breaded chicken in tubs dated 10/25 and 10/23. cdi- pic voluntarily discarded. |
| 2016-11-03 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: entered facility with kitchen staff at 10:00 am. no staff washed hands before beginning work. observed numerous glove changes involved with changing tasks to work with food, with no handwashi |
| 2016-11-03 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed some uncovered food in the coolers.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p3-304.11 food shal |
| 2016-11-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed sanitizing solution in 3-comp sink to be 50 ppm quat. cdi- sink sanitizer refilled to 200 ppm with solution. |
| 2016-11-03 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p: observed commercially prepared sausages going out to buffet with internal temperature of 94 f. cdi- returned to reheating an |
| 2016-11-03 |
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: found rice in cooker from overnight |
| 2016-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal containers. |
| 2016-11-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing wristwatches and wristbands in kitchen. |
| 2016-11-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths on surfaces at sushi station. |
| 2016-11-03 |
45 |
4-502.11(a) maintain utensils in good repair. observed many large serving spoons with finish chipping off.4-205.10 food equipment, certification and classification - c: observed cut greens being held in small refrigerator that is rated for storage of pack |
| 2016-11-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one german roach nymph in 3- comp sink. cdi- pest control technician performed treatment before facility opened. |
| 2016-08-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed quat sanitizer in 3-comp sink measure 50 ppm. cdi- sink emptied and sanitizer made to proper concentration. |
| 2016-08-15 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf: found commercially packaged, farm-raised tilapia from a&d but no records of guarantee in facility. cdi- company called and faxe |
| 2016-08-15 |
6 |
2-301.15 only wash hands in handwashing sink.-pf: observed employee cleaninghands in prep sink, right beside hand wash sink. cdi- stopped employee and directed to wash hands at designated handsink. |
| 2016-08-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-302.11(a) separate the different types of raw animal foods. -p: found frozen chicken wrapped in house over frozen pork in freezer. found raw chicken frozen in same bin as lobster tail and |
| 2016-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found garlic / oil mixture 55 f in prep top cooler. dried garlic is mixed with oil in house. cdi- voluntarily discarded by pic. found bus tub of cream cheese in walk-in at 57 f. pic sta |
| 2016-08-15 |
45 |
4-205.10 food equipment, certification and classification - c: found krab salad, pico, boiled eggs in small beverage cooler that data plate specifies as for packaged non-hazardous products. foods were all less that 45 f. moved foods to walk-in cooler. |
| 2016-08-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found working containers of food at cook line cart dated but not labeled as to contents. oils, colorings, breaders, and other dry |
| 2016-08-15 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizing solution in 3-comp sink to be heavily soiled upon entry. cdi- sink emptied, cleaned, and new solution provided. |
| 2016-08-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: found tilapia for sushi in freezer but no designation that tilapia is served as sushi on sushi bar. provide a car |
| 2016-05-04 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered bin observed. |
| 2016-05-04 |
45 |
4-501.11 maintain equipment in good repair. shelves for food storage rusting. |
| 2016-05-04 |
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. found long-handled spoon in creamed spinach with handle in food. observed cuttin |
| 2016-05-04 |
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 bins containing dry foods in some cases labeled with names of two different foods as contents. accurately and clearly lab |
| 2016-05-04 |
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 : ribs cooling at room temperature below 135 f. lomein cooling in walk-in tightly c |
| 2016-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found lo mein in two coolers above 45 f. found lettuce in prep cooler more than 45 f. refer to temperature charts. |
| 2016-05-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: slicer with dried raw chicken residue, covered and stored as clean. cdi- slicer broken down and put through cleaning process. observed bus tubs with multiple |
| 2016-02-08 |
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 magnetic knife holder. cdi-pic sent to dishmachine for washing. |
| 2016-02-08 |
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 food on buffet line at 3:40 |
| 2016-02-08 |
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 large volume of cooked chicken sitting out uncovered in bus tub to cool a |
| 2016-02-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying on cutting boards behind cook line. cdi-cloths placed in sanitizer bucket. |
| 2016-02-08 |
52 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. |
| 2016-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior and exterior surfaces of reach-in refrigeration units including gaskets and shelving in walk-in cooler. (repeat) |
| 2016-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups, pans and utensils wet stacked. |
| 2015-11-16 |
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 staff bring broccoli / chi |
| 2015-11-16 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf: observed oysters in pans in walk-in cooler with no tags. pic produce |
| 2015-11-16 |
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 pans of pot roast not date marked. |
| 2015-11-16 |
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 cooking oils and wines unlabeled. observed containers on cook cart unlabeled. |
| 2015-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed unopened buckets of soy sauce on floor. |
| 2015-11-16 |
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 handles of dispensing utensils in food. observed ladle stored in water |
| 2015-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build-up on shelves in walk-in coolers. clean shelves. |
| 2015-08-18 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf: observed employee filling container of sliced carrots at hibachi at handsink. cdi- discussion about proper use of handsink.5-202.12 provide at least 100f water at handsinks.-pf : hot water in women |
| 2015-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed peeler, slicer, ladle, knives stored as cleaned with significant food debris still attached. cdi- returned to dish pit to await cleaning.4-501.114 m |
| 2015-08-18 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p: found two bus tubs of lo mein 50 f dated previous day in walk-in cooler. cdi- discarded by pic. |
| 2015-08-18 |
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 lo mein covered in walk-in, 50 f from previous day. do not cover hot foods until co |
| 2015-08-18 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed flours and breaders in opened bags in storage, exposed to possible insect, or dust contamination. cdi- bags wraped closed and recommendation to use |
| 2015-08-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. buckets of sanitizer on floor of facility. |
| 2015-08-18 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. two household freezers in facility. |
| 2015-08-18 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee using water from handsink to wet down sliced carrots. |
| 2015-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed raw chicken and raw beef over 45f in prep cooler. cdi- container of chicken and beef was split into two containers, and more ice was added under containers in prep cooler. |
| 2015-08-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage on cutting board in kitchen. observed employee beverage over prep area in kitchen. employee beverage over 3-comp sink. cdi-beverage |
| 2015-08-04 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsinks at both soda stations with no handwashing sign posted. cdi-provided handwashing signs to pic to post at handsinks.5-202.12 provide at least 100f water at handsinks.-pf : all handsinks in f |
| 2015-08-04 |
10 |
3-202.11- tcs foods shall be at a temperature of 41f or below when recieved-p. observed cut cabbage being accepted at delivery at 73f. cdi- pic returned the cabbage to delivery truck. |
| 2015-08-04 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf: salmon for sushi purchased from dong sing trading company does not have documentation product is parasite free. cdi- ceasing t |
| 2015-08-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over fried chicken in prep cooler. cdi-pic placed raw chicken below fried chicken. observed raw fish over containers of sauce in walk-in cooler. cdi- removed container |
| 2015-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed can opener with build up of debris on blade. cdi-can opener was removed and rinsed off by pic. after further instruction, pic removed can opener to g |
| 2015-08-04 |
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 containers of chicken, cooked days prior to inspection, in walk-in cooler with no date mark. no date marking observed in entire fa |
| 2015-08-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squirt bottles with no labels indicating contents. observed containers of sugar, flour, and other unknown substan |
| 2015-08-04 |
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 at sushi station with no disclosure. verification required. |
| 2015-08-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed several spray bottles next to grill with no labels indicating contents.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observ |
| 2015-08-04 |
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, macaroni noodles and lo mein noodles cooked morning of inspectio |
| 2015-08-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of chicken on floor upon arrival in kitchen. cdi- chicken was removed by pic. |
| 2015-08-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes over 3-compartment sink. |
| 2015-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on sides and inbetween equipment. observed build up of debris on hoods in kitchen. |
| 2015-08-04 |
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 foods being held under tphc |
| 2015-01-09 |
6 |
2-301.14 when to wash - p hands should be washed between tasks and glove changes. observed employee bring soiled dish to dish machine then return to kitchen without hand wash. redirected |
| 2015-01-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed chemical dish machine not dispensing chlorine due to lack of prime from changing product bucket. swisher maintenance c |
| 2015-01-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw chicken above shrimp in freezer and ribs in walkin refrigerator. reorganized. |
| 2015-01-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed knife between prep table and wall. removed and gave instruction. |
| 2015-01-09 |
22 |
3-501.19 time as a public health control - p,pf time control was not being implemented properly. facility will provide list of items to be held under time vs temperature. log is to be used for buffet line items held under time and will have time out of |
| 2014-10-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans tightly wet stacked. gave instruction. |
| 2014-10-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in dry storage at back of kitchen. gave instruction to enhance fly protection and discussed options. |
| 2014-10-15 |
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 time being used and mar |
| 2014-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0 ppm sanitizer in dishmachine. dispensing jug was empty. replaced and tested. |
| 2014-10-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.. observed 2 employee drinks without lid and straw. gave instruction to discontinue using screw top bottles or sports cups and to store all employee beverages below p |
| 2014-05-19 |
4 |
2-401.11 eating, drinking, or using tobacco - observed one employee drink properly covered with straw on shelf above prep table no being used. all other employee drinks were properly covered and stored appropriately in every case. removed drink and gav |
| 2014-05-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - assure handsinks are unobstructed. observed handsink with soiled spatulas and scrungie. removed and gave instruction. |
| 2014-05-19 |
35 |
3-302.12 food storage containers identified with common name of food - observed small container of sugar on line without labeling. all other products appropriately labeled. labeled with common name. |
| 2014-05-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment in good repair. observed shelving with rust//corrosion needing replaced. observed cracked/broken bin for fried noodles. observed collanders used as floor drain screens. gave |
| 2014-05-19 |
53 |
6-201.11 floors, walls and ceilings-cleanability - repair needed of wall/baseboard in back corner of main kitchen near upright freezer. gave instruction. |
| 2014-05-19 |
41 |
3-304.12 in-use utensils, between-use storage - store in use utensils appropriately. observed knife between make table and prep table. all other utensils stored in approved manner and even designated container used for line utensils. removed knife. |
| 2013-11-14 |
4 |
2-401.11 eating, drinking, or using tobacco - store and |
| 2013-11-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf hand sinks shall be used for handwash only. no utensils shall be kept in hand sink. observed cups in hand sink at wait station. removed and gave instruction. |
| 2013-11-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - store all meats in reverse order of cook temp. observed frozen rewrapped chicken over beef. gave instruction. |
| 2013-11-14 |
31 |
1.3-501.15 cooling methods - pf use approved cooling methods. observed cooling in tightly covered pans. gave instructions. |
| 2013-11-14 |
41 |
3-304.12 in-use utensils, between-use storage - c do not store knives between equipment. observed cleaver stored between make tables. removed and gave instructions. |
| 2013-11-14 |
42 |
4-901.11 equipment and utensils, air-drying required - air dry before wet stacking. observed tight wet stacking. gave instruction. |
| 2013-11-14 |
45 |
| 4-205.10 food equipment, certification and classification - use only approved commercial equipment. observed non-commercial blender and non-approved ice cream scoops. gave instruction to discontinue use. |
| 2013-11-14 |
37 |
3-305.14 food preparation - c do not use abosorbant clothes under cutting boards. observed damp, soiled cloth under cutting board. removed and gave instruction. |
| 2013-10-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - cold foods shall be held below 45 f or under approved time control for safety. observed mung bean sprouts on hibachi line at 55 f and gar |
| 2013-10-25 |
22 |
3-501.19 time as a public health control - state has approved facility to use time as control for acidified rice. written method for process does not provide for time when prepared or removed from temperature control and the times listed on the sheet for |
| 2013-10-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all ready to eat foods which will not be used within 24 hours must be date marked. observed cooked shrimp on sushi line which had been previously c |
| 2013-10-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - when foods are not held under time for safety control, all hot foods must maintain 135 f or be quickly cooled to below 45 f. observed cooked shri |
| 2013-10-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - raw oysters are being served on buffet line only on friday nights. gave instruction to provide consumer advisory at area of display of oyst |
| 2013-10-25 |
11 |
3-202.15 package integrity - do not use for service any product from adulterated packing. observed cans with dents and/or rust/bulging. gave instruction to remove all adulterated cans to separate, labeled area to be returned or discarded. cans were discar |
| 2013-10-25 |
7 |
3-301.11 preventing contamination from hands - no bare hand contact with ready to eat foods allowed. all foods to be handled with bare hands shall be thoroughly cooked to 165 f. foods that will not be cooked throughout to a temperature of 165 shall be pro |
| 2013-10-25 |
4 |
2-401.11 eating, drinking, or using tobacco - all employee drinks shall be stored and consumed in a sanitary manner. no screw top drink bottles or sports drink cups are permitted due to potential for mouth to hand contamination. use cup with lid and straw |
| 2013-10-25 |
12 |
3-203.12 shellstock, maintaining identification - the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. use an approved record keeping system that keeps the tags or labels in chronological order co |
| 2013-10-25 |
30 |
8-103.11 documentation of proposed variance and justification - state has approved time as control for safety based upon information submitted. |
| 2013-10-25 |
45 |
4-101.11 characteristics-materials for construction and repair - use only approved equipment in good repair. observed prep table with shelf made from what appeared to be radiator grating and wood. observed broken handles on upright refrigerator at front e |
| 2013-10-25 |
33 |
` 3-501.13 thawing - use only approved methods for thawing. observed many packages of frozen imitation crab meat on drain board of prep sink and fish in standing water in prep sink. gave thawing instructions. |
| 2013-10-25 |
37 |
3-307.11 miscellaneous sources of contamination - observed employee covered soup container stored in white rice cooker with hot rice being used for serving public. removed item and gave instruction to discontinue comingling employee items with foods for s |
| 2013-10-25 |
38 |
2-304.11 clean condition-outer clothing - employees shall wear clean outer clothing when preparing foods. observed multiple employess prepping or cooking foods in street clothes and jeans. observed employee wiping hands on jeans. aprons are available. ga |
| 2013-10-25 |
39 |
3-304.14 wiping cloths, use limitation - wiping cloths shall be stored clean in sanitizer or clean & dry on clean surface between uses. observed soiled cloths throughout facility on prep tables and towel used to wipe gloved hands and then placed back on p |
| 2013-10-25 |
41 |
3-304.12 in-use utensils, between-use storage - store in use utensils appropriately. observed chopping knives stored between make table refrigeration units. removed. |
| 2013-10-25 |
31 |
3--501.15 cooling methods - use only approved cooling methods. observed rice cooling within parameters in deep, covered container in walkin. gave instruction to proper methods and handout. |
| 2013-10-25 |
47 |
4-602.13 nonfood contact surfaces - maintain all equipment clean to sight and touch. observed build up on back insides of make tables. build up on handles of refrigeration units. build up in handsink by freezer. gave instruction to thoroughly clean all eq |
| 2013-10-25 |
49 |
5-205.15 system maintained in good repair - maintain toilets in good repair. observed 1 toilet out of order in ladies room. |
| 2013-08-29 |
13 |
all foods shall be stored in order of final cook temperature. observed raw fish being stored over ready to eat foods in the reach in refrigerator at the grill. observed raw shrimp above ready to eat corn in the reach in prep cooler. cdi- all raw foods wer |
| 2013-08-29 |
19 |
all potentially hazardous ready to eat foods shall be hot held at 135f or above. observed cooked shrimp at 107f above the grill. cdi-cooked shrimp was used within four hours. |
| 2013-08-29 |
20 |
all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed crab meat salad at 52f, cooked shrimp at 52f, crab meat at 50f, raw eggs at 50f, and cut lettuce at 55f. cdi- items were either moved to the walk in cooler to proper |
| 2013-08-29 |
27 |
a variance is needed for potentially hazardous foods that use acidity as a control rather than time or temperature for sushi processes. observed no variance present for sushi rice. cdi- form was given to pic and instructions were given to pic. |
| 2013-08-29 |
30 |
a variance is needed for potentially hazardous foods that use acidity as a control rather than time or temperature for sushi processes. observed no variance present for the sushi rice. cdi- form was given to pic and instructions were given to pic. |
| 2013-08-29 |
38 |
only a single plain wedding band shall be worn as jewelry on the hands by food employees. observed an employee wearing a bracelet. cdi- bracelet was removed. |
| 2013-08-29 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed wet wiping cloths throughout the facility. cdi- all wet wiping cloths were removed. |
| 2013-08-29 |
45 |
all equipment shall be maintained in a state of good repair. observed two refrigeration units cold holding at 52f. units thermostats were turned down in order to ensure proper cold holding temperatures. |
| 2013-08-29 |
54 |
all employee personal belongings and beverages shall be stored in a designated area in order to prevent contamination. observed an employee purse being stored ontop of the canned pudding. cdi-purse was removed and placed in an employee designated storage |
| 2013-08-14 |
7 |
no bare hand contact with ready to eat foods. observed handling of lemons. gave instruction and redirection. handwash and glove use is required before touching foods that will be partially cooked like zucchini. foods must be thoroughly cooked to |
| 2013-08-14 |
8 |
provide approved hand drying method. observed kitchen handsink without available disposable towels. placed disposable towels at sink. |
| 2013-08-14 |
13 |
. - - . 3-302.11 packaged and unpackaged food-separation, packaging, and segregation separate all raw meats by reverse order of cook temperature. observed raw cut chicken over whole beef muscles and other beef in walkin freezer. gave instruction to reorg |
| 2013-08-14 |
14 |
maintain all food contact surfaces clean to sight and touch. observed biofilm in ice machines at wait stations. gave instruction for proper 3-step cleaning of units. |
| 2013-08-14 |
6 |
use proper handwash between tasks, between glove changes, and regularly during food prep. observed multiple handwash violations. employees changing gloves without handwash. donning gloves without handwash. gave instruction and redirection. |
| 2013-08-14 |
20 |
maintain all cold foods at or below 45 f or held for service less than 4 hours till discard. observed all cold items on the salad/fruit bars greater than 45 f for less than 4 hours without time stamp. gave instruction to provide documentation of tcs proce |
| 2013-08-14 |
22 |
3-501.19 time as a public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. a written procedure for all foods to use time as a sa |
| 2013-08-14 |
26 |
clearly label all chemicals and bottles used for cleaning supplies/sanitizers as to ingrediants. observed spray bottle at wait station without label. gave instruction. |
| 2013-08-14 |
27 |
haccp plan and state variance needed for sushi. no variance or haccp plan for sushi. gave instruction and info on form to submit. |
| 2013-08-14 |
37 |
a 3-306.11 food display-preventing contamination by consumers provide adequate utensils for dispensing self serve ice cream. gave instruction. |
| 2013-08-14 |
35 |
properly label all dry food goods that are unidentifiable. observed unlabeled white powders in dry storage. gave instruction. |
| 2013-08-14 |
36 |
6-501.111 controlling pests maintain kitchen/dining area free of flies. observed flies in kitchen, sushi bar and at hibachi line. gave instruction to enhance pest control. |
| 2013-08-14 |
38 |
2-304.11 clean condition-outer clothing employees shall wear clean outer clothing. observed multiple employees with personal clothing on prepping food without aprons. gave instruction. |
| 2013-08-14 |
41 |
3-304.12 in-use utensils, between-use storage provide proper dispensing utensils and keep handles of scoops out of foods. observed plate, container without handle, and pan being used for dispensing foods. observed handles of ladel and pan in raw chicken. |
| 2013-08-14 |
45 |
maintain all utensils in good repair. observed multiple broken container lids. gave instruction to discontinue use. |
| 2013-08-14 |
46 |
provide proper testing method for sanitizers and dish machine. observed no testing method being used for dish machine or sanitizing compartment of 3-comp sink. gave instruction. |
| 2013-08-14 |
30 |
state variance for sushi required. no variance obtained. gave instruction. |
| 2012-12-31 |
4 |
all employee drinks shall be stored and consumed in a sanitary manner. observed open employee can unfrozen in freezer over food. observed empoloyee drink cup on prep area of front line. gave instruction. |
| 2012-12-31 |
13 |
food should not be double stacked without protection by lid or other approved method. observed multiple foods double stacked in direct contact with the bottom of the container above. gave instruction and divided. food shall be stored in safe manner. obser |
| 2012-12-31 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed build up in wait station ice bins. observed food debris on clean end of dish machine. |
| 2012-12-31 |
14 |
maintain 3-comp sanitizer at approved concentration. observed sanitizer compartment of sink with no detectable sanitizer. product dispenser was being used improperly. gave demonstration and instruction for use. |
| 2012-12-31 |
33 |
use sufficient water velocity to agitate and float off loose particles in an overflow when thawing under running water. observed shrimp sitting in water and fish thawing in boxes at room temp. gave instruction. |
| 2012-12-31 |
22 |
observed multiple cold and hot hold foods out of temperature without proper documentation and control. gave instruction as to requirements for tphc. |
| 2012-12-31 |
37 |
observed unshielded light bulbs above buffet foods. shatterproof bulbs were on site and non-approved ones were changed out. |
| 2012-12-31 |
2 |
must have employee health agreement. no knowledge of employee health agreement. gave instruction and form. |
| 2012-12-31 |
15 |
return or discard all heavily dented cans. observed multiple canned foods with large dents on seals. gave instruction and removed to be returned. |
| 2012-12-31 |
1 |
certified food protection manager must be on site. pic was not accredited; accredited manager on vacation. gave instruction |