| Violation Date |
Code |
Description |
| 2019-01-10 |
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 some corners and areas under and around equipmen |
| 2019-01-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice labeled with onl |
| 2019-01-10 |
21 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs date mark applicable foods not date marked. facility placed one sticker labeled all on a prep and a sashimi unit with todays date when some of the foods should have |
| 2019-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw and cooked chicken cold holding in front prep units as well as the walk in cooler at 43f. **as per guidance from state dhhs, points were not deducted at this time** |
| 2019-01-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved bare heads of napa stored directly on rack in walk in cooler. cdi - removed3-304.15(a) discard gloves after a task is complete or any time they |
| 2018-12-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic and employees without knowledge of responsibility of required reporting of symptoms, illnesses, and exposure. ehs |
| 2018-12-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed multiple food employees wash hands and re-contaminate them turning off water. cdi- employ |
| 2018-12-20 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed sushi chef bare hand contact cucumber at hand wash sink and food employee cutting napa bare handed for adva |
| 2018-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sushi chef prepping rte foods in hand sink. cdi- through isntruction |
| 2018-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed prepped raw pork stored over open rte spring rolls in walk in freezer. cdi- reorg vr reorg3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produc |
| 2018-12-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved no sashimi date marked in upper sushi ch unit. cdi- date marked |
| 2018-12-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked chicken in top of prep unit at 87f. all other temps in unit below 41f. 3 hours after cooking, fct unknown . cdi- pic |
| 2018-12-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed raw chicken in bus tub cooling in walk in cooler stacked to brim. rate te |
| 2018-12-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled working containers of food solutions |
| 2018-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in properly concentrated sanitizer between uses. observed two sanitizer buckets 0ppm chlorine |
| 2018-12-20 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed multiple foods wrapped in absorbent towels and cardboard on she |
| 2018-12-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed multiple employee beverages over food and food prep surfaces . food employees food and belongings stored with food for public throughout |
| 2018-12-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility not labeling tphc |
| 2018-09-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several metal containers stored cleaned and stacked while wet. |
| 2018-09-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple in-use wiping cloths being stored on counter tops while not in use. |
| 2018-09-24 |
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 chicken in flip top unit that was 58f. pic stated that the chicken |
| 2018-09-24 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved food employee use sink to marinate raw chicken then proceed to clean sink using only water without soap or sanitizer.cdi- instructed employee on p |
| 2018-09-24 |
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.-pobserved food employee handling cooked duck without gloves on. pic stated that the duck would be placed in the walk i |
| 2018-06-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sushi stored over mixed greens in the sushi prep. area, raw shrimp stored above cooked cabbage in the walk in cooler, and raw shrimp and beef stored over ready-to-eat items in |
| 2018-06-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee beverage stored on a prep. station cooler. |
| 2018-06-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine operating at 0ppm chlorine concentration. cdi- machine was primed for approximately 1 minute until it began dispensing chlorine sanitizer at ~50ppm. |
| 2018-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs food items cold holding above 45f in the reach in cooler at the sushi prep. area. products that had been in the unit for longer than 4 hours were discarded. ehs i |
| 2018-06-18 |
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 observed raw marinated chicken cool from 72f at 11:30am down to 70f by 12:30pm. t |
| 2018-06-18 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one sanitizer bucket at the sushi prep. area at 0ppm chlorine. |
| 2018-06-18 |
45 |
4-501.11 maintain equipment in good repair. observed the ambient air temperature of the sushi prep. cooler at ~51f after several minutes of monitoring. discontinue use of this unit until it can maintain tcs foods at 45f or lower. |
| 2018-03-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer bucket with wiping cloths present at 0 ppm chlorine concentration. bucket is located just beneath the handsink and is being diluted, but pic stated e |
| 2018-03-29 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed facility still attempting to cool chicken and other cooked products at room temperture. today. cooked chicken was at room te |
| 2018-03-29 |
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 chicken cooling at 112f at room temperature on speed rack and on pr |
| 2018-03-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed reused vinegar jugs without a label stating the current labels. -1- repeat |
| 2018-03-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed wait staff plating rice and soups at the serving line without wearing hair restraint. -0- |
| 2018-03-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed one food employee moving trays of sweet and sour chicken pick up pieces that have fallen and attempt to pu |
| 2018-03-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed split prep cooler gasket. -0- |
| 2018-03-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids open on the dumpster. -0- |
| 2018-03-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged flooring at the entrance to the kitchen. per pic, facility is looking |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dish washer towel drying pot that were cleaned and sanitized in the dish machine. -0- |
| 2017-12-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over rte foods in the reach in near the 3-comp sink. cdi - pic moved eggs to low shelf. -0- |
| 2017-12-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the blade of the slicer. cdi - pic cleaned. -1.5- |
| 2017-12-01 |
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 chicken cooling by back door on speed rack a the beginning of the i |
| 2017-12-01 |
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 cut napa cabbage and other tcs foods in the walk in cooler more than 24 hours without date marki |
| 2017-12-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use containers stored 5 inches off the floor in the basement. repeat -.5- |
| 2017-12-01 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged floor at the entrance of the kitchen. -0- |
| 2017-12-01 |
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 no labels on backstock of working spices stored out of the original container over the cook line. -0- |
| 2017-09-21 |
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 no time stamp on sushi rice |
| 2017-09-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed one food employee washing hands without using soap. cdi - hand rewashed using soap. -2- |
| 2017-09-21 |
9 |
3-201.11 use food from approved sources only. -p observed labeling on sushi rice powder only in chinese. cdi - pic took product out of service and contacted vendor for english labeling and product information. -0- |
| 2017-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled knife stored on clean magnet with clean knives. cdi - knife cleaned. -0- |
| 2017-09-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked ribs in the walk in without a date label that are several days old and have been frozen and thawed. observed cooked eel in t |
| 2017-09-21 |
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 lo mein cooling on the prep sink at room temperature and cooked dumplings |
| 2017-09-21 |
54 |
4-301.14 ventilation hood systems, adequacy - c ventilation from the hood system shall be sufficient. observed hood system not relieving the soot from the facility on the far right side of the hood. vent on this side is closed and the soot is depositing o |
| 2017-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soda boxes stored directly on the floor in the sushi station. -0- |
| 2017-09-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed hinged to-go containers on a pallet in the lower storage room 4.5 inches off the floor. -0- |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed leak at the wait station reach in cooler and pitting to the top left of the doorway into the walk in freezer. -0- |
| 2017-09-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back screen door with gaps on the sides and bottom of the door. the outer door was propped open, but has an installed self-closure. -0- |
| 2017-06-20 |
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 knife on soiled counter and handle of rice scooping pot touching rice. - |
| 2017-06-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled, reusedpalstic schirachi bottles of oil. -0- |
| 2017-06-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed freshly cooked chicken overstacked, cooling un flip top. cdi - pic separat |
| 2017-06-06 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed several members of the wait staff hand soiled dishes through t |
| 2017-06-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw shrimp in the flip top and raw beef stored between raw chicken in the walk in cooler. cdi - pic changed storage order. repeat -3-3-304.15 (a) gloves, use |
| 2017-06-06 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed canned hoisin sauce and oyster sauce held under prep tables in the kitchen and packaging stated refrigerate after open |
| 2017-06-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date mark labels on products in the sushi case and in the walk in cooler identified as having been prepared at least 24 hours pr |
| 2017-06-06 |
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 tightly wrapped cooked rice, cut cabbage and cut lettuce wedges cooling in |
| 2017-06-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee plating and preparing food wearing silver bracelets and another food employee plating rice and soup wearing smart watc |
| 2017-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups in the beverage station in the kitchen. -.5- |
| 2017-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep coolers in the sushi bar and at the cook line and peeling shelves in the walk in. -0- |
| 2017-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the hood and on the dry storage shelving. -.5- |
| 2017-06-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the pre-rinse of the dish machine. -0- |
| 2017-06-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on the vent in the women's restroom and |
| 2017-06-06 |
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 pot without handle used for scooping sugar stored directly on soiled she |
| 2017-03-14 |
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 cooling salads and cut tofu with wrapping and snapped on lids at 46-51f in |
| 2017-03-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot and sour soup, egg drop soup and other tcs foods in tabletop hot holding at 111-126f on the top that are overfilled past the fill line. cdi - pin instructed food employees |
| 2017-03-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over rte cocktail shrimp and raw shrimp over rte pineapples. cdi - storage order corrected. -3- repeat |
| 2017-03-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed house made spicy mayo in the sushi station and other tcs foods without date marking after 24 hours from prep time. cdi - pic placed |
| 2017-03-14 |
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 no labels on soy and other sauces in the sushi bar and no label on sesame seeds and other tubs of spices in the cooking li |
| 2017-03-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the prep table and wok stove between uses. -0- |
| 2017-03-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing smart watches during food prep. remove these prior to food service. -.5- repeat |
| 2017-03-14 |
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 pot without handle used for dispensing rice in the dry storage and the h |
| 2017-03-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooking oil stored on the floor in the downstairs storage area. -0- |
| 2016-11-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed cook hand dispensing raw and rte ingredients without handwashing and waitress take soiled dishes to the dish room and then proceed to front line to put together a to-go order. cdi - |
| 2016-11-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed food employee using the same tongs to dispense raw and rte foods at the wok stove prep station, rte pork and shrimp subject to drippings from raw chicken in the flip top and rte por |
| 2016-11-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking on cut cabbage from previous day. date mark all rte foods available for more than 24 hours. -0- |
| 2016-11-17 |
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 cooked chicken held on prep |
| 2016-11-17 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp thawing submerged under standing water on sushi prep counter. cdi - standing water drained and shrimp moved to walk in to cool. -.0- repeat |
| 2016-11-17 |
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 white rice cooling by the back door at 110f and tightly wrapped lo mien no |
| 2016-11-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed wa |
| 2016-11-17 |
50 |
5-403.12 other liquid wastes and rainwater - c condensate drainage and other non sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. observed condensation running down the parking lot and pooling in grooves |
| 2016-11-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on the vents and ceiling by the hoo |
| 2016-11-17 |
36 |
6-501.111 (d) controlling pests - pf prevent an insect harborage on the premises. observed standing water in the badly damaged parking lot area near the dumpster corral. have the parking lot repaired to eliminate standing water and divert the condensation |
| 2016-09-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed two containers of chicken in the reach in cooler near the fryers that ha |
| 2016-09-07 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handling ready to eat cucumber with bare hands. cdi-the cucumber was discarded. explained to ma |
| 2016-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ladle stored in the handwashing sink near the prep sink. cdi-the ladle was removed. |
| 2016-09-07 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing under running water at 82f. cdi-the chicken was removed and placed into the walk in cooler. |
| 2016-09-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a plastic container stored in the rice vinegar near the sushi station. |
| 2016-09-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the kitchen area. need better pest management. |
| 2016-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving units in the walk in cooler (repeat), buildup on the hood vents, buildup on the ice scoop holder, and build up on the wall |
| 2016-09-07 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed garbage on the ground near the outside dumpsters. needs cleaning. |
| 2016-06-02 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed several employees either using cell phones, going in and out of |
| 2016-06-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef and raw scallops placed in the same bin in the walk in. cdi - scallops voluntarily discarded by pic. -3- repeat3-302.11(a) separate raw animal foods from ready-to-eat foods |
| 2016-06-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly wrapped cooked chicken, cooked pork and salads cooling. cdi - item |
| 2016-06-02 |
34 |
4-204.112 (b) provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air reading thermometer located on the outside of the sushi cold case and the internal thermometer missing on the inside. provide ambient ai |
| 2016-06-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed rolling rack with spices present without distinguishing labels. label these with the common name of the food. -0- |
| 2016-06-02 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed salads made from cold ingredients at room temperature at 10:30 am still at 64f at 2:30 pm. cdi - salads voluntarily di |
| 2016-06-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelets at the beginning of the inspection while preparing food. cdi - pic instructed removal. -0- |
| 2016-06-02 |
45 |
4-205.10 food equipment, certification and classification - c use equipment in accordance with the manufacturer data plate. observed drink cooler used to store items dispensed onsite. cdi - items moved to the reach in used for salads. -0- |
| 2016-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving and speed racks. clean. -0- |
| 2016-06-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in the mop wash area near the restrooms and in both restrooms. replace these with cleanable tiles. |
| 2016-06-02 |
37 |
3-305.11 (a) (1&2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed rice cookers stored in the splash zone of the handsink to the right of the hot line and a food employee working with st |
| 2016-03-30 |
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 dented cans were not separated. |
| 2016-03-30 |
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 rice, pork, egg rolls and chicken pieces covered while cooling and coo |
| 2016-03-30 |
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 date marking missing on multiple items in walkin and freezer. gave instruction and provided handout for date marking. |
| 2016-03-30 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice and bbq pork which had been cooling in walkin overnight at greater than 45 f. products were discarded and instructi |
| 2016-03-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed open pans of lightly covered chicken on sheet pans over open beef on sheet pans on speed rack in walkin freezer. observed open raw chicken over wonton wraps in walkin freezer. sep |
| 2016-03-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered employee beverage and multiple personal phones and radio on prep table at slicer. removed with instruction. table is used infrequently and cleaned pr |
| 2015-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and shrimp stored above 45 degrees in prep units . cdi moved to walk in to cool properly. |
| 2015-12-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on shelf above prep units. cdi removed drink and discarded. -0 points- |
| 2015-12-21 |
13 |
-3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw foods stored above rice and cooked ribs in walk in . cdi rearranged to proper storage order. |
| 2015-12-21 |
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 rice and other items in walk in covered tightly to cool. cdi vented ite |
| 2015-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit with torn gaskets in kitchen area. |
| 2015-12-21 |
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 food debris on face of reach in and debris on top of dishwasher. |
| 2015-12-21 |
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 spices and oils unlabeled on cook line. -0 points- |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general cleaning needed to remove food debris and buildup on equipment surfaces. |
| 2015-09-24 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed cleaver stored between two pieces of equipment. |
| 2015-09-24 |
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 lo mein at 60 degrees and tightly covered see temperature chart for cooli |
| 2015-09-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking on sushi fish which is ready to eat. cdi by instruction. -0 points- |
| 2015-09-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishwasher had no sanitizer reading on test strip . cdi primed machine and sanitizer reading reached correct levels. 4-601.11(a) equipment food contact surfaces and utensils shall be c |
| 2015-09-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink with ice dumped in it cdi corrected by instruction. 6-301.14 post a handwash sign at each handsink. observed handwash sink in prep area in back had |
| 2015-06-03 |
6 |
2-301.14 when to wash - p observed wait staff reenter wait station without handwash. observed multiple times employee attempted to glove hands prior to handwash. redirected and gave instructions. |
| 2015-06-03 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employees assembling egg rolls and crab rangoons with bare hands. items will be fried before consumption but minimal hand contact is required. |
| 2015-06-03 |
11 |
3-202.15 package integrity - pf observed multiple dented cans throughout can stock. area marked dented cans was not being used. removed to marked area. |
| 2015-06-03 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 2 large tubs of fried chicken pieces from previous day which had not cooled to below 45 f. containers were deep and cover |
| 2015-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed multiple temperature violations related to cooling issues as noted above. |
| 2015-06-03 |
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 handle of scoop in ice. |
| 2015-06-03 |
31 |
3-501.15 cooling methods - pf observed multiple instances where approved cooling methods were not utilized. foods cooled in deep, covered containers. food placed on make table prior to thorough cooling. gave instruction. |
| 2015-06-03 |
38 |
2-303.11 food employees must remove jewelry on hands and arm. a plain ring, such as a wedding band, is allowed. observed wait staff with rings & arm band/watch. gave instruction. |
| 2015-06-03 |
21 |
{ . 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed rice and pasta without proper date. dates must be used for ready-to-eat items which will be held for more than 24 hours. |
| 2014-12-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: sweet and sour chicken 55f on counter. cut lettuce and bean sprouts 55f. cdi- items placed in cooler |
| 2014-12-30 |
41 |
3-304.12 in-use utensils, between-use storage - c: discontinue storing knives between cracks of equipment. observed knife store\d between wall and prep cooler. |
| 2014-12-30 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c: clean hood. |
| 2014-07-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed slicer left soiled and stored as clean. -cdi item was washed, rinsed, and sanitized. |
| 2014-07-16 |
31 |
3-501.15 cooling methods - pf observed egg rolls left out cooling at room temperature past the point they should have been moved to the cooler. items cannot be left out at room temperature once they are below 135f. the egg rolls were found to be at 12 |
| 2014-07-16 |
36 |
6-202.15 outer openings, protected - c observed themain door behind the screen door to be left open. observed the screen door to have large gaps at the top and bottom of the door. observed some insects crawling on the floor near the door gap at the flo |
| 2014-07-16 |
35 |
3-601.12 honestly presented - c observed escolar not to be properly labled on the menu. the menu must state that the fish is escolar. c. elmore will follow-up on or around 7/30/14 to make sure the correction to the menu is made. |
| 2014-04-03 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c observed some personal items stored on shelves near customer food or food service items. ensure that personal items are properly stored. |
| 2014-04-03 |
41 |
3-304.12 in-use utensils, between-use storage - c observed knife stored in between equipment. do not store utensils in such spaces, store them in clean areas. -repeat |
| 2014-04-03 |
40 |
3-302.15 washing fruits and vegetables - c observed broccoli to be being used straight from the original box without a proper wash step. staff informed c. elmore that the broccoli was being subjected to a boiling water step on the stove before final coo |
| 2014-04-03 |
39 |
3-304.14 wiping cloths, use limitation - c observed sanitizer to be above 200ppm chlorine in santiizer buckets. target for sanitizer bucket is 50ppm chlorine. a slightly higher concentration may not be a violation, but a concentration of 200pmm or high |
| 2013-12-13 |
41 |
3-304.12 in-use utensils, between-use storage observed knife stored in the space between coolers and equipment/walls. do not store knives in such spaces as they are not clean area to store utensils. |
| 2013-12-13 |
39 |
3-304.14 wiping cloths, use limitation observed wiping cloths left out on counters. do not leave out wiping cloths. |
| 2013-12-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance observed handsink used as a dumpsink for a bucket of water. do not use handsinks for any purpose other than handwashing. -cdi staff member was corrected. |
| 2013-09-20 |
37 |
3-307.11 miscellaneous sources of contamination observed food to be stored next to the handsink on a cart. this violation was noted on the previous inspection. the food is too close to the handsink and could be contaminated by splash or spray from the |
| 2013-09-20 |
1 |
2-103.11 (a)-(l)person-in-charge(pic)-duties observed person in charge with the approved training to not be in the facility at the time of arrival. -cdi the pic arrived shortly after the inspection began. |
| 2013-09-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance observed handwashing sink to be used for holding a container of food. do not store items in the handsink. do not block access to the handsink with the food cart. this was mentioned in the previou |
| 2013-09-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens observed sushi menu to have proper warning but no denotation of which items are rare or raw. this must be added by use of asterisks or othe |
| 2013-09-20 |
45 |
4-501.11 good repair and proper adjustment-equipment observed wooden sushi rice bowl to be starting to rot and turn black. replace the item with an item in good repair. |
| 2013-09-20 |
39 |
3-304.14 wiping cloths, use limitation observed wiping cloths stored in sanitizer that was out of strength. repeat. always store wiping cloths in proper strength sanitizer and ensure that the sanitizer containers are stored up off of the floor. |
| 2013-09-20 |
35 |
3-302.12 food storage containers identified with common name of food observed 2 food bins to be without food labels. all granular dry goods foods must be properly labeled. |
| 2013-06-26 |
21 |
observed cooked pork from previous day not properly date marked. properly date mark cooked or ready-to-eat items. this includes cut leafy vegetable such as lettuce and cabbage. -cdi items were date marked.; corrected during inspection |
| 2013-06-26 |
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 |
| 2013-06-26 |
30 |
it has been determined that a haccp plan will be required for the acidified rice used in the restaurant. more information for this requirement will be given as the state determines the specific policy in regards to this rule. -cdi the restaurant staff hav |
| 2013-06-26 |
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 |
| 2013-06-26 |
4 |
a) except as specified in ? (b) of this section, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use arti |
| 2013-06-26 |
23 |
observed new menus with proper consumer advisory. put the new menus into use as soon as possible. have the proper consumer advisory present on the to-go menus as well. -cdi by instruction; corrected during inspection |
| 2013-06-26 |
37 |
observed utensil sink being used for food prep. do not cross purpose sinks. use the food sinks for food prep. this was noted on the previous inspection. -repeat observed dry goods foods (batter mix, dried seaweed) stored open and exposed. open dry goods f |
| 2013-06-26 |
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 |
| 2013-06-26 |
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 |
| 2013-06-26 |
41 |
a) except as specified under ? (b) of this section, in the food with their handles above the top of the food and the container; (b) in food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of th |
| 2013-06-26 |
27 |
it has been determined that a haccp plan and variance will be required for the acidified rice used in the restaurant. more information for this requirement will be given as the state determines the specific policy in regards to this rule. -cdi the restaur |
| 2013-03-27 |
6 |
food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the dispo |
| 2013-03-27 |
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 |
| 2013-03-27 |
37 |
observed utensil sink being used for food prep. observed food sink labeled for seafood used for chicken. do not cross purpose sinks. this was noted on the previous inspection. |
| 2013-03-27 |
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 |
| 2013-03-27 |
30 |
it has been determined that a haccp plan will be required for the acidified rice used in the restaurant. more information for this requirement will be given as the state determines the specific policy in regards to this rule. -cdi the pic was advised of t |
| 2013-03-27 |
27 |
it has been determined that a haccp plan and variance will be required for the acidified rice used in the restaurant. more information for this requirement will be given as the state determines the specific policy in regards to this rule. -cdi the pic was |
| 2013-03-27 |
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 |
| 2013-03-27 |
9 |
d) fish; other than those specified in paragraph 3-402.11(b); that are intended for consumption in raw or undercooked form and allowed as specified in subparagraph 3-401.11(d); may be offered for sale or service if they are obtained from a supplier that f |
| 2013-03-27 |
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 |
| 2012-10-24 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2012-10-24 |
30 |
it has been determined that a haccp plan will be required for the acidified rice used in the restaurant. more information for this requirement will be given as the state determines the specific policy in regards to this rule. -cdi the pic was advised of |
| 2012-10-24 |
21 |
the new north carolina health code requires date marking for some ready-to-eat food items kept longer than 24hrs. -cdi the date marking instructions were given to the pic. |
| 2012-10-24 |
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 |
| 2012-10-24 |
13 |
observed raw duck and beef stored in the same container in the cooler. the items were both impacted by blood in the bottom of the container. these items must be separated in storage and cannot be commingled. -cdi items were discarded. |
| 2012-10-24 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2012-10-24 |
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 |
| 2012-10-24 |
37 |
observed dry goods foods such as craker meal and dried mushrooms stored in exposed; open bags. open dry goods foods shall be stored in a container with a lid or in a bag with a resealable closure. observed containers of poultry stored on the floor of the |
| 2012-10-24 |
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 |