| Violation Date |
Code |
Description |
| 2018-10-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked pans on the drying rack.repeat violation |
| 2018-10-12 |
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 egg rolls and chicken stored in upright cooler (prepared yesterday per pic) without date mark.cdi by date mark. |
| 2018-10-12 |
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. -pfobserved shellstock tags stored out of order in container.cdi by organ |
| 2018-10-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverage stored on cutting board.observed employee beverage stored on shelf above food on prep table.repeat violation.cdi by covering and sto |
| 2018-06-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee beverages stored on work surfaces.cdi- beverages moved to below work surfaces. |
| 2018-06-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved hand sink without hand towels.cdi added towels |
| 2018-06-21 |
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/pftcs foods on buffet were not marked f |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved egg rolls and fried chicken stored in walk-in cooler > 45f.cdi by discard.observed chopped cabbage stored in prep cooler > 45f.cdi by moving to walk-in cooler. temp re-check 43f |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked pans. |
| 2018-06-21 |
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.4-101.18 nonstick coatings, use limitation observed non-stick coating on |
| 2018-06-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bulk dry food containers with lids open.6-404.11 designate a separate area for items that are not for use and are being held for c |
| 2018-03-28 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw clams stored above sauces and cooked edamame in the prep unit on the cook line. cdi - clams were moved to the bottom shelf.3-302.11(a) separate unwashed prod |
| 2018-03-28 |
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 - facility is keeping their shell stock tags correctly but the date o |
| 2018-03-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. - observed 2 moldy tomatoes in the walk in cooler. cdi - tomatoes were discarded. |
| 2017-12-05 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above cheese in the reach in cooler by the ovens. observed raw shrimp stored above cabbage and ham in the prep unit under the rice warmers. obs |
| 2017-12-05 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink stored above a prep sink. cdi - drink was removed. |
| 2017-12-05 |
18 |
repeat violation 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 fried chicken at 51f in the walk in cooler. pic stated it was cooked last night. cdi - chicken was volunt |
| 2017-12-05 |
26 |
general comment 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bottle labeled hand sanitizer. cdi - label was corrected to sanitizer.7-201.11 store toxic materials to avoid contamination. -p |
| 2017-12-05 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on both doors of the reach in cooler by the ovens.observed a split gasket on the walk in cooler door. |
| 2017-09-11 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the gaskets and the walk in cooler shelves. |
| 2017-09-11 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler by the oven and the prep unit in the sushi area. replace gaskets. |
| 2017-09-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. - observed an employee cutting oranges for the buffet without washing them ffirst. cdi - pic voluntarily discarded the cut oragnes and washed the rest of the oranges in the box. |
| 2017-09-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed items being placed out on |
| 2017-09-11 |
18 |
repeat violation 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 squid at 52f in the walk in cooler. pic stated it was cooked last night before closing. cdi - squi |
| 2017-09-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above sauces in the prep unit and reach in unit by the rice warmers. observed raw tuna stored on top of wasabi in the prep unit at the sushi station. cdi - all |
| 2017-09-11 |
8 |
general comment 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed paper towels missing at the hand sink by the fryers. cdi - paper towels were provided. |
| 2017-06-29 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - observed employee scratch head with gloves on. cdi- instructed employee to remove gloves and wash hands, using a paper towel to turn off water. |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed crab at the sushi bar at 59f. cdi- taken to walk-in to cool down. observed lo mien and cabbage mix in reach-in cooler both above 45f. cdi- lo mien and cabbage mix were portion |
| 2017-06-29 |
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 chicken in walk-in that was labeled with yesterday's date, cooked stock in reach-in missing a date label. these items shou |
| 2017-06-29 |
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 items such as crab at sushi bar that was placed in reach-in tightly cover |
| 2017-06-29 |
33 |
3-501.13 use approved thawing methods. - observed shrimp thawing in bin of water at 56f. cdi- shrimp was taken to prep sink to allow running water to pass over it. |
| 2017-06-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed bottles at sushi station missing identifying label and container used to store breading for sushi roll also missing a la |
| 2017-06-29 |
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 fried chicken wings at 90f @ 3:30 that was prepared at 1:00pm. cdi- pic discarded chicken wings. observed fried tofu in re |
| 2017-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not held in santiizer in several places. |
| 2017-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in reach-in coolers and also build-up on shelving. more cleaning needed throughout facility. |
| 2017-06-29 |
51 |
5-501.17 toilet room receptacle, covered - c - observed trash cans in female restroom missing lid on receptacles. need to have in place. |
| 2017-06-29 |
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 debris outside behind dumpster area, needs to have those items removed or discarded.5-501.113(b) keep dumpster, |
| 2017-06-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - observed ginger stored under plumbing in sushi prep area. cdi- ginger was relocated by pic |
| 2017-02-27 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning needed throughout facility. |
| 2017-02-27 |
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 pork feet cooling on the counter. observed items cooling in the w |
| 2017-02-27 |
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 times marked on the bu |
| 2017-02-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw salmon stored above cooked pork in the reach in. observed raw salmon stored above rolls in the walk in cooler. observed raw pork stored above cooked crawfish. observed raw oc |
| 2017-02-27 |
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 - tags were not marked with the date of the last one used. |
| 2016-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed the handsink by the fryers blocked by a trash can and table. cdi - items were removed.observed a container in the hand sink in the sushi area. cdi -container |
| 2016-12-13 |
13 |
general comment 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed a container sitting directly on top of cabbage in the prep top. cdi - container was removed. |
| 2016-12-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of oven cleaner not labeled. |
| 2016-12-13 |
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 containers, squeeze bottles and shakers not labeled. cdi - pic started labeling during the inspection. |
| 2016-12-13 |
53 |
general comment 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 cracked tiles and low grout throughout the kitchen. facility |
| 2016-12-13 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on a reach in cooler and 2 prep units. pic ordered the gaskets and they are on the way. pic showed ehs the order confirmation. |
| 2016-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning needed throughout. |
| 2016-12-13 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - observed noodles and sticky buns out from under the sneeze guard on the buffet. cdi - pic rearranged to keep items under the sneeze guard. |
| 2016-08-25 |
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 shellstock tags missing the date of the last one used on t |
| 2016-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in 2 prep units above 45f (see temp chart). coolers were not working properly. cdi - all items that have been in the coolers longer than 4 hours were voluntarily discard |
| 2016-08-25 |
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 marking the time |
| 2016-08-25 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed 3 sanitizer bottles at 0 ppm. cdi - bottles were remade at the proper concentration. |
| 2016-08-25 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed flies in the back storage room. remove flies. |
| 2016-08-25 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temp of 72f and another at 53f. maintenance has been contacted. facility is using the other 4 coolers on the line until they are fixed. verification required 9/2/2016ob |
| 2016-08-25 |
53 |
general comment 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 cracked floor tiles throughout the facility. |
| 2016-08-25 |
31 |
repeat violation 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 several items cooling covered in prep units and reach i |
| 2016-03-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw pork ribs in walk in cooler. cdi- food arranged by final cook temperature.3-302.11(a) protect food in storage using covered containers, intact wrappings |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of pans stored as clean with food residue left on them. cdi- dirty pans re-cleaned, pic will have employees do better pre-washing and inspect |
| 2016-03-28 |
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 deep pan of whole crab at 50 degrees that had been cooling since last night and a pan of cooked wonton at 52 degrees cooling |
| 2016-03-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of oven cleaner mis-labeled as sanitizer cdi- bottle properly labeled. |
| 2016-03-28 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed built in thermometer of first room of walk in cooler that appears in-accurate. cdi- pic placed another ambient thermometer inside cooler. |
| 2016-03-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed wontons and whole crabs that had not cooled properly since last night, bot |
| 2016-03-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two food handling employees wearing bracelets, workers corrected, removed bracelets. |
| 2016-03-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean pans stored on top of dirty prep table. pic had table cleaned and pans re-cleaned.4-901.11(a) air dry equipment an |
| 2016-03-28 |
45 |
4-501.11 maintain equipment in good repair. sushi display cooler is broken, not in operation. have repaired or removed if not necessary. |
| 2016-03-28 |
37 |
3-307.11 protect food from contamination sources. observed employee filling soy sauce bottles on pre-wash dirty drain board in dish area. cdi- pic had sauce disposed of, soy sauce bottles washed, and employee used a clean prep table to fill the bottles. |
| 2015-10-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf chicken and broth had been improperly cooled in a deep and covered pan. cdi- revie |
| 2015-10-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handle garbage can and handle dirty dishes and then at |
| 2015-10-28 |
13 |
. 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several instances of pans of foods being stacked on top of each other with food touching bottom of pans, potentially contaminating food. cdi- unpro |
| 2015-10-28 |
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 boiled chicken and broth in a deep and covered pot cooling approx. 9 hrs at 55 degrees in the center. pot was too deep |
| 2015-10-28 |
40 |
3-302.15 wash fruits and vegetables prior to use. this includes washing them before cutting them. observed green beans being cut before they were washed. cdi- pic had all green beans properly washed. |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several areas in the kitchen needing better cleaning including: flip top cooler tops and areas between the flip tops with significant build up, outs |
| 2015-10-28 |
45 |
4-501.11 maintain equipment in good repair. observed one frier basket in poor condition with broken metal spokes, basket disposed of.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a couple |
| 2015-10-28 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed several walls throughout all of ktichen needing |
| 2015-10-28 |
54 |
6-303.11 provide proper lighting in storage and food prep areas. observed walk in freezer light burned out, not enough light, bulbneeds replacing. |
| 2015-04-27 |
54 |
6-303.11 provide proper lighting in storage and food prep areas. observed walk in cooler light burned out, not enough light, bulb needs replacing.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, |
| 2015-04-27 |
45 |
4-501.11 maintain equipment in good repair. observed handle of reach in cooler on cook line badly damaged, inside of doordamaged, door and handle need repair or replacing. |
| 2015-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of dishes being tight stacked while still wet, several of which were still dirty. |
| 2015-04-27 |
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 a number of dry goods not labeled. |
| 2015-04-27 |
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 pans of fried tofu and fried cucumbers being cooled at room temperature ne |
| 2015-04-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle ofdegreaser and unlabeled bottle of soap water in kitchen. cdi- bottles labeled. |
| 2015-04-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed a number of dishes stored as clean with food debris left on them. cdi- dirty dishes re-washed. be sure dishes are inspected after cleaning to ensure |
| 2015-04-27 |
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 tags for fresh clams not being retained. cdi- pic started a |
| 2015-04-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water had been turned off at main handwash sink in kitchen near prep sinks. cdi- hot water turned back on at handwash sink. |
| 2014-12-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on food prep counters in kitchen and sushi area. cdi- drinks removed. |
| 2014-12-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed gloves and chemical spray bottle stored in kitchen hand sink. cdi- items removed. |
| 2014-12-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of degreaser in kitchen. cdi- bottle labeled. 7-201.11 properly separate chemicals to prevent contamination. observed butane torch st |
| 2014-12-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic chest freezer in kitchen, need to replace with approved freezer.4-501.11 maintain equipment in good repair. obser |
| 2014-12-01 |
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 a few areas of broken and/or missing baseboard tile needing repair or replacin |
| 2014-12-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw seafood being stored abvove soy sauce in walk in cooler. cdi- raw seafood stored separate. |
| 2014-07-28 |
6 |
2-301.14 employees need to wash hands as required. observed employee pick up trash from floor and continue cooking food without washing hands. cdi- employee corrected, washed hands.2-301.15 employees must wash hands at designated hand sinks. observed empl |
| 2014-07-28 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed badly damaged fry baskets in use. cdi- damaged fry baskets removed. observed a couple reach in coolers with broken handles on doors. observed badly torn gasket on walk in cooler door. need |
| 2014-07-28 |
42 |
4-901.11 air dry dishes and utensils. observed cups in server area and pans in dish area being tight stacked while still wet. |
| 2014-07-28 |
37 |
3-307.11 protect food from contamination. observed very large metal tub of food in prep being stored on top of a trash can, use sanitized food prep surfaces. cdi- bottom of tub cleaned, placed on clean sanitized prep area counter. |
| 2014-07-28 |
31 |
3-501.15 use approved cooling methods, do not stack cooling foods, use shallow and vented pans. observed deep tubs of noodles stacked on top of each other with tight lids while cooling. cdi- noodles moved to flat pans to quickly cool. |
| 2014-07-28 |
26 |
7-102.11 label all chemicals. observed several un-labeled or mis-labeled spray bottles of chemicals. cdi- bottles labeled or removed. |
| 2014-07-28 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed canned beans and pre-cooked and thawed peas and carrots cold holding in prep cooler make table at 63 degrees. cdi- food disposed of by pic. |
| 2014-07-28 |
19 |
3-501.16 (a)(1) hot hold tcs foods at 135 min. observed cooked chicken wings being stored at room temperature observed at 85 degrees said to have been left out for an hour awaiting re-cooking. cdi- wings moved to walk in cooler. observed rice warmer holid |
| 2014-07-28 |
13 |
3-302.11 store food by final cook temperature. observed raw fish stored above various sauces in walk in cooler. cdi- fish moved and stored by final cook temperature. |
| 2014-02-25 |
22 |
3-501.19 time as a public health control (tphc) - facility is using tphc for sushi rice, sushi made with the rice, macaroni & cheese and apple cobbler. observed no written procedures for each or time labels for the mac & cheese or apple cobbler. blank p |
| 2014-02-25 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - observed dish machine not reaching proper wash or sanitizing temperature as indicated by the wash gauge on the machine and a thermolabel on a plate. wash temp should be 160 |
| 2014-02-25 |
26 |
7-209.11 storage-other personal care items - observed antiseptic cream and vitamins stored in food prep areas. items relocated to employee storage area.7-102.11 common name-working containers - observed bottle of unlabeled degreaser in dish area. bottle |
| 2014-02-25 |
35 |
3-302.12 food storage containers identified with common name of food - observed white containers of chicken wing sauce, teriyaki sauce and dry foods without labels next to ice machine. |
| 2014-02-25 |
39 |
3-304.14 wiping cloths, use limitation - observed wiping cloth containers stored on the floor in both wait station areas. containers relocated to lower shelf. |
| 2014-02-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - observed take out clam shell containers stored unprotected at the cash register and exposed to possible customer contamination.4-502.13 single-service an |
| 2014-02-25 |
46 |
4-204.115 warewashing machines, temperature measuring devices - observed wash gauge on the dish machine not working properly. see #14 for cdi |
| 2014-02-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - observed square container of ginger stored on the floor in the sushi area. container relocated off floor. |
| 2013-08-19 |
13 |
store food by final cook temperature to prevent cross contamination. observed instances of raw eggs or raw meats being stored above rte foods. cdi- foods properly stored. |
| 2013-08-19 |
18 |
cool foods from 135 to 70 in two hrs and 70-45 in four more hrs. observed 3 very deep tubs of noodles cooked from last night reading 48-50 degrees in the center. cdi- improperly cooled foods voluntarily disposed of by pic. |
| 2013-08-19 |
19 |
hot hold tcs foods at 135 min.observed cheese and crab dish hot holding on buffet line at 108 degrees, steak hot holding at 130,. cdi- items re-heated to165 and properly hot held at 135. |
| 2013-08-19 |
26 |
maintain chlorine sanitizer at 50-200 ppm. observed sanitizer greater than 200 ppm. cdi- sanitizer made to proper strength. store chemicals and toxic items in chemical storage are separated from food of food contact surfaces. observed bottles of butane st |
| 2013-08-19 |
21 |
date mark all required rte/tcs foods refrigerated more than 24 hrs. observed some ribs cooked two days ago that were not date marked. cdi- ribs properly date marked. |
| 2013-08-19 |
34 |
be sure all coolers have working thermometers. observed sushi coolers without thermometers. |
| 2013-08-19 |
42 |
air dry dishes and utensils. observed dishes being tight stacked while still wet. |
| 2013-08-19 |
45 |
all food contac surfaces must be smooth and easily cleanable. observed a re-used styrofoam cooler in use to store wantons. styrofoam is not easily cleanable and should not be used as food contact item. cdi- cooler and wantons were disposed of. |
| 2013-08-19 |
31 |
use approved cooling methods to ensure proper cooling is achieved. observed foods improperly cooled in tubs too deep to cool properly. use shallow pans, ice baths, vent pans to cool, do not stack cooling pans, use quick chilling equipment or other approve |
| 2013-03-26 |
15 |
do not use dented cans; dispose or return to supplier. observed a dented an partially open can on the canned good storage shelf. cdi- can disposed of. |
| 2013-03-26 |
4 |
store employee drinks below food or food contact surfaces to prevent contamination. employee drink stored above food prep area in kitchen. |
| 2013-03-26 |
13 |
store food by final cook temperature. observed raw house wrapped chicken stored on speed racks above raw beef and placed in freezer to freeze. raw chicken can contaminate other foods. cdi- food stored by final cook temperature. protect food by covering fo |
| 2013-03-26 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed meat slicer not used today that was not properly cleaned since last use. observed dishes recently washed that had food left on them. cdi- dirty items re-washed. |
| 2013-03-26 |
21 |
date mark all rte/tcs foods as required by nc food code. observed open bag of mozarella cheese not date marked. cdi- cheese dated. |
| 2013-03-26 |
30 |
reviewed haccp and variance procedure for vinegar treated sushi rice with pic. pic opted to use tilt/tphc procedures for sushi rice from now on; helped pic complete tilt/tphc application during inspection. |
| 2013-03-26 |
27 |
reviewed haccp and variance procedure for vinegar treated sushi rice with pic. pic opted to use tilt/tphc procedures for sushi rice from now on; helped pic complete tilt/tphc application during inspection. |
| 2013-03-26 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed wok area and 3 comp sink left dirty with food debris on them over night. keep non food contact surfaces clean. |
| 2013-03-26 |
22 |
maintain written tilt/tphc procedures for foods using time control. facility is using tilt/tphc procedures for sushi rolls and various items on buffet; no written procedures in place. cdi- pic completed tilt applications for various foods they wish to hol |
| 2012-11-30 |
19 |
observed ph meter in use; no way of calibrating it properly (no buffers available); foods not being tested properly to ensure 4.2 or below ph. log not being kept of ph readings. had mgr use distilled water to check ph of suhsi rice; rice reading at 4.2. n |
| 2012-11-30 |
20 |
always cold hold tcs foods at 45 or below. observed raw eggs being left out for appox. and hour with no temperature control. observed fresh garlic and oil mix not being temperature controlled. observed large number of foods on buffet line at 50-53 degrees |
| 2012-11-30 |
15 |
do not use dented cans; dispose or return to supplier. observed a couple dented canned goods on shelves. mgr disposed of dented canned goods. |
| 2012-11-30 |
21 |
must date mark all required rte foods per nc food code. no date marking system in use. cdi- reviewed proper date marking with mgr. |
| 2012-11-30 |
6 |
need to use handwash sinks for hand washing. observed an employee washing hands in prep sink. cdi- employee corrected; properly washed hands in sink. |
| 2012-11-30 |
13 |
always store food by final cook temperature to prevent contamination. observed a number of foods not being stored properly by final cook temperature in walk in cooler and some reach in coolers such as raw chicken being stored above raw fish. cdi- reviewed |
| 2012-11-30 |
26 |
properly label chemical spray bottles. spray bottles of sanitizer not being labeled. cdi- bottles labeled. |
| 2012-11-30 |
4 |
store employee drinks covered and below food contact surfaces and to prevent contamination. observed open employee drink stored above prep cooler. cdi- drink properly stored. |
| 2012-11-30 |
30 |
no variance in place for specialized process of treating sushi rice with vinegar. will be required when variance review process is in place. |
| 2012-11-30 |
31 |
observed chicken that had been cooled in deep amounts. use shallow pans or other approved cooling methods to ensure foods cool quickly. |
| 2012-11-30 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-11-30 |
37 |
observed ice cream self service with scoops that may lead to contamination of ice cream as customers self scoop. need utensil able to scoop ice cream without having to submerge hand into the container (e.g. soup ladle; tongs in shallow pans) or staff to d |
| 2012-11-30 |
42 |
observed plate-ware on buffet line not being kept inverted or stored far enough under sneeze guard to be protected. properly protect plate ware by storing inverted; cover; or store under sneeze guard. |
| 2012-11-30 |
42 |
observed a number of cups being stacked while still wet. allow foods to air dry before tight stacking. |
| 2012-11-30 |
27 |
no variance in place for specialized process of treating sushi rice with vinegar. will be required when variance review process is in place. |
| 2012-11-30 |
1 |
pic needs to be food safe certified by 1/1/14. |