| Violation Date |
Code |
Description |
| 2019-01-22 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean floors behind flat top grill cook line. |
| 2019-01-22 |
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 couple of kitchen staff entered kitchen after break and rinsed hands off with spray arm at dish are |
| 2019-01-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. - small container of raw beef placed above tub of cooked brown rice in walk in cooler. cdi - raw beef relocated to low shelf. |
| 2019-01-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-501.114 maintain sanitizer at correct concentrations. -p clean dark build up from inside ice machine. dish machine testing at 0ppm chlorine; c concentr |
| 2019-01-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried rice holding below 135f in steamer by cook line. |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p tofu on ice bath holding above 41f; sliced beef, chicken, fish balls holding above 41f in poke station flip top; lettuce holding above 41f in low prep cooler. cdi - all relocated to walk |
| 2019-01-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p spray bottle of glass cleaner stored on top of flip top at cook line. cdi - spray bottle relocated. |
| 2019-01-22 |
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 ground beef cooling while wrapped in walk in cooler; brown rice cooling in con |
| 2019-01-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility has new menus with name change; consumer advisory is missing the disclosure statement. vr - will return w |
| 2019-01-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no label on jar of sauce in dry goods room. cdi - discarded. |
| 2019-01-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. fried noodles stored uncovered on top of poke flip top station. keep these covered for protection. |
| 2019-01-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep surfaces. keep these in sanitizing solution. |
| 2019-01-22 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. scoop stored with handle down contacting food in container of brown rice, sugar b |
| 2019-01-22 |
45 |
4-501.11 maintain equipment in good repair. replace torn gasket on low prep cooler with cut lettuce |
| 2019-01-22 |
33 |
3-501.13 use approved thawing methods. frozen raw beef thawing on counter top. thaw under running water or in walk in cooler. |
| 2018-09-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried rice holding below 135f in steamer. cdi - fried rice reheated to 165f+. |
| 2018-09-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at back handsink; scrub brush stored in front kitchen handsi |
| 2018-09-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine and in soda nozzles. cdi - all cleaned during the inspection. |
| 2018-09-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p spray bottle of sanitizer above 200ppm chlorine; bleaching out test strip. cdi - diluted to 200ppm. |
| 2018-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit flies near cut lemons in kitchen. cdi - cut lemons were covered; continue working with pest control service provider to eliminate pests. |
| 2018-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counters. keep these in sanitizer once wet or place in laundry for cleaning. |
| 2018-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-09-21 |
45 |
4-501.11 maintain equipment in good repair. replace damaged door gaskets on reach in freezer door and low prep cooler door of sushi station. |
| 2018-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves and walk in cooler fan guards. |
| 2018-05-22 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p pic touched shredded cheese with fingers during the inspection. cdi -cheese discarded. |
| 2018-05-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf scrub brush stored in hand sink by cook line. cdi - brush removed without being asked. |
| 2018-05-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken in flip top stored above raw salmon in prep cooler below. cdi -flip top cooler rearranged with nothing below raw chicken. 3-304.15(a) discard gloves after a task is complete o |
| 2018-05-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine and in one soda nozzle. clean all. 4-501.114 maintain sanitizer at correct concentrations. -p dish machine chlorine con |
| 2018-05-22 |
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 tphc board filled out when manager a |
| 2018-05-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p in discussion about chicken wings, the pic described a par-cooking process for chicken wings. facility does not have approval f |
| 2018-05-22 |
37 |
3-304.13 - food may not be stored in contact with absorbant linens or napkins. paper towels stored in food containers with sushi fish and cut veggies in sushi cooler. cdi - papaer towels removed. |
| 2018-05-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one server helping with prep in kitchen and not wearing hair restraint. cdi - employee removed from kitchen. |
| 2018-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves, equipment handles, and handsink faucet handles throughout. |
| 2018-05-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one in use rice cooker for employee foods stored on top of large flour bin for facility use. cdi -rice cooker moved to designated area. |
| 2018-03-13 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed uncovered employee foods being stored on a large prep. table in the back of the kitchen while restaurant food was also being stored on and below the tabl |
| 2018-03-13 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed one employee rinse his hands in a prep. sink then proceed with other tasks. cdi- discussion with pic about when/where to wash hands. 2-301.12. follow the cleaning procedure to adequately wash yo |
| 2018-03-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked carrots hot holding on the stove top below 135f (see chart). cdi- ehs instructed pic to reheat product to above 165f and to keep stove burners turned on. |
| 2018-03-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one bottle of glass cleaner stored above soy sauce packets on a prep table. cdi- storage rearranged. 7-207.11 store labeled, employee medications to prevent contamination. -p observed o |
| 2018-03-13 |
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 cooling in a flip top cooler while at ~51f. cdi- product w |
| 2018-03-13 |
33 |
3-501.13 use approved thawing methods. observed uncooked tuna steaks being thawed at room temperature. |
| 2018-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/corroded wok burner holes at the wok line. pic has begun removing/repairing corrosion. improvement have been made since last inspection. |
| 2018-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the sides of the fryers and on clean equipment storage shelving above the prep. sink. |
| 2018-03-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the prep. sink faucet that is located near the mop sink. |
| 2017-12-20 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed employee food items being stored above sauce buckets below a prep. counter in the back of the kitchen. |
| 2017-12-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink nearest the 3 compartment sink. cdi- paper towel dispenser refilled. |
| 2017-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp, scallops, and pork stored above ready-to-eat foods (noodles, margarine sticks, dumplings) in flip top reach in cooler. vr within 10 days to ensure food is stored prop |
| 2017-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods (lettuce, tofu, hard boiled eggs) cold holding above 45f in a reach in cooler. cdi- items were discarded. instructed pic to monitor cooler and contact repai |
| 2017-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 1 soy sauce bucket being stored on the floor below a prep. sink and 2 buckets on the floor of the walk in freezer. |
| 2017-12-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door of kitchen propped open. |
| 2017-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cleaned plastic food storage tubs stacked while wet. |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/cracking ceramic around the wok burner holes. maintain smooth and easily cleanable.4-501.11 maintain equipment in good repair. observed a reach in cooler with an ambient operating temperature |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the backs of the handsink faucet knobs, the sides of the fryers, and on clean plate/dish storage racks near the back door of |
| 2017-12-20 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on a ceiling ventilation co |
| 2017-12-20 |
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 a rice scoop being stored in the food with the handle in direct contact |
| 2017-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crab sticks and cream cheese being stored above the fill lines of containers cold holding above 45f (see chart). cdi- items were relocated to a reach in cooler for cooling. |
| 2017-09-19 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed food items for employees being stored on a prep. table where restaurant food items were also being stored. |
| 2017-09-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employees handling their cell phones and one employee touch his face without washing hands before proceeding with other tasks. cdi by instruction, hands were cleaned. |
| 2017-09-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handling an uncooked piece of salmon then proceed onto other tasks without changing his gloves. cdi- employee changed gloves and washed |
| 2017-09-19 |
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 observed cooked rice being stored at room temperature while below 135f. pic indic |
| 2017-09-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats near the sushi flip top cooler. |
| 2017-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food storage tubs stacked while wet above a 1 compartment prep. sink. |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/cracking ceramic around the wok burner holes. maintain smooth and easily cleanable. |
| 2017-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a shelving unit above the 3 compartment sink. |
| 2017-06-09 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on 2 ceiling ventilation co |
| 2017-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation in-between the flat top grills. |
| 2017-06-09 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/cracking ceramic around the wok burner holes. maintain smooth and easily cleanable. |
| 2017-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food storage tubs stacked while wet above the 1 compartment prep. sink. |
| 2017-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen. the facility had the back door of the facility open with the air curtain turned off. instructed pic to keep doorways closed unless protected b |
| 2017-06-09 |
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 upon arrival to facility at 11:20am, |
| 2017-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice hot holding in a rice pot below 135f (see chart). cdi- rice preparation time was written onto tphc board and will be discarded if not sold within 4 hours. instruc |
| 2017-06-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inner portion of several soda dispensing nozzles. 4-501.114 maintain sanitizer at correct concentrations. -p observ |
| 2017-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages stored above bottled beverages in a beer and wine cooler. |
| 2017-03-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over minced garlic in the walk in cooler and raw fish stored over avocados in the sushi flip top reach in cooler. cdi- storage rearranged. |
| 2017-03-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked shrimp at 58f in a flip top cooler. pic indicated the shrimp was |
| 2017-03-16 |
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 an ice scoop stored in an ice bin with the handle touching the ice; and |
| 2017-03-16 |
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 facility keeping chicken w |
| 2017-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/cracking ceramic around the wok burner holes. maintain smooth and easily cleanable. 4-502.11(a) maintain utensils in good repair. observed 2 fryer baskets with frayed wiring. |
| 2017-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food storage containers stacked while wet above the 1 compartment preparation sink. |
| 2017-03-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the spray bar connection to the dish machine in poor repair and covered with duct tape. pic indicated a replacement has been ordered. |
| 2016-12-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers food safety certification. |
| 2016-12-16 |
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 an employee not wash his hands after handling soiled utensils |
| 2016-12-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee rinsing a wiping cloth in a hand sink and a knife being stored in the handsink nearest the 3 compartment sink. cdi- knife was relocated. 6-301.11 |
| 2016-12-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one package of raw beef stored on a shelf directly above vegetables in the walk in cooler. cdi- storage was rearranged. 3-304.11 food shall only contact surfaces of properly cle |
| 2016-12-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the soda nozzles and on the shield on the inside of the ice machine. |
| 2016-12-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice hot holding in a rice warmer below 135f (see chart). cdi- rice was placed on tphc and will be discarded if not sold within 4 hours. |
| 2016-12-16 |
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 the facility using tphc fo |
| 2016-12-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple cleaned plastic food storage bins stacked while wet. |
| 2016-12-16 |
45 |
4-501.11 maintain equipment in good repair. observed damage around the wok burner holes (corroding ceramic). |
| 2016-12-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the walk in cooler, on shelving above the 1 compartment prep. sink near the dish machine, around the wok line |
| 2016-12-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a damaged spray bar at the dish machine. |
| 2016-09-13 |
1 |
observed no certified food protection onsite for most of the inspection.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-09-13 |
13 |
•observed raw pork stored over veggies in the walk in, raw pork stored in a container of cooked shrimp, and raw salmon above mixed veggies- all of these were rearranged so that the raw was separate and/or under the ready-to-eat foods(foods that could be e |
| 2016-09-13 |
14 |
in discussion it was found that the sushi bamboo roller is not recovered in plastic everyday. this must be done every 4 hours or when switching between ready-to-eat roll and raw fish roll.4-602.11 clean the equipment and utensils used with tcs foods as r |
| 2016-09-13 |
22 |
observed sushi rice at 1045 at 80f and the time on the board said it began at 11. the time begins when the product falls below 135f( probably when vinager is added). time changed to reflect this earlier start time today.3-501.19 provide and follow writ |
| 2016-09-13 |
8 |
observed water being run into a pan out of the handsink today- dumped out to correct.observed an employee wash hands at the prep sink.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-09-13 |
33 |
observed pork thawing in standing water today- moved to refrigeration to correct.3-501.13 use approved thawing methods.use refrigeration, microwave, cooking process, or <70f running/draining water. |
| 2016-09-13 |
45 |
observed torn gaskets on the make table and on the walk in cooler. 4-501.11 maintain equipment in good repair.reminder to never use chlorine buckets for food. |
| 2016-09-13 |
26 |
observed grill cleaner in a windex bottle- labeled with sharpie to correct.observed windex stored on cart with sauces.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 7-201.11 store toxic materials to avoid contamin |
| 2016-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket to the middles door to the reach in cooler across from the stove. needs replacing. |
| 2016-06-20 |
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 the handles to the ice scoop, the msg scoop and the salt scoop stored i |
| 2016-06-20 |
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 shrimp cooling in a thick pan and tightly covered in the walk in cooler. |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp sauce and ginger sauce stored on top of ice above 45f. cdi-had the pic place ice all around the containers of sauce to allow for proper cold holding during lunch. |
| 2016-06-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a knife and a rag sitting in the handwash sink upon entering the kitchen. cdi-the items were removed from the sink. only handwashing can occur at a handwash s |
| 2015-09-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored over food in the walk in cooler today- drink moved to the bottom shelf to correct. |
| 2015-09-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed roaches in the ice today during the inspection. all ice discarded and ice machine was washed, rinsed, and sanitized during inspection. |
| 2015-09-11 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved peeled onions, washed broccoli, washed cucumber, and washed lemon uncovered in the walk in cooler. observed chicken and spring rolls uncovered in the |
| 2015-09-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved raw shrimp thawing in the prep sink and it was then cooked. the cooked shrimp were placed back into this prep sink to cool after that. this sink |
| 2015-09-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rice holding at <135f in the crock pot today-reheated during the inspection to correct. |
| 2015-09-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved the to-go menus and the menu on the counter where customers can order from without a disclosure or warning |
| 2015-09-11 |
45 |
4-501.11 maintain equipment in good repair.observed torn gaskets on the make table today. |
| 2015-09-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed to go cups stored in a container that had a dead pest inside. to go cups that had |
| 2015-09-11 |
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 on the walk in racks and the walk in gaskets today. |
| 2015-09-11 |
49 |
5-402.13 maintain sanitary sewage system.-pobserved the floor drain at the ice machine clogged today. vr in 10 days. |
| 2015-09-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple live roaches throughout the facility. pest control had just serviced the facility yesterday but there continues to be an issue. have pest management make another vis |
| 2015-05-22 |
1 |
2-102.12 certified food protection manager - c ensure that pic is a certified food protection manager; observed pic not a cfpm. |
| 2015-05-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meat products to prevent contamination; observed raw fish and raw beef stored above rte noodles and vegetables inside walk-in cooler. cdi raw meats store |
| 2015-05-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly hot hold phf products; observed steamed white rice stored inside bus tub on prep surface (rice is used in entrees when ordered and is |
| 2015-05-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed shelving and surfaces of lids to bulk food containers collecting food debris in need of cleaning; observed su |
| 2015-05-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring behind cook line in need of general cleaning.(general comment) under rule 3-101.11 honestly presented; ensure that all food products that are offered for sale are |
| 2015-05-22 |
31 |
3-501.15 cooling methods - pf; properly cool using approved methods; observed cooked shrimp cooling inside walk-in cooler measuring 79 degrees f; observed cooked chicken wings cooling in walk-in cooler measuring 95 degrees f. both product containers were |
| 2014-11-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - observed tile repairs needed in can wash. gave instruction. |
| 2014-11-26 |
37 |
3-307.11 miscellaneous sources of contamination - c observed meats in walkin in direct contact with plastic grocery bags. gave instruction to discontinue use. |
| 2014-11-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed shrimp sauce in individual containers for greater than 24 hours. gave instruction to date mark when needed. |
| 2014-11-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed utensils and sponge in handsink. removed and gave instruction. |
| 2014-11-26 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed open employee drinks on prep table and upper refrigerator shelf. removed and redirected. |
| 2014-11-26 |
1 |
2-102.12 certified food protection manager - c certified food protection manager required. no manager certified. |
| 2014-08-06 |
39 |
3-304.14 wiping cloths, use limitation - wet wiping cloths shall be stored in sanitizer solution between use. observed wet cloth in water at sushi make table and on cart at grill. gave instruction and placed in sanitizer. |
| 2014-08-06 |
33 |
3-501.13 thawing - fish in reduced oxygen packaging shall be opened before thawing. |
| 2014-08-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - no consumer advisory observed at point of order. consumer advisory statement is in frame on wall but not easily observed by customers. |
| 2014-08-06 |
22 |
3-501.19 time as a public health control - time is supposed to be used as a safety control for sushi rice. no time mark on product and temperature of rice was 124 f. gave instruction to mark rice with time removed from temperature control. repeat. |
| 2014-08-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - do not use handsinks for anything other than handwash. maintain handsink accessible and without articles in sink bowl. observed sponge for wiping in handsink. discarded sponge. |
| 2014-03-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - provide hand sinks in good repair. observed kitchen hand sink spraying out of side of spigot with water not going into sink bowl. gave instruction to repair. hand sink near sushi station sh |
| 2014-03-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - appropriate consumer advisory needed. only consumer advisory located in frame at back of dining area. copy of rule has been given. repe |
| 2014-03-20 |
31 |
3-501.15 cooling methods - use approved cooling methods. observed cooked shrimp cooling in lightly covered pan in walkin for less than 1 houjr. removed plastic wrap and gave instructions. |
| 2014-03-20 |
22 |
3-501.19 time as a public health control - time is being used as a public health control for sushi rice. the procedure was approved as evidenced by state letter. the manager states that new sushi rice is prepared every 4 hours. i gave instruction to p |
| 2014-03-20 |
41 |
3-304.12 in-use utensils, between-use storage - use only utensils with handles for dispensing foods. observed bowl used to dispense vetables. removed and gave instruction. |
| 2014-03-20 |
42 |
4-901.11 equipment and utensils, air-drying required - air drying of all utensils required. observed 2 employees towel drying utensils. gave instruction. |
| 2014-03-20 |
39 |
3-304.14 wiping cloths, use limitation - store wiping cloths in an approved manner. wet cloths should be held in approved sanitizer or clean, dry cloths stored on clean surface. gave instruction and corrected. |
| 2013-09-11 |
8 |
handsinks are to be used for handwash only. observed handsink by sushi station with rice and food debris in sink bowel. gave instruction to discontinue use of hand sink for other purposes. |
| 2013-09-11 |
20 |
maintain all cold foods stored below 45 f. observed sushi prep table and 1 small refrigeration units not holding food below 45 f. observed sushi tuna at 47 f, imitation crab at 48 f, cream cheese 49 in prep table for less than 4 hours. foods were returne |
| 2013-09-11 |
23 |
provide adequate consumer advisory at point of order. instructions had been given at last inspection to provide approved consumer advisory in the menu or on table tents or placards. facility has small consumer advisory on wall at back of facility that doe |
| 2013-09-11 |
27 |
variance for sushi rice is required. no variance has been obtained. gave instruction and forms for application to state. |
| 2013-09-11 |
7 |
there shall be no bare hand contact with ready to eat foods. observed manager pull rice from acidified rice for ph testing with bare hands. redirected and gave instruction. |
| 2013-09-11 |
36 |
6-202.15 outer openings, protected - keep all doors to outside closed or protected with screens or other barriers. rear door is being left open during operations to allow employees to exit to smoke. i have driven by while door was open multiple times a |
| 2013-09-11 |
45 |
maintain all equipment and ustensils in good repair. observed 2 refrigeration units needing adjustment or repair. observed broken wires on frier baskets. observed multiple broken plastic containers. gave instruction to repair or replace where needed. |
| 2013-09-11 |
30 |
facility must obtain variance for sushi process. no variance. gave forms and instruction. |
| 2013-02-14 |
6 |
(a) except as specified in ¶ (d) of this section; food employees shall clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands or arms for at least 20 seconds; using a cleaning compound in a handwashing sink |
| 2013-02-14 |
42 |
utensils/containers must be air dried before tight stacking. observed 1 stack of plastic containers tightly wet stacked. separated for proper drying and gave instruction. |
| 2013-02-14 |
39 |
wiping clothes must be held between uses in a chemical sanitizer solution at an approved concentration. observed clothes for use at sushi cutting board and on front line wet but not in sanitizer. gave instruction to store in approved sanitizer. |
| 2013-02-14 |
33 |
foods thawed with running water shall be completely submerged under water with a temperature of < 70 f. and with sufficient water velocity to agitate and float off loose particles in an overflow. shrimp thawing in colander with running water isolated to c |
| 2013-02-14 |
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 |
| 2013-02-14 |
20 |
sushi rice shall be under 4.6 ph or held by tcs. observed non-working ph meter and no ph logs. gave instruction. |
| 2013-02-14 |
14 |
maintain sanitizer in buckets or bottles for use on front line. observed sanitizer in bottles at approved concentration but stored in dish area at back. sanitizer was not in proximity to food operations. no sanitizer buckets for storing wiping towels. gav |
| 2013-02-14 |
6 |
thoroughly wash hands; after touching bare human body parts other than clean hands and clean; exposed portions of arms; after using the toilet room; after caring for or handling service animals or aquatic animals;after coughing; sneezing; using a handker |
| 2013-02-14 |
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 |
| 2013-02-14 |
4 |
keep employee drinks off food contact surfaces. observed employee drink with lid and straw on prep sink and open employee drink on prep table. both drinks near food. gave instruction for sanitary handling of employee food and drinks. |