| Violation Date |
Code |
Description |
| 2018-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on counter in sushi prep area. be sure wet wiping cloths are stored in sanitizer at the correct concentration between uses. |
| 2018-12-07 |
31 |
3-501.15 cooling methods - pf observed one container of cut cabbage in a plastic bag in prep top cooler at 50f. cabbage had just been cut then placed directly in prep top cooler. be sure to properly cool tcs foods before placing in prep top cooler. th |
| 2018-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of sanitizer that was labeled but label was no longer legible. be sure to relabel when label can no longer be read. cdi- bottle properly |
| 2018-12-07 |
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 noodles stored on c |
| 2018-02-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed back room employee possession comingling where areas of food ingredients/food preparation occurs. did observe food employee cell phone be |
| 2018-02-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in bathoom. make sure to replace with nonabsorbent tiles. repeat low risk points not escalated. |
| 2018-02-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed waste receptacle and grease receptacle doors open. make sure to keep close at all times.*shared area, will contact other food establishments within nex |
| 2018-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ceiling fan with significant dust over food preparation on line. observed build-up and debris on nonfood part of soda machine. make sure to increase |
| 2018-02-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed servers/food employees dispensing rice, soups, garnishment etc. make sure food employees wear proper hair restraint |
| 2018-02-27 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed cans comingling with dented cans. cdi truck was suppose to pick up and credit today; due to credit not |
| 2017-12-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved food employee touching hair and then proceed to go to walk in cooler wearing same gloves and continue with food pr |
| 2017-12-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice not marked with |
| 2017-12-21 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee cutting and portioning mushrooms up for use without washing first. cdi directed pic to have produce washed before processing for storage. y |
| 2017-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensil can air dry and sanitizer will work effectively. |
| 2017-12-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in bathroom. make sure to use nonabsorbent so they are smooth and easily cleanable. |
| 2017-12-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed significant amount of employee possession thorough out food establishment. containers marked with employee use being stored over food est |
| 2017-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan over food preparation areas with fan. make sure to increase cleaning frequency. |
| 2017-07-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone sitting on top of wax paper at sushi area. cdi cell phone moved and wax paper on top discarded. |
| 2017-07-10 |
46 |
why h4-501.14 warewashing equipment, cleaning frequency - c warewashing equipment including baseboards shall be cleaned every 24 hours, prior to use or as often as needed to avoid accumulation. observed calcium build-up on ware washing basin and spray arm |
| 2017-07-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 bottles of toxic substance not labeled. cdi directed pic to label all toxic substances; completed during inspection. |
| 2017-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the listed items; (crab, salmon, escolar, tuna, spicy crab, shrimp, and crab) at the sushi cold holding unit holding above 45 degrees. all items were discarded. pic was able to |
| 2017-01-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice not clearly mark |
| 2017-01-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. potentially hazardous foods, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours. p pic informed su |
| 2017-01-13 |
31 |
shy] 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 lettuce in reach in unit tightly covered with a lid that had just bee |
| 2017-01-13 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed doors open to both trash receptacle and recycling. make sure to keep closed.observed stor |
| 2017-01-13 |
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 a brace on hand. all items such as these shall be removed before starting food preparation to facilitate and e |
| 2017-01-13 |
35 |
3-302.12 food storage containers identified with common name of food - c all working containers of food/food ingredients removed from original container that are not easliy recognizable shall be labeled with a common name. observed containers of oil, curr |
| 2016-09-14 |
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 noodles in deep plastic containers and covered while cooling. cdi noodles |
| 2016-09-14 |
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 blanched asparagus, tuna, escolar, smoked salmon, crab sticks, pork, and diced chicken not date |
| 2016-09-14 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee touch cabbage with bare hands. cdi glovdes donned. |
| 2016-09-14 |
4 |
3-301.12 food employees may not use a utensil more than once to taste food to be served and prevent contamination when tasting. observed employee use cooling ladle to taste sauce and use same ladle to continue cooking. cdi ladle and food discarded.2-401.1 |
| 2016-09-14 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed facility with signed copies for health policy for all food employees. suggest frequent education on major illnesses and symptoms. cdi spanish policy |
| 2016-06-02 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed facility with albacore (white tuna) on sushi menu but uses escolar. menu must be changed. verification required. |
| 2016-06-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed facility with raw salmon for sushi stored above cooked eel. cdi items rearraged. |
| 2016-06-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink and black debris. |
| 2016-06-02 |
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 sliced pork at 49f from overnight. cdi item discarded. |
| 2016-06-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed sushi salmon, cooked eel, sushi sweet tofu, spring roll sauce, half and half, and shrimp sauce that was not dated. cdi items dated |
| 2016-06-02 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed facility with no thermometer in sushi display case. |
| 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 sliced pork that was tightly covered with ice packs inside and left in re |
| 2016-06-02 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed no data plate for facility dish machine. repeat. |
| 2016-06-02 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee wash hands at dump sink. cdi hands washing stopped. |
| 2016-06-02 |
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 with time logs fo |
| 2016-03-07 |
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 from last dinne |
| 2016-03-07 |
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 bean sprouts, peanut sauce, sushi tunas, imitation crab, shrimp, octopus, sushi salmon, crab salad, and eel not dated from items p |
| 2016-03-07 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed no data plate to know what levels machine should operate. |
| 2015-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed gasket for larger sushi reach in damaged and in need of replacement. -0 points- |
| 2015-10-29 |
37 |
protect food from contamination sources not specifically noted by code. observed nigiri wrappers being stored in container that had previously contained frozen fish. cdi by instruction. |
| 2015-10-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed sushi prep unit does not have an internal thermometer. |
| 2015-10-29 |
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 fried tofu, cream cheese , cooked fish in sushi prep not date marked. this includes fish used for preparation of sushi. |
| 2015-07-20 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf mobile cutting boards in need of resurgfacing or replacing. -0 points- |
| 2015-07-20 |
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 noodles tightly covered in walk in cooling and other items covered while |
| 2015-07-20 |
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 rice being marked from 11: |
| 2015-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on prep top at 65 degrees cdi lettuce taken back to walk in to cool observed at 45 degrees by end of inspection. observed beef on prep unit at 51 degrees out for more t |
| 2015-03-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed spring rolls being rolled with one bare hand. ready to eat foods that are foods that do not have to be f |
| 2015-03-26 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed the soap dispenser at the sushi handsink would not dispense soap and the hand pump soap had been watered down and was no longer effective. cdi - more soap provided. |
| 2015-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed curry in an ice bath was 50f. the ice bath was not sufficient for the height of the curry container. cdi - more ice was added and the curry cooled down to 45f. observed ra |
| 2015-03-26 |
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 a container of curry that had been cooked sitting on the counter at abov |
| 2015-03-26 |
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 rice scoops in water were taken by a staff member immediately upon my e |
| 2015-03-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the dumpster doors open. cdi - closed. |
| 2014-11-11 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep surfaces at cook line. |
| 2014-11-11 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf one container of cooked chicken date marked 11/24/14; all other items were date marked with the day prepared. cdi - this iste |
| 2014-11-11 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomatoes stacked above the crisp line holding at 58f. cdi - tomatoes above crisp line were removed; tomatoes below crisp line were at 43f. |
| 2014-11-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food pans stored as clean with stickers and sticker residue present. cdi - pans with stickers were sent to dish area for processing. vr - will return within 10 |
| 2014-11-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. sushi menu lists albacore (white tuna); albacore tuna and escolar are used interchangeably for this item. albacore and escolar are different species of fish and must be |
| 2014-08-12 |
1 |
2-102.12 - a certified food protection manager shall be present at all times during food prep and service. pics arrived approximately 20 minutes after the inspection began; staff already in kitchen preparing food at start of inspection. this became a 2 p |
| 2014-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. water bottle stored on prep surface and coffee cup stored above prep unit at cook line. cdi - both drinks relocated. |
| 2014-08-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p case of unwashed tomatoes stored on top shelf above sauces and washed produce items. cdi - relocated tomatoes to shelf with other unwashed produce. |
| 2014-08-12 |
45 |
4-101.19 - non-food contact surfaces that are exposed to splash, spillage, or other food soiling shall be smooth and nonabsorbant. cardboard used to line shelves of wire rack in dry storage area. replace with plastic or metal. |
| 2014-08-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p spray bottles of sanitizer at 0ppm. cdi - sanitizer bottles dumped out, sanitizer remade, verified with test strips. |
| 2014-02-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. keep food contact surfaces cleaned to sight and touch. observed soiled knives on wall and soiled tomato slicer. cdi items moved for washing.4-501.114 manual and mec |
| 2014-02-26 |
49 |
5-203.14 backflow prevention device, when required - p. backflow prevention device required on hose bibb if hose is attached. observed can wash faucet turned on and spray nozzle still attached. cdi hose detached to alleviate pressure. |
| 2014-02-26 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in chemical sanitizers between uses. observed wet cloths stored on prep surfaces throughout kitchen. |
| 2014-02-26 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in smaller containers and separated in smaller portions. observed large plastic containers completely filled with rehydrated noodles. cdi items discarded. |
| 2014-02-26 |
26 |
7-201.11 separation-storage - p. toxic chemicals shall be stored away from food and food contact surfaces. observed sternos stored near prep sink, on the bottom with cutting boards. cdi items moved. |
| 2014-02-26 |
22 |
3-501.19 time as a public health control - p,pf. written time procedures should specify how will time be logged and food shall have a time stamp or log. observed sushi rice without documented time stamp when held at room temperature. cdi rice discarded an |
| 2014-02-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated if prepared or opened for 25 hours. foods at 41f and below have a 7 day shelf life, and foods 42-45f have a 4 day |
| 2014-02-26 |
18 |
3-501.14 cooling - p. phf/rte foods shall be shall be cooled from 135f to 70f in 2 hours and 69-45f or below in 4 hours. observed rehydrated noodles from yesterday at 48f. cdi item discarded. |
| 2014-02-26 |
12 |
3-202.18 shellstock identification - pf. shellstock shall have tags or labels identifying product. observed bags of clams with no tags or labels available. cdi items discarded. |
| 2014-02-26 |
9 |
3-201.15 molluscan shellfish - p. obtain mulluscan shellfish from approved sources. observed clams in cooler from an unknown vendor. cdi clams denatured and discarded. |
| 2014-02-26 |
6 |
2-301.12 cleaning procedure - p. hand washing shall occur for 10-15 seconds and barrier used to turn off faucet. observed employees wash hands less then 10 seconds and turn off sinks with bare hands. cdi hands rewashed. |
| 2013-09-06 |
22 |
when time as a public health control is being used, ensure written procedures are available on site and properly followed. observed no written procedures for sushi rice being held using time as a public health control, vr. |
| 2013-09-06 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking system in place, vr to check date marking. |
| 2013-09-06 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employees changing tasks multiple times, leaving kitchen area, passing through doors, touch |
| 2013-06-06 |
12 |
3-402.12 ensure that any fish that is to be sold partially cooked has been properly parasite destroyed; and written documentation of parasite destruction is available on site. observed no parasite letters for true world or kgi (sushi fish distributors); |
| 2013-06-06 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed rice noodles and chicken broth mixture stored at room temperature; cdi by cooling. |
| 2013-06-06 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee washing hands with gloves on; cdi by instruction. |
| 2013-06-06 |
31 |
ensure proper methods are used for cooling tcs foods. observed deep container of chicken tightly covered while cooling; cdi by moving. |
| 2013-06-06 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking system in place. items such as: cut cabbage; cooked chicken; open cream and prepared noodles must be date ma |
| 2013-06-06 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. |