| Violation Date |
Code |
Description |
| 2018-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on cold holding equipment. observed one light out under hood system. -1- repeat |
| 2018-10-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic bowls stored over clean dish machine drain board. -0- |
| 2018-10-12 |
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 wrapped rice bowl stored on shelf with food debris. observed clean cutti |
| 2018-10-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce cut 2 hour prior to inspection at 59f in standing water in wi cool |
| 2018-10-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed time not captured per tilt |
| 2018-10-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp sauce not designated on tphc held at room temperature all day in sushi station and at cook line. cdi - pic voluntarily discarded and placed cold product in service under |
| 2018-10-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp in direct contact with raw chicken. cdi - pic moved containers of chicken together in order of final cook temperature.3-302.11(a) separate unwashed produce from ready-to- |
| 2018-06-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat foods such as noodles, and pem cheese. cdi, ready to eat foods moved above unwashed produce. |
| 2018-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at sushi station with concentration less than 50ppm chlorine. cdi, sanitizer solution replaced. |
| 2018-06-29 |
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 shrimp cooling on counter at 98f. shrimp had been on counter for more than |
| 2018-06-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedcontainers with spices and aqueous solutions not labeled in chef carts. ensure all working containers are labeled once remo |
| 2018-06-29 |
33 |
3-501.13 use approved thawing methods. observed food establishment thawing fish on counter, not under running water, or in refrigeration. ensure that tap water is 70f or less if thawing under running water. |
| 2018-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at under counter coolers. |
| 2018-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout in need of cleaning. |
| 2018-06-29 |
54 |
6-303.11 intensity-lighting - c lighting shall be at least 50 foot candles in areas where food employees are working with utensilsand equipment. observed lights at sushi bar and lights at hibachi station less than 50 foot candles. observed missing light |
| 2018-02-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage being stored above food preparation counters. cdi drink was moved to designated area. |
| 2018-02-07 |
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 food employee not using a protective barrier when turning off the faucet. cdi spoke to pi |
| 2018-02-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce being stored over ready to eat foods (tomatoes, avocados, lettuce, or |
| 2018-02-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed metal bowls used yesterday still left in flip top unit. cdi bowls taken to ware washing. *much better from last inspection, make sure to wash eve |
| 2018-02-07 |
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 two containers of rice, pan of broccoli, tofu without date marking. cdi product was discarded. o |
| 2018-02-07 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refrigeration, under submerged running water (as long as water is not above 70 degrees and product doesnt rise above 45 degrees), as part of the cooking process, or per manufacturer |
| 2018-02-07 |
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 containers with spices and aqueous solutions not labeled. make sure to label all working containers once removed from orig |
| 2018-02-07 |
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 bracelet while performing food preparation. make sure to remove all jewelry prior to performing food prepara |
| 2018-02-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor. make sure to store food off the floor. |
| 2018-02-07 |
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 cutting boards on the floor at time of inspection. make sure to store in a clean dry location. cdi pic had cutting board |
| 2018-02-07 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed food establishment using single service to for dispensing of foods. make sure to use mult-use utensils that can be washed and sanitized. |
| 2018-02-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed food establishment using toaster to reheat foods at sushi station and holding product. toaster is not a approved method fo |
| 2018-02-07 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as baseboards, spray arms, basins etc shall be cleaned every 24 hours, prior to use or before use. observed spray arms clogged and significant build-up in basin. make sure t |
| 2018-02-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open a |
| 2018-02-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tile in kitchen by ware washing. make sure to replace nonabsorbent tiles. |
| 2018-02-07 |
54 |
6-303.11 intensity-lighting - c lighting shall be at least 50 foot candles in areas where food employees are working with utensils and equipment. observed lights at sushi bar and lights at hibachi station less than 50 foot candles and missing light bulbs. |
| 2018-02-07 |
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 utensils being stored in a container of water. make sure to store in use |
| 2018-01-24 |
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 chicken, noodles and broccoli that were cooked prior today. cdi pic stated it was prepared yesterday evening. explained to pic if p |
| 2018-01-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee donning gloves without washing hands after completing task. cdi food employee directed to wash hands.2-301.14 wash hands after activities that contaminate them. |
| 2018-01-24 |
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. -p upon entrance observed food employee cutting mushrooms with bare hand. mushrooms were to be cut for service; lunch |
| 2018-01-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink. cdi pic provided paper towels. |
| 2018-01-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs which had become cracked being stored directly on top of ready to eat vegetables (zucchini, carrots and onion mixture). cdi product was cooked to 165 degrees immedia |
| 2018-01-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p4-602.11 clean the equipment and utensils used with nontcs f |
| 2018-01-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding below 135 degrees. cdi product was discarded. |
| 2018-01-24 |
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 a dented can comingling with nondented cans. cdi pic removed to have credited from wholesaler. |
| 2018-01-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor flying insect in kitchen. make sure to have pest control address. |
| 2018-01-24 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed issues with hand washing, bare hand contact, employees not properly sanitizing and cleaning equipement/utensils. food establishment lacks control. need to have |
| 2018-01-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee drying rice container out. cdi pic stopped food employee. |
| 2018-01-24 |
45 |
4-501.11 maintain equipment in good repair. observed flip top unit with a split gasket and unit not holding product below 45 degrees. cdi items discarded. repeat points not deducted due to separate issue from last inspection. |
| 2018-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product holding flip top unit above 45 degrees. cdi pic discarded all product.*pic stated that unit was not working and had it repaired yesterday. food establishment should chec |
| 2017-12-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over a container of ready to eat cooked broccoli. cdi pic moved broccoli to top shelf. repeat. points not escalated; last inspection had 3 violations; |
| 2017-12-05 |
33 |
3-501.13 use approved thawing methods. observed tuna thawing in fridge; package clearly states to remove from vacuum packaging when thawing. cdi pic will ensure food employees open packaging in future to prevent potential bacteria growth; product was open |
| 2017-12-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water container being stored at ware washing above clean baseboard. cdi drink was discarded. |
| 2017-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in walk in cooler. repeat. pic did clean and try to repair shelving. make sure to continue trying to keep in good repair. points not escalated due to effort. |
| 2017-12-05 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed two mandolin cutters being stored with food debris on it. cdi pic removed from facility. repeat4-602.11 clean the equipment and utensils used wi |
| 2017-12-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open. |
| 2017-12-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing tile/damaged tile over ware washing. make sure to keep in good repair. |
| 2017-12-05 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing including drainboards, basins, spray arms etcshall be cleaned as often as accumulation occurs, every 24 hours or prior to use. observed debris hanging from spray nozzles on spray |
| 2017-11-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw pooled eggs cold holding on line above 45 degrees, observed raw shell eggs on hibachi station cold holding above 45 degrees, observed salads cold holding on line above 45 de |
| 2017-11-22 |
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 donning gloves without washing hands. cdi food employee stopped and directed to wash hands.observed |
| 2017-11-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken submerged/thawing on meat prep sink while shrimp was inside of basin being thawed under running water. cdi raw chicken was moved and shrimp was cooked above 165 degrees |
| 2017-11-22 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed microwave soiled from previous night. cdi pic will have it cleaned today.4-601.11(a) |
| 2017-11-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken and broccoli coming off at 148-150 degrees. cdi product was refried; food employee unable to reach cook tempera |
| 2017-11-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brown rice hot holding on counter at 118 degrees. cdi pic reheated to above 165 degrees and will keep on stove. repeat |
| 2017-11-22 |
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 two containers of chicken, noodles, rice, and container of soup (riu) not date marked. cdi pic was allowed to back date; insisted i |
| 2017-11-22 |
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 observed salad cooling tightly covered and stacked in layers (portioned up). cdi pi |
| 2017-11-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices and oils not labeled on cart in front of grill. make sure to label all working containers. repeat. |
| 2017-11-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items on the floor at time of inspection and underneath racks in walk in freezer. make sure to keep at least 6 inches off the flo |
| 2017-11-22 |
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 fo |
| 2017-11-22 |
45 |
4-501.11 maintain equipment in good repair. observed significantly rusting shelves in walk in cooler. make sure to keep in good repair. |
| 2017-11-22 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing including drainboards, basins, spray arms etc shall be cleaned as often as accumulation occurs, every 24 hours or prior to use. observed clogged spray nozzles on spray arm. make |
| 2017-11-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions comingling with food ingredients, single service and equipment. observed employee coats and aprons being stored over |
| 2017-09-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of rice hot holding below 135 degrees. cdi rice discarded. |
| 2017-09-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallop and shrimp being stored over a small pan of cooked eggs. cdi eggs were moved.**cooked eggs are not used in food establishment, was employee food. spoke to pic regarding |
| 2017-09-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub brush for washing equipment/utensils being stored in hand sink. cdi brush was removed from hand sink. repeat |
| 2017-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of raw cracked eggs on line cold holding out of temperature control and above 45 degrees. cdi eggs discarded. repeat points not escalated for just one item.*if seen in next |
| 2017-09-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.2-401.11 eating, drinking, or using tobacco - c employee shall have a designated area to eat, drink or use tobacco to avoid contamination of food, equipment and utensils |
| 2017-09-05 |
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 food employee at sushi station cutting cucumbers for sushi bare hand at time of inspection. cdi cucumber d |
| 2017-09-05 |
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 entry to food establishment, ob |
| 2017-09-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of cleaner and sanitizer not labeled. cdi pic labeled bottles. repeat 7-204.11 provide sanitizer at correct concentrations, diluting as required. -p o |
| 2017-09-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles containing oils and aqueous solutions; observed unrecognizable spices not labeled. make sure to label all |
| 2017-09-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in freezer and under shelving in the walk in cooler. cdi food was moved off the floor. repeat |
| 2017-09-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths sitting on food preparation counters. once wet, make sure to keep wiping cloths in buckets. |
| 2017-09-05 |
41 |
l3-304.12 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 food establishment using small bowls for scooping rice. cdi bowls were |
| 2017-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of bowls and plates. make sure all equipment/utensils air dry so sanitizer will work effectively. |
| 2017-09-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hats and aprons being stored on dry storage rack. observed employee keys, cell phone and drink cup sitting on hot holding statio |
| 2017-06-26 |
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. -p2-301.14 wash hands after activities that contaminate them. -pobserved several food employee enter |
| 2017-06-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon entry to food establishment, observed pans and utensils being stored in hand sink. cdi items were moved. |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 6-7 bags of beef that were left out last night thawing on counter above 45 degrees. cdi all items were discarded. repeat. |
| 2017-06-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle not labeled holding orange cleaner. cdi pic labeled container. |
| 2017-06-26 |
33 |
3-501.13 use approved thawing methods. thawing methods are in refrigeration, under running water, part of the cooking process, or where the product does not rise above 41 degrees. observed 6-7 bags of beef that were left out at night for thawing. cdi all |
| 2017-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in cooler. make sure to store food off the floor. cdi food moved off the floor. |
| 2017-06-26 |
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 food establishment covering food in reach in and walk in cooler |
| 2017-06-26 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c ware washing equipment, baseboards shall be cleaned before use, as often as needed to avoid contamination, and every 24 hours. observed on clean drain board food debris, employee beverage and lunch b |
| 2017-06-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed the doors open and un |
| 2017-06-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged wall cove near can wash. make sure to keep in good repair. |
| 2017-06-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions such as hats, apron and clothing being stored with dry storage items. make sure to have separate area for employee p |
| 2017-06-26 |
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 single service bowls being used scoops without handles. cdi all bowls re |
| 2017-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p upon entry to food establishment observed rice cold holding on counter at 62 degrees. cdi rice was taken to walk in cooler for rapid cool down. |
| 2017-03-24 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are in a refrigeration, under running water (water temps less than 70 degrees), part of the cooking process, or for a period of time that dose not allow the thaw portions to be raised above 4 |
| 2017-03-24 |
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 two containers of pasta, one container of rice and one container of chicke |
| 2017-03-24 |
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 pasta in walk in cooler cooling; please see chart above. based on cooling calculation pasta would not have hit cooling param |
| 2017-03-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf did not observe a thin probe thermometer. verification required. |
| 2017-03-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs in walk in cooler being stored above cooked pasta. cdi raw eggs were moved to bottom shelf. |
| 2017-03-24 |
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 food employee at ware washing going from dirty to clean. cdi e |
| 2017-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, bowls, equipment and utensils with food debris on it deemed as clean. cdi items returned to ware washing.4-602.12 (b) the cavities and door se |
| 2017-03-24 |
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 oil containers and aqueous solutions not labeled. make sure to label all working containers of food/food ingredients to pr |
| 2017-03-24 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment, baseboards etc shall be cleaned before use, as often as needed to avoid contamination of equipment/utensils and every 24 hours. observed on clean drain boards food debris, empl |
| 2017-03-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on food preparation counters. once wet, towels need to be placed in a sanitizer solution or laundered.3-304.14(e) store sanitizer containers used for wet wiping cl |
| 2017-03-24 |
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 single service soup containers being used in non-tcs foods such as rice, |
| 2017-03-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of cups and equipment. make sure to allow air drying to occur so sanitizer will work properly. |
| 2017-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed split and cracked gaskets throughout food establishment; at sushi reach in units, bar cooler, reach in units, and flip top units. observed rusting shelves throughout. make sure to keep in good repair. |
| 2017-03-24 |
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 watches and bracelets. make sure food employees do not wear anything but a plain wedding band to facilitate h |
| 2017-03-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to refuse area. make sure to keep closed.*shared facility, will contact other food establishments within next visit regarding this.* |
| 2017-03-24 |
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 splatter on walls in kitchen near dry storage, h |
| 2017-03-24 |
54 |
6-303.11 intensity-lighting - c lights shall be at least 50 foot candles at areas where food employees are working with food and utensils. observed three lights out in main kitchen, 4 lights out under hood and dim at sushi preparation area. |
| 2016-12-02 |
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 lo mein cooling at insufficient rate to meet cooling parameters . cdi changed cooling method. |
| 2016-12-02 |
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 lo mein cooling in large plastic bus tubs at insufficient rate. cdi chang |
| 2016-12-02 |
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 numerous containers of rice not dated cdi labeled product. |
| 2016-12-02 |
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 wooden sushi bowl in use. cdi by instruction.4-501.11 maintai |
| 2016-07-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the counter at sushi area. |
| 2016-07-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed waitstaff who scoop rice for service not wearing a hair restraint. |
| 2016-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed sushi case and stand up reach in holding foods above 45f. see temp chart. verification required. repeat. |
| 2016-07-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored above rte sauces in reach in unit. cdi items relocated. repeat. left at half points since facility made improvements on storage.3-302.11(a) separate the different |
| 2016-07-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drinks that was stored in reach in units next to and above foods for service. cdi items relocated. observed employee eating food in kitchen a |
| 2016-04-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food comingled with food for the facility in reach in units. cdi items relocated. repeat |
| 2016-04-08 |
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 soiled then clean dishes without handwashing. |
| 2016-04-08 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee handle broccoli with bare hands. cdi broccoli reheated to 174f. |
| 2016-04-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with black and white debris. |
| 2016-04-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored over dumpling, raw scallops over cooked salmon skin, raw egg stored over rte sauces, raw shrimp stored over egg and spring rolls, and raw food in sushi area sto |
| 2016-04-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed garlic/oil mixture sitting above chill line in prep top, tempura shrimp and white rice sitting out from overnight. |
| 2016-04-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility with leftover sus |
| 2016-04-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes that were wet stacked. |
| 2016-01-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored above food for the facility in walk in and personal drink stored on top of dish machine. cdi items relocated. |
| 2016-01-27 |
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 soiled the clean dishes without washing hands. |
| 2016-01-27 |
8 |
75-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink that was blocked at front sushi area and back handsink and sushi sink had containers and food stored inside. cdi items moved. |
| 2016-01-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee soil gloves than rinse off to continue food prep. cdi gloves changed and hands washed. |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed beef that was overstacked reach in unit by dish machine at 50f and holding tofu and lettuce above 45f. cdi items discarded from last night. verification required. repeat. |
| 2016-01-27 |
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 tuna, octopus, lobster salad, cabbage, and bean sprouts. cdi items dated. repeat. |
| 2016-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed potatoe peeler, scale, metal bowls, and knives stored as clean and soiled with debris. cdi items moved to sink for cleaning. |
| 2016-01-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bean sprouts, soy sauce, and ginger sauce stored on the floor of walk in unit. |
| 2016-01-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surfaces. repeat. |
| 2016-01-27 |
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 stored between prep surfaces where there is food debris and not e |
| 2016-01-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking above 3 comp sink. |
| 2016-01-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer buckets that were unlabeled. cdi buckets labeled. |
| 2015-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on prep areas in kitchen. |
| 2015-10-13 |
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 breaded chicken, and sauces with no date labels. cdi items labeled. |
| 2015-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw beef, shrimp sauce and ginger dressing held above 45 degrees. cdi all items taken to walk in to cool see chart above. |
| 2015-07-10 |
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 covered container cdi pic vented. -0 points- |
| 2015-07-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw fish stored under raw beef . cdi pic moved items to proper storage order.3-302.11(a) separate the different types of raw animal foods. -p observed ready to eat foods stored und |
| 2015-07-10 |
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, oils and sauces unlabeled throughout kitchen. |
| 2015-07-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed menu has filet mignon and pepper ny strip with no consumer advisory. cdi pic corrected consumer adviso |
| 2015-07-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surfaces throughout kitchen. cdi pic removed and placed in sanitizer buckets. |
| 2015-07-10 |
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 in use utensils stored in water at 90 degrees. cdi pic removed to dis |
| 2015-07-10 |
37 |
3-304.13 linens and napkins may not come in contact with food. observed linen napkins used as cover for food in walk in touching food. cdi pic removed linen napkins. |
| 2015-03-20 |
46 |
general comment4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf |
| 2015-03-20 |
41 |
general comment3-304.12 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. multiple scoops with no handles stored in containers of dry foods |
| 2015-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on cutting board at flip top. cdi - relocated to sanitizer. |
| 2015-03-20 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. buckets of dry goods stored on floor. place on plastic crate to elevate above floor. |
| 2015-03-20 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple containers of oils, water, sake, and dry spices at cook line with no labels. label all. |
| 2015-03-20 |
31 |
general comment3-501.15 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 wrapped while cooling in walk in cooler. cd |
| 2015-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on interior surfaces of ice machine. cdi - broken down and cleaned during the inspeciton. |
| 2015-03-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over produce in walk in cooler and raw chicken above raw beef and eggrolls in the walk in freezer. |
| 2014-11-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. two employee drinks stored on wire shelf above dry goods. cdi - relocated |
| 2014-11-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf scouring pad stored inside the handsink. cdi relocated. |
| 2014-11-25 |
13 |
general comment3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above rop raw fish. cdi - cooler rearranged with raw chicken on the bottom shelf. |
| 2014-11-25 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of food stored on floor of walk in freezer. relocate. |
| 2014-11-25 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on prep counters throughout facility. relocated to containers of sanitizer. |
| 2014-11-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up around chute and interior surfaces of ice machine. cdi - cleaned during the inspection. repeat violation. |
| 2014-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. accumulation of crumbs in bottom of reach in freezer at end of cook line. wipe out freezer. |
| 2014-08-25 |
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. cups with no handles stored in containers of rice and other dry goods. cdi - cups |
| 2014-08-25 |
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 recently prepped chicken in flip top prep unit to cool. cdi - chicken moved to walk |
| 2014-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on interioir surfaces of ice machine. cdi - ice machine cleaned during the inspection. |
| 2014-08-25 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed escolar on menu as white tuna in white tiger roll, halloween roll, hawaiian roll and under sushi 2 piece order as white tuna. change menus to say escolar everywh |
| 2014-03-17 |
4 |
2-401.11 eating, drinking, or using tobacco- observed uncovered employee beverage cups stored on shelf above prep line. store employee beverages below work contact surfaces, covered with a lid. cdi by removing employee beverages. |
| 2014-03-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- observed several knives stored on wall magnet with dried food debris. utensils must be clean to sight and touch. do not store utensils dirty on wall magnet. cdi by send |
| 2014-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- repeat- observed sahsimi fish at sushi bar without date marking. date mark raw fish with date package is opened or whole fish is prepped. ready to e |
| 2014-03-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- obserevd incomplete consumer advisory on the menu. steak is offered undercooked and will require consumer advisory identification. pic is ha |
| 2014-03-17 |
33 |
3-501.13 thawing- obserevd raw shrimp thawing in prep sink without running water. thaw raw shrimp under running water, in refrigeration, or as part of cooking process. cdi by placing shrimo under running water. |
| 2013-09-27 |
42 |
ensure clean utensils are stored in a clean, cleanable place. observed cutting board stored behind prep sink faucet. ensure all utensils are properly air dryed before stacking, observed wet nested pans. |
| 2013-09-27 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter.. |
| 2013-09-27 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed consumer advisory has been corrected for some items on menu, some items and to go menu s |
| 2013-09-27 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open lettuce, cream cheese, sushi fish with no date marking, cdi. |
| 2013-09-27 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed eggs being held at room temperature on habachi cart, observed lettuce 60f in sushi prep area, cdi by cooling. all tcs foods must be held un |
| 2013-09-27 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. observed raw meats stored over sauces in walk-in cooler, cdi |
| 2013-09-27 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-06-11 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-06-11 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting gloves on without washing hands; cdi by instruction. |
| 2013-06-11 |
8 |
ensure that handsinks are used for handwashing only. observed dish scrub pad stored in handsink; sink being used for rinsing and cleaning dishes; cdi by instruction. |
| 2013-06-11 |
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 destruction documentation from true world; vr to check le |
| 2013-06-11 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage; preparation; holding; and display. observed raw chicken stored over celery; sauces; raw fish ov |
| 2013-06-11 |
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 without changing gloves; going in and out of walk-i |
| 2013-06-11 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure on take out menu; dine in menu correct. facility is aware and wil |
| 2013-06-11 |
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: open lettuce; sushi fish; cream cheese; cooked noodles; etc must be date mar |
| 2013-06-11 |
22 |
ensure written procedures are maintained when using time as a public health control. observed no written procedure on site for sushi rice being held under time as a public health control; cdi by instruction. |
| 2013-06-11 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on sanitizer bottle; cdi by labeling. |
| 2013-06-11 |
42 |
ensure utensils are properly air dryed. observed containers wet nested. |
| 2013-06-11 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 65f; fish 50f in one reach-in cooler in sushi area. advised to move all products to other coolers and rapidly cool; vr to check coo |
| 2013-06-11 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |