| Violation Date |
Code |
Description |
| 2018-12-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed toaster oven at sushi area with household use only written on the bottom. provide commercial toaster oven if one is requir |
| 2018-12-11 |
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 cell phones on prep surface at sushi station and on prep table in kitchen. cdi: cell phones removed. |
| 2018-12-11 |
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 bowl being used as scoop in garlic. cdi: bowl removed and pic educated s |
| 2018-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets at 0ppm chlorine. cdi: buckets were refilled with properly concentrated sanitizer. |
| 2018-12-11 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee food stored over customer food. observed employee jackets hanging and stored on racks with customer food and drink syrups. cdi: all items relocated to desig |
| 2018-12-11 |
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 cooling in walk in in deep, plastic bus tub while tightly covered. |
| 2018-12-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed astrisk on specials menu is a different symbol than that on the main menu, which is where the consumer ad |
| 2018-12-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no time mark on rice held a |
| 2018-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed steak and chicken in prep top cooler to be overstacked, and therefore out of temperature. all items in containers below chill line were at or below 45f. cdi: meats rapidly coole |
| 2018-12-11 |
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 noodles cooling at a rate of 0f/min in walk in cooler. cdi: noodles separated into two containers and moved to walk in freez |
| 2018-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dump sanitizer bucket contents in handsink. observed employee get water for sanitizer buckets from handsink. cdi: employee was educated on using the ha |
| 2018-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed tray of raw salmon and himachi over ready to eat sauces in sushi reach in cooler. observed raw fish over rice cakes in sushi reach in freezer. observed raw beef over brown sauce |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in roll top prep unit on line above 45f. observed unit holding above 45f. pic stated that temperatures were checked prior to opening and unit was properly funct |
| 2018-09-28 |
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 one container of fish in sushi area with two date stickers. observed container of seaweed salad opened yesterday without date. c |
| 2018-09-28 |
22 |
3-501.19 time as a public health control- observed two tempura shrimp 97f at sushi area on counter. shrimp is cooked and used for lunch period and discarded after lunch. added tempura shrimp to approved tphc procedures and labeled with time. |
| 2018-09-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed mutliple cutting boards with deep grooves/pits/stains.4-502.11(a) maintain utensils in good repair. observed both fryer baskets with broken |
| 2018-09-28 |
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 bowls without handles stored in containers of cooked rice, plastic cont |
| 2018-09-28 |
54 |
4-204.11 ventilation hood systems, drip prevention - c ensure that hood system is properly functioning to prevent grease accumulation. observed grease build up on front part of hood with potential for dripping onto food prep surfaces. |
| 2018-09-28 |
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 multiple bins of salt, sugar, flour etc. without labels. |
| 2018-06-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed blanched broccoli without t |
| 2018-06-11 |
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 drop and pick up tongs off of floor and take tongs to |
| 2018-06-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed containers of raw shrimp being stored on shelf above ready to eat wasabi, whipped cream, and other sauces in prep cooler. ehs explained to pic that storage order must be cor |
| 2018-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes being stored as clean with food debris on them. cdi: pic took dishes to be properly cleaned. |
| 2018-06-11 |
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 repeat observed noodles cooling at a rate of 0.02 deg/min in walk-in and then in the freezer at 0.22 deg/min. observed lettuce coolin |
| 2018-06-11 |
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 one container of cooked noodles from last night without a date label. cdi: pic properly dated noodles. |
| 2018-06-11 |
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 repeat observed white rice and noodles cooling almost to the top in bus tubs in wal |
| 2018-06-11 |
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. repeat observed cleaning needed on floors and walls behin |
| 2018-06-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored on counter upon arrival. observed sanitizer bucket with wet wiping cloths measure 0ppm chlorine at sushi station. cdi: sanitizer was remade. eh |
| 2018-06-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying dishes with dry wiping cloth. this cloth was the same cloth used by dishwasher to dry hands. ehs advised that all dishes must be air-dried. ehs discouraged |
| 2018-06-11 |
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 paper towels being used in the bottoms of containers to soak up |
| 2018-06-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on gaskets of several coolers on cookline and at sushi station. observed cleaning needed on exterior of equipment in the crac |
| 2018-06-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open containers of wasabi and ginger and two squeeze bottles being stored right next to sushi station hand sink. ehs suggested re |
| 2018-03-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed squid salad with date of 10/31. ehs and pic knew this date was not correct. ensure all dates are correct and old date labels are remove |
| 2018-03-19 |
8 |
6-301.14 post a hand wash sign at each handsink. observed no hand washing sign posted at sushi hand sink. cdi: hand washing sign provided. |
| 2018-03-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef on sheet pan being stored on top of box of iceberg lettuce. observed raw beef in bowl being stored on top of red bell pepper in prep top. observed raw salmon and other fis |
| 2018-03-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pic state that breading for tempura chicken/shrimp etc. is replaced daily. when asked how often dry breading is sifted pic stated they do not sif |
| 2018-03-19 |
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 repeat observed white rice cooling at a rate of 0.06 deg/min, did reach 45f by end of inspection, blanched broccoli at 0.09 deg/min, |
| 2018-03-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed prep cooler holding food items above 45f including raw beef, raw chicken, raw shrimp, tofu, and spring mix. cdi: pic adjusted |
| 2018-03-19 |
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 repeat observed raw shrimp in deep container cooling in reach-in cooler where other |
| 2018-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink being stored next to sushi cutting board and another personal thermos being stored on sushi cutting board. observed employee drink being stored |
| 2018-03-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored on cutting boards of sushi station. cdi: pic relocated cloths to sanitizer bucket. observed sanitizer bucket with wiping cloths in kitchen with |
| 2018-03-19 |
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 debris collecting in containers where clean small bowls/cups are being stored by expo line. observed build-up in the gla |
| 2018-03-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed togo boxes being stored on a low shelf in need of cleaning by cookline. |
| 2018-03-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board of prep top cooler with heavy discoloration. repair or replace.4-101.11 food contact surfaces shall be made of safe materials. n |
| 2018-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the cracks and crevices of equipment and prep surfaces throughout kitchen. observed cleaning needed on the exterior of soy sauce |
| 2018-03-19 |
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. repeat observed cleaning needed on the floors and walls b |
| 2018-03-19 |
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 spice shakers and containers of white granular without labeling. observed squeeze bottle in prep cooler without labeling. |
| 2017-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinking redbull while peeling shrimp, employee was setting redbull down on prep surface between sips. 2-401.11 eating, drinking, or using tobacco - c |
| 2017-11-06 |
6 |
2-301.14 when to wash - p observed employee sneeze into shirt upon arrival and move back to food prep without glove change or hand wash. observed same employee peeling shrimp, move away from area to allow ehs to take temperatures in reach-in cooler, and t |
| 2017-11-06 |
8 |
5-203.11 handwashing sinks-numbers and capacities - pf observed hand sink by cook line to be out of order. hand sink by dish machine is also out of order. verification required to ensure hand sinks have been fixed. |
| 2017-11-06 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p repeat observed large containers in walk-in cooler used for salad and dressings with black build-up in the crevices of interior lid. observed bus tubs in |
| 2017-11-06 |
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 salad cooling at a rate of 0.06 deg/min in walk-in cooler. proper cooling rate is 0.12 deg/min. cdi: pic added ice to salad |
| 2017-11-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed raw steak filet in a bowl, sitting above chill line in prep top cooler to |
| 2017-11-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep cooler and by prep sinks with discoloration and deep scoring. ehs explained to pic about resurfacing or replacing cutti |
| 2017-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed build-up on rice cooker lids, cleaning needed on walk-in cooler fan, and build-up on prep cooler gaskets. |
| 2017-11-06 |
51 |
6-501.18 maintain hand washing sinks, toilets and urinals clean. repeat observed hand sink faucets in need of cleaning. |
| 2017-11-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. repeat observed cleaning on floors and walls throughout k |
| 2017-11-06 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed bowl of raw, whole fish being stored in the walk-in with other items to be used for sushi. pic stated bowl of fish was for employees only. cdi: ehs advised reloca |
| 2017-11-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with wiping cloths with 0 ppm chlorine and 0 ppm quat. cdi: pic removed bucket to be re-filled with sanitizer. |
| 2017-06-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of sauces, spices, and other dry ingredients without labels. label items and re-label when labels fall |
| 2017-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic containers being used for spices, sesame seeds, and other dry food products with build-up and food residue on them. observed sticker residue l |
| 2017-06-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being stored on shelf above ready-to-eat foods in prep cooler. cdi: pic relocated raw chicken. |
| 2017-06-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed white rice and lo mein noodles without dates from last night in the walk-in cooler. all other items in establishment were properly |
| 2017-06-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fruit fly presence in the back of restaurant by dry storage. |
| 2017-06-21 |
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 two containers of white rice in the walk-in cooler, cooked last night, that were at temperatures above 45f. rice was being c |
| 2017-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rice cookers with build-up on lids. observed build-up on shelf below dry ingredient containers by the cook line. observed cleaning needed on walk-in |
| 2017-06-21 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build-up on cook line hand sink faucet knobs. observed hand sinks in need of cleaning throughout facility. |
| 2017-06-21 |
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 cleaning needed on floors and walls throughout. food debris is collecting on t |
| 2017-06-21 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed re-caulking/sealing needed on prep tables. rubber caulking has |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler at sushi station. repeat violation improvement from last inspection. |
| 2017-03-20 |
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 scoop handle down in rice. cdi: scoop was stood straight up, with handle |
| 2017-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 0ppm chlorine with wet wiping cloths in bucket. cdi: liquid changed and chlorine added at proper concentration.3-304.14(e) store sanitizer containers used for wet wiping cloths off |
| 2017-03-20 |
33 |
3-501.13 use approved thawing methods. observed several packages of fish thawing on counter at sushi station. cdi: fish was placed in cooler to thaw. |
| 2017-03-20 |
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 california rolls for lunch |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of chicken in prep cooler above 45f. cdi: item rapidly cooled. |
| 2016-12-29 |
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 bowl being used to scoop rice at hibachi station. |
| 2016-12-29 |
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 cut chicken cooling in prep cooler. cdi: chicken moved to walk in cooler. |
| 2016-12-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed bulk containers of dry goods with no label. repeat violation |
| 2016-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed split and torn gaskets on coolers throughout facility. |
| 2016-12-29 |
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 wet stacked glasses at the bar and wet stacked quart containers at drying rack. cdi: items separated for drying. repea |
| 2016-09-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on the ceilings around hvac covers, |
| 2016-09-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks around the faucets and lug nuts of the faucets. repair. -1- |
| 2016-09-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on handsinks and pep sinks. clean. -.5- |
| 2016-09-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected lips on stacked styrofoam cups in the bar. keep lip area covered. -0- |
| 2016-09-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked glasses and pans throughout the facility. separate these and allow to air dry using pyramid stacking or other method which allows air flow to air dry. -.5- |
| 2016-09-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on cutting boards. cdi - pic moved these to soiled linen container. -0- |
| 2016-09-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled shakers and squeeze bottles of oils and spices at the cook line and in the sushi bar. cdi - pic labeled these. |
| 2016-09-16 |
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 freshly prepared salads, raw shrimp and other items cooling in reach in an |
| 2016-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the inside and outside of stacked metal pans over prep sinks. cdi - pic placed these in the dish room for cleaning. -1.5- |
| 2016-09-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at two handsinks in the sushi area and bar. cdi - pic given signs today. -1- |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef, chicken , diced chicken , and tuna greater than 45 degrees. cdi took to walk in to cool. |
| 2016-06-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed tilapia in use had no parasite letter . verification required. |
| 2016-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dried seaweed on shelf in rear storage area in open package not protected from contamination. |
| 2016-06-23 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink near grill unable to reach 100 degrees . verification required. |
| 2016-06-23 |
51 |
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 observed no waste receptacle in employee restroom and females are to use this restroom cov |
| 2016-06-23 |
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 observed microwave in kitchen with cracking and peeling interior. |
| 2016-03-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pipe leaking under three compartment sink near grill area. |
| 2016-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris on equipment near grill area and shelving in walk in. |
| 2016-03-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit near grill needs to be resurfaced or replaced. -0 points-4-101.11 food contact surfaces shall be made of safe ma |
| 2016-03-03 |
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 and sauce bottles in grill area not labeled. -0 points- |
| 2016-03-03 |
33 |
3-501.13 use approved thawing methods. chicken thawing sitting on counter . cdi corrected by intstruction and took to walk in to continue to thaw. |
| 2016-03-03 |
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 in gray bus tub in wa |
| 2016-03-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed beef and raw shell eggs stored above seafood in reach in . cdi reordered. |
| 2015-11-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed no pic upon entrance to restaurant. pic showed up early in the inspection. |
| 2015-11-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shrimp over sauces, raw salmon over crab mix and raw tuna over lobster sticks. cdi items rearranged. repeat. 3-302.11(a)(4) protect food in storage using covered containers, i |
| 2015-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed items from last night (rice cooker, pans, skillets, skimmers, and utensils) that were soiled with debris. cdi items moved for cleaning. repeat. |
| 2015-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed sushi prep unit, next to prep freezer, at 51f and holding tcs foods at 50f and above. cdi items discarded. verification required. |
| 2015-11-19 |
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 multiple containers without handles used as scoops in stored inside var |
| 2015-11-19 |
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 sink and dispenser by fryeer, wall behind grill, |
| 2015-11-19 |
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 sushi rice t |
| 2015-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed fried dumplings held on counter at 113f. cdi items reheated. keep dumplings under hot area to maintain holding temperatures. |
| 2015-07-23 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handle noodles with bare hands. cdi hands washed gloves donned. |
| 2015-07-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at back handsink near dish machine. cdi paper towel provided. 6-301.11 provide soap for handwashing at each handsink. -pf. observed no so |
| 2015-07-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed butter stored in same containers as raw beef and raw crab, and raw beef stored over edamame. cdi items relocated. reeat. |
| 2015-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on counter of prep table and employee food comingled with food for the facility. |
| 2015-07-23 |
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 container of rice that was |
| 2015-07-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. clean ice machine to prevent accumulation of debris. observed ice machine soiled with black and pink debris. cdi cleaning started. suggest cleaning ice m |
| 2015-07-23 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp in prep sink that was not fully submerged underwater thawing. cdi shrimp placed in containers with water with running water on top. repeat. |
| 2015-07-23 |
35 |
3-601.12 food shall be offered for human consumption in a way that does not mislead or misinform the consumer. observed escolar that is labeled white tuna on main menu. verification required. |
| 2015-07-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed waitstaff scooping rice and soup in bowls without hair restraints. |
| 2015-07-23 |
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 handles of utensils stored in food and bowls used as scoops in rice and |
| 2015-07-23 |
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 sink, dispensers, walls behind grill, floors und |
| 2015-07-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed restaurant week menu missing full consumer advisory for undercooked items. verification required. |
| 2015-03-09 |
13 |
3-302.11 (a) separate raw animal foods from rte foods, and separate raw animal foods according to final cook temperature. observed rawe chicken stored over raw crab and raw beef in reach in and vegetables stored in same container as raw shrimp. cdi items |
| 2015-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed plates, bar gun, and ice machine soiled with debris. cdi items moved to sink and machines cleaned. |
| 2015-03-09 |
31 |
3-501.15 quicly cool foods by leaving foods open/vented to allow hot air to escape. observed lo mein in walk in cooler cooling and tightly closed. cdi items uncovered. |
| 2015-03-09 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing at room temperature on counter. |
| 2015-03-09 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. observed facility have white tuna on menu but invoices show that it is escolar. verification required. |
| 2015-03-09 |
39 |
3-304.14(b) hold in use wiping cloths in sanitizer between uses. observed wet cloths underneath cutting boards and on prep surfaces when not in use. |
| 2015-03-09 |
47 |
4-601.11(c)/4-602.13 keep the equipment clean to avaoid build up of dust, food residue, or debris. observed microwave soiled with food debris. repeat. |
| 2015-03-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods. observed facility without thin probe thermometers in facility. verification required. |
| 2014-10-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility prep unit doors and inside, microwave, r |
| 2014-10-21 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. 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. observed facility with plastic bins, us |
| 2014-10-21 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of ginger stored on floor.3-305.14 food preparati |
| 2014-10-21 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed facility with unlabeled bottle of sanitizer. cdi item labeled. |
| 2014-10-21 |
22 |
3-501.19 time as a public health control - p,pf. 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 disc |
| 2014-10-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 facility with cont |
| 2014-10-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility with rehydrated ga |
| 2014-10-21 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed ice and strainer stored in two different hand sinks. cdi items moved to allow hand washing. |
| 2014-10-21 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees put on gloves without hand washing. cdi hands washed.2-301.15 where to wash - pf. 2-301.15 only wash hands in hand washing sink.-pf. observ |
| 2014-10-21 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager and have supervisory control in the kitchen. observed someone with ansi accredited certification, but did not have knowledge o |
| 2014-09-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed sponge stored in bar hand sink. cdi item moved. |
| 2014-09-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 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 tuna stored inside containe |
| 2014-09-16 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottle of cleaner labeled as sanitizer. cdi item relabeled. repeat. |
| 2014-09-16 |
41 |
3-304.12 in-use utensils, between-use storage - c. 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 handles in ice and su |
| 2014-09-16 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability - c. 5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin near bar area. |
| 2014-09-16 |
37 |
3-307.11 miscellaneous sources of contamination - c. protect food from contamination sources not specifically noted by code. observed container of food stored another food container, and washed vegetables stored in original box. cdi items discarded.\ repe |
| 2014-09-09 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing gloves without handwashing. cdi hands washed. |
| 2014-09-09 |
7 |
3-301.11 preventing contamination from hands - p,pf. 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 employees handling oranges for service with bare hand |
| 2014-09-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. 3-302.11(a) separate the different types of raw animal foods. -p. observed raw tuna stored over vegetables |
| 2014-09-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. 4-501.114 maintain sanitizer at correct concentrations. -p (chlorine sanitizer shall be 50-200ppm). observed two sanitizer bucket |
| 2014-09-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed rice at 68f, and broccoli at 51f on prep table. cdi ite |
| 2014-09-09 |
18 |
3-501.14 cooling - p. 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed rice in cooler at 52f that was cooked the night before. cdi item discarded. repeat. |
| 2014-09-09 |
31 |
3-501.15 cooling methods - pf. 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 facility tightly covering and stacking sal |
| 2014-09-09 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickled ginger stored on floor in facility.3-307.11 miscell |
| 2014-09-09 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths under cutting board and sanitizer buckets stored on the floor throughout kitchen. |
| 2014-09-09 |
41 |
3-304.12 in-use utensils, between-use storage - c. 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 facility storing sco |
| 2014-09-09 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed bottle of cleaner labeled as sanitizer. cdi bottle relabeled. |
| 2014-05-08 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handsinks shall be used for handwashing only. observed employee dumping pitcher contents in sink and observed ice and spoon stored in handsink. cdi items moved employee instructed by pic. |
| 2014-05-08 |
1 |
. 2-102.12 certified food protection manager - c. pic with ansi accredited certification shall be present during all hours of operation. observed no one on staff with food protection certification. repeat. |
| 2014-05-08 |
7 |
3-301.11 preventing contamination from hands - p,pf. no bare hand contact with ready to eat food. observed employee place pineapples in cooler with bare hands. cdi item discarded and hands washed. repeat |
| 2014-05-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed raw fish thawing above sauces used for sushi area; chicken, beef, and shrimp stored over rte foods; beef a |
| 2014-05-08 |
41 |
3-304.12 in-use utensils, between-use storage - c. in use utensils shall be stored up and above food. observed scoop handles stored in food. |
| 2014-05-08 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled uncovered in shallow metal containers, and separated into smaller portions. observed rice being cooled in big plastic bins. lettuce in reach in cooler tightly wrapped and covered. cdi rice discarded, le |
| 2014-05-08 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer when they are not in use, and sanitizer buckets shall be stored off the floor. observed wet cloth on counter, and several buckets stored on floor in kitc |
| 2014-05-08 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135f-70f in 2 hours and 69f to 45f and below in 4 hours. observed rice from last night at 51f. cdi item discarded. repeat. |
| 2013-11-05 |
18 |
3-501.14 cooling. cooked tcs (time/temperature control for safety) food shall be cooled to 70f within 2 hours and to 45f within a total of 6 hours. observed two bins of rice that had been made the day before were 51f. cdi - voluntary discard. |
| 2013-11-05 |
6 |
2-301.14 when to wash. food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles. observed food employees were not washing their ha |
| 2013-11-05 |
1 |
2-101.11 assignment. no person in charge was present during the first 45 minutes of inspection. a person in charge must be present at all times. pics arrived 45 min into the inspection. cdi. |
| 2013-11-05 |
7 |
3-301.11 preventing contamination from hands. bare hand contact with ready to eat food is not permitted. observed an employee was making salads and handling lettuce and other ingredients with bare hands. cdi- salads were thrown away and instruction giv |
| 2013-11-05 |
8 |
6-301.12 hand drying provision. hand sinks must have paper towels at all times. observed no hand sinks had paper towels in the facility. cdi- a box of paper towels had come in today and paper towels were placed at all hand sinks. |
| 2013-11-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. facility must keep raw meats seperated from ready to eat food and store in a manner where they will not contaminate other food. observed raw chicken stored above shrimp sauce. |
| 2013-11-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 d |
| 2013-11-05 |
34 |
4-302.12 food temperature measuring devices |
| 2013-11-05 |
23 |
3-603.11 consumptii .on of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. facility must add a disclosure such as this items is raw or this items may be served raw or undercooked to their consumer advisory. als |
| 2013-11-05 |
26 |
7-102.11 common name-working containers. facility must label all working containers of chemicals with the common name of the chemicals. observed 6-8 sanitizer bottles unlabled. cdi- labeled. 7-204.11 sanitizers, criteria-chemicals. maintain sanitizer |
| 2013-11-05 |
31 |
3-501.15 cooling methods. cool foods using proper methods such as shallow uncovered pans or ice baths. observed rice that had been cooled in deep covered containers and was still warm. cdi- discarded. |
| 2013-11-05 |
35 |
3-302.12 food storage containers identified with common name of food. label dry goods such as sugar, flour ect. |
| 2013-11-05 |
22 |
3-501.19 time as a public health control. facility needs a procedure for time as a public health control for the sushi rice and to clarify the time keeping. rvr - template given. |
| 2013-07-15 |
4 |
employees shall not eat in the kitchen. observed employees were eating their lunch on prep surfaces in the kitchen. cdi. |
| 2013-07-15 |
8 |
place employees must wash hand signs at all hand sinks. observed bar and sushi bar need hand wash signs. cdi by instruction. |
| 2013-07-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. store raw meats according to final cook temperature and below ready to eat products observed raw meats stored over sauces and vegetables in the walk-in and line cooler. cdi. |
| 2013-07-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 day |
| 2013-07-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. facility needs a disclosure statement sushi as contains raw or undercooked ingredients in addition to the reminder statement that is foot n |
| 2013-07-15 |
27 |
3-502.11 variance requirement. facility must submit for and comply with variance requirements, including a haccp plan, for the acidification of rice to render it non tcs. the other choice is the facility must use time as a public health control which al |
| 2013-07-15 |
30 |
facility must comply with variance requirements or use time as a public health control for sushi rice. see #27. cdi by insturciton. |
| 2013-07-15 |
35 |
3-302.12 food storage containers identified with common name of food. observed unlabeled dry goods containers. cdi. these must be labled with the common name. |
| 2013-07-15 |
39 |
3-304.14 wiping cloths, use limitation. facility shall store wet wiping cloths in sanitizer between uses. observed wet wiping cloths on cutting boards and counters. cdi. |
| 2013-07-15 |
2 |
2-103.11 (m) person in charge-duties. facility must have an employee health policy, inform their employees of this policy, and enforce this policy. this policy must be in compliance with the nc rules. facility was left a copy of the health departments |
| 2013-07-15 |
26 |
7-102.11 common name-working containers. facility must label all working containers of chemicals, including sanitizers. observed several chemical spray bottles without labels. cdi. |
| 2013-07-15 |
1 |
the person in charge must have certification during all hours of operation. the manager present did not have his documentation. cdi by instruction. 2 point deduction begins 2014. |