| Violation Date |
Code |
Description |
| 2018-12-27 |
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 egg omlet, seaweed salad, and squid salad held past 7 days (dated 12/4-12/10). cdi pic voluntari |
| 2018-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion dicer with food debris on food contact surface. cdi pic moved dicer to dishawasher to be rewashed. |
| 2018-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna stored above rte foods such a crab salad in the sushi reach in unit. cdi pic removed raw tuna and stored in proper location. repeat violation. points were not escalated du |
| 2018-01-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed leak on top of dish machine. repair. improvement made since previous inspection. 4-101.11 characteristics-materials for construction and repair - p - observed 2 plastic bins damaged. cdi, |
| 2018-01-22 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed some clean knives stored on towels collecting debris.4-901.11 equipment and utensils, air-drying required - c - observed storage lids b |
| 2018-01-22 |
40 |
3-302.15 washing fruits and vegetables - c - observed food employee cut vegetable prior to washing vegetables at prep sink. discussion with employee on proper washing of fruits and vegetables. |
| 2018-01-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish stored over ready to eat foods such as cream cheese and cooked eel in low prep refrigerator at sushi bar. cdi, foods relocated for proper storage. repeat. |
| 2018-01-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed sushi employee wash hands at dump sink area at sushi bar instead of handwashing sink.cdi by instruction. |
| 2017-07-27 |
45 |
4-205.10 food equipment, certification and classification - c - observed rice cooker not labeld as meeting ansi / nsf standards. 4-101.11 - observed large absorbant wooden rice bowl used to prep rice. 4-501.11 - keep equipment in good repair. observed 3 h |
| 2017-07-27 |
42 |
4-903.12 prohibitions - c - clean linen shall not be stored in restroom. observed clean clothes stored in women's restroom. |
| 2017-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed crab meat and sushi fish held in display case above 45 degrees f. cdi, operator relocated foods to rapidly cool. |
| 2017-07-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp stored over sauce in low reach in prep refrigerator. cdi, foods relocated for proper storage. |
| 2017-03-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed vegetable press stored as clean but still had soil residues. cdi, equipment relocated for cleaning.4-602.11 equipment food-contact surfaces and utensils-f |
| 2017-03-27 |
45 |
4-205.10 food equipment, certification and classification - c - observed absorbent wooden sushi rice equipment stored in facility and used according to pic. observed non nsf rice cooker to be used as replacement for broken rice cooking equipment.4-101.11 |
| 2017-03-27 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed black soil residues developing on frp board and juncture between handwashing sink and kitchen wall. clean and resealing needed. |
| 2016-10-19 |
45 |
4-205.10 food equipment, certification and classification - c - observed large wooden rice mixing equipment not certified or classified to meet ansi / nsf standards.4-501.11 good repair and proper adjustment-equipment - c - observed 3 hood lights out unde |
| 2016-10-19 |
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 in-use knives stored in soiled knife holsters. observed ice scoop store |
| 2016-10-19 |
35 |
3-302.12 food storage containers identified with common name of food - c - dry food ingredients that are not easily recognizable shall be labeled by common name of food. observed 2 food ingredients in containers at prep line not labeled. |
| 2016-10-19 |
33 |
3-501.13 thawing - c - use proper methods to thaw food. observed shrimp thawing under tap water at 74 degrees f. running water shall be below 70 degrees f if using this method. |
| 2016-10-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed bulk container of onion soup cooling in walk in cooler at 52 degrees f. |
| 2016-10-19 |
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 - observed large container of onion soup cooling in walk in cooler at 52 degrees from prior day according to operator. cdi, operator |
| 2016-10-19 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - hand washing sinks shall be easily accessible at all times for employee use. observed equipment stored on hand washing sink at sushi bar and hand washing sink blocked. cdi, items removed |
| 2016-06-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored over sauce in walk in cooler. observed crab sticks stored with raw fish in walk in cooler. observed raw fish removed from commercial packaging and stored ov |
| 2016-06-09 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed container of degreaser not labeled in cabinet. cdi, operator removed spray bottle to label. |
| 2016-06-09 |
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 soup cooling in large covered container from prior night. cdi by instru |
| 2016-06-09 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitiizer in between uses. observed soiled and wet cloths stored on counter surfaces throughout kitchen upon arrival. observed wet cloths stored in refrigerator. |
| 2016-06-09 |
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 large covered container of soup cooling in walk in cooler from prior night at 50 degrees f. cdi, operator voluntarily di |
| 2016-06-09 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. observed some cracked containers and lids in facility. cdi, operator removed items from use.4-402.12 fix |
| 2016-06-09 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed heavy soil and grease residue accumulating in fryer door units and on sides of grill and between equipment on cookline. |
| 2016-06-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - clean equipment shall be stored in clean, dry areas. observed clean knives stored in soiled area above dish machine. |
| 2016-01-29 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed wall panel loose near sink in employee restroom. fix and seal to wall to facilitate cleaning. |
| 2016-01-29 |
45 |
4-501.12 cutting surfaces - c - cutting surfaces shall be free of heavy scratches or scarring. observed 1 cutting board with heavy scratches. replace / resurface. |
| 2016-01-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some metal containers being wet stacked on top shelf of drying rack.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and |
| 2016-01-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw fish with commercial packaging open and stored over ready to eat foods in walk in freezer. obse |
| 2016-01-29 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use. observed handwashing sink near back door blocked with cardboard. cdi, operator removed the cardboard.5-202.12 handwashing sin |
| 2015-08-14 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee turn faucet off with their bare hands. cdi by instruction. |
| 2015-08-14 |
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 parasite from destruction letter from a supplier who did not match invoice supplier and operator stated that name has |
| 2015-08-14 |
13 |
rstore raw animal food so that cross contamination is prevented. observed tray of raw meats stored over sauce in reach in refrigerator. cdi, operator relocated items for proper storage. |
| 2015-08-14 |
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 as a public health c |
| 2015-08-14 |
31 |
use proper methods to cool foods. observed rice cooling in a large batch in container in walk in cooler . cdi, operator pulled rice to place in shallow containers. |
| 2015-08-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed no disclosure statement on sushi menu and no disclosure statement as well as a negimaki dish not identi |
| 2015-08-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counter surfaces in kitchen and on prep table at sushi area. observed wet wiping cloths used to stabilize cutting board in kitchen. |
| 2015-08-14 |
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 spoons and utensils stored in water at sushi area and a mixer stored in |
| 2015-08-14 |
45 |
multiuse food contact surfaces shall be free from scratches or cracks and be designed and constructed to be smooth and easily cleanable. observed several strainers with dents and cracks. cdi ,operator voluntarily discarded strainers. |
| 2015-08-14 |
54 |
6-202.11 light bulbs, protective shielding - c - light bulbs shall be shielded, shatterproof or shatter-resistant over clean equipment. observed lights not shielded or shatter-proof over clean equipment in office. |
| 2015-08-14 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed food thermometer not accurate to + or - 2 degrees f. cdi, operator calibrated thermometer while on-site. |
| 2014-09-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed chef's utensils with duct tape on handles, condiment bottles and salt and pepper shakers. remove duct tape so that all utensils are smooth and easily cleanable. also observed several severely dent |
| 2014-09-26 |
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 chef's toolboxes with knives stored on towels and in cardboard and/or duct tape sheaths. also observed bus tubs of var |
| 2014-09-26 |
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 spoons and knives stored in cups of room temperature water at sushi sta |
| 2014-09-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one chef wearing a watch. cdi, watch removed. |
| 2014-09-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. observed large stacked and covered bus tubs of cooked noodles 63-65f. cdi by unstacki |
| 2014-09-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. observed two spray bottles with about 200ppm chlorine. cdi by diluting with water. |
| 2013-11-01 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use containers of oils, dressings, and seasonings at various locations in facility not labeled per the rule. labeling is needed. |
| 2013-11-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. ceiling tiles over sushi bar are acoustic type. ceiling tiles need to be easily cleanable. replace tiles. |
| 2013-11-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. hvac vents and surrounding ceiling tiles over ice machine and over prep area need to be cleaned of dust build up. |
| 2013-11-01 |
45 |
4-101.19 nonfood-contact surfaces - c. damaged shelving in back dry goods storage area, and interior of reach in cooler being used to store raw meats is damaged. repair/ replace |
| 2013-11-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold on ice shield. cdi- cleaned |