| Violation Date |
Code |
Description |
| 2018-09-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-09-20 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. spatulas were stored in hot |
| 2018-09-20 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. two bleach sanitizers recorded below proper concentration. |
| 2018-09-20 |
33 |
3-501.13 use approved thawing methods. observed multiple fish products (tuna, salmon) thawing improperly. packaging states to remove from packaging when thawing. remove from packaging or cut slit in packaging to prevent botulism. facility will implemen |
| 2018-09-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf prepped foods (tomatos, lettuce, bacon) cooling in flip top (see chart). cdi- removed an |
| 2018-01-05 |
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 1 food employee not vigorously rub hands for required time and then turn faucet off wit |
| 2018-01-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw sushi fish stored over sauces in prep unit behind sushi bar. observed raw fish stored over produce in walk in unit. observed shell eggs stored at prep area ove |
| 2018-01-05 |
26 |
7-102.11 common name-working containers - pf - observed 1 spray bottle of grill cleaner not labeled as required. cdi, bottle labeled.7-204.11 sanitizers, criteria-chemicals - p - observed 1 spray bottle over 100ppm. cdi, sanitizer diluted to required conc |
| 2018-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 container of cut cabbage overstacked above 51 degrees f. cdi, operator voluntarily discarded overstacked cabbage. |
| 2018-01-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed cracked sushi vinigar container lid. replace. |
| 2018-01-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in ladies restroom. |
| 2018-01-05 |
42 |
4-803.11 storage of soiled linens - c - observed soiled linen near woks and inside prep refrigeration unit where clean tongs were stored. |
| 2017-08-31 |
52 |
observed dumpster lid damaged and left open. |
| 2017-08-31 |
43 |
4-502.13 single-use and single-service articles may not be reused. - observed single-use manufacture container washed and reused for storage of dry food ingredients. |
| 2017-08-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 1 large bowl stored as clean but with food residue on it and a plate stored as clean but with food residues. cdi, eqiupment relocated for cleaning. |
| 2017-08-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat food in walk in cooler and 1 container of raw shell eggs stored over ready to eat food in low reach in refrigerator. cdi, |
| 2017-06-02 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a thermometer to measure ambient air temperature damaged and not accurate in low reach in prep refrigerator. |
| 2017-06-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed cloth stored in handwashing sink at beverage station line. cdi, cloth removed from handwashing sink. |
| 2017-06-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored over raw beef in low prep refrigerator. observed raw chicken stored over produce in low reach in refrigerator. observed a container of vegetable stored in conta |
| 2017-06-02 |
38 |
2-402.11 effectiveness-hair restraints - c - observed prep staff not wearing hair restraints upon arrival.2-303.11 prohibition-jewelry - c - observed food employee wearing jewelry around wrist. |
| 2017-06-02 |
6 |
2-301.14 when to wash - p - wash hands when required. observed food employee handle soiled equipment at dish machine and then handle clean rack at clean drain board side. observed same individual handle clean cloth at prep line without washing their hands |
| 2017-06-02 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean utensils in a clean, dry area. observed clean utensils stored in prep unit with wet cloth and water. observed spoons stored in sing |
| 2017-06-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed a light out in walk in cooler and split gasket on door of prep unit at sushi bar. |
| 2017-06-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outdoor dumpster with lid left open and fly' s around unit. |
| 2017-06-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 1 spray bottle of sanitizer below required concentration. |
| 2017-03-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some containers being wet stacked on shelf above frying prep area. |
| 2017-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet and soiled wiping cloth stored on clean drain board of 3 compartment sink. pic stated they use cloth dry. pic instructed that clean equipment shall air dry. |
| 2017-03-16 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed ready to eat food stored below bottles of alcohol inside walk in cooler. cdi, foods relocated. |
| 2017-03-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies behind bar. verification required to ensure that treatment was completed. |
| 2017-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs food shall be cold held at 45 degrees f and below. observed tofu cold held at 50 degrees f. cdi, food relocated to rapidly cool. |
| 2017-03-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed container of raw chicken stored over container of shrimp in prep unit. observed raw fish stored over ready to eat food in tall reach in prep unit and removed from |
| 2017-03-16 |
12 |
3-402.11 parasite destruction - p - operator stated that true world supplies escolar, tuna, and sea urchin at times for their sushi. verification required to ensure that proper parasite destruction information is provided for fish offered consumers raw or |
| 2016-11-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken and beef stored over cooked chicken and ready to eat foods in prep units. observed raw beef removed from commercial packaging stored over ready to eat foods in walk i |
| 2016-11-07 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewshing equipment shall be cleaned as often as necessary to keep them clean. observed some debris on clean drainboard near dish machine. |
| 2016-11-07 |
26 |
7-102.11 common name-working containers - pf - working containers of toxic substances shall be labeled by common name of substance. observed 1 spray bottle of cleaner labeled sanitizer along prep line. cdi, operator labeled container correctly. |
| 2016-11-07 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust accumulating on ceiling vents inside restrooms. |
| 2016-07-06 |
54 |
6-305.11 designation-dressing areas and lockers - c- provide a designated area for employee belongings. observed watermelon and other employee food, according to pic, stored over customer items in walk in cooler. |
| 2016-07-06 |
45 |
4-501.12 cutting surfaces - c - cutting surfaces shall be free of heavy scoring or scratches. observed 1 cutting board with heavy scratches. re.surface or replace.4-205.10 food equipment, certification and classification - c - food equipment shall meet ns |
| 2016-07-06 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed wet wiping cloths stored on cutting board at sushi bar. observed bucket of chlorine sanitizer below 50ppm. cdi, operator refilled bucket to require |
| 2016-07-06 |
35 |
3-302.12 food storage containers identified with common name of food - c - food ingredients that are not easily recognizable shall be labeled by common name of food. observed 2 containers of flour not labeled. |
| 2016-07-06 |
31 |
3-501.15 cooling methods - pf - observed noodles cooling in covered container in flip top prep unit. observed chicken cooling on sheet pans at st cattle orage rack at room temperature. cdi, operator removed cover from noodles and relocated noodles and chi |
| 2016-07-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw food so that cross contamination is prevented. observed raw beef and raw chicken stored over noodles in flip top prep unit 1. observed raw shell eggs over onions |
| 2016-07-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a twist top employee beverage stored on prep refrigerator. |
| 2016-03-28 |
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 chicken removed from commercial packaging and stored over raw pork in walk in freezer. observed |
| 2016-03-28 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands and employee washed their hands at 3 compartment sink. cdi by instruction. |
| 2016-03-28 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food operator touch ready to eat chicken with their bare hands. cdi, opertor voluntarily discarded chicken.. |
| 2016-03-28 |
8 |
5-202.12 handwashing sinks, installation - pf - hot water shall be provided at 100 degrees f and above at handwashing sinks. observed hot waster below 100 degrees f in restroom handwashing sinks. verification required to ensure hot water was provided at c |
| 2016-03-28 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf - observed escolar labeled on menu as white tuna. update menu to identify fish properly and honestly presented.. cdi by instruction. verification required by 4/7/16. |
| 2016-03-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed open package of tofu overstacked above 45 degrees f in flip top prep |
| 2016-03-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean tea urn nozzles at correct frequency. observed sweet tea urn nozzle accumulating black soil residues. cdi, equipment relocated for cleaning. improvement made since previous inspec |
| 2016-03-28 |
23 |
,3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - provide proper consumer advisory on menu to include all raw or undercooked animal food. observed new panthers roll on menu not asteri |
| 2016-03-28 |
31 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed chicken cooling on sheet pans in kitchen at 71 degrees f. cdi, operator relocated chicken to walk in cooler to facilitate heat transfer. |
| 2016-03-28 |
36 |
6-202.13 insect control devices, design and installation - c - insect control devices shall not be located over food preparation areas. observed ecolab insect control device located over prep sink near walk in freezer. |
| 2016-03-28 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed wet wiping cloth used to stabilize cutting board and several wet wiping cloths on counter surfaces throughout kitchen. repeat. i |
| 2016-03-28 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - clean ventilation system so that a discharge is prevented. observed women's restroom accumlating dust on ceiling ventilation system.6-305.11 designation-dressing areas and loc |
| 2015-12-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw fish and raw pork removed from commercial packaging and stored over ready to eat noodles and foods in walk in freezer. observed raw shrimp, raw beef and raw chicken stored ov |
| 2015-12-31 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean ice machines according to manufacturers recommendation or at least enough to prevent soil accumulation. observed ice machine in need of cleaning. clean tea urn and nozzles at leas |
| 2015-12-31 |
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 some small working containers of food ingredients not labeled. observed 2 bulk containers of food ingredients not label |
| 2015-12-31 |
39 |
3-304.14 wiping cloths, use limitation - c - wet cloths shall be stored in sanitizer in between uses. observed wet wiping cloth used to stabilize cutting board. improvement made since previous inspection. |
| 2015-12-31 |
43 |
4-502.13 single-service and single-use articles-use limitations - c - single-service articles may not be re-used. observed some single-service manufactuered food containers being washed and re-used. discontinue re-using single-service containers. |
| 2015-12-31 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed a lid not covering dumpster and drain plug missing. contact dumpster service company to install drain plug. |
| 2015-12-31 |
54 |
6-303.11 intensity-lighting - c - ensure adequate lighting is provided in food prep areas. observed low lighting over sushi and beverage prep areas. maintain required lighting at all times at food preparation areas. |
| 2015-07-30 |
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 operator touch cut leafy greens with bare hands. cdi, operator voluntarily discarded foods that were |
| 2015-07-30 |
11 |
general comment: 3-101.11 safe, unadulterated and honestly presented - p,pf - observed an amazing white tuna dish item on menu that operator stated was escolar fish. correctly update menu so that it is identified and that food is honestly presented. cdi |
| 2015-07-30 |
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 chicken stored over raw beef in flip top prep unit. observed raw meat stored over ready to eat |
| 2015-07-30 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed meat slicer stored as clean but soiled with food debris. cdi, operator relocated items for cleaning.4-501.114 manual and mechanical warewashing equipment, chemical |
| 2015-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 container of cut leafy green overstacked in flip top prep unit above 45 degrees f. cdi, operator relocated foods to rapidly cool. |
| 2015-07-30 |
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 near grill below 135 degrees f. |
| 2015-07-30 |
33 |
. 3-501.13 thawing - c - observed shrimp thawing on prep sink in standing water. food operator turned on running water. ensure running water is at 70 degrees f if using as thawing method. repeat. |
| 2015-07-30 |
39 |
~ 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on counter surfaces throughout kitchen. repeat. |
| 2015-07-30 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf certification. observed 2 large white storage containers for dry ingredients not ansi / nsf certified. replace containers with correct equipment or provid |
| 2015-07-30 |
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 several foods that operator stated was prepared the day before not labeled. observed 1 container of tofu not date marked and held |
| 2015-03-26 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed shakers and squeeze bottles not labeled. cdi - pic labeled items |
| 2015-03-26 |
21 |
general comment 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 an open jug of milk in the walk in cooler without a date. cdi - pic dated milk. everything else was dated. |
| 2015-03-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed a container of cooked noodles tightly covered in the prep unit by the gr |
| 2015-03-26 |
33 |
3-501.13 use approved thawing methods. - observed a container of chicken thawing in ice and standing water. cdi - pic started thawing chicken under running cold water. observed a tray of beef thawing out on the counter. cdi - items were placed in the walk |
| 2015-03-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 3 wet wiping cloths out on prep surfaces and cutting boards. cdi - cloths put in sanitizer buckets. repeat violation. |
| 2015-03-26 |
43 |
general comment 4-904.11 display and handle single-use and single-service articles to prevent contamination. - observed a box of straws without paper wrappings on the tea urn at the drink station in the kitchen. asked pic how they get straws out for custo |
| 2015-03-26 |
45 |
general comment4-501.11 maintain equipment in good repair. - observed a small split in the gasket on the first prep unit at the sushi bar. replace gasket |
| 2015-03-26 |
52 |
general comment 5-501.114 ensure drain plug on dumpster, waste containers is in place. - observed dumpster on the right missing a drain plug. call dumpster company and request another one. |
| 2015-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal bowls and containers stacked wet. |
| 2014-09-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw unshelled eggs stored over vegetables in reach in unit on line. observed whole shell eggs stored over cabbage and raw meats stored over ginger in walk in cooler. cdi by reloca |
| 2014-09-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. observed pic with limited knowledge of reportable symptoms, illnesses and exposure requirements. pic was able to show blank cop |
| 2014-09-04 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. pic stated that all sushi fish is received from true world foods. however, letter of guarantee from true world only stated that th |
| 2014-09-04 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. pic stated that tongs at tempura station are washed nightly. cdi by instructing pic that tongs must be washed, rinsed and sanitized at least every 4 hours. |
| 2014-09-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed egg rolls and cooked chicken at tempura station with out dates. observed spring mix and rehydrated noodles in walk in cooler without |
| 2014-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed two containers of rehydrated noodles 57f and 61f on counter near prep unit. cdi by instruction and placing noodles in refrigeration unit. |
| 2014-09-04 |
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 employee wearing bracelets. cdi employee removed bracelets. |
| 2014-09-04 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two towels on cutting boards on line. cdi by making bucket of sanitizer and placing towels in sanitizer. |
| 2014-09-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked plastic and metal containers. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the f |
| 2014-09-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food items in various refrigeration units co-mingled with items for use at facility. |
| 2014-01-31 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. hot water at only one hand sink in the back at 82f. hot water in facility and at other handwashing sinks at required temperatures. cdi- operator adjusted hot water valve at the handsink. |
| 2014-01-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine sanitizer in spray bottles bleaching out test strips. sanitizer in buckets at range of 50-100ppm for chlorine. cdi- sani |
| 2014-01-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. cooked fish at the sushi bar not labeled per rule requirement. operator advised that fish is stored for no more than two days. cdi- operator ad |
| 2014-01-31 |
22 |
3-501.19 time as a public health control - p,pf. operator advised and provided verification of using time as a method for control for sushi rice. however, two containers are prepared with one container being stored in the back of the facility in the prep |
| 2014-01-31 |
6 |
2-301.12 cleaning procedure - p. employee washed gloved hand. cdi- verbal correction to remove single use glove and wash hands, then put on new gloves. employee washed hands. |
| 2014-01-31 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. two small stacks of single service cups at side beverage station not protected during storage. bottom cup was stored protected, but all other above it |
| 2014-01-31 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee food items, and personal items stored co-mingled with facility items. cdi- storage corrected of all; advised designated area for food and personal items is requi |
| 2014-01-31 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use dry seasonings, oils, and dry mixes throughout facility not labeled per the rule requirement. cdi- verbal correction to label all in use dry seasonings, oils, and mixes inclu |
| 2014-01-31 |
2 |
2-103.11 (m) person in charge-duties - pf. per operator; cindy chen; they do not have a written employee health policy. however, operator was not able to advise of completed verbal policy. operator advised that employee's at work know to report illnesses |