| Violation Date |
Code |
Description |
| 2018-10-16 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. observed one employee beverage stored on shelf above clean dish area in dish pit. cdi- drink moved to bottom shelf of dish area. -0- h |
| 2018-10-16 |
33 |
3-501.13 use approved thawing methods. observed spinach thawing in bus tub in standing water. approved thawing methods include thawing under refrigeration or under cold running water. repeat. -1- |
| 2018-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic/oil mixture sitting at room temperature on counter by grill. garlic/oil is tcs and must be kept in temperature control. fried chicken was found on speed rack at 60f. |
| 2018-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken wings stored at room temperature during first half of inspection. cdi - pic had employees place food in walk in to cool. pic educated food employees to only pull |
| 2018-07-27 |
33 |
3-501.13 use approved thawing methods. observed seafood such as shrimp, squid and mussels thawing on drain board of prep sink near back door and in standing water at 55f. cdi - pic educated food employees about options for thawing that are approved. -1- r |
| 2018-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dining room. -0- |
| 2018-07-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees cooking food at beginning of inspection without hair restraints. -.5- repeat |
| 2018-07-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed brown sauce stored on floor in walk in cooler and trash bin used as prep table for shredded cheese at beginning of inspection. -0 |
| 2018-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups in all beverage stations. observed wet stacked 5 gallon buckets used for sauces at dish machine. repeat -1- |
| 2018-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving in walk in coolers and split gasket at sushi reach in cooler. repeat -2-4-402.11 fixed equipment, spacing or sealing-installation - c areas subject to moisture shall be sealed to the wa |
| 2018-07-27 |
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 water damaged ceiling in rear dining room. repeat -.5-6-501.12 floors, walls, |
| 2018-07-27 |
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 ice scoop handle touching ice in two ice bins and scoops without handles |
| 2018-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups and pans in the kitchen. -1- repeat |
| 2018-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over rte pork robs in reach in cooler. cdi - pic changed order.3-302.11(a) separate the different types of raw animal foods. -p observed raw beef over raw shrimp in mak |
| 2018-06-15 |
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 cooked macaroni at 89f on prep table cooling and cooked chicken wings at 1 |
| 2018-06-15 |
33 |
3-501.13 use approved thawing methods. observed crab in sink with standing ice water and crawfish and mussels thawing at room temperature. cdi - pic moved products to walk in for thawing and advised that cold water temperature today was 85f. -.5- |
| 2018-06-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed sushi worker with arm band.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food |
| 2018-06-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observe to-go trays stored directly on the floor behind register. -0- |
| 2018-06-15 |
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 missing labels on bottles at cook line with holes in tops. -0- |
| 2018-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup under the flip top hinges, on vents and cooling fans, walk in shelves and along caulking at handsinks. -0- |
| 2018-06-15 |
49 |
5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. observed screws used as handles in the employee restroom. -0- |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in sushi reach in and peeling shelving in reach in and walk in coolers in kitchen. -2- repeat |
| 2018-06-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin in employee restroom used for women and men in kitchen. -0- |
| 2018-06-15 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at two handsinks. -0- |
| 2018-06-15 |
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 water damaged ceiling tiles in women's restroom and rear dining room. -0- |
| 2018-03-05 |
13 |
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 raw chicken stored over raw fish and raw chicken stored over veggies in reach in coolers. cdi - both rearranged with correc |
| 2018-03-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of soap cleaner not labeled. cdi -labeled during the inspection. |
| 2018-03-05 |
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 shrimp cooling while tightly wrapped in reach in cooler. cdi - wrapping vented. |
| 2018-03-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf pan lids stored in hand sink at sushi area. cdi - lids removed. |
| 2018-03-05 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in cooler door at hibachi area; replace shelves with chipping paint and rust in reach in cooler. improvement noted from last inspection. |
| 2018-03-05 |
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. clean floors in walk in freezer and in dry goods area. |
| 2018-03-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. cdi - separated to allow for air drying. |
| 2017-11-21 |
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. clean floors throughout. |
| 2017-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelves, faucet handles, cooler handles, and cooking equipment throughout. |
| 2017-11-21 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in cooler at hibachi station. improvement from last inspection. |
| 2017-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal bowls wet stacked on drying rack. separate to allow air drying. |
| 2017-11-21 |
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. knife stored with blade between prep cooler and table. cdi - knife sent to dish |
| 2017-11-21 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p cookies on display at buffet with no lids to protect from contamination. cdi - lids put in place. |
| 2017-11-21 |
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 shrimp cooked earlier and cooling while tightly wrapped in reach in cooler. cdi - |
| 2017-11-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed snow peas and green onions over washed and cut produce items. cdi - cooler rearranged with correct storage order. |
| 2017-08-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on cutting board while not in use. cdi - relocated to sanitizing solution. improvement from last inspection. |
| 2017-08-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cleaned during the inspection. |
| 2017-08-15 |
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 rice and cut cantaloupe cooling while tightly wrapped in reach in coolers. cdi - wr |
| 2017-08-15 |
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. tong handles contacting raw shrimp in reach in cooler and scoop handle contacting |
| 2017-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked at cook line. separated to allow air drying. |
| 2017-08-15 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in reach in cooler. |
| 2017-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of food debris from cooler shelves throughout. |
| 2017-05-10 |
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 a few items like chicken wings and seafood salad made today and dated with yesterday's date. cdi - dates |
| 2017-05-10 |
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 cut cantaloupe and crab salad cooling with lid/ wrapping on tight. cdi - both vent |
| 2017-05-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few house flys in kitchen. continue working with pest control management company to eliminate pest. |
| 2017-05-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet wiping cloths stored on tables. cdi - relocated into sanitizing solution. |
| 2017-05-10 |
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 much of the hot buffet items have t |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint in walk in cooler. |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up on walk in cooler shelves. improvement noted. |
| 2017-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few plastic pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2017-02-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. multiple employees with no hair restraints working with food upon entry to kitchen. cdi - all donned hats without being as |
| 2017-02-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw crab over vegetables in the walk in cooler. cdi - cooler rearranged with correct storage order. |
| 2017-02-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p multi-use prep sink labeled veggies left with bits of raw chicken on drain boards and in sink basin. staff began to clean with spray bottle of bleach and |
| 2017-02-16 |
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 two gray tubs of cooked ribs dated 2-8 and 2-6. cdi - both discarded. |
| 2017-02-16 |
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 multiple buffet slots labeled with s |
| 2017-02-16 |
33 |
3-501.13 use approved thawing methods. frozen muscles and crayfish thawing in large plastic tub. cdi - relocated to walk in cooler to thaw. |
| 2017-02-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth on prep counter. cdi - placed in sanitizing solution. |
| 2017-02-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one spray bottle of cleaner with no label. cdi - labeled during the inspection. |
| 2017-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple metal food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2017-02-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards handing above three comp sink are heavily worn. resurface or replace. |
| 2017-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from wire shelving in coolers throughout and surfaces and handles of equipment. |
| 2017-02-16 |
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. grouting missing between floor tiles in dish area and near cook line. repair. |
| 2017-02-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee food commingled with facility food in walk in cooler. cdi - discarded. |
| 2017-02-16 |
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. flour scoop stored with handle contacting flour. cdi - scoop removed. |
| 2016-10-12 |
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 waitress bussed dirty dishes from table then made a new drink with out w |
| 2016-10-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken above shrimp balls in walk in cooler. cdi - rearranged with correct storage order. |
| 2016-10-12 |
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 spicy tuna dated 10-6 in sushi display case and holding at 43f. cdi - discarded; reviewed date marking wi |
| 2016-10-12 |
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 cut cantaloupe and deviled crab filling cooling while wrapped. cdi - both vented t |
| 2016-10-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. plastic tub of cooked mussels on floor of walk in cooler. cdi - relocated to shelf. |
| 2016-10-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one sanitizer bucket on floor and one wet wiping cloth stored on ledge in front of hibachi grill. cdi - buck |
| 2016-10-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked at cook line and on drying rack. separate to allow air drying. |
| 2016-10-12 |
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. remove cardboard used to line the low shelf at end of cook line. 4-501.1 |
| 2016-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from door gaskets and cooler shelves as needed. |
| 2016-10-12 |
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. clean floors under equipment in kitchen, especially under |
| 2016-10-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal items comingled with restaurant food. relocate to designated area. |
| 2016-10-12 |
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. scoops in mac and cheese and in bulk salt bin with handles contacting food. cdi |
| 2016-07-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of glass cleaner not labeled at chemical storage area. cdi - labeled durignt the inspection. |
| 2016-07-20 |
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 some of the sushi fish is received from kgi and some from hang seng; facility has parasite letter from heng seng only. |
| 2016-07-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p discussion with staff indicated that the cleaning process involves the application of pure bleach to prep surfaces followed by a rinse. cdi - explained th |
| 2016-07-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf cut cantaloupe in reach in cooler and cooked coconut shrimp in walk in cooler, coo |
| 2016-07-20 |
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 raw fish over cooked chicken and green beans in cooling prep cooler and raw chicken over raw shrimp in walk in cooler. cdi - |
| 2016-07-20 |
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. bulk dry goods contains have scoops with no handles stored in the food. cdi - sc |
| 2016-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food bowles wet stacked on drying rack. separate to allow air drying. |
| 2016-07-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored next to hibachi grill not in sanitizing solution. cdi - relocated to sanitizer bucket. |
| 2016-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler. |
| 2016-05-10 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. apparent leak found under dumpster. foul-smelling liquid puddling up.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed birds |
| 2016-05-10 |
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 on shelves in coolers. observed general cleaning needed on handsinks, shelving at dish pit. |
| 2016-05-10 |
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 handles of dispensing utensils down in foods. |
| 2016-05-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.keep jugs of cooking oils off the floor. |
| 2016-05-10 |
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: found unlabeled chicken wings in cooler. found rolled sushi from previous day unlabeled in walk-in coole |
| 2016-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cooked shrimp and pooled eggs in top of prep cooler over 45 f. found plate of cooked shrimp left out from previous day 76 f. cdi- all foods voluntarily discarded. |
| 2016-05-10 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: observed deviled crabs not being reheated to 165 f before going out for service. cdi- returned to oven for reheating to above 165 f |
| 2016-05-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed pan of raw chicken sitting directly on top of cooked wings. cdi- pic voluntarily discarded wings.3-302.11(a) protect food in storage using covered containers, intact wrappings, or |
| 2016-02-24 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. found badly dented #10 can of mandarin oranges with contents seeping through puntures in can. cdi- can disposed of. |
| 2016-02-24 |
14 |
h4-501.114 maintain sanitizer at correct concentrations. -p: low temp dish machine not sanitizing to at least 50 ppm cl. call made to technician while on site. arrived and adjusted sanitizer flow. |
| 2016-02-24 |
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: found many ready to eat and prepared foods lacking date marking. frogs legs, fried wings, baked wings, tempura shrimp, tempura veggies, coo |
| 2016-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found large bowl of raw shrimp stored over cooked wings in refrigerator. cdi- shrimp moved to bottom shelf. |
| 2016-02-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. buckets of soy sauce found stored on floor of vegetable cooler. |
| 2016-02-24 |
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 sections of cardboard used to line shelves in refrigerator at c |
| 2016-02-24 |
33 |
3-501.13 use approved thawing methods. found large volume of frozen shrimp and imitation crab thawing at room temperature at prep sink. bus tub of whole squid under running water at 49 f. all food moved to walk-in cooler for thawing. |
| 2015-11-04 |
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. rice spoons being stored in water at room temperature. |
| 2015-11-04 |
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 : ricecooling covered in walk-in50 f after 3 hours. rice uncovered. |
| 2015-11-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : bottle of bleach not labeled. |
| 2015-11-04 |
22 |
b3-501.19 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 lo mein coming out from k |
| 2015-11-04 |
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 tacos dated 10/30 at 44 f . pic had kitchen staff discard voluntarily. |
| 2015-11-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: found raw chicken stored over fish, squid in refrigerator. cdi- chicken moved to bottom shelf. |
| 2015-10-19 |
31 |
3-501.15 cooling methods - pf food shall be cooled using an approved method. all food in cooling stages was tightly wrapped with plastic. these foods included shrimp, chicken wings, rice, and fish. |
| 2015-10-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf all tcs food shall be date marked after being held for 24 hours. during initial walk through, no food in walk in cooler had dates on it. cdi ; |
| 2015-10-19 |
18 |
3-501.14 cooling - p tcs foods shall be cooled to 70 degrees in 2 hrs and 45 degrees in 4 hours. observed chicken wings cooling from 11 am at 95 degreesf at 2 pm. cdi: pic discarded. |
| 2015-10-19 |
16 |
3-401.11 raw animal foods-cooking - p,pf foods shall be cooked to final cook temperature during initial cooking process. observed chicken wings in the walk in that pic indicated were cooked to 100 degrees f and would continue being cooked later on. a ch |
| 2015-10-19 |
13 |
3-304.15 (a) gloves, use limitation - p single use gloves shall only be used for one task and discarded if soiled or damaged. observed employee wash hands with gloves on. cdi: employee instructed to remove gloves, wash hands, and don new gloves.3-302.11 |
| 2015-10-19 |
4 |
2-401.11 eating, drinking, or using tobacco - c employee drank from bottled water and then went to prep general tsos chicken. observed drink with no lid over prep unit with open top. observed employee drinking from open cup with no cover or strawin kitch |
| 2015-10-19 |
8 |
6-301.11 handwashing cleanser, availability - pf hand cleanser shall be provided at each sink. no soap at hand sink next to ice machine. cdi: pic placed soap at sink.6-301.12 hand drying provision - pf hand drying provision shall be provided at each sink |
| 2015-10-19 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf pic shall have managerial control and fulfill all duties. pic had little control over kitchen. pic did not know what was going on in the facility behind the kitchen doors as far as what was prepared during th |
| 2015-10-19 |
35 |
3-302.12 food storage containers identified with common name of food - c label all working containers of food. spice containers not labelled throughout facility. cdi: pic labelled. |
| 2015-10-19 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf: observed no rtetained tags for oysters in facility. verification nee |
| 2015-10-19 |
36 |
6-202.15 outer openings, protected - c keep facility protected from pests by providing a barrier around facility. gap under back screen door and gap above back screen door. repair. |
| 2015-10-19 |
6 |
h2-301.15 where to wash - pf employees shall wash hands in handwashing sinks only. employee washed hands in prep sink next to dry storage area. cdi: employee corrected. |
| 2015-10-19 |
39 |
3-304.14 wiping cloths, use limitation - c wet wiping cloths shall be stored in sanitizer between uses. 3 wet wiping cloths in facility stored out of sanitizer. cdi: pic moved rags to dirty laundry. |
| 2015-10-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c after cleaning and sanitizing utensils and equipment must air dry. observed several stacks of cups wet nested at wait station in sushi area. |
| 2015-10-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c maintain equipment in good repair. gaskets splitting and damaged on 2 door upright and rusted shelves in walk in coolers. repeat violation |
| 2015-10-19 |
46 |
4-603.16 rinsing procedures - c use of a distinct rinse step after washing is required. observed employee wash dish, dip in sanitizer and dry. cdi: pic demonstrated to employee that rinsing is required.4-301.12 manual warewashing, sink compartment requir |
| 2015-10-19 |
47 |
4-602.13 nonfood contact surfaces - c nonfood contact surfaces shall be maintained clean and cleaned at a frequency to preclude soil. shelving in dry storage area collecting debris. |
| 2015-10-19 |
48 |
5-103.11 capacity-quantity and availability - pf provide hot water (100 degrees f or greater) at all handsinks. water at handsink in employee bathroom 74 degrees f. cdi: employee adjusted and water reached 145 degrees f. |
| 2015-10-19 |
49 |
5-202.14 backflow prevention device, design standard - p back flow prevention devices shall be installed that are adequate for the pressure at the faucet. observed hose with pistol sprayer and water turned on at mop sink. no continuous back flow prevent |
| 2015-10-19 |
52 |
5-501.113 covering receptacles - c lids and doors shall be closed on dumpsters. one dumpster with door open. one dumpster with lids open. |
| 2015-10-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c facilities shall be cleaned as often as necessary to preclude soil. walls in dry storage area with black build up, back splash and back splash caulking with black build up at dish machine. ceiling tiles |
| 2015-10-19 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c employee items shall be stored in designated areas. observed a coat stored on top of paper towels at handsink, drink cup and backpack stored above clean drink cups in di |
| 2015-10-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - c food shall be stored in a clean dry location at least 6 inches off of the floor. vegetables in the walk in cooler and rice noodles stored on floor. cdi: pic moved. lid on dry good abse |
| 2015-08-19 |
13 |
•3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw shell eggs elevated over whole mango in produce cooler. raw oysters, blue crab, over buckets of sauces in walk-in cooler. cdi- items re-arranged. 3-304.15(a) discard gloves |
| 2015-08-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: 3-compartment sink in use had water in sanitizer bay that measured 0 ppm chlorine. cdi- sink emptied and solution made to proper concentration.4-602.11 clean the equipment and utensils used with |
| 2015-08-19 |
39 |
ctn. and 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. some buckets containing wiping cloth measured 0 ppm cl. |
| 2015-08-19 |
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 utensils that had been through cleaning process in 3-comp sink stored on soiled drainboard. returned utensils to cleanin |
| 2015-08-19 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed rinse and sanitizing compartments of 3-compartment sink soiled. cdi- entire sink emptied and re-filled. |
| 2015-08-19 |
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. better cleaning of splatter and build-up on walls and flo |
| 2015-08-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in some coolers. splitting gaskets in some coolers. |
| 2015-07-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty not certified as a food protection manager.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed, improper ha |
| 2015-07-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed employee health policy posted in chinese. spanish-speaking employees in kitchen uninformed of responsibilities. cdi- |
| 2015-07-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed changing of gloves without proper handwashing.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without |
| 2015-07-30 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: soapnot present at two handsinks in kitchen. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: towels unavailable at two handsinks. cdi- both towels an |
| 2015-07-30 |
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: mackerel for sushi had no documentation of parasite destruction. tilapia and salmon farm-raised. mackerel wild caught. cdi- let |
| 2015-07-30 |
13 |
• 3-302.11(a) separate the different types of raw animal foods. -p: observed raw chicken over raw shrimp, beef in coolers. observed frozen raw chicken in plastic bags sitting directly on frozen raw beef and frozen meatballs in freezer. cdi- discarded beef |
| 2015-07-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. ice bin at drink station with significant black build-up on interior. cleaning begun while on site. |
| 2015-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found many items above 45 f on cold buffet. all items pulled and placed back into coolers. new product brought out for service. |
| 2015-07-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found many items below 135 f on hot buffets. cdi- all items pulled and reheated to 165 f. |
| 2015-07-30 |
33 |
3-501.13 use approved thawing methods. found prep sink filled with shrimp said to be thawing. no running water. shrimp were room temperature 82 f. sent to cooking process immediately |
| 2015-07-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: obtain a thin probe thermometer for measuring temperatures of thin foods such as sushi rolls, lettuce, small proteins. verificatio |
| 2015-07-30 |
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 at working carts and squirt bottles of oils etcunlabeled. small containers of rubs, seasonings not labeled. la |
| 2015-07-30 |
37 |
| 3-306.11 protect food on display using shields, packaging, or other effective means. -p: observed condiments such as raisins, peanuts, fried noodles etc on ends of buffet carts unprotected. |
| 2015-07-30 |
45 |
4-501.11 maintain equipment in good repair. gaskets splitting in some coolers. rust accumulating on cooler shelving. |
| 2015-07-30 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 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 no date marking in facility. verification needed. |
| 2015-01-27 |
8 |
6-301.13 handwashing aids and devices, use restrictions - c. all handwashing sinks shall be used for handwashing only. observed an umbrella in the handwashing sink at the waitress station. cdi. |
| 2015-01-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all food items shall be stored in order of final cook temperature. observed a plastic bin of raw eggs being stored above the raw onions in the reach in prep cooler. cdi- raw |
| 2015-01-27 |
31 |
3-501.15 cooling methods - pf. all potentially hazardous foods shall be covered once cooled to 45f to prevent cross contamination. observed wontons uncovered in the cooler across from the grill at 42f. cdi by instruction. |
| 2015-01-27 |
42 |
4-901.11 equipment and utensils, air-drying required - c. all utensils shall be air dried prior to being stacked/stored in the clean dish area. observed wet stacking of metal pans throughout the facility. cdi by instruction. r. |
| 2015-01-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee beverages and belongings shall be stored in a designated area. observed an employee drink being stored above the seafood prep sink. observed an employee cell |
| 2015-01-27 |
37 |
3-307.11 miscellaneous sources of contamination - c. all foods shall be protected from miscellaneous sources of contamination. observed a metal bowl of crabs being stored on top of wontons in the reach in freezer by the grill. cdi. |
| 2014-08-12 |
26 |
7-102.11 common name-working containers - pf. observed the sanitizer buckets without a label. cdi- sanitizer buckets were labeled.7-201.11 separation-storage - p. all sanitizer shall be stored at least 6 inches off the floor. cdi- sanitizer buckets were p |
| 2014-08-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed a cutting board being used to cut carrots with deep grooves. cdi- cutting board was voluntaril |
| 2014-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed the cooler across from the grill to be cold holding at 56f. all foods in cooler were non-potentially hazardous except for a v |
| 2014-08-12 |
31 |
3-501.15 cooling methods - pf. observed cooked chicken at 170f cooling on a cooling rack in the kitchen by the grill. cdi- cooling rack was moved to the walk in cooler. |
| 2014-08-12 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed an employee drink being stored on the food prep table. |
| 2014-08-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed clean pans, containers and cups stacked wet. |
| 2014-08-12 |
33 |
3-501.13 thawing - c. observed immitation crab meat thawing at 37f on the food prep table. observed raw chicken thawing at 38f without running water. cdi- both the raw chicken and the immitation crab meat were placed in the walk in cooler to properly thaw |
| 2014-02-17 |
12 |
3-203.12 shellstock, maintaining identification - pf. observed no dates on the oyster shellstock tags to indicate when the last oyster of each batch was used. cdi by instruction. |
| 2014-02-17 |
39 |
3-304.14 wiping cloths, use limitation - c. observed wet wiping cloths throughout the facility. |
| 2014-02-17 |
37 |
3-307.11 miscellaneous sources of contamination - c. observed a pot in the raw chicken in the cold holding unit across from the grill. cdi-chicken was washed, pot was removed. |
| 2014-02-17 |
33 |
-3-501.13 thawing - c. observed raw meat thawing in a plastic bin on the meat prep table without running water over it. cdi- running water was turned on over the raw thawing meat. |
| 2014-02-17 |
22 |
3-501.19 time as a public health control - p,pf. observed no tilt recordings since 2/15/2014 for sushi rice and sushi. cdi by instruction. chef stated that all sushi present had been made in the last hour. |
| 2014-02-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed eggs above raw meat in the reach in cooler beside the wok station. observed raw shrimp over ready to eat plantains in the reach in cooler by the wok station. cdi- a |
| 2014-02-17 |
6 |
2-301.14 when to wash - p. observed employees coming in and out of the door leading to the buffet line without a handwash in between. cdi by instruction. |