| Violation Date |
Code |
Description |
| 2018-12-07 |
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 2 cracked plastic container and melted spatula. ensure to replace items when dama |
| 2018-12-07 |
37 |
3-307.11 miscellaneous sources of contamination - c observed employee food stored with food for public in walk in cooler. ensure to designate an area for employee food. cdi pic removed items. |
| 2018-12-07 |
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 begin time for sushi rice p |
| 2018-12-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed diced chicken reheated below 165f (see temp chart). cdi chicken was placed back on grill and cooked to 179f. |
| 2018-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy sticker residue build up on plastic containers stacked touching food contact surface. cdi pic removed items to be rewashed properly. |
| 2018-12-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blocked handsink in back prep area and handsink by front grill with utensils stored and dumped food. ensure handsinks are only used for handwashing and maintain |
| 2018-12-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees unable to identify 5 reportable symptoms and food borne illnesses. cdi ehs educated employees on repor |
| 2018-08-07 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pemployee cutting rte cooked chicken with bare hands. cdi- discarded, employee washed hands and do |
| 2018-08-07 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved multiple employees dump and fill handsinks with bottles. cdi- informed employees that sinks are to be used for handwashing only. |
| 2018-08-07 |
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 time for yesterday's discarding of s |
| 2018-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -psmoked salmon, butter, and salmon all holding above 45f (see chart). cdi- discarded. |
| 2018-08-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bleach disinfectant not labeled. cdi- labeled. |
| 2018-08-07 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. some employees not wearing a hair net. |
| 2018-03-14 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drinks, clothes, possesions stored thro |
| 2018-03-14 |
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. wet cloths stored on prep tables and not in sani. buckets. store in sani. buckets. |
| 2018-03-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple bottles not labeled. |
| 2018-03-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pdishwasher ran and sanitizer recorded at 0ppm. cdi- machine primed and was then recorded at 50ppm. repeat. use test stips to assure dishwasher is at correct level. |
| 2018-03-14 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water nozzle near dish sink was loose and would not produce hot water. cdi- pic tightend nozzle to produce hot water. |
| 2018-03-14 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pemployee threw raw meat on grill with bare hands and proceeded to operate without washing hands. cdi- directed employee to wash hands. employees must wash hands after |
| 2018-03-14 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfno cfpm on site durint inspection. repeat. |
| 2017-12-18 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfno cfpm on site. repeat. |
| 2017-12-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pdishwasher ran and sanitizer recorded at 0ppm. cdi- machine primed and was then recorded at 50ppm. |
| 2017-12-18 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved one container of sanitizer sitting in sink, dumped ice in another, and an employee fill up a water bottle in another. reiterated to pic that handsinks must be used for handwashi |
| 2017-12-18 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. multiple employees cutting food with no hair net. use hair restraints when prepping food. |
| 2017-12-18 |
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/pfobserved sushi rice leftover from las |
| 2017-09-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cutting board (not sushi board) in need or repair/replacement. |
| 2017-09-28 |
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. multiple wet cloths were stored on prep tables/cutting boards. |
| 2017-09-28 |
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 salad and raw chicken were cooling in reach in units (see chart). cdi- moved to wic. |
| 2017-09-28 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pbleach sanitizer in spray bottle and bucket were recorded as bleaching out test strip. cdi- bucket and bottle emptied.7-102.11 label working containers of toxic materials such as |
| 2017-09-28 |
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/pfno begin time for sushi rice. cdi- t |
| 2017-09-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.some foods (broccoli, mushrooms, salads, crab meat) not covered and protected from physical contaminants. cdi- foods were covered. |
| 2017-09-28 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfno one present at facility had cfpm certificate. |
| 2017-06-01 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. back door propped open. |
| 2017-06-01 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf a bowl was observed in front handsink. |
| 2017-06-01 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p employee was prepar |
| 2017-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p batter for drying fish (containing raw eggs ) held on counter above 45f (see chart). cdi- voluntarily discarded. |
| 2017-06-01 |
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. observed two containers of l |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket in front reach in cooler containing all sauces. |
| 2017-06-01 |
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 no written sushi times observed for |
| 2017-01-05 |
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 cooked noodles were cooling with lid on. do not cover cooling products with a lid. cdi- |
| 2017-01-05 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal drinks stored on prep tables. |
| 2017-01-05 |
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 |
| 2017-01-05 |
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. handle stored in flour. |
| 2017-01-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple oil/water/vinegar bottles unlabeled. |
| 2017-01-05 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. some dirt build-up in ice machine. clean ice machine. |
| 2016-08-24 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee prepping celeray with bare hands. cdi- employee instructed to wear gloves. empl |
| 2016-08-24 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. provide thin probe thermometer. vr. |
| 2016-08-24 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed cookeed rice and sushi fish with no date mark. repeat. |
| 2016-08-24 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal food and drinks stored throug |
| 2016-06-22 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed multiple employee drinks on prep area |
| 2016-06-22 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee was cooking chicken without a hair restraint. |
| 2016-06-22 |
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 marking for yesterd |
| 2016-06-22 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed cooked spaghetti and cooked eel fish with no date mark. cdi- date mark was provided. |
| 2016-06-22 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed trashh barrel blocking access to handwash sink. cdi- trash barrel removed. repeat. |
| 2016-06-22 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf pic who was a cfpm was not present during inspection. no one at f |
| 2016-03-28 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -p observe employee rinse hands under water for less than 5 seconds without soap and dry hands wit |
| 2016-03-28 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee touching ready to eat fish while prepping sushi. cdi- fish discarded and employ |
| 2016-03-28 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observe trash can blocking access to handwash sink. cdi- trash can removed. |
| 2016-03-28 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over raw beef in walk in cooler. cdi- products rearranged. repeat. |
| 2016-03-28 |
24 |
3-801.11(c)(1) raw animal foods may not be served or offered for sale in a ready-to-eat form -p observed salmon being offered raw on kid's menu. pic acknowledged the mistake on the menu and stated facility does not undercook salmon for kids. remove immed |
| 2016-03-28 |
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. observed bleach sanitizer at 0ppm. pic added bleach and was then read at proper concentration. |
| 2016-03-28 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed pipe draining directly into drain with no air gap. provide an air gap to prevent backflow. vr. |
| 2016-03-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf disclosure on consumer advisory is not complete. disclosure states warning! some products contain raw fish. pic s |
| 2015-12-29 |
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 sushi rice out on tphc with |
| 2015-12-29 |
8 |
5-202.12 a mixing valve or combination faucet is required to provide properly tempered water for handwashing. pf-observed only hot water at handwashing sink near dishwashing area. water temperature was 122f. cold water faucet was not working. an inadeq |
| 2015-12-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed sushi fish (in styrofoam box) stored beneath beef in the walk-in cooler. to prevent cross contamination, ensure proper storage order is followed. cdi-pic relocated fish to another s |
| 2015-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf menu review revealed that code requirements have not been met for the disclosure and reminder to warn consumers of |
| 2015-12-29 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic with serv safe certification not present at establishment during time of inspection. repeat violation |
| 2015-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths laying around on countertops throughout facility. cdi-wiping cloths placed in sanitizer buckets. |
| 2015-12-29 |
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 in use utensils sitting in a cup on the counter. cdi-pic placed utensil |
| 2015-12-29 |
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 to hard to reach areas, underneath, behind, between equipment; equipment handles, shelving and interior suraces of refrigeration un |
| 2015-12-29 |
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 several squeeze bottle of sauces, oils and bulk bins of flour and spices unlabeled. cdi-pic lableled. |
| 2015-08-10 |
51 |
general comment 5-501.17 provide a covered waste bin in female restrooms. - facility purchased a new trash can 2 weeks ago but purchased one with an open lid. explained to buy a small covered trash can for feminine products by next inspection. |
| 2015-08-10 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in freezer by the dish machine. replace gaskets. |
| 2015-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers wet stacked. |
| 2015-08-10 |
33 |
3-501.13 use approved thawing methods. - observed fish thawing on the counter at room temp. fish was 45f. cdi - only thaw under cold running water or in the walk in cooler. fish was moved to the walk in. |
| 2015-08-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed a metal container of rice sitting directly on white rice in the warmer. observed bowls of salad stored directly on top of other salads in the |
| 2015-08-10 |
11 |
general comment 3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. - observed heavily molded potato mixed in with fresh produce in the walk in cooler. cdi - potato was discarded. |
| 2015-08-10 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic with serv safe was not present during the inspection. |
| 2014-12-23 |
8 |
5-204.11 handwashing sinks-location and placement - pfgeneral commentinstall bigger splash guards on both handsinks in kitchen, to prevent splash contamination of utensils, prep surfaces and protect from debris collecting in handsink.cdi by instructing pi |
| 2014-12-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved large containers of rice cooked the previous day, in the walk-in, without date mark labels.cdi by having pic label all containers wi |
| 2014-12-23 |
34 |
be 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. general comment'return all missing air thermometers to refrigeration units.pic states that thermometers were removed for routine cleaning. |
| 2014-12-23 |
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 unlabeled spice. label all food containers according to contents. |
| 2014-12-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.general commentobserved cutting board resting on cloth to prevent sliding. only use non absorbent materials to accomplish this tas |
| 2014-12-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms.general commentmissing cover for receptacle in women's restroom. |
| 2014-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulating in walk-in cooler, on the vent guard. cleanobserved several refrigeration gaskets with debris and food residue present. cleanobser |
| 2014-09-08 |
53 |
6-501.12 cleaning, frequency and restrictionsmaintain all floors, walls and ceilings clean.observed floors on cook line in front to be soiled in hard-to-reach areas, under and behindequipment. clean |
| 2014-09-08 |
48 |
5-103.11 capacity-quantity and availabilityhot water faucet handle at handsink in front server area is not properly functioning and hot water is not made available at sink.vr verification required to ensure sink has hot water available. |
| 2014-09-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw meat in order of final cooked temperature. observed raw chicken above raw beef in walk-in cooler. cdi by staff relocating raw chicken to correct location. |
| 2014-04-09 |
26 |
7-102.11 common name-working containerslabel all chemical bottles according to contents.observed a bottle labeled all purpose containing water. cdi by informing staff to label bottle correctly. |
| 2014-04-09 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionkeep ventilation guards clean.observed dust accumulating on overhead ventilation guards in restrooms. clean |
| 2014-04-09 |
53 |
6-501.12 cleaning, frequency and restrictionsmaintain all floors, walls and ceilings clean.observed floors on cook line in front to be soiled in hard-to-reach areas, under and behind equipment. clean |
| 2014-04-09 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before tight stacking.observed several containers stacked tight while still wet. |
| 2014-04-09 |
31 |
3-501.15 cooling methodsdo not tightly cover phfs until they have been properly cooled to 45f. observed bowl of cut lettuce, tightly covered in the walk-in, at 49f-54f. cdi adjusting cover open to better allow air to circulate and cool product. |
| 2014-04-09 |
22 |
3-501.19 time as a public health controlgeneral commentprovided pic with tphc documents to keep sushi rice on time as a public health control, rather than apply for variance. |