| Violation Date |
Code |
Description |
| 2018-12-27 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2018-12-27 |
51 |
6-501.18 maintain hand washing sinks, toilets and urinals clean.comment: observed heavy debris buildup on bottom of toilet fixture and hand washing sink in the employee restroom. thoroughly clean and maintain. |
| 2018-12-27 |
49 |
5-205.15 maintain a plumbing system in good repair.comment: small leak observed underneath the three compartment sink. observed broken top of toilet in the employee restroom. |
| 2018-12-27 |
46 |
4-603.16 washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water by using a distinct, separate water rinse after washing and before sanitizing if using a 3 compartm |
| 2018-12-27 |
45 |
4-501.11 maintain equipment in good repair.comment: replace the large mixing bowl as necessary as it is beginning to rust (if cannot be cleaned thoroughly). ensure the large walk in freezer in the back is functioning properly. there was a significant ice |
| 2018-12-27 |
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 several dispensing utensil handles inside dry food bins in product (flour |
| 2018-12-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wiping cloths on prep tables/surfaces throughout kitchen areas. maintain in sanitizer buckets. repeat. |
| 2018-12-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. -pcomment: observed one chlorine sanitizer bucket at a concentration higher that 200ppm. cdi the chlorine sanitizer was remade to right at 200 ppm. measurement was determined as o |
| 2018-12-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved food debris on several baking pans stacked in the clean dish |
| 2018-12-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pin the walk in cooler, observe |
| 2018-12-27 |
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. -pcomment: observed employee place lemon on water for customer with bare hands. this was cdi by manager abruptly and a |
| 2018-12-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved employees coming from back of restaurant to prepare foods at grill line and donning gloves without first washing h |
| 2018-09-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored beside rice cooker. repeat overall major improvement with drink storage since last inspections, points not escalated. however if |
| 2018-09-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken being stored above pork. cdi pic relocated pork to bottom shelf. |
| 2018-09-04 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not hitting 180 degrees during the inspection. cdi pic emptied water and refilled with water. make sure to check water temperatur |
| 2018-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. make sure to have pest control address. repeat points not escalated due to no contamination observed, however make sure to protect outer openings.6-501.1 |
| 2018-09-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation counters. make sure to store wiping cloths in sanitizer buckets. |
| 2018-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in unit at sushi station. observed standing water in middle reach in unit on line. make sure to keep in good repair. |
| 2018-09-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored on food containers. observed sunglasses being stored on hook where clean knives were being stored. make |
| 2018-09-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee working expo window; putting food on buffet not wearing hair restraint. make sure to provide hair re |
| 2018-08-15 |
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 at time of inspection, observed all |
| 2018-08-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverage being stored on prep line above the food. make sure to have a designated area for employee beverages. repeat. |
| 2018-08-15 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee touching hat and then move on to begin food preparation. cdi food employee stopped and directed to wash hands. |
| 2018-08-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 3 hand sinks stored with brushes and food debris in the hand sinks. cdi brushes were removed and pic had employee hand sinks cleaned. make sure to keep clean an |
| 2018-08-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms being stored above rte noodles and washed produce. cdi unwashed produce moved to unwashed section. repeat3-302.11(a) separate raw animal foods from ready-to-eat |
| 2018-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and can opener stored with debris. cdi items were broken down to be clean. repeat. |
| 2018-08-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding below 135 degrees. cdi chicken was moved to walk in cooler for rapid cool down. |
| 2018-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crab cold holding at sushi area holding above 45 degrees. cdi crab was discarded repeat. points not escalated for one item. however if seen in future, full points will be deduc |
| 2018-08-15 |
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 tofu, chicken, duck and macaroni. cdi chicken and duck was discarded and pic was certain tofu and mac was open yesterday. |
| 2018-08-15 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medicine being stored above prep line and at sushi prep area. cdi medicine was discarded. repeat. |
| 2018-08-15 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. observed no air thermometers in the units. make sure to provide air thermometers. repeat. points not escalated due to fixing prior issues. however if seen in next inspection points will |
| 2018-08-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flying insects in the food establishment. make sure to have pest control address. |
| 2018-08-15 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans with food establishment ingredients. verification required.3-305.11 store food in a clean, |
| 2018-08-15 |
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. observed knives being stored in between flip top units with food debris on sides. |
| 2018-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to spread out accordingly. repeat. |
| 2018-08-15 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed solutions at 3 compartment sinks with debris and cloudy. make sure to keep clean. |
| 2018-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food build-up and debris in reach in units, coolers, gaskets, shelving, hand sinks knobs, etc throughout establishment. make sure to inc |
| 2018-08-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items such as cell phones, aprons etc being stored above food preparation and equipment. make sure to store in a manner where co |
| 2018-08-15 |
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 squeeze bottles containing oils and aqueous solutions. observed spice containers not labeled. make sure to label all worki |
| 2018-06-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers once removed |
| 2018-06-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored above food preparation, equipment and utensils. make sure to have a designated area to ensure contamination will not occur. |
| 2018-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed more than three hand sinks with scrub brushes and utensils being stored there. observed all hand sinks with significant food debris. cdi items removed from hand |
| 2018-06-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef being stored above rte broth. cdi beef moved to bottom shelf.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as mushrooms |
| 2018-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p4-602.11 clean the equipment and utensils used with nontcs f |
| 2018-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food cold holding in unit above 45 degrees. cdi product was discarded. pic will have maintenance come out and address unit and will not use until fixed. |
| 2018-06-05 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication such as cold medicine, cough syrup and cough drops being stored in sushi prep area. cdi items were relocated. make sure to store accordingly. |
| 2018-06-05 |
36 |
6-202.13 properly locate mechanical insect control devices.6-501.112 removing dead or trapped birds, insects, rodents and other pest - cobserved mechanical insect control devices completely full of insects and being stored above food preparation. make sur |
| 2018-06-05 |
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 at the time of inspection, observed |
| 2018-06-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. at the time of inspection, observed wet wiping cloths being stored on counters. make sure to store in sanitizer between use. |
| 2018-06-05 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans comingling with non damaged cans. cdi moved dented cans to another shelve and pic will labe |
| 2018-06-05 |
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 utensils being stored in between flip top unit and counters where signif |
| 2018-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so sanitizer will work correctly. |
| 2018-06-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replace/resurfaced. make sure to resurface/replace. 4-502.11 (c ) maintain air thermometers in good repair and |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris in reach in units, shelving, gaskets, sides of equipment, door handles etc. make sure to increase cleaning frequency. repeat |
| 2018-06-05 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on walls and ceiling throughout kitchen |
| 2018-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up present on line cooler handles and walk in cooler racks. |
| 2018-02-21 |
45 |
4-202.15 can openers - cobserved the can opener with metal shards on it today- sharpen or replace blade. |
| 2018-02-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping clothes on the cook line today.observed sushi chef wipe knife with clothe today and set on counter- cdi sanitizer bucket made and put into that bucket. |
| 2018-02-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.some build up inside of ice machine today. |
| 2018-02-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw beef in the walk in cooler- cdi moved so that the chicken was on the bottom.observed a bowl used to portion raw meats stored in the raw beef when it had |
| 2018-02-21 |
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. -pobserved employee handle a bowl with raw chicken on it and then continue |
| 2017-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved black beans that had been rehydrated stored at room temperature on the cookline rolling cart- cdi product discarded.observed boiled eggs and dumplings stored over top of cold foo |
| 2017-11-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p]observed raw chicken stored over raw shrimp in the walk in cooler- cdi chicken moved to the bottom shelf where the other raw chicken is stored. good job on the cooked mussel storage today.3 |
| 2017-11-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the dry goods room. improvement made on them as they are no longer near the ice machine area. |
| 2017-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans and soy sauce buckets stacked wet today. |
| 2017-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in the water heater room and near the banana storage. recommend to keep working with pest mangement and also recommend to place bananas in a covered container. |
| 2017-08-17 |
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. -pfobserved soups that had cooled in a deep portion with a lid on them.observed cabbage |
| 2017-08-17 |
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 gen. tso chicken, devilled e |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods in 2 cold units on the hibachi line holding at >45f today- products discarded by pic.staff stated that the power to these units had tripped last night.observed black b |
| 2017-08-17 |
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. -p3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserve |
| 2017-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on two veggie peelers and on the slicer today. veggie peelers must be washed, rinsed, and santizied every day at least or if peeling a tcs pr |
| 2017-08-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken over pre-cooked clams today- clams moved to a higher shelf to correct. |
| 2017-08-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved two employees handle raw animal food and then handle the clean dish that the cooked food will go into - both employees stopped to wash hands and pic sent dishes back to be rewashed |
| 2017-05-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.6-202.15 protect outer openings of establishment from insect or rodent entry.observed pests in the dry goods room today- contact pest management, clean more, and keep doors closed.obser |
| 2017-05-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on the sushi prep table with no lid today- discarded to correct. |
| 2017-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved scrub pads(green and metal) stored in handsinks today- removed to correct. |
| 2017-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved dumplings stored at >45f today in the flip top cooler due to them being stored above the cold line- dumplings discarded today. |
| 2017-05-23 |
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. -pfobserved chicken cooling in the make table today- discarded to correct. this unit |
| 2017-05-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed washed broccoli in contact with mushroom box- broccoli sent to be rewashed.observed delivery of frozen cookies stored at the open |
| 2017-05-23 |
54 |
6-501.110 using dressing rooms and lockers - cobserved employee items(phone and speaker) stored on food prep tables- moved to its own container to correct so that it was not touching any restaurant equipment/items. |
| 2017-05-23 |
45 |
observed 3 cracked sinks today- wield these to repair or replace.observed cracked/broken gaskets in multiple units today(freezer walk in gasket is badly damaged).4-501.11 maintain equipment in good repair.4-205.10 ensure equipment other than toasters, mix |
| 2017-05-23 |
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 gaskets, top of mixer, non food contact parts of sushi rice container |
| 2017-05-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed two containers of garbage outside with no lids- dumped into larger dumpster and inverted during inspection to correct. |
| 2017-05-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed build up in the long skinny floor drain and on th |
| 2017-05-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cobserved sushi wrappers stored on the counter above the sushi cooler- moved to behind the bar today so customers cannot contaminate them. |
| 2017-03-01 |
4 |
observed one employee drink with a lid on a prep table and observed an open can drink, without a lid, with spices- monster discarded and coffee cup moved to a lower shelf to correct.2-401.11 cover and store employee drinks to prevent contamination of food |
| 2017-03-01 |
14 |
observed mixing bowls and slicer stored as clean with food debris on them- sent to be washed to correct.observed steamer baskets with build up inside- sent to be washed.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and t |
| 2017-03-01 |
19 |
observed chicken stored on a rolling cart at 165f to correct but was placed back onto cart where it fell back in temperature. discarded to correct.this chicken must stay 135f or more before going on the line where it is timed.3-501.16(a)(1) maintain tcs |
| 2017-03-01 |
20 |
observed shrimp thawing and had risin in temperature to >45f- shrimp chilled down today to correct. observed hoisen sauce and fish sauce at room temperature and these state that they need to be refrigerated after opening.3-501.16(a)(2) maintain tcs foods |
| 2017-03-01 |
21 |
observed sauces with meat broth and sauces with cooked veggies from mon. and sunday without dates- back dated during inspection.observed beef broth with no date- back dated to correct. |
| 2017-03-01 |
26 |
observed windex that was not labeled- corrected during inspection.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-03-01 |
38 |
observed a food service employee with a wrist watch on.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2017-03-01 |
41 |
observed multiple scoops in products that had no handle and some with handles where the handle was stored in the product.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 qui |
| 2017-03-01 |
45 |
observed a cracked prep sink- repair or replace.4-501.11 maintain equipment in good repair.observed a homemade funnel used for dry goods that was made out of the top of a commerical sauce bottle- only used approved funnels.4-205.10 ensure equipment other |
| 2017-03-01 |
47 |
observed build up walk in racks, clear plastic covers for rolling racks, under mixer, hood lighting and dishwasher wall.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-03-01 |
52 |
observed no drainplug on the cardboard dumpster.5-501.114 ensure drain plug on dumpsters, waste containers is in place. |
| 2017-03-01 |
33 |
observed shrimp thawing in standing water today-moved to freezer to correct. use approved thawing methods such as refrigeration, microwave, cooking process, or continually running/draining cold water.3-501.13 use approved thawing methods. |
| 2016-12-08 |
14 |
observed mixing bowl and slicer stored as clean with food debris on them- sent to be rewashed.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-12-08 |
13 |
observed raw fish stored over cooked krab and krab salad today at the sushi station- krab products placed on the top shelf to correct.observed raw chicken stored over raw pork in two locations- chicken moved to the bottom shelf to correct.observed seafood |
| 2016-12-08 |
26 |
observed a patch powder that was stored in a soy sauce bucket with no label. labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-12-08 |
20 |
observed eggs stacked too high and double panned holding at >45f- top portion of eggs were moved to the lower part of the cooler to quickly chill down.observed udon noodles at >45f- moved to the bottom as well.3-501.16(a)(2) maintain tcs foods in cold ho |
| 2016-12-08 |
42 |
observed clean pots stored on a soiled shelf today that had some grease build up .observed plates on the buffet not inverted- keep food side down.4-904.11 kitchenware and tableware-preventing contamination - c4-903.11 store cleaned equipment, utensils, li |
| 2016-12-08 |
45 |
observed a torn gasket on on the sushi make table and tape on the sushi display case.observed the mixing bowl rusted today- replace.observed the slicer grip cracked.4-501.11 maintain equipment in good repair. |
| 2016-12-08 |
37 |
observed wasabi and ginger stored for customers to dispense but they were in an open container and not under the sneeze guard. moved to under sneeze guard during inspection to correct.3-306.11 food display-preventing contamination by consumers - p |
| 2016-11-29 |
18 |
observed pork soup that had been cooling since 11am today and still had not fallen to <70f after 3 hours- discarded during inspection.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 |
| 2016-11-29 |
4 |
observed an open employee drink on the prep table directly next to where carrots were being cut- drink discarded to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-11-29 |
6 |
observed an employee talking on a cell phone and then proceed to touch handles to pots and pans. employee stopped and sent to wash hands.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment |
| 2016-11-29 |
8 |
observed dishes and food inside two handsinks today- removed to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-11-29 |
13 |
observed foods uncovered, that were not in the cooling process, while they were in storage- corn starch, frozen crab, frozen salmon, raw beef under the prep table- covered during inspection to correct.observed food stored outside today- discarded.3-302. |
| 2016-11-29 |
14 |
observed knives and peelers that were stored soiled today- sent to be rewashed.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-11-29 |
19 |
observed cooked eel in the toaster oven at <135f today- put on time to correct.observed a mussell on the hot bar that was above the broth line that was <135f today- put on time.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-11-29 |
20 |
observed rehydrated black beans stored on the rolling cart at room temperature. observed a raw egg at room temperature in bread crumbs- discarded. observed shredded cheddar in the 2 door reachin with jello that was at 47f- moved to cool down.observed gr |
| 2016-11-29 |
23 |
observed rolls that did not have raw fish in them, but had raw fish eggs on them, labeled as cooked. make sure these with fish eggs are labeled raw.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must i |
| 2016-11-29 |
26 |
observed grease lightening stored in the dry goods room above food. moved to chemical storage to correct7-201.11 store toxic materials to avoid contamination. -p |
| 2016-11-29 |
31 |
observed soups cooling in deep portions today in the walk in cooler- split these into smaller portions.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 |
| 2016-11-29 |
41 |
observed rice scoop stored in water today on the buffet. keep this in a clean, dry container that is changed out, along with the scoop, every 4 hours.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water |
| 2016-11-29 |
45 |
observed a veggie peeler that did not appear to be for commercial use and it was hard to clean.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2016-11-29 |
52 |
observed a missing drain plug on the cardboard dumpster today.5-501.114 using drain plugs - c |
| 2016-11-29 |
54 |
observed employee food stored over restaurant food and observed employee food stored over clean dishes today- moved to correct.keep employee food in a labeled container that is stored below/separate from all restaurant supplies.6-403.11 designated areas-e |
| 2016-08-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed container of bleach stored on top of prep table with rice paddle present. cdi - pic moved to chemical storage and cleaned prep surface. -0- |
| 2016-08-03 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf walked into facility at 4 pm and tim |
| 2016-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one prep table with bleach stored on top, right beside a rice paddle in direct contact with the table. observed half of a plastic bottle being used as |
| 2016-08-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed rolling rack of spices without label present and reused plastic tubs without label identifying the current contents. labe |
| 2016-08-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drink stored on the shelf above the rear prep table across from the flat top grill. cdi - pic moved drink to a low shelf under the prep table and |
| 2016-08-03 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed roasted sugar peanuts on a dry storage shelf without wrapping and flour and sugar bins without lids in place between uses. wrap these while stored an |
| 2016-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies present in the dry storage area. maintain and increase as necessary the pest control methods to remove flies. -0- |
| 2016-08-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed utensils in the wait station and sugar scoop and ice scoop with the handle down in the ice machine and in the storage container. cdi - pic moved these an |
| 2016-08-03 |
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 butcher's knives stored between prep tables and on a soiled magnet with |
| 2016-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic drink cups in the wait stations and wet stacked metal pans over the 3-comp sink. cdi - pic used pyramid stacking for the pans and reminded to separate c |
| 2016-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the handles and front of the cold holding equipment in the kitchen with debris present. clean. -0- |
| 2016-08-03 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed employee restroom without covered trash bin. provide one for the female employes.-0- |
| 2016-08-03 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on the walls beneath and behind equipmen |
| 2016-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on and under prep counters throughout the facility. keep these in sanitizer between uses. -0- |
| 2016-06-06 |
2 |
. 2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p observed employee with infected burn on forearm that was not covered/protected. emploee was food handling. cdi - burn was cleaned and cove |
| 2016-06-06 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed 2 employee drinks stored on high shelves with potential to contaminate food or clean dishes if had fallen. **2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-06-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed cooked krab and crawfish stored below raw fish. raw shrimp had fallen onto container of fruit. **3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-06-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed several phf's in one flip top cooler 72f. breaker had tripped in storm. cdi-items voluntarily discarded: pork pot sticker |
| 2016-06-06 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed uncovered ice cream stored in walk-in freezer with heavy condensation on ceiling. dead fly in uncovered bbq sauce jar. cdi-bbq disposed of. |
| 2016-06-06 |
38 |
2-303.11 prohibition-jewelry - c observed rubber bracelet on wrist of one food employee, &**2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-06-06 |
41 |
3-304.12 in-use utensils, between-use storage - c observed soup container used as scoop in soy sauce and scoop handle in ice of ice machine. **3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in |
| 2016-06-06 |
33 |
3-501.13 thawing - c observed sausage thawing on counter. ** 3-501.13 use approved thawing methods. |
| 2016-01-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans to the left of the cook line. demonstrated pyramid stacking. - repeat -.5- |
| 2016-01-27 |
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 raw sushi fish that will remain raw without date marking. cdi - pic placed dates on raw sushi fish. repeat -1.5- |
| 2016-01-27 |
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 shrimp sauce with tightly closed container. vent while cooling. cdi |
| 2016-01-27 |
45 |
4-101.17 wood, use limitation - c observed bamboo sheets used to mold sushi. cover these with plastic wrap before using or replace with ones that have plastic sheath. -0- |
| 2016-01-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed buffet items kept on time with utensils cleaned once daily, per pic. cdi - pic instructed to clean utensils at least once every four hours. -1.5- |
| 2016-01-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed door open on dumpster. close. -0-5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and |
| 2016-01-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dark buildup to the extreme left of dry storage |
| 2016-01-27 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed pre-rinse without enough pressure to remove food debris from dishes. repair. -0- |
| 2015-10-20 |
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 dish washer with carpal tunnel bands wash hands for 7 seconds, turn off faucet with bare h |
| 2015-10-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink by dish room blocked by two rolling carts used to transport clean plates. cdi - rolling carts moved. -0-6-301.11 provide soap for handwashing at each h |
| 2015-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dark buildup on the interior of the ice machine and one plate in the dish room stored as clean with food present on the food contact surface. cdi - al |
| 2015-10-20 |
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 all working containers without label. cdi - all containers labeled with masking tape. -1- repeat |
| 2015-10-20 |
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 salmon in sushi area and krab meat without date marking that was placed in the area 2 days prior. cdi - all items date marked from |
| 2015-10-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats present in dry storage and near can wash. maintain regularly scheduled pest management. facility states they are serviced once per month. -0- repeat |
| 2015-10-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed spoon used for rice cooker in water at 82f. use one of the mentioned me |
| 2015-10-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter in drink stations, at the entrance to kitchen and in kitchen. keep in sanitizer between uses. -.5- |
| 2015-10-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to go forks at front counter without protection from customer contact. cdi - items moved to lower shelf for distribution by counter employee. -0- |
| 2015-10-20 |
37 |
3-303.12 storage or display of food in contact with water or ice - c keep water drained from food while in direct contact with ice. observed octopus in reach in cooler in direct contact with ice in pan that has no drain holes. cdi - food placed in drain p |
| 2015-10-20 |
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 pans stored as clean with date marking labels present on the outside of container. remove before cleaning. -0- |
| 2015-07-29 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed vent in both restrooms with dust buildup. observ |
| 2015-07-29 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed urine stains under both urinals in the men's restroom and a heavy urine odor. clean. |
| 2015-07-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rice cooker on prep table at rear of facility stored as clean that has buildup of food and debris. clean. |
| 2015-07-29 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed mechanical dishwasher in operation without using the hot water booster. cdi - booster turned on and temp rechecked. |
| 2015-07-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pans of soups and spices stored on counter near cook line handsink below paper towel dispenser. remove items and place on the oth |
| 2015-07-29 |
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 sauces used in hibachi grill area without labels. label items with common name. |
| 2015-07-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed speed rack by swinging walk in cooler door with cooked ribs from yesterday at 50f. cdi - pic voluntarily discarded item. refrain from storing cold items by the swinging door. |
| 2015-07-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried shrimp and chicken nuggets in hot holding below 135f. cdi - foods reheated. |
| 2015-07-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored in reach in cooler above ready-to-eat shrimp and mussels that were cooked. cdi - ready-to-eat foods moved to top shelf storage. |
| 2015-07-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee wash hands in prep sink labeled for use as a seafood prep station. cdi - pic instructed employee to rewash hands and to only wash hands in handsink. |
| 2015-07-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies near area where soda syrup is stored. use approved insect control method to remove flies. pic stated that facility has monthly pest control. |
| 2015-03-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. pan of raw squid stored over cooked noodles in prep cooler, and pan of raw sausage stored over cooked sausage in second prep cooler. cdi- storage corrected by operator megan cheng. 3-302.1 |
| 2015-03-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. four pans of dry seasoning/ oils at the cook line not labeled. operator advised that labels are removed when containers are cleane |
| 2015-03-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. chlorine sanitizer in spray bottle greater than 50-100ppm. cdi- operator peter xiao corrected. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mol |
| 2015-03-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. complete consumer advisory is posted, however, sushi chef observed placing plates of completed rolls on buffet fo |
| 2015-03-31 |
37 |
3-304.13 linens and napkins, use limitations - c. linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods. burgundy napkins used to line roller carts and prep areas used for food prep. cdi- |
| 2015-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than 15 metal pans stacked tightly together while wet. cdi- stacking for air drying corrected. |
| 2015-03-31 |
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 . two counter top cutting boards heavily pitted and scarred, five damaged fryer baskets. c |
| 2015-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris and residue on exterior of coolers, door handles, shelving, carts, gaskets in coolers, and exterior of large bulk storage containers used f |
| 2015-03-31 |
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 and spatulas for rice stored in container of room temperature water, kniv |
| 2014-10-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: observed handsink in dish pit with no soap. cdi- supplied.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed employee wringing out cloth in handsink. |
| 2014-10-28 |
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 sushi fish is supplied by three purveyors, but letter available from only one. calls made to suppliers for parasite le |
| 2014-10-28 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: raw pork over ready-to-eat food in walk-in. cdi- foods moved to proper storage locations.3-302.11(a) separate the different types of raw animal foods. -p: observed raw chicken over raw be |
| 2014-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed slicer with significant dried food residue attached. cdi- moved to cleaning process. |
| 2014-10-28 |
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/pf: observed procedures for many buffet |
| 2014-10-28 |
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 : found lo mein noodles 48 f from overnight. cdi- discard. found boiled eggs in water 51 f from overnight. cdi- discard. |
| 2014-10-28 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in prep sink standing water, sink stopped, with no running water. cdi- corrective discussion. |
| 2014-10-28 |
38 |
.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed some employees working with food with wristbands. |
| 2014-10-28 |
41 |
.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. found scoop in chicken at prep cooler with handle down. |
| 2014-10-28 |
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 : found large volume of lo mein deep and tightly wrapped. 47 f from overnight. foun |
| 2014-07-23 |
22 |
3-501.19 time as a public health control - p,pf: provide complete written procedures for holding tcs foods on time. observed procedure sheets partially filled out. cdi- discussion. |
| 2014-07-23 |
7 |
3-301.11 preventing contamination from hands - p,pf: employees shall not contact ready-to-eat food with bare hands. observed employee remove tomatoes from box and commence slicing tomatoes. cdi- discussion, discard of contacted tomatoes. |
| 2014-07-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed raw chicken over raw blue crabs in refrigerator. containers covered.cdi- chicken moved to bottom shelf. |
| 2014-07-23 |
18 |
3-501.14 cooling - p: tcs foods must be cooled to 45 f or below with six hours. found cooked beef 48 f from previous day. cdi- discard beef. |
| 2014-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods must be kept cold when holding at 45 f or below. found cold items at salad and hibachi bars above 45 f. consider holding on |
| 2014-07-23 |
31 |
3-501.15 cooling methods - pf: do not cover cooling foods until they reach 45 f or below. do not attempt to cool large, dense volumes of foods; divide into smaller quantities and shallow pans. observed dense volumes of cooling noodles tightly covered. obs |
| 2014-07-23 |
6 |
2-301.14 when to wash - p: employees must wash hands before putting on gloves to work with food. observed employee put on gloves without washing before working with tomatoes. employee put on gloves without washing before handling food at hibachi grill. cd |
| 2014-07-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. observed jugs of cooking oil on floor.3-306.11 food display-preventing contamination by consumers - p: observed fried noodles at soup buffet and sauce at |
| 2014-07-23 |
41 |
3-304.12 in-use utensils, between-use storage - c: do not store dispensing utensils with handle in food. observed ice scoop with handle down in ice. observed several handles down in dry goods. do not use bowls or handle-less containers for dispensing. |
| 2014-07-23 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature - pf: observed wash solution of dish machine (high temp) to be 130 f. cdi- technician called for while on site. |
| 2014-07-23 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: provide a separate and clearly designated area for employee storage of personal food. observed partially consumed gatorade and apple on sushi storage unit. observed pots |
| 2014-07-23 |
35 |
3-302.12 food storage containers identified with common name of food - c: containers on cart at cook line need to be labeled as to contents. |
| 2014-07-23 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p: observed no employee health policy. cdi-gave handout for posting. |