| Violation Date |
Code |
Description |
| 2018-10-19 |
52 |
5-501.114 using drain plugs - c observed drain plug missing on dumpster. -0 points- |
| 2018-10-19 |
38 |
2-302.11 maintenance-fingernails - pf observed employee with painted fingernails working with exposed food without gloves . cdi advised employee on use of gloves when working with exposed food with painted or artificial nails. -0 points- |
| 2018-10-19 |
33 |
3-501.13 use approved thawing methods. observed fish thawing on counter as well as chicken . cdi moved items to walk in to thaw. |
| 2018-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw foods over ready to eat vegetables in lowboy 2 and prep unit . cdi storage reordered. |
| 2018-10-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed front of house staff use bare hands to add seaweed and other items to octopus ball dish. cdi dish discar |
| 2018-10-19 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site at time of inspection. |
| 2018-05-16 |
12 |
3-402.11 parasite destruction - p observed no parasite destruction letter on site at time of inspection. 10 day verification required. |
| 2018-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives spoons and cleavers with visible food debris left over from last nights service. cdi took to be washed. |
| 2018-05-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder needed for surf and turf, terriyaki,assortment sets, specialty rolls and maki rolls. 10 day ve |
| 2018-05-16 |
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 oil in plastic bottles without labeling. -0 points |
| 2018-05-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pork stock , chicken stock and vegetable stock stored on floor in walk in cooler. |
| 2018-05-16 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed no test kit available qac sanitizer. 10 day verification required. |
| 2018-05-16 |
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 of food debris and black spots in gaskets which are in need of cleaning. |
| 2017-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several branding stickers left on plastic containers after wash/rinse/sanitize process has been complete. stickers must be removed during the proce |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic containers wet stacked. dishes must be allowed to air dry after cleaning, wet stacking allows a moist environment and is conducive to pathogen growth. |
| 2017-10-31 |
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. observed dry storage good scoops stored with handles in contact with the food pro |
| 2017-10-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed frozen food product boxes stored on the floor of the walk in freezer. all food products must be kept at least 6 inches off of th |
| 2017-05-04 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap present at the dish area handsink. provided by pic. ensure that soap dispensors are refilled by employees when empty |
| 2017-05-04 |
14 |
4-602.11 non-tcs food contact surfaces such as beverage dispensing nozzles shall be kept free of any accumulated debris or residue. observed soda dispensing nozzles soiled with black residue at time of inspection. |
| 2017-05-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food items stored on the floor of the walk in cooler, freezer and dry storage areas. food must be kept 6 inches off of the floor |
| 2017-05-04 |
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. observed handle-less bowls used as scoops in several dry good containers. replace |
| 2017-05-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility uses quat sanitizer in the 3 compartment sink but could not produce a matching test kit. ehs will revisit facility by 5/13/17 to ensure that a proper test kit has |
| 2016-12-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items on the floor of the walk in cooler and freezer. all food products must be stored at least 6 inchess off of the floor. |
| 2016-12-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking procedures for cut leafy greens. items are cut and then stored for up to 2 days according to pic. items that are |
| 2016-12-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf no health policy was available at time of inspection. cdi by ehs emailing standard health dept. copy to pic. |
| 2016-01-13 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a sink that was inaccesible; a cart with utensils on the cart was blocking the sink. cdi - moved the cart out of the way. 6-301.11 provide |
| 2016-01-13 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed produce above ready to eat, washed, and prepared vegetables. the ready to eat vegetables had plastic wrap on top of its container. cdi - moved the washed ready to eat veg |
| 2016-01-13 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up on the spray nozzle on the soda dispenser at the bar. cdi - pic took apart spray nozzle and cleaned. |
| 2016-01-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed that the establishments menu did not have the reminder. cdi - educated pic about disclosure and reminder |
| 2016-01-13 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 3 containers of soup in the walkin cooler at 64-66 f. the products were cooked last night; these items did not meet proper |
| 2016-01-13 |
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 observed 3 soups in the walkin cooler out of temp; product was in bulk containers with |
| 2016-01-13 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed paper towels touch |
| 2016-01-13 |
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 dispensing utensils |
| 2015-01-29 |
53 |
(general comment)6-201.11 floors, walls and ceilings-cleanability - c; keep floors, walls and ceiling clean and in good repair; observed ceiling tile saturated with water in womens restroom dripping / leaking into sink in need of repair. |
| 2015-01-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed prep cooler not properly functioning holding phf products at 47-50 degrees f. cdi temp setti |
| 2015-01-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meat products; observed raw chicken stored above bacon in pull out cold holding drawers. cdi all raw meats properly stored according to final cooking temp |
| 2014-10-30 |
41 |
3-304.12 in-use utensils, between-use storage - c; properly store in use utensils; observed scoops handles stored down in dry food products. |
| 2014-10-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; keep raw meat properly stored to prevent contamination observed raw chicken above raw pork in front cooler unit; observed raw fish stored above vegetables in reach-in cooler |