| Violation Date |
Code |
Description |
| 2018-12-03 |
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 2 missing ceiling tiles in kitchen above 3 comp sink. |
| 2018-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tubs of cooked and raw broccoli and several tubs of sweet sauce stored on the walk in cooler floor. observed several pans, tubs, |
| 2018-12-03 |
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 observed tphc in use for fried shrim |
| 2018-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce in make table that had just been cut acc. to worker, at 53 degrees. cdi- lettuce was voluntarily disposed of by pic. be sure lettuce is chilled to 45 or below before |
| 2018-12-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above box of raw broccoli. cdi- broccoli separated and stored with other unwashed produce. |
| 2018-12-03 |
6 |
2-301.14 wash hands after activities that contaminate them. -p 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 a cook return through bac |
| 2018-08-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed watered down soap that was not effective at kitchen handsink and no soap at server station handsink. cdi- proper soap provided. |
| 2018-08-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine chlorine sanitizer reading 0 ppm, sanitizer had run too low to work. cdi- sanitizer changed and machine primed to properly sanitize. |
| 2018-08-28 |
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 observed two deep and tightly covered tubs of steamed carrots cooling over 6 hrs accoring to pic at 47-48 degrees. cdi- pic voluntari |
| 2018-08-28 |
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 observed deep and tightly covered tubs in use to cool carrots that were improperly |
| 2018-08-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 6-501.111 keep the premises free of insects, rodents, and other pests. observed back door being left open and a large dead roach in walk in cooler by back door. cdi- door was cl |
| 2018-08-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several pans, tubs, and boxes of various foods stored on the floor in walk in cooler and walk in freezer. cdi- foods stored off t |
| 2018-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grill area, hood system, fryer area, gas pipes and walls behind cook line soiled with debris and in need of cleaning. |
| 2018-08-28 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p vacuum breaker is broken on can was hose bib, need to install a proper backflow prevention device. facility has 10 days |
| 2018-08-28 |
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 walls near dish area and above 3 comp sink needi |
| 2018-06-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on prep top where food was being prepped and open container of employee food stored with food for the facility. |
| 2018-06-27 |
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 wipe soiled hands with a towel and not wash. cdi hands |
| 2018-06-27 |
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.-pobserved employee grab food from prep top for cooking and place leftover food in hand back in unit. cdi items discard |
| 2018-06-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employee wipe gloves with cloth and continue food prep and use gloves for cleaning prep area and continue food prep. cdi gloves changed and hands washe |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and raw beef stored in prep top above 45f. cdi product placed in freezer to cool. |
| 2018-06-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved crab meat, bean sprouts, octopus, mackerel, carrots, and broccoli not dated. cdi dates added. |
| 2018-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed raw shrimp stored on floor in walk in freezer. |
| 2018-06-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed employee not wearing a hair restraint upon entrance in facility. cdi employee found hat |
| 2018-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths on counters that was used to wipe hands and wipe gloves. |
| 2018-06-27 |
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 facility store bowls, that are used as scoops in food and knife stored be |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed grill area, hood system, fryer area, and walls behind cook line soiled with debris and in need of cleaning. |
| 2018-06-27 |
36 |
6-202.15 outer openings, protected - cobserved back door open during service. |
| 2018-03-29 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee jackets and hats stored on the dry storage shelves.observed an employee's lunch box stored on the second shelf |
| 2018-03-29 |
14 |
repeat violation 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing. cdi - sanitizer bucket was too empty; a new bucket was hooked up and the machine was primed. machine was sa |
| 2018-03-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw tuna stored above cooked crab and shrimp in the prep unit on the sushi prep line. observed raw salmon stored above avocados in the prep unit on the sushi line.observed raw sh |
| 2017-12-28 |
53 |
general comment 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 cleaning needed on the hood an |
| 2017-12-28 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2017-12-28 |
41 |
repeat violation 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 stored in 110f water and a spoon stored in 6 |
| 2017-12-28 |
39 |
repeat violation 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several wet wiping cloths on prep surfaces. |
| 2017-12-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing. cdi - a new bucket of sanitizer was hooked up and the machine was primed; sanitizer was at the correct concentration. |
| 2017-12-28 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above raw scallops and raw shell eggs in the prep unit on the cook line. cdi - beef was moved to the bottom shelf. |
| 2017-07-31 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw scallops and shell eggs in a prep unit. observed raw chicken stored above raw beef in the walk in cooler. cdi - all items were rearra |
| 2017-07-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed and unlabeled bottle of sanitizer in the sushi area.7-201.11 store toxic materials to avoid contamination. -p - observed a bottle of sanitizer stored on th |
| 2017-07-31 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed employee drinks stored above the prep unit on the cook line and one above the prep sink in the sushi area. cdi - drinks were removed. |
| 2017-07-31 |
37 |
repeat violation 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed food stored on the floor in the walk in freezer. |
| 2017-07-31 |
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 utensils stored in 85f water.observed knives stored between 2 prep uni |
| 2017-07-31 |
45 |
general comment 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 non absorbent. - observed dry goods stored in trash cans in the dry st |
| 2017-07-31 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 3 wet wiping cloths stored on prep surfaces. |
| 2017-01-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed heavy build up on the hood and hood lights. |
| 2017-01-25 |
37 |
repeat violation 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of food stored on the floor in the walk in freezer. |
| 2017-01-25 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed cooked carrots at 127f in the steam well. cdi - carrots were reheated to 182f. |
| 2017-01-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p- observed raw chicken above raw shrimp and raw beef; raw pork on top of raw salmon in the walk in cooler, cdi - all items were rearranged correctly.3-302.11(a) separate raw animal foods from |
| 2016-09-15 |
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 metal spatulas stored beside grill in standing water below 135 f (see |
| 2016-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping rags throughout kitchen. hold in sanitizer. repeat. |
| 2016-09-15 |
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 boxes of fish stored on floor of walk in freezer. remove. repeat. |
| 2016-09-15 |
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 observed no time stamp on tphc sushi |
| 2016-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggrolls and noodles sitting on counter at start of inspection. both items were below 135 f (see temp chart). according to pic these items had been both out of temperature cont |
| 2016-09-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chef plate scallops with a final cook temperature of 121 f. cdi- scallops were cooked to required temperature (see tem |
| 2016-02-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over heads of lettuce walk-in cooler. observed raw chicken stored over noodles in prep cooler. cdi-items were relocated to lowest shelf. |
| 2016-02-04 |
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 observed carrots prepared day of inspection cooling at room temperature at 115f. cd |
| 2016-02-04 |
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 clear squirt bottles not labeled to indicate contents on cart by grill. |
| 2016-02-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tuna and other food products stored on floor in walk-in freezer. |
| 2016-02-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces throughout kitchen area. |
| 2016-02-04 |
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 of scoop stored inside flour in dry goods bin. |
| 2015-04-02 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed an unapproved rice cooker labeled for household use only. |
| 2015-04-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces. |
| 2015-04-02 |
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 small containers of dry goods with no label. 3-601.12 honestly presented - c (a) food shall be offered for human consumpti |
| 2015-04-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed two spray bottles of degreaser mislabeled as multi quat sanitizer. cdi - by labeling bottles properly. |
| 2015-04-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed some items including cooked carrots at 93f and soup at 126f cooling on counter at room temperature. cdi - by moving to walk-in cooler to properly cool. observed bean sprouts le |
| 2015-04-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed a pot of chicken stock on stove holding hot at 103f. pic reported that soup was made about 2 hours ago. cdi- by reheating on stove to 165+ during inspection. |
| 2015-04-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed no sanitizer available for use. cdi - bleach sanitizer made up in bucket during inspection. |
| 2015-04-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink stored on counter at sushi bar, a bottled drink stored above prep surface next to microwave, and employee plate of food stored on prep surface |
| 2014-12-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved re-packaged raw chicken stored on top of a box of ready to eat soy beans, a bowl of shucked raw oysters inside another container of shu mai inside a reach in freezer and raw tilapia |
| 2014-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a single spray bottle inside the sushi prep area with out a label. cdi by voluntary disposal. |
| 2014-12-11 |
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 rice cooling on ice with plastic wrap covering the product. cdi by venting |
| 2014-12-11 |
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 3 squeeze bottles in the sushi prep area not labeled. |
| 2014-12-11 |
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.-pobserved an employee handling cooked broccoli with bare hands. cdi by voluntary disposal. |
| 2014-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths stored on the cook line ledge and prep tables. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed buckets used for wipin |
| 2014-12-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed an unapproved rice cooker labeled for household use only.4-101.19 nonfood-contact surfaces - cfood equipment subject to sp |
| 2014-12-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee wearing a bracelet while preparing food. cdi by removing. |
| 2014-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed one employee drink stored on a top shelf over the cook line. |