| Violation Date |
Code |
Description |
| 2018-03-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food and drinks stored amongst food for customers. |
| 2018-03-06 |
33 |
3-501.13 use approved thawing methods. observed a large amount of raw meat thawing in prep sink without running water. |
| 2018-03-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sushi fish stored over cucumbers and cooked crab. observed raw meat skewers stored over noodles in cooler. observed raw beef thawing in same sink as raw chicken, beef was in he |
| 2017-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed large amount of ice build up in walk in freezer. |
| 2017-11-20 |
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 scoop stored in room temperature water. |
| 2017-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counters throughout. |
| 2017-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of rice noodles slightly above 45f. cdi-ice added to containers and measured 45f after 10 minutes. |
| 2017-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed slight build up in ice machine. |
| 2017-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat foods in flip top cooler. cdi-items rearranged. |
| 2017-11-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table with food. |
| 2017-08-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants on microwave. no food present. |
| 2017-08-02 |
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 using tphc and l |
| 2017-08-02 |
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 knife stored in between equipment. repeat |
| 2017-04-07 |
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 knife stored in between equipment. |
| 2017-04-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed to-go menus labeled with consumer advisory but no asterisk on items served raw or undercooked. cdi-pic be |
| 2017-04-07 |
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 sushi rice labeled with dat |
| 2017-04-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items held out of temperature such as rehydrated noodles, bean sprouts, and raw chicken all on prep counters/sinks. after items are finished prepping, place back into cooler. cd |
| 2017-04-07 |
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 employee using bare hands to gather ready to eat ingredients such as peppers and cooked chicken to be cooke |
| 2017-04-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed drink stored on prep table. cdi-moved to bottom shelf. |
| 2016-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed slight buildup in interior of ice machine. |
| 2016-11-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counters throughout. |
| 2016-11-10 |
37 |
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 dry goods stored on the floor. |
| 2016-11-10 |
33 |
3-501.13 use approved thawing methods. observed three whole chickens thawing in bus tub at room temperature. |
| 2016-11-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice using tphc not l |
| 2016-11-10 |
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 several sauces made in house with no dates. cdi-dated. |
| 2016-05-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed the paper towel dispenser in the mens bathroom not working. cdi - employee fixed the paper towel dispenser. |
| 2016-05-31 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p 2-301.14 wash hands before donning gloves and between gloves uses.-pobserved food employee wash hands with |
| 2016-05-31 |
14 |
l4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer spray bottle not at the proper concentration; quat at 50 ppm. cdi - refilled sanitizer to the proper concentration. |
| 2016-03-30 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that the facilities quat test strips are expired. advised to get new test strips vr. |
| 2016-03-30 |
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 that facility has tphc wri |
| 2016-03-30 |
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. observed mold build up inside the ice machine bin. advised to drain ice, take apart the machine, and to clean/sanitize up insid |
| 2016-03-30 |
13 |
l3-304.15(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 observed employee |
| 2016-03-30 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed the mens bathroom with an automatic handsink faucet that does not provide a flow of water |
| 2016-03-30 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee reconatmi |
| 2015-12-10 |
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 food employee bare hand contact ready to eat herbs and bean sprouts to place on a plate |
| 2015-12-10 |
8 |
6-301.14 post a handwash sign at each handsink. observed 3 handsinks throughout the facility without a hand washing sign. cdi - supplied handsinks with handwashing signs. |
| 2015-12-10 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed commercially |
| 2015-12-10 |
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. observed mold build up in the ice machine next to the walkin freezer. cdi - advised to clean thoroughly. |
| 2015-12-10 |
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 a sanitizer bucket with low quat concentration (under 100 ppm); also the sanitizer rag was |
| 2015-12-10 |
53 |
technical difficulties.... |
| 2015-12-10 |
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. repeat violation: observed |
| 2015-07-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee shirt and cologne stored on shelf in dry storage. |
| 2015-07-09 |
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 two food scoops stored in room temperature water. |
| 2015-07-09 |
37 |
3-304.13 linens and napkins may not be used in contact with food. observed damp cloth stored in direct contact with cooked sushi rice and several containers containing washed produce. |
| 2015-07-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical bottles with incorrect labels such as glass cleaner stored in a bottle labeled sanitizer. cdi-contents of bottle discarded. |
| 2015-07-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing on several menu items that are offered undercooked on the starters section of the menu-t |
| 2015-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a few items in flip top coolers above 45f due to being stored above cold line wells. all other items under 45f that were correctly placed in unit. cdi-items put in cooler below. |
| 2015-07-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in bottle measuring 0ppm. cdi-contents discarded.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers on a few |
| 2015-07-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one pan of raw shrimp stored over container of noodles. noodles were sealed with a lid. cdi-shrimp moved to bottom shelf. |
| 2015-01-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed sushi special of the day written on dry erase board sign with no consumer advisory. informed pic and sush |
| 2015-01-20 |
21 |
the 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf did not observe any date marking in facility. pic stated that most items are prepared fresh daily. date marking is needed on items like |
| 2015-01-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic stated that employees have not been informed of required reportable symptoms and illnesses. cdi-english and spanish employe |
| 2015-01-20 |
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 rice scoop stored in room temperature water. |
| 2015-01-20 |
37 |
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 freezer floor. |
| 2015-01-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. points will be deducted on next inspection conducted that is past 180 days after permit issued. |