| Violation Date |
Code |
Description |
| 2018-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed tearing in gasket on walk in cooler. |
| 2018-10-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed seaweed salad dated for 10/13, pork belly scraps dated for 10/16, and milk with no date in walk |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw fish in lower portion of sushi flip top unit holding between 47f and 50f. ehs noted that fan air flow was blocked by a large package of fish. cdi: ehs had pic move package a |
| 2018-10-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy buildup on ice machine chute and flap. cdi: flap removed and sent through dish machine and chute manually cleaned.4-501.114 maintain saniti |
| 2018-10-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back hand sink adjacent to walk in unit blocked by freezer. cdi: freezer moved out from sink to allow access. |
| 2018-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of plastic pans on drying rack. |
| 2018-08-10 |
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 handleless containers used as scoops for bulk dry product and observed a |
| 2018-08-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedsever squeeze bottles of oils and sauces with no labels. cdi: products labelled. repeat. |
| 2018-08-10 |
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 freshly prepared snapper cooling at 48f in flip top unit adjacent to prep |
| 2018-08-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled spray bottle of degreaser under right prep sink. cdi: bottle labelled as degreaser. |
| 2018-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pork belly holding at 51f in reach in holding unit and dumplings at 52f in small flip top unit . cdi: dumplings voluntarily discarded and pork belly immediately reheated to 165f |
| 2018-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed seared tataki at 47f in reach in holding unit and seaweed slaw holding at 48f above fill line in flip top unit. observed sesame dressing holding at 50f in flip top. cdi: both pr |
| 2018-05-23 |
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. -pf observed tataki cooling in a holding unit on line and corn cooling in a covered pla |
| 2018-05-23 |
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 sever squeeze bottles of oils and sauces with no labels. cdi: products placed into pan and pan labelled with names of prod |
| 2018-05-23 |
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 prep sink and dish machine in need of proper caulking to wall. dish machine al |
| 2018-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed 4 hood lights burnt out. |
| 2018-05-23 |
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 tongs stored on oven handle during inspection. due to small space in kit |
| 2018-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fish eggs cold holding above 45f in the sushi flip top cooler. it was determined that the containers were overstacked. cdi-the top two small containers of fish eggs were disc |
| 2018-03-23 |
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.-p observed employee handling raw fish for the sushi, take off gloves and |
| 2018-03-23 |
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 bare hand brussel sprouts upon entrance to the kitchen, and observed an employee use their finger |
| 2018-03-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs stored above vegetables in the walk in cooler. cdi-the eggs were moved to its proper location. |
| 2018-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed three large drop pans with food buildup. cdi-the pans were brought back to the dish machine for proper cleaning and sanitizing.4-501.114 maintain sa |
| 2018-03-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed mushrooms and pork belly with incorrect dates. the products had been dated with today's da |
| 2018-03-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee keys, drink, and snack being stored intermingled with the dry storage product for the facility. cdi-the items were removed to |
| 2018-03-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of brussel sprouts on the ground. cdi-the container was placed onto the counter. repeat.*huge improvement on storing |
| 2018-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed two damaged gaskets. one to the walk in cooler door and one to the bar reach in cooler. have replaced. |
| 2018-03-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips at the facility. a verification visit will be made within 10 days to ensure the facility has chlorine test strips.4-603.14 wet cleaning - |
| 2018-03-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak to the faucet of the prep sink next to the dish machine. have repaired. |
| 2018-03-23 |
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. -pf observed mushrooms cooling with tightly covered lids in the walk in cooler. cdi-t |
| 2017-11-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p- observed pork chili dated for 11/19, yellow pork mix dated for 11/18 and rice squares without a date. cd |
| 2017-11-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- observed employee drink stored on a prep surface. ensure employee drinks are kept covered and stored low and away from food prep. |
| 2017-11-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- repeat- observed front hand sink being blocked by a mixer and co2 containers. cdi- hand sink was un-blocked.6-301.12 provide paper towels or approved alternative for ha |
| 2017-11-29 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed an employee handle raw chicken with gloved hands. without washing or changing glove |
| 2017-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed pig feet in a large pot, on the floor, and at 60f. pic stated the item is waiting to be placed in a larger stock pot for broth. estimated time was 30-45 mins. cdi- half of the |
| 2017-11-29 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf- repeat- observed large amounts of foods being cooked and cooled. facility does not have enough refrigeration for the amount of food bei |
| 2017-11-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil.- observed several wiping cloths on an employees person. also observed wet cloths being stored on prep surfaces. |
| 2017-11-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed several employees working with rte foods and clean utensils, with a beard, however no wearing a beard guard.2-303 |
| 2017-11-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- repeat- observed large pots and buckets of soups, pig feet, and broth stored on the floor. |
| 2017-11-29 |
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 rice scoop without a handle in submerged into the food. also observed a |
| 2017-11-29 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices andassembled to allow access to clean. -pf- repeat- observed several bowls chipped and not smooth. cdi- pic removed bowls from service |
| 2017-11-29 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf- observed two large stock pots in the facility unable to be submerged into the 3-comp sink. the 3-comp sink compartments shall be large enough to accommodate immersion of the largest equipmen |
| 2017-09-08 |
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 preparing sushi with a bare hand. cdi- sushi was voluntarily discarded and employee properly was |
| 2017-09-08 |
8 |
5-205.11 maintain access to handsinks. -pf- observed back hand sink being blocked by produce and cup boxes. cdi- pic had an employee put items away to gain access to the handsink. |
| 2017-09-08 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p- observed buns and rice in contact with rags. cdi- rags were removed and the food was voluntarily discarded. |
| 2017-09-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed a spray bottle and three buckets of sanitizer at 50 ppm quat or less. cdi- pic brought all containers up to 200 ppm quat. |
| 2017-09-08 |
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 - repeat- observed pork and chicken tightly covered, in deep containers, and at 50- |
| 2017-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- observed an employee drink stored on a prep surface and an employee drink stored above retail items in a low boy cooler. pic voluntarily discarded the drinks. |
| 2017-09-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed buckets of soup being stored on the floor. observed produce, in boxes, being stored on the floor. |
| 2017-09-08 |
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 several bowls chipped and not smooth. cdi- pic removed bowls from service.4-501. |
| 2017-09-08 |
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 floors in hard to reach areas in need of cleani |
| 2017-09-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- repeat- observed flies throughout the facilities kitchen. |
| 2017-06-14 |
9 |
3-201.11 use food from approved sources only. -p- observed mushrooms without pic having documentation or invoice on where they came from. cdi- pic voluntarily discarded the item. |
| 2017-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several knives and spoons with food debris on them and stored clean. also observed sticker residue on some pans stored cleaned. cdi- pic moved all it |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed cabbage (51-55f), rice squares (48f), cooked beats (49f), milk (67f) and tofu (51f) all above 45f. cdi- all items were voluntarily discarded. |
| 2017-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed house flies throughout the facility. |
| 2017-06-14 |
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 repeat- observed several cooked pork bellies, 6 quart size containers of chicken, a |
| 2017-06-14 |
45 |
4-501.11 maintain equipment in good repair.- observed several split gaskets on cold holding equipment. |
| 2017-06-14 |
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 tile near the walk in cooler detached from the wall. |
| 2017-06-14 |
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 broth containers stored on the floor. |
| 2017-03-15 |
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 0.5pts- observed pork chili (47), cooked corn (50), chicken broth/grease (49) and c |
| 2017-03-15 |
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 1.5pts- observed employee prepping sushi with bare hands at the start of the inspection. cdi- pic had employee disc |
| 2017-03-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat- 1.5pts- observed dish machine at 0ppm cl and two sanitizer buckets at 50ppm quat. cdi- pic was able to bring dish machine back to 100ppm cl and buckets to 200pp |
| 2017-03-15 |
25 |
3-302.14 protection from unapproved additives - p - 0.5pts- observed an opened container of potassium carbonate (1 more un-opened) with label reading non-regulated, warning, harmful if swallowed. causes skin irritation. may cause respiratory irritation. p |
| 2017-03-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat 1pt- observed 3 spray bottles not labeled sanitizer. cdi- pic instructed employee to label bottles. |
| 2017-03-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed several working squeeze bottels and shakers not labeled on the prep line. |
| 2017-03-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. 0pts- observed no covered waste bin in the womans restroom. supply bathroom with covered trash can. |
| 2017-03-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- observed single-use items stored on the floor near the back door. when ehs started the inspection write up pic put the items up. |
| 2017-03-15 |
45 |
4-502.11(a) maintain utensils in good repair. 0pts- observed several split gaskets throughout the facility. replace items. |
| 2017-03-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed several book bags and jackets stored in the dry storage area and mixed in with clean utensils and pans. pic was advised to re-wash |
| 2017-03-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0.5pts- observed two employees cooking and preping food without head coverings. employee stated new hats have been oredered |
| 2016-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed 6 of 8 hood lights burned out. |
| 2016-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in one red bucket measured less than 100 ppm quat. sanitizer replaced with product at proper strength. |
| 2016-12-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed red sanitizer bucket with label washed off. cdi - relabeled as sanitizer. |
| 2016-12-20 |
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 being used for sushi |
| 2016-12-20 |
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 no date marking on opened container of heavy cream and milk. cdi - voluntarily discarded. 3-501.18 discard the food requiring date |
| 2016-12-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine dispensing no sanitizer into final rinse. cdi - pic called for service. serviceperson replaced a line and sanitizer began dispensing at 50-100 ppm free chlorine. 4-602.11 cl |
| 2016-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - raw salmon stored above ready to eat products on speed rack. cdi - moved. all products shall be stored according to final cook temperatures with ready to eat above all raw produ |
| 2016-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - salmon (117f), onions (109f), mushrooms (107f), corn (121f), and pork (120f) out of compliance. cdi - all items reheated to 165f or above. |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed pork feet (53f), vegetable mix (49f), pork belly (two locations 53f/ 48f), eggs (50f), and several containers of bean sprouts (50-53f) out of temperature compliance. |
| 2016-09-28 |
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 - repeat - observed tuna tightly covered reading 60f. cdi - vented. 4-301.11 provide |
| 2016-09-28 |
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 - 0 pts - observed several items on the line not dated including rice packs, vegetable mix, chicken, and pork belly. cdi - items dated |
| 2016-09-28 |
42 |
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. - 0pts - observed utensils stored in water of 85f. |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed some split door gaskets. |
| 2016-09-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed pots and boxes of food stored directly on the floor. |
| 2016-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - minor shelving cleaning needed. |
| 2016-06-23 |
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. -pf - the broth used in establishment is not being cooled down properly as they are re |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. - observed several containers of foods in the undercounter reach in reading 51-54f (cooked leaks, duck, cabbage, pork). fish stock read 48f. properly maintain black garlic and oil mix a |
| 2016-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - mushrooms read 117-131f. cdi- items reheated to 167f. |
| 2016-06-23 |
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 - pork broth read 58-62f in the center most point. cdi-items discarded. 3-501.14(b) quickly cool tcs foods that are prepared from roo |
| 2016-06-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - salmon cooked to 107f. salmon should be could to 145f as they will be heated up again to order. cdi- salmon cooked to |
| 2016-06-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw eggs stored on top of lemonade and chicken and scallops stored throughout on top of ready to eat foods. cdi- items moved. discontinue this practice. although space is limited |
| 2016-03-24 |
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.-p / 2-301.15 only wash hands in handwashing sink.-pf / 2-301.14 wash hand |
| 2016-03-24 |
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 - 0 pts - pork stock cooling since around 7 am read 62f in tightly covered 5 gallon containers. monitor cooling methods to ensure th |
| 2016-03-24 |
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 - repeat - tofu, pork belly, duck container were not properly dated. cdi- product dated.3-501.18 discard the food requiring date labels once |
| 2016-03-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - poached eggs on menu without asterisk. cdi- asterisk placed during inspection. |
| 2016-03-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed excess about of containers and food in boxes on floor in walk in cooler. there is not sufficient room for all product to be off |
| 2016-03-24 |
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. - 0 pts - scoops handles stored in contact with ingredients. |
| 2016-03-24 |
45 |
4-502.11(a) maintain utensils in good repair. - 0pts - bamboo bowl is being used for sushi rice. this bowl is not approved for use in establishment. |
| 2016-03-24 |
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 - five 5 gallon containers of pork stock stored tightly covered on top of each othe |
| 2015-12-29 |
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. - 0pts - minor cleaning needed in walk in cooler floor. |
| 2015-12-29 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - observed cut avocados with stickers. ensure that stickers are removed prior to washing. |
| 2015-12-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - repeat - observed sanitizer buckets on floor.. |
| 2015-12-29 |
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 - repeat - tuna, tuna portions, rice, pork, cabbage, and other items on the line were not dated. cdi- items dated.3-501.18 discard the food |
| 2015-12-29 |
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 - repeat - observed one container of pork stock reading 48f. all other containers read 41-43f. observed a significant improvement in |
| 2015-12-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0pts - onsen eggs (poached eggs) stored above ready to eat sauces and other products. cdi- poached eggs placed on lower portions. |
| 2015-09-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - repeat - hand sink at the prep sink was blocked by dolly. stand up freezer makes accessibility to hand sink difficult. cdi- dolly was removed. consider moving freezer. |
| 2015-09-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0 pts - lower portion of ice machine appeared soiled. ice machine was almost empty. cdi- ice machine was cleaned. |
| 2015-09-03 |
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 - 5- 5 gal containers of pork stock (56-59f), 1- 5gal container of broth (54f), two pans of portioned rice (48-51f), and 5 pork butt |
| 2015-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - bok choy is being left out at room temperature. pic states that product is consumed within an hour. cdi- product was placed on time and will be placed on time for the future. tphc form |
| 2015-09-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - five containers of cooked duck , one container of short ribs, and cooked apples read 8/26. all food pro |
| 2015-09-03 |
35 |
3-601.12 honestly presented - c - 0 pts - escloar is being labeled as butter fish on the written daily menu. cdi- pic placed a sold out sign on product until lunch rush is over so that menu can be re-written. |
| 2015-09-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - observed sanitizer buckets on floor. |
| 2015-09-03 |
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 - salmon brought in cooling tightly covered. rehydrated mushrooms tightly covered. |
| 2015-05-29 |
8 |
5-205.11 maintain access to handsinks. observed low dry storage shelf in front of hand sink near back food prepartion sink making sink hard to access. cdi by instruction; items relocated. |
| 2015-05-29 |
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 bamboo steamers that are not easily cleanable used to steam buns. |
| 2015-05-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee use towel to dry containers after washing. cdi by instruction. |
| 2015-05-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet/soiled towels on several surfaces.3-304.14 wiping cloths, use limitation - c cloths used for handling hot pans shall not be used for any other purposes. observed towels being |
| 2015-05-29 |
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 poached eggs on sheet trays on top of prep unit. cool all foods to less t |
| 2015-05-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed brussel sprouts 55f, cabbage 47f, herb butter 51f, bean sprouts 70f, pork belly 54f, oyster mushrooms 50f, and poached eggs 70f and 57f in tops of prep units and on counters up |
| 2015-05-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed salmon in smoker that was turned off 120-128f. cdi by reheating. observed reheated to 191f in oven. |
| 2015-05-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of unwashed produce stored above washed produce and other ready to eat foods. verification required. |
| 2015-05-29 |
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 use bare hands to garnish foods for immediate service to customers. cdi by instruction. employe |