| Violation Date |
Code |
Description |
| 2018-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at proper concentration. observed several wet wiping cloths stored on prep surfaces in main kitchen and at sushi station. observed 2 chlorine sanitizer buckets at 0 ppm. repeat violation. |
| 2018-12-04 |
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 one employee not using a clean barrier to turn the faucet off after washing hands. observ |
| 2018-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed strainer and soiled utensils in the handsink by walk in freezer. ensure handsinks are only used for handwashing. cdi pic removed items and placed at 3 comp sink |
| 2018-12-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above raw fish in the walk in cooler, raw chicken stored above raw beef on cart, raw chicken ab |
| 2018-12-04 |
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 one large container of cooked chicken in the walk in cooler above 45f (see temp chart). pic stated chicken was made the day |
| 2018-12-04 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed food employees unable to identify the 5 reportable symptoms and 5 foodborne illnesses or locate posted ehp flyers. facility had one location of flyer |
| 2018-12-04 |
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 buffet line held on tphc an |
| 2018-12-04 |
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 improper cooling methods for cooked chicken (see violation 18) and cooked |
| 2018-12-04 |
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 facility not date marking tcs food items held more than 24 hrs. items included cooked chicken, rice, noodles, cut cabbage, and cut |
| 2018-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.tubs were stacked while wet. air dry before stacking. |
| 2018-08-15 |
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. knives stored in crevice of |
| 2018-08-15 |
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. some wet wiping cloths observed on tables. repeat. |
| 2018-08-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple foods in coolers not covered. cover foods. |
| 2018-08-15 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfmetal sponge was in handsink. cdi- removed. |
| 2018-08-15 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p improper handwashing observed. employee rinsed hands under water and then dryed ha |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple foods holding at less than 45f (see chart). cdi- discarded. |
| 2018-03-29 |
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.-pdishwasher handled soiled dishes and then proceeded to handle clean dishe |
| 2018-03-29 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfsome products have multiple dates on container. remove old dates. |
| 2018-03-29 |
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 recalledproducts. -pffacility has an area of dry storage designated for damaned/dented cans but has some dented cans stored in sound ca |
| 2018-03-29 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution atthe proper concentration.multiple wet cloths observed on different prep areas. keep in sani. buckets. points not escalated due |
| 2018-03-29 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions wherecontamination of food, equipment, utensils, linens, and single use articles can not occur.multiple personal items observed throughout kitche |
| 2017-12-19 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions wherecontamination of food, equipment, utensils, linens, and single use articles can not occur.multiple personal items observed throughout kitche |
| 2017-12-19 |
45 |
4-501.11 maintain equipment in good repair.shelves in meat wic were very rusty. repair/replace. points not escalated because this inspection was in such close proximity to last one. |
| 2017-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking of plastic tubs and some sheet trays. repeat. |
| 2017-12-19 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution atthe proper concentration.multiple wet cloths observed on different prep areas. keep in sani. buckets. points not escalated due |
| 2017-12-19 |
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 facility has an area of dry storage designated for damaned/dented cans but has some dented cans stored in sound |
| 2017-12-19 |
33 |
3-501.13 use approved thawing methods. squid thawing in prep sink in standing water. cdi- water turned on. also observed frozen chicken thawing at room temp. cdi- moved to wic. showed pics proper thawing menthods of running water. repeat. |
| 2017-12-12 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pemployee medicine was in a box stored above prep sink area. move medicine.7-204.11 provide sanitizer at correct concentrations, diluting as required.-pmultiple sanitizer containers w |
| 2017-12-12 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment.-pfcooked chicken on 12/09 was not dated. cdi- dated. |
| 2017-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ptwo containers of mac and cheese were recorded above 45f (see chart). pic stated they were made yesterday. assure food isproperly cooled down. cdi- items discarded. repeat. in general, fa |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmultiple large grey tubs that were stacked as clean still had dry food debris. assure all fcs are clean.4-501.114 maintain sanitizer at correct concentrations. |
| 2017-12-12 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier whentouching surfaces such as manually operating handsink faucets or touching the handle of a door.observed employee wash hands and not |
| 2017-12-12 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserve employee rinse tongs in handsink at lo mein station. cdi- directed to stop. explained that handsinks are only forhandwashing.5-205.11(a) a handwashing sink shall be maintained so |
| 2017-12-12 |
33 |
3-501.13 use approved thawing methods.meat and seafood were sitting in stagnant water thawing. use running water when thawing. cdi- water turned on. also observedsome food thawing at room temp. cdi- removed. |
| 2017-12-12 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used forno other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -pobserved one employee |
| 2017-12-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.apple pies, as well as sugar, salt, msg, oil, were not labeled. |
| 2017-12-12 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution atthe proper concentration.multiple wet cloths observed on different prep areas. keep in sani. buckets. |
| 2017-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inchesabove the floor.multiple boxes of food were observed on floor upon entrance to kitchen. keep food off floor.6-404.11 designate a s |
| 2017-12-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.facility had multiple strings of sticky material hanging from ceiling with dead flies. remove once matertial has filled with flies. |
| 2017-12-12 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles abovethe food, in 135f or greater water, or in running water that moves food particles to the drain.scoop in rice was stored with h |
| 2017-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.heavy wet stacking observed of trays, tubs, etc. allow full air drying before stacking. |
| 2017-12-12 |
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. -pfone container had a sharp cut. discard.4-501.11 maintain equipment in good repair.shelves in |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue,and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation ofso |
| 2017-12-12 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions wherecontamination of food, equipment, utensils, linens, and single use articles can not occur.multiple personal items observed throughout kitche |
| 2017-09-27 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p employee was cutting cabbage with bare hands. cdi- employee stopped, washed hands, and donned g |
| 2017-09-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. multiple foods not protected from physical contaminants. protect all foods by keeping them covered.3-302.11(a)(1) separate raw animal foods from ready-to-eat |
| 2017-09-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p bleach concentration in sink was recorded at 0ppm chlorine. cdi- more bleach added to record 100ppm. |
| 2017-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p one bowl of rice was sitting on counter and recorded at 80f. cdi- rice discarded. -0- |
| 2017-09-27 |
45 |
4-501.11 maintain equipment in good repair. wash and rinse gage in warewashing unit was not recording proper 160f and 180f temp. repair gages. also shelves in back room are severly chipping and in need of repair/replacement. |
| 2017-09-27 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. one personal drink stored in reach in unit. |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple food items recorded higher than 45f. foods that were in unit for greater than 2 hours were brought to wic to cool down and re remaining foods were discarded. |
| 2017-06-29 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf cold water not working at one handsink, thus scalding hot water makes sink inaccessible for employees to properly wash hands. repair cold water. vr |
| 2017-06-29 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-p observe two employees handling raw chicken and fish with bare hands and proceed to engage in other activities (grabbing knives, pushing carts) without washing hands. |
| 2017-06-29 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf one employee cutting mushrooms with bare hands. cdi- employee stopped, washed hands, and donned gloves. -0- |
| 2017-06-29 |
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 some prepped food products ( lettuce, shrimp, and vegatble mix) cooling in wic (see cha |
| 2017-06-29 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. wash rinse and sanitize solutions all dirty. cdi- solutions drained. -0- |
| 2017-06-29 |
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. pair of spatulas that hibac |
| 2017-06-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some cutting boards scarred and in need of replacement. -0- |
| 2017-06-29 |
33 |
3-501.13 use approved thawing methods. fish sitting in stagnant room temp. water thawing out. repeat |
| 2017-02-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p bleach concentration in bottle recorded too strong. cdi- solution diluted. |
| 2017-02-23 |
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. dishwasher washed hands and turn |
| 2017-02-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf tags were not in chronological order nor were date of last use being |
| 2017-02-23 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw eggs stored above cooked rte mac/cheese. cdi- raw eggs moved to bottom shelf. |
| 2017-02-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p bleach in 3 comp. sink recorded at 0ppm. cdi- bleach added to water. |
| 2017-02-23 |
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 upon entrance to facility, observed |
| 2017-02-23 |
33 |
3-501.13 use approved thawing methods. steak thawing at room temp. and squid thawing in a bath of water in sink. cdi- foods moved to proper thawing methods. |
| 2017-02-23 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored on top of dish machine. |
| 2017-02-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple containers of sugar, salt, msg unlabeled. |
| 2017-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of metal containers observed. |
| 2017-02-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer buckets observed stored on floor. |
| 2017-02-23 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr. |
| 2017-02-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. container of steak stored on floor in wif. keep all food off floor. repeat6-404.11 designate a separate area fo |
| 2016-12-30 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal drinks stored in reach in cool |
| 2016-12-30 |
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. cups were stored in large t |
| 2016-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed raw food on floor in wif. keep food off the floor. |
| 2016-12-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one chemical cleaner bottle was not labeled. cdi- bottle labeled. |
| 2016-12-30 |
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 entered facility at 11:15 and noted |
| 2016-12-30 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee at hibachi station crack egg with bare hands and proceed to prepare food. cdi- employee stopped and washed hands. |
| 2016-09-29 |
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 msg not labeled on the cook line. advised to label working containers of spices. |
| 2016-09-29 |
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 employees recontamin |
| 2016-09-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at a handsink in the kitchen. cdi - provided paper towels to the dispenser. |
| 2016-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all products at one hot bar buffet unit out of temperature. refer to temperature chart. cdi - pulled product; voluntarily discarded. |
| 2016-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed one product, broccoli salad, out of temperature. refer to temperature chart. cdi - pulled product to walkin cooler to cool down; pic will make a tphc paper fo |
| 2016-09-29 |
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 facilities current tphc papers stat |
| 2016-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets not labeled. cdi - pic labeled the sanitize buckets. |
| 2016-09-29 |
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 sanitizer rags stored out of the sanitizer buckets. advised to leave sanitizer rags in the |
| 2016-09-29 |
33 |
3-501.13 use approved thawing methods. observed squid thawing in standing water in a prep sink. cdi - drained prep sink and turned the faucets on; advised to thaw under running water, during the cooking process, or under refrigeration. |
| 2016-09-29 |
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 food in sushi reac |
| 2016-09-29 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed handsink not working in kitchen. advised to get handsink fixed. |
| 2016-09-29 |
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 tomato and cabbage cooling in walkin coolers in containers that were covered. |
| 2016-06-29 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfobserved tags not being retained for 90 days for fresh oysters being s |
| 2016-06-29 |
9 |
3-201.11 use food from approved sources only.-p observed ~50 pound bag of fresh oysters in walk-in cooler without a tag (shellfish without source labeling). cdi - product was voluntarily discarded. product disposition form filled out on site. |
| 2016-06-29 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple uncovered employee drinks stored throughout kitchen improperly. cdi - all drinks discarded/relocated. |
| 2016-06-29 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved multiple meats stored uncovered in meat walk-in freezer. cdi - items covered |
| 2016-06-29 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple pans wet stacked in kitchen. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple foods including cabbage, lo mein noodles, eggs, cooked crawfish, and clams being left out at room temperature - > 45f (see temp chart). cdi - clams and crawfish were dis |
| 2016-03-10 |
53 |
general comment -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 multiple areas in kitchen with f |
| 2016-03-10 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple plastic containers and metal sheet pans wet stacked in kitchen. |
| 2016-03-10 |
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 knives wedged in between equipment in the kitchen.observed some cups stor |
| 2016-03-10 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed some wet wiping cloths stored on prep tables not in use inside kitchen. observed wiping cloth stored underneath cutting board. |
| 2016-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a bus tub of mussels stored on the floor uncovered inside salad walk-in cooler. |
| 2016-03-10 |
8 |
repeat - 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at handsink on cook line. cdi by providing. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfo |
| 2016-03-10 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple uncovered employee drinks stored throughout kitchen improperly. cdi - all drinks discarded. |
| 2015-11-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee drinks stored uncovered on prep surfaces throughout kitchen but mostly on cook line. observed one bottled water stored on dry good shelf. cdi |
| 2015-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved steel scrub brush and tongs stored inside hand sink closest to entry of kitchen. observed rubber gloves stored inside hand sink closest to back door. cdi - all i |
| 2015-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cooked chicken on skewers stored below raw fish inside reach-in cooler on cook line. cdi - chicken rearranged to top shelf. 3-302.11(a) protect food in storage using covered contain |
| 2015-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved some pans stacked on dish shelf with food debris remaining. cdi - removed and stored at dish machine for recleaning. 4-501.114 maintain sanitizer at cor |
| 2015-11-09 |
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 a few items inside reach-in cooler on cook line not date marked and a few items inside meat and veggie walk-in cooler without date/m |
| 2015-11-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wet wiping cloths stored on counter surfaces on cook line while not in use. |
| 2015-11-09 |
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 multiple plastic food bowls used for dispensing stored inside dry good bi |
| 2015-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple (almost all) food metal pans and bus tubs used to store food wet stacked at dish shelf. ****repeat*** |
| 2015-11-09 |
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 leak coming from ceiling at sushi bar. landlord was notified for maintenance. p |
| 2015-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved bleach sanitizer buckets without labels. cdi - labels provided during inspection. observed one cleaner spray bottle not labeled. cdi - by labeling properly. |
| 2015-05-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon roll sitting on counter top at 90f degrees. salmon roll placed in cooler to properly cool. |
| 2015-05-29 |
46 |
general comment- 4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed chlorine sanitizer test strips with quat sanitizer at 3-compartment sink |
| 2015-05-29 |
42 |
general comment- 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes stacked while still wet. ensure proper air drying. |
| 2015-05-29 |
37 |
general ccomment- protect food from contamination sources not specifically noted by code. observed uncovered foods in walk in cooler and freezer. |
| 2015-05-29 |
22 |
general comment- observed numerous foods being held on tphc without written paperwork. written paperwork given. also ensure that sushi made with the sushi rice on tphc is clearly marked with discard time. pic corrected during inspection. |
| 2015-05-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw muscles over top of fruits and vegetables in walk in cooler. also observed raw chicken stored above raw shrimp in walk in cooler. pic rearranged food items. |