| Violation Date |
Code |
Description |
| 2018-11-08 |
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 ladles stored in standing room temperature water. |
| 2018-11-08 |
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 working squeeze bottles without identifying label. |
| 2018-11-08 |
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 rice on tphc without begin/ |
| 2018-11-08 |
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 tcs foods prepared more than 24 hours prior to inspection without date mark. cdi, items marked. |
| 2018-11-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef, chicken, and shrimp stored above produce. cdi, items moved. |
| 2018-11-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a bowl stored in handwashing sink in kitchen. observed food employee use handwashing sink near sushi bar as dump sink. cdi, food employees corrected by instruct |
| 2018-11-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above establishment clean utensils. cdi, drink moved. |
| 2018-08-29 |
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. -p observed food employee done gloves without washing hands, and handled r |
| 2018-08-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef over raw shrimp. cdi, items re-organized. labels were made to ensure foods are properly stored. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed |
| 2018-08-29 |
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 observed cooked chicken in reach in cooler without date mark. pic stated chicken was prepared on 8/28. cdi, chicken dated. |
| 2018-08-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ready to eat rice stored on the floor in the walk in cooler. cdi, ice removed from floor. |
| 2018-08-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-08-29 |
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 residue on shelving. |
| 2018-07-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored with facility food. cdi, employee food moved. |
| 2018-07-18 |
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 food employee handle food, such as shrimp after returning in t |
| 2018-07-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sink near sushi station with dirty plates stored in them. cdi, dishes moved. observed hand washing sink at sushi station used to rinse a wet towel |
| 2018-07-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above ready to eat onion, carrots, and peppers. cdi, items reversed. |
| 2018-07-18 |
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 on tphc without |
| 2018-07-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches, in all life stages in crevices. pest control company is treating once per month. |
| 2018-07-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooked chicken stored on the floor in walk in cooler. |
| 2018-07-18 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed food employee use 3 comp sink to wash hands. cdi, food employee corrected by instruction. food employee returned to wash hands at hand washing sink. |
| 2018-07-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters. |
| 2018-07-18 |
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 in use ladle stored in room 70f standing water. cdi, ladle taken to be c |
| 2018-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on reach in freezer.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board at sushi area in need of re-surfacing or r |
| 2018-07-18 |
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 dust and debris throughout shelving in coolers, and dry storage. observed inside of coolers in need of cleaning, including gaskets. |
| 2018-07-18 |
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 throughout in need of cleaning. |
| 2018-07-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with hand jewelry other than plain wedding band. 2-402.11 use head coverings, beard guards and clothing to restrain bo |
| 2018-04-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a squeeze bottle with clear liquid the pic identifed as bleach, without identifying label. cdi, bottle was labeled. |
| 2018-04-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed fish thawing in hand washing sink near sushi station. cdi, fished removed. ensure access to hand washing sink is provided. |
| 2018-04-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed observed raw chicken stored above raw beef. cdi, items re-organized. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw animal foods, such as raw chicken |
| 2018-04-10 |
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 cooked rice in walk in above 45f. rice was left to cool over night. cdi, rice voluntarily discarded by pic. repeat risk cont |
| 2018-04-10 |
33 |
3-501.13 use approved thawing methods. observed frozen fished thawing in hand washing sink near the sushi station. |
| 2018-04-10 |
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 cooked chicken, cooked crab meat, and cooked fish cooked, or opened mored than 24 hours prior to inspction with out date mark. cdi, |
| 2018-04-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wipping cloths stored in soap and clorox solution. sanitizer observed at concentration less than 50ppm chlorine. ensure wet wipping cloths are stored in sanitizer solution only, and |
| 2018-04-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. |
| 2018-04-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to go boxes stored on the floor. observed sigle service cups stored near cash register, exposed to contamination. cups must be |
| 2018-04-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers without identifying labels. ensure squeeze bottles with foods not easily identifed are clearly labeled |
| 2018-01-03 |
45 |
general comment: 0 pts -4-501.11 maintain equipment in good repair. observed paper towel dispenser at sushi area and kitchen handsink not working properly. cdi: repaired by manager during inspection.4-101.11 food contact surfaces shall be made of safe mat |
| 2018-01-03 |
39 |
repeat: 1 pt. -3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths laying on cutting board prep area at sushi area and surfaces in kitchen. |
| 2018-01-03 |
35 |
general comment: 0 pts -3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no labels on containers of flour, cornstarch, and salt. |
| 2018-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. 1.5 pts. observed cooked carrots in hot holding at 112f. cdi: reheated in wok to 193f. |
| 2018-01-03 |
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. 1.5 pts - observed 2 large tubs of rice in walk-in cooler at 47-53f that had cooled overnight improperly. cdi: both tubs of rice wer |
| 2018-01-03 |
13 |
repeat: 3 pts.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored above veggies and cooked chicken inside walk-in cooler. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or pack |
| 2017-11-02 |
8 |
general comment: 0 pts.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed rubber gloves and employee water bottle stored inside kitchen handsink. cdi: items removed and handsink made accessible. |
| 2017-11-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2 pts. observed no certified food manager present. cdi: cfm later showed up for inspection. 2-101.11 pic shall be present during all hours of operation. -pf. observed |
| 2017-11-02 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface and another stored on shelf above clean dishes. cdi: drinks were relocated. observed employee eati |
| 2017-11-02 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. 1 pt. observed no records provided from distributor. according to pic the invoices were left at his residence. invoices with th |
| 2017-11-02 |
14 |
repeat: 3 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple food tubs stored on shelf with sticker, grease, and food residue. cdi: pans were removed and stored at 3-comp for recleaning. |
| 2017-11-02 |
13 |
repeat: 3 pts.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shell eggs stored above cooked carrots inside walk-in cooler and raw chicken stored above cooked chicken. cdi: storage order rearranged.3-304.11 food shall only |
| 2017-11-02 |
21 |
general comment: 0 pts.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 container of rice, cooked broccoli, cooked chicken, and cooked carrots w |
| 2017-11-02 |
33 |
repeat: 0.5 pts.3-501.13 use approved thawing methods. observed a box of raw chicken and bags of raw shrimp thawing improperly sitting inside prep sink and on prep sink drainboard. cdi: moved back into walk-in freezer. |
| 2017-11-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0.5 pts. observed wet wiping cloths on prep counter and under cutting board when not in use. |
| 2017-11-02 |
54 |
general comment: 0 pts.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed jackets stored on top of food items at back storage area and multiple food pans and employee dishes stored on shel |
| 2017-08-31 |
52 |
general comment: repeat: 0 pts.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed one lid open to dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not nece |
| 2017-08-31 |
33 |
general comment: 0 pts.3-501.13 use approved thawing methods.observed salmon thawing in handsink at sushi bar. cdi: fish removed and thawed at proper location. |
| 2017-08-31 |
31 |
repeat: 1 pt.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. -pfobserved cooked carrots and rice cooling in walk-in with lids on and st |
| 2017-08-31 |
20 |
general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved fish for sushi in cooler at 50f. according to manager sushi was removed for prepping. cooler is working properly and ambient air temperature is at 43f. cdi |
| 2017-08-31 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tea nozzles with build-up at drink station. cdi: nozzles removed and cleaning process started. observed labels remaining on pans and co |
| 2017-08-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 1.5 pts. observed shell eggs stored above cooked carrots inside walk-in cooler. cdi: storage order rearranged. 3-302.11(a)(4) protect food in storage using covered containers, intact wrap |
| 2017-08-31 |
11 |
repeat: 2 pt.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed tilapia being advertised on menu as white fish. facility is currently still in process of changing menus. per manager,menus should be in by next week |
| 2017-08-31 |
6 |
repeat: 2 pts.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 |
| 2017-05-30 |
14 |
general comment: 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build-up on nozzle of sweet tea urn. cdi: tea dumped and cleaning process started. |
| 2017-05-30 |
11 |
repeat: 1 pt.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed tilapia being advertised on menu as white fish. facility is currently still in process of changing menus. per manager, menus will be corrected by nex |
| 2017-05-30 |
8 |
hr repeat: 1 pt.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved bag of small plastic cups and other items stored inside handsink. cdi: items removed from sink. observed handsink blocked by two bins on wheels. |
| 2017-05-30 |
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 - 1.5 pts. observed container of clear soup at 51f in walk-in that had been cooling overnight. cdi: product was discarded. |
| 2017-05-30 |
4 |
repeat: 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed bottle employee drink stored on top of paper towel dispenser above food and another uncovered drink stored on shelf with customer food. cdi: both d |
| 2017-05-30 |
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 pts. 2-301.14 wash hands before donning gloves and between gloves u |
| 2017-05-30 |
31 |
repeat: 1 pt.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. -pfobserved a container of rice that had been cooling for about 3 hours in |
| 2017-05-30 |
37 |
repeat: 1 pt.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of chicken stored on the floor inside walk-in freezer. |
| 2017-05-30 |
35 |
general comment: 0 pts.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed squeeze bottles not labeled and cook station and sushi bar. |
| 2017-05-30 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths not in use stored on prep surfaces in kitchen and sushi bar. |
| 2017-05-30 |
41 |
general comment: 0 pts.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 ladle stored in water of 88f. |
| 2017-05-30 |
45 |
general comment: 0 pts.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 nonabsorbent.remove cardboard from back dry storage shelf and s |
| 2017-05-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0.5 pts. observed lid to shared dumpster open.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation |
| 2017-03-09 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee drink stored on shelf with dishes. cdi: drink discarded. |
| 2017-03-09 |
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 touching cooked food with bare hands to identify and test temperature. cdi: training provided; foo |
| 2017-03-09 |
8 |
general comment: 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink in kitchen blocked by rice bin. cdi: rice bin relocated. |
| 2017-03-09 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed tilapia being advertised on menu as white fish. verification required before or on 3/17/17 |
| 2017-03-09 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked carrots in hot holding at 123f. cdi: unit turned up and carrots reheated. |
| 2017-03-09 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed pic not present during 20 minutes of inspection. observed no certified food manager present. cer |
| 2017-03-09 |
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 bucket of teriyaki sauce stored on the floor inside walk-in cooler. |
| 2017-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths not in use stored on prep surfaces around the kitchen and on cutting board at sushi bar. |
| 2017-03-09 |
43 |
general comment:4-904.11 display and handle single-use and single-service articles to prevent contamination.observed single service cups unprotected at register area. keep sleeves pulled all the way up on the cups. |
| 2017-03-09 |
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 shelving inside walk-in cooler and shelving at dish area. |
| 2017-03-09 |
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. -pfobserved beef, shrimp, and cooked broccoli that had just been prepared and cooling a |
| 2016-11-30 |
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 rice temperature tested with bare hand of food employee for heat. cdi - though instruction and discarded are |
| 2016-11-30 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfobserved tilapia and escolar on menu, no parasite destruction information on file. cdi - emailed to operator. |
| 2016-11-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed residue in ice chute. observed residue on soda fountain spout. observed raw chicken stored over rice, raw chicken stored over teriyaki sauce, cooked chicken stored on bottom shelf |
| 2016-11-30 |
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 cooked chicken cooling covered on bottom shelf of refrigerator. observed f |
| 2016-11-30 |
35 |
3-601.12 food for human consumption shall be offered in a way that does not mislead or misinform the consumer.observed white fish on menu with the name shiromi in parenthesise. |
| 2016-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bin in 3 compartment sink over 200 ppm chlorine. |
| 2016-11-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single sue cups stored in uncovered next to register. |
| 2016-11-30 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash collecting behind dumpster, boxes on ground behind cardboard dumpster. |
| 2016-11-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed metal on wall separating near 3 compartment sink. |
| 2016-11-30 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed cutting boards stored behind sink faucets. |
| 2016-07-25 |
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/pfno times were recorded for sushi rice |
| 2016-07-25 |
8 |
repeat - 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfpaper towels missing from handsink in kitchen. cdi - by restocking. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfha |
| 2016-07-25 |
9 |
3-201.11 use food from approved sources only.-p no invoices available from kgi distributor for sushi fish being served. according to pic , invoices are being kept at home. verification required. |
| 2016-07-25 |
14 |
a repeat - 4-501.114 maintain sanitizer at correct concentrations. -pchlorine sanitizer in spray bottle at 0ppm. cdi - corrected by pic to 50ppm. |
| 2016-07-25 |
33 |
general comment - 3-501.13 use approved thawing methods. container of beef thawing inside container at room temperature. beef moved to under running water. |
| 2016-07-25 |
37 |
general comment - 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.box of raw chicken stored on the floor inside walk-in freezer. cdi - relocated onto shelf. |
| 2016-07-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored under cutting boards in kitchen. |
| 2016-07-25 |
41 |
repeat - 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. spoon stored in container of water at room temperature - 85f. |
| 2016-07-25 |
45 |
general comment - general comment - 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. household toaster oven being used in sushi area for cooking. |
| 2016-05-04 |
45 |
general comment - 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household toaster oven being used in sushi area. |
| 2016-05-04 |
41 |
general comment - 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 spatulas stored inside container of room temperature |
| 2016-05-04 |
31 |
repeat - 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 a container of cooked chicken and broccoli that were cooked about |
| 2016-05-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved 0ppm chlorine sanitizer in spray bottles. cdi - bottles dumped and changed out to 50-100ppm chlorine by pic. |
| 2016-05-04 |
8 |
general comment - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a plastic lid and a bag of potatoes stored inside handsink in kitchen. cdi - items removed. |
| 2016-05-04 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. do not allow employees to eat in kitchen. observed uncovered drink and an employee plate of food stored on the shelf next to and above clean dishes. cdi - drin |
| 2016-01-27 |
4 |
repeat: 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.uncovered employee drink stored on prep table next to employee cutting broccoli. cdi - lid placed on drink and relocated to bottom shelf. |
| 2016-01-27 |
9 |
repeat: 3-201.11 use food from approved sources only.-pno invoices available for verification of approved sources for sushi fish from true world supplier. verification in 10 days to ensure invoices are provided. |
| 2016-01-27 |
22 |
repeat: 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/pfsushi rice being held on tphc |
| 2016-01-27 |
11 |
repeat: 3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.escolar being advertised on menu as white tuna. pic indicated that menus are in the process of being changed. he is waiting on printing company from new york. veri |
| 2016-01-27 |
36 |
general comment: 6-501.111 keep the premises free of insects, rodents, and other pests.small rodent droppings observed on container located on dish shelf. all products removed and area was cleaned thoroughly. pest company was notified. |
| 2016-01-27 |
39 |
general comment: 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. bucket of wiping cloths stored on the floor in kitchen. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on flip top |
| 2016-01-27 |
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. -pfcontainer of cooked chicken cooling on counter at 104-117f. pic indicated that product |
| 2015-11-02 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.minimal trash on ground at dumpster area. |
| 2015-11-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.3 boxes of single service items on floor at back storage area. |
| 2015-11-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.bag of rice and container of soy sauce on floor at back storage area. |
| 2015-11-02 |
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. -pf2 batches of white rice sitting on counter stacked. pic indicated that the top batch |
| 2015-11-02 |
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/pfsushi rice being held on tphc with no |
| 2015-11-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pquat sanitizer in spray bottle at 50-100ppm. it was determined that sanitizer from can wash dispenser was weak and not dispensing properly. cdi - bottle dumped and bleach sanitizer was made up at p |
| 2015-11-02 |
11 |
h3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.escolar being advertised on menu as white tuna. pic indicated that menus are going to be changed soon. cdi - by instruction to change menu by next inspection and replace |
| 2015-11-02 |
9 |
3-201.11 use food from approved sources only.-pno invoices available for verification of approved sources for sushi fish. verification in 10 days to ensure invoices are provided. |
| 2015-11-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.employee drinks stored uncovered on counter at sushi station and inside kitchen on shelf above flip top cooler. cdi - drinks discarded. |
| 2015-07-09 |
12 |
ah general comment- 3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no parasite destruction letters or invoice. pic stated that he does have those at home and will bri |
| 2015-07-09 |
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 observeed pan of chicken cooling in sandwich prep unit at 68f degrees. pic removed |
| 2015-07-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee meal and drink on back kitchen prep table beside customer cooked rice in bulk. pic removed food and drink. |
| 2015-07-09 |
41 |
3-304.12 in-use utensils, between-use storage - c observed spoons used to dispense rice stored in room temperature water. ensure water is either 135f or above, 45f or below, or store on clean, dry surface not in water or subject to potential contamination |
| 2015-07-09 |
2 |
general comment- 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy. employee health policy e-mailed to pic with inspection form. |