| Violation Date |
Code |
Description |
| 2018-11-30 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed water pitch |
| 2018-11-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed live roach activity on sushi bar. cdi - got rid of roach. facility does not currently have a pest technician. pic, andy states that dodson will be the facil |
| 2018-11-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed container of brown japanese msg not labeled. cdi - labeled container. |
| 2018-11-30 |
33 |
3-501.13 use approved thawing methods. observed salmon thawing on counter top. cdi - placed under refrigeration. educated proper thawing methods. |
| 2018-11-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed incorrect consumer advisory on lunch and dinner paper menu's. (lunch) red snapper is offered raw on sush |
| 2018-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product stored in temperature danger zone. refer to temperature chart. cdi - relocated food to freezer to rapidly cool. product is at proper temperature. educ |
| 2018-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed spray bottle of chlorine sanitizer below 50 ppm. cdi - refilled with new solution. |
| 2018-11-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee not washing hands before putting on gloves for food preparation. cdi - employee washed hands and donned new gloves. |
| 2018-05-22 |
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 repeat violation. observed food employee bare hand contacting ready to eat edamame. cdi - educa |
| 2018-05-22 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up on soda nozzles. 4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulatio |
| 2018-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food out of temperature on counter top. refer to temperature chart. cdi - educated to not store food on counter top. put food into refrigeration to rapidly cool. |
| 2018-05-22 |
33 |
3-501.13 use approved thawing methods. observed mussels stored on counter top thawing. cdi - relocated to the reach in unit for refrigeration. product has cooled down. |
| 2018-05-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles not labeled. advised to label squeeze bottles. cdi - employees wrote labels on bottles |
| 2018-05-22 |
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 on cell phone, coming in from outside, switchin |
| 2018-05-22 |
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 papertowels stored |
| 2018-05-22 |
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. observed ice scooper handle s |
| 2018-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the bottom of the walkin cooler and at the reach in unit in the kitchen. |
| 2018-05-22 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at the handsink in the kitchen. |
| 2018-05-22 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. 6-501.111 keep the premis |
| 2018-03-06 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee using handsink for more than handwashing. food employe cleans rags and cutting board at the handsink. cdi - educated that handsinks are only for handwashing. whe |
| 2018-03-06 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed egg tofu stored in the display unit without being stored on a plate or covered in plastic wrap. cdi - wrapped in plastic wrap; educated pic and food |
| 2018-03-06 |
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 sushi produ |
| 2018-03-06 |
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 observed food employee re-using the same single use gloves. after one use, the employee remove |
| 2018-03-06 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sushi chef using a dirty wiping cloth to wipe knife and cutting board. |
| 2018-03-06 |
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 of |
| 2018-03-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles of oils and sauces without labels on the squeeze bottles. advised to label all product |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed walkin cooler gasket torn; no mold build up inside the gasket and all food is at proper temperature. |
| 2017-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked above vegetable prep sink. cdi - removed the wet items from each other. educated to allow items to air dry. |
| 2017-11-28 |
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 paper towels store |
| 2017-11-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles of oils not labeled. cdi - placed labels on squeeze bottles. |
| 2017-11-28 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed domestic pesticide in facility. cdi - removed from facility. educated to not use domestic pestici |
| 2017-11-28 |
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. -pf observed brown rice in hot holding case prepared over 24 hrs ago without a date label on product. cdi - educated about date m |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed seaweed at 62f stored on counter top at the sushi station. cdi - educated to store this item under refrigeration. placed into reach in unit to cool down. product at proper temp |
| 2017-11-28 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. observed phone stored on the prep board. cdi - educated to not store phone on prep boards. sprayed with sanitizer ( chlorine at proper concentration ) to clean prep board. |
| 2017-11-28 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored above raw beef in the freezer and in the walkin cooler. the beef in the walkin cooler is still in commercial package. cdi - educated t |
| 2017-07-11 |
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 2-301.15 only wash hands in handwashing sink.-pf observed sushi food employee on ph |
| 2017-07-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles not labled. observed msg in container without a label. 3-601.12 food shall be offered for human consmpt |
| 2017-07-11 |
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. observed in use utensil stor |
| 2017-07-11 |
45 |
4-501.11 maintain equipment in good repair. observed walkin cooler gasket torn. |
| 2017-03-08 |
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 of |
| 2017-03-08 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. observed cardboard used as a n |
| 2017-03-08 |
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. observed knives stored on to |
| 2017-03-08 |
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 lettuce, sushi and |
| 2017-03-08 |
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 sushi rice on time contorl |
| 2017-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - advised that all food needs to be stored in a container in the well in order to have proper refrigeration, not in |
| 2017-03-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee washing tongs in the handsink. cdi - educated that handsinks are for handwashing and that washing utensils takes place in the dishpit: wash, rinse, and sanitize. |
| 2017-03-08 |
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 wash hands |
| 2016-10-14 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf repeat violation. observed handsink with towel in the handsink. cdi - educated that sinks are only for handwashing. removed the towel. advised to that if towels are to be used, then wor |
| 2016-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed sushi stored in the sushi display case out of temperature. facility turns display case on everymorning, so it takes time for equipment to get at proper tempe |
| 2016-10-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf repeat violation. observed red snapper not labeled with a disclosure asterisk on the paper menu. advised to prov |
| 2016-10-14 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed multiple methods of residential pesticides stored in the facility.cdi - advised to get rid of the |
| 2016-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed quat dispenser not working at 3 comp sink; 0 ppm quat. facility dish machine is properly working at 200 ppm chlorine solution. also as a back up, facility can use 3 comp sink and use a bleach solution |
| 2016-10-14 |
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. observed multiple ice scoope |
| 2016-10-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. on the cook line, observed msg in a working container without a label. cdi - advised pic to provide labels to working containers. |
| 2016-07-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two products out of temperature only because of bad retail practices. the blanched broccoli was not stored in a container in the flip top; it was stored on top of the container |
| 2016-07-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee don gloves without washing hands before. cdi - educated that one must wash hands before donning gloves; advised to wash hands. 2-301.12 follow the cleaning proced |
| 2016-07-15 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employees washing rags in handsink. cdi - advised to only wash hands in handsink. no washing dishes or rags in handsink. 6-301.12 provide paper towels or approved alterna |
| 2016-07-15 |
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. -pf repeat violation. observed multiple products not marked with date label and products have been held for more than 24 hrs ( ga |
| 2016-07-15 |
40 |
3-302.15 raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. observed cut mushrooms in the walkin cooler not washed before they were cut. advised to always wash produce before cutting and prepar |
| 2016-07-15 |
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 paper towel dispenser broken at the front handsink by the drink machine. cdi - |
| 2016-07-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed red snapper on the sushi menu not marked with a disclosure asterisk (product is served raw and in ready |
| 2016-05-09 |
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. repeat violation. observed i |
| 2016-05-09 |
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 large container of sugar not labeled. cdi - provided label to container. |
| 2016-05-09 |
22 |
for 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 repeat violation. observed that |
| 2016-05-09 |
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. -pf observed garlic in oil in the walkin cooler that was prepared 2 days ago. cdi - educated about proper date marking procedures |
| 2016-05-09 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p repeat violation. observed raw chicken behind cooked chicken, thus the raw chicken will have to be brought over the cooked chicken. cdi - educated about proper storage order and how to |
| 2016-02-01 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken in front of raw beef in the flip top cooler; raw beef would have to be brought over the cooked chicken in order to dispense product. cdi - prevent cross contamin |
| 2016-02-01 |
51 |
6-202.14 a toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. observed that employee bathroom in the kitchen did not have self closing device. pic stated that the self closing device just brok |
| 2016-02-01 |
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. observed multiple containers |
| 2016-02-01 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed that facility did not thin probe thermometer. vr |
| 2016-02-01 |
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 brown fried rice being cooled on the speed rack at 112 f. cdi - placed the pr |
| 2016-02-01 |
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 time control |
| 2016-02-01 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed two sinks being used as dump sinks; 2 sinks had ice dupmed into sinks. cdi - educated pic that handsinks are only used for handwashing. |