| Violation Date |
Code |
Description |
| 2018-11-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jackets and belts stored throughout the facility. ensure to designate an area for employee's possessions. |
| 2018-11-28 |
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 a stack of plates on prep surface where employee was cutting raw beef that was in contact with multiple clean plates. cd |
| 2018-11-28 |
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 bowls used to scoop rice out of rice container. ensure to use a utensil |
| 2018-11-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees prepping food wearing bracelets and watches.2-402.11 use head coverings, beard guards and clothing to restrain body hair f |
| 2018-11-28 |
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 observed rice and cut lettuce cooling in large platic containers with the lids on a |
| 2018-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large plastic containers of rice and noodles stored on the countertop above 45f (see temp chart). pic stated items were taken from the walk in cooler. ensure to remove items fro |
| 2018-11-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pots and cutting board washed at 3 comp sink without sanitizing before stored as clean. cdi ehs educated on proper 3 comp sink set up and wash, r |
| 2018-11-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above rte foods in reach in unit and raw beef stored above rte foods like cut carrots in flip top unit. observed raw fish stored above rte food in sushi reach in. |
| 2018-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling sanitizer bucket and mixing bleach sanitizer at handsink. handsinks are only for handwashing. cdi employee was redirected to fill sanitizer buc |
| 2018-11-28 |
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 employees washing hands for less than 15 seconds and using hands to turn the faucet off. |
| 2018-11-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee drinks without a lid/straw stored on prep surfaces throughout the facility. ensure to store drinks in designated areas. cdi drinks were disca |
| 2018-08-16 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. multiple personal drinks stored in high places and not in designated areas. repeat. |
| 2018-08-16 |
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. -pone employee was not using gloves and cutting celery with bare hands. cdi- employee donned gloves |
| 2018-08-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.beef in wic was not covered. |
| 2018-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ptwo tubs of rice and noodles recorded above 45f (see chart). cdi- discarded. |
| 2018-08-16 |
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. wet cloths observed on prep tables. cdi- removed. |
| 2018-08-16 |
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 used to scoop rice out |
| 2018-08-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of metal equipment used. |
| 2018-05-23 |
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 |
| 2018-05-23 |
45 |
4-501.11 maintain equipment in good repair.gasket damaged on reach in coolers.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. main prep table cutting board in need of replacement. |
| 2018-05-23 |
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 improper cooling of rice (see # 18). cdi- one rice cooked this morning dumped o |
| 2018-05-23 |
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 cooked rice in plastic tubs recorded above 45f (see chart). pic stated they were cooked last night. product failed cooling. cdi- dis |
| 2018-05-23 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw beef stored over rte broccoli. cdi- re-arranged. |
| 2018-05-23 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfemployee filled sanitizer bucket in handsink. cdi- re-directed/educated to not fill sanitizer in handsinks. |
| 2018-05-23 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. personal drink stored on shelf above prep table. |
| 2018-03-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -psanitizer at dishwasher was recorded at 0ppm. cdi- ecolab called and will resolve problem by day's end. vr. |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -price and noodles were sitting on counter recorded above 45f (see chart). cdi- rice cooled down, noodles discarded. |
| 2018-03-26 |
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.-pfmultiple containers of food had multiple date labels on; facility is not changing dates properly. cdi- old dates removed. |
| 2018-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking of tubs, sheet trays, etc. |
| 2018-03-26 |
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.wet cloth observed on prep table. cdi- moved to sanitizer bucket. |
| 2018-03-26 |
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 bottles unlabeled. label bottles. |
| 2017-11-28 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -pobserved raw frozen beef stored over ice cream in wif. cdi- beef moved.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -pbowl of raw chicken was s |
| 2017-11-28 |
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/pfupon entering facility, noted sushi r |
| 2017-11-28 |
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. -pfobserved large bowl of noodles cooling in wic. cdi- dumped onto sheet trays to cool down |
| 2017-11-28 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometer on site. vr. |
| 2017-11-28 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pobserve employee washing and handling raw shrimp, leave the kitchen via the backdoor (without washing hands) and re-enter kitchen and proceeded to operate without wash |
| 2017-11-28 |
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. scoop for rice was stored in |
| 2017-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observe employee cloth drying utensils and not allowing to air dry. not a repeat (points not escalate) because in prior inspections facility was allowing wet stacking. |
| 2017-11-28 |
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 |
| 2017-11-28 |
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. wet cloth observed on prep table. cdi- moved to sanitizer bucket. |
| 2017-08-24 |
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 |
| 2017-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of bowls, plates, etc. repeat. |
| 2017-08-24 |
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. spoon stored in lukewarm wat |
| 2017-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf some spoons soiled with minor debris . cdi- all taken back to dishwasher. |
| 2017-08-24 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf a pitcher of food was sitting in handsink. cdi- removed. do not store anything in handsink nor use it for any purpose except to wash hands. repeat |
| 2017-08-24 |
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 observe emplopyee place cabbage in flip top cooler with bare hands. cdi- employee discarded pro |
| 2017-05-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in kitchen. |
| 2017-05-18 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed employee washing wiping cloths in handsink. cdi- told to to that at other sink and sink was cleaned. |
| 2017-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p some food products not recorded at 45f or below (see chart). cdi- foods brought back to wic to cool down. |
| 2017-05-18 |
33 |
3-501.13 use approved thawing methods. observed a package of raw meat thawing at room temp. cdi- meat brought to wic to finish thawing. |
| 2017-05-18 |
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. multiple dry wiping cloths soiled.3-304.14(b) cloths in-use for wiping counters a |
| 2017-05-18 |
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 some cotainers damaged/broken.4-501.11 maintain equipment in good repair. some gaskets da |
| 2017-05-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of metal sheet trays. repeat |
| 2017-05-18 |
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. yellow discoloring on ceiling. may be water damage. monitor |
| 2017-05-18 |
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. spoon for rice stored in wat |
| 2017-03-02 |
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. observe a personal drink stored on shelf above |
| 2017-03-02 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observe a large tub of ice sitting on handwash sink. cdi- tub of ice moved. furthermore, there was no cold water availabe at such sink, thus making |
| 2017-03-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed leftover sushi rice from ye |
| 2017-03-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed some inconsistencies regarding house menu and to-go menu. in house menu, beef negimaki is not labeled wi |
| 2017-03-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p one bleach sanitizer too strong (200ppm). cdi- diluted with water. |
| 2017-03-02 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p observe employee run hands under water at handwash sink for 2 seconds. cdi- proper handwashing techniques |
| 2017-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of large metal bowls. |
| 2017-03-02 |
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 |
| 2017-03-02 |
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 rice in wic cooling in large tubs with lids on. utilize sheet trays when cooling rice. |
| 2017-03-02 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observe raw chicken stored over a tub of house made rte ginger sauce. also observed raw eggs stored over rte carrots. cdi- storage order re-arranged. |
| 2016-11-03 |
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 on prep tables, |
| 2016-11-03 |
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 a couple oil bottles unlabeled. |
| 2016-11-03 |
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 noodles cooling in large tub with lid on. cdi- noodles emptied onto a sheet tr |
| 2016-11-03 |
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 for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observe employee cr |
| 2016-11-03 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice in handwash sink. do not dump ice in handwash sink. cdi- employee informed not to dump ice in handwash sink. |
| 2016-11-03 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observe employee wash hands for 3 seconds in 3 compartment sink. cdi- directed employee to wash hands in handwash sink. |
| 2016-08-08 |
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 raw salmon at sushi bar was not dated. date all fish at sushi bar if held more than 24 hours. |
| 2016-08-08 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at handwashing sink. cdi- soap provided. |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice sitting on prep counter in ice bath. pic stated rice was held there because of ease to use hibachi. rice was being held above 45f. cdi- rice moved to wic to cool down. |
| 2016-08-08 |
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 prepped shrimp sitting in wic with silan wrap covering product. shrimp was rec |
| 2016-08-08 |
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 food and drinks stored throug |
| 2016-08-08 |
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 many dirty dry wiping cloths. |
| 2016-06-01 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed many wet rags being stored in a handwash sink. cdi- wet rags were removed from sink and sink was cleaned and sanitized. |
| 2016-06-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a dirty spoon. cdi- spoon brought back to dishwasher. repeat.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touc |
| 2016-06-01 |
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 time markers not written on |
| 2016-06-01 |
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 cooked rice in wic at 56f. rice was in a tight-fitting container with lid secur |
| 2016-06-01 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee cutting broccoli with bare hands. cdi- employee washed hands and put gloves on |
| 2016-06-01 |
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 many wet wiping cloths stored on prep tables. repeat. |
| 2016-06-01 |
42 |
4-901.11 air dry equipment and utensils after cleaning and sanitizing. observed employee drying dishes with a wiping cloth. also observed wet stacking of plastic bins and drinking cups. repeat. |
| 2016-06-01 |
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 observed two dented cans of pineapples stored on shelf. cdi- informed pic dented cans must be either discarded o |
| 2016-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty scoops and knives soiled with food debris. cdi- all items taken to 3-compt. sink to be washed, rinsed, and sanitized.4-501.114 maintain sanitize |
| 2016-03-02 |
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 coo |
| 2016-03-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed black build-up on wall behind dishwasher. |
| 2016-03-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lids unprotected. |
| 2016-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans, trays, and cups. |
| 2016-03-02 |
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 wet wiping cloths on counter. store in sanitizer. |
| 2016-03-02 |
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 foods in walk in cooler such as cooked broccoli, raw chicken, raw shrimp, and c |
| 2016-03-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf no consumer advisory on to-go menu. cdi- pic will mark consumer advisory until new menus are printed. vr- will re |
| 2016-03-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility is holding sushi r |
| 2016-03-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -p observed employee wash hands and turn faucet off without blocking. cdi- explained to pic to use |