| Violation Date |
Code |
Description |
| 2018-12-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out boxes and bowls stored with food contact surfaces facing up. cdi: utensils inverted. |
| 2018-12-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket behind register reading less than 50 ppm qac sanitizer. cdi: bucket emptied and refilled with sanitizer reading 200 ppm qac. |
| 2018-12-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee shucking oysters while wearing a bracelet. |
| 2018-12-06 |
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 dented can product stored with cans in good condition for use in facility. cdi: dented can photographed |
| 2018-12-06 |
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 wagyu beef cooling in a flip top unit rated for holding, as well as |
| 2018-12-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several containers of shrimp sauce with a discard date of 12/02 (11 days of shelf life) in low b |
| 2018-07-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed qac strips expired july 15. verification required within 10 days to determine compliance. |
| 2018-07-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets on cook line stored directly on the floor. |
| 2018-07-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several unlabelled spices/dry goods and sauce bottles on cook line. |
| 2018-07-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several items prepared today (quinoa, noodles, corn, seaweed) cooling in f |
| 2018-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp holding at 57f in front display case. additionally, several prepared items were holding above 45f in units rated for holding. cdi: shrimp pulled from case and voluntarily |
| 2018-05-03 |
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 observed that none of the archived shellstock tags had any recorded d |
| 2018-05-03 |
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 observed noodles at 115f at 2:45 pm, where cooling process began at 1:00 pm. cdi: pic determined that noodles would not cool in time |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon and beef prepared fresh today holding at 47f in reach in unit. cdi: products had been prepared less than 4 hours ago and were taken to reach in unit in back hall and vent |
| 2018-05-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed wagyu beef dated for 04/28 (day 6 of shelf life) holding at 43f. cdi: beef voluntarily discarded |
| 2018-05-03 |
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 a plastic pan of sushi rice |
| 2018-05-03 |
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 wearing a watch while preparig food. cdi: instructed employee to keep hands and arms clear when performing food prep. |
| 2018-05-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed noodles and quinoa cooling in temperature holding units on cook line at 61 |
| 2018-05-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed that facility has no thin probe thermometer for the measure of leafy greens such as nappa cabage. verification required wi |
| 2018-05-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled spray bottle of all purpose cleaner hanging in dry storage area. cdi: bottle labelled. |
| 2017-02-27 |
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 0pts- observed sliced roast beef and cooked escabeche not barring dates. cdi- pic was able to back date items since they were prepped saturd |
| 2017-02-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2pts- person in charge could not provided ehs with certificate of completion stating the pic had completed a course in food protection management. note: pic blake was a |
| 2017-02-27 |
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 - observed no tags for oysters on display. pic was able to provide eh |
| 2017-02-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf 0.5pts- observed menu without consumer advisory. pic provided management with proper disclosure, reminder and aste |
| 2017-02-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed several squeeze bottles on the cook line not labeled. |
| 2017-02-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat 1pt- observed several fruit flies in the back prep area. contact certified pest management company to fix the issue. |
| 2017-02-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- observed employee with unprotected beard prep and cook food. |
| 2017-02-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 0pts- observed cutting boards on flip top units in need of replacing due to deep cuts and grooves. |
| 2017-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed reach in cooler handles soiled with food debris and grease build up. also observed underneath prep tables in need of cleaning due to food debr |
| 2016-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in food prep area. |
| 2016-10-19 |
23 |
.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on seared tuna special. cdi changed special sheet on computer with correct consum |
| 2016-10-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed feta cheese held greater than 7 days . cdi discarded . -0 points- |
| 2016-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes with visible food debris and with grease on the exterior. cdi moved to sink to rewash . repeat violation. |
| 2016-07-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed staff with no serve safe certificates. facility within 210 day period to obtain serve sage. -0 points- |
| 2016-07-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed front handwash and rear handwash with no paper towels. cdi replaced paper towels. |
| 2016-07-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils with layer of grease visible on food contact surfaces. cdi moved to rewash. |
| 2016-07-11 |
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 crab salad, deli meats marked keep refrigerated, mozzarella balls , semisoft cheese, brie with no date labels after opening. cdi |
| 2016-07-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed low boy refrigerator with no internal or external thermometer. -0 points- |
| 2016-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen area. |
| 2016-07-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility using chlorine sanitizer and only qac test strips available. 10 day verification required. |
| 2016-04-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-04-07 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed label for items |
| 2016-04-07 |
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 black bean soup cooling from overnight in large volume break out into smaller con |
| 2016-04-07 |
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 black bean soup cooled from last night at 47 degrees . cdi discarded product. |
| 2016-04-07 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed noncontinuous cooking of leg of lamb in facility. cdi provided paperwork for noncontinuos cooking and advised to |
| 2016-04-07 |
14 |
on 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives in clean knife rack with food debris on food contact surface. |
| 2016-04-07 |
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 observed no sell by date on shellfish tag cdi labeled since recently |
| 2016-04-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signs posted on handwash sinks throughout the facility. cdi provided handwash signs in english and spanish. -0 points- |