| Violation Date |
Code |
Description |
| 2018-12-18 |
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 and white rice cooling in covered deep metal containers in |
| 2018-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs holding at 49f in walk in unit. pic stated that product was delivered today and that it likely rose in temperature during the process of putting away the delivery. ehs spok |
| 2018-12-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw shrimp in walk in unit. cdi: storage order corrected to place chicken below shrimp. |
| 2018-09-11 |
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 perimeter of service sink damaged and no longer smooth/easily cleanable. ensur |
| 2018-09-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed both sets of qac test strips expired. pic is to order new strips. verification required within 10 days to determine long term compliance. |
| 2018-09-11 |
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 tofu and rice cooling in flip top units rated for holding on cook l |
| 2018-09-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed noodles dated for longer than 7 days in units throughout facility. after discussion with pic, it was revealed that foods are frozen and |
| 2018-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine behind bar producing a residual of 0 ppm chlorine sanitizer. ecolab called during inspection. verification required within 10 days to determine lo |
| 2018-05-23 |
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 dish machine drainboard beginning to come loose from wall. ensure that water u |
| 2018-05-23 |
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/sauces on main cook line around wok area. |
| 2018-05-23 |
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 cooked rice, freshly prepared shrimp and cut tomatoes cooling in covered c |
| 2018-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some items (tomato, napa cabbage, eggs) overstacked in flip top across from wok holding above 45f. cdi: top portions of tcs foods removed and sent to walk in for rapid cooling b |
| 2017-12-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed sanitizer buckets, with wiping cloths, and the 3-comp sink at 0-50 ppm quat. cdi- pic changed out all sanitizers and the concentration was observed at 200 ppm |
| 2017-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed tofu at 87f. cdi- item was reheated to 178f. |
| 2017-12-15 |
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 rice, tofu, and noodles all without dates. cdi- pic voluntarily discarded these items. pic stat |
| 2017-12-15 |
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- repeat- observed sushi rice on time |
| 2017-12-15 |
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 in the walk in, in a large covered container and attempting to cool |
| 2017-12-15 |
46 |
4-501.19 during manual ware washing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label.- observed wash water being used at 87f. |
| 2017-12-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed employee items mixed in with retail items. |
| 2017-09-07 |
54 |
6-303.11 intensity-lighting - c- observed walk in cooler without a light. |
| 2017-09-07 |
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. - repeat- ehs observed can wash walls in need of cleaning |
| 2017-09-07 |
49 |
5-205.15 maintain a plumbing system in good repair. - observed a handsink in need of repair due to a broken handle. |
| 2017-09-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed an employee using a towel to dry a plastic container. |
| 2017-09-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- repeat- observed one employee wearing a watch and another wearing a wrist band with beads. |
| 2017-09-07 |
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- repeat- observed sushi rice on time |
| 2017-09-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat- observed raw beef and chicken in a low by cooler stored, on a shelf, above rte foods. also observed raw eggs, in a carton stored on top of a closed container of fried chicken in the |
| 2017-06-22 |
2 |
2-103.11 (m) person in charge-duties - pf- ehs observed a written policy however an employee was working without knowledge of an employee health policy. it is the pic duty to ensure all employees know and understand when to report food borne illnesses, ex |
| 2017-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed bar hand sink being used to thaw crab meat. cdi- item was moved and an employee cleaned the handsink. |
| 2017-06-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p -- 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed an employee handle raw shrimp with gloves on and then proceeded to handle noodle |
| 2017-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed a shelf full of containers stored clean and stacked together with sticker residue. cdi- pic moved all containers to the 3-comp sink to be washed, rin |
| 2017-06-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- ehs observed an employee preparing food with a watch. |
| 2017-06-22 |
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- ehs observed sushi rice marked to b |
| 2017-06-22 |
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.- ehs observed sushi knives being stored in water at 78f. |
| 2017-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several containers wet stacked. |
| 2017-06-22 |
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. - repeat- ehs observed can wash walls in need of cleaning |
| 2017-06-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- repeat- observed several employee items being stored with retail items. relocate. |
| 2017-06-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- observed two buckets of sanitizer being stored on the floor. |
| 2017-03-23 |
13 |
3-302.11(a) separate raw animal foods from rte food. -p observed raw pork and beef stored over rte items two low boys. |
| 2017-03-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed two sanitizer buckets below 50 ppm quat. cdi- pic changed the buckets and brought them to proper concentration. |
| 2017-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat- observed rice at 60f. cdi- pic voluntarily discarded the item. |
| 2017-03-23 |
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 no consumer advisory for the sushi special menu. also did not observe an asterisk for the shaking |
| 2017-03-23 |
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 cut tomatoes and tofu both at 50f and tightly covered. cdi- employee brok |
| 2017-03-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed one employee preparing salads with a bracelet on her wrist. |
| 2017-03-23 |
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 three large containers of cabbage prepared yesterday without dates. cdi- pic was able to back date items.3-501.18 discard the food |
| 2017-03-23 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed dish water at 90f. |
| 2017-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed dust build up on walk in cooler fan covers and floor fan in the cooking area. |
| 2017-03-23 |
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 back can wash walls in need of cleaning due to |
| 2017-03-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personnel items being stored with dry goods. also observed employee food items being stored above retail rte items. |
| 2017-03-23 |
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 scoops stored in water at 70f. |
| 2016-12-21 |
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 some spice containers not labeled. |
| 2016-12-21 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p : observed burn cream on shelf with spices and over prep cooler with flip top. |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found chili, onion, garlic and oil mixture at room temperature (70 f). made in-house.cdi- mix voluntarily discarded by pic and direction to date mark product. bok choy 46 f in prep top |
| 2016-12-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf:2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: through interview with two emp |
| 2016-08-04 |
20 |
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 two buckets of rehydraded noodles reading 60f, tomatoes reading (70f), and curry sauce reading 48f. cdi - tomatoes voluntarily di |
| 2016-08-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0pts - one hand sink with no paper towels. replace paper towel dispensers. cdi - placed. |
| 2016-08-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - 0pts - observed unwashed produce stored over ready to eat foods. cdi - boxes moved. |
| 2016-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0pts - slicer observed soiled. cdi- will be re-cleaned and covered. be aware of storage of utensils and equipment to ensure they are protected from food debr |
| 2016-08-04 |
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 - cooked sticky rice, cooked rice, chicken, and curry did not meet the cooling parameters. curry was at 113f after 1.5 hours. all ot |
| 2016-08-04 |
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 - 0 pts - observed frozen product not dated with thaw date. observed cooked duck with no date. cdi - dated. ensure all items in establishme |
| 2016-08-04 |
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.-p - observed cook grabbing vegetables on the line with bare hands. observed cook touching noodles with bare hands. cdi |
| 2016-08-04 |
23 |
.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-p - 0 pts - spicy tuna (raw) on menu with no asterisk. cdi - stickers with asterisk added to menu during inspection |
| 2016-08-04 |
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 - cooling methods for curry, tomatoes, rice, chicken, and noodles shall be assesse |
| 2016-08-04 |
33 |
3-501.13 use approved thawing methods. - 0pts - observed employee thawing under ambient temperature. discontinue. |
| 2016-08-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed wet cloths stored out of sanitizing container. cdi - placed in. |
| 2016-08-04 |
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 no time stamp on sushi ri |
| 2016-08-04 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p - 0 pts - establishment has policy in place. not all employees have signed the policy. pic is aware that if polices are to be signed they shall have one fo |