| Violation Date |
Code |
Description |
| 2018-12-04 |
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. personal phone stored on prep table. |
| 2018-12-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpics were not able to verbally communicate full entire health policy nor was copy posted. vr to ensure copy of health policy wi |
| 2018-12-04 |
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 open monster drink stored in reach in cooler. |
| 2018-12-04 |
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. one employee washed hands and did |
| 2018-12-04 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw eggs stored over rte mushrooms in reach in cooler. cdi- storage order reversed. |
| 2018-12-04 |
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. -pfsushi fish not dated. cdi- all foods dated. date sushi fish as it is rte |
| 2018-12-04 |
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 large bowl of lettuce cooling in wic. cdi- cooling method changed, transferred to sheet |
| 2018-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcontainer of fried shrimp recorded above 45f (see chart). could not determine source/cause of temp. abuse. cdi- discarded. |
| 2018-12-04 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing a hair restraint when prepping food. |
| 2018-12-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one sani. bucket stored on floor.3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths |
| 2018-12-04 |
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. multiple spoons observed in |
| 2018-12-04 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.no waste bin at back handwash sink. |
| 2018-12-04 |
33 |
3-501.13 use approved thawing methods. vaccum-packaged tuna stated to remove from packaging when thawing but facility is not doing so. facility will do so in future. |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement in prep unit and sushi prep area. |
| 2018-06-27 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed mushrooms in prep unit ready for cooking had not been wash visbile dirt on mushrooms. cdi took to wash. |
| 2018-06-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling sanitizer buckets at handwash sink. cdi advised handwashes should only be used for handwashing. |
| 2018-01-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 2 knives and several other utensils stored in container as clean but soiled with food debris. cdi, items relocated for cleaning. |
| 2018-01-10 |
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 hibachi rice cooling in deep container on rack. cdi, operator transferre |
| 2018-01-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed container of bleach stored with disposable towels on top of storage rack. cdi, bleach relocated for proper storage. |
| 2018-01-10 |
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 - observed a damaged fryer and heavily damaged sifter stored in kitchen. cdi, operator rem |
| 2018-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of plastic containers. |
| 2017-12-20 |
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 leftover from night |
| 2017-12-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored on prep table.cdi. |
| 2017-12-20 |
6 |
2-301.14 when to wash - p - observed employee touch face but not wash hands. observed an employee touch garbage can but not wash hands. cdi by instruction. |
| 2017-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed single-service container stored in handwashing sink. cdi, container removed from hand washing sink.6-301.12 provide paper towels or approved alternative for h |
| 2017-12-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw box of poultry stored in contact of container of raw beef. observed raw fish stored above ready to eat crab meat and sauces at sushi area. observed raw chicken |
| 2017-12-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several lids stored as clean but soiled with food debris. cdi, lids relocated for cleaning. |
| 2017-12-20 |
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 lettuce recently prepared and cooling in covered container in walk in un |
| 2017-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauce stored on ground in walk in unit and soy sauce stored on ground in kitchen. repeat. |
| 2017-12-20 |
38 |
2-303.11 prohibition-jewelry - observed food staff member with decorative wrist band. |
| 2017-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in container on top of dish machine. observed 1 spray bottle of sanitizer and 1 sanitizer bucket below required concentration. |
| 2017-12-20 |
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 container with no handle stored in sauce. observed ice cream scoop store |
| 2017-12-20 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed plastic single-service containers being washed and reused according to pic. |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed old stickers remaining on outside of cleaned equipment. |
| 2017-12-20 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed some employee sweaters stored over consumer items on storage rack. |
| 2017-08-16 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed oil being reused and stored in unprotected containers on ground. |
| 2017-08-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - equipment food contact surfaces of tcs foods shall be cleaned every 4 hours. observed rice cookers stored empty with rice and not cleaned since prior night. cdi, equipment relocated for |
| 2017-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep table throughout kitchen. repeat. |
| 2017-08-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored over raw beef in walk in cooler. observed fish stored over cooked eel in low reach in refrigerator behind bar. observed ready to cook chicken wi |
| 2017-08-16 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados not washed prior to prep and cutting. cdi, employee voluntarily discarded avocados. |
| 2017-08-16 |
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 rice in large bus tub from prior day at 50 degrees f. cdi, rice voluntarily discarded. |
| 2017-08-16 |
45 |
4-501.12 cutting surfaces - c - observed 2 cutting boards with some deep scarring and pitting. resurface or replace.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 s |
| 2017-08-16 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed some soiled linen stored on shelving and not in cleanable container or washable laundry bag. |
| 2017-08-16 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed no quat test strips available on site for quat sanitizer. verification required by 8/26. |
| 2017-08-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored over customer food in dry storage room and low reach in refrigerator. repeat. |
| 2017-05-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site at time of arrival. cdi by instruction. |
| 2017-05-15 |
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 a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands |
| 2017-05-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several plates stored as clean but soiled with food debris. cdi, items relocated for cleaning. |
| 2017-05-15 |
36 |
6-501.111 controlling pests - pf - observed fruit flies in dry storage room. repeat. verification return required to ensure that pest control treatment is completed and pests are removed from facility. |
| 2017-05-15 |
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 - observed pic not able to locate ti |
| 2017-05-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some clean equipment being wet stacked in facility.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use artic |
| 2017-05-15 |
43 |
4-502.13 single-use and single-service articles may not be reused. - observed some single-service manufacturer containers being washed and reused and stored as clean below clean drainbaoard at dish machine. |
| 2017-05-15 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - clean ventilation systems to prevent accumulation of soil. observed some dust accumulating on ventilation system in restroom.6-305.11 designation-dressing areas and lockers - |
| 2017-05-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several wet wiping cloths stored on counter surfaces in kitchen. repeat. |
| 2017-02-20 |
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 tempura shrimp cooling in covered container in walk in cooler at 50 degrees f. cdi, foods voluntarily discarded by pic. |
| 2017-02-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing and easily accessible for employee use. observed wet cloth stored on handwashing sink at sushi bar. repeat. observed pitcher stored nex |
| 2017-02-20 |
12 |
3-402.11 parasite destruction - p - observed no parasite destruction for escolar purchased from true world fish supplier. verification required by 3/2/17. |
| 2017-02-20 |
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 a food employee not rub vigorously for 10 to 15 seconds and proceed to turn faucet off |
| 2017-02-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed baking sheet pan, wire strainer and pot stored as clean but soiled with food residues. observed dish washer wash and rinse but did not sanitize equipment |
| 2017-02-20 |
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 with a prep ti |
| 2017-02-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken and raw beef stored over lettuce and other ready to eat foods in flip top prep unit. ob |
| 2017-02-20 |
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 tempura shrimp cooling in covered container that was prepared the day be |
| 2017-02-20 |
36 |
6-501.111 controlling pests - pf - restaurants shall be free from pests. observed fruit fly in dry storage room. vr required to ensure that pest control treatment is completed. |
| 2017-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep tables in kitchen. repeat. |
| 2017-02-20 |
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 handle of scoop in contact with dry food ingredient containers. observ |
| 2017-02-20 |
47 |
4-602.13 nonfood contact surfaces - c- nonfood contact surfaces shall be free from an accumulation of soil. observed soil and residue on soda rack and below soda rack in dry storage room. observed some grease residue on doors of fryer unit. |
| 2017-02-20 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed bleach sanitizer above 100 ppm as registered by test strips. cdi, sanitizer refilled to required concentration. |
| 2016-10-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of food or equipment. observed dunkin donut beverage stored on prep table behind front counter. |
| 2016-10-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employee rinse cloth out at handwashing sink at sushi bar. observed towel stored on handwashing sink at sushi bar. cdi by instruction.6-301.11 handwashing cl |
| 2016-10-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken over raw beef in flip top prep unit. observed raw egg above ready to eat foods in flip top prep unit. observed raw beef and raw chicken above ready to |
| 2016-10-21 |
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 cream cheese held using t |
| 2016-10-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diamter probe thermometer available for use. verification required to ensure that facility has proper thermomte |
| 2016-10-21 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed tempura shrimp cooling in covered containers in prep refrigerators. observed rice cooling at room temperature from noon according to pic but at 119 degrees f. cdi, operator voluntar |
| 2016-10-21 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches from the ground. observed open container of raw shrimp stored on ground in walk in cooler. |
| 2016-10-21 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored in kitchen and 2 on cutting boar at sushi bar. repeat. |
| 2016-10-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed aroma rice cooker that was intended for household use only. remove. |
| 2016-10-21 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee food stored with customer food in walk in cooler. |
| 2016-10-21 |
35 |
3-302.12 food storage containers identified with common name of food - c - ingredients not easily recognizable shall be labeled by common name of food. observed working containers of dry ingredients not labeled.3-601.12 honestly presented - c - food shall |
| 2016-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed imitation crab and cream cheese stored on cutting board of sushi counter for ease of use. cdi - items removed for rapid cooling. i explained that these items could also be safe |
| 2016-06-27 |
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 scoop for ice cream was being stored in a container of liquid at room t |
| 2016-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths lying on sushi cutting boards. pic removed them.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets dt |
| 2016-06-27 |
35 |
3-601.12. food shall be offered for human consumption in a way that does not mislead or misinform the consumer. observed white tuna on menu was corrected to read escolar tuna but escolar is not a tuna so correction needs to go further and read just escola |
| 2016-06-27 |
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. -pf observed deep pan of cut lettuce stored in 1 door upright cooler near tea station. |
| 2016-06-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of cleaner with label which had fallen off. cdi - label replaced. |
| 2016-06-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed disclosure symbol missing from several menu items on all menus. to-go menu: add disclosure symbol to tob |
| 2016-06-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed boxes of unwashed produce stored in walk in cooler above ready to eat foods. vr - verification required. |