| Violation Date |
Code |
Description |
| 2019-01-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed paint peeling on the ceiling in the chemical storage room. ensure that ceiling |
| 2019-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed shelving to the right of dish machine beginning to rust. ensure that shelves are smooth and easily cleanable. |
| 2019-01-07 |
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 observed tempura crab cooling at a rate slightly less than sufficient in reach in u |
| 2019-01-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical spray bottles of bleach and degreaser with no labels to identify contents. cdi: both botles labelled. |
| 2019-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed crab mix and mermaid rolls holding between 42f and 45f in flip top and under counter units. cdi: all out of temperature items were vented and placed into freezer or upright reac |
| 2019-01-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine producing a 0 ppm chlorine residual during inspection. cdi: super force arrived on site and primed machine to remove air bubbles, after which the |
| 2018-10-30 |
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 pasteurized liquid egg whites with no date label in bar low boy. per conversation with bar tender, egg whites are kept for two week |
| 2018-10-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service take out boxes on front sushi line stored with food contact surface facing up. |
| 2018-10-30 |
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 pork belly cooling at room temperature on a counter in back of facility at |
| 2018-10-30 |
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 paint peeling in the chemical storage room. ensure that ceiling is repainted t |
| 2018-10-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cutting boards with deep gouges in them. |
| 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 tempura crab cooling in cold drawer rated for holding and observed |
| 2018-09-11 |
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 uni sauce past 7 days shelf life in reach in unit and another container of uni sauce with no dat |
| 2018-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shell eggs in cold drawer, spicy mayo in both front and back of house, and spicy crab salad in ice baths at sushi bar holding above 45f. cdi: spicy mayo and eggs placed into rea |
| 2018-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed kitchen dish machine as well as bar machine reading 0 ppm chlorine sanitizer during inspection. dish machine rep called during inspection. cdi: bar machine pri |
| 2018-06-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine reading 0 ppm chlorine sanitizer during inspection. after priming, machine still read 0 ppm chlorine. verification required within 10 days to |
| 2018-06-28 |
4 |
2-401.11 cover and store employee food and drinks to prevent contamination of food or utensils. observed family meal stored above food for restaurant in back reach in unit. cdi: family meal relocated to be placed below food for restaurant. |
| 2018-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrubbing utensils stored in back handsink in warewashing area and a sanitizer bucket stored in front bar handsink. cdi: objects removed from sink basins and ac |
| 2018-06-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory disclosure asterisks on bar menu for toki fizz beverage, which uses pasteurized egg whi |
| 2018-06-28 |
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 plastic container of mixed fish cooling in a flip top unit rated for holdi |
| 2018-06-28 |
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 did not have a thin probe thermometer on site for measure of thin foods such as leafy greens and small tomat |
| 2018-06-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed take out boxes in kitchen area stored with food contact surfaces facing up. cdi: boxes inverted. |
| 2018-06-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed qac test strips expired june 15. facility will purchase new strips on next order. verification required within 10 days to determine compliance. |
| 2018-06-28 |
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 black buildup along walls beneath dish machine d |
| 2017-12-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p-repeat- observed three containers of sushi rice being stored with wet cloths on top. cdi- pic voluntarily discarded the rice. 3-302.11(a) separate raw a |
| 2017-12-20 |
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 cooked shrimp rolls at 70f and tightly covered. 30 mins after the cooling had occurred the item was still at 70f. this is a |
| 2017-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat- observed deep fried crab at 100f. cdi- pic voluntarily discarded the item. |
| 2017-12-20 |
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- repeat- observed pork stock, lobster stock, frozen lobster stock, and fried shrimp roles all without dat |
| 2017-12-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed fruit flies heavily throughout the bar area. |
| 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- repeat- observed cooked shrimp roles tightly covered, at 70f, in a medium sized co |
| 2017-12-20 |
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 employees wearing watches while preparing food. note- no points taken since this is a low risk stagnant violation. a repeat |
| 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. -repeat- observed utensils stored in water at 91f. note- no points taken since th |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair.- observed several split gaskets on cold holding equipment throughout the facility. |
| 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 cold holding equipment in need of cleaning do to food debris build. |
| 2017-09-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed the front sushi bar hand sink being used as a thawing prep sink. also observed the same handsink, after instruction only to use the hand sinks for handwashing, |
| 2017-09-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p- observed raw poultry being stored above raw pork on a rack. ehs did not observe any cross contamination. cdi- an employee corrected the storage order.3-304.11 food shall only contact surfac |
| 2017-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed cook shrimp being hot held at 109f. cdi- an employee brought the shrimp to 171f. |
| 2017-09-27 |
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 kale, pork belly, rte crab sushi roles, rte shrimp sushi rolls, and cut tomatoes all prepared p |
| 2017-09-27 |
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 being held on t |
| 2017-09-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee prepare food wile wearing a watch and wrist band. |
| 2017-09-27 |
33 |
3-501.13 use approved thawing methods.- observed octopus thawing in a prep sink without running water flowing over the product. ensure frozen items are being thawed under cold running water or in reach in unit. |
| 2017-09-27 |
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 several spoons and other utensils stored in water at 74-90f water. |
| 2017-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.-repeat- observed wet stack pans stored on a clean rack. also observed an employee towel drying a container for sushi rice. |
| 2017-09-27 |
31 |
3-501.15 cooling methods - pf- observed sushi fish in a display unit at 53f. also observed diced tomatoes, ceviche, and salsa in a flip top at 54f. ensure these items are cooled properly to 45f before being placed in a flip top or service unit. cdi- pic m |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- ehs several wet stacked pans. |
| 2017-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed several flies throughout the facility. contact a pest management company to address the issue. |
| 2017-06-29 |
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 shrimp sushi rolls tightly covered and cooling in a reach in at 77 |
| 2017-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- ehs observed several items on the menu not obtain an asterisk when it is raw or undercooked. a vr will occur no l |
| 2017-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- ehs observed 3 sanitizer buckets below 100 ppm quat. ehs also observed dish machine non-functional. the concentration for the dish machine was at 0 ppm cl. the sanitiz |
| 2017-06-29 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed bar rte items uncovered. pic covered the items. |
| 2017-02-21 |
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 two employees use bare hands to turn faucet off. this act caused for the recontaminati |
| 2017-02-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed several sanitizer buckets being held below 50 ppm. cdi- pic had employees change to proper sanitizer strength. 4-602.11 clean the equipment and utensils used |
| 2017-02-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 0pts- observed rice on grill line being held at 70f. cdi- pic had employee reheat rice to 167f. |
| 2017-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5pts- observed crab (48), lobster (56), pico (50), and ceviche (50). cdi- all items were voluntarily discarded. |
| 2017-02-21 |
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 - 1pt observed written procedures ho |
| 2017-02-21 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf 0pts- facility is trying to hold sushi rice longer than 4 hours. see #27. |
| 2017-02-21 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. repeat 0pts- pic described to ehs sushi rice is being held longer than 4hrs granted by a variance. ehs did not observe a letter stating variance was granted. process may not be used until approval |
| 2017-02-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 0pts- observed one line cook preping food with a watch. pic had employee remove watch. |
| 2017-02-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0pts- observed several wet cloths on prep surfaces. ensure wipping cloths are being held in sanitizer. |
| 2017-02-21 |
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. repeat .5- observed utensils being stored in sanitizer. pic moved utensils to dis |
| 2017-02-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. repeat 0pts- observed phone charger being stored on top of prep surface and covered drinks stored with clean dishware. pic moved all items. |
| 2017-02-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed fruit flies throughout facility. contact certified pest management to treat issue. |
| 2016-09-29 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. overnight tomatoes being prepared at facility. per chef michael, tomatoes are slow cooked for 4 hours and then left in the oven for 6 hours with no heat on to dry out tomato. both chef and gm were |
| 2016-09-29 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. facility preparing overnight tomatoes. see # 27. (0pts) |
| 2016-09-29 |
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. large pan of rice left on grill top to cool; sashimi tightly wrapped and stacked d |
| 2016-09-29 |
33 |
3-501.13 use approved thawing methods. one container of crab meat sticks being thawed in a container at room temperature. cdi- pic removed and placed in reach in to thaw. |
| 2016-09-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. more than seven in use dry mix; seasonings, and oils in small dishes not labeled per rule. label all. (0pts) |
| 2016-09-29 |
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. containers of in use utensils stored in room temperature water throughout facilit |
| 2016-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. two small stacks of plastic containers stacked tightly together while wet. cdi - containers were separated. (0pts) |
| 2016-09-29 |
45 |
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 smooth, cleanable, durable and nonabsorbent. large container of oyster shells on prep table. pic advised that the oys |
| 2016-09-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee phone and closed beverages co-mingled with facility items. cdi- all removed; storage corrected. ensure that employee's use the designated |
| 2016-09-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. consumer advisory has been provided on facility menus, however multiple items that contain raw white fish, masago |
| 2016-09-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one emplo |
| 2016-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw cracked and shelled quail eggs stored over ready to spring mix and lettuce in prep cooler. raw shell eggs stored over noodles in reach in cooler. raw fish stored over ice cream and rea |