| Violation Date |
Code |
Description |
| 2018-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of crumbs and food debris in hibachi prep cooler door gasket. |
| 2018-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth store on cutting board at sushi station. cdi - cloth placed in sanitizer bucket. |
| 2018-11-19 |
33 |
3-501.13 use approved thawing methods. shrimp were thawing under running water during initial walk through; shrimp thawing in standing water in prep sink during inspection. cdi - cold water turned back on to flow over frozen product until fully thawed. |
| 2018-11-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of bleach with label worn and no longer legible. cdi- pic re-labeled during the inspection. |
| 2018-11-19 |
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 spring rolls held on tphc with a fut |
| 2018-06-15 |
53 |
6-502.12 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. clean food debris and build up from floors under cook lin |
| 2018-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets. |
| 2018-06-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. squeeze bottle of water with no label. keep these labeled. |
| 2018-06-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf employee filling squeeze bottle with water than kitchen hand sink then left bottle in hand sink. cdi - instructed staff to fill bottle at prep sink; bottle removed from |
| 2018-01-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employees coat being stored on the side of a clean equipment storage rack. |
| 2018-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in cooler fan coverings and on the table underneath the flat top grill. |
| 2018-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on multiple plastic food storage bins that were stored clean in the back of the kitchen. cdi- items were set aside for recleaning. |
| 2018-01-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee use gloved hands to wipe off a cutting board with a sanitizer cloth then proceed to make sushi without a glove change. cdi- discussion w |
| 2018-01-16 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee enter facility while handling personal belongings then begin to work with food without washing hands; and handle money, register, phone up front then begin to work with food |
| 2017-11-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one box of zucchini stored directly on top of a box of raw chicken in the walk in cooler. observed kani crab being stored below uncooked sushi fish in a flip top reach in cooler. |
| 2017-11-02 |
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 2 out of 3 containers of rice in the walk in cooler without datemarks. pic indicated all the rice was prepared from the same batc |
| 2017-11-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored above foods in the walk in cooler. beverage was relocated during inspection. |
| 2017-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in cooler fan coverings and on the table underneath the flat top grill. |
| 2017-11-02 |
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 grill utensils being stored in a container of water on the grill at 85f |
| 2017-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in cooler fan coverings and on the tables below the flat top grills. minor improvements made since last inspection |
| 2017-07-07 |
45 |
4-501.11 maintain equipment in good repair. observed water leaking from the walk in cooler and walk in freezer condensing units. |
| 2017-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal bowls and plastic tubs stored clean and stacked while wet. |
| 2017-07-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front and back doors of the facility opened. 6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility. pic indicated doo |
| 2017-07-07 |
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 sushi rolls and cooked broccoli cooling in flip top coolers. pic indicat |
| 2017-07-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsink in the men's restroom. |
| 2017-07-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-03-21 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signs posted at kitchen handsinks informing employees to wash their hands. signage provided today. |
| 2017-03-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee not change gloves after unwrapping a bag of raw shrimp and placing it into the grill for cooking. cdi by instruction. |
| 2017-03-21 |
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 the facility did not have written p |
| 2017-03-21 |
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. observed utensils being stored in a container of water at ~115f. |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the back of the flat top grill, the counter underneath the flat top grill, and on the hood system. |
| 2017-03-21 |
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 pre-made sushi rolls cooling in the walk in cooler at 70f. the rolls wer |
| 2016-12-21 |
12 |
•3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no letters of parasite destruction for sashimi fish. vr |
| 2016-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some sides of equipment soiled. |
| 2016-12-21 |
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 cooled in covered plastic bus tub. cdi- cooling procedure changed to |
| 2016-12-21 |
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 cooled from last night; over 12 hours at 50 f. cdi- discarded ; cooling procedure changed |
| 2016-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sashimi tuna thawing over vegetables. cdi- re-organized |
| 2016-12-21 |
9 |
3-201.11 use food from approved sources only.-p observed two large sides of beef in walk in cooler with no invoice. for employee use only. cdi- facility made aware they may not have food from unapproved sources.must have source information, packaging, sta |