| Violation Date |
Code |
Description |
| 2018-12-19 |
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 with fod for the public without labeling. |
| 2018-12-19 |
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. observed escessive soilage accumulated on hood and wall n |
| 2018-12-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking pipes under 3 compartment sink. |
| 2018-12-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent and used in accordance with the manufacturer's intended use. observed non-commercial toaster oven and rice cookers. 4-101.11 food co |
| 2018-12-19 |
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 white knife stored between table and prep unit. |
| 2018-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple damp wiping cloths on food contact surfaces. |
| 2018-12-19 |
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 liquid and granular solutions in unlabeled containers. |
| 2018-12-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved no date marking on all sashimi fish in sushi unit and prep unit with some prepped the day before. cdi- date marked |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sashimi above 45 f. cdi |
| 2018-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over rte vegetables. cdi- re-organized observed open container of rte mushrooms under raw chicken in walk in cooler. cdi- reorganized observed food employee drain r |
| 2018-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed used glove hanging on hand sink. cdi- pic removed |
| 2018-12-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees not wash hand before donning gloves. cdi- through instruction2-301.14 wash hands after activities that contaminate them.-p observed food employees fail to wash h |
| 2018-12-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved pic failed to demonstrate sufficient knowledge. cdi- through isntruction |
| 2018-08-01 |
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 an employee handling cooked eel without gloves on. cdi- product was discarded; discussion with pic about |
| 2018-08-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken being stored above raw shrimp in the walk in cooler. cdi- storage rearranged. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soil |
| 2018-08-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of raw chicken stored on the floor inside the walk in cooler. |
| 2018-08-01 |
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 crab salad cooling at 50f in a flip top cooler. cdi- product was transfe |
| 2018-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean metal containers and soup/salad bowls stacked while wet. |
| 2018-08-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 2 rice cookers and a ninja brand blender all labeled as 'household use only.' |
| 2018-08-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting boards at the sushi prep area while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. |
| 2018-06-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed food items in the walk in cooler and freezer that were commingled with restaurant food items. |
| 2018-06-15 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 'household use only' rice cookers and a ninja brand blender in the facility. ehs instructed pic that these items should |
| 2018-06-15 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in standing water at the prep. sink. |
| 2018-06-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding in a rice pot at ~62f. pic indicated the rice was recently brought out of the walk in cooler and placed into the unit for reheating. cdi- rice was transferr |
| 2018-06-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw eggs in the walk in cooler. cdi- storage rearranged. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p o |
| 2018-06-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee draining tofu into the hand sink. cdi- discussion with pic about handsink usage. |
| 2018-03-03 |
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 one bowl down in soy sauce without handle and knife stored between soile |
| 2018-03-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket with wiping cloths insidestored on the floor under the 3-comp sink.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several |
| 2018-03-03 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed food employee using cutting board at cook line for cutting raw chicken and plating rte foods. cdi - pic moved plating food to prep table tot he right of the cook lin |
| 2018-03-03 |
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 tphc rice being discarded a |
| 2018-03-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front handsink being used as prep sink, to wash knives and for storing utensils waiting for washing. this facility was permitted with two front counter handsink |
| 2018-03-03 |
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 food employee bare hand salmon skins on the flat top and use bare hands to help move the fish around. fish |
| 2017-12-07 |
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 sushi tuna and spicy krab in the sushi station more than 24 hours without date marking. observed miso soup base and other tcs foods |
| 2017-12-07 |
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 observed rice cookers with rice stil |
| 2017-12-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed knives at the sushi station, rice cookers, dinner plates and scoop for shrimp sauce all with more than 8 hours before being cleaned. cdi - pic pu |
| 2017-12-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket with wiping cloths inside stored on the floor near the drive-thru window. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed |
| 2017-12-07 |
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. observed f |
| 2017-12-07 |
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 handles down in ice and salt. observed scoop with no handle for rice con |
| 2017-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls and plastic bins stored over the 3-comp sink and one employee towel drying metal pans before use. -1- repeat |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the walk in cooler gasket and buildup on the side rails of drying shelf. -1- repeat |
| 2017-08-11 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed household washer and metal panels in the dumpster area. -0- |
| 2017-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the faucet handles on all kitchen sinks. -.5- repeat |
| 2017-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the walk in cooler. -0- |
| 2017-08-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked small black plastic bowls. -.5- |
| 2017-08-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the cutting boards in the sushi station. -.5- |
| 2017-08-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of ice stored directly on the floor in the freezer. -1- repeat |
| 2017-08-11 |
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 unlabeled shakers and squeeze bottles in the cook line. -0- |
| 2017-08-11 |
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 clam shells shut and stacked in the reach in cooler and wrappings in place |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eel taken from the freezer this morning in the flip top unit and a raw egg overstacked in the kitchen flip top unit at 54f. cdi - pic voluntarily discarded. products need to be |
| 2017-08-11 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed gloved hands wiped on soiled wiping cloth stored on the cuttin |
| 2017-04-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer in the facility for measuring the temperature of thinly sliced raw chicken, beef and other hiba |
| 2017-04-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed no self closure on the screen on the back door and back door is open. install self-closure. -1- |
| 2017-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soy sauce and other buckets of food in the walk in cooler stored directly on the floor. -0- |
| 2017-04-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed lemons and apples on the shelf in the walk in cooler over rte broccoli and onions. cdi - pic reversed storage order and placed unwashed produce on the bottom. -0- |
| 2017-04-20 |
51 |
6-501.19 closing toilet room doors - c toilet room doors shall be tight fitting and self closing. observed missing self-closure on the men's restroom. install self-closure. -.5- |
| 2017-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the top interior of the dish machine. observed fish scales on the knife magnet. clean these areas. -0- |
| 2017-03-02 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed out of service equipment in the outside storage areas, such as tea urn and prep cooler. remove these. -0- |
| 2017-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet blender with standing water in the basin on its base ready for use. cdi - pic removed, placed on drying rack upside down and allowed to air dry. -0- |
| 2017-03-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed unpeeled avocados in the flip top in the sushi bar that are unwashed and usually prepared by cutting from the osiled outside into the heart of the avocado. wash these prior to use and remove stick |
| 2017-03-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed bucket with wet wiping cloths inside stored on the floor in front of the drink dispenser. elevate off the floor. -0- |
| 2017-03-02 |
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 shakers and squeeze bottles of spices and sauces in the kitchen and in the sushi bar without labels of the contents. label |
| 2017-03-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over raw beef and shrimp in the walk in. cdi - pic moved the chicken to the left side, then placed beef, pork and shrimp in that order to the right side. observed raw be |
| 2017-03-02 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee cooking, hand dispensing raw vegetables and meat for hibachi and wiping hands on apron without handwashing. cdi - pic educated employee about when to wash hands and han |
| 2016-12-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed escoalr sold as white tuna. vr |
| 2016-12-20 |
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 letter of parasite destruction. vr |
| 2016-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple metal pans stored as clean with some food residdue wtill stuck on. cdi- removed to re-clean |
| 2016-12-20 |
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 no sashimi date marked. vr |
| 2016-12-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple spray bottles of cleaning solution unlabeled. vr |
| 2016-12-20 |
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 in use knife stored between tables. cdi-removed |
| 2016-12-20 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility hasn't submitted any variance application nor received any approval. vr |
| 2016-12-20 |
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 multiple containers of dried spices unlabeled. |
| 2016-12-20 |
9 |
3-201.11 use food from approved sources only.-p 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 invoices nor letter of guarantee could be provided for fish in stock |
| 2016-12-20 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed facility has no haccp nor variance for acidification of rice. ( and no tphc procedures or labeling)vr |
| 2016-12-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed no must wash hands signs in restrooms. cdi- signs hung |