| Violation Date |
Code |
Description |
| 2018-12-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing sushi while wearing a watch. |
| 2018-12-12 |
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 an entire container of unlabelled squeeze bottles containing various sauces with no labels. cdi: pic had the bottles label |
| 2018-12-12 |
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 at sushi bar are |
| 2018-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs stacked above fill line in flip top unit holding at 50f. cdi: top layer of eggs removed and sent to wak in unit for cooling. remainder of eggs temped at 41f. |
| 2018-12-12 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine rinse temperature at 150f during inspection. pic called for maintainence during inspection, but a new part was required for the r |
| 2018-12-12 |
9 |
3-201.11 use food from approved sources only. -p observed kimchee from korea kimchee (previously recognized as anunapproved source) in a 7.5 lb container in walk in unit. ehs informed pic that the product was unapproved, and pic stated that he would get t |
| 2018-12-12 |
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 employee at bar using bare hands to place bar fruit on a drink. cdi: ehs instructed employees not to use b |
| 2018-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee meal stored in low by unit in sushi prep area over top of food for restaurant. cdi: meal relocated to the bottom shelf of walk in unit away from food |
| 2018-07-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in back of facility near miso soup and salad station. cdi: soap supplied. |
| 2018-07-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed broth holding at 110f in pot in corner of facility, cdi: broth reheated to 165f. |
| 2018-07-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no disclosure asterisks on menu for any of the four sushi rice bowl items. verification required within 1 |
| 2018-07-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed qac test strips on site that expired in march of 2018. ensure that facility gets in date test strips. verification required within 10 days to determine compliance. |
| 2018-07-18 |
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 squeeze bottles at sushi area and in cook line area. |
| 2018-03-15 |
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 lettuce cooling in walk in cooler in tightly sealed plastic container. obs |
| 2018-03-15 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed pic absent on arrival. pic arrived half way through the inspection. spoke to pic about the requirement. 2-102.12 certified food protection manager - c observed person no certified f |
| 2018-03-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sink near sushi bar blocked by rice cooker. cdi, rice cooker removed. |
| 2018-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters. and held in aprons. |
| 2018-03-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above facility utensils and equipment. observed personal food in walk in cooler, stored above facility food. food was removed. |
| 2018-03-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered bin in female restroom. |
| 2018-03-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids. |
| 2018-03-15 |
44 |
3-304.15 (a) if used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. p observ |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed split /torn gaskets on reach-in cooler unit doors in need of repair. |
| 2017-12-12 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-12-12 |
4 |
no points deducted2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above food contact surfaces. cdi drink moved to approved location. |
| 2017-09-27 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-09-27 |
22 |
repeat3-501.19 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/pfobserved no time stamps for two |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce cold held on ice measuring 63f; cdi lettuce placed on tphc procedures filled out during inspection. (lettuce had been out of temperature 1 hour according to manageme |
| 2017-06-01 |
13 |
repeat3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork dumpling mix stored above rte soup in walk-in cooler; cdi mix moved to approved location. |
| 2017-06-01 |
22 |
repeat3-501.19 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/pfobserved no posted start or dis |
| 2017-06-01 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages (open cups) stored above prep areas in kitchen. discarded. |
| 2017-03-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some squeeze bottles (liquids) and some small dry good containers in need of labels. |
| 2017-03-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no food thermometer on site. return visit required. |
| 2017-03-29 |
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 pork belly cooling on prep table at 107f. moved to freezer to rapidly chil |
| 2017-03-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 7-201.11 store toxic materials to avoid contamination. -pobserved sanitizer being stored in green soap containers. label sanitizer containers properly. observed chemi |
| 2017-03-29 |
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 no procedures for holding sushi rice |
| 2017-03-29 |
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 date marks missing on numerous foods in kitchen. begin date marking lettuce, ramen soup, coconut sauce, sushi/sashimi fish, etc. return visi |
| 2017-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved ground pork stored above seafood in prep unit. observed raw crab stored above lettuce in second prep unit. rearranged |
| 2017-03-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. you have 210 days from date of permit issuance to obtain certification for pic. |