| Violation Date |
Code |
Description |
| 2018-12-12 |
53 |
repeat: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 walls especially at dish area in need of |
| 2018-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelves inside walk-in cooler. observed some debris remaining on some of the chef carts. |
| 2018-12-12 |
36 |
general comment:6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach in kitchen area. facility last pest service was on 11/27/18 from dodson pest control service. notify pest control company for service. |
| 2018-12-12 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no labels on seasoning shakers and squeeze bottles. |
| 2018-12-12 |
31 |
repeat: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 inside walk-in that had cooled overnight in large container a |
| 2018-12-12 |
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 items inside walk-in cooler including noodles, sushi rice, lettuce, ranch, and shrimp sauce not dated. cdi: items were properly da |
| 2018-12-12 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken broth at wait staff area that had been left in steam table overnight at 67f. pic indicated that staff forgot to throw broth away from last night. cdi: |
| 2018-12-12 |
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 a large container of rice that cooled from last night at 64f inside walk-in cooler. cdi: rice was discarded. |
| 2018-12-12 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered/covered personal drinks stored improperly inside kitchen, at wait station area, and dry storage area. observed employee food stored with custo |
| 2018-09-26 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on shelf above prep cooler at grill station. cdi: drinks were relocated. |
| 2018-09-26 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed pan of raw steak stored above pan of spring mix inside prep cooler. cdi: storage order rearranged. |
| 2018-09-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed bleach sanitizer in spray bottles used for sanitizing at 0ppm. cdi: bottles dumped and corrected to proper concentration. |
| 2018-09-26 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed fish inside table top sushi case in kitchen above 45f/above(see temp chart). according to pic unit switch was not functioning properly. he was able to get it repaired an |
| 2018-09-26 |
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 no time recorded on sushi |
| 2018-09-26 |
31 |
repeat: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 a large batch of noodles inside reach-in at 47f that was cooling w |
| 2018-09-26 |
41 |
general comment: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 stored inside room temperature water at sushi s |
| 2018-09-26 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on dish shelf. |
| 2018-09-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no bleach test strips available for checking sanitizer in spray bottles, buckets, and at dishmachine. return visit needed by 10/5/18 |
| 2018-09-26 |
53 |
repeat: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 build-up on floors and walls especially a |
| 2018-09-26 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths laying on prep surfaces while not in use. observed wet cloth stored on top of sushi rice. |
| 2018-05-23 |
26 |
general comment:7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed chemicals not labeled in spray bottles. cdi: labeled properly.7-201.11 store toxic materials to avoid contamination. -p. observed degreaser |
| 2018-05-23 |
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 employee at dish machine handling soiled dishes then handling |
| 2018-05-23 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several tcs foods inside walk-in cooler > 45 deg f(see temp chart). cdi: service tech was called out; some tcs foods discarded and other food was moved to walk-in freeze |
| 2018-05-23 |
21 |
repeat: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 rice and noodles made yesterday inside walk-in cooler without date. cdi: by dating properly.3-501.18 discard the food requi |
| 2018-05-23 |
31 |
repeat: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 cooling inside walk-in cooler in large batch while covered. c |
| 2018-05-23 |
53 |
repeat: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 some broken floor tile in kitchen. observed floor tile needing to be re |
| 2018-05-23 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food tubs wet stacked at dish area. |
| 2018-05-23 |
43 |
general comment:4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed 2 boxes of trays stored on floor in outside storage room. |
| 2018-05-23 |
52 |
general comment: 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both dumpster lids open.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to opera |
| 2018-05-23 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of chicken stored on floor of walk-in freezer. cdi: removed |
| 2018-02-14 |
53 |
general comment: 0 pts -6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed cracks in between floor tiles in some areas of kitchen. regrout as needed. |
| 2018-02-14 |
42 |
repeat: 0.5 pts. -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some food tubs wet stacked. improvement noted. |
| 2018-02-14 |
41 |
repeat: 0.5 pts -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 bowl being used to scoop rice for hibachi station. |
| 2018-02-14 |
31 |
repeat: 0.5 pts -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 side salads cooling in 2-door reach-in delfield cooler s |
| 2018-02-14 |
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. 1.5 pts - observed a container of noodles that was made yesterday without date and another container of noodles with incorrect date. ensure |
| 2018-02-14 |
20 |
general comment: 0 pts -3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed shrimp sauce measured at 55 deg f and shell eggs measured at 59 deg f on chef's cart. suggested holding these items used mostly during lunch rush on tph |
| 2018-02-14 |
14 |
repeat: 1.5 pts -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed sticker residue remaining on pans stacked at dish area. observed much improvement in this area. cdi: dishes were removed and cleaned |
| 2017-11-13 |
31 |
general comment: 0 pts.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 salads that had just been prepared cooling inside |
| 2017-11-13 |
13 |
general comment: 0 pts.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handling dirty and clean dishes with same gloves on. cdi: discussion with pic on proper glove use; gloves removed and |
| 2017-11-13 |
14 |
repeat: 3 pts. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed date marking stickers and food debris stored on mutiple pans/plastic containers/food tubs that were stored and stacked. cdi: all dishe |
| 2017-11-13 |
22 |
repeat: 1 pt.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 no time recor |
| 2017-11-13 |
37 |
general comment: 0 pts.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed mayo buckets on the floor inside walk-in cooler and soy sauce buckets on the floor inside kitchen . |
| 2017-11-13 |
38 |
repeat: 1 pt.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing salads without hair restraint. observed other employees handling food without prop |
| 2017-11-13 |
39 |
repeat: 0.5 pts. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed chlorine sanitizer bucket at 0ppm. cdi: corrected to 50ppm. |
| 2017-11-13 |
41 |
repeat: 0.5 pts. 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. 0.5 pts. observed bowls being used in rice for hibachi at cook s |
| 2017-11-13 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers and food tubs wet stacked. |
| 2017-11-13 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to remove debris on hibachi carts, dry good station, and hibachi grills in dining room. |
| 2017-09-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2 pts. observed no certified food manager available during almost all of the inspection. certified food manager arrived later on. |
| 2017-09-20 |
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 2 pts. observed employee at dish area handling soiled dishes then handl |
| 2017-09-20 |
13 |
general comment: 0 pts.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed produce stored above ready to eat foods inside walk-in cooler. cdi: items rearranged.3-302.11(a) separate raw animal foods from ready-to-eat foods. |
| 2017-09-20 |
14 |
repeat: 1.5 pts.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed no sanitizer available for use. cdi: bleach sanitizer made up at 50ppm in buckets.4-601.11(a) equipment food contact surfaces and utensils sha |
| 2017-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. 1.5 pts. observed multiple items inside 2-door reach-in cooler measuring above 45f (see temp chart). cdi: items removed and stored inside walk-in cooler for rapid cooling. verification |
| 2017-09-20 |
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. 1 pt.observed no time written on ri |
| 2017-09-20 |
26 |
general comment: 0 pts.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed cleaner bottle mislabled as sanitizer. cdi: bottle labeled properly.7-201.11 store toxic materials to avoid contamination. -p. observ |
| 2017-09-20 |
38 |
repeat: 0.5 pt.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets.2-402.11 use head coverings, beard guards and clothing to restrain body hair from co |
| 2017-09-20 |
39 |
general comment: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0pts. observed wiping cloths being used underneath cutting boards. |
| 2017-09-20 |
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. 0.5 pts. observed handle down in ice at bar. observed bowl being used in rice for |
| 2017-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. observed tubs used for food storage wet stacked at dish area. |
| 2017-09-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. 0.5 pts. observed no bleach strips available for testing dish machine or sanitizer used for fcs. verification required by 9/30/17 |
| 2017-06-22 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages stored with customer food inside 2 door cooler. cdi: all drinks discarded. |
| 2017-06-22 |
8 |
general comment: 0 pts.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee using handsink to rinse out cloth. cdi: addressed with gm |
| 2017-06-22 |
14 |
repeat: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 1.5 pts.observed lots of improvement on cleaning of food contact surfaces. continue to work in this area. observed build-up on rims of soda machine in |
| 2017-06-22 |
21 |
repeat: 1.5 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved items inside walk-in cooler including sauces and ranch dressing that had old incorrect/no dates. cdi: correct dates |
| 2017-06-22 |
38 |
repeat: 0.5 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed waitress/wait staff wearing jewelry.2-402.11 use head coverings, beard guards and clothing to restrain body hair from |
| 2017-06-22 |
41 |
general comment: 0 pts.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 sitting in standing water. cdi |
| 2017-06-22 |
47 |
repeat: 1 pt.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed some improvement has been made on cleanliness. still work on cleaning outside of dry good containers, shelving inside 2 door cooler, fil |
| 2017-06-22 |
49 |
general comment: 0 pts.5-205.15 maintain a plumbing system in good repair.repair piping below prewash sink at dish area. observed sink leaking. |
| 2017-06-22 |
53 |
repeat: 0.5 pts.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.most items noted on previous inspection have been repaired. repair floor |
| 2017-03-06 |
14 |
•4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved bleach sanitizer in spray bottle at 0ppm. cdi: bottle corrected to 100ppm by staff.4-601.11(a) equipment food contact surfaces and utensils shall be clean to s |
| 2017-03-06 |
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 sauces and clear soup inside walk-in cooler not dated. according to cook, these items were made saturday. cdi: proper date placed on |
| 2017-03-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved only 1 dial thick probe thermometer available for use. verification required by 3/16/17. |
| 2017-03-06 |
35 |
general comment: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 dry good containers not labeled. |
| 2017-03-06 |
36 |
general comment: 6-501.111 keep the premises free of insects, rodents, and other pests.observed one roach crawling on top of 2-door reach-in cooler. dodson pest control was notified and owner said that they would arrive today for pest service. |
| 2017-03-06 |
37 |
general comment: 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed cabbage stored on shelf less than 6 inches inside walk-in cooler. |
| 2017-03-06 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee wearing watch while handling food. |
| 2017-03-06 |
42 |
general comment:4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cobserved facility adding paper and rubberband to single service chopsticks. keep single service items in original protective packag |
| 2017-03-06 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed tilapia being misrepresented on menu as white fish. correct menu to read tilapia. verification by 3/16/17.observed molded lemons inside box in walk-in cooler. cdi |
| 2017-03-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service items stored on the floor at outside storage building. |
| 2017-03-06 |
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. -pfobserved broken metal strainer (#4 on transitional).4-501.11 maintain equipment in good rep |
| 2017-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed detailed cleaning throughout kitchen including all cooking area surfaces, inside all coolers, outside of dry good containers, shelving inside walk-in |
| 2017-03-06 |
48 |
general comment:5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfrepair hot water at sushi bar prep sink. |
| 2017-03-06 |
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.reseal/reattach strip[s to wall at entrance way to storage room (#1 on transitional).rep |
| 2017-03-06 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple cloths not in use laying on food contact surfaces in kitchen. |
| 2017-03-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved employee return from outside and proceed to putting on clean gloves without washing hands first. cdi: education provided; directed employee to properly wash hands. observed employee t |