| Violation Date |
Code |
Description |
| 2018-11-05 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets in the reach in units. |
| 2018-11-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple small flies in the kitchen. advised to continue pest control and to use fly tape in safe areas to prevent contamination. |
| 2018-11-05 |
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 msg not labeled. cdi - labeled msg. |
| 2018-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in stand up refrigerator in the temperature danger zone, refer to temperature chart. cdi - discarded egg roll that have been stored in their over night |
| 2018-11-05 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed coke soda nozzle with build up. advised to clean once a day. • |
| 2018-11-05 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cabbage stored directly on storage rack in the walkin cooler. cdi - relacted to storage container. |
| 2018-11-05 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employees bare handing ready to eat food such as tofu and cucumber to roll into s |
| 2018-05-18 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamin |
| 2018-05-18 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink basin used for storing items such as plates and container lid. cdi - removed items from the handsink. handsink are only used for handwashing. |
| 2018-05-18 |
13 |
3-302.11 (a)c frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. observed raw chicen removed from commercial package stored above other prod |
| 2018-05-18 |
14 |
4-702.11 utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. -p observed food employee not sanitizing cooking equipment properly. dish washer used spray arm to rinse out equipment then stored it as clean without |
| 2018-05-18 |
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 repeat violation. observed rice on t |
| 2018-05-18 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-05-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2018-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken out of temperature. refer to temperature chart. cdi - put chicken on ice to rapidly cool. product at proper temperature. educated that after preparation, cool in walkin |
| 2018-02-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed noodles dated 2.23.18 at 43f in the reach in unit. cdi - educated that time |
| 2018-02-28 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare handing avacados at the sushi bar. cdi - educated importance of wea |
| 2018-02-28 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed produce above uncovered ready to eat food in the walkin cooler. cdi - educated importance of proper storage order. relocated the produce to bottom of walkin cooler. |
| 2018-02-28 |
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 on time control from |
| 2018-02-28 |
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 food employee bare handing food while on the phone. cdi - educ |
| 2018-02-28 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed cleaned knn |
| 2018-02-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-28 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. repeat violation. observed e |
| 2017-11-20 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed employee drinks stored on storage rack above other food items. cdi - educated to store em |
| 2017-11-20 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p observed multiple knives and a carving fork still dirty with food debris from the night before |
| 2017-11-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed bulk product of chicken cooked on 11.16.17, in the freezer with no date lab |
| 2017-11-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed the 'party platter' menu with no consumer advisory disclosures/reminder. educated importance of consume |
| 2017-11-20 |
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 msg with no product label. cdi - labeled msg. |
| 2017-11-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the front handsink at sushi station. cdi - provided handwashing sign to the handsink. |
| 2017-11-20 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed i |
| 2017-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed wet stacked containers. cdi - removed the wet stacked items from each other. educated dish washer to allow all items to air dry after sanitizing. |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-11-20 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed the condensing drain pipes from the sushi units not properly drained to a floor drain. facility is draining the condensation into buckets and then discarding the grey water into sushi prep si |
| 2017-11-20 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed containers of lett |
| 2017-08-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels in kitchen handsink. cdi - pic provided papertowels to the handsink. |
| 2017-08-18 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs handle in rea |
| 2017-08-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed product such as chicken, spring roll, and egg roll prepared and frozen on wednesday, then tha |
| 2017-08-18 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trashcan at the sushi handwashing station. cdi - provided a trashcan to the handsink. |
| 2017-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked at storage rack in dish pit. cdi - removed the containers from each other to allow air drying. pic reminded food employee to allow items to air dry. |
| 2017-07-03 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed in use utensils s |
| 2017-07-03 |
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 consumer advisory asterisk to disclose the scorpion roll with with raw tuna and raw salmon. cdi - ed |
| 2017-07-03 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed hand sanitizer at handsinks in kitchen. cdi - provided soap to handsinks. |
| 2017-07-03 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed no soap at the handsinks. employees not washing hands with soap. cdi - pr |
| 2017-03-09 |
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 that the facility does not |
| 2017-03-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer solution out of temperature. chlorine solution below 50 ppm. cdi - advised to re |
| 2017-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of tuna out of temperature in the reach in unit at the sushi bar. cdi - everything in the unit was in proper temperature except for the tuna. advised to place th |