| Violation Date |
Code |
Description |
| 2018-08-06 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c4-903.12 prohibitions - cobserved clean wiping cloths being stored in employee restroom. |
| 2018-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved bean sprouts, chopped cabbage stored in flip-top prep cooler > 45f.cdi- sprouts and chopped cabbage moved to opposite side of prep cooler in colder section of cooler. non-tcs foo |
| 2018-08-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at handsink in employee restroom and at sushi bar area. cdi added hand towels.6-301.11 provide soap for handwashing at each handsink. -pf no hand so |
| 2018-08-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverage in sushi area.observed employee beverage stored on food prep table surface.cdi by storing below work surfaces and covering . |
| 2018-05-01 |
35 |
3-601.12 honestly presented - observed escolar being served as white tuna on the sushi menu.escolar must be listed as escolar or other common name for escolar on menu. |
| 2018-05-01 |
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. -pfobserved cooked pork being placed into individual containers with lids before being |
| 2018-05-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved sushi dinner menu without consumer advisory for raw fish sushi.observed asterisk being used for spicy dish |
| 2018-05-01 |
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/pfobserved cooked sushi rice in contain |
| 2018-05-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil mixture on cart at cook line > 45f (on small ice bath). cdi voluntary discard by pic.observed sprouts and chopped cabbage in prep cooler on cook line > 45f. cdi by |
| 2018-05-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved heavy build-up on can opener blade.cdi by wash, rinse, and sanitize. |
| 2018-01-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 1 employee beverage stored on food prep surface uncovered.cdi by covering and placing below food prep surface. |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several tcs food items stored in flip-top prep cooler on cook line > 45f. see temp chart. cdi by moving food items (raw beef, raw shrimp, raw chicken, bean sprouts, chopped cabba |
| 2018-01-09 |
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 tofu, cooked potatoes, cooked brown rice, stored in upright cooler without date mark. cdi by date marking.observed ready-to-eat food |
| 2018-01-09 |
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/pfobserved sushi rice on tphc procedure |
| 2018-01-09 |
45 |
4-501.11 maintain equipment in good repair.observed ambient air temp of 52f in line prep cooler. repair. |
| 2018-01-09 |
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 knife stored between equipment on cook line. |
| 2018-01-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on cutting boards of prep coolers. |
| 2017-10-24 |
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/pfobserved sushi rolls and lettuce on b |
| 2017-10-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up on inside of ice machine on ice deflector and walls of bin. |
| 2017-10-24 |
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 chopped cabbage in walk-in cooler without date mark. (prepared yesterday per pic). cdi by date mark. |
| 2017-10-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.observed sushi cooler without thermometer. cdi added thermometer. |
| 2017-10-24 |
45 |
4-501.11 maintain equipment in good repair.observed inside of microwave oven rusted and peeling. discarded by pic. |
| 2017-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces. |
| 2017-10-24 |
37 |
3-306.11 food display-preventing contamination by consumers - pobsevred sushi rolls, lettuce, and hot held items (noodles, rice, chicken) stored on buffet without proper sneeze guards. observed 2 rows of plates on buffet with back and/or front plate not p |
| 2017-08-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c obsevred inside of microwave rusting on surface. replace microwave. |
| 2017-08-22 |
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 knives stored between equipment on cook line. |
| 2017-08-22 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed sushi rolls and hot held items on buffet not covered by sneeze sheild on back side. cdi- second row of sushi and hot bar items will be removed from buffet until a sneeze shield is o |
| 2017-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken, raw shrimp, raw beef, and raw pork stored in flip top cooler > 45f. ambient air temperature of cooler observed to be 43f. flip top cover is being left open for long |
| 2017-08-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed spring rolls, sesame balls, crab ragoon all on buffet stored < 135f. cdi by voluntary discard. pic will follow tphc procedures for these food items going forward. |
| 2017-08-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on meat slicer. pic stated that slicer was last used yesterday. cdi by wash, rinse, and sanitize. repeat violation.4-602.11 clean th |
| 2017-05-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried meat debris on meat slicer. observed dried food debris on can opener. cdi by wash, rinse, and sanitize. |
| 2017-05-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed broken gaskets on cooler doors, rusted shelving in walk-in cooler, and cracked sneeze guard on buffet line. |
| 2017-05-09 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed sneeze guard not covering food on the hot buffet line. cdi adjusted sneeze sheild. |
| 2017-05-09 |
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 noodles cooling in walk-in cooler in deep tub and covered with plastic wra |
| 2017-05-09 |
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/pfobserved sushi on tphc but no food pr |
| 2017-05-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two handsinks without hand towels. cdi added hand towels. |