| Violation Date |
Code |
Description |
| 2018-12-04 |
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 on tphc wi |
| 2018-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris and sticker residue on multiple containers stored as clean on the drying rack.cdi by wash, rinse, sanitize. |
| 2018-05-16 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfparasite destruction letter not kept in establishment.cdi - pic obtained letter from supplier. |
| 2018-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods stored in open top prep cooler > 45f. see temperature log.all tcs foods removed from cooler and/or packed with ice and placed in walk-in cooler.observed ambien |
| 2018-05-16 |
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 scoop handles stored in contact with food. |
| 2018-05-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved handsink without hand towels.cdi added hand towels. |
| 2018-05-16 |
45 |
4-501.11 maintain equipment in good repair.observed ambient air temperature of prep cooler 64f. |
| 2018-05-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno qac test strips provided during inspection.verification required within 10 days. |
| 2018-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2017-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-12-15 |
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 sauces in containers on the cook line without labels. observed a metal shaker without a label. |
| 2017-12-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing. the chlorine in the bucket was too low and there was too much air in the line. cdi - sanitizer was primed and machine was wo |
| 2017-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw steak above cabbage in the walk in cooler. cdi -cabbage was moved. |
| 2017-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ground chcicken and two containers of lettuce above 45f. cdi (corrected during inspection) items pulled and placed in freezer and cooler to chill to 45f or below. ensure col |
| 2017-07-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed red children's chop sticks not stored in the same direction so you don't touch the eating end when removing them from the cont |
| 2017-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked pans. work on air drying and removing date stickers from all pans. |
| 2017-07-24 |
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 no procedures for marking ti |
| 2017-07-24 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf observed no thermometer to measure hot, cold and final cook temperatures. cdi (corrected during inspection) thermometer located near the end of the inspection. |