| Violation Date |
Code |
Description |
| 2018-12-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the plumbing of the 3-compartment sink in the room with the meat walk in cooler, and leaks coming from the plumbing inside of the cabinets of the sushi buffet line. have rep |
| 2018-12-27 |
47 |
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 the floors of the produce walk in cooler. have cleaned. |
| 2018-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2018-12-27 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing on a speed rack in the prep room. cdi-the chicken was moved to the meat walk in cooler. |
| 2018-12-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed wonton soup hot holding below 135f at the steam table at the cookline in the back kitchen. cdi-it was found that there was not enough water in the table which was causing the |
| 2018-12-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw chicken and broccoli mix not fully cooked to 165f or above. cdi-the product was placed back onto the stove and f |
| 2018-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans with food residue stored on the clean equipment rack. cdi-all equipment seen with buildup was brought back to the dish machine for prop |
| 2018-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above spinach in the meat walk in cooler, and raw chicken stored above sweet potatoes in the flip top cooler near the fryer station. cdi-both containers of chi |
| 2018-12-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a wire brush with heavy food debris stored in the hand sink near the ice machine. cdi-the wire brush was removed. observed employee rinsing utensils off in t |
| 2018-12-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee coffee mug stored along with several containers of sauces and seasonings on the prep table. cdi-the mug was moved to a different location. |
| 2018-09-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef in the walk in cooler. cdi- storage rearranged. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored abo |
| 2018-09-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside door and walls of an ice machine and on some soda nozzles at a server station. |
| 2018-09-26 |
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 cooked wontons cool from 93f at 1:25 down to 83f by 2:25pm. cdi- product |
| 2018-09-26 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handling soiled plates/dishes then proceed to handle cleaned items without first washing hands. cdi- employee washed hands. |
| 2018-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple cleaned plastic and metal food storage containers stacked while wet. |
| 2018-09-26 |
43 |
4-502.14 shells, use limitations - c shellstock shells may not be re-used as a serving utensil. observed clam shells stored on the floor of an out-of-use walk in cooler. pic indicated these shells were to be re-used for clams casino. |
| 2018-09-26 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c remove dead pests and insects from control devises and the premises to prevent their accumulation. observed 2 'sticky tape' fly traps with large quantities of flying insects o |
| 2018-06-21 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee not wash their hands after handling soiled dishes. cdi- discussion with pic and employee about when handwashing is required. |
| 2018-06-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handling/cleaning soiled cookware and plates then proceed to put away clean dishes/cookware without first changing gloves. cdi- discussi |
| 2018-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with visible food debris on the back of the blade and in-between the blade and the metal housing; and multiple metal and p |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shell eggs at the hibachi cold station and chicken teriyaki in a flip top cooler in the kitchen both holding cold above 45f (see chart). cdi- products were transferred to the |
| 2018-06-21 |
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 posted for sushi items that are served raw. cdi- sign was created and posted today |
| 2018-06-21 |
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 multiple foods on buffet l |
| 2018-06-21 |
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 cooked ramen noodles cooling in a reach in cooler while at ~60f at 12:30p |
| 2018-06-21 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c remove dead pests and insects from control devises and the premises to prevent their accumulation. observed several 'sticky tape' fly traps with large quantities of flying ins |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal and plastic food contact surfaces stored clean and stacked while wet. |
| 2018-06-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the faucet of a 3 compartment sink. |
| 2018-06-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 chemical spray bottles without labels on them. cdi- one bottle was discarded while the other 2 bottles were labeled appropriately. |
| 2018-03-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw steak stored underneath raw chicken. cdi-the items were corrected to where the chicken is stored below the raw steak. repeat. |
| 2018-03-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks with no lids stored on the prep counters. cdi-the drinks were removed. ensure they are fully covered and stored away from facility produ |
| 2018-03-14 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee begin washing hands at a prep sink. cdi-stopped the employee and instructed to wash their hands at a hand sink. |
| 2018-03-14 |
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 two employees bare handing lemons and mushrooms. cdi-stopped both employees and instructed to wash hands |
| 2018-03-14 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed several moldy lemons in the walk in cooler. cdi-the entire box of lemons were discarded. |
| 2018-03-14 |
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 the beef broth not fully cooled from the night before. cdi-three large containers were discarded. ensure that product is |
| 2018-03-14 |
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 several plastic cups with no handles stored in the dry storage produc |
| 2018-03-14 |
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 several large containers of beef broth cooling incorrectly in the walk i |
| 2018-03-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer at facility. a verification visit will be made to ensure that a thin probed thermometer has b |
| 2018-03-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of potatoes stored on the ground near the fryers. cdi-the container was placed onto the shelf. |
| 2018-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried. repeat. |
| 2018-03-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed windex being stored along with facility food. cdi-manager had the chemical moved to a different location. |
| 2017-12-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks being stored on counter tops upon entrance. cdi-the drinks were removed. drinks are acceptable as long as they are kept away from fa |
| 2017-12-18 |
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 bare handing broccoli upon entrance to the kitchen. cdi-stopped the employee, had them wash thei |
| 2017-12-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef in the front cook area reach in cooler. cdi-the cooler was rearranged. |
| 2017-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the rice container and the slicer. cdi-the items were properly washed and sanitized. |
| 2017-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the front flip top unit holding product above 45f. cdi-all items were placed into large containers of ice and maintenance was called for the unit. a verification visit will b |
| 2017-12-18 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed two different employee medication stored on prep counters. cdi-the medications were removed to be with the employee items. |
| 2017-12-18 |
21 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed two containers of chicken broth, and three containers of shredded garlic and ginger with no date labels in the walk in cooler. cdi-the containers were properly dated. re |
| 2017-12-18 |
33 |
3-501.13 use approved thawing methods. observed chicken and squid thawing in a vat filled with water. cdi-the compartment was drained and the faucet was turned on with cold water to properly thaw the product. |
| 2017-12-18 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed a hair in the container of butter. cdi-the butter was discarded. |
| 2017-12-18 |
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 the scoop handle stored in the chicken product in the flip top cooler |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked. |
| 2017-12-18 |
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 the pork wontons cooling on the counter top below 135f. cdi-the pan was |
| 2017-09-15 |
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 sushi chef handling ready to eat sashimi with bare hands. cdi- removed to clean and hand s washed and glove |
| 2017-09-15 |
38 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not in solution. |
| 2017-09-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed some tcs foods cooled unvented. cdi- coling procedure changed |
| 2017-09-15 |
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 multiple pans of tcs foods |
| 2017-09-15 |
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 multiple tcs foods not properly date marked. cdi- date marking corrected |
| 2017-09-15 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple gloved food employees handle soiled surfaces and return to food preparation without hand washing. cdi through isntruction |
| 2017-09-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees change gloves without first washing hands. cd through instruction |