| Violation Date |
Code |
Description |
| 2018-12-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed wet plates being stored in the splash zone of the hand washing sink. ensure that no utensils or plates are stored in the splash zone of s |
| 2018-12-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. soy sauce containers were being stored in direct contact with the floor. 1 points. repeat |
| 2018-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked chicken was being stored at room temperature. raw chicken and raw shrimp were cold holding in refrigeration drawer > 41/45 degrees when checked. this was due to the refrigeration |
| 2018-12-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p sushi was being stored over ready to eat foods in the 1 door reach in unit along the sushi make line, raw shrimp and raw chicken were being stored above cut cabbage and soy sauce in the wal |
| 2018-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf observed raw chicken debris and a paper towel in the basin of the back prep area hand sink. cdi- ehs removed items from hand sink basin and educated employee on violat |
| 2018-12-04 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed pic handle cash and debit cards and then proceed to make drinks without washing hands in between. cdi- hands were washed and employees were informed of violation. - 2 points. no esca |
| 2018-09-18 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed pic handle cash and debit cards and then proceed to bag eggolls and make drinks without washing hands in between. observed cook use bare hands to touch utensil used for raw chicken b |
| 2018-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs being stored above ready to eat produce in walk in cooler and 2 door reach in near make line in back prep area. repeat -3 points. |
| 2018-09-18 |
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 prepped shrimp and crab wontons stored in freezer without a date mark. ensure that prepped tcs foods that are frozen and stored for |
| 2018-09-18 |
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 facility is holding foods on time bu |
| 2018-09-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility did not have consumer advisory astriek near sushi roll on menu board. will return in 10 days to ensure th |
| 2018-09-18 |
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 facility was cooling cut cabbage inside of a dense container with the lid on. cdi- |
| 2018-09-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. spy sauce containers were being stored in direct contact with the floor. 0 points. |
| 2018-09-18 |
54 |
6-303.11 intensity-lighting - c remove boxes from top shelf above flip top prep area for adeqaute light flow. prep area was less than 50 ftcd. 0.5 points.general comments** facility had raw meats that was not eas to identify stored in grocery bags in free |
| 2018-06-20 |
2 |
2-103.11 (m) person in charge-duties - pf - observed small child in food prep area of kitchen. cdi by instruction and persons unnecessary to the food establishment operation are not allowed in the food preparation areas. |
| 2018-06-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed storage in handsink in rear kitchen area. observed items stored in and in front of front handwashing sink. observed employee dump ice in handwashing sink. cdi |
| 2018-06-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish stored over ready to eat foods and raw chicken stored over raw beef removed from commercial packaging in walk in freezer. observed unwashed produce stored |
| 2018-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed egg roll at 114 and noodle hot held at 127 degrees f at front line. cdi, items relocated to reheat at front line and rice and chicken relocated to rapidly cool in shallow con |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed garlic in oil, cabbage in prep unit above 45 degrees f in top compartment. operator stated items were recently placed in unit. cdi, items relocated to walk in unit to rapidly |
| 2018-06-20 |
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 chicken stock made last night according to pic at 56 degrees f in large tub. cdi, operator voluntarily discarded chicken s |
| 2018-06-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed no consumer advisory available on sushi and beef that operator stated was prepared undercooked upon req |
| 2018-06-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf - observed bottle of bleach not labeled as required. cdi, spray bottle labeled while on-site. |
| 2018-06-20 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed several containers of dry food ingredients not labeled as required. |
| 2018-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans being wet stacked above warewashing sink. |
| 2018-06-20 |
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 - observed operator state that sushi |
| 2018-02-02 |
54 |
6-303.11 intensity-lighting - c observed lighting in walk in is insufficient. -0 points- |
| 2018-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment faces in need of cleaning due to buildup of food debris. |
| 2018-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on grill drawers and prep unit in need of replacement. |
| 2018-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and stand mixer in need of cleaning. cdi pic instructed employee to clean equipment and he began the process. |
| 2018-02-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed storage in handsink in rear kitchen area. cdi cleared handwash. |
| 2017-10-13 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility could not produce parasite destruction letter . 10 day verification required. |
| 2017-10-13 |
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 chicken, beef , lo mein not cooling at sufficient rate to meet cooling parameters. cdi moved food to freezer and proper co |
| 2017-10-13 |
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 foods not labeled with beg |
| 2017-10-13 |
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 beef, chicken , and lo mein cooling in too great of volume per surface ar |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on refrigerated drawers and prep unit in rear kitchen. |
| 2017-10-13 |
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 of food debris on wall near slicer . |
| 2017-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-07-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken wings over cabbage and other vegetables. cdi reordered storage. |
| 2017-07-26 |
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 in use rice paddle stored in water at ambient room temperature. |
| 2017-07-26 |
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 chicken and lo mein cooled in to great of volume and tightly covered. cd |
| 2017-07-26 |
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 lo mein and raw processed chicken at 48 degrees cooled from last night. cdi discarded. |
| 2017-07-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2017-07-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at rear hand sink. |