| Violation Date |
Code |
Description |
| 2018-11-14 |
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 shelves in the walk in cooler and to the gaskets of the saute flip top cooler. have cleaned. |
| 2018-11-14 |
45 |
4-501.11 maintain equipment in good repair. observed the shelves in the walk in cooler beginning to rust. have replaced. do not paint. |
| 2018-11-14 |
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 cups with no handles being stored in the sugar and rice bins. cdi-th |
| 2018-11-14 |
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 basil sauce stored on the shelf with no lid. cdi-the container was covered. observed several boxes of food prod |
| 2018-11-14 |
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 bean sprouts cooling from preparation in the top portion of the flip top |
| 2018-11-14 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility making kimchi the traditional way, where it is kept out at room temperature for at least 24 hours. this is not an approved method for making |
| 2018-11-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pickled vegetables and gravy past their time/temperature date marking requirements. cdi-bo |
| 2018-11-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding below 135f in the rice cooker. cdi-the rice was reheated. |
| 2018-11-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observd 0 ppm of chlorine sanitizer at the dish machine. the unit was still not properly sanitizing after priming the unit. cdi-ecolab was able to come out during th |
| 2018-11-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak stored on top of a container of noodles, and raw shrimp stored on top on a container of green sauce. cdi-the steak and shrimp were moved to different locations. repeat |
| 2018-11-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed automatic soap dispenser not properly working at one of the hand sinks. it appears to have dead batteries. cdi-new batteries were put into the unit. repeat. |
| 2018-11-14 |
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 employee only wearing one glove while handling ready to eat food product. the employee was using the ungl |
| 2018-07-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two white containers being stored in the sushi hand sink. cdi-the containers were removed. repeat.6-301.11 provide soap for handwashing at each handsink. -pf |
| 2018-07-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp stored along with raw chicken in the walk in cooler. cdi-the shrimp was moved to another location.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p obs |
| 2018-07-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the two slicers/madolins at the sushi station will food buildup. cdi-the items were sent back to the dish machine for proper cleaning and sanitizing |
| 2018-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the pickled lettuce, a garlic and oil mixture, and tilapia at the sushi station holding above 45f. cdi-the pickled lettuce and the garlic and oil mixture were placed into the r |
| 2018-07-10 |
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 a container of tofu cooling in the stir-fry flip top cooler. cdi-the to |
| 2018-07-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small gnats around the dry storage area. the owner will contact their pest control company. |
| 2018-07-10 |
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 cups with no handles being stored in the dry storage containers. cdi |
| 2018-03-27 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed facility re-using containers intended for single service. |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2018-03-27 |
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 sushi rice holding out of |
| 2018-03-27 |
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 pans of chicken, rice, cabbage and pico not date marked items. cdi items properly labeled. |
| 2018-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic/oil mixture and pickled greens holding out of temperature control. see temperature chart for temperature observations. cdi items voluntarily discarded. pic stated pro |
| 2018-03-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in bar not dispensing sanitizer at correct concentration. cdi dish machine technician contacted for immediate repair. all glasses will be taken |
| 2018-03-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed multiple pans of products below 45f in walk-in cooler not covered/protected. cdi items covered. |
| 2018-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed plastic container and utensil stored in handsink in back prep area of kitchen. cdi items relocated to approved locations. |
| 2017-09-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled bottles. cdi by labeling the glass cleaner and degreaser. |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tuna and salmon on top of the sushi prep cooler on ice. items were above 45f and were moved to the wic to cool down. if items are kept on ice, ice must surround the |
| 2017-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon and squid/calamari over lettuce in the prep cooler and raw chicken over pork in the wic. cdi (corrected during inspection) items moved to bottom shelf in prep cooler |