| Violation Date |
Code |
Description |
| 2018-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed dust build-up on cook line shelving. observed grease build-up on hood system filters. |
| 2018-10-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2018-10-29 |
33 |
3-501.13 use approved thawing methods. observed raw tilapia fish thawing at prep sink in standing water. |
| 2018-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods on hibachi grill buffet > 45f.see temp chart. cdi by placing items on temporary tphc while cooler is checked for issues. foods will be discarded within 2 hour |
| 2018-10-29 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pfobserved dish machine final rinse operating 180f. |
| 2018-10-29 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed multiple food items in walk-in cooler without proper cover. cdi lids placed on food items. |
| 2018-06-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.oberved 2 employee beverages stored on work surface or above work surface ( cook line , sushi bar)cdi moved to proper storage area.improvement noted from previous inspec |
| 2018-06-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored over rte egg rolls and chicken in upright cooler.observed raw chicken stored over raw beef in walk-in cooler. |
| 2018-06-13 |
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 multiple tcs ready-to-eat foods stored in refrigeration without proper date mark.noodles, egg rolls, rice, fried sushi rolls, chicke |
| 2018-06-13 |
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/pfobserved multiple tphc controlled foo |
| 2018-06-13 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - pobserved containers of whip cream stored in ice machine inside ice .cdi by removing containers. ice for beverages will be taken from another cooler. ice to be drained. |
| 2018-06-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wet wiping cloths stored on work surfaces throughout kitchen. |
| 2018-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2018-06-13 |
36 |
6-202.13 properly locate mechanical insect control devices. observed multiple fly stick ribbons hanging from ceiling directly over food service equipment including prep tables. cdi removed or relocated.6-501.111 keep the premises free of insects, rodents, |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved bean sprouts, rice noodles, corn stored on hibachi buffet cold hold unit > 45f.cdi by discard. verification required within 10 days. |
| 2018-03-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee beverages stored uncovered and on food contact surfaces.cdi by discard. |
| 2018-03-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up in ice machine at beverage station. |
| 2018-03-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed cook at hibachi grill wearing a watch on wrist while preparing food. |
| 2018-03-26 |
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 tphc food items on buffet an |
| 2018-03-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wet wiping cloths stored on food prep surfaces throughout kitchen. |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair.observed hibachi buffet cold hold unit not holding proper temperature. ice may be used as temporary measure until unit is repaired. |
| 2018-03-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster door open. |
| 2017-12-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 1 employee beverage stored above food prep table. cdi by discard. |
| 2017-12-21 |
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/pfobserved canteloupe, honey dew melon, |
| 2017-12-21 |
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. -pfobserved food items cooling in walk-in cooler covered with plastic wrap. cdi by vent |
| 2017-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chopped cabbage on buffet at grill > 45f. observed garlic and oil mixture on cook line > 45f.cdi-food items rapidly cooled by ice bath or refrigeration. observed proper cold hold |
| 2017-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths stored on food prep surfaces throughout kitchen.observed bucket containing 10ppm chlorine sanitizer. |
| 2017-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet tight stacked containers on the drying rack. |
| 2017-12-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed unlabeled working containers of spices, seasoning. |
| 2017-09-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several food items in refrigeration stored uncovered. cdi by covering.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equ |
| 2017-09-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on garbage dumpsters. |
| 2017-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. obeserved several wet tight-stacked pans on the drying rack. |
| 2017-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep tables. |
| 2017-09-19 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed cookies stored in pan out from under sneeze guards on buffet. cdi moved to underneath sneeze guard. |
| 2017-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage, rice, fresh chopped garlic and oil mixture at hibachi line cold hold > 45f. containers are being overfilled with food product. cdi by removing layer of food it |
| 2017-09-19 |
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. cdi by wash, rinse, and sanitize. |
| 2017-09-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed employee restroom without hand towels. cdi added hand towels. |