| Violation Date |
Code |
Description |
| 2018-12-21 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed minor food debris on the floor of the walk in fr |
| 2018-12-21 |
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. -pf observed a container of noodles in the walk in cooler with a tight lid with a tempe |
| 2018-12-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a bowl of avocados stored directly in a container of spring mix in the prep top unit near the cook line. |
| 2018-12-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food particles in the handsink of the sushi station. cdi- explained to pic that nothing should be dumped or rinsed in the handsink. |
| 2018-08-10 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employees hand dispense food after handling soiled prep h |
| 2018-08-10 |
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 food employee touching spring roll with bare hand while cutting at beginning of inspection. cdi - food vol |
| 2018-08-10 |
14 |
4-602.11 (e)(4) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup inside ice machine along splash guard and on diet cola nozzles at beverage station for wait staff usage. -1.5- |
| 2018-08-10 |
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 cooked crab sticks and temp |
| 2018-08-10 |
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 lid tightly in place on cooling lo mein in walk in cooler. cdi - lids vent |
| 2018-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked glasses in bar areas. -0- |
| 2018-08-10 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed reused cardboard boxes used for paper and cloth napkins. -0- |
| 2018-08-10 |
45 |
4-402.12 fixed equipment, elevation or sealing - c in areas subject to moisture, seal equipment to wall to prevent buildup. observed caulk that is old and allowing buildup at the sushi prep sink. -0- |
| 2018-08-10 |
49 |
5-304.12 using a pump and hoses, backflow prevention - c use hoses in a manner to prevent backflow. observed soda nozzle in rear bar area below flood plane of sanitizer while cleaning. -0- |
| 2018-04-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bottles hanging on the side of handsink in the sushi area and drink station area. cdi-pic removed bottles and instructed to sanitize sinks. |
| 2018-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs on top shelf in bar area. observed raw chicken on top of rice cooker with rice in cooker upon entry to kitchen. cdi-pic moved items to correct storage order.3-302.11(a) se |
| 2018-04-20 |
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 on bar menu for french kiss drink with raw egg white. vr by 4/30. |
| 2018-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 sanitizer buckets in kitchen without label. cdi-pic labeled sanitizer buckets. |
| 2018-04-20 |
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 probe thermometer on site. vr by 4/30 |
| 2018-04-20 |
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 knife in sushi bar area stored in box of plastic wrap. observed plastic |
| 2018-04-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on prep surfaces in the kitchen and sushi bar area. observed dry wiping clothes being used multiple times to wipe counters and other equipment surfaces. |
| 2018-04-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer in 3 compartment sink with food debris. |
| 2018-04-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phones stored throughout the facility on countertops and prep surfaces and over food and equipment. observed jackets and bags ha |
| 2018-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed crunchy flour draining oil directly under the first aid and employee medicine container. |
| 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. -pf observed noodles cooling for roughly 1 hour in a colander in the kitchen area. ite |
| 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/pf observed sticker denoting time on th |
| 2017-12-21 |
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 noodles that had been left to cool in a colander under no temperature controls for 1 hour at a temperature of 80-90f. ehs h |
| 2017-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p upon entry to the kitchen area, an employee placed a container of raw chicken on top of a styrofoam, intact container of frozen salmon. employee performed this action so they could wash the |
| 2017-09-22 |
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 container of rice left to cool overnight in a covered, deep, bus tub. item was 65f and was discarded. utilize proper cooli |
| 2017-09-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling tiles in the restrooms and mop sink area that are not smooth, durable and easily cleanable. |
| 2017-09-22 |
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 rice left in the walk in cooler in a packed, deep, tightly covered bus tub |
| 2017-09-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed raw produce such as lemons and limes stored above ready to eat food products such as sauces and other items. produce was moved to the other side of cooler, where it is stored with |