| Violation Date |
Code |
Description |
| 2018-11-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. observed employee clothing/bags stored on shelf in contact with single use paper towels. observed employee beverages stored on shelf above prep sink. store employee items |
| 2018-11-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw calamari and raw shrimp stored above ready to eat sauces in the low reach in cooler. a sauce is still considered ready to eat even if it is heated up before serving. cdi- st |
| 2018-11-13 |
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 a large container of rice in the walk in cooler at 48f, a large container of rice in the bottom of a prep cooler at 47f, an |
| 2018-11-13 |
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 two large containers of rice at 42f - 43f from 11/09. tcs foods held between 41f - 45f only ha |
| 2018-11-13 |
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 sushi rice being held on t |
| 2018-11-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of degreaser and two spray bottles of sanitizer with no identifying label. cdi- spray bottles properly labeled.7-203.11 poisonous or toxic m |
| 2018-11-13 |
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 two large covered containers of rice and a portion of rice in tightly wra |
| 2018-11-13 |
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 one large container of sugar with no label. cdi- container properly labeled. repeat violation. left at half points as o |
| 2018-11-13 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at employee restroom handsink. a handwash sign must be posted at every handsink used by employees. cdi- handwash sign provided to facility today. |
| 2018-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on counters during today's inspection. keep wet cloths in sanitizer at the proper concentration between uses. |
| 2018-11-13 |
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 a utensil handle in the stir fry veggies and a utensil handle in a cont |
| 2018-11-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single use articles stored on the floor of shed outside of facility. remove boxes from floor. |
| 2018-11-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the sushi cooler. gaskets need replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards wit |
| 2018-11-13 |
46 |
4-204.113 warewashing machine, data plate operation specifications. observed no data plate on warewashing machine.4-203.13 pressure measuring devices, mechanical warewashing equipment. observed no pressure gauge on warewashing machine. temperature gaug |
| 2018-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and residue on shelves throughout facility and minor debris in gaskets. area behind grills in dining area have old food debris accumul |
| 2018-11-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed juices stored on the floor in dry storage area. cdi- juices placed on shelves. |
| 2018-03-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink debris and build-up inside of ice machine. make sure to increase cleaning frequency. |
| 2018-03-06 |
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 shakers and squeeze bottles not labeled. make sure to label all working containers of food/food ingredients once removed |
| 2018-03-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one or two insects in food establishment. make sure to have pest control address and keep doors closed at all times. repeat points not escalated due to low risk; however if se |
| 2018-03-06 |
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 on tphc not mark |
| 2018-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor food debris in gaskets and shelving in reach in units. observed trays used at ware washing heavily soiled.make sure to increase cleaning frequ |
| 2018-03-06 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. observed food establishment using multi-use towels in reach in unit. make sure to use a nonabsorbent material. |
| 2017-11-02 |
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. -p2-301.14 wash hands after activities that contaminate them. -pobserved |
| 2017-11-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones being stored with single service products and above food preparation areas. make sure to have a designated area. obs |
| 2017-11-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a few food employees wearing bracelets/watches while performing food preparation. make sure to remove all jewelry when performing fo |
| 2017-11-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats in back corner where tubs of oil and sauces are kept (tall boy reach in unit). make sure to have pest control address. |
| 2017-11-02 |
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 squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food/food |
| 2017-11-02 |
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 that was cooked yesterday tightly wrapped in plastic wrapped while |
| 2017-11-02 |
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 tofu date marked for 10/26 and at 43 degrees. cdi tofu discarded. |
| 2017-11-02 |
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 cooked yesterday in reach in unit at 47-49 degrees. cdi chicken was discarded. |
| 2017-11-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back hand sink blocked with knives and cleaning tools. cdi items were removed. make sure to only use hand sinks for hand washing. |
| 2017-11-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfat beginning of inspection did not observe a certified food protection manager. cdi: pic showed up within |