| Violation Date |
Code |
Description |
| 2018-12-13 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service plastic containers being washed and reused according to pic and drying on storage rack. |
| 2018-12-13 |
37 |
3-307.11 miscellaneous sources of contamination - c- observed tempora batter used for both vegetables and raw shrimp. separate to ensure cross contamination is prevented. improvement made since previous inspection. |
| 2018-12-13 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed some dry food storage containers not labeled by common name of food. |
| 2018-12-13 |
33 |
3-501.13 use approved thawing methods. observed meat thawing on prep sink. ensure approved thawing methods are used such as thawing under running water at 70 degrees f or below, under refrigeration or in the cooking process. |
| 2018-12-13 |
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 tempora breading ingredie |
| 2018-12-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed quat sanitizer below required concentration at 3 compartment sink and chlorine sanitizer registering below 50 ppm as in |
| 2018-12-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks located above clean equipment. repeat.2-401.11 eating, drinking, or using tobacco - c - observed employee meal stored above clean equip |
| 2018-09-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site upon arrival for inspection. |
| 2018-09-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in container next to raw meat in walk in freezer. |
| 2018-09-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands an |
| 2018-09-19 |
8 |
6-301.14 hand washing signage - c - observed no hand washing sign at restroom hand washing sink in men's restroom. cdi, hand washing sign provided.6-301.12 hand drying provision - pf - observed disposable towel dispenser not dispensing towels and towels n |
| 2018-09-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed imitation crab stored in contact with container of raw fish in sushi area. observed raw fish stored over ready to eat sauce in low prep unit at sushi area. observed |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed crab and broccoli overstacked in prep unit above 45 degrees f. cdi, foods overstacked relocated to rapidly cool. |
| 2018-09-19 |
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 cooked shrimp cooling on sheet pan at ambient room temperature. observed |
| 2018-09-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open container of sauce stored on ground in kitchen. repeat. observed chicken on rack in freezer less than 6 inches from the gro |
| 2018-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth near cutting board behind sushi bar. |
| 2018-09-19 |
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 utensil stored in water at 76 degrees f. |
| 2018-09-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 split gaskets on door of low reach in prep refrigerator behind sushi bar. observed cold water faucet handle loose. |
| 2018-09-19 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed clean drainboard of 3 compartment sink accumulating some soil residues. |
| 2018-04-20 |
6 |
2-301.14 when to wash - p - observed dishwasher handle soiled equipment at dish machine then go to clean drain board of dish machine then handle clean without washing their hands in between. cdi by instruction. |
| 2018-04-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed rte foods such as cucumber located under raw fish at sushi bar. repeat. observed raw chicken in walk in unit over raw beef and rte foods. observed open package of |
| 2018-04-20 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - p - observed staff not wash, rinse and sanitize pans at 3 compartment sink. employee did not rinse, and sanitize after scrubbing pot with detergent and placed pans with clean pa |
| 2018-04-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed raw beef that was prepared using non-continuous cooking process. vr required for update on procedure and handout prov |
| 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 morrison dish with raw beef offered to consumer undercooked according to pic but not identified with co |
| 2018-04-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed butane fuel stored over dry food ingredients and equipment on storage rack. cdi instruction.7-102.11 common name-working containers - pf - observed unlabeled bottle of chemical that oper |
| 2018-04-20 |
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 blanched broccoli cooling in deep container at prep table and shrimp coo |
| 2018-04-20 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service articles being washed and reused at storage rack near dish machine. |
| 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 small diameter probe thermometer available for use. vr required by 4/30/18. |
| 2018-04-20 |
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 some dry food ingredient bins not labeled as required. |
| 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 foods stored on ground in walk in freezer and cooler. operator stated they had delivery. repeat. |
| 2018-04-20 |
42 |
4-803.11 storage of soiled linens - c - observed soiled apron stored on clean drain board of 3 compartment sink and several soiled cloths on prep surfaces. |
| 2018-04-20 |
45 |
4-205.10 food equipment, certification and classification - c - observed non ansi / nsf household use only gold midea rice cooker and non nsf vegetable slicer. use proper equipment. |
| 2018-04-20 |
33 |
3-501.13 use approved thawing methods. observed seafood and sushi fish thawing on shelf at sushi area. informed management of use of proper thawing methods. |
| 2018-01-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees donn gloves wihtout frist washing hands. cdi - hands washed, new gloves donned2-301.14 wash hands after activities that contaminate them.-p observed foo |
| 2018-01-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed toilet paper stored with opened cans of paint. |
| 2018-01-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth on cutting board and not in sanitizer. cdi- removed3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-u |
| 2018-01-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed ice in open ice bin uncovered all night. cdi discarded |
| 2018-01-22 |
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 all tcs foods at sushi bar and some in walk in cooler have no date marks. cdi date marked |
| 2018-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobseved slightly soiled knives on magnet rack. cdi removed to clean |
| 2018-01-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved multiple examples of raw sashimi fish stored over ready to eat foods like cucumber. cdi- re-organized3-302.11(a) protect food in storage using covered containers, intact wrappings, |
| 2018-01-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no hand towels at drink bar prior to opening bar. cdi- restocked |
| 2018-01-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages stored above food and food contact surfaces. cdi-removed |