| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A) Certified Food Protection Manager- C- Person in charge (PIC) is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection
manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Establishment has until February 19, 2026 to obtain certification. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Person in Charge-Duties-Pf- The PIC is unaware of their responsibility to inform food employees and conditional employees of their responsibility to report certain symptoms or diagnosed diseases to the PIC and for the PIC to report to the RA as specified under Food Code 2-103.11(O) and 2-201.11 (A), (B), (C), and (E). CDI- Information was given to PIC. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash-P- Observed food employee wash hands and turn off water faucet with clean hands. Food employees must wash hands after engaging in activities that contaminate the hands. Additional training is needed for employee handwashing. CDI- Education provided. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink-Pf- Metal bowl maintained at handsink near the wok. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI- Bowl was removed.// 6-301.12 - Hand Drying Provision-Pf- No paper towels provided at handwashing sink at sushi area and employee restroom. Provide paper towels or approved alternative for hand drying at each handsink. CDI- Paper towels provided during inspection. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation-P- Raw chicken maintained above seafood, beef/pork, and produce throughout the establishment (walk-in coolers, freezers, reach-in cooler). Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Verification required within 3 days. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization -P- Chlorine was not registering at dish machine. Quat sanitizer did not register on test strip (no active sanitizing at time). Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. CDI- Dish machine tech arrived during inspection and repaired dish machine. New quat sanitizer was dispensed.//
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Pf- Observed multiple soiled plates, bowls, pans, and food-contact surfaces of equipment such as can opener and bowl of Hobart mixer. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Items taken back to be washed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-P- Majority of items on buffet line were maintained below 135F. Maintain TCS foods in hot holding at 135F or above. CDI- Items were reheated to 165F and above. Recommend turning on steam table before items are placed on the buffet line to allow temperature to reach at least 165F for hot holding. Continue to monitor food temperatures for adjustments. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-P- Food temperatures inside upright Coke cooler, make unit and walk-in cooler were maintained above 41F. Maintain TCS foods in cold holding at 41F or less. CDI- Items were placed in walk-in freezer to cool down to 41F and below. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name-Pf- Sprayer containing degreaser was not labeled. Label working containers of chemical with common name. CDI- Degreaser bottle was labeled during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing-C- Tuna observed thawing while intact in packaging. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section.//
3-501.13 - Thawing-C- Shrimp observed thawing at prep sink with water temperature of 76F. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. CDI- Ice was added to shrimp. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 - Controlling Pests-C- Flies and fruit flies observed throughout establishment. Keep the premises free of insects, rodents, and other pests. Establishment receives regular pest control treatment. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 - Linens and Napkins, Use Limitation-C- Towels are being placed inside sushi rice warmers in direct contact with sushi. Linens and napkins may not be used in contact with food unless they are used to line a container or the napkins are replaced each time the container is refilled for a new CONSUMER.//
3-306.11 - Food Display-P- Sauce and crackers are not placed in a dispenser to prevent contamination. Protect food on display using shields, packaging, or other effective means. Verification required within 3 days. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation-C- Wet wiping cloths maintained outside of sanitizer bucket at sushi counter. Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 - Washing Fruits and Vegetables-C- Fruits at the sushi counter are not being washed prior to use. Wash fruits and vegetables prior to use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage-C- Observed containers without handles inside ingredients and scoops with handles touching ingredients. 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. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.16 - Nonfood-Contact Surfaces-C- Discontinue the use of milk crates throughout the establishment. Remove the cloth wrapped wheeled rack inside the walk-in cooler across from large ice machine. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.//
4-501.11 - Good Repair and Proper Adjustments-C- Replace damaged and torn gaskets on walk-in cooler doors. Replace the missing trim around the door of the produce walk-in cooler across from the ice machine. Evaluate the source of ice buildup around doorframes of outdoor walk-in freezer and repair. Equipment shall be maintained in good repair.//
4-205.10 - Food Equipment, Certification and Classification-C- Remove the non-approved steam table with use of propane. Remove the construction Dewalt blender. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-C- Clean all surfaces of make unit and gaskets throughout. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 - Toilet Room Receptacle, Covered-C- Provide a covered trash can in the employee restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.//
6-501.18 - Cleaning of Plumbing Fixtures-C- Clean the toilet and handwashing sink in the employee only restroom. Maintain clean handwashing sinks, toilets and urinals in the facility. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Covering Receptacles-C- Dumpster doors and lid maintained open. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions-C- Cleaning needed on floor of outdoor walk-in units. Remove items off the floor to allow for cleaning throughout the establishment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |