Sake Bomb

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

Violation noted (details not available)

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114039-114039.5 - Maintain shell fish tags with the stock until the container is empty. Retain all shell fish tags for at least 90 days in chronological order. Discontinue commingling (blending togeth

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

Food contact surfaces: clean and sanitized

Food contact surfaces: clean and sanitized [ date violation corrected: 7/28/2023 ]

Hands clean and properly washed; proper glove use

Hands clean and properly washed; proper glove use [ date violation corrected: 7/28/2023 ]

Proper hot and cold holding temperatures

Proper hot and cold holding temperatures [ date violation corrected: 7/28/2023 ]

Compliance with shell stock tags, condition, display

Compliance with shell stock tags, condition, display [ date violation corrected: 7/28/2023 ]

Food Safety Manager Certification and Food Handler Card

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 7/28/2023 ]

No insects, rodents, birds or nonservice animals

No insects, rodents, birds or nonservice animals [ date violation corrected: 7/28/2023 ]

Equipment approved; clean; installed, good repair; capacity

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/28/2023 ]

Floors, walls and ceiling: build, maintianed & clean

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 7/28/2023 ]

Food storage; food storage containers identified

Food storage; food storage containers identified [ date violation corrected: 7/28/2023 ]

Nonfood contact surfaces clean

Nonfood contact surfaces clean [ date violation corrected: 7/28/2023 ]

Permit & License Certificate available

Permit & License Certificate available [ date violation corrected: 7/28/2023 ]

Premises; personal/cleaning items; vermin proofing

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 7/28/2023 ]

Approved thawing methods in use

Approved thawing methods in use [ date violation corrected: 7/28/2023 ]

Equipment, utensils and linens; storage and use

Equipment, utensils and linens; storage and use [ date violation corrected: 7/28/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/13/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 7/13/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 7/13/2023 ]

Nonfood contact surfaces clean [ date violation corrected: 7/13/2023 ]

Approved thawing methods in use [ date violation corrected: 7/13/2023 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 2/7/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 2/7/2022 ]

Wiping cloths not clean or properly stored or inadequate sanitizer

Unclean or degraded floors walls or ceilings