Genji Sushi Sca

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food handler cards are not available for review on-site. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as food handler. Food handler cards shall be available for review.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed gap in the ceiling above the food preparation area due to missing ceiling panel. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Hot and cold water available

Inspector’s notes

Measured the maximum temperature of the two handwash sinks above 120F. The cold water knob for both sinks appears to be nonfunctional, making the sink non-adjustable and non-usable. [CA] Water shall be supplied at handwash sinks from 100-108F as measured from the faucet. [SA] Other handwash sinks in the deli area with adequate temperatures is available for use nearby. Facility submitted ticket for repairs to the sinks during inspection.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Consumer advisory for raw or undercooked foods

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.