Gohan Sushi

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Cardboard used to line shelf below the microwave observed soiled. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

Observed restroom converted into office space with what appears to be sleeping arrangement. Toilet has been removed, however, hand sink is still available for use with supply of hot and cold water. [CA] Restroom may not be converted to an office, resulting in a toilet facility that does not meet local building and plumbing ordinances.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Discoloration and black mold-like growth matter observed on walls above the three-compartment sink. [CA] Walls and/or floors in preparation area shall be kept clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

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

Inspector’s notes

Water heater installed directly on the ground. [CA] Water heater shall be installed on stand or curb. All utensils and equipment shall be approved, installed properly, & meet applicable standards.

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

Accumulation of green growth-like matter inside the hand wash sink wash basin at the sushi bar. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

MAJOR: 1) Under the counter dishwasher measured to have 0ppm chlorine. Dishes observed to be washed earlier and dishwasher was ran 3 times. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator shall manually sanitize dishes in 3-comp sink using 100ppm chlorine(ensure to maintain contact with surfaces for at least 30 seconds) or 200ppm quat ammonia (ensure to maintain contact with surfaces for at least 60 seconds). 2) Per operator sushi most used prep board is washed at the end of each opening period(4 hours each) and the less used sushi prep board is washed at the end of the day. Both boards observed to have had fish and food placed directly on surface.[CA] Clean, wash, and sanitize food contact surfaces every 4 hours or after every use, even is lightly used, to prevent any bacteria build up. [COS] Operator shall wash and clean both sushi boards at the end of each service period.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Some bleach or detergent powder observed to be decanted into plastic container.[CA] Keep toxic chemicals in original container or label containers containing toxic chemicals.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Sides of ice machine and outside of tubing inside ice machine observed to have some mold build up. No food contact observed. [CA] Clean and sanitize ice machine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Soiled wiping cloths noted on counters throughout. [CA] Store in sanitizer solution between uses.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hands clean, properly washed; gloves used properly

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed a few metal containers with debris on clean equipment rack. [CA] Ensure containers are clean and free of debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

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

Inspector’s notes

Back door left open. [CA] Keep door closed to prevent entrance of vermin.

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

Cold water faucet in restroom is in disrepair, knob has to be pushed down in order for cold water to turn on. Tape was found on the cold water faucet. Hot water at faucet measured at 140F within 5 seconds. [CA] Repair faucet within 24 hours. Tape was removed and owner instructed employees how to use the cold water faucet.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Observed evidence of waste water being dumped on dirt ground. [CA] Dispose of liquid waste in mop sink.

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

Compliance with shell stock tags, condition, display

Inspector’s notes

Unable to locate oyster tags and invoice for 1 small container of oysters. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.[COS] Employee removed from refrigerator and will consume it today.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Observed tamago thawing on counter. [CA] Thaw food in refrigeration unit or under running water at 70F for no more than 2 hours. [COS]

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.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Unlabeled bulk dry ingredient bins. [CA] Label with common name.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper cooling methods

Inspector’s notes

Measured fried tempura fish in a full covered container in prep unit. [CA] When cooling keep food uncovered and locate on baking sheet to cool down quickly. Cool food from 135F-70F in 2 hours and 70F-41F in 4 hours. [COS] Food transferred to baking sheet.

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.