Fins Sushi & Grill Inc.

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Several prepared food items without date-marking inside the walk-in unit. Provide.

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

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent Sticker expired . Provide a current one.

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Several prepared food items without date-marking inside the walk-in unit. Provide.

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

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent Sticker expired . Provide a current one.

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 Use Limitation (C)

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Some packaged food items without date marking. Provide.

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

Controlling Pests (Pf)

Inspector’s notes

Some rodent-like droppings obesreved at lower level near dry food storage area. Provide an IPM report by a licensed exterminator. Clean properly the area.

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

Conformance with Approved Procedures (P)

Inspector’s notes

Lab test ffor sushi rice ph expired. Provide a current one.

In plain English

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

Official wording

Wiping Cloths Use Limitation (C)

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Some packaged food items without date marking. Provide.

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

Controlling Pests (Pf)

Inspector’s notes

Some rodent-like droppings obesreved at lower level near dry food storage area. Provide an IPM report by a licensed exterminator. Clean properly the area.

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

Conformance with Approved Procedures (P)

Inspector’s notes

Lab test ffor sushi rice ph expired. Provide a current one.

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice scoop stored in ice bin. Store scoop outside of bin in separate clean container.

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

Nonfood-Contact Surfaces (C)

Inspector’s notes

Aluminum foil covering shelf above stove. Discard foil and discontinue using foil to cover shelves.

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

(A) Certified Food Protection Manager (C)

Inspector’s notes

Certificate for CFPM posted at the establishment expired March 2025- Provide updated CFPM at the location

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

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Handles of scoops stored in bulk food containers with handles in the products- Store with handle up

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

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior panel of ice machine in lower level with black mold like buildup- 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

Controlling Pests (Pf)

Inspector’s notes

Evidence of pest activity noted in lower level- Provide updated pest control reports from a licensed pest control company

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

(A) Certified Food Protection Manager (C)

Inspector’s notes

Certificate for CFPM posted at the establishment expired March 2025- Provide updated CFPM at the location

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

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Handles of scoops stored in bulk food containers with handles in the products- Store with handle up

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

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior panel of ice machine in lower level with black mold like buildup- 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

Controlling Pests (Pf)

Inspector’s notes

Evidence of pest activity noted in lower level- Provide updated pest control reports from a licensed pest control company

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

Controlling Pests (Pf)

Inspector’s notes

Evidence of rodent activity on top of sealed containers in the lower level- Provide an updated detailed pest control treatment from a licensed pest control company Pest report on site. Indicates activity. Send next pest report.

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

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Handles of scoops stored in product in bulk food containers- Corrected on site

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

Sponges Use Limitation (C)

Inspector’s notes

Sponges in use at the warewashing area and at the front sushi counter- Discarded

In plain English

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

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Shelves behind sushi counter with heavy accumulated soils- Clean with proper frequency

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

Controlling Pests (Pf)

Inspector’s notes

Evidence of rodent activity on top of sealed containers in the lower level- Provide an updated detailed pest control treatment from a licensed pest control company Pest report on site. Indicates activity. Send next pest report.

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

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Handles of scoops stored in product in bulk food containers- Corrected on site

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

Sponges Use Limitation (C)

Inspector’s notes

Sponges in use at the warewashing area and at the front sushi counter- Discarded

In plain English

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

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Shelves behind sushi counter with heavy accumulated soils- Clean with proper frequency

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

Controlling Pests (Pf)

Inspector’s notes

Evidence of rodent activity on top of sealed containers in the lower level- Provide an updated detailed pest control treatment from a licensed pest control company

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

System Maintained in Good Repair (C)

Inspector’s notes

Small leak noted beow the prep sink in the kitchen- Repair

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Area of floor at the bottom of the stairs leading to the lower level with heavy damage- Make proper repairs

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Observed an employee handling Bok Choy during preparation with bare hands Corrected on site and product was rinsed

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

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

Priority vilations noted on the inspection repor- Review HACCP procedures with staff responsible for testing and making sushi

In plain English

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

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Rinse gauge on the high temperature dishwasher is not properly working A thermal strip indicated that the machine is properly sanitizing Make repairs to the gauge

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

System Maintained in Good Repair (C)

Inspector’s notes

Small leak noted beow the prep sink in the kitchen- Repair

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Area of floor at the bottom of the stairs leading to the lower level with heavy damage- Make proper repairs

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Conformance with Approved Procedures (Pf)

Inspector’s notes

At the time of the inspection the employees were unable to properly use the PH meter to test the sushi rice. The PH logs were reviewed and it was written on the log that the rice tested at 4.0ph today Ensure employees are properly testing the cidified rice as required in the HACCP Review procedures and use of the PH meter with employees for proper testing of sushi rice prior to use. The employees were able to locate PH strips and verified that the rice in use has a PH of 3.9

In plain English

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

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

Priority vilations noted on the inspection repor- Review HACCP procedures with staff responsible for testing and making sushi

In plain English

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

Official wording

Preventing Contamination from Hands (P)

Inspector’s notes

Observed an employee handling Bok Choy during preparation with bare hands Corrected on site and product was rinsed

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Rinse gauge on the high temperature dishwasher is not properly working A thermal strip indicated that the machine is properly sanitizing Make repairs to the gauge

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

System Maintained in Good Repair (C)

Inspector’s notes

Small leak noted beow the prep sink in the kitchen- Repair

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Area of floor at the bottom of the stairs leading to the lower level with heavy damage- Make proper repairs

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Conformance with Approved Procedures (Pf)

Inspector’s notes

At the time of the inspection the employees were unable to properly use the PH meter to test the sushi rice. The PH logs were reviewed and it was written on the log that the rice tested at 4.0ph today Ensure employees are properly testing the cidified rice as required in the HACCP Review procedures and use of the PH meter with employees for proper testing of sushi rice prior to use. The employees were able to locate PH strips and verified that the rice in use has a PH of 3.9

In plain English

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

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employee in back kitchen with no hair restraint- Corrected on site

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

Priority violations noted on inspection report- Review with all staff

In plain English

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

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cut cucumber and avocado on the sushi counter at 52F Per the PIC the products were prepared less than 1 hour prior to the inspection All products were placed in the refrigeration at 38F

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

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Tempura shrimp and sweet potatoes stored on the counter and on a cart in the kitchen at 78F. Products were cooked less than 1 hour prior to the inspection All products placed in refrigeration at 39F

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

Preventing Contamination from Hands (P)

Inspector’s notes

Observed employee handling letuce with bare hands- Product was then washed prior to using Review glove use

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

System Maintained in Good Repair (C)

Inspector’s notes

Small leak from below the high temperature dishwasher- Repair

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Conformance with Approved Procedures (P)

Inspector’s notes

At the time of the inspection the employee at the sushi bar was unable to properly calibrate the PH meter- Reviewed at the time of the inspection and properly calibrated- Sushi rice tested at 4.0ph

In plain English

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

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employee in back kitchen with no hair restraint- Corrected on site

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

Priority violations noted on inspection report- Review with all staff

In plain English

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

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cut cucumber and avocado on the sushi counter at 52F Per the PIC the products were prepared less than 1 hour prior to the inspection All products were placed in the refrigeration at 38F

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

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Tempura shrimp and sweet potatoes stored on the counter and on a cart in the kitchen at 78F. Products were cooked less than 1 hour prior to the inspection All products placed in refrigeration at 39F

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

Preventing Contamination from Hands (P)

Inspector’s notes

Observed employee handling letuce with bare hands- Product was then washed prior to using Review glove use

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

System Maintained in Good Repair (C)

Inspector’s notes

Small leak from below the high temperature dishwasher- Repair

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Conformance with Approved Procedures (P)

Inspector’s notes

At the time of the inspection the employee at the sushi bar was unable to properly calibrate the PH meter- Reviewed at the time of the inspection and properly calibrated- Sushi rice tested at 4.0ph

In plain English

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

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired December 2023- Schedule hood cleaning and inspection

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

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Foods held in ambient temperatures at the sushi prep area Cur avocado 59F Cut cucumber 63F Per thePIC the product were on thecounter less than 30 min Maintain in refrigeration at 41F or below Corrected on site

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Numerous partially used RTE products in refrigeration with no labeling or production dates- Provide

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

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior of the ice machine and chute with black mold like buildup- Clean properly

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

Area Enclosures and Receptacles Good Repair (C)

Inspector’s notes

Waste area located behind the premises is heavily soiled with grease and waste from the establishment Referred to Code Enforcement at the time of the inspection Grounds and receptacles shall be properly cleaned All receptacles shall be maintained clean with covers fully closed

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Expired rodent noted on a sticky trap in the lower level- Remove

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

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Excessive amounts of unused equipment stored against all the walls in the lower level. Remove all unnessesary equipment and provide space along all walls for proper pest control treatment

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired December 2023- Schedule hood cleaning and inspection

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

Conformance with Approved Procedures (Pf)

Inspector’s notes

Establishment is not properly logging the PH of the acidified rice as required by the approved HACCP PH logs indicated the last date of testing as 03/21/24 Rice tested at the time of the inspection was at 3.9ph Review proper procedures with staff Lab testing expired January 2024- Privide updated lab testing for acidified rice

In plain English

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

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employees in preparation areas with no hair restraints-Corrected on site

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

At the time of the inspection there was no designated Person In Charge and the manager was not available at the start of the inspection Provide a Person in Charge that is knowledgeable in food safety during all hours of operation- Food prep in process at the time Multiple priority violations noted on the inspection report- Review with all staff

In plain English

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

Official wording

Thawing (C)

Inspector’s notes

Numerous partially defrosted products in different stages of defrosting in various areas of the establishment- Review proper defrosting procedures with staff

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

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Shrimp tempera 95F and cooked eel at 108F on the counte at the suhi prep area Product shall be maintained at 135F or above or at 41F or below Per the manager the product will be held hot and was reheated to 170F at the time of the inspection

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

Controlling Pests (Pf)

Inspector’s notes

Rodent droping noted throughout the lower level and in the upper kitchen on top of the dishwasher- Provide an updated detailed pest control report from a licensed pest control company

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

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

At the time of the inspection there was no designated Person In Charge and the manager was not available at the start of the inspection Provide a Person in Charge that is knowledgeable in food safety during all hours of operation- Food prep in process at the time Multiple priority violations noted on the inspection report- Review with all staff

In plain English

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

Official wording

Thawing (C)

Inspector’s notes

Numerous partially defrosted products in different stages of defrosting in various areas of the establishment- Review proper defrosting procedures with staff

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

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Shrimp tempera 95F and cooked eel at 108F on the counte at the suhi prep area Product shall be maintained at 135F or above or at 41F or below Per the manager the product will be held hot and was reheated to 170F at the time of the inspection

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Numerous partially used RTE products in refrigeration with no labeling or production dates- Provide

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

Area Enclosures and Receptacles Good Repair (C)

Inspector’s notes

Waste area located behind the premises is heavily soiled with grease and waste from the establishment Referred to Code Enforcement at the time of the inspection Grounds and receptacles shall be properly cleaned All receptacles shall be maintained clean with covers fully closed

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Controlling Pests (Pf)

Inspector’s notes

Rodent droping noted throughout the lower level and in the upper kitchen on top of the dishwasher- Provide an updated detailed pest control report from a licensed pest control company

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

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Expired rodent noted on a sticky trap in the lower level- Remove

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

Conformance with Approved Procedures (Pf)

Inspector’s notes

Establishment is not properly logging the PH of the acidified rice as required by the approved HACCP PH logs indicated the last date of testing as 03/21/24 Rice tested at the time of the inspection was at 3.9ph Review proper procedures with staff Lab testing expired January 2024- Privide updated lab testing for acidified rice

In plain English

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

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Employees in preparation areas with no hair restraints-Corrected on site

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Foods held in ambient temperatures at the sushi prep area Cur avocado 59F Cut cucumber 63F Per thePIC the product were on thecounter less than 30 min Maintain in refrigeration at 41F or below Corrected on site

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

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior of the ice machine and chute with black mold like buildup- Clean properly

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

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Excessive amounts of unused equipment stored against all the walls in the lower level. Remove all unnessesary equipment and provide space along all walls for proper pest control treatment

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired December 2023- Schedule hood cleaning and inspection

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

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Retrain staff with regard to handling of ready to eat foods and following proper HACCP procedures as described in HACCP plan .

In plain English

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

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Several bulk food products stored in old plastic container for sauces. Lids do not fit. Provide properly enclosed commercial grade containers.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Cooling (P)

Inspector’s notes

Observed large box with shrimp tampura placed in ambient temperature and measuring 89F. PIC stated that it had been out for 30 minutes and placed it inside the refrigerating unit. Cool properly within proper time and temperature parameters.

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

Preventing Contamination from Hands (P)

Inspector’s notes

Observed employee at lower level touching salmon used for sushi with bare hands. PIC discarded the food voluntarily. Use gloves.

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

Cutting Surfaces (C)

Inspector’s notes

Cutting board heavily scored at cooking line. One of the small cutting boards damaged. Resurface or replace replace the damaged one.

In plain English

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

Official wording

(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)

Inspector’s notes

Several boxes with single use equipment stored on the floor in serving area (currently closed to public). Elevate properly.

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

System Maintained in Good Repair (C)

Inspector’s notes

Toilet inside prep area with WC not working. Repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Controlling Pests (Pf)

Inspector’s notes

Rodent-like dropping observed at lower dry level food storage area. Provide an current ( today or after ) IPM report from a licensed exterminator.

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

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floor under and around cooking line soiled. Utility lines behind and on top of cooking line soiled. Clean all properly to remove.

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

Conformance with Approved Procedures (P)

Inspector’s notes

PH meter it does not appear to work properly. It measures once 7.1 and once 4.1 ph. Establishment has registered 4.0 ph for today. Provide a new properly working ph meter cailbrate properly and ensure that all results are logged accurately.

In plain English

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

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Retrain staff with regard to handling of ready to eat foods and following proper HACCP procedures as described in HACCP plan .

In plain English

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

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Several bulk food products stored in old plastic container for sauces. Lids do not fit. Provide properly enclosed commercial grade containers.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Cooling (P)

Inspector’s notes

Observed large box with shrimp tampura placed in ambient temperature and measuring 89F. PIC stated that it had been out for 30 minutes and placed it inside the refrigerating unit. Cool properly within proper time and temperature parameters.

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

Preventing Contamination from Hands (P)

Inspector’s notes

Observed employee at lower level touching salmon used for sushi with bare hands. PIC discarded the food voluntarily. Use gloves.

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

Cutting Surfaces (C)

Inspector’s notes

Cutting board heavily scored at cooking line. One of the small cutting boards damaged. Resurface or replace replace the damaged one.

In plain English

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

Official wording

(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)

Inspector’s notes

Several boxes with single use equipment stored on the floor in serving area (currently closed to public). Elevate properly.

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

System Maintained in Good Repair (C)

Inspector’s notes

Toilet inside prep area with WC not working. Repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Controlling Pests (Pf)

Inspector’s notes

Rodent-like dropping observed at lower dry level food storage area. Provide an current ( today or after ) IPM report from a licensed exterminator.

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

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floor under and around cooking line soiled. Utility lines behind and on top of cooking line soiled. Clean all properly to remove.

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

Conformance with Approved Procedures (P)

Inspector’s notes

PH meter it does not appear to work properly. It measures once 7.1 and once 4.1 ph. Establishment has registered 4.0 ph for today. Provide a new properly working ph meter cailbrate properly and ensure that all results are logged accurately.

In plain English

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