3-302.11; Priority; Raw shrimp stored over cooked duck. Food shall be stored based on final cook temps with cooked foods over raw. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11 (A)[ Repeat] EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A)[ Repeat] Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) -Observation: A few small bowls had leftover residue accumulation present. -Corrected During Inspection (CDI): Person in Charge (PIC) was instructed to make sure all containers are being washed properly and sticky residue is removed and items are placed in dirty dishes to be rewashed.
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.
3-501.16 (A)(2) and (B); [Priority] Fish salad; salmon and escolar in the sush prep area was observed holding above 41F (see temprature chart). The ambient air temperature of the sushi prep cooler was holding between 45-49F. Time/temperature control for safety food Hot and cold holding (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. CDI- fish salad was voluntarily discarded by PIC all other fish items were cooled down. Have the cooler serviced.
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.
2-402.11; [Repeat] Food employee was observed wearing a hair restraint but not effectively covering all hair while preparing food items. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. CDI- education given.
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.
3-304.14(B) [Repeat] Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observation: Disposable wet cloths observed along the prep surfaces in the sushi area. -Corrected During Inspection (CDI): cloths were voluntarily discarded by PIC.
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.
4-501.11; The sushi prep cooler closest to the wall was observed holding TCS foods above 41F. Maintain equipment in good repair. Have this cooler repaired.
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.
notedCode 4-601.11(C ) [Repeat] Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) [Repeat] Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observation: several equipment had greasy buildup; accumulation; and food debris; such as reach-ins; oven; gaskets; and outside food and dressing containers. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
6-501.11; Core; [Repeat] PHYSICAL FACILITIES shall be maintained in good repair. -Observation: floor coating is coming out in several areas and is no longer cleanable. Create plan to repair and resurface floor; Wall areas at cove base poro repair/around plumbing openings in walls not sealed. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.12 ; The flooring and walls behind the cooking equipment is heavily soiled with food debris and grease. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Increase cleaning 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.
2-103.11(A-P) - PIC Duties - Pf -Observation: as it can be read in the inspection; food employee was not performing their duties to guarantee food safety. Several questions directly related to risk factors were not answered. -Corrected During Inspection (CD): al the violations were corrected and Environmental Health Specialist (EHS) provided education throughout the inspection.
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.
notedCode 2-301.15 Where to wash FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHINGHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15 Where to wash FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf -Observation: two (2) food employees were washing there hands in food sink. -Corrected During Inspection (CDI): after Environmental Health Specialist (EHS) pointed the violation; food employee voluntarily rewashed hands in hand wash sink.
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.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observation: hand wash sink in kitchen area didn't have paper towels or any similar alternative. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed paper towels in hand wash sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: hand wash sink was being used as a dump sink. -Corrected During Inspection (CDI): food employee was instructed to use hand wash sink for hand wash only and clean and sanitize hand wash sink.
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.
notedCode 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P -Observation: food employee was washing hands with gloves on and proceeded to keep working with foodOther
Official wording
Food separated & protected
Inspector’s notes
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P -Observation: food employee was washing hands with gloves on and proceeded to keep working with food; -Food employees were reusing gloves. Removing and wearing again the same pair of gloves while preparing salad. -Corrected During Inspection (CDI): food employee voluntarily removed gloves and washed hands before donning new gloves and the other employees reusing discarded the gloves; washed hands and wore new gloves.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observation: dishes were being washed in 10ppm chlorine sanitizer in dishwasher. Make sure to keep concentration between 50 to 200ppm for chlorine. -Corrected During Inspection (CDI): food employee voluntarily fixed dishwasher to read 50ppm. 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observation: dishes were being washed in 10ppm chlorine sanitizer in dishwasher. Make sure to keep concentration between 50 to 200ppm for chlorine. -Corrected During Inspection (CDI): food employee voluntarily fixed dishwasher to read 50ppm. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) -Observation: several containers had sticky residue and containers in walk-in cooler had old dates labels. -Corrected During Inspection (CDI): Person in Charge (PIC) was instructed to make sure all containers are being washed properly and sticky residue is removed and items are placed in dirty dishes to be rewashed.
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.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -Observation: crispy fish (raw) had final temperature at 92F and it was in plate that was going to be served to the customer. -Corrected During inspection (CDI): food employee voluntarily discarded food item and cooked new with final temperature at 157F.
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.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observation: salad prepared at 11h47 was 56F. At 1h01pm it was still 56F. Salad was being kept in reach-in cooler in a tight fitting container not allowing air to flow around the food. -Corrected During Inspection (CDI): salad was moved to walk-in cooler.
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.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observation: several items prepared 3 days ago had dates from March and April. -Corrected During Inspection (CDI): food employee stated that dates were not accurate and they forgot to change the label. Food employee took items and added accurate date on the packaging.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observation: salads that was just prepared was placed in reach-in cooler to cool down inside tight fitting packages that doesn't allow air to flow around the food item. Check violation #20 for more information. -Corrected During Inspection (CDI): containers were placed in walk-in cooler to quickly cool down as mentioned in violation #20.
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.
3-501.13 (A); (B); (C ) Use approved thawing methods. Pf -Observation: bags of frozen shrimp were being frozen in water at 75F. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to Person in Charge (PIC) all the options the food code allow them to safely thaw food and PIC voluntarily placed frozen shrimps in walk-in cooler to finish thawing. 3-501.13 (E ) Reduced oxygen packaged (ROP) fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observation: ROP packages were being thawed in walk-in cooler and small cooler in sushi bar inside vacuum package. Environmental Health Specialist (EHS) instructed food employees to remove from packaging as instructed in the package. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
minorCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Observation: in several places in the establishmentFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Observation: in several places in the establishment; walk-in cooler; coolers; and cooking area; food containers were not easily identifiable and it was not labeled. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 2-302.11 (B) Unless wearing intact gloves in good repairEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-302.11 (B) Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf -Observation: food employee was handling food with artificial fingernails without wearing gloves. -Corrected During Inspection (CDI): food employee voluntarily wore gloves. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: at least two (2) food employees were wearing bracelets while preparing food. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. -Observation: two (2) food employees were not wearing any type of hair protection while preparing food. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observation: bucket sanitizer had chlorine with 25ppm concentration. -Corrected During Inspection (CDI): food employee voluntarily replaced sanitizer with 200ppm concentration.
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.
notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. -Observation: scoop inside rice container didn't have a handle. Make sure scoops inside food items have a handle and handles are kept up; not touching the food item. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf -Observation: food container with dressing inside was melted; with holes on it and chipping plastic. Plastic cover for salad was braken apart with sharp angles chipping plastic that can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): person in charge (PIC) voluntarily discarded all items. 4-402.12 (A)(3) Fixed Equipment; Elevation or Sealing (C) -Observation: hand wash sink in sushi bar was coming out of the support and it needs to be caulk on the base. Make sure to re-caulk sink. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.12 Cutting Surfaces (C) -Observation: cutting board had buildup and acumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-205.10 Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. -Observation: slow cooker is not designed for commercial use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Good Repair and Proper Adjustment - Equipment (C) -Observation: reach-in cooler had handle broken; small cooler had gaskets in bad repair and walk-in cooler had shelves rusty. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observation: several equipment had greasy buildup; accumulation; and food debris; such as reach-ins; oven; gaskets; and outside food and dressing containers. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. -Observation: floor coating is coming out in several areas and is no longer cleanable. Create plan to repair and resurface floor; Wall areas at cove base poro repair/around plumbing openings in walls not sealed. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
notedCode Observation: Raw fish products observed improperly cold holding in sushi prep refrigerator at sushi line. Sushi prep refrigerator air temp 41F - SalmonFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Raw fish products observed improperly cold holding in sushi prep refrigerator at sushi line. Sushi prep refrigerator air temp 41F - Salmon; tuna (44F; 45F) observed in one sushi refrigerator. CDI: Raw salmon and tuna moved to 2 door prep refrigerator air temperature 39F. Long term corrective action to include cutting on sushi prep refrigerator at least and hour prior to opening/check temperature before use. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
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.
minorCode Observation: The exterior rear door is gapped allowing the entrance of insects. Seal up door as discussed during inspection. Eliminate harborage conditions in and around facility. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The exterior rear door is gapped allowing the entrance of insects. Seal up door as discussed during inspection. Eliminate harborage conditions in and around facility. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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.
notedCode Observation: The knives used to prepare TCS (temeprature control safety) food products were being stored between prep table and prep refrigerator in a space unclean/ CDI: Operator removed knives from use and placed in dish machine for washEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: The knives used to prepare TCS (temeprature control safety) food products were being stored between prep table and prep refrigerator in a space unclean/ CDI: Operator removed knives from use and placed in dish machine for wash; rinse and sanitize. In use utensils cnanot be stored in a space that is unclean between use. 3-304.12 In-Use Utensils; Between-Use Storage (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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.
Observation: The gasket on the prep refrigerator has torn gaskets (*Refrigerators cannot maintain good temperature); Repair all gaskets to have working refrigeration that can hold temperature. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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.
minorCode Observation: The top of wok station has burnt on debris accumulation. Increase cleaning frequency and provide tools for this removal. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The top of wok station has burnt on debris accumulation. Increase cleaning frequency and provide tools for this removal. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.
Observation: The grease receptacle has caked on grease deposits on unit/on ground around disposal door. Ensure that grease spills are cleaned up and areas remains free of harborage consitions. 5-501.116 Cleaning Receptacles (C) Ensure that receptacles are kept clean and in good 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.
notedCode Observation: Floor coating has bubbles in several areas and is no longer cleanable. Create plan to repair and resurface floorCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor coating has bubbles in several areas and is no longer cleanable. Create plan to repair and resurface floor; Wall areas at cove base poro repair/around plumbing openings in walls not sealed. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. Observation: Areas behind and under equipment have accumulation of debris throughout kitchen front service line. Provide cleaning schedule and eliminate buildup that is creating harborage conditions.
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.
notedCode Observation: There is not a parasite destruction letter from the producer on site for aqua cultured salmon. A letter has been sent from the distributorFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: There is not a parasite destruction letter from the producer on site for aqua cultured salmon. A letter has been sent from the distributor; however the producer name is not listed; nor the product. Provide a letter from the producer for this product. CDI: Operator provided letter from producer/supplier during inspection. 3-402.11 Parasite Destruction (P) Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode Observation: Raw fish products observed improperly cold holding in walk in refrigerator and sushi prep refrigerator at sushi line. Prep refrigerator and walk in refrigerator both have gaskets no longer in good repair and not holding cold temperature of 41F or below. SalmonFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Raw fish products observed improperly cold holding in walk in refrigerator and sushi prep refrigerator at sushi line. Prep refrigerator and walk in refrigerator both have gaskets no longer in good repair and not holding cold temperature of 41F or below. Salmon; tuna and crabstick observed at 44F - 45F in the prep refrigerator. Thawing tuna in the walk in was observed at 45F. CDI: The fresh prepared sushi products (within 45m) were removed from the prep refrigerator to the sushi case and placed on ice in another refrigeration unit. The tuna was removed from walk in and bags cut; placed on ice in another refrigerator. Products observed at temperatures ranging (44F - 47F); 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
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.
notedCode Observation: The to go menu offered on site does not have a disclosure or consumer advisory statement for items offered raw and/or undercooked on the menu. CDI: Operator removed to go menus from use for the public due to lack of consumer advisory. Provide a consumer advisory for the to go menu items if placed back in use. 3-603.11 Consumption of Animal Foods that are RawFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
Observation: The to go menu offered on site does not have a disclosure or consumer advisory statement for items offered raw and/or undercooked on the menu. CDI: Operator removed to go menus from use for the public due to lack of consumer advisory. Provide a consumer advisory for the to go menu items if placed back in use. 3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
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.
majorCode The walk in refrigerator and the prep refrigerator on the front sushi line are not maintaining 41F or below decreasing the amount of refrigeration capacity needed to accomodate menu items offered. Repair or replace equipment to meet capacity of the permitted menu. Verification 12/13/2024. Continue to use ice for fish products 4-301.11 CoolingFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
The walk in refrigerator and the prep refrigerator on the front sushi line are not maintaining 41F or below decreasing the amount of refrigeration capacity needed to accomodate menu items offered. Repair or replace equipment to meet capacity of the permitted menu. Verification 12/13/2024. Continue to use ice for fish products 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf
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.
notedCode Observation: Reduced oxygen packaged fish not removed from bags during thawing. Ensure that all fish that comes in under reduced oxygen package is removed from package before thawing under refrigeration. CDI: This was corrected during inspection by removing fish form the package. 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Reduced oxygen packaged fish not removed from bags during thawing. Ensure that all fish that comes in under reduced oxygen package is removed from package before thawing under refrigeration. CDI: This was corrected during inspection by removing fish form the package. 3-501.13 ; Thawing 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: Core;
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.
notedCode Observation: The knives used to prepare TCS (temeprature control safety) food products were being stored between prep table and prep refrigerator in a sapce unclean/ CDI: Operator removed knives from use and placed in dish machine for washEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: The knives used to prepare TCS (temeprature control safety) food products were being stored between prep table and prep refrigerator in a sapce unclean/ CDI: Operator removed knives from use and placed in dish machine for wash; rinse and sanitize. In use utensils cnanot be stored in a space that is unclean between use. 3-304.12 In-Use Utensils; Between-Use Storage (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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.
notedCode Observation: The gaskets on the walk in and the refrigerators throughout have torn gaskets (*Refrigerators cannot maintain good temperature)Cleaning and sanitizing
Observation: The gaskets on the walk in and the refrigerators throughout have torn gaskets (*Refrigerators cannot maintain good temperature); Repair all gaskets to have working refrigeration that can hold temperature. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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.
minorCode Observation: The side of fryerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The side of fryer; grill stove; shelving at expo line; dish machine baskets; gasket son the refrigerators have accumualtion of debris. Increase clenaing in these areas. Cleaning improvements in other areas of facility; equipment noted during inspection. 4-602.13 Nonfood Contact Surfaces (C)Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
notedCode Observation: Floor coating is bubbles in several areas and is no longer cleanable. Create plan to repair and resurface floor. 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor coating is bubbles in several areas and is no longer cleanable. Create plan to repair and resurface floor. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
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.
majorCode Observation: PIC unable to demonstrate knowledge regarding approved source for shelled oyster product observed in walk in refrigerator. Two bags of oysters found in 5 gallon bucket without tags present/attached. Product was removed from facility for use after request made. 2-103.11 (A) - (P)Permits, training, and postings
Observation: PIC unable to demonstrate knowledge regarding approved source for shelled oyster product observed in walk in refrigerator. Two bags of oysters found in 5 gallon bucket without tags present/attached. Product was removed from facility for use after request made. 2-103.11 (A) - (P); Priority Foundation; (F) EMPLOYEES are verifying that FOODS delivered to the FOOD ESTABLISHMENT during non-operating hours are from APPROVED sources and are placed into appropriate storage locations such that they are maintained at the required temperatures; protected from contamination; unADULTERATED; and accurately presented; Pf
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.
majorCode Observation: Staff observed washing hands in food prep sink and not hand wash sink at the sushi production area. CDI: Staff were redirected to use hand sink and not the food prep sink for handwashing. 2-301.15Handwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Staff observed washing hands in food prep sink and not hand wash sink at the sushi production area. CDI: Staff were redirected to use hand sink and not the food prep sink for handwashing. 2-301.15; Priority Foundation FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf
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.
majorCode Observation: The hand sink at the cook line did not have paper towels available for drying hands after handwashing. CDI: Operator [placed towels at hand sink for use. 6-301.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink at the cook line did not have paper towels available for drying hands after handwashing. CDI: Operator [placed towels at hand sink for use. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Pf; Observation: The hand sink at the cook line did not have soap available for use by staff to wash hands. CDI: Operator placed soap at hand sink during inspection. 6-301.11; Priority Foundation; Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Pf
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.
criticalCode Observation: Two (2) bags of shelled oysters observed in walk in cooler without tagsFood source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observation: Two (2) bags of shelled oysters observed in walk in cooler without tags; Operator obtained copy of tag from supplier; producer is not on shellfish shippers list; tag lists no harvest date; place or information for product. CDI: Operator removed product from premises; no sale of shelled oyster. 3-201.15; Priority; A) Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services; Public Health Service; Food and Drug Administration; National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. P (B) Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. P
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
majorCode Observation: Bags of shell stock oysters did not have tag attached. CDI: Operator removed product from premises. 3-203.12Food source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: Bags of shell stock oysters did not have tag attached. CDI: Operator removed product from premises. 3-203.12; Priority Foundation; A) Except as specified under Subparagraph (C) (2) of this section; SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Pf
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
criticalCode Observation: Due to the ware wash machine not containing sanitizer when checked (0 ppm)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Due to the ware wash machine not containing sanitizer when checked (0 ppm); utensils and dishes were not sanitized in machine. Educated operator on how to change sanitizer bucket; check machine and reset machine to operate properly. Rechecked sanitizer after change 50ppm. CID: Utensils and dishware were rerun through machine after sanitizer was corrected. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
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.
criticalCode Observation: Raw fish products observed observed improperly cold holding in sushi case right. Case was not turned on early to allow for cold air to being temperature down before stocking and use. Products observed at temperatures ranging (44F - 47F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Raw fish products observed observed improperly cold holding in sushi case right. Case was not turned on early to allow for cold air to being temperature down before stocking and use. Products observed at temperatures ranging (44F - 47F); CDI: Operator discarded products; Discussed SOP for sushi case set up n the morning to allow for case to cool down before stocking with products. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
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.
minorCode Observation: Reduced oxygen packaged fish not removed from bags during thawing. Ensure that all fish that comes in under reduced oxygen package is removed from package before thawing under refrigeration. 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Reduced oxygen packaged fish not removed from bags during thawing. Ensure that all fish that comes in under reduced oxygen package is removed from package before thawing under refrigeration. 3-501.13 ; Thawing 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: Core;
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.
notedCode Observation: the refrigeration equipment and sushi cases did not have thermometers affixed interior to monitor equipment temperatures. Ensure that all refrigerators have working thermometers. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: the refrigeration equipment and sushi cases did not have thermometers affixed interior to monitor equipment temperatures. Ensure that all refrigerators have working thermometers. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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.
minorCode Observation: Cutting boards are heavily scored and in poor repair. Resurface or replace cutting boards so that can be maintained clean. 4-501.12Cleaning and sanitizing
Observation: Cutting boards are heavily scored and in poor repair. Resurface or replace cutting boards so that can be maintained clean. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. ; Observation: The wooden production container that is made of soft wood; copper bands is not approved for food contact surface. Eliminate the use of this container. 4-101.17; Core; B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.; Observation" The gaskets on the walk in and the refrigerators throughout have torn gaskets (*Refrigerators cannot maintain good temperature); Repair all gaskets to have working refrigeration that can hold temperature. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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.
minorCode Observation: The non food contact surfaces of the inside of refrigeratorsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non food contact surfaces of the inside of refrigerators; shelving and prep tables; gaskets on refrigerators and under side of equipment accumulated with debris. Establish a cleaning schedule for these areas and maintain clean. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
minorCode Observation: Floor coating is bubbles in several areas and is no longer cleanable. Create plan to repair and resurface floor. 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor coating is bubbles in several areas and is no longer cleanable. Create plan to repair and resurface floor. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC not at establishment during inspection. 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. CDI: PIC came prior to REHS departure.
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.
4-601.11 (A); Priority Foundation; Metal containers and plates stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
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.
3-501.18; Priority; Several containers of cooked crab meat and eel inside walk in past 7 day date marking. RTE TCS foods shall be discarded after 7 days. CDI: Items discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.12; Core; Tongs hanging off oven and handles touching food in bulk container. In use utensils shall be stored on a clean surface; and with handles above food. CDI: Items moved.
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.
4-903.11(A); (B) and (D); Core; Wet stacking dishes and plates stored with food surfaces exposed to ceiling. Utensils shall be stored in a self draining position that allows air drying and covered or inverted.
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.
4-501.12; Core; Cutting boards badly scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
4-602.13; Core; Cleaning needed throughout establishment; especially make lines/reach ins; outsides of equipment; hood filters; shelving units; prep sinks and hand sinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
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.