notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical sanitizing solution in the three (3) compartment sink did not register when tested. Maintain sanitizer at correct concentrations when being used to sanitize. PIC changed the container used to mix sanitizer; remade chemical sanitizing solution; and tested the solution to the required concentration.***CORRECTED DURING INSPECTION (CDI)***
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 6-501.111 Controlling Pests (Pf) Small flies observed in three compartment sink area. Premises shall be maintained free of insects. PIC has installed fly lights which has significantly reduced flies in restautantPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Small flies observed in three compartment sink area. Premises shall be maintained free of insects. PIC has installed fly lights which has significantly reduced flies in restautant;
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 4-101.19 Nonfood-Contact Surfaces (C) Shelves are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
4-101.19 Nonfood-Contact Surfaces (C) Shelves are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. PIC advised to use plastic shelf.
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.
5-205.11; Priority Foundation; A tray table was blocking access to the handwashing sink in the back prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- item removed. Full points taken for repeat violation. Ensure access to this sink remains open at all times. This has been marked on the last several inspection reports.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; Sushi rice was placed in the rice cooker to hold on a 4 hour time at the prep line. No time indicator (blue tape) was placed on the cooker. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- blue tape with time added. No point taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of food items were stored directly on the floor in walk-in freezer. Boxes of avocados were observed on the walk-in cooler floor. Store food at least 6 inches above the floor and in an area protected from contamination. CDI- foods moved to shelf.
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.
3-302.15; Core; Observed a cucumber cut through its plastic wrapping on the prep line. Wash fruits and vegetables prior to use and remove any plastic wrapping or stickers. No point taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-103.11 (A); Priority Foundation; Observed handwashing violation; barehand contact with ready-to-eat food and no sanitization of food-contact surfaces during this inspection. The person in charge shall ensure employees are properly washing their hands; wearing gloves when needed and properly sanitizing equipment food-contact surfaces. CDI- provided handwashing education and reviewed areas of critical oversight with the PIC. No point taken today.
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.
2-301.14; Priority; Observed an employee take garbage outside and return to the dishwashing area without washing hands. Same employee handled soiled dishes and then retrieved clean dishes from the third compartment of the sink. Employees shall wash their hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service articles and anytime during the operation when they have become contaminated. CDI- employee stopped; hands were washed and affected equipment was resanitized.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Observed an employee handle salad ingredients with their bare hands. Employees shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- salad was voluntarily discarded. Gloves were donned for food prep.
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.
5-205.11; Priority Foundation; Plastic container was observed in the handwashing sink basin in the back prep area upon arrival. A tray table was blocking access to this sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed. Full points taken for repeat violation.
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.
3-302.11(A)(1); Priority; Observed raw beef stored above sushi-grade fish in the reach-in cooler. Raw eggs were stored above sushi-grade fish in the walk-in cooler and raw fish was stored above fresh fruit in the walk-in cooler. Separate raw animal foods from ready-to-eat foods to prevent cross contamination. CDI- storage was rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-703.11; Priority; Observed an employee washing dishes with no sanitization step before storing. Third compartment of sink was empty and the quat sanitizer bottle was empty. Dish machine is not currently pulling bleach sanitizer. After cleaning; equipment food-contact surfaces and utensils shall be sanitized using an approved method. CDI- Quat bottle was replaced; third compartment of sink was filled with appropriate concentration of sanitizer and all dishes were sanitized. .
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); Priority; Observed cartons of dumplings stored too high under the fliptop unit to maintain proper cold holding temperature. Maintain TCS foods in cold holding at 41F or less and do not overstock product above the fill line inside containers. Scallops in the reach-in cooler behind sushi prep area were observed at 45F. Cooked eel was observed between 42 and 43F. PIC indicated this unit seems to have a longer defrost cycle and is unsure why. Ambient temperature returned to 39F during inspection. CDI- excess dumplings were moved to the walk-in cooler and had not been out for more than 2 hours according to PIC. Scallops and eel cooled back down. Ensure this unit is functioning properly. EHS to make a follow-up visit in the near future to ensure functionality.
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.
3-304.12; Core; Plastic bowl without handle observed in dry food product in back storage area. Spoons at sushi prep area are stored in standing water at room temp. Utensils shall have handles and shall be stored in the food so that their handles are above the top of the food. Utensils shall be stored in a container of water only if the water is maintained at 135F or higher. CDI- spoons removed from water and bowl removed from panko breadcrumbs. Full point taken for repeat violations.
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.
5-205.11; Priority Foundation; Plastic container was observed in the handwashing sink basin in the back prep area upon arrival. A tray table holding thawing salmon was blocking access to this sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed.
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.
3-501.13; Priority Foundation; Observed salmon thawing on a tray table in the prep area. TCS foods shall be thawed under refrigeration that maintains the food temperature at 41F or below. CDI- salmon moved to walk-in cooler. Full point may be taken for repeat violations.
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.
3-304.14; Core; Multiple wiping cloths observed laying on counters and on cutting board at sushi prep area. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. PIC was closing for the afternoon but will place cloths in sanitizer buckets during future service.
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.
3-304.12; Core; Plastic bowl without handle observed in dry food product in back storage area. Spoons at sushi prep area are stored in standing water at room temp. Utensils shall have handles and shall be stored in the food so that their handles are above the top of the food. Utensils shall be stored in a container of water only if the water is maintained at 135F or higher. CDI- spoons removed from water and bowl removed from dry rice. No point was taken on previous inspection. Full point may be taken for repeat violations.
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.
6-501.12; Core; Extensive black residue observed on the wall behind the three compartment sink. Physical facilities shall be maintained clean. Clean this area. ; 6-501.16; Core; Mops were stored with the floor contact portion covering faucet handles at the mop sink and inverted so handles can become soiled. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; equipment; or supplies. Please hang mops to air dry and store to prevent contamination of other surfaces.
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.
3-201.11; Priority; Facility is obtaining cheesecakes and other desserts from a homebased operator rather than from an approved source. All food shall be obtained from sources that comply with law. Corrected During Inspection - Inspector discussed this requirement with PIC who stated these would not be served any longer.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority; Facility states they are utilizing a 4 hour Time as a Public Health Control policy for sushi rice; but has failed to fill out time log since September. Facility also does not have a written standard operating procedure for this method at the time of the inspection. If time without temperature control is used as the public health control; written procedures shall be prepared in advanced and maintained in the establishment and made available for regulatory authority. The product shall also be labeled to indicate when it was removed from temperature control as well as the 4 hour time for discard. Corrected During Inspection - Inspector provided appropriate paperwork for the facility to have written procedures and discussed that it is required to be maintained daily for each batch of sushi rice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 ; Priority Foundation; Fish observed thawing in sealed reduced oxygen packaging that states on the packaging that the product shall be removed from packaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use or to be removed from packaging prior to thawing shall be removed from the reduced oxygen environment. Corrected During Inspection - Inspector discussed this with PIC to ensure the product is completely removed from the packaging prior to thawing or that the packaging is being cut open to introduce air into the product for thawing.
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.
3-602.11; Core; Several squeeze bottles at the sushi station containing various sauces were unlabeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Add labels to all bottles and salt.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food items stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor.
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.
3-304.12; Core; Scoops without handles observed in dry food product in back storage area. Spoons at sushi prep area are stored in standing water at 63 F. Utensils shall have handles and shall be stored in the food so that their handles are above the top of the food. Utensils shall be stored in a container of water only if the water is maintained at 135 F or higher.
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.
5-501.114; Core; Trash dumpster is missing a drain plug. Receptacles shall have drain plugs in place.
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.