4-502.11 (A) and (C) Good Repair -Utensils (C) Yellow Cutting Board has a significant black area; indicating areas that are not effectively cleaned (and likely cannot be effectively cleaned.) Large sushi area cuttingboard on the left also has a significant area with black cuts. Discard items that can no longer be cleaned and sanitized. Resurfacing of affected portion of the large sushi area cuttingboard may be effective for restoring the ability to effectively clean it. . . Fried Rice warmer has damaged handle.
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 4-602.13 Nonfood Contact Surfaces (C) Shelves inside the walk-in coolerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Shelves inside the walk-in cooler; especially on the left; have unclean build-up. Detailed cleaning of walk-in cooler shelving is needed. Walk-in cooler handle has hard; unclean build-up. Refrigerator handles along the cook-line also have unclean build-up. Maintain these listed items clean and free of build-up.
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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food Preparation Sink to the left of the dish machine is not clean. Use detergent to clean the sink after each use. After cleaning and sanitizingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food Preparation Sink to the left of the dish machine is not clean. Use detergent to clean the sink after each use. After cleaning and sanitizing; apply sanitizer and allow surfaces to air-dry. Cleaning was started during today's 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.
4-502.11 (A) and (C) Good Repair -Utensils (C) Yellow Cutting Film has several black cuts indicating areas that are not effectively cleaned (and likely cannot be effectively cleaned.) Discard items that can no longer be cleaned and sanitized. . Lid for one cooking pot has deteriorated. . . One colander is rusty with splintering loose metal. . . Fried Rice warmer has loose and partially broken lid. . Discard damaged utensils.
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 (A); Core; Ice scoop inside ice machine with ice touching handle. Appears as if handle was placed in the bin and ice was dispensed from machine and covered scoop. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Scoop moved during inspection; consider adding a holder to the side of the machine or keeping scoop out of machine overnight. No points deducted.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core; Plastic container of opened straws (not in box or sleeves) stored on the counter next to soda machine and tea urns. These single-use straws shall be stored where they are not exposed to contamination or kep in originl packaging. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Plastic wrap used to temporarily cover the straws during inspection. Manager stated straws come in carboard box and if water or soda spills the box gets ruined. Consider alternative method for storing straws.
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; Sushi roll bamboo covered in plastic wrap; used for rolling sushi; stored on top of sushi display cooler at bar area. If a customer was sitting at the bar; it could become contaminated; no one at sushi bar during inspection. During pauses in food prep or dispensing; utensils shall be stored on a clean portion of the prep table; in a clean; dry location where it can not be contaminated. Rolling mat moved during inspection.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee items; including burn cream; and ointment stored on shelf of prep table at make line. Lockers or other suitable facilities shall be provided for the orderly storage of employee items. Recommend having a designated area for employee items to be stored.
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.
3-304.12; Core; Observed mini food ladles stored inside containers of garlic in oil and tofu. When used on potentially hazardous foods; handles of dispensing utensils shall be stored above the top of the food and the container. CDI- ladles removed.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; A towel warmer device in the kitchen is visibly soiled on the outside. Caulking along the side of the prep sink and the wall has turned black from residue and/or microbial growth. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Cleaning has greatly improved since previous inspection. Full point not taken.
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; Cove tile along the wall near the ice machine and mop sink is in poor repair. Physical facilities shall be kept in good repair. Repair cove tile. No points taken.
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; Handwashing sink in the back prep area was obstructed by a metal strainer and plastic tub that were placed on the basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- items removed. This violation was cited on the previous inspection because sink was clogged and inoperable. Full points may be taken for repeat violations of this citation number in the future.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of degreaser was observed unlabeled. Poisonous or toxic materials taken from bulk supplies such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI- label added. No point taken today.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Shelving in the walk-in cooler has food residue on it. Fan covers in the tall reach-in unit have dust accumulation. Old food debris observed on the counter under the grill and under the granite slab at the sushi station. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Full point taken for repeat violation.
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; The floor under equipment in the kitchen; especially under counter and behind refrigeration units is soiled with black residue and some old food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. 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.