5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) hand sinks shall be maintained free of all items. hand sink in server station had wiping cloth in it. Observed server rinse cloth in handsink.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)Obsevred Raw beef stored over reasy to eat prepared vegetables and cooked noodles in the walk in cooler. Observed raw pork stored above oils and spices in the reach in cooler near hibachi area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; The interior of the ice machine had black residues. Multiple containers in sushi area had food and sauce debris. Food contact surfaces of equipment shall be clean to sight and touch. CDI-COntainer were moved to wash line. Repeat. Exact same violation form previous inspection. Full points deducted if repeated.
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. Observed sausage with handle of utensil used inside of it that was not clean to aight and touch. CDI by removing utensil.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Wet pans were stacked together while still wet. Arrange pans to allow air drying. CDI-Pans were rearranged.
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.
4-601.11 (A); Priority Foundation; The interior of the ice machine had black residues. Multiple containers in sushi area had food and sauce debris. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Ice machine was cleaned.; 4-501.114; Priority; There was no measurable chlorine solution in the sanitizing compartment of the 3-compartment sink. Chlorine sanitizing solutions shall measure 50-200ppm. CDI-Chlorine was added to water to be 200ppm for sanitizing.
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 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold timeOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P - Sushi rice needed a time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Three large bins of lo mien noodles at 70F in walk-in cooler covered with plastic wrap. Cooling shall be done using one or more of the following methods; placing the food in shallow pans; thinner portions; adding ice; stirring the food in an ice bath using an ice wand; or in rapid cooling equipment such as walk-in cooler or freezer and loosely covered or uncovered if protected from overhead contamination. Noodles transferred to sheet trays and placed on speed rack during 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.
3-501.13 (A); (B); (C ) Use approved thawing methods. Pf - Observed fish thawing in 3 prep sink with ice and no running water
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Wet pans were stacked together while still wet. Arrange pans to allow air drying. CDI-Pans were rearranged.
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.
3-501.14(A); Priority; Boiled eggs cooked at 12 pm were still above 70F at 3:15pm. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Eggs were voluntarily discarded. Educational materials were given to PIC to educate employees about cooling foods fast.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods were stored in prep coolers and reach in coolers with tight plastic wrap on deep containers for cooling. 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. CDI-Educational materials were given to the PIC via email. Foods were rearranged into shallow pans with plastic wrap removed. .
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Wet pans were stacked together while still wet. Arrange pans to allow air drying. CDI-Pans were rearranged.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken observed being stored above raw beef inside walk in cooler; both of which were lightly covered with plastic wrap. Raw shrimp observed being stored above loosely covered carrots and uncovered potatoes. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - PIC removed all improperly stored items and placed in correct storage order.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chicken wings (114 F); spring rolls (108 F); dumplings (122 F); crab rangoon (100 F); chicken nuggets (105 F); pork chops (123 F); and clams (111 F) on hot bar were not properly holding at 135 F or higher. Temperature control for safety foods shall be maintained at 135 F or higher. Facility claimed to be utilizing a 4 hour Time as a Public Health Control procedure; but did not have written records to reflect their standard operating procedures or accurate time stamps. Corrected During Inspection - All products were cooked within the last hour; therefore PIC immediately reheated all products back to 165 F or higher at time of discovery. Inspector assisted PIC in creating a Time as a Public Health Control SOP for the hot bar items that fell below 135 F to ensure products are being appropriate time stamped once cooked and monitored.
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 4-501.113 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) The final rinse sanitization pressure is registering at 35 PSI rather than the required 15-25 PSI. The flow pressure of the fresh hot water sanitizing rinse in a machine shall be within the range specified on the machine manufacturer’s data plate and may not be less than 5 PSI or more than 30 PSI.
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) - PIC Duties (P) At the time of inspection; the person in charge was not ensuring the rules in the code for food safety and handling were being met. The person in charge shall ensure that employees are properly maintaining the temperatures of TCS foods during hot and cold holding through daily oversight of the employees routine monitoring of food temperatures. The person in charge shall also ensure that employees are properly sanitizing cleaned multiuse equipment before they are reused; through routine monitoring of solution temperature and exposure time for hot water sanitizing. The person in charge shall also ensure that employees are preventing cross-contamination of ready to eat foods with bare hands. Verification required.
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.
criticalCode 3-301.11 Preventing Contamination from Hands (P) Employee in sushi prep area was observed handling ready to eat cucumbers with bare hands upon inspector's arrival. Employee only had one glove on one handEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P) Employee in sushi prep area was observed handling ready to eat cucumbers with bare hands upon inspector's arrival. Employee only had one glove on one hand; while the other ungloved hand was touching the cucumbers as well. Employees may not contact exposed; ready to eat foods with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; or single-use gloves. Inspector brought this to the attention of the person in charge immediately and employee donned another glove to proceed back to food preparation. Verification required.
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.
5-202.12 Handwashing Sinks; Installation (C) Handwashing sink at kitchen entrance near dish area was not meeting 100 F. Handwashing sink in server station closest to sushi prep area was only reaching 83 F. Provide at least 100F water at hand sinks. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in back prep area; closest to prep sinks and three compartment sink; was blocked by a large rack upon arrival. Handwashing sink at dish area was blocked by plate storage rack. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - These items were removed in order to make handwashing sinks accessible.
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 3-402.12(C) RecordsFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.12(C) Records; Creation; and Retention (Pf) PIC unable to provide a letter from supplier regarding the farm raised salmon being utilized for raw sushi rolls. If raw; raw-marinated; partially cooked; or marinated-partially cooked fish are served or sold in ready to eat form; a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the person in charge and retained in the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. Verification required.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw beef stored directly above cooked sausage inside walk in cooler. Raw chicken stored above ready to eat crab rangoons inside walk in freezer. Raw chicken was stored above raw beef inside walk in freezer; both of which were covered with loose plastic wrap. Raw beef stored below raw chicken in walk in freezer; both of which were covered with loose plastic wrap. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - PIC removed all improperly stored items and placed in correct storage order.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) Hot water dish machine final rinse gauge was only reaching 150 F due to the water heater malfunctioning at the time of inspection. In a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F or less than 180 F. Once water heater was rebooted; the hot water rinse temperature reached the appropriate temperature of 180 F. PIC also contacted repair company to evaluate dish machine. Verification required 4-703.11 Hot Water and Chemical - Methods (P) Hot water dish machine utensil temperature was only reaching 138 F due to the water heater malfunctioning at the time of inspection. Hot water mechanical operations shall achieve a utensil surface temperature of 160 F as measured by an irreversible registering temperature indicator. Once water heater was rebooted; the hot water utensil temperature reached the appropriate temperature of 160 F. PIC also contacted repair company to evaluate dish machine. Verification required.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Upon arrival for inspection; the ambient temperature of the walk in cooler was observed at 44 F. Noodles; sweet and sour chicken; raw shrimp; cut melon; and boiled eggs inside walk in cooler observed at 44 F. Chopped cabbage; bean sprouts; raw chicken; raw shrimp; raw pork; and salmon observed at 45 F in walk in cooler. Mussels inside walk in cooler observed at 60 F. Cheesecake; honeydew melon; lettuce; and tomato observed on salad bar at 45 F. Bean sprouts; raw chicken; and rice in hibachi area were observed between 45-50 F. Sausage observed at 44 F inside top of make unit closest to fryers. Milk observed at 45 F inside two door reach in cooler. Temperature control for safety foods shall be maintained at 41 F or less. Mussels inside walk in cooler were immediately discarded. All items on salad bar and hibachi bar were removed and discarded at time of inspection. Sausage was removed from make unit and placed into reach in cooler to cool back down to 41 F. PIC adjusted the temperature of the walk in cooler to a lower setting. PIC stated the walk in cooler was at 41 F this morning prior to deliveries that were received. Walk in cooler temperature was still registering at 45 F. PIC contacted refrigeration company to report to facility to initiate repairs and assess walk in cooler. All raw food items were placed into walk in freezer. All TCS/ready to eat foods (sweet and sour chicken/cheese stuffed mussels) that have been under refrigeration for more than 24 hours have been discarded. Other TCS foods were moved to other working reach in coolers; reach in freezer; and make units that are maintaining proper temperatures until walk in cooler is back to 41 F or less. Refrigeration company was on site evaluating the walk in cooler prior to inspectors departure. Repair representative stated that the system was in a defrost mode; which would complete within the hour to get back to 41 F or less. He stated that it did not require any major repairs and will be repaired tonight. Verification required
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.
criticalCode 3-501.19 Time as a Public Health Control (P) Though the facility had written procedures regarding Time as a Public Health Control for sushi rice and prepped sushi rollsOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) Though the facility had written procedures regarding Time as a Public Health Control for sushi rice and prepped sushi rolls; there wasn't any documentation as to when the sushi rice was prepared in order to track the 4 hour time procedure for both the sushi rice and sushi rolls. The facility shall follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. The food shall also be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Inspector discussed this process with the PIC at the time of inspection. The facility showed documents recording the time of these products from 6/2024; but could not produce recent records and was unable to determine what time the sushi rice and rolls were prepared to ensure it was within a 4 hour time window. Sushi rice was able to be accurately time stamp and additional sushi rice prepared during inspection was also time stamped. Verification required. Facility claims to be doing 4 hour Time as a Public Health Control for hot bar and cold bar; but does not have a written procedure at time of inspection. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Inspector provided assistance in completing written procedures to include all TCS items on cold bar. Verification required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 7-201.11 Separation - Storage (P) Spray bottles of disinfectantChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Spray bottles of disinfectant; degreaser; and other chemicals stored on shelving underneath prep table directly next to open raw vegetables at cook line. WD-40 spray can stored in bin above food prep surface. Two chemical spray bottles stored directly next to rice warmer on cook line. Toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - All chemicals were removed and place in proper chemical storage locations.
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.
notedCode 3-501.13 Thawing (Pf) Raw shrimp and raw chicken were observed thawing in standing water in back prep sinks. Use approved thawing methods such as under refrigeration or under cold running water. Corrected During Inspection - PIC immediately drained the sinks and provided cold running water for the remainder of the thawing process. Frozen mussels in sealed reduced oxygen packaging observed thawing in walk in cooler that clearly state on the packaging that the product must be removed from the packaging prior to thawing. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Raw shrimp and raw chicken were observed thawing in standing water in back prep sinks. Use approved thawing methods such as under refrigeration or under cold running water. Corrected During Inspection - PIC immediately drained the sinks and provided cold running water for the remainder of the thawing process. Frozen mussels in sealed reduced oxygen packaging observed thawing in walk in cooler that clearly state on the packaging that the product must be removed from the packaging prior to thawing. Reduced oxygen packaged 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. Corrected During Inspection - PIC immediately required employees to cut packages open to introduce air to the products as they were still frozen.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13 Insect Control Devices; Design and Installation (C) Fly strips were installed in several places across the ceiling above food prep area; warewashing areas; and clean equipment storage. Insect control devices shall be installed so that the devices are not located over a food preparation area and so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment; utensils; and linens; unwrapped single use items. Corrected During Inspection - Fly strips were removed at time of inspection 6-501.111 Controlling Pests Flies present throughout the facility at the time of inspection. The premises shall be maintained free of insects; rodents; and other pests.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Several food boxes and unsealed containers of food were stored directly on floor in walk in cooler and walk in freezer. Food shall be stored in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Several food boxes and unsealed containers of food were stored directly on floor in walk in cooler and walk in freezer. Food shall be stored in a clean; dry location at least 6 inches off the 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Several bulk food containers observed with scoops that do not have handles; which were stored directly in contact with the food. In-use utensils must be stored with handles above the food and top of the food container. Corrected During Inspection - PIC removed all containers that did not have handles from dry food items.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean dishes observed being stacked while wet on air drying shelf next to three compartment sink. Equipment shall be stored in a self draining position that allows for air drying. Cutting boards stored behind faucet handles of prep sinks while actively thawing raw shrimp and raw chicken. Clean equipment shall be stored where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Corrected During Inspection - PIC immediately removed these items and placed into dish area for further cleaning prior to use.
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.
majorCode 4-501.110 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) Wash gauge on hot water dish machine is not operational and displays 220 F at all times. The temperature of the wash solution may not be less than that stated on the data plate for this machine (160F). PIC also contacted repair company to evaluate dish machine. Verification required 4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) The final rinse sanitization pressure is registering at 40 PSI rather than the required 15-25 PSI. The flow pressure of the fresh hot water sanitizing rinse in a machine shall be within the range specified on the machine manufacturer’s data plate and may not be less than 5 PSI or more than 30 PSI.
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 5-103.11 Capacity - Quantity and Availability (Pf) At the time of the inspectionOther
Official wording
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11 Capacity - Quantity and Availability (Pf) At the time of the inspection; the water heater was malfunctioning; therefore the hot water dish machine was unable to operate per data plate instructions and handwashing sinks were not reaching appropriate temperatures. The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Water heater was able to be troubleshooted and rebooted at the time of the inspection. Verification required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-703.11(B) PriorityCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11(B) Priority; Dish machine final rinse only reached 139F after 5 runs. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI-3-compartment sink was filled with 100ppm chlorine solution to be used to sanitize dishes. Facility also contacted Ecolab for 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding; Priority; Eggs stacked over fill line in the prep unit were holding 50-55F. Shrimp was 48F in the reach in cooler. TCS foods must be held cold at 41F or below. CDI-Foods were moved to walk in cooler to chill quickly.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Fly strips were hung above the grill/prep line. Food must be protected from contamination from the premises. CDI-Strips were moved to non food storage areas.
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.
3-302.11; Priority; Raw beef was stored above ready to eat sauce in the prep cooler. Repackaged raw chicken was stored above repackaged raw beef in the walk in freezer. CDI-Foods were re-arranged. Food storage chart reviewed with PIC. New food storage chart in Spanish provided to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Mussels stacked above fill line in the prep cooler were holding 60F. Cooked sweet potato; unsalted butter; and shrimp on counter were 75-80F. Beef; chicken; and sprouts in the hibachi cold hold units were holding 47-53F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Discussed methods for holding foods cold; including adding ice to the hibachi unit; and storing foods below fill line in prep coolers with PIC. Also discussed using TPHC for items left on counter; including time stamping items.
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 ; Priority Foundation; Crab meat thawed under running water was holding 70F in walk in cooler. Chicken was thawed under 84F running water (chicken was 35F). Foods shall be thawed using one or more of these methods: Under running water that is 70F or below; under refrigeration; or using the thaw setting on a microwave; as long as food is immediately moved to conventional cooking methods after thawing. Food temperatures may not rise above 41F while thawing. CDI-Crab meat was voluntarily discarded. Chicken was moved to microwave to finish thawing. Educational materials on thawing provided to 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few flies were observed in kitchen from food delivery earlier in day. The premises shall be maintained free of pests. CDI-Discussed methods of controlling entry of flies during deliveries; such as using fans or fly strips near entrance.
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.
3-302.11; Priority; Raw chicken was stored above raw shrimp in the prep cooler. Raw beef was stored below raw chicken in the walk in freezer. Raw meats shall be stored according to final cook temperatures. CDI-Foods were rearranged. Food storage chart was provided and reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; The interior of the ice machine had black residues. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Ice machine was cleaned.; 4-501.114; Priority; There was no measurable chlorine solution in the sanitizing compartment of the 3-compartment sink. Chlorine sanitizing solutions shall measure 50-200ppm. CDI-Chlorine was added to water to be 200ppm for sanitizing. Utensils 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)(1) ; Priority; Cooked shrimp on window at 70F. Cooked sauce with onions on prep table at 70F. TCS(Time/Temperature Controlled for Safety) foods shall be held holt at 135F or higher. Sauce was cooked and placed on prep table for use for lunch. Educated to use TPHC procedures for this sauce; along with the items on the buffet. Shrimp was cooked and left after lunch and voluntarily discarded immediately.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cooked chicken and raw eggs in flip top cooler near fryer area at 53F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Unit display showed cooler in defrost mode. Items removed from cooler during inspection. Ensure no foods placed into cooler until ambient air is 37F or below and food can be kept at 41F or below. Defrost should not allow food to reach 53F; recommend having 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.
3-304.14; Core; Many wet wiping cloths stored on prep tables and surfaces throughout kitchen and front hibachi area. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Cloths placed into buckets during inspection. Cloth in hand or in bucket.
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.
4-903.11(A); (B) and (D); Core; Several metal bowls and containers stored with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Containers moved during inspection and stacked to allow air drying.
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; Handsink in sushi area had seaweed container in sink basin; blocking from using sink. Handsink near back prep tables blocked with rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Items moved during inspection and handsinks available for use once items were moved. Maintain hand sinks for use at any time.
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; Priority; Raw container of chicken stored on top part of flip top cooler sitting on top of cut raw vegetables. Beef in bottom of flip top cooler next to hard boiled eggs and bean sprouts and noodles on shelf below. Raw shrimp in container next to hard boiled eggs in walk-in cooler. Re-packaged raw chicken on speed rack in freezer above raw repackaged beef. Food shall be protected from cross-contamination by storing the foods with ready-to-eat items above raw foods and raw foods separated from other raw foods. Items all moved during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cooked chicken and carrots and peas and raw shell eggs in flip top cooler top above 41F. Around 50F. Ambient temperature of cooler at 51-53F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items in this cooler voluntarily discarded during inspection. Manager stated they have called company to service this 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Spray bottle of oven cleaner on shelf with opened containers of dry spices. Poisonous or toxic materials shall be stored so they can not contaminated food; equipment; utensils; linens and single-service items by separating the storage to an area not above food. Spray bottle moved during inspection.
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.
3-304.14; Core; Many wet wiping cloths stored on prep tables and surfaces throughout kitchen and front hibachi area. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Cloths placed into buckets during 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.
4-903.11(A); (B) and (D); Core; A few metal containers stored with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Containers moved during inspection and stacked to allow air drying. Not nearly as many as previous 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.