notedCode 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedure for clean-up of vomiting and diarrheal events available to review during the current inspection. Corrected during inspection (CDI)Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedure for clean-up of vomiting and diarrheal events available to review during the current inspection. Corrected during inspection (CDI); the written procedure provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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). (A) Food shall be protected from cross contamination by: (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. - Standing cooler: the in-house frozen marinated tilapia stored above commercial-packed plantains and potato strips. CDI - the tilapia was restored under the plantains and potato strips.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200ppm. - Observed 2 sani-buckets with a chlorine concentration of less than 50 ppm. CDI - the sanitizer remixed to 50ppm.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200ppm. - Observed 2 sani-buckets with chlorine concentration higher than 200 ppm. CDI - the sanitizer diluted to 100 ppm.
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 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food employee with a plastic wristband. Educational provided. CDI - the wrist band removed.
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.
notedCode 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of foodCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. - Observed 3 buckets of sanitizer containers used for wet wiping cloths stored on the floor. CDI - the wiping cloths and buckets were restored above the floor.
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 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) (B) In-use utensils for food that is not time/temperature control for safety (TCS) food must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed multiple dry goods containers with a scoop that has no handle stored in it. Educational provided. CDI - the cups with no handle removed from dry goods containers.
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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed wetness on stacks of clean pans. Educational provided. CDI - the pans restacked to allow air drying. - Self-service area: the vat for clean bowls storage has debris and stains at the bottom. CDI - the bottom of the vat cleaned; the bowls rewashed.
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 4-202.16 Nonfood-Contact Surfaces (C) 4-101.19/4-202.16 Non food-contact surfacesof equipment that are exposed to splashCleaning and sanitizing
4-202.16 Nonfood-Contact Surfaces (C) 4-101.19/4-202.16 Non food-contact surfacesof 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. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed mop sink area: the wall-stand that hangs the water hose is made of a wooden block with cracks and crevices; and is not corrosion-resistant. - Prep table section: self under the table with cardboard as a shelf liner. Discussed the matter with the person in charge (PIC) 4-501.12 Cutting Surfaces (C). 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. - 2 cutting boards with scoring surfaces that need to be 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.
5-205.15 Maintain a plumbing system in good repair. 5-205.15 (B) Leak pipe etc. not imminent threat 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed 1 handsink with a hot water faucet leaking. - Observed no air gap at 1 of the prep sink drain pipes to the floor drain. CDI - the prep sink drain pipe lifted to 1" above the floor drain flood rim.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed female restroom ceiling tiles with absorbent; non-smooth materials. Some ceiling tiles have been visible with stains. Discussed the matter with 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Observed employee food/personal food stored with adequate separation or designated area in the walk-in cooler and standing cooler. Discussed the matter with PIC.
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.
4-903.11(A); (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. Provide adequate space for air-drying dishes. [REPEAT]
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.
4-205.10; Core; Hamilton Beach mini blender labeled for Household Use Only. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If you would like to use for employee use ONLY; add labeling “employee use only”. If you need a blender for commercial/restaurant use; obtain a commercial grade blender. 4-501.11; Core; Reach-in unit door seals torn in middle kitchen. PIC stated these are already on order. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace these items. [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.
notedCode 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; Ice machine by far wall drink station with microbial film buildup along interior arm. Ice scoops pan with residue accumulation. Residue accumulation along sides of cook equipment and on low storage shelves in beverage areas. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Scoop holder returned for cleaning during inspection. Increase cleaning frequency to these areas.
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.
5-501.116; Core; Grease receptacle with heavy oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. 5-501.115; Core: Some loose litter on ground outside back door and around the dumpsters. Old discard equipment items sitting outside with pooled water. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. Remove the old discard equipment. [REPEAT]
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.
6-501.12; Core; Residue accumulation along floors under and around equipment and storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304.11; Core; Excessive smoke/fume buildup in dining area. If necessary to keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes; mechanical ventilation of sufficient capacity shall be provided. Have ventilation and cooking hoods systems serviced to ensure working properly. 6-403.11; Core; Employee foods stored comingled with restaurant foods in glass door tall unit in front kitchen. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep employee foods in a separate and designated space. Recommend labeling a large plastic tote bin for -Employee Use Only- to use for employee storage of foods/beverages.
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.
3-302.11; Core; Containers of prepared foods stored under open wire shelving without covers in walk-in coolers and reach-in units. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). CDI- Covers added during inspection. [REPEAT]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; Rice cooker with interior non-stick coating badly peeling off. Some pans stored as clean with food debris remaining and others with old date stickers remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled pans returned for additional cleaning during inspection. PIC ordering replacement rice cooker insert. 4-602.11; Core; Ice chute of soda machines with some residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. [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.
3-501.16(A)(2) and (B); Priority; Cold-Holding: Several full containers of sliced cream cheese all stacked together in tightly covered plastic containers holding too warm in walk-in cooler at 42.5F. In the main kitchen prep unit; container of cooked chicken stored up above another container in the top section of the prep unit; holding too warm at 55F. A pan of liquid egg stored loosely up on top of another pan in this same unit; also holding too warm at 44F. Rice in the sushi island low unit across from hot grill holding at 42.5F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Chicken and liquid egg voluntarily discarded by PIC during inspection. Rice and cream cheese moved to walk-in freezer for fast cooling. Recommend having walk-in cooler and hibachi cold-hold unit serviced and temperatures reduced to ensure able to hold TCS foods at 41F and less. Installing plastic air curtains at walk-in cooler entrance may also help improve cold-holding.
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; Multiple live flies observed in the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. [REPEAT]
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.
2-303.11; Core; One food employee observed wearing large bracelet while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Ensure employees educated on Food Code requirements.
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; Core; A couple buckets of sanitizer stored on the floor. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Containers moved to low shelf during inspection. [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.
6-501.11; Core; Floor tile damage at entrance to walk-in cooler. Floor grout worn down between some of the floor tiles throughout. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. [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.
2-401.11; Core; Bowl of employee food on prep table for eating while working. Employee beverage stored on high half-wall above food prep and clean dish storage area. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage and food moved during inspection. Provide employees breaks as required; so can go have lunch and/or rest.
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.
2-301.14; Priority; Handwashing: Employee at kitchen cook line observed scratching neck/head with bare hands; then not going to wash hands before returning to duties. In sushi island section; food employee has bowl of rice to eat up on prep counter; currently cooking food for service. Wash hands after touching bare human body parts; After using the toilet room; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; or eating; After handling soiled EQUIPMENT or UTENSILS; When switching between working with raw FOOD and working with READY-TO-EAT FOOD; Before donning gloves for working with FOOD; and After engaging in other activities that contaminate the hands. CDI- Food handler rewashed hands. Employee food moved.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Shellstock Tags: A pan of fresh clams and pan of mussels in shell observed in walk-in cooler. When asked; PIC stated they do not currently maintain the shellstock tags; but he has seen them come in with product. PIC verified they do receive the shellstock as fresh product. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label; Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained and reference provided. PIC to start maintaining tags with product; and start recording required use dates on the tags.
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.
3-302.11; Core; In walk-in cooler and reach-in units; a few containers of prepared foods stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). CDI- Covers added during inspection. 3-302.11; Priority: In walk-in freezer; trays of ground beef stored under trays of raw chicken. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. [REPEAT]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Soda nozzles at the soda machine and ice chute with heavy residue accumulation. Ice machine by drink station with pink/black microbial film buildup along ice baffle and interior side walls. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. 4-601.11(A); Priority Foundation; At the main cook line; observed food employee place large bin directly on the floor; fill the bin with flour; then place the bin up on the food prep cutting board surface at the main prep unit; then move bin to a low shelf on a cart. Afterwards; he did not sanitize the cutting board prep surface. No sanitizer made up and available to facilitate cleaning prep counters. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Sanitizer buckets prepared and surface sanitized during inspection. [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.
3-501.14; Priority; Cooling Rate: Noodles in low cooler in Sushi Bar section holding at 49F; observed in large/deep pans and all stacked tightly together. PIC stated made about an hour ago so still cooling; will place in walk-in for a bit. When checked an hour later noodles back in same place and still at 49F. This is too slow. In range of 70-41F need cooling rate of 0.12 or greater. CDI- Product moved to walk-in freezer for stronger cooling. Recommend preparing these items the night before and placing in walk-in cooler in shallow metal pans on speed rack so have adequate space and time to cool properly. Recommend only placing foods in this low unit that have already been cooled to 41F and less in the larger coolers; and do not pack so full; so unit can have improved airflow. Have this unit serviced and temperature reduced to ensure can maintain foods at 41F and less.
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.
5-501.16; Core; Rear kitchen handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink. 5-501.116; Core; Grease receptacle with heavy oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. 5-501.110; Core; Top lids of dumpster and grease receptacle left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters and receptacle closed. 5-501.115; Core: Some loose litter on ground outside back door and around the dumpsters. Old discard equipment items sitting outside. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. Remove the old discard equipment.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; PIC does not have Written Methods set up for a whole lot of TCS foods being held on Time as Public Health Control (TPHC) in hot bar section; cold bar section; and sushi bar section. Tracking times are not being updated; observed several that expired 5:45pm when it was 7pm. When asked; PIC stated for time; using time as one block for everything in that section; instead of individual items. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control (or proper final cook temperature if meat/seafood cooked from raw). The FOOD shall 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. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. VR-VERIFICATION REQUIRED. Complete so legible; a Written Methods for TPHC form; for each of the sections: Hot Bar; Cold Bar; Sushi Bar. Your REHS Joanne Rutkofske at 919-623-0459 will return by August 8; 2025 to verify this documentation is properly set up; and that start temperatures are being added to the hold times. For Tracking of foods placed on TPHC; in addition to the 4-hour time range marked on the sneeze guard glass; please also note the start Temperature of the product; so it can be verified items are starting at the correct temperature. Proper start temperatures are required for using this method. In the Sushi Bar section; you can use a log book with a pre-printed list of items; for documenting the start temperatures. Make sure times and temperatures marked on the glass sneeze guards are legible.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on squeeze bottle of sanitizer. Buckets of sanitizer still have original food (sauce) labels; have not been relabeled as Sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling corrected/added during inspection. 7-202.12; Priority; Sanitizer concentration too high; tested at over 1;000ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm. [REPEAT]
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: Noodles in low cooler in Sushi Bar section holding at 49F; observed in large/deep pans and all stacked tightly together. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Products moved to walk-in freezer for stronger cooling.
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 live flies observed in the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. 6-202.13(A); Core; Open fly strips hanging over front walkway in kitchen by main cook area; where food and clean dishes travel. Insect control devices shall be installed so that: The devices are not located over a FOOD preparation area; and dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Move the fly strips.
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.
3-304.14; Core; Damp wiping cloths left out on counters. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Cloths returned to sanitizer during inspection. 3-304.14; Core; Buckets of sanitizer stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. Move containers to a low shelf; or set up on plant stand or soda crate.
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; In main kitchen; tongs hung on low handle at the fryer where can brush up against pants. In sushi island; clean knives stored wedged under wet bus tubs. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Utensils returned for cleaning during inspection. [REPEAT]
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; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. [REPEAT]
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; Priority Foundation; Large plastic lid on flour bin has large crack through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- PIC to order replacement lid. 4-205.10; Core; Hamilton Beach mini blender labeled for Household Use Only. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender. If you would like to use for employee use only; add labeling “employee use only”. If you need a blender for commercial/restaurant use; obtain a commercial grade blender. [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.
notedCode 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. This is a newly permitted facility; permitted 3/24/2025; so has 210 days from date of permitting to comply with CFPM requirements.
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.
2-401.11; Core; Employee beverages stored on high half-wall above food prep area. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.
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.
3-302.11; Core; In walk-in cooler and reach-in units; containers of open prepared foods stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. 3-302.11; Priority: In walk-in freezer; trays of raw chicken stored above trays of beef; and pastry shells stored below seafood. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Ice machine at drink station with pink/black microbial film buildup along ice baffle. Ice up to level of the baffle. Soda nozzles at at soda machine and ice chute with pink/black residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly.
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; Hot-Holding: Multiple hot-held TCS foods at the self-service hot bars holding below 135F as shown in above grid. When asked; PIC verified these foods are not currently being held using TPHC. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. Recommend using TPHC for problematic hot bar items (ex.- tempura veggies; crawdads; fried dumplings). CDI- Off-temperature products voluntarily discarded by PIC 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.
3-501.16(A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the hibachi bar and low cold-hold unit at the hibachi bar holding above 41F as shown in above grid. Cut cabbage in walk-in cooler at 44F. At kitchen prep unit; chicken at 46F and shrimp at 51F with items overstacked in large/wide pans. In sushi prep unit; shrimp in top section holding at 55F; PIC stated prep/cooling <1hr. At cook line; black beans in sauce sitting out on ingredients cart; measured at 80F. Cooked beans are a TCS food. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. TCS foods still within 2-hours of pre/handling moved to larger/stronger cold unit for active cooling. Ensure TCS foods are cooled to 41F and less before placing in open service wells or top sections of prep units. Recommend having walk-in cooler and hibachi cold-hold unit serviced and temperatures reduced to ensure able to hold TCS foods at 41F and less.
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
7-102.11; Priority Foundation; Labeling missing on squeeze bottle of cleaner stored above the kitchen entrance handwashing sink. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. 7-207.11; Priority; Medications stored over food storage. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled (what they are) and located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Medications moved away from food.
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.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients in dry storage; kitchen; and hibachi/sushi island. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
2-303.11; Core; Food employee observed wearing metal bracelet while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
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.
3-304.12; Core; Knife stored at prep unit observed wedged in soiled space between pieces of equipment. In sushi island; clean knives stored wedged under bus tubs. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Utensils returned for cleaning 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.
4-903.11(A); (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Unwrapped single-service cups stored food-side up in dispenser with no top cover in place. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Add covering to the dispenser.
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; Priority Foundation; Multiple plastic food storage containers/lids stored as clean or in use observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids/containers voluntarily discarded by PIC 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.
5-501.110; Core; Top lids of dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.11; Core; Water is dripping down from the ceiling near the ice machine. PIC stated they may have a roof leak. Water also dripping down from an open pipe at the ceiling near the ice machine. Four lights are out over the cook area. PHYSICAL FACILITIES shall be maintained in good repair. Replace the burnt out lights. Repair the ceiling leaks. Find out what the open ceiling pipe goes to; does it need piping added to go to drain; or something that needs to be removed or capped off.
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.