notedCode 3-302.15 Washing Fruits and Vegetables (A)Except as specified in par. (B) of this section and except for wholeOther
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (A)Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. (B) Fruits and vegetables may be washed by using chemicals as specified under sec. 7 204.12. Stickers left on cleaned and cut avocados.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Cleaning has improved greatly. Areas that still need improvement are grease build-up in hard to reach areas of equipment and on the ice build-up inside walk-in freezer.
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 2-103.11(A-P) - PIC Duties - (Pf) A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits C)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands E)Food sourcesPermits, training, and postings
2-103.11(A-P) - PIC Duties - (Pf) A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits C)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper SANITIZING of EQUIPMENT/UTENSILS L)Sign for clean TABLEWARE when returning to self-service areas M)No bare hand contact on RTE FOOD without prior approval N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness O)EMPLOYEES informed of illness reporting requirements P)Written procedures and plans are maintained and implemented when required. PIC did not go behind their staff and ensure that time as a public health control (TPHC) procedures were being followed in accordance with their agreed upon written procedures. Some TCS foods were left outside of any kind of temperature control or active monitoring by staff and PIC. PIC duties will be taken until overall managerial control improves in this facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-602.11; Core; Minor build-up inside kitchen ice machine basin and ice maker comparment. Equipment such as ice machines shall be frequently cleaned. Please have ice machine detail cleaned. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) Significant build-up of dried/hardened food debris observed on facility onion slicer machine. In discussion with PIC; it is unknown when the last use of the machine was. EC Wall will return in 10 days to ensure all equipment is cleaned and sanitized appropriately.
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) (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): Pot of fully cooked shrimp is sitting unattended by near by staff in grill area on counter shelving. Shrimp was observed sitting at 91F. In discussion with PIC; it is unknown how long the shrimp had been unattended by staff in this station. CDI: Shrimp discarded at inspectors request.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; There were no time-holding labels on any of the required foods per their policy upon EC Wall's arrival; food had already begun time-holding prior to arrival. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Verification required: EC Wall will return over the next 10 days to ensure time holding is being followed. If time holding can not be maintained in a way that ensures food safety - facility will have to return to cold/hot-holding of all TCS foods.
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; Two spray bottles containing chemical cleaners not labeled near soda bib station. Spray bottles shall be labeled with the common name of the contents. CDI: Owner labeled the bottles upon request.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Significant presence of flies observed in kitchen area. Premises shall be maintained free of pests. Practice better cleaning habits to rid kitchen of harborage sites and continue to work with a licensed pest control company.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Bulk container of raw salmon and avocados were stored on the floor inside walk-in cooler. TCS foods shall be stored at least 6 inches above floor. CDI: Food moved to shelving. Full points will be taken until violation improves. Provide adequate training to all staff on this matter.
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): Small silver serving bowls are being used as scoops and stored in direct contact with raw chicken and raw beef. CDI: Scoops removed. All food scoops must have a dedicated handle that does not come in contact with the food itself. This prevents raw chicken & beef spreading throughout kitchen when in use. Full points will be taken until violation improves. Provide adequate training to all staff on this matter.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in sushi prep area have deep scratches on the surface. Please have these replaced or resurfaced. 4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gaskets on reach-in coolers are cracked or split.
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; Kitchen equipment is heavily soiled. Oil inside fryers is extremely dark and full of large pieces of charred food. Gaskets are packed with food debris and exterior surfaces of grill equipment have thick greasy residue on them. Significant ice build-up is observed on the door threshold of walk-in freezer. Nonfood-contact surfaces of equipment shall be free of an accumulation of soiling. Please have this kitchen thoroughly cleaned.
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; Floors and walls are in need of thorough cleaning. Significant food debris is collecting inside floor drains and creating harborage areas for pests. Physical facilities shall be maintained clean.
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) Maintain TCS foods in cold holding at 41F or less. (P): Cooked tempura shrimp and cooked salmon skins inside small plastic baskets are holding outside temperature control and/or without a time-holding label. CDI: Staff voluntarily discarded the fish. Please ensure that staff is educated on the dangers of improper 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Bulk container of cut onions stored on the floor inside walk-in cooler. TCS foods shall be stored at least 6 inches above floor. CDI: Food moved to shelving.
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): Small silver serving bowls are being used as scoops and stored in direct contact with raw chicken and raw beef. Small plastic food-storage container being used as a scoop inside dry storage container. CDI: Scoops removed. All food scoops must have a dedicated handle that does not come in contact with the food itself. This prevents raw chicken spreading throughout kitchen when in use/hand contact with food is limited.
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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in sushi prep area have deepCleaning and sanitizing
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in sushi prep area have deep; dark scratches on the surface. Please have these replaced or 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.
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; Sushi prep area in is need of cleaning and organizing. Gaskets inside reach-in cooler doors with food debris inside them and minor ice build-up inside walk-in freezer by door hinges. Grill equipment and fryers are in need of cleaning. Nonfood-contact surfaces of equipment shall be free of an accumulation of soiling.
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): Employee drinks stored on lower shelving with exposed facility food in sushi area. Employee drinks and food stored on facility ingredient shelving.
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.
4-602.11; Core; Minor build-up inside kitchen ice machine basin and ice maker comparment. Equipment such as ice machines shall be frequently cleaned. Please have ice machine detail cleaned.
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.
3-501.13 (A); (B); (C ) Use approved thawing methods. (Pf) Several frozen packages of fish stored on bottom shelving near sushi cooler outside of temperature control or running water. CDI: Food items moved to cooler to thaw under temperature control. EC Wall suggested using running water below 70° as needed.
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; Few flies observed in kitchen area. Pests appear to be pulling trash through opening in outside dumpster. Premises shall be maintained free of 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.
4-501.11; Core; Gasket warped on corner of reach-in cooler door. Equipment shall be maintained in a state of good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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; Sushi prep area in is need of cleaning and organizing. Gaskets inside reach-in cooler doors with food debris inside them and significant ice build-up inside walk-in freezer. Grill equipment in need of cleaning. Nonfood-contact surfaces of equipment shall be free of an accumulation of soiling.
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.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. (C): Shared dumpster is missing a plug. Please contact management to have plug replaced.
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.
6-301.12 Hand Drying Provision (Pf) Paper towels missing from dispenser at back handwashing sink. CDI: Towels replaced.
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; PIC's personal use raw shell eggs stored over ready-to-eat sauces and produce inside walk-in cooler. Raw animal foods shall be stored based on final cook temperature; and below ready-to-eat foods. CDI: Eggs moved to bottom shelf during inspection. PIC stated he will take them home today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.13 (E ) Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) 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. Raw tuna thawed outside refrigerator inside sealed vacuum packaging that states fish must be removed from packaging prior to thawing. CDI: Thawing education provided; fish removed from packaging.
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.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. (C): Shared dumpster is missing a plug. Please contact management to have plug replaced.
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; Staining on ceiling tiles in back kitchen area. Physical facilities shall be maintained clean. Half points taken due to overall improvement in cleaniness.
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 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result: Several staff drinks stored on shelving with and above facility equipment items. CDI: Drinks 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.
4-602.11; Core; Minor build-up inside kitchen ice machine basin and ice maker comparment. Equipment such as ice machines shall be frequently cleaned. Please have ice machine detail cleaned. 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.
3-501.16 (A)(2) and (B); Priority; Two containers of fried chicken left sitting out at 70F under sushi prep counter. Food MUST be maintained cold-at 41F or below. CDI: Out of temperature food discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation; Containers of cooked food (cooked tofu; fried chicken; cooked broccoli) inside reach-in cooler and walk-in cooler without date markings. PIC stated food was from a previous day or two days prior. TCS foods prepared and held inside an establishment for more than 24-hours shall be dated. CDI: Date markings added.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; There were no time-holding labels on any of the required foods per their policy upon EC Wall's arrival; food had already begun time-holding prior to arrival. EC Wall observed labels being added only after bringing the lack of them to the PIC's attention. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. CDI: Unmarked food discarded in sushi area. Time-Holding MUST be maintained per the agreed TPHC procedure.
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; Two spray bottles containing chemical cleaners not labeled. Spray bottles shall be labeled with the common name of the contents. CDI: Owner labeled the bottles upon request.
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.
3-501.13 (A); (B); (C ) Use approved thawing methods. (Pf): Two frozen filets of salmon observed wrapped in plastic and thawing outside of temperature control on shelving below sushi prep area. Thawing must be accomplished by either 1) thawing under refrigeration or 2) under running water below 70F. CDI: Salmon placed inside reach-in cooler to continue thawing.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several food items stored on the floor inside walk-in freezer. TCS foods shall be stored at least 6 inches above floor. CDI: Food moved to shelving. Full points taken due to repeat violation. 3-307.11 Miscellaneous Sources of Contamination (C): Silver bowl containing cut vegetables are directly touching unprotected raw meats inside flip-top cooler. Food shall be protected from miscellaneous sourced of contamination. Store food inside reach-in if there is no room for it in top portion of flip-top cooler.
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 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; Several used food service gloves left scattered on sushi prep surface rather than being appropriately discarded. Sushi prep area in is need of cleaning and organizing. Grill equipment in need of cleaning. Nonfood-contact surfaces of equipment shall be free of an accumulation of soiling.
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; Ceiling tiles and light fixtures are dusty. Flooring in need of cleaning. Physical facilities shall be maintained clean.
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
6-305.11; Core; Employee jacket stored with facility dry storage items. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result: Staff drink stored on shelving with and above facility food items. CDI: Drink 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (PF): Container of cooked tofu had not been cleaned prior to adding more product to the container and had multiple date-markings from older batched on the container. CDI: Container taken to be cleaned. 4-602.11Cleaning 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): Container of cooked tofu had not been cleaned prior to adding more product to the container and had multiple date-markings from older batched on the container. CDI: Container taken to be cleaned. 4-602.11; Core; Pink build-up inside kitchen ice machine basin. Equipment such as ice machines shall be frequently cleaned. Please have ice machine regularly detail cleaned.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility has tempura shrimp and cooked salmon skins to their 4-hour time holding procedures but did not update their documentation to reflect this change. Tempura and salmon skins did not have a time stamp on them during inspection. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority. CDI: Documentation updated and time stamp added. Full points will be taken if this violation continues.
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
4-301.11; Priority Foundation; There is not enough refrigeration space to store all of establishments food items. Several bowls of food are being stored outside of temperature control in flip-top portion of cooler because there is not room below to store it. Food is consistently stored on the floor inside walk-in units due to lack of space. Equipment for cooling and holding cold shall be sufficient in number and capacity to provide food. temperatures of 41F or below. CDI: EHS discussed lack of storage with PIC again. Please consider reducing delivery frequency to allow more space within the facility. Consider doing an inventory of storage items to free up space. We must store food items appropriately. Full points taken due to repeat violation.
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; Few flies observed in kitchen area. Premises shall be maintained free of pests. Repeat Violation.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several food items stored on the floor inside walk-in cooler. TCS foods shall be stored at least 6 inches above floor. CDI: Food moved to shelving. Full points taken due to repeat violation. 3-307.11 Miscellaneous Sources of Contamination (C): Silver bowls containing food items are directly touching unprotected raw meats inside flip-top cooler. Food shall be protected from miscellaneous sourced of contamination. Store food inside reach-in if there is no room for it in top portion of flip-top cooler.
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 in-use utensils are held being help between uses in a container of soiled water at 78F on stove top. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: in a container of water if the water is maintained at a temperature of at least 135F and the container is frequently cleaned. Please use thermometer to make sure that water is holding at 135F or above.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Handle on rice cooker is broken. Equipment shall be maintained in a state of good repair. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Prep sink basins are soiled with food debris. Clean sink basins at a frequency necessary to prevent recontamination of equipment and 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.
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 build-up inside dining room chest freezer; cleaning needed on gaskets and inside reach-in coolers. Shelving inside walk-in units in need of cleaning. Nonfood-contact surfaces of equipment shall be free of an accumulation of soiling.
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.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. (C): Shared dumpster is missing a plug. Please contact management to have plug replaced.
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; Ceiling tiles and light fixtures are dusty. Walls and flooring inside dish area in need of cleaning. Physical facilities shall be maintained clean.
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
6-305.11; Core; Employee AirPods; and keys stored with facility dry storage items; employee phone stored on prep cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
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; Walls and flooring inside dish area in need of cleaning. Physical facilities shall be maintained clean. 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.
4-501.11; Core; Gaskets badly torn on reach-in unit. Equipment shall be maintained in a state of good repair. 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.
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; Cleaning needed on gaskets and inside reach-in coolers. Shelving inside walk-in units in need of cleaning. Hood ventilation system observed dripping with grease build-up. Nonfood-contact surfaces of equipment shall be free of an accumulation of soiling. Full points taken due to 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.
4-602.11; Core; Minor black build-up inside kitchen ice machine basin. Equipment such as ice machines shall be frequently cleaned. Please have ice machine detail cleaned. No points taken due to improvement.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Large container of liquid eggs left on prep sink outside of temperature control. Bowl of chicken inside batter left on prep cooler cutting board. Frozen imitation crab left on dry-storage shelving. See above chart. TCS foods shall be maintained cold at 41F or below. CDI: Items moved to cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation; Containers of cooked food (noodles; chicken; cooked broccoli) inside reach-in cooler and walk-in cooler without date markings. PIC stated food was from a previous day. TCS foods prepared and held inside an establishment for more than 24-hours shall be dated. CDI: Date markings added.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility has added eggrolls to their 4-hour time holding procedures but did not update their documentation to reflect this change. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority. CDI: Documentation updated; no points taken at this time.
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; One pray bottle containing a solution not labeled. Spray bottles shall be labeled with the common name of the contents. CDI: Owner labeled the bottle upon request.; 7-201.11; Priority; Aerosol air freshener and a spray bottle of bleach cleaner left above dry storage items. Toxic chemicals shall be stored so they cannot contaminate food; equipment; dry storage; or single-use items. CDI: Chemical items removed.
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
4-301.11; Priority Foundation; There is not enough refrigeration space to store all of establishments food items. Tofu cooling on crowed shelving outside of temperature control; frozen imitation crab left on dry storage shelving. Several gallon containers of soy sauces are stored on the floor near dry storage area. Equipment for cooling and holding cold shall be sufficient in number and capacity to provide food. temperatures of 41F or below. CDI: EHS discussed lack of storage with PIC again. Please consider reducing delivery frequency to allow more space within the facility. Consider doing an inventory of storage items to free up space. We must store food items appropriately. Full points taken due to repeat violation.; 3-501.15; Priority Foundation; Fried tofu is stored in a dirty cardboard box on top of a row of rice cookers to cool. Metal pans should be available for cooling food. Food shall be cooled by placing the food in shallow pans; separating the food into thinner portions and using rapid cooling equipment inside containers used to facilitate heat transfer. CDI: Food placed into appropriate containers and moved to walk-in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Fried tofu cooling inside an unlined; absorbent cardboard box. Cardboard boxes are absorbent; and unable to be properly cleaned and sanitized. Food shall be protected from miscellaneous sources of contamination. DO NOT store food inside cardboard boxes. Only items meant to be cleaned and thoroughly sanitized must be used. CDI: Tofu placed in an appropriate container.
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 fish over produce; and ready-to-eat sauces inside sushi reach-in cooler. Raw chicken over raw fish and raw pork inside walk-in cooler. Raw animal foods shall be stored based on final cook temperature; and below ready-to-eat foods. EHS will return on Monday to ensure that storage order is being followed. Storage order educational resources provided during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Black build-up inside kitchen ice machine basin. Equipment such as ice machines shall be frequently cleaned. Please have ice machine detail cleaned.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Large container of cut/shredded cabbage stored on metal shelving outside of temperature control; above 41F. TCS foods shall be maintained cold at 41F or below. CDI: Cabbage added to 4-hour time holding procedures.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation; Containers of cooked food (noodles; chicken; etc.) inside reach-in cooler without date markings. PIC stated food was from a previous day. TCS foods prepared and held inside an establishment for more than 24-hours shall be dated. EHS to return to ensure that food is dated.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed PIC adding 4-hour time labels to food after EHS arrival; food had already begun time-holding prior arrival. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. CDI: EHS reminded PIC to add labels when removing food from cooler. No points taken at this 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
4-301.11; Priority Foundation; There is not enough refrigeration space to store all of establishments food items. Equipment for cooling and holding cold shall be sufficient in number and capacity to provide food. temperatures of 41F or below. CDI: EHS discussed lack of refrigeration and moving items around. Additional items being added to time-holding procedures. Full points taken due to repeat violation.
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; Few flies observed in kitchen area. Premises shall be maintained free of 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food stored on the floor inside walk-in freezer; walk-in cooler; and in dry storage areas. TCS foods shall be stored at least 6 inches above floor. Full points taken due to repeat violation.
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.
minorCode 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; Sushi to-go containers are stored upright along the top of the sushi display refrigerator. Cover or invert containers. Full points taken due to repeat violation.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Gaskets torn on reach-in unit. Equipment shall be maintained in a state of good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 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 build-up inside dining room chest freezer; cleaning needed on gaskets and inside reach-in coolers. Shelving inside walk-in units in need of cleaning. Nonfood-contact surfaces of equipment shall be free of an accumulation of soiling.
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; Ceiling tiles and light fixtures in need of cleaning. Walls and flooring inside dish area in need of cleaning. Physical facilities shall be maintained clean.
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
6-305.11; Core; Employee AirPods; and multi-vitamins stored with facility dry storage items. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.; 6-303.11; Core; Very dim lighting noted inside walk-in freezer. Consider cleaning lightbulb casing or introducing more light. No points taken.
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.
4-601.11 (A); Priority Foundation; Several plastic containers; plastic lids and knives stored clean had food debris; build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Items moved to 3 comp sink for rewashing. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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; One container of raw tuna sitting on shelf 54F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Tuna discarded. Do not leave food sitting out on counters or shelves. Repeat.
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
4-301.11; Priority Foundation; There is not enough refrigeration space to store all of establishments food items. EQUIPMENT for cooling and holding cold shall be sufficient in number and capacity to provide FOOD temperatures of 41F or below. CDI: REHS discussed lack of refrigeration and moving items around. Repeat.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food stored on the floor inside walk in freezer. TCS foods shall be stored at least 6 inches above floor. Repeat.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14; Core; Wet cloths stored on prep tables and buckets weak. Wet cloths shall be stored in sanitizer at correct concentration when not in use. 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.
minorCode 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; Sushi to-go containers are stored upright along the top of the sushi display refrigerator. Cover or invert containers. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and 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.