Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed food at the sushi bar being stored inside of trash can.- Food shall be stored in a clean location.- Please do not store food in trash cans.
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.
4-501.11; Core; Observed torn gaskets on walk in cooler and sushi coolers. There is also ice buildup inside of sushi cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair items
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; Cleaning is needed on equipment throughout such as the hoods; handsinks; sides of cooking equipment; etc... Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed
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; Cleaning is needed on floors throughout; especially underneath/behind equipment.- Physical facilities shall be clean.- Please clean floors
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; One container of eggs were sitting out at room temperature.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to cold hold unit
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-501.12; Core - Cutting boards in sushi area had several deep knife cuts...Damaged cutting boards with deep cuts and gouges shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
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; Cleaning is needed on equipment throughout such as the hoods; sides of cooking equipment; etc... Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed
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; Cleaning is needed on floors throughout; especially underneath/behind equipment.- Physical facilities shall be clean.- Please clean floors
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 - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods and provided and explained TPHC form to PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-903.11(A); (B) and (D); Core - Many clean food containers; bowls; etc. were stacked while wet. Several utensils were stored with food/mouth portion up.- Clean food equipment and utensils shall be stored in clean; dry location; where they are not exposed to splash and other contamination. They shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers/dishes and completely air dry before stacking. Cover or invert clean dishes/food containers/pans in storage.
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; Core - Cutting boards in sushi area had several deep knife cuts...Damaged cutting boards with deep cuts and gouges shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
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.
4-601.11 (A); Priority Foundation - (REPEAT) Some utensils stored as clean had food debris on them. A few clean food containers with stickers on exteriors were stacked together (old stickers/residues on container exteriors can stick to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. 4-602.11 (E); Core - A few soda dispensing nozzles had black/slime build-up on them...Equipment such as ice bins and beverage dispensing equipment (soda nozzles; etc.) shall be cleaned frequently enough to prevent soil or mold build-up...CDI by cleaning nozzles.
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.
3-302.11; Priority - (REPEAT) In make line top/bottom; raw shell eggs and raw beef were stored above ready-to-eat foods...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods. 3-302.11(A)(4); Core - In make line bottom unit; some foods (not cooling) were uncovered...Unless actively cooling; foods in storage shall be kept covered...Cover foods as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods and provided and explained TPHC form to PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation - (REPEAT) Open package of bean sprouts (opened more than 24 hours ago) and cooked soups; chicken; and other in-house cooked foods in freezer had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. ..CDI by placing dates on foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority - One spray bottle with pink liquid was not labeled...Working containers of chemicals; sanitizers; etc. shall be labeled with common name of product inside them...CDI by voluntarily discarding bottle with liquid.
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
6-501.112; Core - Many dead roaches were on flat sticky board on floor by ice machine...Dead insect and other pests must be removed from control devices and the premises at the frequency that prevents their accumulation; decomposition; or the attraction of pests...Remove sticky board with dead roaches.
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 - (REPEAT) Quaternary ammonium (QA) concentration in one sanitizer bucket was a little less than 150 ppm (minimum requirement for type of QA used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing correct sanitizer concentration in bucket.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-101.19; Core - (REPEAT) Many shelves; trays and counters were lined with absorbent cloth and aluminum foil; which were soiled and/or damaged (bottles/containers of foods; etc. were stored on top)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cloth and foil from shelves; trays and counters. Consider using nonabsorbent metal trays or vinyl liners on shelving/trays. 4-205.10; Core - In walk-in cooler and freezer; many inverted beverage trays were used to elevate foods above floor. These trays are not approved "shelving"..Except for toasters; mixers; microwave ovens; water heaters; and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Provide approved shelving or racks (meeting ANSI/NSF certification) to elevate food above floor. 4-501.11; Core - (REPEAT) Several wire and solid metal shelves were rusty/damaged...Food service equipment shall be kept in good repair...Replace rusty shelves with similar approved equipment. 4-501.12; Core - Cutting boards in sushi area had several deep knife cuts...Damaged cutting boards with deep cuts and gouges shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
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 - (REPEAT) Observed soiled wire and solid metal shelves; one-eyed burner; interior bottoms of fryers; push carts; refrigerator door handles and gaskets. Several sinks and other equipment had old protective plastic on undersides or exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove all old protective plastic from equipment.
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; Core - One dumpster used by restaurant had no drain plug...Trash/recycling receptacles with drains shall have plugs in place...Contact property owner to have trash company replace missing drain plug.
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 - Caulk between some sinks and walls or by splashguards (including in bathrooms) was damaged; cracked or very bumpy and hard to clean...Physical facilities shall be kept in good repair...Replace damaged caulk; ensuring it is smooth and easy to clean. 6-501.12; Core - Observed soiled ventilation hood filters; flooring; walls. Bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surface/fixtures above.
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.
3-302.11; Priority - In walk-in cooler; raw chicken was stored above raw beef...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Electric food slicer had dried food debris on it; and several utensils; knives; etc. stored as clean also had food debris on them...Food contact surfaces shall be clean to sight and touch...CDI by cleaning slicer and placing soiled items at dishwashing area.; 4-501.114; Priority - Chlorine concentration in one sanitizer spray bottle was less than 50 ppm...The chlorine concentration shall be at least 50 ppm but should not exceed 200 ppm...CDI by filling bottle with correct chlorine sanitizer strength.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods or placing on time as a public health control (for cut lettuce).
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 - A few foods from cans (mushrooms; bamboo shoots; etc.) kept more than 24 hours had no dates. Cooked soups in freezer had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. ..CDI by placing dates on foods.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation - On one menu; rare beef eye round and other dishes with beef can be served raw or undercooked; but no asterisks were by these foods; and consumer advisory had no disclosure statement (only reminder statement was on menu)...Animal origin foods that can be served raw or undercooked shall be identified with an asterisk or using other means. The asterisk shall refer to a disclosure statement that states *May be served raw or undercooked and also a reminder statement: "Consuming raw or undercooked meats; poultry; seafood; shellfish or eggs may increase your risk of foodborne illness"...Provide required consumer advisory on menu...Not corrected 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Chicken pieces were cooling in tightly covered container with 6 inch food depth and considerable condensation on interior bottom of lid. Smaller container of cooked chicken was stacked on top...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; adding ice as ingredient; arranging food in cooler to provide maximum heat transfer (not stacking pans) to allow air flow around containers; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.; 4-301.11; Priority Foundation - Sushi area reach-in refrigerator was maintaining foods at 48F or less...Equipment for cooling and cold hlding food shall be sufficient in number and capacity to provide proper food temperatures...CDI by removing all foods from refrigerator and propelry refrigerating. Until refrigerator is repaired; do not store any foods in this unit.
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.
3-302.12; Core - Some bottles of sauces and containers of dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 - Some live fruit flies were flying around tea dispensing/wait station area...The premises shall be maintained free of insects...Rid the facility of fruit flies using methods approved for food service establishments.
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 - A few boxes of food were stored on floor in walk-in freezer...Food shall be stored at least 6 inches above floor...Elevate boxes 6 inches above floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14; Core - Chlorine concentration in a few sanitizer buckets was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing correcting chlorine concentration in buckets.
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 - A few rice scoops were stored in warm water at 116F. A bowl without handle was stored in bulk container of dry food...During pauses in food preparation or dispensing; the utensils used shall be stored on dry; clean surface OR in food with handle extending out of food OR in hot water at 135F or above...Store rice scoops as stated above. Only use scoops with extended handles to dispense food.
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 - Many clean food containers; bowls; etc. were stacked while wet. Several clean bowls; plates; pans; etc. were stored with food contact sides unprotected. Sushi knives (stored as clean) were stored in soiled knife holder...Clean food equipment and utensils shall be stored in clean; dry location; where they are not exposed to splash and other contamination. They shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers/dishes and completely air dry before stacking. Cover or invert clean dishes/food containers/pans in storage.
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 - Observed unapproved equipment in facility that were labeled "Household use only": Zojirushi rice cooker; Ninja blender; Cuisinart oven. Also; a small food prep table in kitchen was made of completely wood top and bottom shelves and legs...Except for toasters; mixers; microwave ovens; water heaters; and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved items from facility and replace with approved equipment. See commercial equipment certification sheet provided to know what equipment is approved and what is not approved for your restaurant kitchen.; 4-502.11(A) and (C); Core - A few food containers/lids were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - Several wire and solid metal shelves were rusty/damaged...Food service equipment shall be kept in good repair...Replace rusty shelves with similar approved equipment.; 4-101.19; Core - Many shelves; trays and counters were lined with absorbent cloth and aluminum foil; which were soiled and/or damaged (disposable food containers; clean food containers; etc. were stored on top)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cloth and foil from shelves; trays and counters. Consider using nonabsorbent metal trays or vinyl liners on shelving/trays.
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 - Observes soiled wire and solid metal shelves; interior bottoms of fryers; push carts; refrigerator door handles and gaskets. Some clean containers had old tape and sticky residues on exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove all old tape/residues from containers.
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.
5-501.111; Core - One dumpster had no top lids; and interiors were badly rusted out...Trash and recycling receptacles shall be kept in good repair...Contact property manager to have dumpster 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.
6-501.11; Core - Caulk between some sinks and walls or by splashguards (including in bathrooms) was damaged; cracked or very bumpy and hard to clean...Physical facilities shall be kept in good repair...Replace damaged caulk; ensuring it is smooth and easy to clean.; 6-501.12; Core - Observed soiled ventilation hood filters and flooring under cooking line/fryers and shelving. A few floor drains were soiled. Bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surface/fixtures above.
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 Raw fish being store dover ready to eat shrimp and mussels in walk in refrigerator. 3-302.11Other
Official wording
Food separated & protected
Inspector’s notes
Raw fish being store dover ready to eat shrimp and mussels in walk in refrigerator. 3-302.11; A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and (b) Cooked READY-TO-EAT FOOD; P CDI This was corrected during inspection by moving cooked products to shelving unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Raw tuna filets in reduced oxygen packaging being stored in package during thawing in walk in refrigerator.3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Raw tuna filets in reduced oxygen packaging being stored in package during thawing in walk in refrigerator.3-501.13 ; (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. Core;
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.
minorCode Food products observed stored on the floor in walk in refrigerator. 3-305.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Food products observed stored on the floor in walk in refrigerator. 3-305.11; Core; (A) Except as specified in(B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
The following items observed in poor repair: The rice cooker insert pot has peeling surface coating; the gasket on the makeline prep refrigerator is in poor repair; rice scoop observed with shaved plastic; handle on rice cooker had duct tape wrap. Repair and/or replace all equipment; utensils in poor repair that can no longer be cleaned due to disrepair. 4-501.11; Core; ) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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 The hand sink shared by the bar and sushi station is not providing sufficient capacity of water due to a connected line. Another sink was used for temporary handwashing until sink can be repaired.5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
The hand sink shared by the bar and sushi station is not providing sufficient capacity of water due to a connected line. Another sink was used for temporary handwashing until sink can be repaired.5-205.15; Core A plumbing system shall be maintained in good repair.
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.