notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - FrequencyCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Ice machine interior had minor buildup in its interior during the inspection. Food contact surfaces on equipment such as soda nozzles and ice machines shall be cleaned at a frequency necessary to prevent residue accumulation.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); Live flies were observed inside of the kitchen area and landing on hot holding units. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for warmer months.
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; Wet wiping cloths were observed being held outside of sanitizer. Other wiping cloths were being stored in a solution with an untraceable concentration. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Use sanitizer buckets at a proper concentration for this purpose.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Knife was found slid between sides of equipment that are not frequently or easily cleanable. Equipment shall be stored in a clean area where it is not exposed to potential contamination.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Wiring above prep top units in the food preparation area has heavy dust accumulation. Non food contact surfaces shall be kept free of soil residue and other debris.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (A); Ceiling around vent in the service station and a dry storage area have dust building and should be cleaned. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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.
2-301.12 (A);(B); Employee was observed properly washing hands; but then turning the handwashing sink off with their bare hands. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). Employees were educated during the inspection.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw chicken was stored directly over eggs in a reach in cooler. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14; Core; Repeat; Wet wiping cloths were observed being held outside of sanitizer. Other wiping cloths were being stored in a solution with an untraceable concentration. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Use sanitizer buckets at a proper concentration for this purpose.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Repeat; Black plastic containers were found being stacked closely together after they were cleaned. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Piping in walk-in freezer is leaking and has large amount of ice buildup. Equipment shall be maintained in a state of good repair. Address this issue to prevent ice falling on to food.
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.
3-304.14; Core; Wet wiping cloths were observed being held outside of sanitizer. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Use sanitizer buckets for this purpose.
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.
5-202.12 Handwashing Sinks; Installation (C); One handwashing sink in the men's restroom was not reaching 100F after being ran for several minutes. Handwashing sinks shall provide hot water at 100F or above that is accessible for customers and employees. Have handwashing sink adjusted to reach 100F.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); Multiple live flies were observed inside of the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for warmer months.
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.
minorCode 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); Scoops with no handles were found being stored inside food containers. If utensils are stored inside of food containers; they shall have handles that are above the food in order to prevent potential contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Black plastic containers were found being stacked closely together after they were cleaned. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker residue is remaining on containers' non food contact surfaces that are being stored as clean. Non food contact surfaces shall be kept free of soil residue and other debris.
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; Lettuce that was taken from the walk-in in a bag and portioned into foam clamshell boxes measured ~50F in the to-go station lowboy cooler. The ambient temp of this unit measured 52F. Boxes were relocated to the nearby reach-in fridge to cool. All other cold holding was fine...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
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; The sushi rice held on TPHC was not marked with the discard time. CDI: Time was marked on the unit with tape. Decide whether the rice is either consistently held at 135F+ or on TPHC...TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 ; Core; Thawed; unopened ROP bags of tilapia were in the lowboy cooler of the sushi area. CDI: Education given. Bags slit open...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing after using running water.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.12; Core; Marked improvement in labeling of sauce bottles using bands. A few squeeze bottles of sauces and oils were not labeled...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food.
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.
3-304.12; Core; A bench scraper used to sweep debris off the sushi cutting table was stored behind the faucet of the handwashing sink. CDI: Scraper sent to dish...Utensils shall be held on a clean portion of equipment if the utensil and equipment are cleaned and sanitized once every 4 hours or when contamination may have occurred.
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
4-204.115; Priority Foundation; The rinse gauge for the dishwashing machine is broken...A warewashing machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water in each wash and rinse tank. VR: Have this gauge replaced by 2024.09.20 and REHS will verify.
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; Marked improvement in cleaning. The shelves under the dining table grills have grease buildup. The rolling cart in the freezer has light debris buildup. The dishwasher hood under the lip of the doors has light residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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; The hose from the Ecolab dispenser at the mop sink drips. The pipes under the 3 comp prep sink have a light drip. There is a damaged baseboard tile in the hall near dry storage. The laminate floor covering in the server galley is damaged in some spots...Physical facilities shall be maintained in good repair. Repair/Replace damaged 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.
3-302.11; Priority - In walk-in freezer; raw repackaged chicken was stored above raw repackaged fish...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.; 3-304.15 (A); Priority - On at least two occasions; food workers touched raw chicken or raw shrimp with gloved hands and proceeded to handle other items in kitchen without removing soiled gloves. One worker touched raw seafood and rinsed contaminated glove under running water at food prep sink...If used; single use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having workers discard soiled gloves and wash hands before donning clean gloves. NOTE: After discarding gloves contaminated with raw meat/raw seafood; hands must be washed afterwards.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Many round metal plates and some food containers were soiled with food debris but stored as clean. A few cutting boards were soiled but stored as clean. Some stacked clean containers had old sticky residues on exteriors (container exterior sticky residues 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.
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 - Large container of sushi rice (not on time control) was at 114-132F...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product OR approved time as a public health control (TPHC) procedure can be used...CDI by voluntarily discarding rice. TPHC procedure explained and template given 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.
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 - Cut purple cabbage on ice was 46-47F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product OR approved time as a public health control (TPHC) procedure can be used...CDI by refrigerating cabbage. TPHC procedure explained and template given 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 - A few ready-to-eat (RTE) TCS* foods in sushi area were prepared or package opened yesterday (cooked eel; fish eggs; etc.)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing required 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 Foundation - One spray bottle with liquid inside was not properly labeled...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by taking bottle out of service.; 7-201.11; Priority - Several spray bottles of cleaners were stored above many clean wiping cloths...Chemicals/toxic materials shall be stored to prevent contamination of food; clean equipment/utensils and clean linens...CDI by properly storing chemicals.
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 - Many bottles and containers of sauces; dressings; etc. were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...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.
4-903.11(A); (B) and (D); Core - Some clean food containers were stored with food contact sides up (unprotected); including blue ice buckets...Clean utensils and dishes shall be stored in self-draining position that allows air drying and covered or inverted... Cover or invert clean dishes and ice buckets on clean surfaces.
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.
4-502.11(A) and (C); Core - Some serving trays were chipped and a few food containers were cracked...Food service utensils shall be kept in good repair...Discard damaged items.; 4-205.10; Core - At soda dispensing station; when ice bin lid is open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from 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.
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 - Observed soiled solid metal and wire shelves; fryer interior bottoms and exteriors; refrigerator interiors; dishwashing area counter undersides; push carts; exteriors of containers of food; equipment wheels/legs (including in Hibachi dining room cooking areas)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment 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.
5-501.111; Core - Trash dumpster used by facility had one missing top lid and the other lid was half broken off...Trash and recycling receptacles shall be kept in good repair...Replace damaged dumpster with one that has intact top lids.; 5-501.114; Core - Cardboard dumpsters used by facility had missing drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs.
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 - Observed soiled flooring and walls under hibachi tables in dining area (build-up of grease; food debris; etc.). Some walls/floors and drain pipes in kitchen and wait station were soiled. Some dining area and other area ceiling panels were stained. Some ceiling vent grates/covers were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Replace stained tiles or repaint.; 6-501.11; Core - Some caulk was missing or damaged between sinks and walls and by splash guards; and small holes were in walls. Expandable foam in crevices around baseboards was bumpy and hard to clean. Both kitchen bathroom toilet partitions were very rusty/damaged. A little ice was on back walk-in freezer wall below evaporator (air leak from pipe line possibly?)...Physical facilities shall be kept in good repair...Repair freezer condensation leaks (remove ice from wall). Replace missing/damaged caulk where needed; repair expandable foam so it is smooth and easy to clean; and seal wall holes. Replace damaged toilet partitions.
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.