2-102.12 Serve Safe expired. No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
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.
3-304.12 Observed cernamic bowl used as scoop in cooked rice. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
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; Torn gasket on tall reach in cooler. Equipment shall be maintained in good repair. Replace. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Dishwasher interior and dishwasher dishracks have heavy build up hard water/soil. Warewashing machines shall be cleaned 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.
2-102.12 Serve Safe expired. No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
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.
notedCode 4-501.114 Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. -P Owner called for machine service. Will use dishwasher for washingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. -P Owner called for machine service. Will use dishwasher for washing; and 3 compartment sink for manual sanitizing until unit repaired.
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.
3-501.18 Noodles in reach in cooler was properly date marked but has exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Noodles voluntarily discarded during inspection.
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 One spray bottle cleaner not labeled. Label working containers of toxic materials such as cleaners and sanitizers.-Pf No points taken. Labeled at time of inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Dishwasher interior and dishwasher dishracks have heavy build up hard water/soil. Warewashing machines shall be cleaned 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A) Raid insect spray for residential use stored in facility. Toxic materials shall have labeling that states that use is allowed in a food establishment. CDI by removing from establishment.
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.
2-102.12 No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
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.
notedCode 3-302.11 Raw chicken in make line above raw beef in reach in cooler below. In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Raw chicken in make line above raw beef in reach in cooler below. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.13 Shrimp thawing in container on counter. TCS foods shall be thawed under refrigeration of 41F or lessFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Shrimp thawing in container on counter. TCS foods shall be thawed under refrigeration of 41F or less; or completely submerged under running water at a water temperature of 21 C (70 F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 5 C (41 F) or for raw animal food are not above 5 C (41oF) for more 4 hours including time placed under 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.
3-304.14; Core; Wet wiping cloth at make line. Wet wipe cloths shall be stored in a container of chemical sanitizing solution at the appropriate concentration. 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.
3-304.12 Observed cernamic bowl used as scoop in cooked rice. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
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.
2-102.12 (A) Certified Food Protection Manager (C) Facility does not have a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager
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.
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 Holding (P) Cooked rice observed sitting at room temperature above flat top with an internal temperature of 103 F. Cooked vegetables (onion; zucchini; broccoli) observed sitting in pan beside grill at 70 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Discussed this violation with PIC to ensure these products are cooled rapidly; reheated back to 165 F; maintained 135 F or are utilizing a 4 hour Time as a Public Health Control. PIC stated the rice would be reheated and what was left of mixed vegetables were discarded. 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.
notedCode 6-501.111 Controlling Pests Roach activity observed in women's restroom as well as on pipes and water lines underneath the three compartment sinks. The premises shall be maintained free of insectPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Roach activity observed in women's restroom as well as on pipes and water lines underneath the three compartment sinks. The premises shall be maintained free of insect; rodents; and other pests. Pest control invoice from 1/17/25 observed. Owner contacted company to perform another service; which will take place in the next couple days.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Cutting board observed being stored behind the faucet handles of the prep sinks; therefore are exposed to splash. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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.
4-602.13 Nonfood Contact Surfaces (C) Cooking equipment behind cook line and underneath hood has grease accumulation. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls behind cooking equipment have grease build up. Walls behind make units have dust build up. Walls and floors underneath cooking equipment have build up. Physical facilities shall be maintained.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Facility does not have a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-301.14; Priority; Observed cook place gloves on top of already gloved hands to handle raw beef. Afterward; cook removed top layer of gloves and proceeded back to ready to eat foods without removing bottom layer of gloves and washing hands. Employees shall wash hands when switching between working with raw food and working with ready to eat foods. Corrected During Inspection - Inspector provided education to PIC to ensure double gloving does not take place; as well as ensure handwashing steps are being taken between raw and ready to eat foods.
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.
3-501.16(A)(1) ; Priority; Cooked rice oberved sitting at room temperature with an internal temperature of 95 F. Cooked noodles observed in back prep area at 85 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Discussed this violation with PIC to ensure these products are cooled rapidly; maintain 135 F or are utilizing a 4 hour Time as a Public Health Control.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.13 ; Priority Foundation; Tuna observed thawing in reach in cooler inside sealed reduced oxygen packaging that states on the package to remove the product from the reduced oxygen environment prior to thawing. Reduced oxygen 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 prior to thawing. Corrected During Inspection - Provided addition education to PIC as this was discussed prior and advised this to be opened immediately to continue the thawing process.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.14; Core; Wet wiping cloths observed on surface of prep table at sushi area and at main prep area near cook line. Wet wipe cloths shall be stored in a container of chemical sanitizing solution at the appropriate concentration.
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; Handle on rice warmer is cracked and broken. Cold water knob on faucet of handwashing sink at cook line is stripped and does not work. Equipment shall be maintained in good repair and proper adjustment. Equipment shall be maintained in good repair and proper adjustment.
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; Walls behind ice machine have dust build up. Walls and floors underneath cooking equipment have build up. Physical facilities shall be maintained.
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; Priority; Employee observed drying hands on linen towel after washing hands at handwashing sink. An approved drying method; such as a disposable towel shall be utilized. acorrected During Inspection - Inspector discussed this with owner to ensure linen towel is no longer utilized for drying hands after handwashing.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11; Priority; Two different types of medicine being stored next to food prep surfaces and around equipment storage area at cook/prep line. Medicines for employees use shall be located to prevent the contamination of food; equipment; utensils; linens; etc. Corrected During Inspection - PIC removed these items and place in proper storage location.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-304.14; Core; Wet wiping cloths observed on surface of prep table at sushi area and being used to wipe down cutting board. Wet wipe cloths shall be stored in a container of chemical sanitizing solution at the appropriate concentration.
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; Scoop without handle observed inside cooked rice and dry rice in bulk storage container. Scoops shall have handles and be stored with their handles above the top of the food. REPEAT
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-903.11(A); (B) and (D); Core; Cutting boards stored on faucet handles of prep sink; which is exposed to splash. Equipment shall be stored in a clean; dry location where it is not exposed to splash; dust or other contamination. REPEAT
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Cold water knob on faucet of handwashing sink at cook line is stripped and does not work. Equipment shall be maintained in good repair and proper adjustment.
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.