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 knives and spatulas stored in soiled water held at 104F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. The PIC moves the knives and spatulas to the dish pit to be cleaned and sanitized and placed clean water in the pan.
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 4-602.13 Nonfood Contact Surfaces (C) All of the outer surfaces of equipment are soiled with food debrisCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) All of the outer surfaces of equipment are soiled with food debris; grease; and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.***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.
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) Floors under equipment and walls are soiled with grease; splatter; and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Detail clean and increase cleaning frequency.***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.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Several knives stored on the magnetic knife block were observed with food debris and residue. The food-contact surfaces of equipment shall be clean to sight and touch. Removed knives for cleaning. ***CORRECTED DURING INSPECTION (CDI)***
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) A wet wiping cloth was observed stored on the side of a cart in the kitchen and bucket of sanitizing solution stored on the floor. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. Clothes were moved to a sanitizing solution and sanitizing stored on shelf. ***CDI***
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) A prep knife was observed stored in between the flip top doors on the cookline. This area is not clean. Store utensils on a clean surface in the preparation area when not in use.***CDI***
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 4-101.19 Nonfood-Contact Surfaces (C) The shelves are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
4-101.19 Nonfood-Contact Surfaces (C) The shelves are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.
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.
4-602.13 Nonfood Contact Surfaces (C) The exterior sides and handles of equipment are soiled with food debris and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
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) The floor behind the cookline has food debris and the entryway curtains are soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Clean behind the cookline and wash curtains.
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); Priority; Observed Spectricide home insect killer in the back storage area. Bottle was nearly empty. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- bottle to be removed from facility today and use discontinued. Discard poisonous or toxic materials appropriately.
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 ); Priority Foundation; Observed packages of frozen tuna and faux crab being thawed on the sink drainboard at room temperature. TCS foods shall be thawed under refrigeration or under running water with a water temperature of 70F or less. CDI- product moved to sink and placed under cold 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.
3-304.12; Core; A metal bowl was being used to scoop raw chicken from a container under the fliptop unit and left in the chicken. Only use dispensing equipment with handles that can be kept out of the food. Keep handles above the inside of containers when used on TCS food. CDI- bowl removed. Full point taken for 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.
4-205.10; Core; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for 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.
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; Observed raw beef and whole shell egg on a cart in the kitchen holding well above 41F. Raw chicken and beef in the flip top cooler was observed between 42 and 44F. TCS foods shall be kept at 41F or below when held cold unless active prep is occurring. CDI- beef was cooked immediately and egg was discarded. Flip top lids were closed so foods underneath stay cold. Keep cooler lids closed unless dispensing food. Unit is holding proper temp. Kitchen is hot and fans are moving air which may contribute to a rise in temperature for foods in the top of this cooler when lid is open.
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.
3-304.12; Core; A plastic bowl was being used to scoop sushi rice and left inside the rice container. Scoop inside sugar bin had handle laying in the sugar. Only use dispensing equipment with handles that can be kept out of the food. Keep handles above dry foods inside containers. CDI- bowl removed. Scoop stood up inside container.
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; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee water bottles were stored above the prep area and food on the makeline. Use designated areas to store employee food/drink where contamination of facility food; equipment; single-service articles and linens cannot occur. CDI- drinks moved during inspection. Full point taken for repeat violation.
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.
5-205.11; Priority Foundation; The handwashing sink in the prep area was observed covered in plastic wrap upon arrival. PIC stated sinks were covered after cleaning the previous day. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- plastic wrap removed from sink and faucet.
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; Observed an employee using the same bowl to scoop raw chicken and raw shrimp from different containers. Separate dispensing equipment shall be used to portion different types of raw animal foods to prevent cross contamination. CDI- educated employee on proper dispensing and cross contamination. Affected shrimp were voluntarily discarded by PIC.
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
7-201.11; Priority; Observed Zyrtec allergy medication and dietary supplements for personal use stored above food on the cookline. Medications shall be stored where they cannot contaminate food. CDI- items moved to a lower shelf away from food.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-304.14; Core; A wet wiping cloth was observed stored on the side of a cart in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth moved to bleach bucket. No point 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; Core; A prep knife was observed stored in between the flip top doors on the cookline. This area is not clean. Store utensils on a clean surface in the preparation area when not in use. CDI- knife removed for cleaning. A metal bowl was being used to scoop raw chicken and shrimp. Bowls also used in sushi rice container and panko breadcrumbs. Scoop inside flour bin had handle laying in the flour. Only use dispensing equipment with handles that can be kept out of the food. CDI- all bowls removed.
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; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Two bulbs are burnt out over the fryers. Ensure adequate lighting is provided (at least 540 lux (50 foot candles)) in cooking areas. Replace these bulbs.; 6-403.11; Core; Employee foods were stored above facility food in the walk-in cooler. Use designated areas to store employee food/drink where contamination of facility food; equipment; single-service articles and linens cannot occur. CDI- foods moved during inspection. Full point taken for repeat violation.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11; Priority; Whole; raw salmon observed in the walk-in cooler that had been cut. Upon questioning; PIC indicated this was for sushi. No documentation could be provided for parasite destruction or farm raised source. PIC showed Restaurant Depo receipt but no parasite destruction documentation. Before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of 20 C (4F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at 35 C (31F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C (31F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours OR Raised in a commercial operation that precludes parasite infection. CDI- salmon from this fish was put with other fish used for Hibachi instead of sushi. Ensure proper documentation from supplier is provided for parasite destruction/parasite free operation. Other raw fish supplied from Tru World Foods has parasite free documentation on invoice.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-302.12; Core; A container of chicken granules at the cookline (yellow powder) was not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- label added. No point taken today.
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.
4-205.10; Core; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for 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; Food debris observed under and behind the grill cooktop on the counter. Sides of flip top unit and between flip top lids are soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.
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; Core; Employee potato wrapped in plastic was observed warming in the rice cooker on top of rice. Employee foods were stored above facility food in the walk-in cooler. Use designated areas to store employee food/drink where contamination of facility food; equipment; single-service articles and linens cannot occur. Do not reheat employee food in the rice cooker. CDI- foods moved during inspection.
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.