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. Observed employee drink being stored in the same drawer as food on the front line cold drawer chest. CDi by removing drink from drawer
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.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Interior of toaster ovens/microwave oven on sushi line need to be cleaned every 24 hours. Observed cleaned in the interior of the ovens needed cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - observed spoons stored inside a metal cup on sushi line that had sauce debris on food contact portion and handles. CDI by placing items inside the dish line for cleaning.
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 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P Observed a container of cooked wings stored inside the walk in cooler with a date of 3/9/26. Wings were 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.
notedCode 7-201.11 Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Observed multiple butane bottles and torches stored next to food items and food contact items. CDI by placing 7-207.11 (B) Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. -P- Observed multiple medications and first aid creams stored on speed rack with gloves underneath. Locations of first aid items were fine but contamination of gloves from having first aid items above was possible. CDI by relocating first aid items to office.
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.
4-501.11 Maintain equipment in good repair. Observed cutting board that was burned and melted creating multiple sharp tight crevices that prevented proper cleaning. CDI by discarding cutting board.
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 6-301.12 - Hand Drying ProvisionHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 - Hand Drying Provision; Pf; 0 points; Paper towels not available at the handsink in the sushi area. All handsinks shall be supplied with paper towels or other approved hand drying device at all times. CDI-Paper towels were placed at the handsink.
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.
criticalCode 3-402.12 RecordsFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.12 Records; Creation; & Retention; Priority Foundation; Complete parasite destruction information was not available from all suppliers. Statement on invoices states that fish that are delivered frozen are treated to destroy parasites however the facility received thawed fish as well. All fish that is served raw or undercooked must have a corresponding letter from the supplier that states how the fish is frozen to destroy parasites. Verification Required; Please reach out to representatives for each fish supplier company to obtain parasite destruction letters that cover each species of fish that are received from that company.
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.
notedCode 3-501.16(A)(2) and (B) Time/Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food; Hot and Cold Holding; Priority; Fried chicken skins were held at room temperature on the cook line. Chicken Skin is a TCS item and is required to be held at either 41F or below; 135F or above; or using Time as a Public Health Control. Recommend one of the following options: 1-fry the skin; cool to 41F in the walk-in cooler; and hold in a cooler near the cook line for frying per order. 2-Fry the skin; cool to 41F in the walk-in cooler; remove from cooler just before the restaurant opens; use Time Control for up to 6 hours to hold skin on the cook line (may never exceed 70F) and discard after 6 hours. 3-Fry skin just before opening and use Time Control for up to 4 hours to hold skin on the cook line and discard after 4 hours. CDI-PIC discarded the skin. Please work with your team to determine how you would like to hold this item in the future. Will discuss again during verification visit.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation-Storage; Priority; Multiple sanitizer bottles were stored on prep surfaces; next to food; and next to clean plates/equipment. Cleaners and chemicals shall be stored away from all food; equipment; and other areas that could be contaminated. CDI-PIC moved bottles away from food and equipment.
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.12 Reduced Oxygen Packaging; Criteria; Priority; Facility is using vacuum sealing (reduced oxygen packaging) to package and cook beef via sous vide methods. Reduced oxygen packaging may not be used without an approved HACCP plan. CDI-Beef was discarded. Facility will use zip top bags for sous vide cooking.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 8-103.11 Documentation of Proposed Variance and JustificationOther
Official wording
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11 Documentation of Proposed Variance and Justification; Priority Foundation; No Variance was obtained before facility began using vacuum sealing (reduced oxygen packaging) to package and cook beef using sous vide methods. An approved variance must be obtained before specialized processing methods may be used. CDI-ROP beef was discarded. Facility will use zip top bags for sous vide cooking.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.12 Food Storage Containers Identified with Common Name of FoodFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food; A spray bottle of water and several containers of powder/spices were not labeled. Containers holding food that is removed from original packaging and which is not easily 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.
4-205.10 Food Equipment; Certification and Classification; Core; 0 points; Air fryer in sushi area and steamer in back storage area are not certified for use in commercial kitchens. Except for toasters; mixers; and microwave ovens; food equipment be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. The air fryer user manual states that it is for indoor household use only. Remove these items or replace with items that are certified for use in commercial kitchens. Sent PIC a copy of a list of certifications that are acceptable for use in commercial kitchens.
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.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices; Priority Foundation; Facility uses Purell Foodservice Sanitizer and has test strips onsite however there is no color chart or reference sheet to determine what the test strips should show after testing to confirm proper concentration. Accurate test strips shall be provided for each sanitizer used. Verification Required; Obtain color chart or new test strips that are able to show the result needed after testing sanitizer. Facility has quaternary ammonia sanitizer at the 3 compartment sink and test strips available. Facility may switch to using this sanitizer in new; clean spray bottles if desired.
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; 0 points; Ceiling vents above clean equipment storage have significant accumulation of dust. Facility 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Crab stick and other items held in the first prep cooler were holding above 41F. Some of the crab stick was stacked over fill line in the container. None of the containers of food had individual lids; and the large lid on the unit is removed for the lunch rush. TCS foods must be cold held at 41F or below. CDI-Foods out of temperature were voluntarily discarded. Units will be serviced. Recommend individual lids for containers of food. You could also try metal containers instead of plastic ones.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority foundation); Ready to eat tuna held more than 24 hours was not date marked. Refrigerated; ready to eat; TCS foods held for more than 24 hours must be marked with the opening or preparation date; and be discarded within 7 days of that date. CDI-Fish was allowed to be date marked.
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.
4-501.114; P; There was no measureable chlorine solution in the dish machine. Maintain chlorine solutions at 50-200ppm when being used to sanitize. CDI-Ecolab was called to service machine. Quaternary ammonium was available at the 3-compartment sink for sanitizing.
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 3-502.11 Variance Requirement (Pf) Facility is using a vacuum sealer to repackage sushi and cooked foods such as duck confit. A HAACP plan is required to package raw meatsOther
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.11 Variance Requirement (Pf) Facility is using a vacuum sealer to repackage sushi and cooked foods such as duck confit. A HAACP plan is required to package raw meats; and a variance is required to package cooked foods. CDI-Facility agrees to stop using these processes until correct approval is obtained. Packaged foods were voluntarily discarded. Information on how to obtain these approvals was provided via email to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.12; Core; Two cutting boards were deeply scored and scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. CDI-Boards were discarded.
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.
2-301.14; Priority; Dish washing employee did not wash hands after handling soiled equipment. Hands must be washed: after touching self; after using the bathroom; after caring for animals; after coughing; sneezing; using tissue; using tobacco; eating; or drinking; after handling soiled equipment or utensils; as often as needed during food preparation to prevent build up of soil and prevent cross-contamination when changing tasks; after working with raw food and before working with ready to eat food; before donning gloves for working with food; and after any activity that contaminates hands. CDI-Hands were washed. PIC discussed handwashing requirements with employee. ; 2-301.12; Priority; Food service employee washed hands in hand sink without using soap. Employees must wash hands: by rinsing hands under clean; running warm water; apply soap; rub vigorously for 10-15 seconds; remove soil from under fingernails; create friction on surfaces of hands and arms or prosthetic device for hands; arms; fingertips; and between fingers; thoroughly rinse under clean warm water; use a sanitary method to dry hands. CDI-Soap was supplied at hand sink. Employee washed hands properly. Educational materials in English and Spanish were provided to PIC via email.
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.
6-301.11; Priority Foundation; There was no soap available at the central hand sink in the kitchen. Hand sinks must be provided with soap at all times. CDI-Soap was refilled. ; 6-301.12; Priority Foundation; There were no paper towels available at the central hand sink in the kitchen. A sanitary method of drying hands shall be available at all times. CDI-Paper towels were refilled.
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.
4-501.114; Priority; There was no measurable chlorine concentration at the dish machine. Chlorine sanitizing solutions shall measure between 50-200 ppm. CDI-Dishes were sanitized at the 3-comp sink. Dish machine will be serviced today.
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.
4-501.12; Core; Several cutting boards were peeling along the edges. Cutting surfaces shall be smooth and easily cleanable. Sand down or replace 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.