3-501.16(A)(2); Priority; Observed a couple foods holding above 41F in a lower section of a prep cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Temperature increase most likely due to container of cooling chicken wings in the small bottom section of this cooler; the cooling chicken was removed to allow foods to cool. Repeat.
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 (E); Core; Observed raw tuna thawing while still fully sealed in its vacuum packaging; label on package states that fish should be removed from package prior to thawing process. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI - Packages were opened to allow air flow.
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.
4-501.11; Core; Some of the door seals on the prep coolers and refrigerators were damaged and torn. Equipment shall be maintained in a state of good repair and condition. Replace damaged door seals/gaskets before the next inspection. Repeat.
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.
2-301.15; Priority foundation; Observed an employee washing their hands at a produce prep sink. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - PIC directed employee to wash their hands at the handwashing sink and prep sink was sanitized. Repeat.
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(A)(1); Priority; Observed trays of raw; unpasteurized eggs stored above bags of vegetables in the bottom section of a prep cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat foods such as fruits and vegetables; fish for sushi; and cooked ready-to-eat foods. CDI - Foods were rearranged in cooler. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A); Priority; The cooling fried shrimp was not reaching an adequate cooling rate and would not reach 70F within 2 hours if allowed to continue cooling. Quickly cool cooked; TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Fried shrimp separated into thinner portions for faster cooling; PIC moved tray into freezer for rapid cooling.
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.
3-501.16(A)(2); Priority; Sections of fried foods that were above the fill lines of containers in the prep cooler were holding above 41F; food below the fill line was holding at 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control CDI - Food above the fill line was moved into walk-in cooler. Do not overfill containers.
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(B)(4)(5); Priority; Upon discussion of time holding procedures and sushi prep; some of the sushi rice under time holding was being used for sushi roll prep and being cooled in the walk-in cooler to be fried and served at a later date. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI - PIC voluntarily discarded sushi rolls and REHS reviewed time holding procedures to ensure rice under time holding is not saved and cooled to be used for other purposes. Rice cooked and NOT held under time holding may be cooled and used for sushi roll prep.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Observed damaged door seals/gaskets on the doors of the refrigerators and the doors of the prep coolers. Equipment shall be maintained in a state of good repair and condition. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets before the next inspection.
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; The drain on the yellow dumpster is missing its drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug before the next 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.
2-301.15; Priority Foundation; Observed team member wash hands inside food preparation sink with no soap available. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Manager instructed team member to wash hands at hand sink. Team member washed hands.
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 Foundation; Observed overfilled tray of raw soft shell crab stored inside walk in cooler directly above unwashed jalapenos inside walk in cooler. Observed tray of raw shell eggs stored directly above carrot pea mix inside reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Observed cooked eel in aluminum foil inside small oven that was not turned on. Item temping 82F. TCS foods shall be held at 135F or greater. Item discarded.
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; Observed two batches of volcano sushi before and after frying; fried tempura shrimp stacked high sitting at room temp. Observed raw beef cooling inside tightly covered containers inside walk in. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items moved to walk in.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; Observed gap under back exit door that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Fix door gap to keep rodents and pests out of facility.
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; Observed sanitizer residual 0PPM inside bucket. Chlorine shall register 50-200PPM. Solution replaced 200PPM. 3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
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; Observed heavy ice buildup around walk in freezer door. Observed ice and food debris on floor inside walk in freezer. 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.
4-601.11 (A); Priority Foundation; Dicer stored as clean with leftover green food residue present. A few sheet trays stored on sanitize drainboard of 3-compartment sink had food residue still present. Equipment food-contact surface and utensils shall be clean to sight and touch. CDI- Items were taken to the warewashing area to be properly cleaned and sanitized during the inspection.
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
7-209.11 ; Core; Sudafed pills found stored commingling with dry goods/spices on storage rack in prep area. Employees shall store their personal care items in lockers or other suitable facilities. CDI- Personal care items were relocated during the 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Two sheet trays of tempura shrimp left at room temperature to cool were cooked within the hour and observed with an internal temperature of (87F-91F). When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less; they may be transferred to large containers and tightly covered. CDI-Food relocated to top shelf of walk-in cooler to cool rapidly. EHS verified a drop in food temperature prior to leaving establishment. Universal cooling log was emailed to facility.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Crab rangoons stored on speed rack near door of walk-in freezer are accumulating frost. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Completely wrap crab rangoons on sheet trays to prevent frost buildup on food product. Ensure freezer door is locked when not in-use. EHS believes that since the freezer door does not fully close; warm air is allowed to enter unit causing the ice to build up. Gasket to door is intact. Remove ice as it accumulates.
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.
4-901.11; Core; Employee at warewashing area was observed towel-drying clean dishes. After cleaning and sanitizing; equipment and utensils may not be cloth dried. Ensure clean dishes are allowed to air dry.
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; Wire shelving near warewashing area (at least three racks) are rusted and no longer in good repair. Equipment shall be maintained in a state of good repair and condition. Replace wire shelving in this 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.
2-301.14; Priority; Food employee observed taking raw shrimp and dipping in batter to fry. After dropping the last raw shrimp from batch into the fryer; food employee dunked gloved hands in sanitizer bucket; cleaning off gloves and wiping gloves with cloth towel before returning to fryer and handling ready-to-eat tempura shrimp. Hands shall be washed when switching between working with raw animal food and working with ready-to-eat food. CDI- Employee was directed to remove gloves and wash hands and was reminded that hands must be washed after handling raw food and before working with ready-to-eat food.; 2-301.12; Priority; Food employee at the fryer washed hands in sanitizer bucket while wearing gloves. Gloves shall not be washed to be reused and handwashing procedures shall be as follows: rinse under warm; clean running water; apply soap; rub together for at least 10-15 seconds; thoroughly rinse under warm running water; dry hands with hand drying provision. CDI- Food employee and PIC educated. Employee removed gloves and washed hands in handwashing sink.
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; Core; One small; live roach was found on wall in kitchen area. This was the only live insect found in kitchen; no dead insects were observed during the inspection either. The premises shall be maintained free of insects; rodents; and other pests. Pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Facility just received routine pest control on 11/27/2023 and receives routine preventative maintenance twice a month. PIC called pest control during the inspection to request an emergency visit and a technician was dispatched to visit facility.
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; (1)One sanitizer bucket found stored on the floor in the kitchen. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off of the floor and used in a manner that prevents contamination of food; equipment; utensils; linens; single-service; or single-use articles. (2)Solution in the sanitizer bucket near the fryer was extremely soiled. The chemical sanitizing solutions of this section in which wet wiping cloths are held between uses shall be free of food debris and visible soil. Store sanitizer buckets off of the floor and replenish solution in sanitizer buckets once they accumulate visible soil.
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; Hose on spray nozzle at the pre-soak sink in warewashing area has plastic wrap around one section. When plastic wrap was removed; it showed that the hose was jagged and no longer in good repair. Equipment shall be maintained in a state of good repair and condition. PIC agrees to replace this hose.
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; Core; Hood vents above hibachi grill have thick residue forming and should be cleaned more frequently. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC stated that hood vents are cleaned once every other week. Increase the cleaning frequency so that the buildup on hood vents does not occur.
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.