5-202.11 B; Core; The caulk around the 3-compartment sink; mop sink; and dish washer is very rough; rendering the sink not easily cleanable. Plumbing fixtures must be smooth and easily cleanable. Replace caulk in these areas to be smooth and easily cleanable.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 6-101.11 Surface Characteristics - Indoor Areas (Core)Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11 Surface Characteristics - Indoor Areas (Core); The wall around the mop sink is bulging and has a large hole. Walls must be maintained in good repair. Repair the wall around the mop sink.
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 3-501.17 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); Foods such as tempura are not being date marked; despite being kept more than 2 days in refrigeration. Refrigerated; ready to eat; TCS foods must be marked with the date they were removed from commercial packaging or prepared; and be discarded within 7 days of that date. CDI-Foods were marked with preparation dates. Educational materials in Korean and Spanish on date marking provided to PIC via email.
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.
5-205.11 (A) ; Priority Foundation; The hand sink had several lids stored in it; and was unusable. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Lids were removed.
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; The sanitizer concentration at the dish machine measured 25ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine solutions must measure between 50-200ppm. CDI-New sanitizer solution was made in the 3-compartment sink at 100 ppm; which will be used to sanitize until Ecolab can visit to service the dish machine.
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 4-501.12 Cutting Surfaces: Cutting Board on the sushi preparation line has several black cuts. The underside has a lot of black also. Resurface the cutting board to eliminate the black cuts and dark areasCleaning and sanitizing
4-501.12 Cutting Surfaces: Cutting Board on the sushi preparation line has several black cuts. The underside has a lot of black also. Resurface the cutting board to eliminate the black cuts and dark areas; or replace the cutting board. The red cutting board has several divots or spots that are not smooth. Warped cutting board was discarded today. Assure cutting boards are maintained clean and cleanable.
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(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Improvement is observed but continued detailed cleaning is needed in the main sushi preparation area and around the sushi make line refrigerator. Move stored items regularly and effectively clean the food preparation area. San Jamar ticket rails are heavily soiled. Remove old stickers; white paper residue; from the sushi display refrigerator. Menu stored in the sushi area is not clean. . . Food Preparation Sinks; including the sink to the left of the dish washing area; are not clean. Use dish detergent to effectively clean the sinks with soap after each use.
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 6-201.17 Walls and CeilingsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.17 Walls and Ceilings; Attachments: Light Switch devices in the toilet rooms need cleaning. Clean the metal bar attached to the wall in the toilet room and handwashing sinks.
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; Sushi Chef arrived to work and used the toilet room upon arrival but was not observed washing his hands before donning gloves to work with ready to eat food. Handwashing shall be prioritized. Hands shall be washed using soap in the handwashing sink. Teach employees the importance of handwashing and where to wash their hands. Handwashing discussion and education occurred today.
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.
4-903.11(A); (B) and (D); Core; Sushi Refrigerator Lid; cover is stored on the floor to the left of the handwashing sink. Refrigerator lid is not clean; it shall be cleaned and stored in a clean and protected area. Maintain clear access to the handwashing sink; do not store shoes; door or refrigerator components where the handwashing sink is blocked or difficult to access. Refrigerator lid was taken to the ware washing area to be cleaned and to determine a location for storage.
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; Sliding plexi glass door on the display refrigerator is broken and taped; replacement is needed. . Remove laser film from the ice machine and equipment under the hood; provide a washable finish. . Food preparation sink in the kitchen drips constantly.
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; Improvement is observed but continued detailed cleaning is needed in the main sushi preparation area and around the sushi make line refrigerator. Move stored items regularly and effectively clean the food preparation area. . Shelves above the dish washing area and shelf in the corner above the refrigerator where the knife rack is mounted are not clean. Remove shelving for effective; regular 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting in the sushi preparation area is very dim. Lighting above the make line refrigerator in the corner is low. Provide 50 foot candles of light across surfaces where food is prepared and knives are handled.
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.
2-301.14; Priority; Sushi chef took fresh single use gloves; put them to his mouth and blew into them to open up. He stored on the gloves on the cutting board. Do not blow into gloves. After washing hands; dry hands and then don gloves. Do not save gloves; gloves are single use and shall be discarded after use. Hand washing was redirected and chef asked not to put gloves to his mouth.
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.
5-205.11; Priority Foundation; Red Cutting Board is stored in the handwashing sink. Store cutting boards and wares properly. Handwashing sink shall only be used for handwashing. Cutting board was taken the ware washing sink for cleaning and sanitizing.
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 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Shrimp Tempura 77 degrees F is held on a cart in the sushi preparation area. Shrimp has been cooked and cooled; held in the walk in cooler overnight and brought out to store at room temperature. To accomplish this; Time Holding procedures are needed to follow the rule: time as a public health control. We wrote some procedures tonight if this option is chosen. Very importantly; shrimp held for a maximum of 4 hours requires written procedures and disposal of all remaining shrimp at 4 hours (4:30 to 8:30pm). Owner is choosing to store the shrimp tempura in the refrigerator at 41 degrees F; to fry in response to orders.
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.
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; Sushi preparation area is not clean; including ticket rails and surfaces above the open top refrigerator. Detailed cleaning is needed in the front area. Knife box on the wall is not clean. Clean refrigerator handles.
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; Rice was maintained below 135F in sushi rice hot hold unit. Temperature controlled for safety foods shall be maintained at 135F or less. CDI: Food was sent to be reheated to at least 165F. Allow hot hold unit to warm up before placing food into it for hot holding.
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.
4-202.11; Priority Foundation; Containers were warped and no longer smooth and easily cleanable. Multiuse food-contact surfaces shall be smooth and easily cleanable. CDI: Containers were voluntarily 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.
6-501.11; Core; Wall panels near walk in cooler were loose. Physical facilities shall be maintained in a state of good repair. Repair items listed.; 6-501.12; Core; Dust was accumulating on fans in walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean fans.
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.