6-301.12; Priority Foundation; The sushi handwashing sink in the meat area did not have any papertowels in the dispenser. Handwashing sinks shall be supplied with individual; disposable towels or an approved hand drying device.
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.
6-501.18; Core; The underside of the urinal needs cleaning. Maintain handwashing sinks; toilets and urinals clean. Clean the underside of the urinal.
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; The ceiling vents in the men and women's bathroom have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a frequent basis.
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.
5-202.12; Core; The hot water in the men and women's bathrooms does not temp above 70F. Tempered water of at least 100F shall be provided at handsinks.
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.
3-304.12 (A); Core; Spoon was laying on sushi rice with lid on top. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Spoon was "dug" into the rice with handle being stored between lid and 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.
4-502.11 (C); Core; The warming pad cover is torn. All equipment shall be maintained in good repair. No points taken due to this being a different violation under the same code.
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(C ); Core; The fan guards in the walk-in cooler have a build up of dust and debri. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.
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.
6-501.18; Core; The underside of the urinal needs cleaning. Maintain handwashing sinks; toilets and urinals clean. Clean the underside of the urinal.
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; The ceiling vents in the men and women's bathroom have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a frequent basis.
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.
3-501.13; Priority Foundation; Frozen; raw fish found thawing on prep table in cutting room. Employee stated that the fish was just removed from the freezer. Temperature control for safety (TCS) foods shall be thawed under refrigeration that maintains the food temperature at 41F or less; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Fish was relocated to the walk-in cooler.
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.
4-502.11(A) and (C); Core; Ice scoop has a crack where it contacts the ice. Utensils shall be maintained in a state of good repair and condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Spare ice scoop was not available during the inspection. Facility agrees to order a replacement. 4-501.12; Core; At least three cutting boards in department had discoloration that could not be removed. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaces if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace these 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. Only the store manager and the assistant manager have a manager certification but were not present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
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.
4-502.11(A) and (C); Core; Ice scoop has a crack where it contacts the ice. Utensils shall be maintained in a state of good repair and condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Spare ice scoop was not available during the inspection. Facility agrees to order a replacement.
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.
4-602.11; Core; Light residue beginning to form on interior of large ice machine in department. Equipment such as ice bins and beverage dispensing nozzles; and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Cleaning was initiated during the inspection. CDI- Ice machine was drained; 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.
4-903.11(A); (B) and (D); Core; Improvement noted on this violation since last routine inspection. A few metal bowls in the walk-in cooler found stacked while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Allow containers to completely dry prior to stacking. CDI- Bowls separated.
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; Two cutting boards and plastic containers under cutting table were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Allow containers to completely dry prior to stacking. CDI- containers were separated during the inspection. *This was a repeat violation from the last two routine inspections. Full points assessed.
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.
4-402.11; Core; The caulk of the thawing/prep sink in the cutting room is worn down and the sink is no longer sealed to the wall. Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Seal this sink to the wall.
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.
4-903.11(A); (B) and (D); Core; Two small stacks of plastic containers were stored on the drying shelf while the containers were still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. CDI: Containers separated. All other utensils were properly air drying.
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.
4-402.11; Core; The caulk of the thawing/prep sink in the cutting room is worn down and the sink is not sealed to the wall...Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Seal this sink to the wall.
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.