3-302.11(A)(1) and (A)(2); Priority; Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Observed raw shrimp stored over ready to eat pork. Observed raw fish stored intermingled with RTE crab sticks and tofu on hotel pan to the right in the walk in cooler. CDI- PIC re-arranged the products in the correct storage order. Repeat; Full points.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority; Maintain TCS foods in hot holding at 135F or above. -P Observed fried Brussel sprout leaves stored on countertop in sushi prep area at 70F. CDI- PIC voluntarily discarded brussel sprouts. PIC states they will cook and cold hold in the future.
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; Use methods such as open/vented shallow pans; large ice baths and active stirring to properly cool foods. Cold air must flow around product to remove the heat. Observed tuna; salmon; and eel cooling in sushi flip top prep coolers both in the top and the bottom of the coolers in tightly covered plastic wrap and/or lidded pans. Quickly cool foods. CDI- EHS educated the PIC about proper cooling methods; cooling in areas that are not opened frequently; and cooling in non-covered containers. The fish was uncovered and moved to the walk in freezer and was at 41F at end of inspection. Repeat. Full points.
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.
3-304.14; Core; Wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. Quat sanitizer bucket holding wet wiping cloths was at 150ppm. Quat ammonia sanitizer bottle states to maintain at 200-400ppm between uses. PIC remade solution immediately to 200 ppm.
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; In-use utensils must be stored with handles above the food and top of the food container. In-use scoops for dry product stored on black domestic hanger rack. Single use container used as scoop in flour. Store in product with handles up or in clean 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.
4-501.11 (B); Core; Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications; Core; Replace the torn gaskets on the middle sushi prep cooler doors.
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; Upon EHS arrival; no certified food protection manager was present. The CPFM arrived later after the inspection was started. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager from an ANSI approved program with documentation.
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.
2-301.14 (F); Priority; Observed food employee handle raw scallops with gloved hands; then use same hands to cover the food with plastic wrap without first washing hands so as to not contaminate the plastic wrap holder and other clean surfaces. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- Employee wash hands. Continue educating staff on proper handwashing procedures.
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; Observed front sushi handwashing sink blocked by rice cooker. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Employee immediately moved the rice cooker so that the handsink could be utilized.
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.
majorCode 3-402.11 and 3-402.12- Priority FoundationFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 and 3-402.12- Priority Foundation; The PIC was unable to provide a written parasite destruction letter for scallops and trout that are served raw per menu. Parasite destriuction lettter on-site was provided for all other types of fish that are served raw/undercooked. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. Verification of parasite destruction letter required by 9/12/2025.
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.
3-302.11(A)(1) and (A)(2); Priority Foundation; Observed raw beef above raw shell eggs in walk in cooler. Observed raw fish stored over ready to eat brussel sprouts and limes. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC re-arranged the products in the correct storage order.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Food containers being stored as clean had label residue remaining on their food contact surfaces. Food contact surfaces shall be clean to sight and touch. CDI- Containers were removed from the clean shelving area as needed. 4-501.114 Priority; Dishwasher sanitize cycle providing 25 ppm of chlorine. Provide 50-200 ppm of chlorine. PIC called AutoChlor to repair. Maintain sanitizer at correct concentrations when being used to sanitize. EHS will verify within three (3) day. PIC instructed to sanitize dishes in the three compartment sink until dish machine is repaired.
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 Priority FoundationFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Priority Foundation; Cooked shrimp; egg patty; cream cheese; imitation crab meat; pork belly prepared 9/1/25. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- PIC labeled foods and educated staff on date labeling.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Priority Foundation; No written procedure for TPHC for holding sushi rice or the fried shrimp tempura. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- EHS educated PIC on written procedure and provided blank TPHC procedure for PIC to fill out and maintain in facility. Observed brussel sprouts being dehydrated and stored at ambient temperature. Keep the brussel sprouts on TPHC procedure or refrigerated at 41F unless a challenge study can be conducted rendering the product non-TCS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 3-603.11 (C)(2) Priority FoundationFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C)(2) Priority Foundation; Consumer advisory on menu is incomplete. The menu currently states the following: "Consuming raw or undercooked food may increase the risk of food-borne illness". A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states one of the following statements: (1) Regarding the safety of these items; written information is available upon request; Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. Additionally; place asterisk directly beside the raw product that is being offered. EHS will verify compliance within (10) day.
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.12 (F); Priority; Observed vaccuming sealing equipment in establishment during inspection. PIC states that they do vaccum seal product such as pork belly for seven days. EHS did not observe any ROP product during today's inspection. CDI- PIC was instructed to stop ROP production without prior approval unless following this rule: Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date; and be held at 41 F or less during refrigerated storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed tuna and other portions of fish cooling in prep coolers both in the top and the bottom of the coolers in tightly covered plastic. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- EHS educated the PIC about proper cooling methods; cooling in areas that are not opened frequently; and cooling in non-covered containers. The fish was uncovered and moved to the bottom of prep units.
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 (A); (B); (C ) Use approved thawing methods. Pf Scallops observed thawing in water at 76F. CDI- Scallops had been thawing per PIC around 30 minutes. Scallops were relocated immediately to the walk in cooler to cool back down to 41F.
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 3-302.12 (Core) Many unrecognizable foods such as pink peppercorns and other garnishments and seasonings unlabled. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 (Core) Many unrecognizable foods such as pink peppercorns and other garnishments and seasonings unlabled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 (Core); Raw fish stored directly on the floor in the kitchen. Two boxes of frozen food stored directly on the floor in the walk in freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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.
3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was at 150ppm. Quat ammonia sanitizer bottle states to maintain at 200-400ppm between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. PIC remade solution immediately.
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.
4-202.11 Priority Foundation; The salt type blocks that contain cracks and crevices are not meant for food contact surface use or to be reused. Discontinue these dishware items for food contact. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- PIC stated he will remove the pink salt blocks. Discussed single portion alternative; discarded after served; if salt is to be continued to used. Repeat. 4-101.17; Core; Observed wooden sushi plates and wooden spoons being used for customers. Remove wood unless it meets code. Provide receipts that that the wood items meet code. Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.
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 Observation: The employees are not informed of required reporting of symptoms and/or Top six (6) diseases identified int he employee health policy. CDI: Gave written materials in Spanish and English for operator to implement during inspection as a corrective action. 2-103.11 Person in Charge (Pf) (O) Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings
Observation: The employees are not informed of required reporting of symptoms and/or Top six (6) diseases identified int he employee health policy. CDI: Gave written materials in Spanish and English for operator to implement during inspection as a corrective action. 2-103.11 Person in Charge (Pf) (O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF
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.
majorCode Observation: The hand sink at the front preparation area had metal scrub utensilsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink at the front preparation area had metal scrub utensils; sponge stored in sink basin and is being used for other purposes. Hand sinks are for hand washing only. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observation: The hand sink at the prep line front counter does not have a hand wash sign. CDI: A hand wash sign was provided for the hand sink during inspection. 6-301.14 Handwashing Signage (C) Post a handwash sign at each handsink. Observation: The hand sink at the front service line did not have paper towels accessible for drying hands. Paper towels were stored on the opposite end of prep line on shelf; not dispensed properly or within reach. Ensure that paper towels are provided at each hand sink and are dispensed to prevent wet hands from grabbing onto roll. 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -Pf
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.
majorCode Observation: The PIC was unable to provide a written parasite destruction letter for raw salmon. An invoice was observed with parasite destruction lanaguageFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: The PIC was unable to provide a written parasite destruction letter for raw salmon. An invoice was observed with parasite destruction lanaguage; however a letter is not provided on site for product being held. Verification by 2/3/25 for letter obtainment. 3-402.12 Records; Creation; and Retention (Pf) (C) If raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(4); a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf
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.
Observation: Raw beef; raw chicken eing stored over vegetables. Raw fish stored over uncut vegetables; ready to eat food items. CDI- Food was rearranged as needed. 3-302.11; Priority; In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. (A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The operator is using reduced oxygn packaging for partially cooked chicken and partially cooked pork. The packaged products observed during todays inspection did not have a production time/date AND a use by time/date as required. During discussion products were packaged previous evening. CDI:Operator removed products from reduced oxygen packaging during inspection as a corrective action after determining production information. Operator to consider using ziploc bags in place of reduce oxygen. Follow up for continued compliance 2/3/25. 3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and dateOther
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
Observation: The operator is using reduced oxygn packaging for partially cooked chicken and partially cooked pork. The packaged products observed during todays inspection did not have a production time/date AND a use by time/date as required. During discussion products were packaged previous evening. CDI:Operator removed products from reduced oxygen packaging during inspection as a corrective action after determining production information. Operator to consider using ziploc bags in place of reduce oxygen. Follow up for continued compliance 2/3/25. 3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date; and be held at 41 F or less during refrigerated storage. (F) A HACCP Plan is not required when a FOOD ESTABLISHMENT uses a REDUCED OXYGEN PACKAGING method to PACKAGE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is always: (1) Labeled with the production time and date; (2) Held at 5°C (41°F) or less during refrigerated storage; and (3) Removed from its PACKAGE in the FOOD ESTABLISHMENT within 48 hours after PACKAGING.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Raw fish being fileted/cleaned at the drain board on the dish sink which was visibly soiled. Discontinue this process and utilize food prep sink that is designated for production tasks sush as cleaningContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Raw fish being fileted/cleaned at the drain board on the dish sink which was visibly soiled. Discontinue this process and utilize food prep sink that is designated for production tasks sush as cleaning; fileting fish products. CD: Fish was removed fom this area during production. 3-307.11 Miscellaneous Sources of Contamination (C) FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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.
notedCode Observation: Rice scoop being stored in cold water on the wait service line. Ensure that in use utensils if stored in waterEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Rice scoop being stored in cold water on the wait service line. Ensure that in use utensils if stored in water; water is maintained 135F or higher OR store on clean surface between use. CDI: Rice scoop was removed from service for cleaning and placed in clean container. 3-304.12 In-Use Utensils; Between-Use Storage (C) (F) 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.
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.
Observation: Clean utensils and equipment observed stacked whil still being wet. Ensure that dishes; utensils and equipment are air dried prior to being stored. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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.
Observation: The salt type blocks that contain cracks; crevices are not meant for food contact surface use or to be reused. Discontinue these dishware items for food contact; The paint brush type utensil used for oils; herbs has a metal band that is rusted/coated and hairs disallow the ability to sanitize; falling out of utensil. Verification for corrective action 2/3/25. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Observation: The gaskets on the refrigeration unit (right prep front service line) AND the rear prep refrigerator in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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.
3-302.11; Priority; Raw fish was found being held above cream cheese in a prep bottom cooler. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Cut tomatoes in prep top unit were at 44F. Dumplings and pork in prep bottom units were at 43F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cu tomatoes were taken to new refrigeration to be cooled and the prep bottom cooler was manually adjusted/lowered during the inspection.
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; Priority Foundation; One container of sushi rice being held on time as a public health control (TPHC) that had been recently made was not marked with the time. If using TPHC; food items shall be marked with the time they were removed from temperature control and the time they must be discarded. CDI- Rice was time marked during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was at 0ppm. Betwen uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
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.
3-302.15; Core; Cleaned avocados were found with stickers remaining on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core; Utensils/cups were found being stored in a container with food debris inside. Utensils and equipment shall be stored in a clean; dry environment where they are not exposed to potential contamination.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Repeat; Upon EHS arrival; no certified food protection manager was present. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager from an ANSI approved program with documentation.
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.
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; Cut tomatoes were being held too highly in a prep top cooler and were at 44F. Dumplings in cooler drawers were found holding at 43F. Some potentially hazardous foods at the sushi bar area were holding between 42-43F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool down as needed. Deductions will be taken if this item is repeated.
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; Priority; Bottles of butane were found being stored with/above food items. Poisonous or toxic materials shall be stored in an area that prevents potential contamination of food or clean equipment. CDI- Bottles were moved to a new area. Deductions will be taken if this item is repeated.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Box of fish was found being stored on the floor in the walk-in freezer. All food items shall be stored at least 6 inches above the floor. CDI- Box was placed on shelving.
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.
3-304.14; Core; Repeat; Wet wiping cloths were found being stored on prep surfaces. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concertation.
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; Scoop was being stored inside of food ingredients with the handle directly touching the food. If utensils are stored inside of food containers; they shall be stored with their handles above the food.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Repeat; employee jacket and bag was stored with dry ingredients on the shelves near walk-in cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employee item. Deductions taken due to 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.