3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): All TCS food items inside a double-door prep cooler are holding above 41F (see chart). CDI: Cooler taken offline and food left overnight inside cooler was discarded. Food placed in cooler this morning was moved to walk-in cooler to return to temperature.
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; Air curtain on walk-in cooler door is damaged and needs replacing. Equipment shall be maintained in a state of 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.
4-602.11; Core; Dark residue build-up inside kitchen ice machine and serving ice machine. Equipment such as ice machines shall be frequently cleaned. Please have ice machine cleaned.
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; Two gaskets split down the middle on service line reach-in; two gaskets on make like are torn. Equipment shall be maintained in a state of 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.
3-501.13 (A); (B); (C ) Use approved thawing methods. (Pf) Several packages of frozen shrimp thawing in standing water above 70°F. Thawing shall be accomplished either 1) under refrigeration or 2) under cold running water at 70° or below. CDI: Shrimp taken to walk-in cooler to finish thawing. Remember that the ground water temperature raises in the warmer months; cold water from faucet reading 75°F today.
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; Two gaskets split down the middle on service line reach-in. Equipment shall be maintained in a state of 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.
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Hood vent system under grill line is in need of 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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Two long chef knives stored inside sushi prep hand sink. Handwashing sinks may not be used for any purpose other than handwashing. CDI: Knives removed. PIC reminded sushi staff not to store anything inside the handwashing sinks.
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.
4-602.11; Core; Minor residue inside kitchen ice machine. Equipment such as ice machines shall be frequently cleaned. Repeat Violation. Please have ice machine cleaned.
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; Minor residue inside service station ice machine. Equipment such as ice machines shall be frequently cleaned. CDI: Ice machine put on schedule to be detail cleaned.; 4-601.11 (A); Priority Foundation; While improvement from last inspection; there are still a few date-marking/labeling stickers left on dishes stored as clean in dish rack. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Stickers removed.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few live flies in dry storage area of kitchen. Premises shall be maintained free of pests. CDI: Facility has routine pest control and will contact their representative.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Ice build-up on boxes of food product inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location away from splash; dust; or other contamination. CDI: Ice removed from boxes.
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.
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; Ice build-up inside door threshold of walk-in freezer and reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue.
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; One container of raw shell eggs stored over ready-to-eat edamame inside reach-in cooler. Food shall be protected from contamination by storing raw animal foods below ready-to-eat foods. CDI: Eggs moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Few date marking/labeling stickers left on dishes stored as clean in dish rack. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Stickers removed.
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; Observed avocadoes being cut during prep with the produce stickers left on them. Raw fruits and vegetables shall be thoroughly washed to remove soil and other contaminates. CDI: Stickers removed during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Heat strip is broken on walk-in cooler door and ice has begun to collect in the threshold and on surrounding shelving. Equipment shall be maintained in a state of good repair. CDI: Facility had ordered 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.
5-501.114; Core; Both dumpsters are missing drain plugs. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Please contact trash company to have plugs replaced.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Walk-in cooler shelving is not clean; especially in the designated sushi area to the left of the door. Remove shelves for effective cleaning. Maintain food storage areas free of visible microbial growth. Some shelves were removed during today's inspection to start the cleaning.
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.
3-304.12; Core; One Knife is stored at the handwashing sink where employees are actively working with food. Handwashing sink shall be used only for handwashing. No utensils should be at the handwashing sink to prevent contamination to the utensil. Knife was taken to the dish washing area for 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.