notedCode Observation: Various types of beverage containers being stored bottom shelf of prep table in containers that do not prevent hand/mouth contact during consumptionEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Various types of beverage containers being stored bottom shelf of prep table in containers that do not prevent hand/mouth contact during consumption; Ensure that drink containers do not allow contamination of hands when consuming with caps; lids. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode Observation: Handsinks are not available on the cook lineHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Handsinks are not available on the cook line; Handsinks are only located in dishwashing room and prep room; There is not accessible hand sink on the cookline; Follow up for plan of handsink re-replacement; verification by May 4; 2026. Discussed with person in charge during inspection. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf)/5-204.11 Handwashing Sinks - Location and Placement (Pf) Establishment is required to maintain the required number of hand washing sinks required for convenient use by employees in areas required.
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.
notedCode Observation: Staff are not changing gloves between tasks when working at one stationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Staff are not changing gloves between tasks when working at one station; Gloved hands handling raw sushi and cooked products without changing gloves; ENsure that staff are changing gloves between tasks; CDI: Staff/PIC were educated and PIC is continuing to work with staff; food process of when changing gloves is needed and directing staff to handsinks. 3-304.15 (A) Gloves; Use Limitation (P) (A) Discard gloves after a task is complete or any time they are damaged or soiled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The sushi rice roll production equipment is not washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The sushi rice roll production equipment is not washed; rinsed and sanitized very 4 hours; PIC and staff stated only cleaned nightly. Equipment that is utilized with TCS (temperature control safety food products) at room temperature must washed; rinsed and sanitized every 4 hours. CDI: Rice rolling machine removed for cleaning as a corrective action by PIC. Schedule of machine to align with use of sushi production (TPHC) 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
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: Reduced oxygen packaged tunaFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Reduced oxygen packaged tuna; tilapia and salmon not removed from packaging prior to thaw (thawing in walk in refrigerator); Ensure that reduced oxygen packaged fish is thawed properly. CDI: This was corrected during inspection by opening package. 3-501.13 Thawing (Pf) (E ) 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.
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 Observation: In use wiping clothes are not being returned to buckets of sanitizer between use at expo lineCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes are not being returned to buckets of sanitizer between use at expo line; sushi line. CDI: Wiping clothes returned to sanitizer buckets when pointed out to PIC during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer 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.
criticalCode Observation: The connected hose to the split spigots at the mop sink does not have a backflow device (hose bibb vacuum breaker) installed before the hose connection. Install a hose bibb vacuum breaker - Verification by 4/27/26. 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The connected hose to the split spigots at the mop sink does not have a backflow device (hose bibb vacuum breaker) installed before the hose connection. Install a hose bibb vacuum breaker - Verification by 4/27/26. 5-203.14 Backflow Prevention Device; When Required (P) A PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached
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.
Observation: The refuse dumpster in the rear of faiclity does not have a lid; Ensure the refuse dumpster is kept closed with tight fitting lid/cover. 5-501.113 Covering Receptacles (C) Receptacles and waste handling units for REFUSE; recyclables; and returnables shall be kept covered. (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
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.
2-103.11 (A) - (P); Priority Foundation; Employees are not regularly checking and maintaining food temperatures including cold holding (ice bath) at sushi bar and the temperature parameters for cooling cooked foods. Employees are not washing their hands at the appropraite times nor for the appropriate length of time including the PIC who did not wash hands before touching foods at the sushi bar during inspection; Employees are not sanitizing the thermometer probe before use. The person-in-charge shall ensure that: employees are properly maintaining the temperatures of Time/Temperature Control for Safety Foods during hot and cold holding through daily oversight of the Employees' routine monitoring of Food temperatures. EMPLOYEES are effectively cleaning their hands; by routinely monitoring the EMPLOYEES' handwashing; EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours; through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused; through routine monitoring of solution temperature and exposure time for hot water SANITIZING; and chemical concentration; pH; temperature; and exposure time for chemical SANITIZING; CDI- EHS reviewed foodborne illness risk factor sheet and active managerial control with the PIC; as well as discussing each of these individual items.
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 (G); Priority; Employee did not wash hands after handling raw chicken and raw beef and before handling clean equipment and ready to eat foods. Employee instead took off gloves and placed new gloves on. Employee did not wash hands after cracking raw shell egg and handling clean equipment and utensils. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- Employee washed hands immediately as instructed from the EHS. 2-301.12 (A);(B); Priority; When instructed to wash hands by EHS; employee went to hand sink and washed hands for less than 5 seconds. Employee was told to wash hands properly by the PIC; and the employee then washed hands properly. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). Re-train staff on proper handwashing and when to wash between glove changes. 2-301.14; Priority; PIC did not wash hands upon entering the sushi area to touch food and clean equipment. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- PIC 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.
5-205.11 (B); Priority Foundation; Handwashing sink beside the soda dispensing machine had ice inside it; being used as a dump sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Discussed with PIC and staff about hand sink use. Repeat. Half points this inspection.
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; Raw chicken portioned on vegetable cutting board at prep cooler. Raw chicken was noted on the same board that they would cut raw vegetables. CDI- EHS addressed with staff and the cutting board was moved to dish to be cleaned and sanitized. Employee grabbed the raw meat cutting board for chicken and placed in appropriate area. Raw shell eggs stored over rice zucchini and onion in flip top cooler. CDI- Employee relocated to appropriate location. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 (A) (4); Priority; Employee rinsed off thermometer probe with water and began to use thermometer to take temperatures of food without first sanitizing the thermometer. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. CDI- EHS educated employee on sanitizing thermometer. All employees need to be trained on sanitizing thermometer probe.
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.
3-501.14(A); Priority Foundation; Red curry cooling from yesterday; 3/30/26 at 43-45F in glass door reach in cooler in deep containers. Cooked salmon cooling at 113F at 3:30pm made at 11:00am in walk in cooler tightly covered and stacked. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Foods were voluntarily discarded. 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.
3-501.16(A)(2); Priority; Tuna; salmon roe; white fish; spicy oyster mix above 41F (see temp chart) in sushi area on ice baths. If ice baths are used for sushi fish; they must be monitored. It is highly suggested to have these items in the reach in cooler or sushi display cooler and potentially purchasing an additional prep cooler for these items. Ice is not a long term control for cold holding. Consider cold holding equipment for any sushi fish. Maintain TCS foods in cold holding at 41F or less. CDI- Foods were out appx half hour and were moved to cooler to rapidly cool.
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)(3); Priority Foundation; The cooked tempura shrimp; eel; and sushi rice in sushi production area were not marked with times as indicated in TPHC policy. CDI- PIC states they made the products around 10:30am. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Follow on-site written procedures which indicate they will all be labeled. Repeat; Full points.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 (B); Priority; Packages of over-the-counter medication and laxative fiber supplement stored directly over food prep areas. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. CDI- Medicine was moved to appropriate location. Repeat. 7-204.11; Priority; Employees noted using Windex Disinfectant cleaner to clean food packaging area for to-go foods. Provide sanitizer at correct concentrations; diluting as required. CDI- Do not use disinfectant on food contact or food service areas. EHS discussed with employees and instructed them to use appropriate bleach sanitizer (50-200ppm) or quat sanitizer (200-400ppm).
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; Red curry from last night cooling in deep lexan containers in glass reach in cooler that did not meet 41F within cooling parameters. Tofu cooling on food prep table not being actively cooled at 86F (less than 30 minutes left to get to 70F within two hour frame). Cooked salmon cooling in plastic containers tightly covered and stacked in walk in cooler that did not reach 70F in two hours. 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- Curry and cooked salmon was voluntarily discarded. Tofu was moved to the walk in freezer. 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; Priority Foundation; Frozen fish and shrimp thawing at room temperature in sushi prep area and back prep area. Use approved thawing methods. CDI- foods moved to reach in cooler/walk-in cooler as the food was still below 41F. 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.
3-302.12; Core; Multiple foods and sauces stored in sushi area and cooking areas without label i.e. wasabi sauce; oil; etc. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Repeat; half points.
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; Boxes of yellowfin tuna and wonton wrappers on the floor in the walk in cooler. Provide extra dunnage racks or get delivery more frequently. 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.
2-402.11; Core; Employees with beards need to use a beard guard. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.12 (B); Core; Scoops handle down in dry products (sugar/flour). In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12 (F); Core; Rice scoops stored in warm water at 118F. 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. Instructed PIC to increase water temperature.
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.
4-205.10; Core; Domestic food processor (cuisine art) not approved for commercial kitchen use. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Remove. 4-501.12; Core; Cutting boards in sushi area need to be resurfaced as they have deep cuts/groves. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority foundation; No test kit avalaible for quat ammonia sanitizer. Verification for test strips by 4/9/26. Send copy of receipt or test strips in house to EHS.
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 (E); Priority; Observed employee not washing hands between handling dirty and clean dishes at the dish washing station. Wash hands after handling soiled equipment or utensils. CDI- Employee washed hands immediately as instructed from the EHS. 2-301.14 (G); Priority; Employee did not wash hands after handling partially (raw) cooked chicken and making spring rolls. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- Employee washed hands immediately as instructed from the EHS. Re-train staff on proper handwashing.
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 (A) & (B) Priority Foundation; Sushi handwashing sink blocked with scrubber inside. Adjacent sink had dishes stored on top. Back handsink had chair in front of it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing CDI- Items relocated; discussion on hand sink accessibility and use.
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; Raw fish stored over fully cooked sushi rolls. Crab stored underneath raw chicken in walk in cooler. Food shall be protected from cross contamination by storing raw animal foods by final cook temperatures; with ready to eat foods on above raw animal foods. CDI- Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Utensils and pans stored soiled in clean dish rack near stove. Pots stored outside in mop sink area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Do not store outside of establishment. EHS will verify all dishes in facility are clean by 1/31/2026.
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.
3-401.14 F; Priority foundation; The facility is partially cooking chicken and does not have a process that has been approved. There was one TPHC sheet that has information on parcooked chicken but a 4 hour hold time is marked (not true non-continuous written procedure). Discontinue this process unless a written process for approval is on file with correct steps. EHS emailed the PIC a copy of the procedure for her to review and fill out. Have procedure completed and ready by 1/31/26 for verification by EHS.
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.
3-501.14(A); Priority Foundation; Red curry cooling from yesterday; 1/20/26 at 45F in reach in cooler. Partially cooked chicken cooling from yesterday in the walk in cooler at 45F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Foods were voluntarily 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.
3-501.16(A)(2); Priority; Salmon (x2); tuna; and yellowtail (x2) above 41F in sushi area on ice baths. If ice baths are used for sushi fish they must be monitored. It is highly suggested to have these items in the reach in cooler or sushi display cooler and potentially purchasing an additional prep cooler for these items. Ice is not a long term control for cold holding. Consider cold holding equipment for any sushi fish. Maintain TCS foods in cold holding at 41F or less. CDI- Foods were voluntarily 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.
3-501.18; Priority; Kimchi held from 1/13/26 in reach in cooler. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- The PIC voluntarily discarded.
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(B)(3); Priority Foundation; The cooked tempura shrimp; mushrooms; and sushi rice in sushi production area were not marked with times as indicated in TPHC policy. CDI- PIC states they made the products around 10:30am. This was noted held past 2:30pm. PIC voluntarily discarded. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(4)(5); Priority Foundation; The sushi rice labeled with production time of 10:00am and 10:30am held past 4 hours; noted at 3:00pm. 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 the products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A); Priority Foundation; No consumer advisory on sushi thai supplemental menu. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. EHS will verify the supplemental menu has a correct consumer advisory by 1/31/2026.
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 (B); Priority; A bottle over-the-counter medication stored directly over food prep areas. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. CDI- Medicine was moved to appropropriate location. 7-102.11; Priority Foundation; Disinfectant cleaner stored without a label where the contents were not able to be discerned. Label working containers of toxic materials such as cleaners and sanitizers. CDI- PIC labeled.
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; Par-cooked chicken cooling from last night in large plastic bags. Red curry from last night cooling in deep lexan container. 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- Both foods were voluntarily 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.
3-501.13; Priority Foundation; Frozen chicken and shrimp thawing at room temperature in kitchen. Use approved thawing methods. CDI- Chicken was still frozen and was moved to the walk in cooler. The shrimp was placed under cold running water in the prep sink.
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.
3-302.12; Core; Multiple foods stored in sushi area without label i.e. wasabi sauce; oil; etc. 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.
3-304.14(B); Core; Wiping cloths stored on prep tables and areas between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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.
4-501.11; Core; The gaskets on the glass door reach in coolers are in need of replacing. The far right oven needs repair/replacing as their is a lot of rust in the internal door area. All equipment shall be maintained in good repair. Repeat; half points different equipment issues.
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; Cleaning needed on interior and exterior surfaces of equipment. Cleaning needed of clean dish shelving at far right of cooking area. Clean inside the non-used ovens. Do not store clean pans and utensils in this area as food debris accumulates. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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.
5-501.113(B); Core; Dumpster lid open in outdoor area. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee drinks stored on counter of prep station in sushi area. Employee drinks on clean dish rack. Employee drinks on clean dish shelving at sushi area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
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.
notedCode Observation: The hand sink in the restroom does not provide water longer than 4-6 seconds before cutting offHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink in the restroom does not provide water longer than 4-6 seconds before cutting off; The water measured at 72F does not meet a minimum 100F. provide hot water at the sink and fix the metering sequence so as to provide water for a period no less than 15 seconds. 5-202.12 Handwashing Sinks; Installation (C) (A) Provide at least 100F water at hand sinks. (C) A self-closing; slow-closing; or metering faucet shall provide a flow of water continuously for at least 15 seconds.
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.
notedCode Observation: The cooked tempura shrimp observed at 107F at front heat lamp. In additionOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The cooked tempura shrimp observed at 107F at front heat lamp. In addition; cooked eel and mushrooms have been observed also being left out on time control (*previous inspections) without the benefit of being on current time control policy. Sushi rice is currently on separate time control policy. CDI: Time control policy written during inspection and implemented concurrently for products aforementioned. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) 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). -Pf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: WIping clothes observed wiping in use utensilsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: WIping clothes observed wiping in use utensils; other food contact surface sin production areas not stored in a sanitizer between use. CDI: Sanitizer buckets were made up and wiping clothes placed in a sanitizer. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer 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.
Observation: The gasket on the walk in refrigerator and prep refrigerator (right) on cook line poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment shall be maintained 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.
Observation: There is not a certified food manager on sight during operation. 2-102.12 (A) Certified Food Protection Manager (C) (A) PIC shall demonstrate knowledge by being a certified food protection manager.
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.
notedCode Observation: The hand sink in the restroom does not provide water longer than 4-6 seconds before cutting offHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink in the restroom does not provide water longer than 4-6 seconds before cutting off; The water measured at 72F does not meet a minimum 100F. provide hot water at the sink and fix the metering sequence so as to provide water for a period no less than 15 seconds. 5-202.12 Handwashing Sinks; Installation (C) (A) Provide at least 100F water at hand sinks. (C) A self-closing; slow-closing; or metering faucet shall provide a flow of water continuously for at least 15 seconds.
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.
notedCode Observation: Due to the dish machine not producing sanitizer during the cycling rotationCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Due to the dish machine not producing sanitizer during the cycling rotation; the dishware and equipment were not sanitized after washing; rinsing in machine. CDI: Dishware and equipment washed and than moved to dish sink to sanitize. 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Maintain sanitizer at correct concentrations when being used to sanitize. -P
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 mid prep refrigerator on the cook line is not holding 41F or below. Air temperature observed at 44F and raw fish (45F) and cooked chicken (47F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The mid prep refrigerator on the cook line is not holding 41F or below. Air temperature observed at 44F and raw fish (45F) and cooked chicken (47F); CDI: Products moved to another refrigerator holding 41F/below as corrective action. (*Refrigerator be repaired) 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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.
Observation:Several packages of thawing raw fish observed still in reduced oxygen packaging on cart in walk in refrigerator. Fish was also not removed from packaging during thawing process. Remove fish from packaging during thawing and leave large portions of fish in refrigeration until ready to use for production. ***REPEAT*** 3-501.13 Thawing. E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.
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 Observation: Observed staffing not wearing hair covering during food production tasks. CDI: Corrected during inspection - staff put hair up/covered with cap. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Observed staffing not wearing hair covering during food production tasks. CDI: Corrected during inspection - staff put hair up/covered with cap. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode Observation: The in use knives at the prep refrigerators are being placed between equipment and prep tables where is unclean. CDI: Operator removed knives from between the refrigeration units. **REPEAT** 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: The in use knives at the prep refrigerators are being placed between equipment and prep tables where is unclean. CDI: Operator removed knives from between the refrigeration units. **REPEAT** 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored:(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT
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.
notedCode Observation: Cutting boards heavily scored. Replace or repair cutting boards so that can be cleaned and sanitized without areas of debris accumulation. 4-501.12Cleaning and sanitizing
Observation: Cutting boards heavily scored. Replace or repair cutting boards so that can be cleaned and sanitized without areas of debris accumulation. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Observation: The gaskets on the prep refrigerator at the sushi station poor repair/torn; Maintain all equipment in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)
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.
majorCode Observation: A test kit is not being used by staffing to monitor the dish machine which is a low temperatureCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: A test kit is not being used by staffing to monitor the dish machine which is a low temperature; chlorine sanitizing machine. Dish machine was run 3 times; checked and no chlorine was found. Ensure that staff are monitoring sanitizer levels in wiping clothes; dish machine and dish sink when used. CDI: Educated staffing during inspection and spoke to operator about working with staff to monitor/check sanitizer regularly. 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observation: A test kit to monitor quaternary ammonia sanitizer on the dish sink is not available. Verification for test strips by 1/16/2025. 4-302.14 Sanitizing Solutions; Testing Devices (Pf)
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.
criticalCode Observation: Observed staff not washing hands between handling dirty and clean dishes at the dish washing station. Observed staff not washing hands between tasks changes: handling chemicalsHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Observed staff not washing hands between handling dirty and clean dishes at the dish washing station. Observed staff not washing hands between tasks changes: handling chemicals; cleaning utensils and than handling packaged food items/to go containers (expo window). CDI: This was corrected during inspection requesting staff to pause during specified tasks and going to hand sink tow ash hands. 2-301.14; Priority; (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
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: Hot water was not available at two sinks today as hot water is being turned off to sink. CDI: Hot water turned back on during inspection. Discontinue cutting hot water off to hand sinks as hot water minimum of 100F is required to be at each hand sink. 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Hot water was not available at two sinks today as hot water is being turned off to sink. CDI: Hot water turned back on during inspection. Discontinue cutting hot water off to hand sinks as hot water minimum of 100F is required to be at each hand sink. 5-202.12; Core; ) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. ; Observation: The hand sink at the dish station was blocked with mop bucket and mop. Hand sink in prep production area had trash cans stacked in front. Hand sink on the sushi prep line had fans in front of sink disallowing access to staff. Ensure that hand sinks are available at all times for staff. CID: These items were removed during inspection for access to hand sinks. 5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf ; Observation: The hand sink in the food prep production area did not have paper towels in dispenser for use by staff. CDI: Operator replaced paper towels during inspection. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. 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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation; The labeling on the fresh farm raised salmon does not have a parasite destruction letter to match on file. Ensure that the parasite destruction letter aligns with the producer of the salmon fish product. CDI: Operator contacted distributor to retrieve letter of parasite destruction during inspection. 3-402.12; (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)(3); 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)(3) 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.
majorCode Observation: The facility is partially cooking chicken non continuous cooking process and does not have a process that has been approved or in writing. Discontinue this process unless a written process for approval is on file with correct steps. (Partially raw chicken stored in walk in without cooling informationFood temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Observation: The facility is partially cooking chicken non continuous cooking process and does not have a process that has been approved or in writing. Discontinue this process unless a written process for approval is on file with correct steps. (Partially raw chicken stored in walk in without cooling information; not stored as a raw product/observed pink in color) Verification: A follow up inspection for corrective action will take place June 7; 2024. 3-401.14; (F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf Priority Foundation;
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.
criticalCode Observation: The cooked eel was observed being held in toaster at 119F. Discussed with operator placing this product on time control. CDI: Operator placed product on time control to discard at 3:00PM. (TPHC policy not currently in place for cooked eel) 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: The cooked eel was observed being held in toaster at 119F. Discussed with operator placing this product on time control. CDI: Operator placed product on time control to discard at 3:00PM. (TPHC policy not currently in place for cooked eel) 3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above
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.
criticalCode Observation: Raw tunaFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Raw tuna; raw fish products; half/half and other TCS (temperature control safety) products were not holding at 41F or below as required. Refrigeration units were not operating at required temperature to prevent foods from improper cold holding. Operator moved products to other refrigeration units; raw tuna (spicy); cooked noodles discarded during inspection. Verification: A follow up for proper temperature control of TCS (temperature control safety) foods will be conducted Friday May 31; 2024. -501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in(C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less.
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.
majorCode Observation: Due to disrepair of walk in refrigeratorFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Due to disrepair of walk in refrigerator; 2 cookline prep refrigerators; 2 display refrigerators and 2 sushi display refrigerators unable to maintain 41F or below; there is insufficient refrigeration to support proper cold holding of TCS (temperature control safety) food products. Operator contacted repair during inspection. Verification: A follow up will be completed May 31< 2024 for corrective action. 4-301.11; Priority Foundation; EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf
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 Observation: 5 packages of thawing raw fish under reduced oxygen packaging were left sitting out on cart behind sushi line during preparation steps. Fish was observed at 45F. Fish was also not removed from packaging during thawing process. Removed fish from packaging during thawing and leave large portions of fish in refrigeration until ready to use for production. CDI: Operator placed fish back into refrigeration unit. ***REPEAT*** 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: 5 packages of thawing raw fish under reduced oxygen packaging were left sitting out on cart behind sushi line during preparation steps. Fish was observed at 45F. Fish was also not removed from packaging during thawing process. Removed fish from packaging during thawing and leave large portions of fish in refrigeration until ready to use for production. CDI: Operator placed fish back into refrigeration unit. ***REPEAT*** 3-501.13 ; 3-501.13 Thawing. E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.
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 Observation: Sushi display casesEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Sushi display cases; prep refrigerators did not having a thermometer to monitor temperature of equipment. Ensure that all equipment is has a thermometer to monitor air temperature. 4-204-112; (B) Except as specified in par. (C) of this section; cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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 Observation: The in use knives at the prep refrigerators are being placed between equipment and prep tables where is unclean. CDI: Operator removed knives to dish wahsing. 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: The in use knives at the prep refrigerators are being placed between equipment and prep tables where is unclean. CDI: Operator removed knives to dish wahsing. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored:(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT
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 Observation: The rice cooker inserts are no longer cleanable and have deep scratches. Replace inserts on rice cookers. 4-502.11(A) and (C)Cleaning and sanitizing
Observation: The rice cooker inserts are no longer cleanable and have deep scratches. Replace inserts on rice cookers. 4-502.11(A) and (C); Core; A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.; Observation: Cutting boards heavily scored. Replace or repair cutting boards so that can be cleaned and sanitized without areas of debris accumulation. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
majorCode Observation: The dish sink sanitizer require test strips for lactic acid and operator only has chlorine test strips. Obtain a test kit to monitor proper sanitizer levels in sinkCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The dish sink sanitizer require test strips for lactic acid and operator only has chlorine test strips. Obtain a test kit to monitor proper sanitizer levels in sink; Verification: A follow up for corrective action will take place by June 7; 2024. 4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf
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.
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; Container of cooked chicken holding above 41F on storage rack beside grill station. Container of fried crab wontons holding at 60F on shelving over oven. Eel holding at 66F in sushi prep area. Time/Temperature Control for Safety Food shall be maintained at 41F or less. CDI: Chicken and crab wontons moved to walk-in to return to temperature. Full points taken due to repeat violation. EHS provided resources on cold-holding education.
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.
4-602.11; Core; Very minor residue observed inside ice machine basin. Equipment such as ice bins shall be maintained 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Fried shrimp tempura cooling outside of temperature control on shelving above prep station. Cooling shall be accomplished by placing food in shallow pans; separating the food into thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI: Shrimp moved to walk-in freezer to rapidly cool. DO NOT leave food on the counter unattended.
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; Priority Foundation; Packaged of ROP raw tuna thawing inside walk-in cooler that bear labels stating fish must be removed from packing unless frozen. TCS ROP fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI: EHS explained to staff about poking holes to incorporate oxygen and how to determine which product bares this label. No points taken at this time.
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.
4-602.13; Core; Hood ventilation system collecting grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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; Dust build-up on ceiling tiles near air vents. Physical facilities shall be maintained clean. ; 6-501.11; Core; Peeling paint on ceiling trim around light fixtures in dish area and where the wall meets the ceiling. Physical facilities 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee drink stored on counter of prep station in sushi area. Employee observed watching videos on their phone propped on shelving over prep area and eating food inside main kitchen. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Please be aware; repeat violation will result in full points taken. There should be no personal item storage in the prep/grill areas.; 6-202.11; Core; Light fixture inside dish washing area is missing a light shield. ; 6-403.11; Core; Observed employees eating inside the kitchen area around equipment; utensils; and food ingredients. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
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.
3-302.11; Priority; Plate containing raw fish stored directly on top of tempura fried shrimp inside reach-in cooler. Food shall be protected from cross contamination by storing raw animal foods by final cook temperatures; with ready to eat foods on above raw animal foods. Repeat Violation. This violation has been marked 5 inspections in a row. Educational materials for raw food storage have been provided. Full points taken and will be taken until violation is corrected. CDI: Fish moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Minor residue observed inside ice machine basin. Equipment such as ice bins shall be maintained 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.
Proper disposition of returned; previously served; reconditioned & unsafe food
Inspector’s notes
3-701.11; Priority; Large dead wasp found inside cooling curry on prep counter. Food that is unsafe; adulterated; or not honestly presented shall be discarded. CDI: Food discarded. EHS discussed the usage of food coverings.
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; Container of cooked chicken holding above 52F on storage rack beside grill station. Staff stated it has been left standing for an hour. Fish inside sushi reach-in holding at 43F. Raw chicken left on cart unattended after prep at 45F. Time/Temperature Control for Safety Food shall be maintained at 41F or less. CDI: Chicken moved to freezer to immediately cool; dial adjusted on reach-in cooler and items returning 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.
3-501.18; Priority; Container of tofu inside reach-in cooler dated 10/16 held past its 7-day hold. Food shall be discarded if it exceeds the appropriately marked date. CDI: Food discarded. ; 3-501.17; Priority Foundation; Containers of cooked noodles and tofu inside reach-in cooler without date markings. Time/Temperature Control for Safety foods prepared and held in the food establishment for over 24 hours shall be date marked with day one as date of preparation. CDI: Date marking applied to noodles and tofu throw away by PIC.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; 5 bottles of over-the-counter medication/multivitamins stored directly over food/food prep areas or with dry-storage items. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-use articles. CDI: Items removed to laundry room.
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.
3-501.13; Priority Foundation; Raw shrimp left thawing on prep counter. Foods shall be thawed under refrigeration; or under running water below 70F; or as part of the cooking process. CDI: Shrimp placed inside cooler to continue thawing.
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.
6-501.11; Core; Large water stain with collapsing ceiling panels observed above prep sink station inside kitchen. Physical facilities shall be maintained in a state of good repair. Please have this 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Unlidded employee drink. Several phones observed on prep counters or shelving. A container of chewing gum stored in sushi storage equipment. Lockers or other suitable facilities shall be used for employee storage.
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.