notedCode 3-501.13 Thawing (Pf) ROP fish was thawing while still in the package. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) ROP fish was thawing while still in the package. 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. PIC had food employee removed ROPfish from packaging 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.
3-302.11(A)(1); Priority; Observed raw beef thawing on a shelf above ready-to-eat sauces in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and fruits and vegetables to prevent cross contamination. CDI- Beef relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12 (A); Core; Observed spoons with their handles laying inside containers of tuna in the sushi prep unit. In-use utensils used on TCS food must be stored with handles above the food and top of the food container. CDI- spoons removed. No point taken today.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Quaternary ammonium compound solution sanitizer in the sanitizer cloth buckets was measured well over 400ppm. These cloths are used on food-contact surfaces. Ensure quat solution is 200 - 400ppm or as specified by manufacturer's directions included in labeling. CDI- bucket concentration diluted during inspection.
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; Observed a plastic container of wasabi and ginger resting on the rim of the trash can in-between the sushi makeline surface prep areas. Food shall be protected from contamination by storing the food in a clean; dry location and where it is not exposed to splash; dust; or other contamination. CDI- container of ginger and wasabi moved to appropriate location.
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; Sanitizer buckets referenced above were observed with super concentrated Quat solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration. CDI- sanitizer buckets remade.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles of cleaning chemical were observed unlabeled or without a clear label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- labels made and affixed.
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; A tray of yellowtail was observed in the sushi display case at 50F from recent prep. Avoid cooling TCS foods in the display case as these units are not very good at cooling foods down. CDI- yellowtail was moved to the walk-in cooler to cool quickly. No point taken.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility is using a quaternary ammonium compound to sanitize food-contact surfaces. No test kit to measure the concentration could be provided. PH testing strips are not sufficient to measure quat concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Text a photo of quat testing kit once obtained.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Fan covers in the walk-in cooler are showing signs of dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surface observed to be clean. No point taken today.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; A sanitizer bucket with wiping cloths behind the sushi counter was observed with a very high Quat concentration (over 400ppm). Cloths are used to wipe sushi prep area and surfaces that come in contact with food. Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling. Label on Quat bottle indicated a use concentration of 200ppm for food-contact surfaces. CDI- sanitizer remade and diluted. Ensure testing paper is used to achieve desired concentration. All other sanitizer buckets were observed with the correct concentration. Note: this code citation was marked out on the previous inspection due to improper use of a pesticide. Full points not taken today.
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.
4-205.10; Core; Ninja blender in the kitchen used to make sauces is labeled for household use. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace blender with a commercial grade one that meets these specifications.
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.