Observation: ROP packaged fish observed not removed from packaging for thawing process in walk in refrigerator. CDI: This was corrected during inspection by removing ROP fish form packaging. 3-501.13 Thawing (Pf) 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: Staff cook wearing watch during production tasks. CDI: Staff removed watch as a corrective action during inspection. 2-303.11 Prohibition - Jewelry (C) Except for a plain ring such as a wedding bandEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff cook wearing watch during production tasks. CDI: Staff removed watch as a corrective action during inspection. 2-303.11 Prohibition - Jewelry (C) Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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: Wiping clothes being used to wipe counters/surfaces of prep table in rear kitchen not stored in a sanitizer between use. CDI: Wiping clothes were removed from service to a sanitizer bucket - Quat - 200ppm. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping clothes being used to wipe counters/surfaces of prep table in rear kitchen not stored in a sanitizer between use. CDI: Wiping clothes were removed from service to a sanitizer bucket - Quat - 200ppm. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.
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: Cutting boards on prep refrigerators; various hanging boards for prep production are heavily scored. 4-501.12 Cutting Surfaces (C) 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.
notedCode Observation: Non food contact surfaces of rice cleaner has small accumulation of debris around attachment pointsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Non food contact surfaces of rice cleaner has small accumulation of debris around attachment points; conjunction joints. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Non food contact surfaces shall be kept free of soil 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.
notedCode Observation: Hand sinks throughout observed unclean. Toilets observed unclean. Increase cleaning and establish schedules to maintain clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing
Observation: Hand sinks throughout observed unclean. Toilets observed unclean. Increase cleaning and establish schedules to maintain clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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.
notedCode Observation: Raw chicken placed on cutting board (prep refrigerator) prior to transfer to cooking pan where additional production tasks are occurring (platingOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw chicken placed on cutting board (prep refrigerator) prior to transfer to cooking pan where additional production tasks are occurring (plating; other knives.utensils; food products) without wash; rinse and sanitize creating a cross contamination potential; Discussed with staff that raw chicken should not be staged in this area prior to being cooked; CDI: Cutting board and utensils removed for clenaing; Process change to include raw chicken straight to cooking pan without staging on other surfaces. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Fly tapes hanging from cieling tile at ice machine and hallway where food products are being carriedPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Fly tapes hanging from cieling tile at ice machine and hallway where food products are being carried; Insect control devices like this can be in areas where food; utensils; equipment and single service cannot be contaminated during use. CDI: Fly devices removed. 6-202.13 Insect Control Devices; Design and Installation (C) Properly locate insect control devices.
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.
notedCode Observation: Whole lemons brought to the sushi bar for use - One obsreved with label still affixedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Whole lemons brought to the sushi bar for use - One obsreved with label still affixed; Ensure that all fruits and vegetables have labels removed and washed prior to prep once removed from original container. CDI: Lemons removed for washing. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: The flooring in the walkk in refrigerator poor repair (peeling) 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.
notedCode Observation: Non food contact surfaces of deli slicer have small accumulation of debris around power buttonCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Non food contact surfaces of deli slicer have small accumulation of debris around power button; slicer cap. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Non food contact surfaces shall be kept free of soil 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.
Observation: The handsinks at the sushi preparation area were observed with rice and other food particles in sink. Strainers were observed in the dish drains of sinks. Hand sinks cannot be used for any other purpose other than handwashing. Consider adding a "dump sink" for washing utensils between use. CDI: Sink drain catches were removed and staff was directed not to use hand sinks during operational tasks. 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.
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 observed multitasking with single service gloves before changing out. Discontinue this practice and ensure that gloves are only focused for not touching ready to eat foods (no further wash or cook step) and for immediate consumption. Gloves are a utensil (spatulaOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Staff observed multitasking with single service gloves before changing out. Discontinue this practice and ensure that gloves are only focused for not touching ready to eat foods (no further wash or cook step) and for immediate consumption. Gloves are a utensil (spatula; tongs) CDI: Staff were educated and worked on site during tasks with guidacne on when to stop changes gloves. 3-304.15 (A) Gloves; Use Limitation (P) (A) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The TCS (temperature control safety) food products in the sushi display were found ranging in temperature from 42F to 46F. Air temperature thermometers indicated that (2) cases were at 50F / 48F. Sprouts and fish eggs on ice were nto surrounded by ice in the container to keep products at 41F or below - observed at 46F/49F. CDI: Display refrigerators were turned down to decrease temperature to 38F/40F. Fish products were reevaluated and had decreased in temperature to 41F within 20 minutes. Sprouts/fish eggs were placed in containers completely surrounded by ice. Discussed best practices for fill lines on prep refrigerator containers. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The TCS (temperature control safety) food products in the sushi display were found ranging in temperature from 42F to 46F. Air temperature thermometers indicated that (2) cases were at 50F / 48F. Sprouts and fish eggs on ice were nto surrounded by ice in the container to keep products at 41F or below - observed at 46F/49F. CDI: Display refrigerators were turned down to decrease temperature to 38F/40F. Fish products were reevaluated and had decreased in temperature to 41F within 20 minutes. Sprouts/fish eggs were placed in containers completely surrounded by ice. Discussed best practices for fill lines on prep refrigerator containers. 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The cooked eel at the small countertop oven at sushi bar was found on time control without a written policy in hand. CDI: TPHC provided for operator to ensure that the cooked eel is labeled and/or written policy for time control. 3-501.19 Time as a Public Health Control (P) (Pf) (B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Spray bottles of bleachChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Spray bottles of bleach; quat observed with no labeling. Ensure that all working containers of chemical are labeled with contents. CDI: Thsi corrected during inspection by labeling the spray bottles. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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.
Observation: ROP packaged fish observed not removed from packaging for thawing process in walk in refrigerator. CDI: This was corrected during inspection by removing ROP fish form packaging. 3-501.13 Thawing (Pf) 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.
Observation: The gaskets on the prep refrigerator at the front sushi make line are torn/poor 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.
Observation: The hand sink on the pass through wall of the kitchen has a faucet handle that is difficult to adjust water temperature. Repair faucet handle. 5-205.15 System Maintained in Good Repair. (C) A PLUMBING SYSTEM shall be: (B) Maintained in good repair.
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.
minorCode Observation: Hand sinks throughout observed unclean. Increase cleaning and establish schedules to maintain clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing
Observation: Hand sinks throughout observed unclean. Increase cleaning and establish schedules to maintain clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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.
notedCode Observation: Grout is beginning to deteriorate between tiles in the kitchen creating floor no longer cleanable. Ensure that floors are maintained in good repair. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Grout is beginning to deteriorate between tiles in the kitchen creating floor no longer cleanable. Ensure that floors are maintained in good repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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.
criticalCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); On first wash; chlorine sanitizer at dishwashing machine was at a concentration of 0ppm. Chlorine sanitizer shall be used at 50-200ppm. CDI- PIC primed the dishwashing machine and it reached 50ppm immediately. Deductions not taken as dishes were not being actively washed at the time. Prime and test sanitizer before using dishwashing machine.
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
7-201.11; Priority; 7-201.11; Priority; Container of butane was stored with/above food products on shelving unit. Poisonous or toxic materials shall be stored in an area that prevents potential contamination of clean equipment or food. CDI- Butane was relocated. Poisonous or toxic materials shall be stored in an area that prevents potential contamination of clean equipment or food. CDI- Butane was relocated.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wiping cloths were stored hanging on sanitizer buckets; not fully submerged. Between uses; wet or moist wiping cloths shall be submerged 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Glass cups and containers were found being stacked together while wet. After dishes are cleaned; they shall be stored in a self draining position that allows for air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Shelving holding clean containers had brown residue buildup. Non food contact surfaces shall be kept free of soil 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Wall behind reach in cooler and ceiling vent covers near dishwashing machine had soil/dust buildup. Physical facilities shall be cleaned as often as necessary to keep them 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.
3-302.11; Priority; Raw fish was stored directly above RTE crab sticks in a sushi cooler. In order to prevent cross contamination; raw animal food shall be stored above ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Prep sink that fish were being prepared in had some brown residue in the interior. Food contact surfaces of equipment and utensils shall be kept clean to sight and touch. CDI- Sink was cleaned during the inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; One container of butane was stored above ready to use spoons on the sushi line. Poisonous or toxic materials shall be stored in an area that prevents potential contamination of clean equipment or food. CDI- Butane was relocated.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Live and dead flies were found in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for upcoming summer months.
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.
3-304.14; Core; Multiple sanitizer buckets holding wet wiping cloths were stored on the floor. Sanitizer buckets shall be stored above the floor. EHS advised PIC to keep sanitizer buckets on shelving; below exposed food items.
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.
4-501.12; Core; While improvements appear to have been made based on last inspection report; one cutting board in the kitchen area has deep scratches and discoloration. 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. Deductions reduced to improvements made.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation;Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. Item found by the end of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-401.11; Core; Observed personal drink stored above rice cooker.An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
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.
3-302.11; Priority Foundation;Observed container of shaved tuna stored directly above uncovered whole lemons in sushi area. Observed repackaged raw beef and pork stored above various types of repackaged raw seafood items inside walk in freezer. ood shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority;Observed chlorine sanitizer hooked up to dish machine. However the chlorine residual measured 0PPM.Disc thermometer placed in dish machine to measure hot water temp only measured 144F. Observed chlorine sanitizer residual less than 50PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM.Assign task of checking solution daily. Operator serviced machine during inspection 100PPM.; 4-601.11 (A); Priority Foundation; Observed black residue inside seafood prep spray nozzle. Observed a buildup of debris food debris on plates; cups; cutting board; stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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;Observed significant improvements overall in cold holding procedures. Observed cream cheese sitting on top of items inside cold top station. Observed raw Japanese scallops under running water in the prep sink holding above 41F and cut cabbage sitting at room temperature. diligent preparation is required when preparing TCS foods. TCS foods shall be held at 41F or below- items discarded/placed in walk in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation;Observed recently prepared tuna and wrapped in tightly covered plastic. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Covers removed; Corrected During 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.
4-501.12; Core; Observed scored cutting board on the line. Observed chipping plastic on soiled cutting board stored as clean under prep table- item discarded. 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.