4-602.13 Nonfood Contact Surfaces (C) The gaskets of the lowboy units throughout the establishment are soiled. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions Floors in sushi area soiled with food debris. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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 4-501.114 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) Cookware and food storage containers were stored in the sanitizing basin of the three compartment sink without any sanitizing solution. Maintain sanitizer at correct concentrations when being used to sanitize. The PIC had the cookware and food storage containers washed and sanitizing in the chemical sanitizing dish machine. ***CORRECTED DURING INSPECTION (CDI)***
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 4-501.19 Manual Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19 Manual Warewashing Equipment; Wash Solution Temperature. The dish washing employee was observed washing cookware and food storage containers with a bucket of soapy water in the wash basin of the three compartment sink. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions. EHS educated on the flow of the three compartment sink and manual warewashing procedures. The PIC corrected the employee and set the three compartment sink basins for manual warewashing in a 110F solution. ***CDI***
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.
2-301.15 Where to Wash (Pf) Employee observed washing their hands in the meat prep sink. Only wash hands in handwashing sink. PIC redirected employee to wash their hands at the handwashing sink.
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 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) Several wet wiping clothes throughout the establishment were held on the counters and prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. An employee collected the wet wiping clothes and placed them a sanitizing solution.
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.
4-601.11(A); Priority Foundation; The counter-mounted can opener blade was visibly soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other equipment observed clean. No points 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.
3-501.18; Priority; Observed cut tomato with a date mark of 10/25 and faux crab with a prep date of 10/25 observed in separate coolers. A container of fish cakes did not bear a date. A new tray of freshly prepared faux crab was incorrectly dated with Wednesday day dot stickers. Ready-to-eat TCS foods shall be properly date marked with a date not to exceed 7 days and discarded after 7 days. The day of preparation or opening from a package shall count as day 1. Foods in unmarked containers shall be discarded. CDI- expired foods voluntarily discarded. Date of fish cakes known and affixed. Day dot stickers were corrected with a Thursday sticker.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed bags of cooked chicken stacked in a container in the walk-in cooler. Prep was completed about an hour prior to inspection. Chicken in the middle was over 80F. Cool TCS foods in shallow containers and smaller portions to maximize air flow and heat transfer. CDI- chicken was placed on a sheet tray to cool. Full point taken for repeat violation.
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 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; Portable fans in the kitchen were observed with greasy residue and dust accumulation. Food residue observed at the cookline under grill. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.
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; Priority; Observed an employee mop the floor while wearing single-use gloves. When finished; employee discarded old gloves and began donning new gloves to work with food without washing hands. Employees shall wash their hands before donning gloves for food prep. CDI- employee was instructed to wash hands; hands were washed.
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; Multiple cartons of raw; whole shell eggs and soy sauce were stored below raw chicken in the walk-in cooler. Raw scallops were stored above bags of vegetables in a reach-in cooler at the cookline. Separate raw animal foods according to final cook temperature and never store raw animal foods above ready-to-eat foods. Refer to educational storage poster for proper storage. PIC has been trying to educate new employees on proper food storage. CDI- foods were rearranged during inspection. Full points taken for repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Cooked eel was observed in a toaster oven holding around 90F in the sushi prep area. PIC said eel is used quickly during lunch service and never lasts more than 2 hours. TCS foods shall be held hot at 135F or above. CDI- eel was sent to be served immediately. Do not store hot TCS foods below 135F. Eel may be added to existing TPHC procedures for cooked sushi rice instead. No point taken today.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
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; Multiple raw fish products (see temp chart) were observed above 41F in the sushi display unit and in a reach-in cooler in the sushi prep area. Fish in the display was warm from recent prep. Fish in the reach-in unit had also been prepared this morning but was placed in a broken reach-in cooler that is not holding proper temperature. TCS foods shall be held cold at 41F or below. CDI- fish in the display was placed in the freezer to flash cool. Fish in the broken reach-in cooler was moved to the walk-in cooler. PIC will repair this cooler. There is plenty of other refrigeration to accommodate normal operations. Full points may be taken for repeat violations. No points were taken on previous 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles of concentrated bleach sanitizer were observed without labels. Poisonous or toxic materials taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - labels added.
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; Raw sushi fish was cooling in the display unit from recent prep. Avoid cooling foods in the display portion of the cooler. Cool foods back down quickly in the reach-in portion or freezer. CDI- fish was moved to reach-in freezer to flash cool. 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; Multiple strips of fly paper were observed hanging over food preparation areas in the kitchen. Insect control devices shall be installed so that the devices are not located over a food preparation area. Please move these devices. No point taken today.
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.
3-302.15; Core; Observed avocado and cucumber being cut with the produce stickers and plastic wrapping (on cucumber) still present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash produce. Remove stickers and any plastic wrapping before cutting. PIC sent avocado to be washed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11; Priority; Multiple cartons of raw; whole shell eggs were stored above ginger sauce and other sauces in the walk-in cooler. Raw chicken; wrapped in plastic on wooden skewers was stored above packages of noodles in the reach-in freezer. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- foods rearranged in equipment. This is the second repeat violation for improper storage. Please follow the storage guidance posters provided and train new staff on proper placement of raw animal foods in equipment.
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; Dumplings stacked too high under the small flip top unit were observed above 41F. TCS foods shall be maintained at 41F or below in refrigeration. CDI- excess product was moved to the reach-in cooler. All other foods observed at 41F or below. No points taken today.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core; Observed lobster tails in a container of undrained ice in the reach-in cooler. Except for poultry and fish received in ice and raw vegetables; unpackaged food may not be stored in direct contact with undrained ice. CDI- ice drained. No point taken today.
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.
2-303.11; Core; Observed a food prep employee with a metal chain bracelet working on the cookline. 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. CDI- employee removed this dangling jewelry; washed hands and resumed working.
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; Core; A plastic cup was being used as a scoop in a container of soy-based sauce at the sushi station. Use dispensing utensils with handles that can be kept out of the food. CDI- cup removed
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.
3-302.11; Priority; Observed raw chicken in a prep sink directly next to a cutting board with raw shrimp and dough wrapping. Raw animal foods shall be prepared at different times or in separate areas to prevent cross contamination. Do not use the same prep sink to prepare different raw meats at the same time. CDI- shrimp moved away from chicken. Also; ensure prep sinks are sanitized between uses with different raw foods. A raw fish head in a metal tray was stored directly on top of a bag of bean sprouts. Raw animal foods shall be stored to prevent contamination with ready-to-eat foods. CDI- fish was moved to another unit. Full points taken for repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14; Core; Sanitizer buckets at the sushi bar were measured to have too little Quat sanitizer. 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- Quat remade. Full point may be taken for repeat violations in the future.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.15; Core; Multiple avocados were observed cut with the produce sticker still on the skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Wash all produce before cutting and serving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Some red liquid residue was observed on the bottom of the reach-in freezer where raw meats are stored. The nonfood-contact surfaces of equipment shall be kept free of residue accumulation. All other equipment observed in very clean condition since reopening this week. No point taken.
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.