| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 - Assignment:
There was no PIC present at the start of the inspection. CDI - Manager arrived approximately 10 min later, and completed the inspection with REHS.
PIC shall be present during all hours of operation. Pf
2-103.11 Person In Charge Duties -
Due to the number of violations observed today, more active managerial control is needed in the kitchen. CDI - REHS explained each violation to the PIC so that they can ensure that these rules are being met.
PIC shall ensure rules in the code for food safety and handling are met. (PF) |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
There was nobody present with servsafe at the start of the inspection. Manager with servsafe appeared later in the inspection.
The person in charge shall be a certified food protection manager through an ANSI accredited program. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco-
Observed an employee eating a meal on equipment in the kitchen. PIC had employee move to the dinning room to eat their meal.
Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (C) |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf) REPEAT-
Observed the front sushi line handwashing sink without papertowels. CDI - PIC placed some papertowels to use by the sink.
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use mother approved methods.
5-205.11 Using a Handwashing Sink -Operation and Maintenance (Pf) REPEAT-
Observed soap and a sponge stored in handwashing sinks. CDI - Items were removed from the sinks.
A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Observed dumplings and churros in the reach in freezer uncovered. Observed damaged covers for scallops in the reach in freezer. Observed washed produce without a cover in the bottom of the fryer cooler. Observed raw chicken stored over raw beef and seafood which were stored over ready to eat food in the reach in freezer. All these items were removed from their original packaging. CDI - PIC reorganized the reach in freezer to prevent cross contamination.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Observed multiple knives stored as clean with food debris on them. CDI - Knives were moved to the 3 comp sink to be cleaned.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
4-602.11 Equipment Food-Contact Surfaces and Utensils-
Ice machine found with black residue on the interior ice shield and on the interior wall of the ice machine.
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold (C) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Cooked chicken wings were brought out from the walk in cooler, and left on the counter for some time before being placed in the bottom of the fryer cooler. Wings were found at 44 degrees F at this point. CDI - Wings were moved back to the walk in cooler to cool.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Observed a container of cooked beef made yesterday with no date. CDI - PIC dated the container.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19-Time as a Public Health Control-
Facility is using time as a public health control (TPHC) without any written procedures for the sushi display units. CDI - Procedures were sent to the PIC via email to fill out and have ready for the next inspection.
(A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf) |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11- Consumer Advisory
The consumer advisory on the menu is missing the disclosure. Include "These items may be served raw or undercooked." before the reminder message on the new menus. CDI - Will reassess next inspection.
(A)If an animal FOOD is sold raw, undercooked, the PERMIT HOLDER shall inform the CONSUMER of the risk associated with the consumption of that food by way of posting a DISCLOSURE and a REMINDER. DISCLOSURES shall include a description of the animal derived FOOD such as “RAW EGG ceasar salad dressing” or” “Hamburgers cooked to order” . The DISCLOSURE shall also include an asterisks beside the food to tie it to the REMINDER. The REMINDER shall notify the consumer of the risks associated with the undercooked or uncooked FOOD. The following REMINDER verbiage is acceptable:
Regarding the safety of these items, written information is available upon request.
Consuming raw or undercooked MEAT, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness
Consuming raw or undercooked MEAT, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness, especially if you have certain medical conditions. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-
Observed a lighter stored over clean plates in the grill area. Observed butane gas sprayer for the grill stored over gloves in the grill area. CDI - Chemicals were relocated.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
7-208.11 Storage-
First aid kit was found stored directly on single-service plastic containers in the back by the employee restroom.
First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be:
(A) Labeled as specified under 7-101.11. (Pf); and
(B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(P) |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Conformance with Approved Procedures- VERIFICATION REQUIRED WITHIN 10 DAYS (Friday 6/26/26)
Facility prepared acidified sushi rice without checking the pH of the rice. Upon reviewing the logs, it was discovered that the facility stopped maintaining logs as well. It was also discovered that the calibration could not be completed effectively during the inspection due to one of the pH buffer solutions being contaminated. An REHS will return within 10 days to verify that the facility is able to effectively monitor the pH of the acidified sushi rice.
If the REGULATORY AUTHORITY grants a VARIANCE as specified in 8-103.10, or a HACCP PLAN is otherwise required as specified under 8-201.13, the PERMIT HOLDER shall meet the requirements in 8-103.12 ( A ) ( B ) ( C) ( 1- 4 ) (P, Pf) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Observed shrimp tempura cooling at room temperature on the counter. Observed the chicken wings cooling in the walk in cooler that were moved from the fryer cooler earlier completely covered in plastic wrap and not vented to allow cold air to reach the product. CDI - Plastic wrap was removed from the product and it eventually cooled to 41 degrees F during the inspeciton.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing- REPEAT
Observed crab thawing in a container filled with stagnant water in the grill area. Crab was then moved to one of the prep sinks to thaw under running water completely submerged but it was discovered that the water was coming out at 80 degrees F due to the hot weather outside. Observed salmon thawing in the walk in cooler still in reduced oxygen packaging. CDI - Facility moved the crab to the walk in cooler to thaw. The packaging for the salmon was slit to introduce oxygen to the environment.
TCS Food shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less. (C)
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking. Pf(C) As part of a cooking process if the FOOD that is frozen is:
(1) Cooked as specified under 3-401.11(A) or (B) or 3-401.12, (Pf)
(2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; (Pf)
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (C)
(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:
(1) Prior to its thawing under refrigeration as specified in
(A) of this section. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food-
Observed multiple sauce bottles in the grill area not labeled. Discussed labeling the outside of the metal bin and using color codes for the ones that are not in the metal bin.
Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected-
Observed the backdoor not completely sealed as there is a gap where light can be seen on the right side of the door. Seal the backdoor to prevent pest entry.
(A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice-
Observed tilapia in the walk in freezer with the packaging in direct contact with ice due to excessive ice build up in the walk in cooler. Tilapia does not arrive in ice.
(A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
(B) , unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C)
3-307.11 Miscellaneous Sources of Contamination-
Observed the bottom of a little sauce container stored in food in the ready to eat fliptop cooler. Observed a metal bowl stored directly on top of food in the fryer cooler.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation-
Multiple wet wiping cloths found stored on cutting boards in the grill area. Observed wiping cloth bucket with cloths and sanitizer in it stored on the floor.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) 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. (C)
(E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (C) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-
Observed a cup without a handle being used as a scooper in the rice container. Cup was removed during the inspection.
During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-
Observed multiple clean containers stacked wet. Observed multiple clean cutting boards stored behind prep sink faucets, which is an area subject to splash.
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-
Observed ice build up in the walk in freezer, possibly due to a leak.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp..
4-202.11 Food-Contact Surfaces Cleanability-
Observed a pan that had a crack in it at the bottom, which is no longer easily cleanable. Observed a container with a chipped corner, which renders it no longer easily cleanable. Observed a sauce bottle with the sauce dispensing tip broken off, which renders it no longer easily cleanable. Observed a knife blade that is deteriorated and is no longer smooth and easily cleanable. CDI - PIC voluntarily discarded all of these.
Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. Pf
4-205.10 Food Equipment, Certification and Classification-
Observed raw meat stored in grocery bags. Grocery bags are not an approved food-contact surface. Please obtain food grade grocery bags if wishing to store the raw meat in bags.
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. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
4-402.11 Fixed Equipment, Spacing or Sealing-
The warewashing area handwashing sink is coming off the wall and needs to be resealed. The same was observed at the left prep sink and the sink in the employee bathroom.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
(B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(1) SEALED; or
(2) Elevated on legs as specified under 4-402.12(D). |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 6/22/26)
Observed the pipe leading to the drain underneath the steamer for the ramen leaking all over the floor. Employees were standing in the sewage throughout the entire inspection. REHS will return on Monday 6/22 to verify that this has been repaired.
Maintain sanitary sewage system.-P |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors.
Observed both of the customer restrooms propped open. Restrooms were not being cleaned or repaired. Do not prop door open except when cleaning or repairing.
Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Observed dumpster side doors open. Close dumpster doors after use and/or install locks if there are problems with outside people using the dumpster.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed broken baseboards underneath the prep sink in the corner in the dry storage room and by the walk in cooler. Observed cracked floor tile by the entrance to the same room from the bar, by the walk in cooler, and by the walk in freezer.
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.
6-501.16 Drying Mops (C)
Observed mops stored at the bottom of a receptacle by the mop sink that does not have a drain. Store mops in an area where they can air dry with the head down and not touching the floor.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed employee pizza stored directly on top of restaurant food in the walk in cooler. Store employee food at the bottom in an area that cannot potentially contaminate anything for the restaurant.
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.
6-501.110 Using Dressing Rooms and Lockers (C)
Observed an employee speaker stored over food in the dry storage area. Store employee belongings in an area that cannot potentially contaminate anything for the restaurant.
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |