Ij Sushi Burrito

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

Handwashing sink located in the front prep area lacked soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS]PIC filled dispenser with soap.

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.

Official Wording

Hot and cold water available

Inspector’s Notes

Measured water at 3-compartment sink and hand washing sink at 77F-78F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS]Water heater was turned off and PIC turned unit on. Water temperatures reached 100F for hand washing sink and 120F for 3 compartment sink and prep sink.

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.

Official Wording

Thermometers provided, accurate

Inspector’s Notes

Two door refrigerator unit and under counter refrigerator unit lacked thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

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.

Official Wording

Demonstration of knowledge; food safety certification

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.

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

Measured steamed rice in presser at 105F. Per PIC, rice was cooked 1.5 hours ago and placed in presser. PIC stated that vinegar is added to rice and must be warm before putting into the presser. No HACCP or TPHC are available on site. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice will be served immediately and remaining will be discarded by 1:50pm.

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.

Official Wording

Approved thawing methods used; frozen food

Inspector’s Notes

Observed salmon at prep sink thawing in a bowl in still water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Observed tuna thawing in two door refrigerator unit sealed. Packaged stated that item must be thawed out of packaging. [CA]Follow manufacturers thawing procedures.

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.

Official Wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s Notes

Observed prep sink drain line without an air gap. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.

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.

Official Wording

Hands clean, properly washed; gloves used properly

Inspector’s Notes

Observed employee handling dishes at 3 compartment sink and putting gloves on to assist at the front prep line without hand washing. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was asked to wash hands after switching tasks and putting on gloves.

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.