ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Kai Sushi Sake Bar last inspected?
The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Dec 13, 2023 to Nov 6, 2026.
Has Kai Sushi Sake Bar ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 13, 2023.
4-903.11(B); Core; Observed some metal bowls and plastic strainers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Bowls and strainers separated to allow for drainage and 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.
3-501.16 (A)(2); Priority; Observed some TCS foods in various coolers that were holding above 41F; see temperature table. Except during preparation; cooking; or cooling; or when TPHC is used TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Foods were moved to either the reach-in cooler or freezer for cooling. Repeat.
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
3-501.19(B); Priority foundation; The sushi rice under time holding did not have prep or discard labels on the rice cookers. If TPHC (time as the public health control) is used for up to a maximum of 4 hours: The food shall be identified to indicate the time that is 4 hours past the time when the food is removed from temp control. CDI - Correct time labels were added to the rice cookers. Ensure time labels are added to rice cookers when rice is initially prepped. Repeat.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13; Priority foundation; Observed several packages of frozen edamame thawing on a table at ambient temperatures. Except when thawed and prepared for immediate service when ordered; TCS food shall be thawed: Under refrigeration at 41F or less; or completely submerged under running water: At a water temperature of 70F or less; With sufficient water velocity to agitate and float off loose particles in an overflow; and so that thawed portions of ready-to-eat food do not rise above 41F. CDI - Bags of edamame were moved into freezer.
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.
2-102.11; Priority foundation; None of the current employees have food protection manager certification and observed three Priority violations during the insepction. The PIC shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. CDI - Priority violations corrected during the inspection and provided education to PIC to prevent future repeats.
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.
notedCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; The current person in charge does not have food protection manager certification. The person-in-charge shall demonstrate knowledge by being a certified food protection manager. Acquire food protection manager certification before the next inspection.
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.
2-301.15; Priority foundation; Observed food employees washing their hands in a food prep sink. Employees shall clean their hands in a handwashing sink and may not clean their hands in food prep; dishwashing; or mop sinks. CDI - Stopped employee and directed them to the handwashing sink where they properly washed their hands.
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(A)(1); Priority; Observed raw; soft-shell crabs stored above ready-to-eat immitation crab salads and observed raw eggs stored above containers of raw eggs stored above ready-to-eat sauces in the refrigerator; also observed a container of raw chicken stored on a prep area used for ready-to-eat food preparation. Food shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal foods during storage; preparation; holding; and display from ready-to-eat food including other raw animal food such as fish for sushi; or other raw ready-to-eat foods such as fruits and vegetables; and unwashed produce. CDI - Containers rearranged in refrigerator to prevent cross-contamination and raw chicken removed before the prep table was immediately washed and sanitized. Repeat.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-702.11; Priority; Observed a large metal bowl used for sushi rice preparation that was not sanitized before being put away with other bowls. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Bowl immediately removed and set aside for cleaning.
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.
3-501.16 (A)(2); Priority; Observed the following foods holding above 41F: raw shrimp and precooked eel in an ice bath; raw chicken and raw shirmp in the lift-top prep cooler; and all of the raw fish stored in the last display sushi case cooler. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; except during preparation; cooking; or cooling; or when TPHC is used. CDI - Foods were moved to freezers for rapid cooling; none of the TCS foods were holding above 45F. Do not store foods in the sushi display case with the damaged door.
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
3-501.19(B); Priority foundation; The rice cookers holding sushi rice for time holding did not have time labels or any indication when the rice would be discarded. If TPHC is used for up to a maximum of 4 hours: The food shall be identified to indicate the time that is 4 hours past the time when the food is removed from temp control. CDI - Correct time labels were added to the rice cookers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15(B); Core; Observed cooling sushi rolls and imitation crab salad tightly wrapped in plastic while they were in the refrigerator. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic wrap lifted to allow for better air flow over the cooling foods.
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
6-501.111; Core; Observed two crawling insects on two knives stored on a magnetic storage strip; one insect crawling on the magnetic strip; one insect crawling on the brown wall around the chest freezer; and one insect crawling on the wall beside the back door. The premises shall be maintained free of insects; rodents; and other pests. REHS strongly recommends having pest control visit and do a treatment to prevent spread of insects before the next inspection.
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.
4-501.11; Core; Observed ripped gaskets on the doors of the reach-in freezer and lowboy cooler. Observed damage to the top of the chest freezer; repaired with silver tape. Also observed the sliding door on one of the display coolers damaged and creating an air gap that allows warm air into the cooler. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets and damaged doors before the next inspection. Repeat.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-603.14; Core; Observed a staff member wiping out a large metal bowl used for sushi rice prep with only a wet towel; without the use of dish detergent; before stoying with clean bowls. Equipment food-contact surface and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid; alkaline; or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. The washing procedures selected shall be based on the type and purpose of the equipment/utensil; and on the type of soil to be removed. CDI - Immediately removed large bowl from storage shelf and set aside at 3-compartment sink for cleaning.
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.
4-602.13; Core; Observed a significant amount of grease buildup on a cart stored next to the deep-fryer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean this rolling cart and maintain clean by cleaning it more frequently.
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.
6-501.11; Core; Observed damaged wall and corner around the ice machine. Floors; walls; and ceilings shall be maintained in good repair. Repair this area before the next inspection. Repeat.
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.
2-101.11; Priority foundation; Upon entry to the establishment; employees could not identify a designated person-in-charge. Person-in-charge shall be present during all hours of operation. CDI - Chef Sai was designated as the person-in-charge during the inspection. Repeat.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
3-301.11(B); Priority; Observed a food employee holding a peeled cucumber while slicing with their bare hands. Food employees may not contact exposed; ready-to-eat with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Corrected employee behavior who washed their hands then donned gloves.
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.
5-205.11 (A); Priority foundation; Observed a trash can placed in front of a handwashing sink; making it inaccessible for normal use. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Trash can was moved to allow access to this 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.
3-302.11(A)(1); Priority; Observed raw; soft-shell crab stored above containers of raw vegetables and containers of ready-to-eat sauces in the back refrigerator. Food 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. CDI - Container was moved to prevent cross contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority foundation; Observed metal food containers with food debris and dust on their surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
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(A); Priority; A blue chemical was stored in a spray bottle labeled "sanitizer"; the establishment uses a chlorine-water mixture which does not match this blue chemical. Unable to locate original chemical to read manufacturer's label. Poisonous or toxic materials shall be used according to: Law and the NC Food Code; manufacturer's use directions included in labeling; and additional conditions that may be established by the regulatory authority. CDI - Unknown chemical disposed down the drain of the 3-compartment sink; spray bottles separated to be thoroughly cleaned.
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.
4-903.11 (B); Core; Observed metal bowls and several plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow 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.
4-501.11; Core; Observed damaged gaskets on the freezer and several coolers as well as rusting shelves throughout the establishment. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets before the next inspection and start replacing rusting shelving. Repeat.
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.
6-501.11; Core; Observed damage to the wall and corner around the ice machine and extensive damage to the base board and wall along the floor under the 3-compartment sink and at the mop sink under the prep sink. Floors; walls; and ceilings shall be maintained in good repair. Repair these areas before the next inspection. Repeat.
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; Observed a couple chemical spray bottles without labels. Label working containers of toxic materials such as cleaners and sanitizers. CDI - Correct labels were added to spray bottles.
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.
3-501.18; Priority; Observed a container of squid salad with a prep date of 6/26; making it over 7 days old. Food requiring date labels shall be discarded if it: Exceeds the temperature and time combination; except time that the product is frozen; Is in a container or package that does not bear a date or day; or is appropriately marked with a date or day that exceeds a temperature and time combination as specified. CDI - Designated PIC voluntarily discarded container. Repeat.
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.
2-101.11; Priority foundation; Upon entry and speaking with employees; no person in charge was present. Person-in-charge shall be present during all hours of operation. CDI - Chef Sai was designated as person-in-charge until manager is due to arrive at 5pm.
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.
notedCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; None of the present employees had a valid food protection manager certification; the only one available had an expired certification. The person-in-charge shall demonstrate knowledge by being a certified food protection manager. Renew food protection manager certification before the next inspection.
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.
3-101.11; Priority; Observed several spoiled yellow onions mingled with other; safe onions. Food shall be safe for consumption; unadulterated and honestly presented. CDI - Onions were voluntarily discarded.
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.
4-501.114; Priority; When tested during the inspection; the concentration of the dish machine chlorine sanitizer was less than 10ppm. A chemical sanitizer used in a sanitized solution for a mechanical/manual operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Have dish machine repaired; use available bleach to manually mix a sanitizing solution in 3-compartment sink. Repeat. Follow-up by 7/11/2025. 4-602.11(E)(4); Core; Observed black growth in the soda machine ice chute. Surfaces in equipment such as ice bins and beverage dispensing nozzles; and enclosed components of equipment such as ice makers and water vending equipment shall be cleaned: At a frequency specified by the manufacturer; or absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. Clean ice chute.
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.
3-501.16(A)(2); Priority; Observed a significant amount of TCS foods in various coolers holding above 41F; see temperature table; due to air conditioning unit malfunctioning. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Designated PIC voluntarily discarded foods that were not recently prepared and other foods were moved into freezer for rapid cooling. Repair air conditioner as soon as possible.
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.
3-501.13 (E); Core; Observed raw tuna in vacuum packaging thawing in the refrigerator. 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. CDI - Package was immediately opened.
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.
4-501.11; Core; Observed damaged gaskets on several coolers. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets before the next 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.
6-501.11; Core; Observed a missing ceiling tile above the dishwasher. Floors; walls; and ceilings shall be maintained in good repair. Replace missing ceiling tile before the next 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.
6-301.12; Priority Foundation; At the beginning of inspection. Observed paper towels not available at hand sink in back room. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. P Towels obtained
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.
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-402.11; Priority Foundation; Observed fresh Scottish salmon listed on one parasite letter. Contact distributor to obtain documentation on whether this item is aquaculture; farm raised. (3) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed.
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.
3-302.11; Priority Foundation; Observed improvements with storage order today. Observed raw shrimp stored directly on top of a bowl of cooked eel. Food 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 0PPM at dish machine. Chlorine shall register 50-200PPM when tested. Manager will call for service on unit. EHS will return to verify unit repair. 4-601.11 (A); Priority Foundation; Observed dried brown and black residue inside two food prep sinks. 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.
3-501.18; Priority; Observed date mark missing on cooked shrimp; cooked scallops; open packages of imitation crab; cream cheese; jalapeno stuffed crab; cooked eel ect.. Observed "use first stickers"on food; however date not available. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-207.11; Priority; Observed burn gel stored on drying rack next to linens. Medicines that are in a food establishment for the employees' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of food ; equipment; utensils; linens; and single service articles or single use articles.
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; Observed improvements with cooling methods today. Observed cooked scallops cooling while tightly covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or 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.
4-102.11; Priority Foundation; Observed Styrofoam lid "a cooler top" used as a cutting board stored on the makeline prep table; with visible food residue present. Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A) May not: (1) Allow the migration of deleterious substances; P or (2) Impart colors; odors; or tastes to FOOD; and (B) Shall be: (1) Safe; P and (2) Clean. This is not multiuse; cleanable equipment that is required for food preparation on the makeline. Item discarded.
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 team member fail to wash hands after placing raw shrimp inside fryer; then changed tasks using the same contaminated gloves to grab RTE fried vegetables. Observed team member at the dish machine placing soiled dishes inside the machine then changing tasks to put clean dishes away on drying racks without washing hands. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
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 Foundation; Observed raw salmon above RTE cream cheese; raw salmon above RTE dressings; raw fish stored directly on top of RTE produce avacados ect.. inside all reach in cooler. Observed raw fish eggs stored directly on top of cream cheese on ice bath station. Food 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.
4-602.11; Core; Observed thick black residue on walls inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean 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.
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 several items holding above 41F(see chart above). Observed two units holding above 41F. TCS foods shall be held at 41F or below. EHS will return to verify food temperatures. ; 3-501.16 (A)(2) and (B); Priority; Observed thick dried black growth/ buildup inside two food prep sinks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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.
3-501.18; Priority; Observed date mark missing on cooked octopus. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
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.
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19; Priority Foundation; No time holding documents for fried vegetables or fried shrimp held at room temp. TCS foods shall be held hot at 135F or greater or held under time control. EHS sent TPHC document. List all foods that will be holding at room temp. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s Notes
7-204.11 ; Priority; Observed quat santizer residual 500PPM. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. Item diluted.
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; Observed several items cooling in deep containers or cooling at room temp while tightly covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. ; 4-301.11; Priority Foundation; there is not enough refrigeration for all of the items that are cold holding or cooling. This is a temperature abuse issue. This facility is not equipped with a walk in cooler. Reduce the amount of product to ensure there is space inside reach in coolers for cooling.
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.
4-502.11(B); Priority Foundation; Thin probe thermometer not available. Observed several thinly cut TCS foods in facility. A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer.
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.
4-501.12; Core; Observed chipping plastic on cutting board held on food prep sink. 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.; 4-205.10; Core; Observed raw fish stored in tall reach in that is designed for only bottled beverages. 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.; 4-501.11; Core; Door to freezer is wrapped in duct tape on one side. Sliding door on sushi display case has duct tape on it. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. These areas require frequent cleaning. Remove tape to allow for proper cleaning.
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.
6-501.12; Core; Observed dust in ceiling vents. 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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Large diluted container of quat. sanitizing solution at the sushi prep area was missing an identifying 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- Label was added during the 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.
3-501.13; Priority Foundation; Several hermetically sealed bags of imitation crab were thawing in standing water at prep sink. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. Crab had an internal temperature of ~56F. CDI- Crab was immediately relocated to the reach-in cooler upon request.
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
3-307.11; Core; Employee food found stored on middle shelf of reach-in cooler; above facility's food. Food shall be protected from miscellaneous sources of contamination. CDI- Food was relocated during the inspection.
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; One wet wiping cloth found stored on prep surface at the sushi area. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Once wiping cloths become wet; store them in 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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Single-service to-go containers being stored with food-contact sides exposed at sushi prep area accessible to consumer contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- To-go containers were inverted upon request.
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.
4-101.19; Core; Door to freezer is wrapped in duct tape on one side. Sliding door on sushi display case has duct tape on it. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. These areas require frequent cleaning. Remove tape to allow for proper cleaning.
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.
4-602.13; Core; Fan at sushi prep area is stored directly behind clean plates and has accumulated dust. PIC stated that the fan is used frequently. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to this fan.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.110; Core; Three pairs of employee work shoes found stored directly on bag-in-box product in back prep area. Employee coat found stored in box that contained chop sticks. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Employee belongings were relocated.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.