Jun 11, 2026
Routine
3-1C - food in good condition, safe, and unadulterated
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed tilapia being represented as red snapper on the sushi and hibachi menu. Red snapper is listed on the menu and when PIC was asked to locate the red snapper in the cooler, tilapia was given. Tilapia is not listed anywhere on the menu. CA: Food shall be safe, unadulterated, and honestly presented. All menu items with red snapper will be removed.
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw shell eggs stored above carrots in the prep top cooler. CA: Raw animal foods shall stored separately from fully cooked/ready-to-eat foods. COS: PIC relocated raw shell eggs.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed cooked rice that did not cool to 41F within 6 hours; rice was made and dated for the day prior (6/10) and at 45F in a large, tightly wrapped bin in the walk-in cooler. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. COS: PIC discarded rice.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)
Observed PIC unable to perform duties due to risk factor violations approved source, food contact surfaces clean, cooling, separation, date marking, toxic substances. CA: PIC must ensure compliance with all risk factors.
1-2B - certified food protection manager
Regulation: 511-6-1-.03(3)(d) - certified food safety manager responsibility
Observed CFSM is unable to access training needs of employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
] Observed significant black build up caked onto the soda nozzles at the drink fountain. Observed black build up in interior portion of the bulk ice machine. Observed interior of microwave with significant, dried food debris. CA: Food contact surfaces shall be kept clean to sight and touch. COS: Soda nozzles were removed for cleaning. Ice bin will be drained and properly cleaned.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed house made teriyaki sauce that expired at the end of the day on 6/9 still in use in bulk containers in the walk-in cooler and working squeeze bottles throughout the kitchen. CA: A food that requires date marking shall be discarded it if exceeds 7 days. COS: PIC discarded.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Observed working container of a toxic item with no label to identify the contents. CA: Working containers used for storing toxic materials taken from bulk supplies shall be clearly and individually identified with the common name of the material.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed can of air freshener and vape refills stored above dry foods on the dry storage shelf. Observed bottles of cleaner stored in direct contact with server trays. CA: Toxic substances shall stored so they are not above above food and separately from clean equipment. COS: All toxic items were relocated.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed several containers of food stored directly on the floor. CA: Food shall be stored in a clean, dry location at least 6" off the ground.
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed unlabeled working containers of food throughout the kitchen. Observed the majority of raw fish used for sushi removed from their original packaging and re-wrapped with no label to identify the different raw foods. CA: Working containers and re-packaged food shall be labelled with the common name of the food.