16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.Pf
23Proper date marking and dispositionReady-to-eat food held more than 24 hours was not labeled with the date it was made or opened, or was kept past the seven-day limit.Pf
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.Pf
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedEquipment or surfaces were worn, damaged or made of the wrong material and could not be properly cleaned, such as cracked cutting boards, rusted shelving or torn refrigerator gaskets.C
Record corrected Sep 16, 2026. Item 16 is a priority foundation violation, as the form records, not priority. Item 23 is a priority foundation violation, as the form records, not priority. Item 24 is a priority foundation violation, as the form records, not priority. Item 47 is a core violation, as the form records, not priority. The visit now shows items 16, 23, 24 and 47, matching the inspector's own count. Found in our own review of the original form.
Dec 8, 2025Routine1 violation
43In-use utensils: properly storedUtensils in use between tasks, such as scoops, tongs or ladles, were stored in a way that can contaminate them, such as in standing water or with the handle in the food.C
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.P
43In-use utensils: properly storedUtensils in use between tasks, such as scoops, tongs or ladles, were stored in a way that can contaminate them, such as in standing water or with the handle in the food.C
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedEquipment or surfaces were worn, damaged or made of the wrong material and could not be properly cleaned, such as cracked cutting boards, rusted shelving or torn refrigerator gaskets.C
54Garbage and refuse properly disposed; facilities maintainedTrash and recycling were overflowing, uncovered or attracting pests, or the area around the dumpsters was not maintained.C
5Written procedures for responding to vomiting and diarrheal eventsThe kitchen had no written plan for cleaning up after someone vomits or has diarrhea on the premises, an event that can spread norovirus widely.Pf