VYBEZ RESTAURANT AND LOUNGE

5 findings recorded on Sep 16, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed glass plates and bowls stored as clean with dust and debris build up on the food contact surfaces. COS: Glass plates and bowls were moved to the dis pit to be washed properly.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed glass plates and bowls stored as clean with dust and debris build up on the food contact surfaces. COS: Glass plates and bowls were moved to the dis pit to be washed properly. Advised PIC to increase cleaning frequency of ALL dishes. C/A:511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed raw chicken wings(46F), Seasoned salmon(42F), raw shrimp(42F), cooked wings(43F), cooked rice(44F), Mashed potatoes(45F) prepared September 15th at 6:00pm stored in the walk in cooler to cool not reaching a TCS food temp of 41F within the 6hr time frame. COS: ALL ITEMS WERE DISCARDED BY PIC.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed raw chicken wings(46F), Seasoned salmon(42F), raw shrimp(42F), cooked wings(43F), cooked rice(44F), Mashed potatoes(45F) prepared September 15th at 6:00pm stored in the walk in cooler to cool not reaching a TCS food temp of 41F within the 6hr time frame. COS: ALL ITEMS WERE DISCARDED BY PIC. PIC WAS EDUCATED ON PROPER COOLING METHODS. ADVISED TO REFRAIN FROM COOLING IN LARGE PANS. ADVISED PIC TO USE SMALL PORTIONS TO COOL AND REMOVED LIDS WHILE COOLING. C/A:511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P New Violation.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Violation recordedItem 8-2B ↗

   Toxic substance storage and use

   Observed sanitizer at the 3 compart sink reading 400+ ppm Quats. COS: Employee remade sanitizer solution to read 200ppm Quats.

   Inspector’s full note

   Inspection item: Toxic substances properly identified, stored, used

   Code 511-6-1.07(6)(g)

   Observed sanitizer at the 3 compart sink reading 400+ ppm Quats. COS: Employee remade sanitizer solution to read 200ppm Quats. Advised PIC to use test strips while preparing sanitizer solutions. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Corrected On-Site. New Violation.

   Official report · Item 8-2B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.