SAPPHIRE KARAOKE AND RESTAURANT

4 findings recorded on Oct 15, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed food debris on the bottom interior of the ice bin in the bar area. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

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

   Observed food debris on the bottom interior of the ice bin in the bar area. 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. PIC began discarding the ice and cleaning and sanitizing the ice bin in the bar area. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black organic matter buildup on the white interior portions of two nozzles in the front food service area of the kitchen. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

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

   Observed black organic matter buildup on the white interior portions of two nozzles in the front food service area of the kitchen. 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. PIC removed nozzles and started to wash, rinse, and sanitize them. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Repeat violationItem 6-1A ↗

   Cold holding

   Observed ranch dressing and blue cheese in the prep-top cooler at temperatures of 43°F and 45°F, respectively, exceeding the required cold-holding temperature of 41°F or below. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed ranch dressing and blue cheese in the prep-top cooler at temperatures of 43°F and 45°F, respectively, exceeding the required cold-holding temperature of 41°F or below. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that the ranch and blue cheese were removed from the reach-in cooler at 5:00 p.m. PIC returned the ranch dressing to the reach-in cooler to cool to 41°F or below. Discussed with PIC to discontinue use of the prep-top cooler until the temperature is reduced to 41°F or below or the unit is serviced. Repeat Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

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