Dumpling Depot

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Ice scoop stored in ice with handle touching ice. [CA] Store ice scoop so handle does not touch ice.

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.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloths stored on prep surfaces throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety certificate expired at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

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.

Official wording

Compliance with variance/ROP/HACCP Plan

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Fried chicken above the fill line in prep insert measured at 45F. Per PIC, filled before lunch rush 1.5 hours prior to inspection. [CA] PHFs shall be held at 41°F or below. [COS] Overflow chicken was removed and placed into under counter cooler.

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.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Raw chicken thawing on counter top. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

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.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Several gaps in the hood ventilation filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

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.

Official wording

Food separated and protected

Inspector’s notes

Raw meat stored next to bean sprouts in one door upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Grocery store plastic bags used to store food in. [CA] Use food grade plastic bags.

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.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Food debris build-up on handles to refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

No paper paper towels stocked at handwash sink in front cashier area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were re-stocked at time of inspection.

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

2 household chest freezers are in use in facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

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.

Official wording

Food separated and protected

Inspector’s notes

Strainer basket full of bok choy was placed on drain board to 3-comp sink. [CA] All food shall be separated and protected from cross-contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. Dried chicken seasoning containers re-used to store food in one door upright cooler. [CA] Single use food container shall not be reused to store food. Use ANSI (ex NSF) certified containers to store food. 2. Boxes of food packaging material stored on table outside in back of facility. [CA] Store food packaging material 6 inches above the floor on approved shelving inside permitted food facility. 3.Ice scoop handle in direct contact with ice in ice machine. Single use container used as scoop in bulk food containers in dry storage area. [CA] Use approved scoops with handle and store handle upward above level of food to prevent contamination *REPEAT VIOLATIONS*

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured internal temperature of cooked beef at 58F, cooked pork at 50F, cooked noodles at 49F above the insert in cold holding prep unit. Per PIC, the beef and pork were placed in unit less than 1 hr prior to inspection. [CA] Maintain pHF for cold holding at 41F or less. [COS] Employee relocated beef, pork and noodles to inside reach down cooler.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Several old rodent droppings on floor under prep sink. [CA] Clean & sanitize area of old droppings.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

One handwash station near cookline did not have paper towels stocked. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were re-stocked.

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.