4-501.11 Good Repair and Proper Adjustment-Equipment The refrigeration gaskets are torn and corroded. A) EQUIPMENT shall be maintained in a state of repair. PIC advised.
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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Tile around the mop sink area is cracked and damaged. Physical facilities shall be kept in good repair so that they are easily cleanable. Please repair tile. ***REPEAT VIOLATION***
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.
4-602.13 Nonfood Contact Surfaces (C) The following areas are soiled and shall be cleaned: shelf soiled with excessive soy sauce build up and lowboy gaskets and door handles. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Tile around the mop sink area is cracked and damaged. Physical facilities shall be kept in good repair so that they are easily cleanable. Please repair tile.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed large tubs of cooked noodles cooling in the walk-in cooler with tight plastic wrap over the top. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; ice baths and active stirring/turning over. Leave foods uncovered until cooling is complete. Cold air must flow around product to remove the heat. CDI- noodles had been cooling less than an hour. Noodles transferred to smaller pans and left uncovered. Cooling rate verified.
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.
3-501.13; Priority Foundation; Observed raw chicken thawing in a prep sink with no running water. TCS foods shall be thawed under running water at a water temperature of less than 70F or under refrigeration. CDI- tub filled with cold running water for chicken to thaw properly. Cold water left running over chicken on low volume. Discussed thawing practices with PIC.
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.
3-304.14; Core; A wet wiping cloth was left on the prep counter when not in use. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth moved to bleach bucket. Full point may be taken for repeat violations in the future.
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.
6-501.11; Core; Tile around the mop sink area is cracked and damaged. Physical facilities shall be kept in good repair so that they are easily cleanable. Please repair tile. No point taken today.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A bottle of Loratadine tablets (antihistamine medication) was stored above bins of dry ingredients. Store medications away from food. CDI- bottle was relocated to under front counter.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A roach was observed crawling on the floor of the kitchen during inspection. The premises shall be kept free of insects; rodents and other pests. PIC showed an extermination invoice from 8/5. No other insects observed. Roach was killed during inspection. No point taken.
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.
3-304.14; Core; A wet wiping cloth was left on the prep counter when not in use. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth moved to bleach bucket. No point taken.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Fan covers in the walk-in cooler have black and white residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of residues. Increase cleaning frequency.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Three light bulbs above the cookline are burnt out. Replace light bulbs to ensure adequate lighting is provided. At least 540 lux (50 foot candles) at a surface where food employees are working with food shall be provided. No point taken today
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.
2-103.11 (A) - (P); Priority Foundation; Repeat cooling method violations observed today. Handwashing violation observed today. The person in charge shall ensure employees are properly cooling TCS foods and washing hands effectively when required. CDI- reviewed areas of critical oversight with PIC. No points taken today.
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.
2-301.14; Priority; Observed an employee preparing raw chicken wings in the prep sink. Employee was then observed bringing bucket of raw chicken to the walk-in cooler where they opened the door with soiled hands. Employee then rinsed the prep sink and went to the flour bin to retrieve flour. No handwashing took place during this time. On a separate occasion; observed employee handle raw beef and then rinse their hands in the three compartment sink. Employees shall wash their hands during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- employee was stopped and hands were washed in the handwashing sink. Walk-in cooler door was sanitized and flour bin scoop was brought to be cleaned and sanitized. Provided handwashing education. ; 2-301.15; Priority Foundation; Observe employee use the three compartment sink to wash hands. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing. CDI- educational moment. ; 2-301.12; Priority; Observed employee mentioned above only rinse their hands under running water after handling raw beef with no soap. Soap shall be used to properly clean hands. CDI- employee instructed to wash hands with soap.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A single spray bottle of degreaser was observed without a label. Poisonous or toxic materials taken from bulk supplies such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI- label added. No point taken today.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed an employee cooling rice; noodles; chicken and wontons in deep plastic containers covered with plastic wrap. Rice was sitting out at room temperature and had just completed cooking prior to inspection. Cool TCS foods in shallow containers with smaller portions that allow rapid heat transfer. Place in cooling equipment such as walk-in cooler/freezer shortly after portioning and leave uncovered. CDI- Rice was placed onto sheet trays for cooling. Noodles; chicken and wontons were portioned into shallower containers for cooling. Ensure safe and effective cooling methods are used by employees. Full point taken for repeat violation. All foods initiated cooling roughly an hour prior to inspection according to PIC. Additional cooling education provided.
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.
6-501.11; Core; Tile around the mop sink area is cracked and damaged. Physical facilities shall be kept in good repair. Please repair tile. Full point not taken today.
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.
3-501.17; Priority Foundation; Opened packages of pre-cooked dumplings that are repacked into plastic containers did not have a date. Employee stated the dumplings were portioned out on Sunday. Ready-to-eat TCS (time/temperature controlled for safety) foods held in the establishment longer than 24 hours shall be date marked. Only keep for 7 days once packages are opened. The day of preparation is day 1. CDI- dates added.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed an employee cooling cooked rice and noodles in deep plastic containers at room temperature. Cool TCS foods in shallow containers with smaller portions that allow rapid heat transfer. Place in cooling equipment such as walk-in cooler shortly after portioning. CDI- Rice was placed into the remaining rice cooker for hot holding instead of cooling. Noodles were placed into shallower containers for cooling and put into the walk-in. Full point taken for repeat violation. Ensure safe and effective cooling methods are used by employees.
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.
3-304.12; Core; Wooden ladle handles were observed inside containers of soy sauce in the walk-in cooler. In-use utensils shall be stored with their handles out of the food. CDI- ladle removed. No point taken today.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Some dust accumulation observed on the fan covers in the walk-in cooler. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken today.
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.
6-501.11; Core; Tile around the mop sink area is cracked and damaged. Physical facilities shall be kept in good repair. Repair tile.
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.