3-302.11(A)(1); Priority; Observed repackaged; raw chicken stored above various ready-to-eat foods and bags of fries in the walk-in freezer. Protect food from cross contamination by (except when frozen in original commercial packaging) separating raw animal foods during storage; preparation; holding; and display from ready-to-eat foods. Store according to final cook temperature. Raw poultry is always placed on the bottom shelf. CDI- PIC had employees rearrange product in walk-in freezer. Storage education provided. Full points may be taken for repeat violations. Note: Previous violation was for uncovered foods in refrigeration.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Plastic scoops and a spoon were observed inside containers of cooked TCS food. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use scoops with handles and keep handles out of the food. CDI- utensils removed. Full point taken for repeat violation.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized metal pans were stacked wet. Dishes/equipment shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. Full point taken for repeat violation. PIC to optimize shelving space for proper drying of equipment.
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.
notedCode 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 tall reach-in unit are soiled with black residue accumulation and dust. Walk-in vent cover is heavily coated in dust and debris accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Clean these items. Full point taken for 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.
6-501.11; Core; Corner of wall in the prep area is damaged. Cove tile is damaged or missing along wall near handwashing sink in kitchen and near dry storage entrance. FRP wall damage also observed near back exit door. Physical facilities shall be maintained in good repair. Repair walls and floors to be smooth and easily cleanable. 6-501.12; Core; Hood vents and ancillary fire suppression system above cookline are coated in grease and visible residue/debris. Physical facilities shall be kept clean. PIC has a contracted with American Degreasers to clean hood vents soon. Full point not 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.
6-301.12; Priority Foundation; No paper towels were available at cookline handwash sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels replaced.
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.
3-302.11; Core; Various foods uncovered in reach-in cooler. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings unless actively cooling. Lids/plastic wrap added. 3-304.15 (A); Priority; Observed an employee enter the kitchen from outside; rinse gloves in handwashing sink and return to prep area. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- employee was stopped; gloves were discarded and hands were washed. Ensure all employees are trained in glove use and proper handwashing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Cooked chicken and paneer were stacked too high inside fliptop unit to maintain proper temperature (see temp chart). Maintain TCS foods at 41F or below in refrigeration. CDI- excess paneer and chicken were moved to the walk-in cooler. Do not overstock foods above chill line of containers in fliptop portion of makeline unit. Full points taken for repeat violations.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (B)(3); Priority Foundation; Several TCS foods observed without time labels and held on TPHC. If TPHC is used for up to a maximum of 4 hours; the food shall be identified to indicate the time that is 4 hours past the time when the food is removed from temp control. Facility has a TPHC form properly filled out but no labeling method has been employed. CDI- foods were voluntarily discarded. EHS educated PIC on proper time control procedures and labeling or tracking method for TPHC. No points taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of cleaning chemical was unlabeled. Working containers used for storage of poisonous or toxic materials such as cleaners and sanitizers shall be individually labeled with the common name of the material. CDI - bottle labeled. Full points may be taken for repeat violations.
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; Large pans of rice on the counter were wrapped tightly with plastic wrap. PIC indicated rice was being cooled down. Rice measured 160 - 167F. Trays were too deep and the rice was too tightly covered to properly cool. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; active stirring; large ice baths or rapid cooling equipment such as the freezer. Ice wands are effective in liquid foods. Cold air must flow around product to remove the heat. CDI- rice was separated into smaller containers and left vented to cool faster. Facility has a history of improper cooling methods. Discussed the possibility of implementing a risk control plan with PIC and EHS will return to ensure proper cooling methods are being used.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Two flies were present in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures. Utilize approved methods of pest control; eliminate harborage conditions and keep exterior doors closed.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; An open container of raw chicken was stored on the walk-in cooler floor. Other containers of raw chicken were observed on floor under shelving as well. Store food at least 6 inches off the floor. Move chicken to shelving. Full points may be taken for repeat violations. A box of samosas is covered in ice from a leak in the walk-in freezer. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. Remove ice from freezer and boxes and determine cause of drip.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.12; Core; Plastic bowls observed inside rice cookers. Several knives and a spoon were observed in containers of water at 90F. Containers of water used for storing in-use utensils shall be maintained at a temperature of at least 135F. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use scoops with handles and keep handles out of the food. CDI- bowls removed from rice. Water drained.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized metal pans were stacked wet. Dishes/equipment shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. Full point taken for repeat violation. PIC to optimize shelving space for proper drying of equipment.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No bleach testing kit was available to measure warewashing machine sanitizer concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification required.
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 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 tall reach-in unit are soiled with black residue accumulation and dust. Walk-in vent cover is heavily coated in dust and debris accumulation. Shelving in dry storage area has visible residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Clean these items. Full point taken for 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.
6-501.11; Core; Corner of wall in the prep area is damaged. Cove tile is damaged or missing along wall near handwashing sink in kitchen. FRP wall damage also observed near back exit door. Physical facilities shall be maintained in good repair. Repair walls and floors to be smooth and easily cleanable. 6-501.12; Core; Walk-in freezer floor is soiled with food residue. Hood vents and ancillary fire suppression system above cookline is coated in grease and visible residue. Physical facilities shall be kept clean. 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.
3-501.14(A); Priority; Containers of rice in the reach-in cooler were observed between 47 and 50F since cooling began last night. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- rice voluntarily discarded.
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.
3-501.16 (A)(2) and (B); Priority; Several TCS (Time/Temperature Control for Safety) foods were holding above 41F. Refer to temp chart. TCS foods in the middle makeline unit were moved to the walk-in to cool. A refrigeration technician was called to evaluate the unit. Interior ambient temperature was observed at 41F. Hot air from cookline may be warming foods in the fliptop portion. Consider using lids and bagged ice during lunch and dinner service. Maintain TCS foods at 41F or below in refrigeration. Paneer was stacked too high to maintain proper temp. Excess paneer was moved to the walk-in. Milk sitting out on the counter was voluntarily discarded. Yogurt sauce on counter was placed back in the reach-in unit. Consider keeping yogurt sauce on TPHC instead of temperature control. PIC has the time form for use. Full points taken for repeat violation.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of cleaning chemical was unlabeled. Working containers used for storage of poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name. CDI - Bottle labeled. No point taken.
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; Rice in containers with lids did not meet the cooling time/temperature requirements due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths and active stirring or rapid cooling equipment such as the freezer. Ice wands are effective in liquid foods. Cold air must flow around product to remove the heat. CDI- rice was voluntarily discarded and PIC reminded of proper cooling methods.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of raw chicken were stored on the walk-in cooler floor. Store food at least 6 inches off the floor. Move chicken to shelving.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.12; Core; Knives stored in between prep units. Several food scoops observed laying inside containers of food such as cooked meat and various sauces. Plastic bowl observed inside rice cooker. During pauses in food preparation; utensils shall be stored in a clean; dry area. Do not store utensils in between prep units as this is not a clean area. Additionally; bowls or scoops without handles may not be used for portioning various foods. Only use scoops with handles to prevent contamination. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Bowls inside dry ingredients were also removed. Use scoops with handles in dry ingredients and keep handles out of the food. CDI- all scoops/bowls removed from food. Knives were removed from in-between prep units and washed.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized metal pans were stacked wet. Dishes/equipment shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. CDI- pans were separated for drying. Full point taken for repeat violation.
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.
notedCode 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 tall reach-in unit are soiled with black residue accumulation and dust. Walk-in fan cover has dust and debris accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. Full point taken for 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.
6-501.11; Core; Corners of walls in the prep and dry storage areas are damaged. Cove tile is damaged or missing along wall in prep area. Some FRP wall damage also noted near handwashing sink at makeline. Handwashing sink near cookline is coming apart from the wall and is loose. Physical facilities shall be maintained in good repair. Repair walls and floors to be smooth and easily cleanable. Ensure handwashing sink is securely attached to the wall to avoid plumbing and sink accessibility issues.
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.
3-501.16 (A)(2) and (B); Priority; Several TCS (Time/Temperature Control for Safety) foods holding above 41F. Refer to temp chart. TCS foods in the middle makeline unit were voluntarily discarded. A refrigeration technician was called to service the unit and it was working yesterday according to PIC. Ambient air of this unit was in the upper 40s. Facility has plenty of other refrigeration to operate. EHS will follow up on this repair. Do not store TCS food in middle makeline unit until it is holding at least 41F. Maintain TCS foods at 41F or below in refrigeration. A few raw meats in the small prep unit were observed slightly over 41F and had to be moved to other working refrigeration. Ensure this unit is maintaining at least 41F also. Full points taken for repeat violation.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized metal pans were stacked wet. Dishes/equipment shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. CDI- pans were separated for drying. Full point taken for repeat violation.
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.
notedCode 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 tall reach-in unit are soiled with black residue accumulation. Areas under/inside makeline fliptop unit have some food residue. Pay particular attention to the corners inside the fliptop portion. Walk-in fan cover has dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. Cleaning has improved. Full point not 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.
6-501.11; Core; Corners of walls in the prep and dry storage areas are damaged. Some FRP wall damage also noted near handwashing sink at makeline. Floor tile has been replaced since previous inspections; however; some tiles were observed missing in the dry storage area after moving a rolling cart. Physical facilities shall be maintained in good repair. Repair walls and floors to be smooth and easily cleanable. PIC is working on repairs in good faith. Full point not 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.
2-103.11(A-P); Priority Foundation; Foods observed being held at incorrect temperatures; improper handwashing; bare hand contact with ready-to-eat food; improper cooling. PIC shall ensure rules in the code for food safety and handling are met. CDI- reviewed critical violations with PIC and provided education.
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 pick up a bottle that fell on the floor and then return to work without washing hands. This same employee was then observed handling ready-to-eat food (bread) with their bare hands. Hands shall be washed any time they have become contaminated and before working with food/donning gloves. CDI- employee was stopped; hands were washed and handwashing education provided.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Observed an employee handling cooked bread with their bare hands. Do not contact exposed; ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- bread was voluntarily discarded.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-302.11; Core; Various foods uncovered in reach-in cooler. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Lids/plastic wrap added. This has been a repeat violation. 3-302.11(A)(1); Priority; Raw fish and chicken were observed above cut vegetables in the small prep unit. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- raw fish/chicken were moved to a lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A); Priority; Rice in the reach-in cooler was observed between 45 and 46F since cooling began last night. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- rice voluntarily discarded. Full points taken for repeat violation.
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.
3-501.16 (A)(2) and (B); Priority; Several TCS (Time/Temperature Control for Safety) foods holding above 41F. Refer to temp chart. Cooked chicken was stacked too high under the makeline fliptop to stay cold. The excess chicken was voluntarily discarded. Some foods in the small prep unit were slightly over temperature because unit was open during prep. Door was closed during inspection. TCS foods in the middle makeline unit were voluntarily discarded. A refrigeration technician was called for possible repair of this unit. Ambient air of this unit was in the upper 40s. Facility has plenty of other refrigeration to operate. Do not store TCS food in middle makeline unit until it is holding at least 41F. Maintain TCS foods at 41F or below in refrigeration. Full points taken for repeat violation.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Rice in a large tub with plastic wrap on top did not meet the cooling time/temperature requirements due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths and active stirring or rapid cooling equipment such as the freezer. Ice wands are effective in liquid foods. Cold air must flow around product to remove the heat. CDI- rice was voluntarily discarded.
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.
3-302.12; Core; Flour; sugar; salt and other spices had no label on the cookline. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta or rice. Full points may be taken for repeat violations.
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.
2-402.11; Core; Observed several employees in the kitchen without proper hair restraints. Food employees shall wear effective hair restraints such as hair nets or hats to prevent hair from contacting exposed food. Obtain and use effective hair restraints. No point taken today.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.12; Core; Knives stored in between prep units. Several food scoops observed laying inside containers of food such as cooked chicken and various sauces. During pauses in food preparation; utensils shall be stored in a clean; dry area. Do not store utensils in between prep units as this is not a clean area. Additionally; bowls or scoops without handles may not be used for portioning various foods. Only use scoops with handles to prevent contamination. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and maintained clean. CDI- scoops removed from food. Knives in between prep units were sent to be washed.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized metal pans were stacked wet. Dishes/equipment shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. CDI- pans were separated for drying.
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.
4-501.12; Core; Cutting boards on the main cook line are heavily scratched and soiled. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. 4-501.11; Core; Gasket on small prep unit is torn. Equipment shall be kept in good repair. Replace gasket. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Warewashing machine was observed with old food residue accumulation along the top. This machine and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. 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 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 tall reach-in unit are soiled with black residue accumulation. Exterior portions of cook line equipment and areas under fliptop unit are heavily soiled. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. 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.
6-501.11; Core; Corners of walls in the prep and dry storage areas are damaged. Physical facilities shall be maintained in good repair. Repair walls to be smooth and easily cleanable. Floor tile has been replaced since previous inspection. Full point not 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; Several fluorescent light bulbs are uncovered above the dry storage area. Exposed food and equipment is present. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens and single-use articles. PIC indicated they have had a hard time finding a replacement cover. Individual plastic sleeves may also be used on each light instead of a whole light fixture cover.
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.
3-302.11; Core; Various foods uncovered in freezer. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Lids/plastic wrap added. This was a repeat violation. Full points may be taken for repeat violations. 3-302.11(A)(1); Priority; Whole; raw fish stored above ready-to-eat frozen foods in the walk-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- raw fish were moved to a lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A); Priority; Cooked chicken in the reach-in cooler was observed at 53F since cooling began last night. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- chicken voluntarily discarded.
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.
3-501.16 (A)(2) and (B); Priority; Several TCS (Time/Temperature Control for Safety) foods holding above 41F including an entire box of whole shell eggs delivered 2 hours prior to inspection in the dry storage area at 64F. Raw shrimp left out before inspection was 45 - 46F in the reach-in cooler. Fried cauliflower and paneer cheese was stacked too high under the makeline fliptop to stay cold. Maintain TCS foods at 41F or below in refrigeration. CDI- eggs were moved to the freezer to rapidly cool down. Excess foods on the makeline were voluntarily discarded and raw shrimp was placed in the freezer to flash cool.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A pan of cleaning chemical with soaking utensils was placed directly above onions and cucumbers in the prep area. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- pan of soaking utensils was moved.
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; Cooked chicken in a large metal container with plastic wrap on top did not meet the cooling time/temperature requirements due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths and active stirring or rapid cooling equipment such as the freezer. Ice wands are effective in liquid foods. Cold air must flow around product to remove the heat. CDI- chicken was voluntarily discarded.
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; Several boxes of raw chicken observed thawing at room temperature on prep sink drainboard. Food shall be thawed under refrigeration; completely submerged under running water at water temperature of 21C (70F) or below with sufficient water velocity to agitate and float off loose particles in an overflow; or as a part of the cooking process. CDI - chicken was removed from boxes for thawing in prep sink under cold running water.
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.
3-302.12; Core; Flour; sugar; salt and other spices had no label on the cookline. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta or rice. No point taken
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of chicken and fries were stored on the freezer floor. Heads of cabbage were stored in a soiled plastic container. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- cabbage was placed in a clean container and boxes were removed from floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.12; Core; Knives stored in between prep units. Utensils stored in dirty water at 106F on stove. Several food scoops observed laying inside containers of food such as rice and sauces. During pauses in food preparation; utensils shall be stored in a clean; dry area. Do not store utensils in between prep units as this is not a clean area. Additionally; bowls or scoops without handles may not be used for portioning various foods. Only use scoops with handles to prevent contamination. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and maintained clean. CDI- scoops removed from food; utensils in water sent to be washed and container was drained and cleaned. Knives in between prep units were sent to be washed.
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; Vent cover in walk-in cooler has dust accumulation. Fan cover in tall reach-in cooler has black residue. Shelving in reach-in units have food residue and old food debris was observed on counter under grill station. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. 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.
6-501.11; Core; Corners of walls in the prep and dry storage areas are damaged. Physical facilities shall be maintained in good repair. Repair walls to be smooth and easily cleanable. Floor tile has been replaced since previous inspection. Full point not 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; Several fluorescent light bulbs are uncovered in the dry storage area. Exposed food and equipment is present. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. PIC is working on replacing the covers for two light fixtures. 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.
2-401.11; Core; An employee drink stored on a prep surface next to clean plates and utensils. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-302.11; Core; Various foods uncovered in refrigeration. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Lids/plastic wrap added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Various utensils stored as clean soiled with food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
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.
3-501.13 ; Priority; Onion sauce thawing at room temperature on a prep cart. Food shall be thawed under refrigeration; completely submerged under running water at water temperature of 21 C (70 F) or below with sufficient water velocity to agitate and float off loose particles in an overflow; or as a part of the cooking process. CDI - Onion sauce moved to thaw in the walk-in 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. Their presence shall be controlled by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods; if pests are found; such as trapping devices or other means of pest control; and eliminating harborage conditions. Increase pest control measures.
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; Several wet wiping cloths stored on prep tables. Wet wiping cloths shall be stored in sanitizer buckets unless actively in-use. "In hand or in bucket".
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
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.
6-501.11; Core; Broken floor tiles present throughout the kitchen. Physical facilities shall be maintained in good repair. 6-501.12; Core; Overall; cleanliness has improved; however; the wall behind the clean dish storage area is soiled with food splatter and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. More thorough and more frequent cleaning is needed.
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; Core; Flip top cooler interiors (on the cook line) soiled with heavy buildup of food debris. Cooler and microwave handles throughout sticky to the touch. Microwave interiors soiled with debris. Walk-in cooler and both walk-in freezer gaskets soiled with debris. Lowboy coolers (on the cook line) soiled with excessive food splatter and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
2-103.11 (A) - (P); Priority Foundation; Person in charge does not have active managerial control of facility as indicated by critical violations and food safety risks observed throughout facility. Refer to violations below. CDI - Majority of violations corrected onsite. EHS will return to follow up on critical violations that were unable to be resolved.
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.
4-501.114; Priority; Sink & Surface Cleaner & Sanitizer registered 170 ppm at the 3-compartment sink; which is too low. According to manufacturer instructions; the solution shall measure 272-700 ppm. CDI - Solution dumped and re-made. 272-700 ppm of solution reached. 4-601.11 (A); Priority Foundation; Various utensils stored as clean soiled with food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
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.
3-501.16(A)(1); Priority; A container of unsalted butter stored on the stovetop holding at 80 F; and a container of curry sauce stored on a prep table also holding at 80 F. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. CDI - Foods placed on TPHC (for up to 4 hours). EHS to email TPHC procedure. Use time control (TPHC) or temperature control (135 F or above).
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F including; but not limited to cut tomato; onion sauce; paneer; goat; chicken; boiled vegetables; cheese; marinated fish; rabbit; heavy cream; mint sauce; raita; coconut chutney; tomato chutney; and tamarind. Refer to temperature chart above. TCS foods shall maintain 41 F or less. Foods holding above 45 F voluntarily discarded; and foods holding 42-45 F moved to cool in the walk-in cooler. Foods stored out at room temperature (for lunch only) placed on time control; and to be discarded by the end of lunch (or within 4 hours). In the future; a TPHC form must be filled out and reviewed by EHS for approval; or foods may be stored on ice so long as ice is continually added and the foods do not exceed 41 F. Use Time Control (TPHC) or temperature control (41 F or below). The prep cooler closest to the tandoori oven is unable to hold foods at 41 F or below. All foods holding 45-55 F in this unit. VR - PIC called in for repair during inspection. EHS will return to ensure this cooler can maintain 41 F or below.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-208.11; Priority; Band-Aids stored on shelving next to and above facility food. First aid supplies shall be stored in areas where the contamination of food; food contact surfaces and clean equipment/linens is prevented. CDI - Band-Aids re-located to an appropriate area. 7-209.11; Core; Lotion stored above a food prep area. Personal care items shall be stored to prevent contamination. Store personal care items in a designated employee area.
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; Numerous containers of recently prepared chicken biryani cooling in large portions. When cooling use small/thin portions; catty corner lids and use rapid cooling equipment (walk-in cooler/freezer). CDI - Biryani moved to cool rapidly in the walk-in freezer.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; A fly zapper observed hanging off shelving where food is stored. Insect control devices shall be installed so that the devices are not located over a food preparation area; and dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment; utensils; and linens; and unwrapped single service/single use articles. 6-501.111; Core; A live roach observed on the kitchen floor during inspection. Flies present in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. Their presence shall be controlled by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods; if pests are found; such as trapping devices or other means of pest control; and eliminating harborage conditions. Increase pest control measures.
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.
4-903.11(A); (B) and (D); Core; Crumbs and food debris present in containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean; dry location. Additionally; dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
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.
4-501.12; Core; Cutting boards on the main cook line are heavily scratched and soiled. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.
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; Broken floor tiles present throughout the kitchen. Physical facilities shall be maintained in good repair. 6-501.12; Core; Walls behind prep areas and large pieces of equipment soiled with food splatter and debris. Floors underneath and behind cooking equipment soiled with excessive buildup of food and debris. Ceiling tiles and fans above the cook line soiled with excessive dirt; debris and dust. Physical facilities shall be cleaned as often as necessary to keep them clean. More thorough and more frequent cleaning is needed.
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
6-403.11; Core; An employee cell phone stored on a cutting board on the cook line. Employee coats stored above food prep areas. Employee items shall be stored in a designated area to prevent contamination.
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.
4-501.114; Priority; Sink & Surface Cleaner & Sanitizer registered 170 ppm at the 3-compartment sink; which is too low. According to manufacturer instructions; the solution shall measure 272-700 ppm. CDI - Solution dumped and re-made. 272-700 ppm of solution reached.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Foods holding above 45 F voluntarily discarded. The prep cooler closest to the tandoori oven (noted as prep cooler 1 above in temperature chart) holding 46 F ambient. Unit adjusted during inspection.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Multiple TCS foods stored at room temperature today including; but not limited to: sauteed onions; raita; coconut chutney; yogurt; and salna. Timestamps present on a few foods upon arrival and timestamps added during walk-through on other foods. Facility does have approved time control procedures for the buffet; which is currently held on weekends only. No additional time control procedures available for the foods held at room temperature today mentioned above. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - Education provided and PIC emailed TPHC procedures for use; if foods mentioned above are to be held on time control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Multiple foods stored on the main kitchen floor and in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Food moved up off the floor. Sysco delivery occurred during inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.12; Core; Knives stored in between prep units. During pauses in food preparation; in use utensils shall be stored in a clean; dry area. Do not store utensils in between prep units as this is not a clean area. Additionally; scoops without handles used for portioning various foods. Only use scoops with handles and store the handle above the top of the food to prevent contamination.
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.
4-903.11(A); (B) and (D); Core; Crumbs and food debris present in containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean; dry location. Additionally; dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-use containers stored with the food contact surface exposed in the kitchen and dining area. Store inverted to prevent contamination.
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.
4-501.12; Core; Cutting boards on the main cook line are heavily scratched and soiled. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.
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; Core; Flip top cooler interiors (on the cook line) soiled with heavy buildup of food debris. Cooler and microwave handles throughout sticky to the touch. Microwave interiors soiled with debris. Walk-in cooler and both walk-in freezer gaskets soiled with debris. Lowboy coolers (on the cook line) soiled with excessive food splatter and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
6-501.12; Core; Walls behind prep areas and large pieces of equipment soiled with food splatter and debris. Floors underneath and behind cooking equipment soiled with excessive buildup of food and debris. Ceiling tiles and fans above the cook line soiled with excessive dirt; debris and dust. Physical facilities shall be cleaned as often as necessary to keep them clean. More thorough and more frequent cleaning is needed.; 6-501.11; Core; Broken floor tiles present throughout the kitchen. Physical facilities shall be maintained in good repair.
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.