Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Container of cooked beef was cooling with a tight fitting lid. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lid removed.
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.
4-501.11 Maintain equipment in good repair. Walk-in freezer evaporator had accumulations of leaking ice. Prep coolers had gaskets that were tornEquipment shall be maintained in a state of good repair. Repair leak and gaskets. PIC stated that these items have an existing work order placed prior to inspection.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine interior baffle had accumulation of pink residues on the corners. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean ice machines more frequently.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of sausage had a temperature range below 135F within the steam table. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Sausage was voluntarily discarded by PIC. Ensure sausage is not filled too high in steam table.
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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quaternary ammonia sanitizing solution in cafe wiping cloth bucket had a concentration of 0 PPM. Quaternary ammonia sanitizer shall be 200-400 PPM or according to manufacturer's instructions.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Interiors of reach-in cooler and walk-in freezer had accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in dish machine area was used for rinsing trays. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Educational moment with employee.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of roast beef and pulled chicken were stored beyond 7 days; according to preparation date label. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC stated that the roast beef and chicken were prepared on 5/14/2025 and were labeled incorrectly. Food was relabeled by PIC and employee was trained on proper labeling techniques.
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.
notedCode 3-501.15 Cooling Methods (Pf) KimchiFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Kimchi; potatoes; beans; and other cooked foods were cooling with tight fitting lids. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids were removed.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Equipment and utensils were being towel dried with paper towels after sanitizing. After sanitizing; equipment and utensils shall be air-dried before contact with food and may not be cloth dried except utensils that have been air-dried and may be polished. Air dry equipment and utensils.
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 4-501.11 Maintain equipment in good repair. Walk-in freezer condenser had accumulations of ice. Equipment shall be maintained in a state of good repair. Repair condenser leak. RepeatCleaning and sanitizing
4-501.11 Maintain equipment in good repair. Walk-in freezer condenser had accumulations of ice. Equipment shall be maintained in a state of good repair. Repair condenser leak. Repeat; half-points deducted due to improvements from previous violations.
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.
4-501.11 Maintain equipment in good repair. Hot holding cabinet gaskets were improperly fit and doors were unable to fully seal shut. Equipment shall be maintained in a state of good repair. Repair gaskets.
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; Tomatoes; kimchi; and cabbage were cooling in a large; deep container with lid tightly secured. Kimchi was cooling in salad reach in cooler that was incapable of maintaining food at 41F or less. Cooling shall be accomplisehd by separating the food into smaller or thinner portions; loosely covered/uncovered; and using rapid cooling equipment. CDI: Lids were removed; food was portioned into multiple containers; and kimchi moved to 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.
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; Observed two TCS foods (one in 4-doore reach-in and the other in tall reach-in cooler) that were above 41F and were prepped yesterday; see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or less. CDI - PIC voluntarily discarded out of temperature foods.
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.