notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority foundation); Can opener and multiple cleavers stored as clean were heavily soiled. Maintain food contact surfaces of equipment and utensils clean to sight and touch. CDI-Items were cleaned and sanitized.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were left on food preparation tables and can openers in between uses. Store wet wiping cloths in sanitizer in between uses. CDI-Chlorine solution at 100ppm was made and cloths were stored in the 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.
4-501.11; Core; The surfaces of the stove and hot soup steam table are rusting and peeling; and no longer cleanable. Maintain equipment in good repair. Repair or replace metal equipment that is no longer 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.
notedCode 4-601.11(Core) Shelving in the walk in cooler and pipes above the grill line were heavily soiled with food residues. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(Core) Shelving in the walk in cooler and pipes above the grill line were heavily soiled with food residues. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of these areas.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1); Priority Foundation; Facility is holding fried chicken on time control without approved procedures; or marking the food with the discard time. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI-A TPHC form was sent to PIC via email; and was filled out and will be maintained on site. Chicken was voluntarily discarded after lunch rush (11am-3pm). Discussed and reviewed requirements with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B); Core; There was no measurable chlorine solution in the sanitizer bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer was remade to be 100ppm.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (Core); The wall behind the steam table and next to the hibachi grill had some food splash. Walls must be maintained clean. CDI-Walls were 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.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); All of the food preparation sinks had food debris in them from use last night. Food contact surfaces of equipment must be clean to sight and touch. CDI-Sinks were cleaned and sanitized.
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; Cooling Methods are not adequate. Noodles are stored in plastic containers seven inches deep inside the walk in cooler. The cooler is very cold; excellent; but the noodles are too deep with no air flow. Recommend using ice for cooling noodles and shallow layers. Do not pile the noodles 7" deep with plastic wrap. Plastic was vented and we discussed cooling methods including using ice. . . Fried chicken pieces (sweet and sour chicken); and a speed rack of egg rolls are stored at room temperature to cool. Rapid cooling is needed. Move cooked food to the walk in cooler within a time frame that moves the temperature from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in four more hours. Speed rack of egg rolls and metal pans of cooked chicken were moved to 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.
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) Surfaces need cleaning. Shelves; can opener; knife magnet; etc. Maintain equipment and surfaces clean.
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; Use your thermometer to check temperature of chicken and eggrolls as they cool. Chicken shall cool from 135F to 70F in 2 hours or less. Chicken stored at room temperature to cool is 75 degrees F on the table. Chicken cooked first; should be moved to the walk in cooler sooner than later batches. Chicken and eggrolls may be stored at room temperature to start cooling; but move it to the walk in cooler so that it reaches 70F within 2 hours. . Eggrolls spread out on metal sheet pans is an excellent start to cooling. Once eggrolls are moved plastic tubs; the cooling may not continue for rolls in the center. Consider leaving eggrolls on sheet pans inside the walk in cooler until they reach 41 degrees F ~or~ pack only a few eggrolls in the plastic tubs to maintain air flow. Avoid filling and packing eggrolls tightly together until they reach 41F. Chicken and eggrolls moved to the walk in cooler and methods discussed.
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; Employee is sweeping the floor with uncovered; cooked eggrolls stored on the bottom space of the speed rack. Food must be protected from contamination. Do not sweep around uncovered food. Store food on upper shelves and where food and pans remain clean and protected from dust and splash. Eggrolls from the low space were moved towards the top of the speed rack and we discussed contamination risk
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.
4-501.12; Core; Round Cutting Board have been replaced. New round cutting boards have textured; worn surface. Assure surfaces are hard and cleanable. Scrub or scrape cutting surface to remove the fuzzy texture.
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; Front Refrigerator in the viewing area needs cleaning. Clean front surface that is visible when the doors are open. Clean shelf support brackets on the upper sides. Clean the narrow table with 2 shelves that hold fortune cookies and paper bags. Maintain the equipment in this forward area clean.
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 in the kitchen need cleaning. Remove spider webs from corner to the right of the ware washing sink. Assure walls are washable and kept clean.
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; Priority; Cooling of fried chicken wings; fried chicken pieces (sweet & sour chicken) and egg rolls is being done at room temperature; primarily in plastic container and with food too densely packed. Cool from 135F to 70F in 2 hours or less. If food cools at room temperature; it shall be spread out in shallow layers and time monitored. Cool from 70F to 41F in 4 more hours or less. Cooked food was moved to metal sheet pans today and placed on a speed rack that was brought into 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods are not adequate. There are four plastic bus tubs of fried chicken pieces (sweet and sour chicken); two plastic bins of fried chicken wings; and five sheet pans of egg rolls stored near the back door. Rapid cooling is needed. Cooked food should not be stored in Plastic containers. Shallow layers are needed. Today we discussed purchasing 4 inch or 2 inch Metal Hotel Pans (and lids). Owner transferred the chicken to metal sheet pans and stored them on a rolling speed rack. The speed rack was moved inside 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.
3-304.14; Core; Wiping Cloth is stored on the table. If wiping cloths are used and wet; store them in sanitizer; not on surfaces.
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.
4-501.12; Core; Round Cutting Boards are worn; have an unpleasant odor and are cracked. Replacement 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.
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; Walk in Cooler Door; Freezer Door; shelves under tables; Can Opener & Mount; are not clean. Maintain equipment clean.
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; Door Handles in the toilet rooms are heavily soiled. Remove build up from surfaces that are touched. Maintain physical facilities clean.
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
7-102.11; Priority Foundation; Wiping cloths were stored in sanitizer solution in a Lowes bucket. An unlabeled spray bottle containing degreaser was stored at the grill line. Working containers of chemicals shall be clearly identified with the common name of the material. CDI-Containers were labeled.
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.