minorCode 4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The black panel in the ice machine is soiled with organic build up. (4) Enclosed components of EQUIPMENT contacting non TCS food in equipment such as ice makers shall be cleaned: (b) Absent manufacturer specificationsCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The black panel in the ice machine is soiled with organic build up. (4) Enclosed components of EQUIPMENT contacting non TCS food in equipment such as ice makers shall be cleaned: (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. The PIC melted ice and cleaned the ice machine. Increase cleaning frequency. ***CORRECTED DURING INSPECTION (CDI)*** .
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.
2-102.12 (A) Certified Food Protection Manager PIC certified food protection manager certificate is expired. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have a CFPM on site during all hours of operation.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw shrimp and chicken stored in prep sink together. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. PIC separated shrimp from chicken. ***CORRECTED DURING INSPECTION (CDI)***
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 Thawing (Pf) Shrimp and chicken found thawing in meat prep sink not submerged and under running water. Use approved thawing methods. EHS explained the various thawing methods. PIC placed shrimp and chicken in separate pans and placed them in the reach in cooler for thawing. ***CDI***
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager was present upon arrival. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have a CFPM on site during all hours of operation.
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.
4-903.11 (A); (B); and (D); Core; Observed metal pans stacked wet on the clean equipment shelf. After cleaning and sanitizing; equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. 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.
4-501.11; Core; A wire metal cart in the kitchen was observed badly rusting. This is no longer a cleanable surface. Maintain equipment in good repair. Replace metal cart. Half point taken today. Full point may be taken for repeat 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.
5-501.114; Core; Garbage receptacle is missing a drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace drain plug. Garbage receptacles are in better condition than previous inspection. Full point not taken.
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; Observed the dish machine pulling no chlorine sanitizer (0ppm). Chlorine residual shall measure at minimum 25 ppm (ideally 50 - 200ppm). CDI- discontinued use of dish machine and used 3 compartment sink to sanitize until machine is functioning properly. Sink was already set up with appropriate chlorine sanitizer concentration. Use test strips to check machine daily when in use.
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); Priority; Observed Half n Half; cream cheese and Tofu holding in the glass door reach-in cooler above 50F. Maintain TCS foods in cold holding at 41F or below. Unit observed holding ambient air at 53F. CDI- all affected TCS food was voluntarily discarded. A work order has been placed for this unit. EHS to follow up on repair. Do not store TCS foods in this cooler until it is holding 41F 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.
3-304.12 (B) Observed a plastic spoon held inside a container of bean paste and laying in the food. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- spoon removed. Full point may be taken for repeat violations.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Observed single-use trays and rice cartons stored on the cookline with the food-contact surface exposed. Single-Service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- trays/boxes inverted. Full point may be taken for repeat violations in the future. This item was marked out last time for storing single-service articles in an unclean location.
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.
4-501.11; Core; A wire metal cart in the kitchen was observed with rusting spots. This is no longer a cleanable surface. Maintain equipment in good repair. Replace metal cart. 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.
5-501.114; Core; Garbage receptacle is missing a drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace drain plug. 5-501.113; Core; Both garbage and recycling bins have missing lids and doors. Garbage and recycling receptacles shall be covered with tight-fitting lids or doors. Replace broken garbage receptacles.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of sanitizer was observed unlabeled in the food prep area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added.
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.
3-304.12; Core; A rice scoop was left inside the rice cooker when not in-use. During pauses in food dispensing; utensils shall be stored in the food with their handles above the top of the food and the container when used on TCS foods. This is not possible with the rice cooker. When not dispensing rice; keep rice scoops out of the rice cooker on a clean surface in the kitchen. Wash; rinse and sanitize every 4 hours. CDI- rice scoop 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 4-903.11(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; Plastic single-use containers were stored on a soiled shelf. Single-service articles shall be stored in a clean; dry location and where they are not exposed to splash; dust; or other contamination. Please clean this shelf and only store single-service articles in a clean location.
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; The top shelf above the prep line where single-service articles are stored has a brown residue accumulation. The sprayer nozzle at three compartment sink is also soiled around the handle. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. 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.
4-601.11 (A); Priority Foundation; Several plastic food containers stored as clean had date marking tape on the outside and were stacked together. A metal pan stored as clean had food residue on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all items removed for cleaning. Remove old date marking tape before cleaning/sanitizing.
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 rice cooker was observed holding rice at 115F. TCS (temperature controlled for safety) foods shall be held hot at 135F or above. CDI- Rice was transferred into the other rice cooker. Rice had not been hot holding for more than 2 hours. Discontinue use of this rice cooker until it is repaired or replace with a working one that maintains a temperature of at least 135F.
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.
3-501.17; Priority Foundation; A container of dumplings made 48 hours prior to inspection was observed in the reach-in cooler without a date. TCS foods held in the establishment longer than 24 hours shall be date marked. CDI- date added. All other foods were dated appropriately. No points taken today.
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; Raw chicken and beef under the flip top unit was observed between 44F and 46F. When asked; PIC said it was recently placed in the unit from being cut and prepped. Avoid cooling TCS foods in the flip top compartment. Foods do not cool quickly in this unit when it is open during service. CDI- all chicken and beef to be used during lunch service. Proper cooling methods reviewed with PIC. No points taken today.
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.