4-501.114; Priority; No color change present on the test strip when the sanitizer was tested at the 3-compartment sink; indicating the solution is too low. As mentioned in violation #28 below; it was found that there was no sanitizer in the sanitizer vat as required. Facility obtained Diamond Disinfectant 1000. According to manufacturer instructions; the solution shall measure 200-400 ppm for effictive sanitization. CDI - Sink emptied; rinsed; and re-filled with appropriate chemical (Diamond Disinfectant 1000); 200-400 ppm of solution reached. 4-702.11; Priority; An employee observed washing and rinsing dishes in the three-compartment sink. No sanitizing step. Utensils and food-contact surfaces of equipment shall be SANITIZED before use after cleaning. According to manufacturer specifications for the current sanitizer used at the 3-comp. sink (Diamond Disinfectant 1000); all equipment and utensils must be exposed to all surfaces of the sanitizer solution for a period of not less than one minute. It should be used at a dilution of 1-2 ounces per 4 gallons of water (200-400 ppm active quat) and allowed to air dry. No potable water rinse is allowed on food contact surfaces at this concentration. CDI - Dishes moved to be re-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.
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 in prep coolers on the cook line. TCS foods shall maintain 41 F or below. Refer to temperature chart. Bags of ice placed on foods holding 42-45 F; and some foods moved to the bottom portion of the prep cooler to facilitate cooling. The prep cooler closest to the tandoor ovens maintaining 46-47 F ambient. Call a technician for repair of the cooler. VR - EHS will return to ensure the prep cooler closest to the tandoor ovens can maintain 41 F or less ambient.
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
7-202.12(A); Priority; A rinse additive was being used at the 3-compartment sink in the 'sanitizer' vat. Use poisonous or toxic materials according to manufacturer's label. CDI - Sanitizer vat emptied; rinsed; and re-filled with appropriate chemical sanitizer listed above (Diamond Disinfectant 1000). This chemical is approved for use as a sanitizer for food-contact surfaces; and EPA # present on labeling.
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 stored in water holding less than 135 F on prep tables. If held in water between uses; the water shall maintain 135 F or above.
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; Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of dust and debris.
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 throughout the kitchen are soiled with food splatter and are stained. Physical facilities shall be cleaned as often as necessary to keep them 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.
4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in prep coolers on the cook line. TCS foods shall maintain 41 F or below. Refer to temperature chart. Some foods filled above the food line; and two bowls of cut tomato stored on top of containers of foods in the flip top. Store all foods fully submersed inside of the cooler; not on top of other foods as observed today to maintain proper temperatures (41 F or below). CDI - Cut tomato and foods holding above 45 F voluntarily discarded. Additional ice added to foods stored on ice. All other foods to be used during lunch rush; and to be moved to the walk-in cooler/freezer to chill rapidly following lunch rush if not 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of dry rice stored on the floor. Additionally; the bottom portion of the large prep cooler on the cook line is filled with stagnant; soiled water. Containers of food sitting in the soiled water. Food shall be stored at least 6 inches above the floor; in a clean; dry location; and in areas where it is not exposed to splash or other contamination.
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; Various utensils and a rice scoop stored in water holding less than 135 F on prep tables. If held in water between uses; the water shall maintain 135 F or above.
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 4-903.11(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; Clear; plastic bowls stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging.
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.
5-501.114; Core; The red cardboard dumpster's drain plug is missing. Drains in dumpsters and waste containers shall have drain plugs in place. Obtain a drain plug from trash provider.
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.
6-501.12; Core; The cleanliness of physical facitilies has improved overall; however; vents throughout the kitchen are soiled with black/brown residue and dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Replace ventilation if unable to thoroughly 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Multiple light bulbs are burnt out under the hood. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs.
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; Numerous 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.
4-501.114; Priority; The mechanical dish machine is dispensing 10 ppm of chlorine. Chemical sanitizer; chlorine; shall register 50-200 ppm to effectively sanitize. Until repair of the dish machine; facility may wash & rinse utilizing the dish machine; and complete the sanitizing step using the 3-compartment sink. VR - Repair dish machine and ensure 50-200 ppm of chlorine is available. EHS will return to ensure repairs have been made. 4-702.11; Priority; An employee observed washing and rinsing dishes in the three-compartment sink. No sanitizing step. Utensils and food-contact surfaces of equipment shall be SANITIZED before use after cleaning. According to manufacturer specifications for the current sanitizer used at the 3-comp. sink (Keystone Apex Solid Quat Broad Range Sanitizer); all equipment and utensils must be exposed to all surfaces of the sanitizer solution for a period of not less than one minute. CDI - Dishes moved to be re-cleaned and sanitized. 4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in a prep cooler on the cook line. TCS foods shall maintain 41 F or below. Refer to temperature chart. Some foods filled above the food line; and a tray of cut tomato stored on top of containers of foods in the flip top. Store all foods fully submersed inside of the cooler; not on top of other foods as observed today to maintain proper temperatures (41 F or below). CDI - Cut tomato voluntarily discarded. All other foods to be used during lunch rush; and to be moved to the walk-in cooler to chill rapidly following lunch rush if not 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Large containers of chemicals stored above two cardboard boxes filled with potatoes. Toxic materials shall be stored so they do not contaminate food; equipment; or utensils. CDI - Potatoes re-located to an area where contamination will not occur.
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.
3-302.12; Core; Various spices and dry foods unlabeled. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label all spice/dry food containers.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Multiple foods being prepared on the floor; and multiple foods stored on the floor. A large bowl to be used for food preparation stored on a trash can. Trash cans and floors are not clean areas and should not be used for food preparation. Additionally; the bottom portion of the cook line prep cooler is filled with stagnant; soiled water. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; and at least 6 inches above the 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.
3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer. "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.
notedCode 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-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging.
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 cook line are heavily scored and stained. 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.
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; Cleaning needed; but not limited to the following areas/items: outsides of large white bins used for the storage of dry foods; cook line coolers and freezers (interior: shelving; floors; gaskets; exterior: handles; hinges); walk-in cooler storage racks; and all exterior surfaces above food preparation areas. Clean all areas mentioned on a more frequent basis. Food; debris; grease accumulation and black accumulation present.
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; Floors and walls throughout the kitchen are soiled with food splatter; dust; debris; and accumulation. Ceiling tiles are soiled/stained with black and brown residues. Vents throughout the kitchen are soiled heavily with black/brown residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Replace ventilation if unable to thoroughly 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Two light bulbs are burnt out under the hood. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs.
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.
3-501.16 (A)(2); Priority; Observed some TCS foods in the top section of the first prep cooler holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved TCS foods into the freezer for rapid cooling and closed lid on this unit for rapid cooling. REHS recommends lowering the temperature of this unit. Repeat.
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; A couple containers of flour and sugar did not have identifying labels. Working containers of food or food ingredients (oils; spices; salts; flour; sugar) that are removed from their original package shall be identified with the common name of the food; except food that unmistakably recognized such as dry pasta. Add labels to these containers.
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
3-303.12 (B); Core; Observed raw shrimp stored in a container of ice water. Unpackaged food may not be stored in direct contact with undrained ice; except raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation; display; service; or sale. Allow water to drain from melting ice if in contact with shrimp.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority foundation; Establishment does not have any effective test strips for testing the quat sanitizer; test strips that were available were water damaged and were no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new QT test strips; follow up by 3/10/2025.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Establishment could not locate bodily fluid cleanup procedures. A food establishment shall have written procedures for employees to follow when responding to vomit or diarrheal events that involve the discharge of these bodily fluids onto surfaces in the food establishment. CDI - Emailed PIC bodily fluid outline to have for future reference.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11; Priority Foundation; Observed ice in the basin of the front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to prevent dumping of ice in handwashing sinks in the future.
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.
3-304.15 (A); Priority; Observed a food employee rinsing dirty gloves instead of discarding them. If used; 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 - PIC had employee discard gloves and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-702.11; Priority; Observed an employee washing and rinsing a utensil but not sanitizing it before storing it with other utensils. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Utensil was removed and placed at 3-compartment sink for cleaning and 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.
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 a couple TCS foods in the top section of a prep cooler and in a low reach-in cooler holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved foods into freezer and closed lid on prep 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.
6-501.12; Core; Observed dirty hoods at the stovetops. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean hoods 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.