notedCode 3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P observed general chicken cooked at sister facility than transferred not cooled to 41F within 6 hours (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature; such as reconstituted FOODS and canned tuna. P (C) Except as specified under (D) of this section; a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in compliance with LAWS allowing a temperature above 41F during shipment from the supplier as specified in 3-202.11(B); shall be cooled within 4 hours to 41F or less. P (D) Raw EGGS shall be received as specified under 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. PIC shall email EC the procedures for the cooking cooling and transfer of general tso chicken
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) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)observed rice; cooked tofu and chicken above 41F.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) In use hot plate griddle is being stored and used directly next to handwashing sink; therefore is exposed to splash. Equipment; utensils; linens shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 2-301.14 When to Wash (P) Employee observed handling raw chicken with gloved hands then changed gloves and proceeded to handle clean equipment without washing hands in between. Wash hands during food preparationHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee observed handling raw chicken with gloved hands then changed gloves and proceeded to handle clean equipment without washing hands in between. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. Corrected During Inspection - PIC immediately educated employee and instructed them to remove gloves and wash hands.
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.
6-301.14 Handwashing Signage (C) "Employees must wash hands" signage not provided at handwashing sinks in kitchen.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Pork and shrimp dumplings; pork dumplings; chicken dumplings; cooked duck; bbq pork dumplings; and chicken curry dumplings observed between 55-60 F on push cart next to cook line without any indication of when these items were removed from temperature control. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; these items were placed onto push cart at opening (11:30am); therefore have only been at room temperature for less than one hour. Inspector suggested Time as a Public Health Control for these items and provided guidance on written procedures for this process moving forward. Advised PIC to record time that items were removed from temperature control and to ensure they are either served or discarded within 4 hours.
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 7-201.11 Separation - Storage (P) Sanitizer bucket stored directly next to open sauces on lower shelving underneath expo line. Toxic materials shall be stored to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Sanitizer bucket stored directly next to open sauces on lower shelving underneath expo line. Toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - PIC covered sauces and relocated sanitizer bucket to proper storage location.
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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Rice scoop is being stored in standing water at 100 F on hot plate at expo line. Scoop without handle observed being stored in container of sugar. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use utensils must be stored with their handles above the top of the food within containers or 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) In use hot plate griddle is being stored and used directly next to handwashing sink; therefore is exposed to splash. Equipment; utensils; linens shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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.
4-205.10 Food Equipment; Certification and Classification (C) Bella brand hot plate griddle is being utilized underneath hood; but is not a commercial piece of equipment. Ninja air fryer observed on back storage shelf is not an NSF/ANSI certified. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
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.
5-501.17 Toilet Room Receptacle; Covered (C) Receptacle in unisex restroom does not have cover/lid. Provide a covered waste bin in female restrooms.
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.