Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Backsplash at dishwash area has black residue. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils.
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 Some cleaning needed on walk in cooler wire shelves. Non-food contact surfaces shall be clean to sight and touch.
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 3-304.12 Two ice scoops stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of iceEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 Two ice scoops stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of ice; or on a plate or other surface that is cleaned and sanitized daily.
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.
4-601.11 Some soil debris on interior reach in coolers and gaskets. Non-food contact surfaces shall be clean to sight and touch.
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.
3-302.11(A)(1) Raw eggs in walk in cooler stored over veggies/potatoes. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Moved to lower shelf at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 3-304.12 Ice scoop stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of iceEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 Ice scoop stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of ice; or on a plate or other surface that is cleaned and sanitized daily.
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.
4-601.11 Water pooling in bottom of make line. Some cleaning needed exterior surfaces of equipment. Non-food contact surfaces shall be clean to sight and touch.
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 (Pf) Immersion blender that has not been used today observed with food debris build up. Knife stored on magnetic block above prep sink has visible food debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed these items to be washed; rinsed 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 3-501.14 Cooling (P) Rice puddingFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Rice pudding; which was cooked and cooled yesterday; observed inside walk in cooler in large 5 gallon container at 58 F in the middle of the product. Chicken tikka masala and chicken tikka; cooked and cooled yesterday; were observed between 50-54 F. Cooling shall be accomplished by cooling the food from 135 F to 70 F within the first two hours and down to 41 F within a total of six hours. These product did not make the proper cooling parameters of 41 F within 6 hours. Corrected During Inspection - PIC voluntarily discarded all products at time of inspection.
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 3-501.15 Cooling Methods (Pf) Rice pudding was cooled in large 5 gallon container that was too deep for proper cooling. Chicken dishes were cooled in large portions and deep containers with lids covering the product and stacked on top of one another. Cooling shall be accomplished by cooling products in shallow containersFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Rice pudding was cooled in large 5 gallon container that was too deep for proper cooling. Chicken dishes were cooled in large portions and deep containers with lids covering the product and stacked on top of one another. Cooling shall be accomplished by cooling products in shallow containers; loosely covering or uncovering the product to allow adequate air flow to product; stirring product; using ice baths; etc. Corrected During Inspection - Products were voluntarily discarded at time of inspection.
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 3-501.13 Thawing (Pf) Facility observed thawing lamb at room temperatureFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Facility observed thawing lamb at room temperature; rather than under refrigeration or under cold running water. Thawing take place under cold running water or under refrigeration. Corrected During Inspection - PIC provided cold running water to flow over product for proper thawing.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Dust and residue build up along air vents throughout facility. Physical facilities shall be maintained 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.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of onions stored directly on floor in walk in cooler. Food shall be stored in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of onions stored directly on floor in walk in cooler. Food shall be stored in a clean; dry location where it is at least 6 inches off of floor. 3-304.13 Linens and Napkins; Use Limitations (C) Facility is utilizing cloth linen to transfer raw naan dough into tandoor. Naan is used in direct contact with the cloth linen. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of food and the linens and napkins are replaced each time the container is refilled for a new consumer.
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.
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; Temperature control for safety food items; such as yogurt sauce; garlic and ginger sauce; sweet potato fries; onion tomato sauce; and vegetable momo dumplings observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Advised PIC to lower the temperature of the unit and remove items from this unit until it can be maintained at 41 F or less.
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.
3-602.11; Core; Bulk food container were not properly labeled with the common name of the food item. Food items that are removed from their original packages shall be labeled to identify the common name of the food.
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.
5-501.113; Core; Trash dumpster is missing a lid on top of unit. Receptacles shall have tight fitting lids.
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.