Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Bottle of degreaser was not properly labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Labeled during Inspection.
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.
4-602.13 Shelving in walk in cooler has food/soil build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 4-101.19 Wooden rack in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistantCleaning and sanitizing
4-101.19 Wooden rack in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. 4-501.11 Some rusty wire shelving in walk in cooler. Equipment shall be kept in good repair.
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.
4-602.13 Shelving in walk in cooler has food/soil build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
3-304.12 Observed plastic single service container used as a scoop for dry goods. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
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 4-101.19 Wooden rack in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistantCleaning and sanitizing
4-101.19 Wooden rack in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material.
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.
4-602.13 Shelving in walk in cooler has food/soil build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
3-501.17 Cooked pork and shrimp egg rolls did not bear a date mark to indicate when the product was prepared or open. -PF Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC was able to label these products with the date in which they were cooked.
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.
notedCode 7-102.11 Common Name - Working Containers (Pf) One bottle of degreaser was not properly labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC labeled this product.Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) One bottle of degreaser was not properly labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC labeled this product.; Corrected During Inspection
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 3-302.12 Sauces at cook line are not properly labeled. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Sauces at cook line are not properly labeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
4-602.13 Nonfood Contact Surfaces (C) Shelving in walk in cooler have food and debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
2-301.15; Priority Foundation; Employee observed washing hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean hands in a sink used for food preparation or warewashing. Corrected During Inspection - Inspector addressed this with PIC who educated employee on proper handwashing location.; 2-301.12; Priority; Employee observed rinsing hands in three compartment sink without using soap; then proceeded to dry them off with a paper towel from the handwashing sink area. Food employee shall wash hands at handwashing sink; rubbing hands together for 10-15 second with soap; rinse with water and dry with paper towels. Corrected During Inspection - Inspector addressed this with PIC who educated employee on proper handwashing location and procedures.
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.
5-205.11; Priority Foundation; Handwashing sink in back prep area was blocked by large pot of marinating pork. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Inspector advised PIC to move pot of pork to make handwashing sink accessible for use.
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.
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; Large pot of marinating pork observed in back prep area at 60 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; this has been marinating for only 30 minutes and is in the process of being transferred into the cooker when the first batch of pork is complete. Inspector advised PIC to immediately begin cooking this item; place into walk in cooler to begin cooling down; or to discard. At end of inspection; first batch of pork has been completed and large pot of pork was moved into walk in cooler to be cooling down prior to use.
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
7-102.11; Priority Foundation; One bottle of degreaser was not properly labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC labeled this product.
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.
3-501.13 ; Priority Foundation; Pork observed thawing at room temperature upon arrival for inspection. Thawing shall be accomplished under refrigeration or under cold running water. Corrected During Inspection - PIC placed one bag of pork back into reach in freezer and stated an employee was about to begin cutting the pork in the other bag.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-301.14; Core; Grease observed dripping down from hood filters.
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.
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; Reach in cooler near kitchen entrance observed at 45 F. Temperature control for safety items such as cooked pork; egg rolls; sesame chicken; and sweet and sour chicken observed at 45 F inside of this unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded food products that were inside of this reach in cooler overnight. PIC then placed items that were transferred from walk in cooler to reach in cooler upon opening today; within the last couple hours; into the walk in cooler unit to cool down rapidly back to 41 F or less. PIC also called company to come assess this unit due to ambient temperature not meeting 41 F or less. Reach in cooler will not be used until it can be repaired to maintain 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.
6-501.19; Core; Restroom door is being propped open. Toilet room doors shall be kept closed unless during cleaning or maintenance operations.
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; Facility's trash dumpster is missing a drain plug. Drains in receptacles shall have drain plugs.
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.