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 (Priority); Raw meats were stored above ready to eat tofu and vegetables. Raw beef was stored above raw shell eggs. Store food so meat and eggs can't drip on ready to eat foods. Store meats according to final cook temperatures. CDI-Foods were rearranged. Food storage chart was available and was reviewed with PIC. Food storage charts in Spanish and Mandarin provided to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-702.11 Before Use After Cleaning (Priority)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11 Before Use After Cleaning (Priority); Knives were cleaned; but not sanitized at the food preparation sink; and placed into storage for future use after cleaning. Sanitize utensils after cleaning; and before using again. CDI-Knives were moved to dish pit 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14 Food Preparation; Core; Fly strips were hung above the preparation cooler and 3-compartment sink. Knives were washed next to uncovered vegetables. During preparation; unpackaged food shall be protected from environmental sources of contamination. Store food away from splash; dust; or other contamination. CDI-Fly strips were moved. Vegetables were washed at the preparation sink.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (Priority); Lye was stored on a food preparation shelf. Store chemicals away from food; equipment; linens; etc. CDI-Lye was moved to be with other chemicals. 7-102.11; There were unlabeled spray bottles and containers of cleaners and sanitizer solutions stored and in use in kitchen. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Containers were labeled.
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.
3-304.14(B); Core; Wet wiping cloths were stored on sinks and preparation tables after use. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to 100 ppm chlorine solution.
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.
4-501.12 Cutting Surfaces (Core); Several cutting boards are worn with heavy scoring. Resurface or replace cutting surfaces that can no longer be sanitized. PIC stated they will replace.
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(C); Core; The storeroom floor has rice and flour spillage. The table and shelves in this area are also soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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.
6-501.18 Cleaning of Plumbing Fixtures (Core); The hand washing sinks were heavily soiled. The mens' restroom sink was a bit soiled. Ensure hand sinks remain clean; so employees don't re-contaminate hands when washing them. CDI-Sinks were cleaned.
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 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; Core; Floor tiles are missing in a few places throughout the kitchen. A part of the wall near the back door is damaged. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair damaged floor and wall.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Employees did not wear gloves to cut vegetables. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI-Hands were washed; gloves were put on; and cabbage was voluntarily discarded.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-302.11(A)(1); Priority; Raw meat was stored above vegetables and raw eggs in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Store foods according to chart on cooler. CDI-Foods were rearranged. Storage chart reviewed with PIC. EC will print new charts in Spanish and Mandarin and bring them to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); One bag of flour was left open and exposed in the dry storage area. Keep foods stored in containers with lids; or close them so dust; sneezes; or other contamination can't get in. CDI-Flour was moved to a container with a lid.
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.
notedCode 2-301.14 When to Wash (Priority)Handwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (Priority); Hands were not washed after spraying dirty dishes; and before handling clean dishes. Hands were not washed before putting on gloves for handling food. Hands must be washed: Before starting work for the day; after eating; drinking; or smoking; after each visit to the restroom; before putting on gloves for handling food; after handling dirty utensils and equipment; after handling raw animal foods; and any time hands become dirty. CDI-Educational materials on hand washing and when to wash were printed and given to the PIC. Hands were washed. PIC reviewed when to wash with employees.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Cleaned utensils and pans were stacked together while still wet. Pans must be stacked to allow air drying; then be stacked for storage. CDI-Pans were rearranged.
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.
4-101.18 Nonstick Coatings; Use Limitation (Core); The non stick liner in the rice cooker is worn and peeling. Food contact surfaces must be smooth and easily cleanable; and worn coatings on food equipment must be replaced. Replace the rice cooker liner.
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 3-306.14 Returned Food and Re-service of Food (P) Small glass jars with spoons of wet pepper are served to customers and returned to the kitchen to serve to another table. Once the wet red pepper has been in the control of a table or customerOther
Official wording
Proper disposition of returned; previously served; reconditioned & unsafe food
Inspector’s notes
3-306.14 Returned Food and Re-service of Food (P) Small glass jars with spoons of wet pepper are served to customers and returned to the kitchen to serve to another table. Once the wet red pepper has been in the control of a table or customer; it may not be reserved to another table. Today we discussed small container that will be removed from the table and discarded. Jars of served pepper was discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked Beef 72 degrees F and cooked Pork 88 degrees F. Meat was cooked this morning and is stored in the kitchen for use. Maintain the beef and pork above 135 degrees F ~or~ use Time Holding procedures to label the food for a maximum of four hours. I emailed a time holding form that can be printed and filled out to explain the procedure you will use to label the food for 4 hours and then discard any that remains. The beef and pork can be held in the kitchen near the cooking equipment and not be inside the refrigerator with time labeling. Today we wrote the time on the aluminum foil 10:30 to 2:30. If any of this beef or pork remains at 2:30 pm; discard it. If more beef and pork are cooked at 4:00; it would be labeled: 4pm to 8pm; and any remaining meat discarded at 8 pm (as labeled). Written procedures such as the form I emailed must be available in the kitchen for the employees to see. discussed 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Cockroach active on the wall in the dish washing area. Maintain the kitchen free of pests. Eliminate harborage area that may be the damaged floor in this area. Cockroach was removed.
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.
4-101.18 Nonstick Coatings; Use Limitation (C) Inside coating of the rice warmer is deteriorating; damaged. Replace the rice warmer insert. Use gentle cleaning tools to protect the finish. . . Chicken Preparation Sink faucet is rough; scratched; not smooth and cleanable. Replace the rough sink faucet handle.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floor; electrical outlet and power strips; electrical cords; need cleaning. Maintain physical facilities clean. . . Ceiling and floor are damaged in areas. . . . Metal Scrub pads are stored on the food preparation sinks with food. Remove cleaning items from the sink before using the surfaces for food preparation. Today we moved the metal scrub pads and cleaning tablets to a container underneath the sinks.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present employees and owner are not ANSI certified food protection managers. Food safety training is needed. Nikki (owner that is ServSafe certified) arrived after the inspection was complete for us to discuss the things that need to be corrected and possible solutions.
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.
4-601.11 (A); Priority Foundation; Seafood Preparation Sinks are not clean. Use detergent to clean the sinks and preparation surfaces after each use. Yellow squeeze bottle was filled with dish detergent today to clean the sinks. After cleaning and rinsing; apply sanitizer and allow the bleach water sanitizer to air dry. . . Collanders; strainers stored on the shelf above the center are not clean with raw chicken and food adhering to them. These collanders were taken to the dish washing area today to clean and sanitize. . . Hand Mixer in the back of the kitchen is not clean. Hand mixer was taken to the ware washing area to clean. . . Wood Rolling Pin is not clean. Remove unused items and effectively clean & sanitize all utensils and wares. Cleaning was started today and the owner says she is trying to donate extra dishes.
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; Large Make Line Refrigerator is not holding food at 41F in the top as required: Raw Beef 45F; Shrimp 50F; Fish 46F. Bottom portion of the refrigerator is cold. Air may not be moving properly to the upper portion. Almost all pans in use are plastic. Today we discussed purchasing deep metal pans (not shallow plastic pans). Use your thermometer to verify food is maintained at 41F and colder. Replace the refrigerator if extensive cleaning and repair does not result in food at 41 degrees F. . . . 3 Door Refrigerator: Noodles 43F; bag of pork bits 42.7F; plastic wrapped portioned meat 42.1F. Use your thermometer to verify refrigerator holds food at 41F and colder.
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; Pots of food are stored on the floor near the handwashing sink. Today they are covered with plastic wrap to help protect from splash. Do not store food on the floor. Use a cart for the pots or a shelf or the table or a preparation sink. Food shall not be stored in the splash zone of the handwashing sink or on the floor. Pots of food were moved. . . . Water for cooking is obtained from the handwashing sink. When filling the cooking pots; use water from a clean sink such as the produce or vegetable sink. . . . Speed rack to the right of the upright white freezer has several pans of cooked and cooling food uncovered on the lowest pans. There is a lot of miscellaneous storage on the speed rack (baking soda; trash bags). Keep food protected by storing the loose non~food items on the low pans; and move the food to higher locations. Speed rack was reorganized today.
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.
4-903.11 (A) Shelving in the dish washing area has some plates; bowls and utensils dirty. Employee presonal items like snack; ear buds; employee dishes; etc are mixed with bowls and items used to serve customer food. Clean and organize the shelving unit to separate employee items from dishes used for cutomers. Store cleaned equipment; utensils; linens 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.
4-502.11 (A) and (C) Good Repair Utensils: Wire basket is in bad repair with loose metal pieces. Discard metal basket with metal pieces sticking out. . . Rice warmer insert has finish coming off. Use non scratching and non scoring cleaning tools and scoops. Do not use metal rice scoop. Replace the rice warmer insert.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Black produce crates used to store vegetables; carrots; inside the walk in cooler are not clean. Clean all containers used in the walk in cooler. . . Cleaning is needed inside the 3 door refrigerator. Equipment; shelving; etc needs cleaning.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floor; walls; electrical outlet and power strips; electrical cords; surfaces outside the walk in cooler need cleaning. Maintain physical facilities 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 2-103.11(A-P) Person in Charge Duties are not being met. Food is not maintained at safe temperature. Food is stored on the floor at room temperature. Handwashing sinks are not available and not used. Food is not protected from contamination. Food preparation areas are not being cleaned and sanitized as required. PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC DutiesPermits, training, and postings
2-103.11(A-P) Person in Charge Duties are not being met. Food is not maintained at safe temperature. Food is stored on the floor at room temperature. Handwashing sinks are not available and not used. Food is not protected from contamination. Food preparation areas are not being cleaned and sanitized as required. PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties; Training; and managing food safety.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present employees are not ANSI certified food protection managers. Food safety training is needed. ANSI certified food protection manager training is needed.
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.
2-301.12 (A);(B) Hands are not washed in the handwashing sink. Hands were washed in the pre wash sink in the dish washing area. Handwashing sink is used for storage and has an extensive amount of food on the floor preventing access. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee Training of handwashing is needed. Teach employees to wash their hands in the handwashing sinks and use soap. discussed and redirected For more information on handwashing; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link; https://youtu.be/BH6CLGrH10M .
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.
majorCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has a black bowl stored inside and is surrounded by potsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has a black bowl stored inside and is surrounded by pots; pans and containers of food. No Soap is available at the handwashing sink. When soap was added; it was alcohol based Betco Clario foaming hand sanitizer. Soap is needed for the dispenser. We identified hand soap to be ordered and filled a yellow squeeze bottle with pot and pan detergent to keep at the handwashing sink. Food on the floor blocking access to the handwashing sink was moved (some discarded).
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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Equipment needs cleaning. Clean the black rolling cart; speed rack; upper shelves & shelves under prep tables and equipment; sink faucets; Table and equipment to the left of the hood in the cooking area; etc. Remove mold from the walk in freezer door. Clean the 3 compartment sink and remove items from the dish washing area that are not cleanable. Maintain equipment and stored items 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 3-304.11 Food Contact with EquipmentOther
Official wording
Food separated & protected
Inspector’s notes
3-304.11 Food Contact with Equipment; Utensils; and Linens (P) Pans of cooked chicken are stacked on top of each other with cooked chicken touching the outside; bottom of the plastic pan. Food shall only touch clean and sanitized surfaces. Use plastic wrap or cover before stacking. . . 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Inside the walk in cooler some raw meats are mixed with uncovered vegetables. Walk in cooler is very crowded so food is not properly organized and separated. Store raw chicken and raw meat below and separate from vegetables. Owner moved raw animal foods today. . . . Soda Bottle was stored inside container soaking noodles inside the refrigerator. Cover food to protect it from items falling into food. The Coke bottle was removed from the noodles today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-602.11 (A) (1) Food Preparation SinksCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (1) Food Preparation Sinks; Slicer; Tables and preparation surfaces are not clean. Raw Seafood Picnic Cooler is stored on the right drainboard of one sink and this area is not cleaned. Use detergent to clean sinks; slicer and preparation surfaces after each use. After cleaning and rinsing; use sanitizer and allow surfaces to air dry. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; before each use with a different type of raw animal food. P Several surfaces were cleaned during today's inspection so that food can be moved off of the floor onto clean food preparation surfaces. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg ; How to Test Sanitizer https://youtu.be/y0SjmnabFaY ; and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Light Brown Gravy 75 degrees F in a large cooking pot stored on the floor. Gravy must be maintained above 135F (or rapidly cooled to 41F and maintained cold). Light Brown Gravy was discarded during today's inspection. . . Poultry Bone in broth 89F; also stored in a large cooking pot on the floor. Maintain above 135F. Poultry & Broth were discarded. . . Pan of Cooked Chicken 109F stored on the shelf. Consider using a food warmer like the one used near the ice machine to hold chicken and cooked meat warm. We also discussed time holding for 4 hours. Chicken was moved to refrigeration to cool. For more information; please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
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.
3-501.16 (A)(2) and (B); Priority; Large Make Line Refrigerator is not holding food at 41F in the top as required: Raw Shrimp 47F; Raw Fish 46F; Cooked Pork 63F. Air may not be moving properly to the upper portion. Fish and meat may need to be rearranged to be in colder sections. Use your thermometer to check food temperature. The cooked pork was stored on top of another pan of food; not properly nestled in the refrigerator so was moved. Food was reorganized.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) There is too much food at room temperature with no temperature control. Pans of pork; chicken; cooking pots of food on the floor; raw animal foods mixed with vegetables in the walk in cooler. Consider adding a "food warmer" for chicken and pork held near the make line refrigerator similar to the food warmer used near the ice machine. Today there is not enough hot or cold food storage space. discussed options 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several cooking pots of food are stored on the floor near the handwashing sink. Wrapped meat in the freezer is stored on the floor. Cooked Chicken is stored to left and below the handwashing sink in the cooking area where it will splashed if the handwashing sink is used. Food shall be stored at least 15 cm (6 in) above the floor. Protect food from splash and contamination. Use Carts; speed rack with sheet pans (that was cleaned during today's inspection for use); table; etc to elevate food off of the floor. Keep food away from the splash of handwashing sinks. Food was moved today
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(B) Wiping Cloths are stored on surfaces such as the cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Bucket of sanitizer should be available to put towels/wiping cloths in.
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 (E) In-use utensils: Tong are stored in the cooking area hanging from the soiled water line under the handwashing sink. Store utensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (E) In-use utensils: Tong are stored in the cooking area hanging from the soiled water line under the handwashing sink. Store utensils; tongs in clean areas where they will not be splashed or contaminated. Tongs were taken to the ware washing area
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 4-502.13 Gloves are being saved on surfaces. Employees shall wash their hands in handwashing sinks before putting on gloves. When gloves are removedEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Gloves are being saved on surfaces. Employees shall wash their hands in handwashing sinks before putting on gloves. When gloves are removed; discard the gloves. Single-use and single-service articles cannot be reused.
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 Good Repair and Proper Adjustment - Equipment (C) Gasket is missing from the right door of the 3 door refrigerator. Freezer door does not close properly. Flip top refrigerator/make line refrigerator handle is broken and repaired with a dirty wire. Replace the door gasket and refrigerator handle. Assure equipment is maintained in good condition that can be effectively cleaned.
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 6-501.114 Power Quick PotCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Power Quick Pot; Power Air Fryer XL; Keurig; broken cleaning tools; shall be removed from the kitchen. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. The 3 compartment sink is filled with items that appear unused for restaurant use. . . . Floor; walls; attachments including electrical outlets; power strip; etc are not clean. Maintain physical facilities 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 6-305.11 Designation - Dressing Areas and Lockers (C) CoatsFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Coats; clothing; personal items are spread throughout the kitchen. Designate an area for employees to store their personal items such a low in the back near the back door. Coats should not be on dishes; equipment or dry foods.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Bowl of Beans is stored below the handwashing sink to the right; underneath the soap dispenser. Food shall not be stored in the splash zone of the handwashing sink. Bowl of beans was moved today to an upper shelf.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present employees are not ANSI certified food protection managers. Food safety training is needed. Current staff are new. Owner arrived and wife is ServSafe certified.
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.
6-301.12; Priority Foundation; Towel dispensers are not functioning. Towels are not available at the handwashing sinks. Replace towel dispensers if they do not work. Towels brought close to the sink today. . Cold water is not supplied to one handwashing sink; repair is needed.
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.
3-302.11; Priority; Cabbage (that will not be cooked) is stored inside the walk in cooler on the bottom left shelf; under raw chicken and beside raw pork. Vegetables must be stored separately from raw meats. All other vegetables inside the walk in cooler are stored on shelves close to the door; and raw meats are far inside the cooler. Cabbage was removed from the raw meat area today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Seafood Preparation Sink in the corner is not clean. There is an unclean film coating the sink. Use detergent to clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow the bleach water sanitizer to air dry. Cuttingboard stored on the shelf above the sink is not clean. Take the cutting board to the dish washing area for cleaning and sanitizing. Detergent was applied to the surfaces during today's inspection to start the cleaning process.
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; Large Make Line Refrigerator is not holding food at 41F in the top as required: Raw Beef 55F; Shrimp 50F; Fish 52F. Bottom portion of the refrigerator is cold with digital setting registering 38 degrees F. Air may not be moving properly to the upper portion. Food was rotated to another refrigerator to cool today. Owner will monitor the food temperature and send me documented food temperatures tomorrow.
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.
4-302.12; Priority Foundation; Thermometer to check food temperature is not available to employees. Employees do not have access to stem thermometers. After the owner arrived; dial top thermometers were found and suitable digital thermometers with small diameter probes were identified on the internet to purchase.
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.
3-304.12; Core; Single use bowl is stored in the soup in the steam table. Do not leave a bowl inside the soup. Bowl was removed and ladles; utensils with long handles added.
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.
4-202.11; Priority Foundation; Plastic food containers in use for cooked chicken are in bad condition. One container with sweet and sour chicken is broken and tied together with a shoe lace. Container is peeling. Discard. Containers shall be smooth and cleanable; not broken. Discard all plastic containers that are cracked or broken. Chicken was transferred to a metal pan and peeling; tied container discarded.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Equipment is not clean. Clean all shelves; refrigerators; dish machine area; etc. Maintain equipment 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.
6-501.12; Core; Floor is not clean. Move metal sheet pans stored on the floor outside the freezer to clean this area. Clean under the mixer; under bucket; etc. Maintain the floor and walls 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Food employee was cutting ready to eat foods with bare hands at the prep unit. Gloves; utensils; deli tissue; or other methods must be used when handling ready to eat foods to prevent bare hands from contacting food. CDI-Educational materials were given to PIC. Hands were washed and gloves put on for food prep. Food touched with bare hands was voluntarily discarded.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-203.11; Priority Foundation; Facility has added a new food preparation area outside of the kitchen doors. There is no hand washing facility convenient to this area. CDI-EC requested owners to stop using this area for food preparation; pending approval from plan review section. EC provided contact information for plan review to owners via email.
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.
3-501.14; Priority; Fish and beef cooling after cutting in the prep cooler did not cool at all in 20 minutes. TCS (Temperature/Time Control for Safety) foods shall cool rapidly from 135-70F within 2 hours; and from 70-41F within 4 hours; for a total cooling time of 6 hours. CDI-Fish and beef were moved to a freezer to chill faster. EC recommends to use walk in cooler or freezer to chill foods to 41F before placing into prep units.
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.
4-602.13; Core; The hood filters above the grill line are heavily soiled with grease and dust. Non food-contact surfaces of equipment shall be maintained clean. Clean the hood filters.
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; Priority; Raw meat was stored above ready to eat foods in the reach in and walk in coolers; and in the freezer. Raw meats were stored with chicken above pork and beef. Raw meat must be stored below vegetables and cooked foods. Raw meat must be stored by final cook temperature. CDI-Foods were rearranged. Storage charts in English and Mandarin were provided and explained to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; There was no measurable chlorine solution at the dish machine. Chlorine solutions shall measure between 50-200 ppm to sanitize utensils. CDI-Solution was replaced; and measured 100 ppm after replacing.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Wrapped meat in the freezer was stored on the floor. Food shall be stored at least 15 cm (6 in) above the floor. CDI-Food in the freezer was rearranged to be off 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.