5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed a set of gloves being stored on hand sink during start of inspection. CDI by removing gloves.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet and sour sauce in steam well at 115F. Sweet and sour sauce needs to be maintained at 135F. CDi by removjng sauce from steam well and reheating to 165F before placing back on steam well.
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.
majorCode 7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer and container of used for sanitizer needs to be labeled with contents of the container. 7-201.11 Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer and container of used for sanitizer needs to be labeled with contents of the container. 7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed caulk silicone being stored on top shelf of storage above prep unit filp top with dried noodles and other food items laying on top of it.
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; Core; Wet wiping cloths were stored on the prep counters and on cutting boards. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Wiping cloths were stored in 200ppm chlorine in the bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. bucket of sanitizer used for wiping cloths was stored on the floor.
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 Plastic container with fish on top of make line pans at 45F. Temperature control for safety foods shall be maintained at 41 or less. Keep container in reach in cooler below make line. Do not store food above indent in steel pans.
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.
3-304.12 (B) Observed pan no handle stored in dry goods and used as a scoop. 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.
4-501.11; Core; Rusty wire shelving in walk in cooler. Gaskets torn on reach in cooler at make line. Equipment must be in good repair. 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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink at cook line was blocked by large cardboard box being stored directly underneath. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC immediately removed box 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.
2-103.11 (A) - (P) (Pf) At the time of inspection; the person in charge was not ensuring the rules in the code for food safety and handling were being met. The person in charge shall ensure that employees are properly maintaining the temperatures of TCS foods during hot and cold holding through daily oversight of the employees routine monitoring of food temperatures. 2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) Based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control point principles; and the requirements of this Code by complying with this Code by having no violations of priority during the current inspection. Multiple priority violations were noted at the time of inspection and there wasn't a certified food protection manager on site.
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 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 (P) Chopped cabbage was being stored in a cardboard box that once contained raw chicken. Two boxes of cabbage were observed at the time of inspection. Raw chicken is being stored over beef inside walk in freezer. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - Chopped cabbage and raw chicken boxes were immediately discarded at time of inspection. Items inside walk in freezer were rearranged to proper storage order.
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 sesame chicken was observed being held at room temperature inside a pan next to the fryer at 98 F. Fried rice was observed at 116 F being stored inside a pot above the wok area at room temperature. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded these items.
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 3-501.16 (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) Chopped cabbage in plastic container next to make unit was observed at 64 F. Temperature control for safety foods shall be maintained at 41 or less. Corrected During Inspection - PIC voluntarily discarded this item. Discussed the need to ensure this product remains at 41 F or less; therefore PIC arranged an area inside make unit to store this product moving forward.
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 6-501.111 Controlling Pests (Pf) Small insects observed crawling underneath equipment near prep tables. Roach activity observed between two prep tables where splash guard is located. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Small insects observed crawling underneath equipment near prep tables. Roach activity observed between two prep tables where splash guard is located. The premises shall be maintained free of insects; rodents and other insects.
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.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor. 3-307.11 Miscellaneous Sources of Contamination (C) Facility is utilizing restaurant menus to line large plastic bins that are storing cooked egg rollsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor. 3-307.11 Miscellaneous Sources of Contamination (C) Facility is utilizing restaurant menus to line large plastic bins that are storing cooked egg rolls; cooked sesame chicken; and cooked sweet and sour chicken. These menus are in directly contact with the food product. Food shall be stored to avoid any type of 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean round tray and cutting board are being stored directly behind the faucet handles of the prep sinks; therefore are exposed to splash. Clean equipment; utensils; linens shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination.
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.
4-602.13 Nonfood Contact Surfaces (C) Hood filters have grease 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls have dust and dirt build up. Physical facilities shall be maintained and kept clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Walk in cooler floor is buckling and is no longer sealed.
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 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); There were no paper towels available at the hand sink near the grill line. Paper towels or a blow dryer is needed at every hand sink to allow employees to dry hands. CDI-Paper towels were refilled.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Cooked chicken was stored in the same container with raw chicken. Ready to eat food must be protected from raw food; and stored separately. CDI-Ready to eat chicken was voluntarily discarded. Food storage chart in Mandarin provided to PIC email. EC will return in a few days to verify foods are being stored correctly; as this has been a repeat violation for the past 3 inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B); Core; Wet wiping cloths were stored on prep tables. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Wiping cloths were moved to sanitizer bucket with 100ppm 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.
4-501.11; Core; The walk in freezer had a build up of ice inside and outside the door. Equipment must be in good repair. Have the unit serviced. The shelving in the walk in cooler is rusting. Repaint or replace rusty shelves.
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 (Core); The hood filters above the grill line were dripping with grease and dust. Non food contact surfaces of equipment shall be maintained clean. Clean the hood filters; and consider cleaning 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.
3-302.11; Priority; Eggs and chicken were stored above ready to eat sauces and bamboo in the walk in cooler. Repackaged chicken and beef were stored above dough and vegetables in the walk in freezer. Raw meats and eggs shall be stored below ready to eat foods. CDI-Foods were rearranged. A food storage chart in Mandarin was provided via email to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; The walk in freezer had a build up of ice inside and outside the door. Equipment must be in good repair. Have the unit serviced.
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; Core; The hood above the grill line are soiled with grease and dust build up. Non food contact surfaces of equipment shall be clean. Clean the hood.
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 chicken was stored above raw pork; and raw pork was stored above raw chicken in the walk in cooler. Raw meat shall be stored so it does not contaminate ready to eat foods. Raw meats shall be stored according to final cook temperatures. CDI-Foods were rearranged. Storage chart provided and reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-702.11; Priority; Tongs that were washed were not sanitized after washing. Equipment and utensils shall be sanitized after washing; and before use. CDI-Tongs were sanitized. EC reminded PIC that utensils require sanitization after washing. ; 4-601.11 (A); Priority Foundation; The tongs from yesterday stored in the prep unit had old dried food residue on them. Food contact surfaces shall be clean to sight and touch. CDI-Tongs were 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112; Core; One dead roach was on the floor in the dining area. Dead insects shall be immediately removed from premises. CDI-Roach 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.
4-501.11; Core; The walk in freezer has ice build up around the door. The exterior panel of the walk in freezer is beginning to rust. Equipment shall be in good repair. Have the unit serviced; and replace or repair rusting panel.
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.
5-205.11; Priority Foundation; The hand sink in the food prep area was blocked with a large bucket. Hand sinks shall be available for use at all times. CDI-Bucket was removed.; 6-301.12; Priority Foundation; The hand sink in the food prep area did not have paper towels. Hand sinks must have a way to dry cleaned hands; such as paper towels or an air dryer. CDI-Paper towels were provided.
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.
4-601.11 (A); Priority Foundation; The tongs in use in the prep cooler had old dried food residues on them. Food contact surfaces must be clean to sight and touch. CDI-Tongs were 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.
3-304.14; Core; Wet wiping cloths were stored on the prep counters and on cutting boards. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Wiping cloths were stored in 200ppm chlorine in the 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.
4-602.13; Core; The hood filters above the grill line were heavily soiled. Non food contact surfaces shall be clean. Clean the 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.
5-501.115; Core; The shared dumpster had some recyclables on the ground around it. Refuse areas shall be free of unnecessary items. Please call your landlord and ask them to remove the items in the dumpster area.
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.