3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Large bins of raw prepped chicken stored over large portion of thawing pork. CDI: Pork moved above chicken. Remember to refer to the provided storage order sticker for continued guidance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; TCS food items held for more than 24hrs shall be date marked. Several bulk TCS food items such as breaded chicken pieces; egg rolls; etc. prepared the day prior did not have date-markings. CDI: EC reminded staff that date marking food when prepared is best so that it doesn't get forgotten late. Date markings added.
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 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): Knife stored between uses on a soiled prep-cooler surface. Please store in-use utensils between uses on clean surfaces.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. (C): Cleaning needed on gaskets and exterior surfaces of reach-in units. Handles of reach-in coolers and handle of paper towel dispenser are soiled. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 3-302.11 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Several food items left uncovered and unprotected inside reach-in units and walk-in cooler. CDI: Food covering education provided. Coverings added to food by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Minor pink build-up inside ice machine inner compartment. Half points taken due to improvement. Continue to monitor ice machine for build-up.
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.
3-501.13 ; Priority Foundation; Raw shrimp inside prep sink for thawing was in standing water at 48F. Thawing TCS foods may not reach above 41F during the thawing process and must be either done under refrigeration or cold running water below 70F. Full points taken due to repeat violation. CDI: Shrimp moved to walk-in cooler.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. (C): Cleaning needed on gaskets and exterior surfaces of reach-in units. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Half points taken due to overall improvement of cleanliness. Keep up the good work!
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) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Several flats of raw shell eggs stored over ready-to-eat cooked shrimp inside walk-in cooler. Items rearranged during inspection. EC Wall instructed staff to label shelving inside the walk-in cooler based on the provided storage chart sticker. EC Wall will return periodically over the following days to observe that safe food storage is being followed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Black build-up inside ice machine inner compartment. Ice machine must be thoroughly 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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Egg rolls stored in a silver bowl above flip-top compartments holding at 47F. CDI: EC Wall instructed staff to move egg rolls to reach-in.
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 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. (Pf): Container of fried chicken left unattended on counter at 81F. When asked; staff stated the food was cooling but could not provide any specific details on when the cooling process began. Cooling MUST be accomplished using approved methods and under supervision to ensure the food reaches 41F within 6 hours. CDI: Chicken placed in freezer to rapidly cool. EC Wall provided hand outs on effective cooling methods during 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.
3-501.13 ; Priority Foundation; Raw shrimp inside prep sink for thawing was well over 41F in standing water at 68F. EC Wall will return in 10 business days to ensure thawing is being done safely. Thawing TCS foods may not reach above 41F during the thawing process and must be either done under refrigeration or cold running water below 70F.
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.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Fried wonton strips stored inside reused cardboard produce boxes in direct contact with the absorbent material. CDI: EC Wall instructed staff to discard boxes and staff moved food to food safe containers.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. (C): Cleaning needed of shelving units; exterior and interior surfaces of equipment; and gaskets of reach-in coolers. Soiling build-up on handle of paper towel dispenser at handwashing sink. Soiling build-up on handles of reach-in units. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Full points taken due to repeat violation. Please have facility thoroughly 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C): Build-up observed on walls and ceilings. Flooring behind equipment on cook-line is in need of thorough cleaning. Physical facilities shall be maintained clean. Full points taken due to repeat violations.
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) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Container of prepped raw chicken stored over ready-to-eat produce CDI: Items rearranged during inspection. EC Wall discussed creating a risk control plan with PIC for raw stacking if violation continues.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; (P): Observed residue build-up on blade on meat slicer from prior use. CDI: Meat slicer set aside to be cleaned after lunch rush.
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
3-307.11 Protect food from contamination sources not specifically noted by the code. Cooked chicken stored inside plastic to-go bags that are not considered food safe inside reach-in cooler. Please ONLY stored food inside FOOD safe containers.
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) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Few damp wiping cloths stored on prep surfaces.
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 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): Knife stored between uses on a soiled prep-cooler surface. Please store in-use utensils between uses on clean surfaces.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Several boxes of single-use items are being store inside an abandoned car with a flat tire outside of the restaurant. Please only store restaurant items in approved locations that are safe from splash 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Faucet of prep sink is heavily soiled. Clean sink basins at a frequency necessary to prevent recontamination 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.
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. (C): Cleaning needed of shelving units; exterior and interior surfaces of equipment; and gaskets of reach-in coolers. Soiling build-up on handle of paper towel dispenser at handwashing sink. Soiling build-up on handles of reach-in units. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Full points taken due to repeat violation. Please have facility thoroughly 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 5-501.116 Cleaning Receptacles (C): Heavy grease accumulation observed on facility barrel grease trap. Soiled receptacles and waste handling units for refuseFacility maintenance
5-501.116 Cleaning Receptacles (C): Heavy grease accumulation observed on facility barrel grease trap. Soiled receptacles and waste handling units for refuse; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. 5-501.110 Storage Refuse; Recyclables and Returnables (C): Several pallets are being stored in a large heap around shared dumpster site. Refuse; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents
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.
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): Raw liquid egg stored in a bowl directly on top of cut onions inside flip-top cooler. Raw cubed beef/pork stored over containers of sauces inside reach-in cooler. Raw chicken; fish; and pork stored over bulk containers of sauces inside walk-in cooler. CDI: Items rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Cooling Methods (Pf): Cooked noodles cooling inside the walk-in cooler and inside flip-top cooler in largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf): Cooked noodles cooling inside the walk-in cooler and inside flip-top cooler in large; dense portions that do not facilitate heat transfer. Cooling shall be accomplished by placing the food in shallow pans; separating into thinner portions; using rapid cooling equipment; stirring the food in a container placed in ice water; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI: EC Wall provided cooling methods education during inspection; noodles placed in smaller portions and bulk from flip-top moved to walk-in cooler.
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.
minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C): Containers of food stored on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food 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): Containers of food stored on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry locations away from splash or other contamination and at least 6inches above the floor. Do not store food on 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.
4-501.11 Maintain equipment in good repair (C): Gasket torn on reach-in cooler door. Equipment shall be maintained in a state of 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.
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. (C): Cleaning needed of shelving units; exterior and interior surfaces of equipment; and gaskets of reach-in coolers. Soiling build-up on handle of paper towel dispenser at handwashing sink. Grease accumulation on hood vent system. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Full points taken due to repeat violation. Please have facility thoroughly 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.
criticalCode 5-402.13 Maintain sanitary sewage system according to Law (P): Facility is using a very large black storage container to hold cooking waste/grease (photo attached to report) rather than an approved sewage disposal method. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of SEWAGE transport vehiclesWater, plumbing, and sewage
Official wording
Sewage & wastewater properly disposed
Inspector’s notes
5-402.13 Maintain sanitary sewage system according to Law (P): Facility is using a very large black storage container to hold cooking waste/grease (photo attached to report) rather than an approved sewage disposal method. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of SEWAGE transport vehicles; waste retention tanks; pumps; pipes; hoses; and connections that are constructed; maintained; and operated according to law. Verification required: EC to return on Monday; September 23rd to ensure the grease has been disposed of properly and is no longer present outside of the approved receptacle. If this violation continues; FOG will be notified.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.116 Cleaning Receptacles (C): Grease accumulation observed on facility barrel grease trap. Soiled receptacles and waste handling units for refuse; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. 5-501.110 Storage Refuse; Recyclables and Returnables (C): Several pallets are being stored in a large heap around shared dumpster site. Refuse; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents
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.
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): Build-up observed on walls and ceilings. Flooring behind equipment on cook-line is in need of thorough cleaning. Physical facilities shall be maintained clean. Full points taken due to repeat violations.
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; Observed food employee touching ready-to-eat vegetables from the nearby flip-top cooler with their bare hands to add to a dish. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI: REHS provided educational materials on bare-hand contact. REHS reminded staff on when glove use is required.
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.
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 bowl of marinating raw chicken wings holding at 72F outside of temperature control and unattended. TCS foods shall be maintained at 41F or below. CDI: REHS had chicken moved to cooler. Do not leave food unattended to where it can enter the temperature danger zone for extended periods of time.
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.
3-501.17; Priority Foundation; Several bulk TCS items without date markings (cooked chicken wings; rangoon filling; etc.). TCS food items held for more than 24hrs shall be date marked. CDI: Date marking educational materials provided; and dates added to 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few flies observed inside kitchen. Premises shall be maintained free of pests.
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.
4-602.13; Core; Cleaning needed of shelving units; exterior and interior surfaces of equipment; and bulk containers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Full points taken due to repeat violations.
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; Build-up observed on walls and ceilings. Flooring behind equipment in need of thorough cleaning. Physical facilities shall be maintained clean. Full points taken due to repeat violations.
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 (A); Priority Foundation; Metal and plastic containers stored clean have build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
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; Cleaning needed of shelving units; freezers; outsides of equipment and bulk containers; make lines and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
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; Some debris and residue accumulation on floors under equipment throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Repeat.
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.