3-501.18; Priority; [Repeat] Veal stock (6/25) observed in the walk-in cooler being held beyond 7 days. Cooked lamb and roasted cauliflower did not have dates. TCS foods shall be held at 41F or less for no more than 7 days. CDI- veal stock voluntarily discarded by PIC and known dates added to other items.
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.
4-101.11 (A) - (E ); Abalone shells that have been washed; rinsed and sanitized are being stored in the walk-in cooler (Not currently advertised on the menu). 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.
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); Priority; Onion soup was observed holding between 42-45F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. CDI- soup was placed on ice to rapidly cool.
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.
3-501.18; Priority; [Repeat] Duck fat aioli (12/4) and caramelized onions (12/4) were observed in the prep coolers being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- food items voluntarily discarded by PIC. 3-501.17; Priority Foundation; A container of roasted carrots were observed without a date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14; [Repeat] A paper towel and hand soap dispenser was observed on the wall above the prep table in the kitchen. Unpackaged food shall be protected from contamination during preparation. Remove these items from the wall.
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.
4-101.11 (A) - (E ); Abalone shells are being washed; rinsed and sanitized and then used for service. 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. CDI- EC will follow up with guidance on whether this process would be allowed.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Personal employee purse found stored on the shelf with other food items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored clean had food debris on them. CDI: Items placed in dish washing area for rewashing. 4-703.11(B)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored clean had food debris on them. CDI: Items placed in dish washing area for rewashing. 4-703.11(B); Priority; The hot water sanitizing dish machine is not reaching the required utensil surface contact temperature. Dish machine is reaching about 151F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Verification Required- EC will return to on Thursday; July 31st verify that the dish machine is properly sanitizing 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.
3-501.18; Priority; Braised lamb and lamb juice was found in the walk-in cooler being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- food items voluntarily discarded by PIC. 3-501.17; Priority Foundation; A few TCS food items (potatoes; blended tomatoes and octopus) were observed without dates. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles filled with chemicals were found without labels. Label working containers of toxic materials such as cleaners and sanitizers. CDI- labels were added.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14; A paper towel and hand soap dispenser was observed on the wall above the prep table in the kitchen. Unpackaged food shall be protected from contamination during preparation. Remove these items from the wall.
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 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 eggs stored over RTE salad mix. Foods shall be protected from cross contamination by storing the RTE foods over raw. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored clean had food debris on them. CDI: Items placed in dish washing area for rewashing.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; [Repeat] Shellstock tags from previous batches were not labeled with the date when the last of the shellstock container is sold or served. Shellstock tags shall be labeled with the date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI- educated PIC on requirements.
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.
3-501.18; Priority; [Repeat] Braised lamb and cheeks were found in the walk-in cooler being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- food items voluntarily discarded by PIC.
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.
4-903.12; Core; Grill bricks observed in the employee bathroom. cleaned and SANITIZED EQUIPMENT; UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: in toilet rooms.
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.
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; Food debris found in the bottom of the storage bins that are holding clean dishes. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.