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 fish was stored under raw beef in the walk in cooler. Raw shrimp was stored above cooked broccoli in the walk in cooler. Repackaged raw meats were stored above dough in the walk in freezer. Store meat so it cannot drip on ready to eat foods; and according to final cook temperatures. CDI-Foods were rearranged. Food storage chart is available; and was reviewed with 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); Lids were left off bulk sugar and flour containers. Food stored inside was contaminated with spills from preparation table above them. Store food in clean; dry containers with lids to prevent contamination. CDI-Containers were emptied; cleaned; and refilled. Food was voluntarily discarded.
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 (Core); Pans were stacked together while still wet. Store equipment and utensils to allow air drying after cleaning and sanitizing. CDI-Pans were rearrange to allow air drying.
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.
2-401.11 (B); Core; Open employee beverages were stored on the dish drying shelf and preparation table over cleaned equipment. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI-Employee drinks were voluntarily discarded. Employees will use covered water bottles moving forward; and will store them on lower shelving.
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 cooked noodles and meat in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI-Foods were rearranged to prevent contamination. Food storage chart hung on door was reviewed with PIC.
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 preparation surfaces in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to sanitizer buckets for storage.
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; The clean side of the drain board on the dish washer was soiled with food residues. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Drainboard was 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods in the 2nd preparation cooler were holding 47-48F. TCS foods must be held cold at 41F or below. CDI-Foods were moved to walk in cooler to cool; as they are placed into this unit prior to opening; and were not in the unit overnight. Owner called a refrigeration technician for service/repair. EC will follow up to ensure unit is able to hold foods at 41F or below. Foods were cooling in walk in cooler at appropriate rate.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Vitamins and medications were stored above the preparation table in the back of the kitchen. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Medications and vitamins were moved away from food preparation areas.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-903.11 (A); Core; Pans were stacked together while still wet. Store cleaned and sanitized equipment and utensils to allow air drying. CDI-Pans were rearranged to allow air drying.
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; Lower shelves and legs on preparation tables are rusting; and no longer cleanable. Maintain equipment in good repair. Discussed replacing with PIC.
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 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 meat was stored over ready to eat sauces in the walk in cooler. Raw fish was stored over ready to eat onions and herbs in the prep cooler. Raw foods must be stored so they cannot contaminate ready to eat foods. CDI-Foods were rearranged in the coolers. Food storage chart in Korean provided via email to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf); A few food items prepared yesterday (shrimp; chicken; sauce) did not have a date marking. Refrigerated; ready to eat; TCS foods held overnight in the facility must be marked with the opening or preparation date. CDI-Foods were date marked. Provided educational materials on date marking in Korean to the PIC via email.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (Core); There were a few pans stacked tightly together while still wet. Ensure all equipment and utensils are arranged to allow air drying after cleaning and sanitizing. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (Core); There was a missing light bulb over the grill line. Provide sufficient lighting in all food preparation areas. Replace the bulb.
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.
4-601.11 (A); Priority Foundation; Food Preparation Sinks have a fatty coating and tacky build up on surfaces. Water is beading up on surfaces. After use; apply detergent and scrub surfaces. After cleaning and rinsing; apply sanitizer and allow to air dry. Pink soap was applied and sinks scrubbed during today's inspection. Try Scotch Brite pads (not sponges) and more concentrated detergent (less soapy water) if current cleaning methods remain ineffective. . . .Meat Slicer was recently used and covered with a plastic bag. After using the meat slicer; effectively clean the slicer; sanitize and allow it to air dry. Slicer may be covered to keep it clean after it has air dried. Slicer was cleaned during inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Common name of contents is required on spray bottles. Today "Degreaser" was written on a spray bottle
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
notedCode 3-304.12 (A) Serving utensil handle is stored on the cornEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Serving utensil handle is stored on the corn; under the cover. In-use utensils in food; must be stored with handles above the food and top of the food container. Do not allow the handle to touch the food. Serving utensil was removed from the corn and a clean utensil was stored on the cover of the corn.
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) Bin of uncovered utensils is uncovered on low shelf behind a trash can. Utensils are not clean and the bin is collecting debris (like pieces of onion). Store cleaned equipmentEquipment and utensils
4-903.11 (A) Bin of uncovered utensils is uncovered on low shelf behind a trash can. Utensils are not clean and the bin is collecting debris (like pieces of onion). Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination. It may be helpful to cover the bin to prevent material from falling inside. Utensils and bin were taken to the ware washing area to clean today;
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.
4-601.11 (A); Priority Foundation; Food Preparation Sinks have a fatty coating and tacky build up on surfaces. After use; apply detergent and scrub surfaces. After cleaning and rinsing; apply sanitizer and allow to air dry. Pink soap was applied and sinks scrubbed during today's inspection. Then sanitizer/bleach water from the ware washing sink was applied.; 4-602.11; Core; Upper surfaces of make line refrigerators previously labeled with stickers are not clean since the glue and paper residual remains. Effectively clean the inside of the refrigerators. For labeling in the future; masking tape or painter's tape is easily removed.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Can of RAID ant spray for pest control is stored on the preparation table in the kitchen. Store chemicals and hazardous items separate from food; food preparation areas and food contact surfaces. We identified some storage areas in the back dish washing area; can wash/mop sink or bottom of the cart where bleach is stored. RAID was moved to the front register area.
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
3-305.11; Core; Pan of cut lemon wedges is stored on top of the refrigerator under the paper towel dispenser. Lemons shall be protected from drip from employee hands. Paper towel dispenser should be above the handwashing sink. Do not store the pan of lemons under the towel dispenser. Keep this surface clear of storage. Lemons were moved to the top of another refrigerator.
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.
6-501.12; Core; Wall outside the walk in freezer and behind the ice machine is not clean with microbial growth. Black spotty areas on the wall appear to be mold from the high moisture; humidity in this area. Wall shall be maintained 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.
4-601.11 (A); Priority Foundation; Food Preparation Sinks have a tacky build up coating surfaces (likely bleach residual). After use; apply detergent and scrub surfaces. After cleaning and rinsing; apply sanitizer and allow to air dry. Pink soap was applied and sinks cleaned during today's inspection.
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.
3-501.14; Priority; Food is left at room temperature to cool. Fried Chicken Wings 80F & 74F; Fried Bone In Chicken 87F; Fried Shrimp 75F; Rice 82F. Food shall cool from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Food was moved to the freezer today for rapid cooling
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.
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; 3rd make line refrigerator appears to be holding food at 44 degrees F. Several items were prepared today so it somewhat difficult to assess the temperature. Adjustment was made to thermostat inside. Use your thermometer and assure food is held 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Pans of Corn 96 degrees F are stacked inside the walk in cooler. Rapid cooling is needed. Today pans were separated and lids set off to the side to allow corn to cool quickly. . . Fried Chicken Wings; Fried Bone in Chicken; Rice; Fried Shrimp are cooling at room temperature. Air temperature in this area is above 80 degrees. Food shall cool to 70F in 2 hours less. Metal pans and shallow layers are good; but food will not cool sufficiently at room temperature. Within one hour it is important to quickly move food to the walk in cooler or walk in freezer. Food was moved to the freezer 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.
4-102.11; Priority; Trash Bags are used for sliced pork inside the walk in freezer. Food grade bags or pans or food containers shall be used. Do not store food in trash bags. Food grade bags with box that says: “food and produce safe” were found in the kitchen. Food shall be removed from the garbage bags and transferred to the food grade bags
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; Shelves inside the walk in cooler are not clean. Maintain shelves and food storage areas 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.
4-601.11 (A); Priority Foundation; Slicer; not used today; was soiled with food debris along and behind blade. Grinder; not used today; was soiled with food debris on the intake dish. Containers for food storage; stored as cleaned; were soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI: Slicer; grinder; and containers were sent to 3-compartment sink to be cleaned again.
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; Fried shrimp and cooked chicken were stored outside of refrigeration. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was placed back into refrigeration to cool to 41F.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Facility menu does not have a consumer advisory reminder or disclosure for beef; pork; and poultry offered raw or undercooked. A disclosure shall include identification of the animal-derived foods by asterisking them to a footnote reminder that states the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. EHS will verify menu changes by 03/08/2024.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Sanitizing solution in 3-compartment sink had a concentration greater than 200 PPM chlorine. Chlorine shall have a concentration of 50-200 PPM. CDI: Solution was diluted and tested to be 100 PPM.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-903.11(A); (B) and (D); Core; Containers were being stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Store containers to allow air drying.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-use honey and soy sauce containers were being reused for food storage. Single service items may not be reused. When single-use food containers are empty; they shall be discarded. Ensure proper food storage containers are used. Person in charge stated that reusable containers were delivered. Repeat; half points deducted due to improvements.
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.
3-302.11; Two small containers of raw pork and raw lamb stored above ready-to-eat foods in reach-in cooler. Food shall be stored according to final cook temperature. CDI - foods rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Interior of ice machine has minor buildup behind the baffle. Equipment; such as ice bins; shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ensure the ice machine is cleaned as often as required to be maintained clean.; 4-601.11 (A); Priority Foundation; Slicer; last used yesterday; with minor accumulation of food debris. Food contact surfaces shall be clean to sight and touch. CDI - slicer disassembled and taken to dish area to be re-washed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.17; Priority Foundation; A few ready-to-eat (RTE); time/temperature control for safety (TCS) foods stored without a date or with the wrong date. RTE; TCS foods shall be date marked not to exceed a 7 day hold. CDI - dates known and affixed during inspection. Reminder that Kimchi may only be held 7 days.
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.
3-302.12; Core; A few containers of unrecognizable foods missing labels. Containers used for the storage food that is not immediately recognizable shall be labeled with the common name of the food. Containers labeled during inspection.
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.
3-304.12; Core; Knives stored with blades placed between two adjacent coolers. In-use utensils shall be stored on a clean portion of the food prep table. Scoop stored in powdered foods with handle touching the food. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Several single-use containers (soy sauce; chicken powder; peeled garlic) being reused for food storage. Single service items may not be reused. When single-use food containers are empty; they shall be discarded. Ensure proper food storage containers are used.
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
4-302.13; Priority Foundation; No device available to confirm temperature of the rinse cycle in the dish machine. If using a hot-water-sanitizing dish machine; an irreversible registering temperature indicator shall be provided. Verification required: provide a dish temp thermometer or thermo-labels by 10/19/2023. Photo be email or text is acceptable to confirm this.
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.