3-302.11; Priority; Several sheet pans of raw pork bacon stored over ready-to-eat chicken sausage inside tall reach-in cooler. Store food according to final cook temperatures. CDI: Speed rack rearranged with raw animal foods at the bottom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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. Ice build-up observed in small two-door reach-in cooler.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Sticker residue left on a few multi-use food containers stored as clean in dish area. CDI: Dishes taken to be cleaned. Please make sure all sticker residue is removed during the cleaning process. Overall improvement noted. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Small amounts of reside build-up inside ice machine upper compartment.
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 Good Repair and Proper Adjustment - Equipment (C) Gasket split on one reach-in cooler in cook line area.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Sticker residue left on several multi-use food containers stored as clean in dish area. CDI: Dishes taken to be cleaned. Please make sure all sticker residue is removed during the cleaning process. Improvement noted from prior 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.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Several boxes of food items stored on the floor in walk-in freezer. CDI: Boxes reorganized and stored safely by staff at inspectors request.
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 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. Black build-up in reach-in cooler gaskets.
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 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use (Pf): Corner handwashing sink in back of house kitchen area is completely blocked by a tall serving cart with several plates and fruit stored on top. Cart is positioned where it is not easily pulled away from the area to access handwashing sink. CDI: Cart removed. Please maintain a clear path to handwashing sinks at all times.
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; Several sheet pans of raw pork bacon stored ready-to-eat bao buns and cooked pork on speed rack in back kitchen area. Store food according to final cook temperatures. CDI: Speed rack rearranged with raw animal foods at the bottom. Full points will be taken if raw stacking 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): Dry; hardened residue from previous use collecting on meat slicer blade. Slicer not thoroughly cleaned from previous use. CDI: Slicer disassembled to be cleaned during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Sticker residue left on several multi-use food containers stored as clean in dish area. CDI: Dishes taken to be cleaned. Please make sure all sticker residue is removed during 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.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C): Significant ice build-up inside walk-in freezer. A thick layer of frost is covering several opened and unopened boxed food items. Please have freezer repaired so the ice build-up does not continue. Food must be stored 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): Significant ice build-up inside walk-in freezer. A thick layer of frost is covering several opened and unopened boxed food items. Please have freezer repaired so the ice build-up does not continue. Food must be stored in a clean; dry place away from splash or other forms 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.
4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. (Pf): Observed several gallon sized clear plastic food storage containers with deep cracks that go into the food contact surface. CDI: Containers set aside to be sorted through and 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.
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. Significant ice build-up on shelving; door threshold and door panel of walk-in freezer.
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) Very minor dust accumulation on and around ceiling air vents. Please have these areas dusted.
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 sausage and bacon stored over potatoes inside speed rack cooler. Store food according to final cook temperatures. CDI: Speed rack rearranged with raw animal foods at the bottom.
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): Very minor residue in top portion of large ice machine. Equipment such as ice machines shall be frequently 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.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Container of in-use utensils stored in water were holding at 75F.
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(B); Priority Foundation; Metal stem thermometer is reading 36F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. The metal stem thermometer was adjusted to 32F in ice water once REHS spoke to PIC.
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; Priority; Raw hamburger is next to fish and above pork chops in the walk-in cooler. Store food according to final cook temperatures. The above food was re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Hamburger is 49F and salmon is 45F in the grill prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was placed in other refrigeration units that are 41F and below.
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.