3-302.11; Priority - In walk-in cooler and main prep unit; observed many raw shell eggs and raw scallops stored above ready-to-eat foods; sauces; etc...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - Observed some items (see chart above) that were below 135 degrees F.- After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above until served.- CDI; by voluntarily discarding food and putting some into freezer to cool back down
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.
4-501.11; Core; The shelving throughout is rusted. Torn gaskets on both cold hold units and walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace items mentioned.
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; Observed multiple wiping cloths being stored on counters.- Cloths used for wiping surfaces shall be stored in a chemical sanitizer in between uses.- Please keep cloths in sanitizer.
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.
4-901.11; Core; Very minor wet stacking of dishes.- Dishes shall be stored in a self draining position to allow air drying once cleaned and sanitized.- Please make sure to cross stack or completely air dry before stacking together.
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; The shelving throughout is rusted. Torn gaskets on both cold hold units and walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace items mentioned.
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 is needed throughout on all equipment.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment.
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 - (REPEAT) Observed soiled flooring (corners); drain pipes under sinks and ice machine; walls and ceiling panels throughout kitchen...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core; Grout is missing on a lot of tiles throughout kitchen.- Physical facilities shall be in good repair.- Please repair flooring.
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 - (REPEAT) In walk-in cooler and main prep unit; observed many raw shell eggs and raw scallops stored above ready-to-eat foods; sauces; etc...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Dish machine was at 0ppm for chlorine sanitizer.- Chemical sanitizer used for dish cleaning shall be at the proper concentration. (50-200ppm/chlor)- CDI; the sanitizer was changed out and primed until it got to correct concentration.
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) and (B); Priority; Observed many items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to colder storage.
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.
3-302.12; Core - (REPEAT) Some bottles/containers of sauces; dry foods; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. Remember to label containers in at least English and any other desired language.
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.
4-501.11; Core; The shelving throughout is rusted. Torn gaskets on both cold hold units and walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace items mentioned.
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 is needed throughout on all equipment.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment.
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 - (REPEAT) Observed soiled flooring (corners); drain pipes under sinks and ice machine; walls and ceiling panels throughout kitchen...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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)(1); Priority - Yellow rice in rice cooker by cooking line was 124-127F...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above until served...CDI by reheating rice.
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.
5-202.12; Core - No hot water was available at handsink in main food prep area because faucet knob was stripped...Hot water of at least 100F shall be provided at each handsink...Repair/replace stripped hot water knob to provide 100F hot water.
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 - (REPEAT) In walk-in cooler; observed any raw shell eggs and raw scallops stored above ready-to-eat foods; sauces; etc...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority - (REPEAT) A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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 - (REPEAT) Several ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (open container tofu; wontons; etc.)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing required dates on foods.
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
7-101.11; Priority Foundation - (REPEAT) Two containers with gray powder stored in mop sink/can wash area were not labeled...Working containers of chemicals; sanitizers; etc. taken from bulk supplies shall be labeled with common name of products inside them...CDI by labeling containers. 7-201.11; Priority - Can of WD-40 oil was stored intermingled with containers of food...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing WD-40.
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.
3-302.12; Core - (REPEAT) Some bottles/containers of sauces; dry foods; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. Remember to label containers in at least English and any other desired language.
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.
3-304.14; Core - (REPEAT) A few buckets of wiping cloth chlorine sanitizer solution had concentration less than 50 ppm; and several moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area. Chlorine sanitizer shall be 50-200 ppm.
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 (A); Core - Handle of flour scoop was partially buried in flour; and found plastic bowl without handle in one container of dry food...During pauses in food prep; dispensing utensils shall be stored on dry; clean surface or in food with handle extending out of food. Scoops or other dispensing utensils must have extended handles...Store dispensing utensils as stated above.
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.
4-101.19; Core - (REPEAT) Aluminum foil and cardboard was lining many shelves throughout facility...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove foil and cardboard from shelves. Use only nonabsorbent pans; vinyl liners; etc. on shelves that are easy to clean and sanitize. 4-501.11; Core - (REPEAT) Many wire shelves throughout facility were rusty; peeling and/or bent. Table mounted can opener was very rusty...Food service equipment shall be kept in good repair...Replace damaged wires and can opener with equipment that meets ANSI/NSF certification. 4-502.11(A) and (C); Core - (REPEAT) Some food containers and utensils were damaged or cracked...Food service equipment shall be kept in good repair...Discard damaged items.
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(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; equipment exteriors; refrigerator door handles and gaskets; dunnage racks; sink exteriors; storage drawers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.114; Core - (REPEAT) One trash dumpster drain hold had no plug...Trash/recycling receptacles with drains shall have plugs in place...Contact property owner to have trash company replace the missing drain plug. 5-501.113; Core - (REPEAT) Side doors on a few outside dumpsters were open...Trash/recycling receptacles shall have tight fitting lids and doors...Keep dumpster lids and doors closed when not in use.
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.
6-501.11; Core - (REPEAT) Hot water knob at handsink to right of dish machine was stripped. Dish machine spray rinse arm faucet was very loose...Physical facilities shall be kept in good repair...Repair/replace damaged surfaces/fixtures above. 6-501.12; Core - (REPEAT) Observed soiled flooring (corners); drain pipes under sinks and ice machine; walls and ceiling panels throughout kitchen...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
2-401.11; Core - One employee beverage was stored uncovered and near containers of food...Employees shall eat and drink only from a closed (covered) beverage container in designated areas where the contamination of exposed food and clean equipment/utensils cannot result...CDI by properly storing employee beverage.
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)(4); Core - Some foods in walk-in cooler and reach-in refrigerators (not in cooling process) were uncovered...Unless actively cooling; foods shall be kept covered or sealed...Cover/seal foods in storage that are not actively cooling down.; 3-302.11; Priority - In walk-in cooler; observed any raw shell eggs and raw beef stored above ready-to-eat sauces and tofu...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Found some soiled utensils and table mounted can opener blade but being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing 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.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: Do not overfill containers on refrigerated make line top to ensure foods stay at 41F or less.
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 ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (cooked and cooled pork in freezer and thawing; water chestnuts from can; cooked beef; etc.)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing required dates on foods.
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
7-101.11; Priority Foundation - One spray bottle and several wiping cloth buckets were not labeled with their contents...Working containers of chemicals; sanitizers; etc. taken from bulk supplies shall be labeled with common name of products inside them...CDI by labeling containers.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Noodles; egg rolls and shrimp were cooling in tight plastic covered containers with up to 6 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with constant stirring; using rapid cooling equipment (walk-in freezer); and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster 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.
4-204-112; Core - No thermometers were visible inside or on exterior readout of two refrigerators...Mechanical refrigerators shall have thermometers located in warmest part of unit or on exterior readout...Place required thermometers inside refrigerators. Air temperature shall be 41F or less.
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.
3-302.12; Core - Some bottles/containers of sauces; water; food; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. Remember to label containers in at least English and any other desired language.
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.
3-304.14; Core - Observed moist wiping cloth hanging over edge of wiping cloth bucket (not down in sanitizer inside bucket). In a few buckets; chlorine concentration was less than 50 ppm. A few soiled/moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area. Chlorine sanitizer shall be 50-200 ppm.
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.
4-101.19; Core - Aluminum foil and cardboard was lining many shelves throughout facility...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove foil and cardboard from shelves. Use only nonabsorbent pans; vinyl liners; etc. on shelves that are easy to clean and sanitize.; 4-501.11; Core - Many wire shelves throughout facility were rusty; peeling and/or bent. Table mounted can opener was very rusty...Food service equipment shall be kept in good repair...Replace damaged wires and can opener with equipment that meets ANSI/NSF certification.; 4-501.12; Core - A few cutting boards had deep knife cuts; grooves and dark stains...Cutting boards shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting boards.; 4-502.11(A) and (C); Core - Some flat sheet pans were damaged (separating on bottom exteriors) and a few had holes/cracks in them. Some dishes had chips in them...Food service equipment shall be kept in good repair...Discard damaged items.
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 - Observed soiled wire and solid metal shelves; equipment exteriors; table can opener base; refrigerator door handles and gaskets; speed racks; dunnage racks; sink exteriors; storage drawers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.116; Core - Kitchen trash cans were soiled...Trash/recycling receptacles shall be kept clean...Increase cleaning frequency of trash/recycling cans and dumpsters.; 5-501.114; Core - One trash dumpster drain hold had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace the missing drain plug.; 5-501.113; Core - Side doors on a few outside dumpsters were open...Trash/recycling receptacles shall have tight fitting lids and doors...Keep dumpster lids and doors closed when not in use.
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.
6-501.11; Core - Hot water knob at handsink to right of dish machine was stripped. Dish machine spray rinse arm faucet was very loose. Walk-in cooler door threshold had metal panel that was upraised (could be tripping hazard and problems with cleaning). Some kitchen baseboard tiles were missing or damaged...Physical facilities shall be kept in good repair...Repair/replace damaged surfaces/fixtures above.; 6-501.12; Core - Observed soiled flooring (corners); floor drains; drain pipes under sinks and ice machine; walls and ceiling panels throughout kitchen. Some grease was accumulated on edges of vent hood above cooking line...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.114; Core - Observed many unused dishes; utensils; etc. in facility...Equipment/utensils not necessary to the operation of the establishment shall be removed...Remove all unnecessary equipment and utensils from the facility.
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
6-303.11; Core - Lighting was somewhat dim in kitchen; and lights were not on under vent hood where food was being prepared...Lighting intensity shall be at least 50 foot-candles over food preparation surfaces...Keep lights on when cooking under vent hood and increase lighting in kitchen.
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.
5-202.12; Core; The handsink did not have hot water.- A handwashing sink shall be equipped to provide water at a temperature of at least 100 degrees F.- Please fix the hot water in the handsink.
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.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to be cooled. One unit was not working; so they called someone to come repair it.
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.
3-302.12; Core; There were several food containers at the wok area that was not labeled. Except for containers holding Food that can be easily recognized such as dry pasta; working containers holding foods that are removed from their original packages for use in the kitchen such as cooking oils; flour; herbs; salt; spices and sugar must be identified with the common name of the food in the containers. This is a repeat from the last two inspections. CDI.. The containers were labeled.
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.
4-501.11; Core; The shelving throughout is rusted. The walk in freezer has ice build up. The walk in cooler has a torn gasket.- Equipment shall be maintained in a good state of repair and condition.- Please repair/replace items listed.
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 is needed throughout on all equipment.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment.
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; Clean the floor near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them 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.
4-501.114; Priority; The dish machine went through 4 complete cycles and was showing no measurable concentration of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The manager changed out the bleach sanitizer bucket. The dish was showing 100 parts per million before the end of the inspection.; 4-602.11; Priority; There was black growth inside of the ice machine. Ice is considered a food and must be stored in a clean location. The ice machine must be clean at a frequency necessary to preclude the accumulation of growth. CDI.. The ice machine was cleaned during the inspection. This is a repeat item from the last 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.
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; Cut cabbage was held at 55F; Eggs were held at 50F. These potentially hazardous foods must be held cold at 41F or below. CDI. The food items were cooled down in the walk-in freezer 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.
3-501.17; Priority Foundation; There was very little date observed at the time of the inspection. All potentially hazardous and some ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since all cold hold units must be maintained at 41F or below. CDI.. The food items were date marked by the end of the 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.
3-302.12; Core; There were several food containers at the wok area that was not labeled. Except for containers holding Food that can be easily recognized such as dry pasta; working containers holding foods that are removed from their original packages for use in the kitchen such as cooking oils; flour; herbs; salt; spices and sugar must be identified with the common name of the food in the containers. This is a repeat from the last two inspections. CDI.. The containers were labeled.
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
3-307.11; Core; Cooked chicken was being prepared in the three compartment sink. The chicken was being rinsed off in the wash compartment of the three compartment sink. Food must be protected from contamination. Food preparation must be done at the meat or vegetable prep sink. Food must be protected from contamination. The sink was not cleaned out prior to put the cooked in the sink. CDI.. The chicken was placed in the trash can.
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.
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; Clean around the wok area. Clean the shelves in the walk-in cooler. Clean the air-drying and storage shelves. Clean the gaskets on the cold hold units. Equipment must 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.