5-205.11; Priority Foundation; Handsink by 3-comp sink had container lids in sink basin.. Handwashing shall be accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing items from handsink basin so employees could use the sink.
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.
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 beef (outside of originbal packaging) was being stored above ready to eat food in a reach in freezer. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Rice in a hot holding unit was found at 125F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chicken in multiple prep top coolers was being held too highly and above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in freezer to be cooled before a 4 hour period elapsed.
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 Food Storage Containers Identified with Common Name of Food (C) _ Noted label missing from a bulk container of flour. Unlabeled containers of foods that are not easily recognizable must be labeled with the common name of food inside. Properly label food containers to denote contents.
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 - 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 store them in soiled laundry 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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Several Single service food containers were stored with food contact surfaces facing up and uncovered...Disposable single service food/beverage containers shall be protected from contamination...Cover or invert containers 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Low boy cooler gaskets on the preparation line are torn. 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.
criticalCode 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 beef (outside of originbal packaging) was being stored above ready to eat food in a reach in freezer. Raw chicken was found being stored above shrimp in the walk-in cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
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 FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Containers of cooked egg rolls in the prep bottom cooler were found with no date marking. After being cooked or prepared; all ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Food was dated as needed.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Large container of rice was completely uncovered with no lid; with open ceiling tiles near by. All food shall be stored in a fashion where it is protected from potential 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.
3-304.14; Core - 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 store them in soiled laundry 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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Many disposable food containers were stored with food contact surfaces facing up and uncovered...Disposable single service food/beverage containers shall be protected from contamination...Cover or invert containers 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 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Some cooking equipment has grease buildup and should be cleaned. Non food contact surfaces shall be kept free of soil 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.
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); Walk in freezer floor had a substantial amount of ice buildup. Physical facilities shall be kept clean and free of 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.
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 chicken was found being stored above soy sauce in the walk-in cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chicken in multiple prep top coolers was being held too highly and above 41F. Chicken in the walk-in cooler facing the door was at 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in freezer to be cooled before a 4 hour period elapsed.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Cooked chicken and noodles were found being stored in the walk-in cooler with no date marking. After being cooked or prepared; ready to eat food shall be dated to indicate when it must be discarded after a 7 day period. CDI- Food was dated as needed.
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.
minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Bag of carrots was found being stored on the floor of the walk-in cooler. In order to prevent potential contamination; all food shall be stored at least 6 inches above the floor. Keep all food on shelving.
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; Core - 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 store them in soiled laundry 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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Many disposable food containers were stored with food contact surfaces facing up and uncovered...Disposable single service food/beverage containers shall be protected from contamination...Cover or invert containers 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.
4-501.11; Core; While gaskets have been repaired; shelving in the walk-in cooler and near the 3 comp sink are rusted. Ensure equipment and components are maintained in good repair/condition. Replace rusted 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.
6-301.12 Hand Drying Provision (Pf) - Noted paper towels missing from the rear handwashing sink. Provide paper towels or approved alternative for hand drying at each handsink. CDI- Paper towels replaced during inspection.
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; In the walk-in cooler; noted a container of raw shrimp stored above fried chicken and raw beef stored above produce. At the work top cooler; noted raw beef stored behind cooked chicken. CDI: All items rearranged.Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods; unwashed produce; and arranged according to final cook temperatures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) _ Noted a container of wonton soup measured between 127-126 F at the steam well station. According to PIC; soup was heated and placed in hot holding and hour and half prior to inspection. Maintain TCS foods in hot holding at 135F or above. CDI- Soup reheated to 165 F and placed back in hot holding.
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 Food Storage Containers Identified with Common Name of Food (C) _ Noted label missing from a bulk container of sugar/salt mix. Unlabeled containers of foods that are not easily recognizable must be labeled with the common name of food inside. Properly label food containers to denote contents.
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; Observed a knife being stored in between the prep table and side panel of the wok station. Store utensil in a clean location to minimize the risk of contamination.
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 gaskets on the walk-in cooler; walk-in freezer and central prep cooler are torn/ damaged. Replace gaskets. Shelving and carts in the walk-in cooler and near the 3 comp sink are rusted. Ensure equipment and components are maintained in good repair/condition. Replace damaged 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.
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; Noted detail cleaning needed for the bottom shelving spaces below the prep tables; the exterior surfaces of the bulk soy sauce containers; the knife racks; the interior shelves in the prep coolers; and the mobile prep carts. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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; Priority Foundation; Handsink by 3-comp sink had container lids in sink basin; and it was partially blocked by a push cart...Handsinks shall be accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing items from handsink basin and area for complete accessibility.
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; A bowl of raw beef was stored above a tub of cooked chicken wings and a new box of raw chicken was placed on the shelf above covered containers of sauces inside the walk-in cooler. CDI: All items relocated...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods; unwashed produce; and arranged according to final cook temperatures.
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; All food in the walk-in cooler measured 53-55F. PIC said the cooler went down some time after last night and that a service call had already been placed. CDI: 5 containers of egg rolls; 6 containers of wings and breaded chicken; a bowl each of cooked shrimp; noodles; and boiled chicken; and two bowls of fried rice were voluntarily discarded. Technician arrived during the report write-up...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation; The walk-in cooler was measuring an ambient temp of 54-56F and maintaining food temperatures of 53-54F. The remaining coolers are only able to maintain enough food for lunch...Food cooling; heating; cold holding; and hot holding equipment shall be sufficient to provide food temperatures specified in CH 3 of the food code.
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.
3-304.12; Core; Two knives were being stored in the crack between the prep cooler and table that was soiled with food residue. Scoops without handles were being used in dry ingredients...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. Knives removed. Use scoops with handles.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Many disposable food containers were stored with food contact surfaces facing up and uncovered...Disposable single service food/beverage containers shall be protected from contamination...Cover or invert containers on clean surfaces.; 4-502.13; Core; Five gallon and one gall food pails and their lids were being washed and placed on shelves; and pails were being reused for food storage...Single use articles may not be reused.
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; Shelving and carts in places like the walk-in cooler and near the 3 comp sink are rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged equipment.; 4-202.11; Priority Foundation; The bus tubs holding egg rolls were lined with old boxes and paper towels...Multiuse food-contact surfaces shall be smooth and free of seams; pits and similar imperfections. CDI: Cardboard was removed. Use paper towels or an approved liner.
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; liners; gaskets; and other equipment surfaces in the kitchen had food residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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.
5-205.15; Core; The hot water faucet at the prep sink in the back is leaking...Plumbing system and its components shall be maintained in good repair.
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.
5-205.11; Priority Foundation - Handsink by 3-comp sink had container lids in sink basin; and it was partially blocked by a push cart...Handsinks shall be accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing items from handsink basin and area for complete accessibility.
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 (A)(4); Core - Many foods in walk-in cooler and a few in dry storage were not covered or sealed (not in cooling process)...Unless cooling; foods in storage shall be covered or sealed...Properly cover foods and/or seal food containers/packages.; 3-302.11; Priority - In walk-in cooler; raw chicken was stored above buckets of sauces; and raw shrimp was stored above ready-to-eat foods and sauces...Foods shall be stored according to final cook temperature 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.
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 - Minced garlic in oil was at 70F by cook line...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by refrigerating garlic in oil.
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
7-102.11; Priority Foundation - Container of wiping cloth sanitizer was not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of material inside...CDI by labeling sanitizer container.
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 - General tso chicken was cooling in a few tubs on kitchen cart with 8 inch food depth (no active cooling taking place)...TCS* foods shall be cooled using shallow pans (2-4 inch food depth); arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by placing chicken on sheet pans and placing them on speed rack in cooler. NOTE: ALWAYS cool your foods in this way to cool foods faster.
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 - A few bottles/containers of vinegar; wine; etc. were not labeled with their contents (bottles originally for food coloring had other foods like wine; etc. inside them and were not labeled appropriately)....Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
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
6-202.15; Core - Back metal door to facility was not self-closing...Outer openings shall be protected against entry of insects and rodents using solid; self-closing tight-fitting doors...Provide self-closing device for exterior rear door.
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.
2-402.11; Core - One food worker was not wearing an adequate hair restraint (hair not covered--only tied back)...Food employees shall wear hair restraints such as hats; hair coverings; nets; beard restraints and clothing that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Have worker don proper hair restraint.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Many disposable food containers were stored with food contact surfaces facing up and uncovered...Disposable single service food/beverage containers shall be protected from contamination...Cover or invert containers on clean surfaces.; 4-502.13; Core - Five gallon and one gall food pails and their lids were being washed and placed on shelves; and pails were being reused for food storage...Single use articles shall not be reused...After pails containers are emptied of their original food contents; these items shall be discarded or put into city recycling. They cannot be reused for food storage.
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.
4-102.11; Core - Broccoli was being cut and put back into its original cardboard box...Materials used to make single-service/single-use articles shall be clean...After washing and cutting broccoli; do not store it in its original boxes that are not considered clean. Use clean and sanitized food containers to store cut broccoli.; 4-501.11; Core - Many wire and solid metal shelves were rusty; peeling and hard to clean. Handles on one rice cooker were damaged and hard to clean (tape was on them). Table mounted can opener was very rusty...Food service equipment shall be maintained in good repair...Replace damaged equipment with similar approved items. Can opener should also meet ANSI/NSF certification.; 4-101.19; Core - Several pieces of cardboard were lining kitchen shelves...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard and paper from shelves. Consider using nonabsorbent vinyl liners or metal sheet pans to line shelves.
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 some solid metal and wire shelves; vinyl shelf liners; mobile push cart; speed racks; upright freezer interiors; sink drainboard undersides; table legs; top cracks/crevices of refrigerated make line tops; equipment handle undersides/backsides...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.
5-205.15; Core - No hot water was available at food prep sink by 3-comp sink due to leaking faucet when hot water is turned on. When turned on; water leaked below hot water faucet lever at food prep sink by back kitchen handsink. At 3-comp sink left faucet; cold water knob was stripped; so cold water was not available...Plumbing system and its components shall be maintained in good repair...Repair leaking faucets and stripped cold water knob.
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.
6-501.11; Core - Several kitchen floor tiles were loose/damaged; and walk-in cooler and walk-in freezer floor surfaces were loose/damaged...Physical facilities shall be kept in good repair...Resecure loose floor tiles and repair damaged cooler flooring so surfaces are secure; flat against the floor and easily cleanable.; 6-501.12; Core - Observed soiled pipes; walls; flooring (especially under cooking line and back storage areas/sinks); and yellowed and stained ceiling panels in kitchen and front dining areas. Walk-in freezer floor was soiled and had a large amount of accumulated ice under dunnage racks (evaporator)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above; and replace stained tiles where needed (after all leaks have been fixed). Remove ice from freezer floor. ; 6-501.114; Core - In mop sink can wash area; hoses and other items were stored in can wash basin; making it hard to access faucet and mop sink basin...Items unnecessary to operation or maintenance of facility shall be removed... Remove unnecessary items from can wash 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core - Cooking was taking place under ventilation hood; and hood lights were not on; making cooking/preparation areas dim...Lighting over food preparation surfaces shall be at least 50 foot-candles...CDI by turning on lights while cooking.
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.
2-301.14; Priority - Observed worker come off a break and did not wash hands before touching equipment and utensils in kitchen until prompted to wash them. The same worker went outside and did not wash hands upon returning to kitchen until prompted to do so...After contaminating hands after a break; handling cell phone; or going outside; after using the bathroom; etc.; hands must be washed in the kitchen before resuming work...CDI by having worker wash hands. ; 2-301.15; Priority Foundation - One food worker washed hands at 3-compartment sink...Hands shall be washed only at approved handsinks--not at food prep sinks or 3-comp sink...CDI by having worker wash hands at 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.
5-205.11; Priority Foundation - Handsink by 3-comp sink had container lids in sink basin; and it was partially blocked by a push cart...Handsinks shall be accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing items from handsink basin and area for complete accessibility.; 6-301.12; Priority Foundation - No paper towels were available at handsink by 3-comp sink...Each handsink or group of adjacent handsinks shall have paper towels or other approved hand drying device...CDI by providing paper towels at this sink.
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; Core - In walk-in cooler; raw chicken was stored above fried rice and other ready-to-eat foods...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing foods.; 3-302.11 (A)(4); Core - Many foods in walk-in cooler and a few in dry storage were not covered or sealed (not in cooling process)...Unless cooling; foods in storage shall be covered or sealed...Properly cover foods and/or seal food containers/packages.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority - No approved sanitizer was available in facility; and worker failed to sanitize a strainer after washing and rinsing it...During manual utensil washing; approved chemical sanitizer shall be used with proper contact time after washing and rinsing utensils/equipment...CDI by obtaining chlorine bleach for proper sanitizing. Utensils/equipment area to be completely immersed in chlorine sanitizer for at least 7 seconds (50-200 ppm chlorine concentration). ; 4-601.11 (A); Priority Foundation - Several small utensils; grinder parts; and large bowl had food debris on them but were stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink. NOTE: Only CLEAN utensils and equipment are to be stored on clean shelving. After use; soiled utensils and equipment must be washed; rinsed and sanitized--never stored soiled.
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 - Several hot TCS* foods were hot holding below 135F...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by quickly reheating and serving food or reheating to hot hold. NOTE: When removing rice from cooker into a bowl to mix in spices; soy sauce; etc.; before placing back into rice cooker; the rice MUST be maintained at 135F or above throughout the entire product. If the temperature has dropped below 135F during the mixing process; it must be reheated to 165F or above for 15 seconds throughout entire product before maintaining it at 135F or above.
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 - Some chicken wings on small make line top were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating wings. NOTE: Do not overfill food containers in make line units to ensure foods maintain at 41F or less (do not go above container chill or fill lines).
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 - Many ready-to-eat (RTE) TCS* foods in walk-in freezer and some in walk-in cooler were kept more than 24 hours and had no dates...RTE TCS* foods kept more than 24 hours shall have dates; including those that are cooked and cooled and then frozen...Place dates on foods that require them...Not corrected 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Chicken strips and general tso chicken were cooling in containers with 6-8 inch food depth...TCS* foods shall be cooled using shallow pans (2-4 inch food depth); arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling method for faster cooling. DISCUSSION: Consider using flat sheet pans on speed rack to cool foods in 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.
4-204-112; Core - One refrigerator had no visible thermometer...Mechanical refrigerators shall have an exterior or interior thermometer that is located in warmest part of unit...Place thermometer inside this unit that is accurate to plus or minus 3 degrees F. 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 - Many containers/bottles of sauces; vinegar; dry foods were not labeled or improperly labeled (for example; bottles originally for yellow food coloring had other foods like wine; etc. inside them and were not labeled appropriately)...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
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
6-202.15; Core - Back metal door to facility was not self-closing. Interior screen door had loose wire meshing...Outer openings shall be protected against entry of insects and rodents using solid; self-closing tight-fitting doors. Outer openings shall be protected against entry of insects and rodents by intact mesh screens...Provide self-closing device for exterior rear door; and resecure/reattach mesh screens.
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.
3-304.14; Core - 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 store them in soiled laundry 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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Many disposable food containers were stored with food contact surfaces facing up and uncovered...Disposable single service food/beverage containers shall be protected from contamination...Cover or invert containers 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.
4-101.19; Core - Many pieces of cardboard were lining kitchen shelves...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard and paper from shelves. Consider using nonabsorbent vinyl liners or metal sheet pans to line shelves. ; 4-205.10; Core - Unapproved domestic equipment such as Power Cooker Express and Ambiano were in establishment...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility. NOTE: Do not bring equipment from home to the restaurant since home equipment is not approved for restaurant kitchens (except for microwave ovens; hand held mixers and toasters). ; 4-102.11; Core - Broccoli was being cut and put back into its original cardboard box...Materials used to make single-service/single-use articles shall be clean...After washing and cutting broccoli; do not store it in their original boxes that are not considered clean. Use clean and sanitized food containers to store cut broccoli. ; 4-501.11; Core - Many wire shelves were rusty or peeling. Handles on one rice cooker were damaged and hard to clean. Table mounted can opener was very rusty...Food service equipment shall be maintained in good repair...Replace damaged equipment with similar approved items. Can opener should also meet ANSI/NSF certification.; 4-502.11(A) and (C); Core - Several food containers; bowls; and utensils were cracked and damaged...Food service utensils 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 fryer interiors; some solid metal and wire shelves; vinyl shelf liners; mobile push cart; speed racks; upright freezer interiors; sink drainboard undersides; table legs; top cracks/crevices of refrigerated make line tops; equipment handle undersides...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.
6-501.11; Core - Several kitchen floor tiles were loose/damaged; and walk-in cooler floor by door interior was also loose and damaged...Physical facilities shall be kept in good repair...Resecure loose floor tiles and repair damaged walk-in cooler flooring.; 6-501.12; Core - Observed soiled pipes; walls and flooring (especially under cooking line) and yellowed and stained ceiling panels (in kitchen and front dining areas)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above; and replace stained tiles where needed.
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 - Cooking was taking place under ventilation hood; and hood lights were not on; making cooking/preparation areas dim...Lighting over food preparation surfaces shall be at least 50 foot-candles...CDI by turning on lights while cooking.
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.