4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the dishes to air-dry. There were some dishes that were stacked wet.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 4-601.11 (B) and (C) 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) Clean the exterior surface of the dry ingredient storage bins. Clean the shelves used for cooling the oxtails and curry chicken. Clean around the cooking equipment. Clean equipment at frequency necessary to remove the build-up 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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the inside of the ice machine to remove the pink and black growth. Ice is considered a food and must be stored in a clean location. CDI.. The ice machine was cleaned during the 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
7-101.11 Identifying Information; Prominence - Original Containers (Pf) There was one spray bottle that was not labeled. All items taken from the original container and placed in a separate container it must be labeled with the common name of the item in the spray bottle. CDI.. The spray bottle was properly labeled.
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 3-501.15 Cooling Methods (Pf) Observed curry goat covered tight and stacked on top of each other to cool. The curry goat was at a temperature of 109F. Food items must be properly cooled. The following are the correct way to cool foods: in smaller portionsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Observed curry goat covered tight and stacked on top of each other to cool. The curry goat was at a temperature of 109F. Food items must be properly cooled. The following are the correct way to cool foods: in smaller portions; using heat transfer equipment; using an ice bath; using ice as an ingredient; placing foods in shallow pans; leaving foods uncovered or slightly covered if there is no risk of contamination. Food items are not to be covered until the temperature is at 41F or below. CDI.. The food items were placed in smaller portions and not stacked on top of each other.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There were two pans of cooked cabbage that was being held hot at 118F. This potentially hazardous food must be held hot at 135F or above. CDI.. The cabbage was reheated to 165F.
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 (F) There were several in-use utensils that was left on the stove in seating water with a temperature of 118F. 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.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. CDI... The dishes were cross stacked.
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
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) There were two employee drinks that were on food prep areas. Employee food and drinks must be consumed in a manner to prevent contamination. CDI.. The employee drinks were moved below the food prep areas.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There were several containers of cabbage that were being held hot at 123F. This potentially hazardous foods must be held at 135F. CDI... The food was reheated to 165F to cool down properly. This is a repeat but it is not severe enough to take full credit.
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 Cooling; Heating; and Holding Capacities - Equipment (Pf) There were several containers of cooked cabbage that were covered and doubled stacked. The cabbage was temping at temperatures that ranged from 123-119F. Once food falls below 135F the cooling process must start. Food has 2 hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Food must be cooled by using the following methods: using heat transfer equipment; placing food in smaller portions; ice baths and active stirring; leaving food uncovered or loosely covered. CDI... The containers were loosely covered. This has been a repeat item on the last four inspections.
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.
4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored in seating water. The clean dishes were stored in a bucket that had water in the bottom of the bucket.
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 3-501.16(A)(1) At the front-end make lineFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) At the front-end make line; noted a container of cooked plantains was temping between 120-122 F for hot holding. Maintain TCS foods in hot holding at 135F or above. CDI- item reheated and placed back on the line for 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation; Observed curry goat cooling in double stacked; tightly covered containers inside the walk-in cooler. Noted containers of curry goat were temping between 103-98 F in walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Education provided. Noted containers vented. Noted containers were transferred to walk-in freezer for rapid cooling or left uncovered in the walk in cooler. Noted Curry Goat placed in walk-in freezer had dropped down to 83 F during 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 2-402.11 Effectiveness - Hair Restraints (C) - Noted a few employees not donning hair restraints upon arrival. Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) - Noted a few employees not donning hair restraints upon arrival. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
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) -Discussed cleaning the exterior surface of the dry ingredient storage bins and the bottom storage shelves across from the cookline. Observed some residue build-up along the exterior surface of the dry ingredient storage bins. 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.
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
6-403.11; Core; Noted a personal food items stored above retail food items in the walk-in cooler. Also noted personal employee K-cups and coffee beans stored above the vegetable prep sink in the kitchen area. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI- item rearranged.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
criticalCode 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; In hot holding cabinet; found a small container of fried chicken measuring between 117-119 F. According to PIC; noted chicken cooked roughly 1.5 hours prior to inspection. Keep TCS items at 135 F or above for hot holding. CDI- Chicken reheated and placed back into 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.
3-501.13 ; Priority Foundation; Noted salmon thawing in vacuum sealed packages with warning stating to remove from package prior to thawing. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI: Education provided. Salmon removed from vacuum packages.
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.
4-101.11; Priority Foundation; Observed cardboard liner being used to cover dry storage shelves. Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING.(D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition. CDI- EHS instructed staff to remove cardboard.
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
7-204.11 ; Priority; Noted working spray bottle of 100 % concentrated bleach use to sanitize food contact surfaces and prep tables. Required strength of chlorine sanitizer must be between 50 to 200ppm. Using sanitizers above recommended concentrations does not sanitize better; it may corrode equipment and lead to less cleanability. Follow manufacturer's label instructions. CDI- Education provided. May use concentrated bleach solution for floors only. Use diluted chlorine sanitizer solution to sanitize prep tables and food contact surfaces.
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
4-301.11; Priority Foundation; Observed curry goat cooling in double stacked; tightly covered containers inside the walk-in cooler. Noted containers of curry goat were temping between 133-136 F. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Education provided. Noted containers vented and transferred to walk-in freezer for rapid cooling or left uncovered in the walk in cooler. This is a repeat from the last three inspection. Verification follow-up required.
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.
3-501.13 ; Priority Foundation; Found a few packages of vacuum sealed salmon thawing in packages with warning stating to remove from package prior to thawing. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI: Education provided. Salmon removed from vacuum packages.
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; The chlorine sanitizing solution reading above 200ppm. Required strength must be between 50 to 200ppm. Using sanitizers above recommended concentrations does not sanitize better; it may corrode equipment and lead to less cleanability. Follow manufacturer's label instructions. CDI- Sanitizer remixed to 150 ppm during inspection.
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
4-301.11; Priority Foundation; Observed braised oxtails cooling in double stacked; tightly covered containers inside the walk-in cooler. Noted oxtails were temping between 116-118 F. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Education provided. Noted containers vented and transferred to walk-in freezer 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.
4-501.11; Core; The condenser line in the walk-in freezer is leaking. Discussed placing a work order for unit. Also noted the utensil storage racks across from the three-compartment sink are beginning to show signs of rust. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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
6-403.11; Core; Noted a personal drink stored above cases of canned goods in the dry storage area. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI- item rearranged.
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.