2-301.14 When to Wash (P) A male employee was cutting raw beef. The employee went on to touch other items in the kitchen without washing his hands. Employees must wash their hands after engaging in activities that can contaminate the hands. CDI... The employee was instructed on when handwashing needs to take place. The employee was properly washing his hands before the end of the 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.
4-501.11 Maintain equipment in good repair. There was frost on the inside of the reach-in freezer unit. All equipment must be in good working condition.
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) 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 bottom of the reach-in freezer unit to remove the blood. Clean the reach-in freezer unit to remove the frost build-up.
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 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. There was an employee drink that was stored above the food prep area. CDI.. The drink was moved below the food prep area.
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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P There was a container of spicy crab that was being held cold at 46F. This potentially hazardous food must be kept cold at 41F or below. CDI... The food was placed in the walk-in cooler and cooled down to 41F before the end of 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Some of the shelves in the reach-in cooler unit are starting rust. All equipment must be in 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.
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) Clean the bottom of the freezer unit to remove the blood and dried debris in the units. Clean the gaskets.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P Raw produce use for the sushi was being cut with no gloves on. All ready-to-eat foods must prepared using no bare hand contact. All ready-to-eat foods must be handled; with clean single service gloves; tongs; dispensing equipment; deli paper. CDI.. The employee and manager was educated on the correct to handle ready-to-eat foods. The employee washed his hands and put on clean single-service gloves.
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The Quat sanitizer was below 150 parts per million. Quat sanitizer must be between 150 to 400 parts per million. Check the sanitizer to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 300 parts per million.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf The test strips on hand expired on 2/21. Provide a valid test kit with a color chart so that the sanitizer can be properly tested. CDI.. The manager went and got valid test strips 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.
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) Clean the bottom of the reach-in freezer units to remove the dried blood.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety 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) - Found a small container of broccoli temping between 44-45 F in the work top cooler. Maintain TCS foods in cold holding at 41F or less. CDI- Item discarded.
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- Noted gaskets torn on reach-in prep cooler unit (located across from cook line). Maintain equipment in good repair. Have gaskets replaced. 4-501.12 Cutting Surfaces (C) - Noted portable beige cutting boards are deeply scratched. Replace or resurface noted cutting boards. Ensure all cutting boards have a smooth surface and are easily cleanable.
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 4-501.14 - Observed dirty dishes stacked in the rinse vat of the three-compartment sinkCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 - Observed dirty dishes stacked in the rinse vat of the three-compartment sink; which was also set up for active washing and sanitizing. Warewashing machines; as well as the compartments and drainboards of sinks used for cleaning equipment; utensils; and raw food; must be cleaned before use; throughout the day to prevent recontamination; and at least once every 24 hours if in continuous use.
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.
5-501.110; Core; Side door of shared dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Ensure staff close dumpster doors after use. CDI- Door closed during inspection. [REPEAT]; 5-501.115; Core; Residential trash left on ground around commercial shared dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Clean up litter and maintain area clean. 5-501.113 Covering Receptacles (C)- Noted top lid torn off outside dumpster unit. Have top lid replaced to minimize the risk of pest harborage.
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.
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) - Detail cleaning needed for the floor spaces through out the prep kitchen area. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 3-304.11 Food Contact with EquipmentOther
Official wording
Food separated & protected
Inspector’s notes
3-304.11 Food Contact with Equipment; Utensils; and Linens (P)- Noted raw shrimp skewers stored directly above cups of ginger sauce in the walk-in cooler. Also noted bloody meat residue dripping from a prep counter surface onto the lid of a container of bulk sugar. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.19 Time as a Public Health Control (P) (Pf)- Noted container of cooked shrimp missing a time stamp on the container. Facility holds cooked shrimpOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf)- Noted container of cooked shrimp missing a time stamp on the container. Facility holds cooked shrimp; steak and chicken items on Time as Public Health Control (TPHC). Noted item reading at 122 F. According to PIC item was prepared at 12:42pm. TCS items shall be marked to indicate their discard time (4 hours past removal from temperature control). CDI- items discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.12 - Noted labels have worn off bottles of spicy mayo and eel sauce near the sushi station. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 - Noted labels have worn off bottles of spicy mayo and eel sauce near the sushi station. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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
6-202.13 Insect Control Devices; Design and Installation (C)- Noted sticky fly trap (with insect filaments) hanging above the reach in freezer unit. Ensure fly traps are placed in designated locations that minimize the risk of contaminating equipment. CDI-fly trap re-arranged.
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(B) - Noted wet wiping cloths stored over 3 compartment sink faucet handle. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Wet wiping cloths placed in sanitizer bucket.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11- Noted gaskets torn on reach-in prep cooler unit (located across from cook line). Maintain equipment in good repair. Have gaskets replaced.
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.
5-501.110; Core; Side door of shared dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Ensure staff close dumpster doors after use. CDI- Door closed during inspection. [REPEAT]; 5-501.115; Core; Residential trash left on ground around commercial shared dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Clean up litter and maintain area clean. 5-501.113 Covering Receptacles (C)- Noted top lid torn off outside dumpster unit. Have top lid replaced to minimize the risk of pest harborage.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Noted multiple tightly covered pans of noodle were cooling in the walk in cooler. Loosely cover TCS items during the cooling process. 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- PIC loosely covered noted pans 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.
4-101.19; Core; Noted cardboard lining bottom shelving below prep counter. Surfaces exposed to moisture shall be non-absorbent. Remove cardboard lining.; 4-501.11; Core; Noted gaskets torn on work top prep cooler. 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.
4-501.11; Core; Rusty wire shelving in back dry goods area. Gasket torn on walk in cooler. Equipment shall be kept in 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.