notedCode Observation: Shrimp on the serving line was holding at 128F. 3-501.16 (A)(1) Except during preparationFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Shrimp on the serving line was holding at 128F. 3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI: Shrimp was 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.
notedCode Observation: Shrimp in hot hold line was holding at 111FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Shrimp in hot hold line was holding at 111F; all other foods on line were holding at 135F or above. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Shrimp was 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.
notedCode Observation: Spoon handle was stored in food product in large container of rice. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Spoon handle was stored in food product in large container of rice. 3-304.12 In-Use Utensils; Between-Use Storage (C) CDI: Handle was removed from rice.
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 Observation: Multiple ready to eat foods were not date marked in the walk in cooler. Examples: brocoliFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Multiple ready to eat foods were not date marked in the walk in cooler. Examples: brocoli; noodles. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) CDI: Ready to eat foods were date marked.
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.
Observation: Shrimp and chicken were both holding at 126F on the hot hold serving line. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Both items were pulled and reheated.
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
Observation: Sushi rice was at 99F on the counter top in a sealed container cooling. An active cooling method should be used when cooling. 3-501.15 Cooling Methods (Pf) CDI: Sushi rice was thrown away.
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.
3-302.11(A)(1); Priority - In walk-in cooler; box with raw beef (personal food) stored on shelf above mushrooms...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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Rice for sushi was cooling in completely covered container...Food shall be cooled rapidly in shallow containers (2-4 inch food depth); ice-water bath with frequent stirring and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Rodent droppings were seen on floor in back storage area by mop/sink can wash...The premises shall be maintained free of insects; pests; etc...Remove rodent droppings. Obtain a commercial pest control company to evaluate facility and rid facility of rodents using methods approved for food service establishments.
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.
4-101.19; Core - Aluminum foil was used to wrap around gas lines and line fryer exterior...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove foil from gas lines and fryer. 4-501.11; Core - Some shelving in upright front refrigerator were cracked/rusty...Food service equipment shall be kept in good repair...Replace damaged shelves. 4-502.11 (A) and (C); Core - At least one container lid was cracked...Food service utensils shall be kept in good repair...Discard container lid. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)
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 - Observed soiled shelf and sink undersides; fryer interiors and exteriors; exteriors of some containers lids...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/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.
6-302.11; Core - No toilet paper was in one women's bathroom toilet stall...Toilet paper shall be provided at each toilet...CDI by replacing toilet paper.
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 - Observed soiled flooring in back storage and mop sink areas and grease build-up on back kitchen vent hood filters...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.
4-601.11 (A); Priority Foundation; Some food remaining in dicer stored as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Returned to dish area to be washed again. CDI
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.
3-501.17; Priority Foundation; Open packages of spring rolls lacking date; cooked chicken wings in sushi prep table (cooked 2 days ago) and crab rangoons lacking date. Food shall be dated when prepared; cooked; or original package opened. If food is removed from a dated container; date the new container as well. Items dated during inspection. CDI
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; Ice accumulation drips on ceiling in walkin freezer; ice on the floor and sight ice on the door. PIC states that the heat strip around the door was broken and replace last week. Equipment shall be maintained in good repair. Monitor unit for any issues; and service as necessary.
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.