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 (also with grease build-up) cooking equipment exteriors; wheels and castors; door handles; freezer interior bottom; wire and solid metal shelves and dunnage racks; speed racks; large food storage containers and lids...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items 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.
6-501.12; Core - (REPEAT) Observed soiled flooring; corners; floor drains; drain pipes; vent hood filters; and walls under and around equipment/sinks. Ceiling tiles were also soiled/stained...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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several live roaches were seen during inspection.- Premises shall be free of insects and other pests.- Please contact pest control as needed.
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.
4-501.12; Core; Cutting boards are beginning to get the heavy scratches in them and will soon need replace/resurface.- Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.- Please replace or resurface
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 (also with grease build-up) cooking equipment exteriors; wheels and castors; door handles; freezer interior bottom; wire and solid metal shelves and dunnage racks; speed racks; large food storage containers and lids...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items 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.
6-501.12; Core - (REPEAT) Observed soiled flooring; corners; floor drains; drain pipes; vent hood filters; and walls under and around equipment/sinks. Ceiling tiles were also soiled/stained...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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Observed employee use bare hand to check the temperature of cooked white rice.- Ready to eat food is not to be handled by bare hands.- CDI; rice was voluntarily discarded and employee informed to use thermometers to check temperature and not hands.
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.
3-302.12; Core - (REPEAT) Some containers/bottles of cooking oil; sauces; dry foods; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers/bottles 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
6-501.111; Core; Several live roaches were seen during inspection.- Premises shall be free of insects and other pests.- Please contact pest control as needed.
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.
3-304.12; Core - In-use food spatulas were in hot water at 125F...During pauses in food prep or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food OR in 135F hot water (food contact surfaces totally submerged in hot water)...Store spatulas 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.
4-903.11 (A); Core; Observed minor wet stacking of dishes.- Once cleaned and sanitizer equipment shall be stored in a self draining position that allows air drying.- Please find ways to allow complete air drying 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; Replace the torn gaskets on the cold hold unit in the prep area.- All equipment must be in good repair and 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.
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 (also with grease build-up) cooking equipment exteriors; wheels and castors; door handles; freezer interior bottom; wire and solid metal shelves and dunnage racks; speed racks; large food storage containers and lids...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items 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.
6-501.12; Core - (REPEAT) Observed soiled flooring; corners; floor drains; drain pipes; vent hood filters; and walls under and around equipment/sinks. Ceiling tiles were also soiled/stained...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.
3-302.11 (A)(4); Core - Some foods in storage in refrigeration/dry storage (not cooling) were uncovered... Except when food is being cooled; store food in packages; covered containers; or wrappings...Cover foods as required. 3-304.11 (A); Priority - Observed bottoms of food containers stored directly on top of food...Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils...CDI by removing containers from touching food below. 3-304.15(A); Priority - Observed worker handle raw chicken with gloved hands; touched the handle of walk-in cooler with contaminated gloves and continued to work in kitchen until prompted to discard soiled gloves...Gloves shall be discarded after a task is complete or any time they are damaged or soiled...CDI by discarding soiled gloves and washing hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - (REPEAT) Some cut chicken pieces in sauce pan on grill top were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at or above throughout entire product...CDI by reheating chicken.
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) Portioned cooked fish eggs (portioned several days ago) were not date marked in freezer; and crab sticks and cooked shrimp opened yesterday also had no dates...Refrigerated 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 dates on above 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - (REPEAT) Sushi rice was using time as a public health control (TPHC) but no written TPHC procedure for sushi rice was available...For TCS* foods using time as a public health control (TPHC); a written procedure shall be prepared in advance before using the TPHC process...CDI by completing required TPHC written procedure (template) during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority - Two sanitizer buckets were not labeled with their contents...Working containers of cleaners and sanitizers shall be labeled with common name of products inside...CDI by labeling sanitizer buckets.
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 containers/bottles of cooking oil; sauces; dry foods; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers/bottles 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 - (REPEAT) Exterior rear door to restaurant was not self closing. At time of inspection; rear exterior door was open and interior door was closed but had holes/spaces around the door where insects could easily enter...Outer openings of food establishments shall be protected against entry of insects and rodents by filling or closing holes and other gaps along doors and by having solid; self-closing and tight-fitting doors...Provide rear exterior door with self-closing device; and seal holes around interior 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 - A few food workers were not wearing hair restraints...Food employees shall wear hair coverings; or nets; beard restraint and clothing that cover body hair; that are designed and worn effectively to keep hair from being exposed from food; clean equipment; and utensils...Instruct workers to don required hair restraints.
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.
3-304.14; Core - Several moist/soiled wiping cloths were stored on counter/table tops. Quaternary ammonium sanitizer concentration in one wiping cloth bucket was less than 200 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist or soiled wiping cloths as stated above OR 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.
3-304.12; Core - In-use food spatulas were in hot water at 127F...During pauses in food prep or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food OR in 135F hot water (food contact surfaces totally submerged in hot water)...Store spatulas 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) Cardboard was lining several dunnage racks /shelves...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard from dunnage racks/shelving. If desired; nonabsorbent vinyl liners; plexiglass; flat metal sheet pans; or cutting boards could be used to line shelves/racks. 4-501.11; Core - (REPEAT) Several wire shelves were peeling and/or rusty...Food service equipment shall be kept in good repair...Replace damaged shelving with similar approved shelves. 4-502.11(A) and (C); Core - (REPEAT) A few food containers and utensils were cracked; damaged or burned...Food service utensils shall be kept in good repair...Replace damaged items 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.
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 (also with grease build-up) cooking equipment exteriors; wheels and castors; door handles; freezer interior bottom; wire and solid metal shelves and dunnage racks; speed racks; large food storage containers and lids...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items 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 dumpster drain plug was missing...Trash/recycling receptacles with drain holes shall have plugs in place...Contact property manager to have dumpster company replace missing drain plug.
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.
6-501.12; Core - (REPEAT) Observed soiled flooring; corners; floor drains; drain pipes; vent hood filters; and walls under and around equipment/sinks. Ceiling tiles were also soiled/stained...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.
6-501.18; Core - Men's bathroom toilet was soiled (interiors/exteriors)...Plumbing fixtures such as toilets must be kept clean...Increase toilet cleaning frequency.
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 utensils being stored as clean were soiled with food debris...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.
3-501.16(A)(1); Priority - Chicken and carrots were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at or above throughout entire product...CDI by reheating 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.
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 - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling; or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: Do not overfill refrigerated make line top containers with food. Do not fill above the fill/chill lines on containers. Keep additional food in make line bottom areas or in walk-in cooler until needed.
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 - Cooked carrots and fish eggs (cooked/cooled or packages opened more than 24 hours ago) had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on above 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Sushi rice using time as a public health control (TPHC) had time stamp; but rice had been in storage container for more than 4 hours (no one discarded rice until prompted to do so). Also; TPHC written procedure for sushi rice was not available...For TCS* foods using time as a public health control (TPHC); a written procedure shall be prepared in advance before using the TPHC process. Also; after sushi rice has been on time control for more than 4 hours; it shall be discarded...CDI by completing required TPHC written procedure (template) and discarding sushi rice that had been on time control for more than 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation - Menu had raw animal foods prepared/served raw or undercooked with only a reminder statement and no disclosure statement...A consumer advisory shall be provided for any raw or undercooked animal-based food served. It must consist of a DISCLOSURE; identifying the animal-based foods by asterisking them to a footnote that says they may be cooked to order or served raw or undercooked (such as *These items may be served raw or undercooked). The advisory also includes the following REMINDER statement; which advises the consumer about the risk of consuming raw or uncooked animal foods: "Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness"...Provide required consumer advisory on menu. NOTE: Should only provide one asterisk on reminder statement at bottom of menu...Not corrected 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Sushi reach-in refrigerator was not functioning to maintain cold TCS* foods at 41F or less (TCS* foods inside were 64F)...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain cold TCS* foods at proper temperatures...CDI by removing and voluntarily discarding TCS* foods stored in this refrigerator. NOTE: Until this refrigerator is repaired; do not store TCS* foods in it.; 3-501.15; Priority Foundation - Cooked rice was on speed rack in kitchen at 60-66F with no active cooling taking place (about 5-6 inch rice depth). Once placed in cooler; it was completely covered with lid...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; using rapid cooling equipment (chill paddle/wand or freezer); loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by placing rice in walk-in cooler; uncovering and stirring frequently.
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 - Containers/bottles of margarine; cooking oil; sauces; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers/bottles 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
6-501.111; Core - Several live cockroaches and a few house flies were seen in kitchen...The premises shall be maintained free of insects; rodents and other pests by using methods approved for food service establishments...Contact a licensed pest control company to rid facility of live insects. ; 6-202.15; Core - Exterior rear door to restaurant was not self closing. At time of inspection; rear exterior door was open and interior door was closed but had holes/spaces around the door where insects could easily enter...Outer openings of food establishments shall be protected against entry of insects and rodents by filling or closing holes and other gaps along doors and by having solid; self-closing and tight-fitting doors...Provide rear exterior door with self-closing device; and seal holes around interior 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.
3-304.12; Core - Rice scoop was in standing water at 88F...During pauses in food prep or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food OR in 135F hot water (food contact surfaces totally submerged in hot water)...Store rice scoop 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 - Cardboard was lining several dunnage racks /shelves...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard from dunnage racks/shelving. If desired; nonabsorbent vinyl liners; plexiglass; flat metal sheet pans; or cutting boards could be used to line shelves/racks.; 4-501.11; Core - Several wire shelves were peeling and/or rusty...Food service equipment shall be kept in good repair...Replace damaged shelving with similar approved shelves.; 4-502.11(A) and (C); Core - A few food containers and utensils were cracked; damaged or burned. Top of one rice cooker lid was damaged...Food service utensils shall be kept in good repair...Replace damaged items 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.
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 (also with grease build-up) cooking equipment exteriors; door handles; wire and solid metal shelves and dunnage racks; large food storage containers and lids...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items 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.
5-501.111; Core - Top lid on one dumpster was cracked/bent down and not covering top of dumpster...Trash/recycling receptacles shall be kept in good repair...Contact landlord/solid waste company so lid or dumpster can be replaced.; 5-501.114; Core - One dumpster drain plug was missing...Trash/recycling receptacles with drain holes shall have plugs in place...Replace missing drain plug.
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.
6-501.12; Core - Observed soiled flooring and corners (including in bathrooms); floor drains; drain pipes; and walls under equipment/sinks. Ceiling tiles were also soiled/stained...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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core - Several light fixtures in kitchen were burned out and various areas above food preparation surfaces (including at cooking line) were very dim or lighting intensity was not sufficient...Lighting intensity shall be at least 50 foot-candles at all food preparation surfaces and where sharp utensils/equipment are used...Replace burned out light fixtures and increase lighting intensity above/over food preparation surfaces.
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.
3-501.17; Priority Foundation; There was no date marking observed at the time of the inspection. Some raw and ready-to-eat food items kept in the kitchen for more than 24 hours are required to be date marked. The date marking can be the consume by or preparation date. CDI... The food items that needed to be date marked were properly 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.
3-304.12; Core; A rice ladle was left in seating water. The temperature of the water was 77F. In-use utensils left in cold water must be held at temperatures that range from 41F and below. In-use utensils left in hot water must be held at temperatures that range from 135F and 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.
4-602.13; Core; Clean the shelves in the walk-in cooler. Clean the shelves in the reach-in freezer unit. Clean the gaskets on the cold hold units. Clean the storage shelves. Clean out the bottom of the cold hold units. Clean the rolling carts. Clean around the cooking equipment and deep fryers. Clean the outside of the large food containers. 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.
6-501.18; Core; The restroom sink and toilet needs to be cleaned. Plumbing fixtures such as handwashing sinks; toilets must be cleaned as often as necessary to keep them clean. This was a repeat item on 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.
6-501.12; Core; Clean the floors and walls near the sinks and food prep areas to remove the dirt and food debris. Physical Facilities shall 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11; Core; Clean the vents above the grill area to remove the grease. Exhaust ventilation hood systems in Food areas including components such as hoods; fans; guards must be designed to prevent grease or condensation from draining or dripping onto Food; Equipment; utensils; Linens; and Single-Service Items. ; 6-303.11; Core; Replace the blown light bulbs in the kitchen. There must be (50 foot candles) at a surface where a Food Employee is working with Food or working with Utensils or Equipment such as knives; slicers; grinders or where employee safety is a factory.
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.