3-302.11(A)(1); Priority; Raw pork stored above cut veggies and sauces in reach-in cooler. Raw; whole shell eggs stored above a sauce bucket in walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- food rearranged. 3-302.11 (A)(4); Core; Several foods in reach-in cooler were uncovered. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- covers added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2); Priority; Cut cabbage under the fliptop lid was observed between 41 and 46F. Excess cabbage was above the fill line of the container. Maintain TCS foods in cold holding at 41F or less. CDI- excess cabbage was moved to walk-in cooler. Do not overstock foods above fill lines of containers in fliptop portion of cooler. No points taken.
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 (A)(B); Core; Metal bowl used to scoop raw chicken was stored in the chicken. Tong handles stored in noodle container. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- bowl and tongs were removed. Bowl was sent for washing. Use appropriate dispensing utensils with handles and store handles accordingly. Full point taken for repeat violation.
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.
3-501.18; Priority; Fried chicken with a date of 12/2 was observed in the walk-in cooler. PIC indicated this chicken was actually from 3 days ago. Discard the food requiring date labels once time/temperature window has expired; if it has not been labeled; or if the label is incorrect. Do not keep ready-to-eat TCS foods longer than 7 days in refrigeration. The day of preparation shall count as day 1. Ensure date marking is correct so time can be tracked accurately. CDI- chicken date was known and corrected. All other date marking observed compliant. No points taken.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; A metal bowl used to scoop raw chicken was observed on top of a container of cabbage in the fliptop cooler. This poses a direct risk of cross contamination. Do not use bowls without handles to scoop food ingredients. Store scoops or tongs used on raw animal foods away from ready-to-eat foods. CDI- bowl was removed from fliptop cooler. Cabbage touching this bowl was discarded.
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(B); Core; Wiping cloths stored on counter. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- sanitizer bucket was made for wiping cloths.
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 (A)(B); Core; Metal bowl used to scoop raw chicken and stored under the fliptop portion of cooler. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- bowl was removed for cleaning. Another metal bowl was stored in a container of flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Use appropriate dispensing utensils with handles and store handles accordingly. Full point taken for repeat violation. Bowl removed from flour.
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; Core; Uncovered employee food was stored above facility food in walk-in cooler. Use designated areas for the storage of employee food where the contamination of facility food; equipment; single-use articles and linens cannot occur. Full point may be taken for repeat violations. CDI- food relocated.
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.
3-302.11(A)(1); Priority; Observed raw chicken and beef stored above RTE sauces and cut veggies in the reach-in cooler. A container of raw egg was placed in the cooked noodle container under the fliptop. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- food rearranged. Egg container was removed from noodles during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2); Priority; Several TCS foods under the fliptop lid were observed slightly above 41F (see temp chart). PIC indicated the lid was open for an extended period to make lunch orders and the kitchen is hot with multiple fans blowing. Maintain TCS foods in cold holding at 41F or less. CDI- some containers of ice were placed on top of food and lid was closed to maintain temperature. A bin of cut cabbage was observed laying on top of other food containers in the fliptop unit well away from the refrigerated portion below. Do not place foods above the rim of the reach-in cooler as they do not maintain proper refrigeration. Bin of cabbage was moved to 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A); Priority; Observed 2 cans of Raid household insecticide on the lower storage shelf near back door. PIC said they use it on exterior entrances to control bugs. Label specifically directs indoor residential use only. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- educated PIC on proper chemical use. Cans of Raid will be brought home with PIC and their use discontinued in the food establishment.
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.
3-501.13; Priority Foundation; Raw chicken observed thawing improperly by sitting out at room temperature on sink basin in warm water. Foods shall be thawed safely under refrigeration; completely submerged under running water at a temperature of 70F or below; with sufficient water velocity to agitate and float off loose particles in an overflow; or as a part of the cooking process. CDI - chicken moved to walk-in cooler. No point taken.
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; No labeling observed on various dry foods like salt; sugar and MSG. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Labels added during inspection. Points may be taken on next inspection for repeat violation.
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 (A); Core; Tongs were stored inside a container of raw chicken wings. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- tongs were removed for cleaning.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Facility is reusing plastic soy sauce buckets for the storage of dry ingredients. Single-use and single-service articles cannot be reused. Discontinue use of these buckets and discard/recycle them.
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; Core; Employee food stored above facility food in walk-in cooler. Use designated areas for the storage of employee food where the contamination of facility food; equipment; single-use articles and linens cannot occur.
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.
2-401.11; Core; Employee food stored above facility food in the walk-in cooler. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result. EHS recommends storing employee food below facility food; or storing employee food on a tray and labeling the tray 'employee' to designate an area for employee food and prevent contamination.
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.
3-302.11; Core; Foods uncovered in refrigeration. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Lids/plastic wrap added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core; The labeling on various dry foods has faded. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Re-label spice/dry food containers so that it is legible.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Multiple containers of food stored on the floor in the walk-in cooler. Food shall be stored at least 6 inches above the floor.
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.
6-501.12; Core; The walk-in freezer floor is soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase 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.
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; Walk-in cooler and freezer gaskets and doors soiled with accumulation and debris. Prep cooler gaskets and crevices of flip top coolers soiled with food and debris. Surfaces of equipment shall 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.
3-302.11; Priority & Core; Priority - Multiple containers of raw chicken and raw beef stored above ready-to-eat sauces and vegetables in a prep cooler. Store food according to final cook temperature. Refer to food storage chart. Core - Additionally; various foods in refrigeration and in dry storage uncovered. Food shall be protected from contamination by storing food in packages; covered containers or wrappings. CDI - Food re-arranged. Lids/plastic wrap added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Raw beef; raw chicken; General Tso's chicken; cooked chicken; lo mein; cooked broccoli; and pork holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods moved to the walk-in cooler/freezer to cool rapidly. Broccoli voluntarily 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Multiple boxes of food stored on the floor in the walk-in freezer. Additionally; a mop bucket observed stored directly next to dry foods. Food shall be stored at least 6 inches above the floor; and in areas where it is not exposed to splash or other contamination. Move food up off the floor; and a new location for the mop bucket is needed.
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.
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; Single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use.
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; Core; An employee cell phone stored on a prep surface upon entry. Employee items shall be stored in a designated area to prevent contamination. Cell phone re-located to an appropriate area where contamination will not occur.
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; Eggrolls; chicken wings; sweet & sour chicken; cooked broccoli and cooked pork holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods moved to the walk-in cooler/cooked for orders.
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
3-501.15; Priority Foundation; Recently prepared General Tso's chicken cooling at room temperature; and cooked wontons cooling in a prep cooler. Both foods stored in large portions. Refer to temperature chart above. Once cooked foods reach 135 F; active cooling shall begin. Cool by using rapid cooling equipment (walk-in cooler/freezer) and small/thin portions. CDI - Foods moved to cool rapidly in the walk-in freezer.
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.
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; Single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use.
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.
3-302.11; Core; Various foods in refrigeration uncovered. Food shall be protected from contamination by storing food in packages; covered containers or wrappings.
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; A tray of recently prepared General Tso's chicken sitting on a prep surface at 84-92 F. Once cooked foods reach 135 F; active cooling shall begin. Cool by using rapid cooling equipment. CDI - Chicken moved to cool rapidly in the 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.
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; Single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use.
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.
4-501.12; Core; The underside of the cutting board on the cookline is soiled with black accumulation. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Replace/resurface if unable to remove black buildup.
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; Prep cooler gaskets soiled with food and debris. The sides of the BBQ oven soiled with grease. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Surfaces of equipment shall 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.
3-302.11; Priority; In the walk-in freezer raw ground pork stored directly above whole muscle pork. Meat removed from its original packaging. A container of raw eggs stored on top of RTE (ready-to-eat) pork in a prep cooler. Food shall be stored according to final cook temperature. Refer to food storage chart. Additionally; various foods in refrigeration uncovered. Food shall be protected from contamination by storing food in packages; covered containers or wrappings. CDI - Food re-arranged. Plastic wrap to be added to foods stored in prep units.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Walk-in freezer gasket and door soiled with debris. Prep cooler gaskets soiled with food and debris. The sides of the BBQ oven soiled with grease. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Surfaces of equipment shall 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.