5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Two personal cups are being stored in handwashing sink basin. CDI: Items removed at inspectors request.
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.
3-304.14; Core; Wet wiping cloth stored on flip-top cutting board.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. Grease build-up on hood ventilation system above grill line. Cleaning needed inside wall-in freezer on floors.
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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw ground pork and raw fish stored over ready-to-eat sauces inside walk-in cooler. CDI: Items moved during inspection to nearby raw meat shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Cooked chicken stored directly in contact with rawOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Cooked chicken stored directly in contact with raw; thawing shrimp inside walk-in cooler. CDI: Chicken removed and discarded. Please remember to store raw animal foods separately from cooked foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container (C): Silver bowl being used as a scoop and stored inside dry storage containers. Utensils must have a dedicated handle and stored above the food. CDI: Bowl handed to operator during inspection. Please use scoops with a dedicated handle.
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 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; Ice build-up on flooring inside reach-in cooler. Black residue build-up in gaskets of walk-in cooler and freezer door. Nonfood-contact surfaces of equipment shall be kept clean. Improvement in cleanliness noted during inspection. Keep up the good work!
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 3-302.11 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Several food items (eggrolls; chicken wings; etc.) inside the walk-in cooler are uncovers and unprotected after cooling. CDI: Coverings added to foods that were not cooling.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 (A); (B); (C ) Use approved thawing methods. (Pf): Three containers of frozen foods (shrimp; chicken; fish) were thawing on prep sink basin without running water and outside of temperature control. Thawing TCS foods must be done under running water at 70F or below; or under refrigeration. CDI: Food moved to walk-in cooler to continue thawing under refrigeration.
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 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container (C): Silver bowl being used as a scoop and stored inside dry storage containers. Utensils must have a dedicated handle and stored above the food.
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 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; Hood ventilation system and shelving throughout facility are in need of thorough cleaning. Black residue build-up in gaskets of reach-in units. Nonfood-contact surfaces of equipment shall be kept 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.
6-501.12; Core; Residue build-up on walls and flooring in hard-to-reach areas. Maintain physical facilities 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few flies observed in kitchen area near back entry door. Premises shall be maintained free of pests.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of food stored on the floor inside walk-in units' underneath metal shelving. 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.
3-302.11; Priority; Raw; breaded chicken wings stored over ready-to-eat sauces inside walk-in cooler. Food shall be protected from cross contamination by storing raw animal foods away from ready-to-eat foods. CDI: Chicken stored with other chicken inside walk-in.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-401.11; Core; Opened employee canned beverage inside walk-in cooler on shelving above food items. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food; clean equipment; utensils; and linens; and unwrapped single-use articles.
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.
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; Hood ventilation system and shelving throughout facility are in need of thorough cleaning. Black residue build-up in gaskets of reach-in units. Nonfood-contact surfaces of equipment shall be kept 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.
4-602.11; Core; Rice Warmer that is closest to the 3 compartment sink is not clean. This rice warmer should be replaced and rice warmer must be maintained clean and free of unclean build up and growth. discussed today and cleaning started
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.
4-501.12; Core; Cutting board on the table is in bad condition. It is rough; textured; discolored on top and black and in worst condition on the underside. Maintain the cutting board in smooth; cleanable condition. Owner discarded this cutting board today and unwrapped a new cutting board for use. ; 4-501.11; Core; Rice Warmer closest to the 3 compartment sink is in bad condition and not clean. Rice Warmer should be replaced with new; easy to clean rice warmer. . . Broccoli container in the same area is heavily soiled; not clean (inside & out) and not cleanable. Owner took this bus tub bin to the dumpster to discard it and transferred broccoli to a clean container. . . Rust is visible on low portion of the make line refrigerator where water likely runs out. Assure condensation is properly directed out the back and maintain the refrigerator free of rust. . When containers and equipment can no longer be maintained clean; remove from the restaurant.
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; Green shelves above the 3 compartment sink are not clean. Remove shelves for cleaning. . Speed rack with sheet pans has unclean build up; continued cleaning is needed. . Shelves with dry good; behind the refrigerator need cleaning; including shelf legs; supports and under the solid shelf liners. Maintain shelving clean and free of 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.
4-601.11 (A); Priority Foundation; Several stored covers and items on the speed rack to the right of the ware washing sink are not clean. Clean all items stored on the upright rack. . Food Preparation Sink is not clean with build-up in corners and along edges; Faucet is heavily soiled. Thoroughly clean the food preparation sink. After cleaning and rinsing apply sanitizer. Cleaning was started during today's 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
7-204.11 ; Priority; No Splash Clorox is not acceptable for mixing sanitizer. The other bleach is not acceptable for mixing sanitizer either. There are extra ingredients in these bleaches that are not for food contact surfaces. Bleach for mixing sanitizer to use on food contact surfaces should have an EPA registration number and instructions on the label for using it on food contact surfaces. These bleaches are intended for laundry. Performance Bleach Clorox is an example of bleach that can be mixed with water and used to sanitize. discussed options today
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Pest on pan stored to the right of the ware washing sink. Move all items around the sink and storage area to effectively clean. Cardboard in this area was discarded today. Maintain the kitchen free of pests.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Shelves inside the refrigerator on the left side are heavily soiled. There is a lot of unclean build-up. Extensive cleaning is needed on the shelves. Replace the rusty green shelves. Provide clean storage areas for food. Prevent old food material from falling into food.
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.
4-501.12; Core; Cutting Board is not in cleanable condition. Replace cutting board to be washable and not textured. ; 4-501.11; Core; Replace shelves inside the walk-in cooler that are rusty; peeling; not clean. Shelves must be maintained clean and in good condition to prevent material from falling into foo.
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; Clean all equipment. Remove build-up from rack with covers near the ware washing sink. Clean shelves throughout. Maintain equipment 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.
6-501.18; Core; Toilet rooms need cleaning. Remove build-up from sinks and light switch areas. Thoroughly clean the toilet rooms.
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; Walls have unclean build-up. Remove items and clean all walls and the floor. Maintain physical facilities 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.