3-302.11(A)(1) Raw chicken wings stored above containers of soy sauce and other ready-to eat sauces in the walk-in cooler. Also observed a container of raw chicken stored above a cooked diced pork in the prep cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- Noted items re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched white cutting boards. Ensure all cutting boards are smooth and 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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Observed some residue build up along the storage racks near in the dry storage space. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency throughout and clean thoroughly.
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) Raw chicken pieces stored above containers of soy sauce and other ready-to eat sauces in the walk-in cooler.Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- Noted items re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; White food containers stored as clean with greasy residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned to sink for cleaning.
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 4-903.12 - Several boxes of single-service To-Go containers were being stored in the employee bathroom. Do not store single-use and single-service articles in toilet roomsEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 - Several boxes of single-service To-Go containers were being stored in the employee bathroom. Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. CDI- EHS instructed PIC to relocate all single-service To-Go containers into the prep kitchen area to avoid the risk of contamination.
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.
4-601.11 (A); Priority Foundation; White food containers stored as clean with greasy residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned to sink for cleaning.
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)- Noted overfilled containers of shredded cabbage (48 F) and raw shrimp (47F) were temping above 41 F in the work top cooler. Maintain TCS foods in cold holding at 41F or less. CDI- TCS divided out into additional containers and transferred to the walk in cooler to cool down.
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 3-305.11 - Observed a case of raw chicken being stored on the floor in the walk-in cooler. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 - Observed a case of raw chicken being stored on the floor in the walk-in cooler. Store food in a clean; dry location; not exposed to contamination. Keep 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.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf)-No chlorine test strips available during inspection. Provide a test kit that accurately measures sanitizer concentrations. EHS will return by June 13th to verify chlorine test strips are available in establishment. Contact EHS; Tracie Davis; at (984) 239-1105 if test strips available prior to verification visit. 4-501.14- Detail cleaning needed for interior vats of 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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; Residue accumulation around equipment throughout; including hood baffles above cook line; top and sides of fryers; interior surfaces of prep sinks; dry storage wire rack; speed rack in walk-in cooler; prep sink faucet handles; sides of cook equipment and prep sinks; back side of tall reach-in unit adjacent to prep sinks. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency throughout and clean thoroughly.
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.
5-501.115; Core; Trash overflowing from dumpster and lots of loose litter on ground around dumpster area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and increase cleaning frequency to maintain the area clean. 5-501.111 Top lid torn off of dumpster unit. Keep storage areas and bins for waste in good repair. Person in charge has contacted the vendor for repair. Follow up for timeline on repairs.
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)(2) Priority: Storing shrimp next to chicken in the walk-in cooler. Store all food according to final cook temperatures in refrigeration and freezer units. The food was re-arranged once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114 Priority: Sanitizer is less than 50ppm of chlorine at the sanitizing vat at the 3 compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize(50-200ppm for chlorine). Sanitizer was remixed to the correct concentration .
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.
3-501.13 Priority foundation. Thawing pork in standing water. Thaw TCS food under cool running water. Running water was added to the pork.
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.
6-301.12; Priority Foundation; Hand sink in the back prep area does not have paper towels. Hand sinks shall have individual disposable paper towels or a hand drying device. Paper towels were provided once REHS spoke to PIC.
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.
3-302.11; Priority; Raw beef stored next to raw chicken in the walk-in cooler. Store all food according to final cook temperatures in refrigeration and freezer units. The food was re-arranged once REHS spoke to PIC.
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 Foundation; Unlabeled sanitizer in a spray bottle. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name. Once REHS spoke to PIC the bottle was labeled.
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.
2-401.11; Core; Employee drink stored on a prep table. Employee drinks shall be in designated areas where the contamination of exposed food; clean equipment; utensils; linens and single service articles can not result. This is a repeat item.
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; Priority; Cooked chicken is stored next to raw chicken and raw beef in the walk-in cooler. Store all food according to final cook temperatures. The above food was re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Fried rice is being held in rice cooker at 105F. Keep all TCS food at or above 135F when held hot. The fried rice was reheated to 168F.
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.
4-901.11; Core; Some food containers are stacked wet. Air dry before stacking or cross stack food containers. The above food containers were separated once REHS spoke to PIC. This is a repeat item.
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.
2-401.11; Core; Employee drink stored on a prep table. Employee drinks shall be in designated areas where the contamination of exposed food; clean equipment; utensils; linens and single service articles can not result. The drink was voluntarily discarded.
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.
2-301.15; Priority Foundation; An employee washed his hands at the 3 compartment sink. Employees shall wash hands in hand sink only not in a warewashing sink or a prep sink. Once REHS spoke to PIC this employee washed hands at the hand sink.
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.
3-302.11; Priority; Raw chicken stored above broccoli in the prep area. Store food according to final cook temperatures so contamination can not occur. The chicken was moved to a bottom shelf in the walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-901.11; Core; Plastic food containers are stacked wet. Air dry food containers before stacking or cross stack them. The plastic food containers were separated.
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.
2-401.11; Core; Employee meal stored on the prep table. Employees shall eat; drink in designated areas where contamination of exposed food; clean equipment; utensils; linens and single service articles can not result.
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; Priority; Raw chicken is above celery and carrots in the prep refrigeration unit. Store all food according to final cook temperatures in refrigeration and freezer units. The above food was re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Chicken wings are 54F and garlic and oil is 71F in the food prep area. Eggrolls are 53F and fried chicken is 42F in the reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. The chicken wings; eggrolls and fried chicken were placed in the walk-in cooler. The garlic and oil was placed in the prep refrigeration units.
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.
3-304.14; Core; Wiping cloths are stored wet on prep surfaces. Store wet wiping cloth in sanitizer mixed to 50-200ppm of chlorine. Wet wiping cloths were placed in sanitizer mixed to 100ppm of chlorine. This is a repeat item.
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.