2-301.12 (A);(B) Priority; Hands were washed without soap or paper towels at the 3-compartment sink. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI-Employee was redirected to use designated hand sink with soap and towels. 2-301.14; Priority; Hands were not washed before donning gloves for food preparation. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI-Employee washed hands and donned gloves
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.
4-501.11; Core; Gaskets are torn on the walk in cooler. Shelving is rusting. Maintain equipment in good repair. Repair or replace damaged equipment.
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.
4-501.11; Core; Gaskets are torn on the walk in cooler. Shelving is rusting. Maintain equipment in good repair. Repair or replace damaged equipment.
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.
2-301.12 (A);(B) Priority; Hands were washed without soap or papertowels at the 3-compartment sink. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI-Employee was redirected to use designated hand sink with soap and towels. 2-301.14; Priority; Hands were not washed before donning gloves for food preparation. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI-Employee washed hands and donned gloves.
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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority foundation); Multiple foods prepared yesterday were missing required date marking today. All refrigerated; ready to eat; TCS foods held 24 hours or more must be marked with the preparation date; and be discarded within 7 days of that date. CDI-Foods were allowed to be 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.
notedCode 3-302.11 (A)(2) Raw chicken was stored above raw pork in the walk in cooler. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Raw chicken was stored above raw pork in the walk in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. CDI-Foods were rearranged. Storage chart provided and reviewed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Food was stored on the floor in the walk in freezer. Food must be stored at least 6 inches above the floor to protect from splash; dust; etc. Store food 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.
4-501.11 Gaskets are torn on the walk in cooler. Shelving is rusting. Maintain equipment in good repair. Repair or replace damaged equipment.
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.
2-301.12; Priority; Hands were washed at the 3-compartment sink without soap. Another employee dried hands on apron. Hands shall be washed for at least 20 seconds at a designated hand washing sink that is equipped with soap and paper towels. Hands shall be washed by: Rinsing under clean; running warm water; apply soap; rub hands together vigorously for 15-20 seconds; thoroughly rinse under warm running water; dry with sanitary method such as paper towels or forced air. CDI-Hands were washed properly at the hand sink. Procedures reviewed with 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; Egg wash was stored above ready to eat foods in the reach in cooler in the bakery section. Raw chicken was stored above cooked and raw beef and fish in the walk in cooler. Raw beef was stored above ready to eat chicken in the walk in cooler. Raw meats shall be stored so they cannot contaminate ready to eat foods. Raw meats shall be stored according to final cook temperatures. CDI-Foods were rearranged. Storage charts in Mandarin and English provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14; Priority; Chicken was cooling very slowly in the walk in cooler. Foods shall be rapidly cooled after cooking from 135F to 70F within 2 hours; and from 70F to 41F within 4 hours; for a total of 6 hours cooling time. CDI-Cooling charts were provided. Chicken was moved out of large; deep pans with plastic wrap onto cookie baking sheets; and cooling rate was much improved.
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; Chicken was stored in a large; deep container wrapped tightly in plastic wrap after cooking. Foods shall be rapidly cooled after cooking using one or more of the following methods: divide food into smaller; thinner portions; store food in shallow pans; cool food in an ice bath; and/or use ice wands; leave food uncovered if it can be protected from contamination. CDI-Chicken was moved to a shallow baking pan; with plastic removed. Chicken was cooling at a faster rate after moving to shallow pan. Cooling poster was provided to PIC.
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.
4-903.11(A); (B) and (D); Core; Several pans were stacked tightly while still wet. Equipment shall be stored to allow air drying after cleaning and sanitizing. CDI-Pans were rearranged to allow air drying.
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; The interior of both fryers were soiled. Equipment shall be maintained clean. CDI-Fryers were cleaned.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Rapid Cooling Methods are needed. Today there are three slabs of pork cooling at room temperature. One is 86 degrees F on a shelf between the sinks. This meat likely should have been moved to the walk in cooler sooner. Two other slabs of cooked pork are 133F and 137F; these may rest on the preparation table at room temperature longer. See sticker and sign. Cool from 135F to 70F in 2 hours or less and from 70F to 41F in 4 more hours or less. Monitor food temperature to assure meat does not remain between 70F and 135F for more than 2 hours. 86 degree F meat was moved to the walk in cooler for rapid cooling.
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; Two pans of food (duck) are stored on the floor of the walk-in freezer. Keep pans of food on shelving; at least six inches above the floor and not where material may fall into it such as under low shelving that is not cleaned.
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; Core; Wiping Cloth is stored on the meat cutting table. Store the used wiping cloth in a bucket of sanitizer. If employee is not holding the towel; it should be in sanitizer.
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; Two cutting boards in the bakery area are black; not cleanable. One cutting board actively in use in the cooking area is rough and slightly discolored. Discard cutting boards that can no longer be effectively cleaned. Keep surfaces of cutting boards smooth; clean and 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.
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; Surfaces that are frequently touched on the make line refrigerator to the right of microwave are soiled. Clean inside upper corner of the lower door and lid where hands contact the doors. Overall cleanliness of the kitchen is good.
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.
6-501.11; Core; Floor is deteriorating; damaged. Maintain physical facilities in clean 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.
4-602.11; Core; Metal Pork Bun Lids used repeatedly inside the walk-in cooler are not clean. Covers should be cleaned and sanitized each time the containers are emptied. Lids were taken to the ware washing sink for cleaning and sanitizing today.
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.
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; True working top refrigerator is not holding food at 41F as required. Unit appears to be holding food at 51 degrees F. Repair is needed and request for repair was made during today's inspection. We discussed the option of holding food such as raw chicken in batter; tomatoes; pooled egg for a maximum of 6 hours (6 hour holding only applies when food remains under 70F) with written procedures and disposal of remaining food.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Time holding is not being used on the hot dog buns; pork buns; pork or duck today. Use labeling to keep track of the foods held on time-holding. . Buffet is set-up (only used Friday; Saturday; Sunday). Pans are labeled with time; but formal time-holding has not been established. Written procedures are needed that detail each food held following the rule: Time as a Public Health Control. For example: fried shrimp; explain temperature shrimp is cooked to (at least 145F); label the time shrimp cooking is completed 10:30 by writing with a marker on the top corner of the pan; explain how long the food will be held on the buffet (maximum of 4 hours is safe but management indicates 2 hours is appropriate) and write that remaining food is discarded at the end of the time holding. We worked on complying with the rule for holding food on time today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Floor Mixer used in the preparation area in front of the bakery kitchen with vegetables; mushrooms; pork; etc needs cleaning on the surface directly above the mixing bowl. Keep surfaces above food clean and free of material that may fall into food. . . Pans are food are stored on the floor of the walk-in cooler; including under a shelving unit near the door and on the floor of the walk-in freezer. Keep pans of food on shelving; at least six inches above the floor and not where material may fall into it such as under low shelving that is not cleaned. Pans of food were removed from the floor today.
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.
4-501.11; Core; Bakery Walk-in Cooler has ice formed on the compressor unit; repair is needed. True working top refrigerator near the cooking area is not holding food at 41F as required; repair is needed. Handwashing sink drain pipe is dripping underneath. Some shelves inside the walk-in cooler have a rusty; damaged finish. Duct tape is holding gasket on the make-line refrigerator opposite the hood. Maintain equipment in good 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.
5-501.16; Core; Trash Can is needed at the handwashing sink in the bakery. Assure handwashing is being done at the handwashing sink; not the sink to the left of the refrigerator. Remove bars of soap from the food prep sink. Trash can should contain paper towels if employees are washing their hands as required.
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.