Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; One spray bottle of sanitizer under the prep table was not labeled. CDI: Bottle was labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical.
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 Controlling Pests; While EHS did not observed roaches and improvements appear to have been made; a few other insects such as flies were observed in the kitchen. The premises shall be maintained free of insects and other 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored outside of sanitizer. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Repeat; Several cleaned cups were found stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Walk in cooler shelving is trusted and should be replaced as needed. Equipment shall be maintained in a state of good repair.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); While improvements have been made on one half of the walk in cooler shelving; the other half still has residue buildup and should be cleaned. Non food contact surfaces shall be maintained free of soil residue and other debris. Continue cleaning shelving.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Repeat; Black buildup was found on the ceiling on the cook line. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean this 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.
criticalCode 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); Cooked chicken; crawfish; raw chicken; lettuce; and noodles in the walk in cooler were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cooked chicken; crawfish; and cut greens stored in the walk in cooler were voluntarily discarded; and raw chicken and recently cooked noodles were taken to the walk in freezer to be cooled down before a 4 hour period elapsed. PIC has called emergency maintenance and agreed to store no potentially hazardous food in the walk in cooler until food is capable of being held at 41F or below. VR- EHS returning on 9/14 to ensure the walk in cooler is holding food at 41F or below.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Multiple live roaches were found on the exterior and inside of the old ice machine that ice out of used. The premises shall be maintained free of insects and other pests. PIC has agreed to call pest control to come in for a roach targeted visit.
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; One container of food was stored on the floor of the dry storage area. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Multiple wet wiping cloths were found being stored outside of sanitizer. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Utensil was stored inside of food container with its handle touching the food. Other utensils were stored inside standing of room temperature water. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination. If utensils are stored inside of water between uses; the water shall be at/above 135F or running at a velocity necessary to flush loose particles.
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); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean cups and food containers were found stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Walk in cooler was not properly adjusted or functioning and was not capable of holding food at 41F or below; which is its intended function. Equipment shall be maintained in a state of good repair.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Repeat; Walk in cooler shelving has residue buildup and should be cleaned. Non food contact surfaces shall be maintained free of soil 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.
5-501.113 Covering Receptacles (C); All outdoor waste receptacles were open during the inspection. Outdoor waste receptacles shall be closed with tightly fitted doors and lids.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Black buildup was found on the ceiling on the cook line and ceiling ventilation covers between the hibachi area and the buffet line have dust buildup. Physical facilities shall be cleaned at a frequency 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.
6-301.11 Handwashing Cleanser; Availability (Pf); Two handwashing sinks were found with no soap. All handwashing sinks shall be equipped with hand cleanser. CDI- Soap was provided during the inspection.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Multiple bags of raw chicken (outside of original packaging) were stored directly above pork (outside of original packaging) in the walk in freezer. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature and below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Rice; egg; rib; and cooked plantain were found being held hot below 135F (see temperature). This food was actively available for customers on the buffet line and customers were serving themselves upon EHS entry. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food on the buffet line was voluntarily discarded. Rice in the back kitchen area at 125F was reheated during the 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.
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); Potentially hazardous food on the hibachi bar was holding at 50-52F (see temperature chart). Several food items in the walk in cooler were holding at 45F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Some food items on the line such as lettuce and cut melon were voluntarily discarded and other food was taken to the walk in cooler to cool down before a 4 hour period elapsed. PIC has called emergency maintenance for walk-in cooler and EHS will be returning on 12/15 to verify all food is holding at safe temperatures.
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 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); Repat; Ice is falling from walk-in-freezer condenser and lading on food packages. Food shall be stored in a clean; dry area where they are protected from potential contamination.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Two wet wiping cloths were found being stored outside of sanitizer. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean cups and food containers were found stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk in cooler shelving has residue buildup and should be cleaned. Non food contact surfaces shall be maintained free of soil 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Black buildup was found on wall behind dishwashing machine. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Full deductions may be taken if the item is repeated.
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Dishwashing machine was reading at a chlorine concentration at 0ppm. Food contact surfaces shall be sanitized at 50-200ppm. CDI- PIC contacted third party company to adjust chlorine concentration and all dishes are now being sanitized in the 3 compartment sink.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Multiple ready-to-eat potentially hazardous food items were found with no dates on their containers. After being prepared; ready to eat potentially hazardous food shall be dated to indicate when they must be discarded within a 7 day period. CDI- Food was dated as needed.
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(B)(3); Priority Foundation; When EHS arrived at the establishment; no food being held on Time as a Public Health Control (TPHC) were not marked with the time they were moved from temperature control. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- PIC set up a TPHC log where times will be recorded on one paper.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Cut lettuce was found being cooled in large container with tightly fitted covering. Potentially hazardous food shall be cooled in containers with loose or no covering to facilitate cool air flow transfer. CDI- Wrapping was partially removed from container for 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.
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); Ice is falling from walk-in-freezer condenser and lading on food packages. Food shall be stored in a clean; dry area where they are protected from potential contamination.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean cups were found stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Large amount of dust buildup was found on the ceiling above the cook line. Black buildup was found on wall behind dishwashing machine. Physical facilities shall be cleaned at a frequency 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.
3-302.11; Priority; Boxes of raw chicken were stored directly next to a tub of cooked chicken wings with the lid not fully covering the food. A plate of raw pork wonton mix was on a shelf above covered sauces in the walk-in cooler. CDI: Wings and pork mix were relocated...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods; unwashed produce; and arranged according to final cook temperatures.
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; TCS food in the flip-top cooler measured up to 44F. CDI: Food in the cooler was set to be discarded or sent to the walk-in cooler to lower the temperature. Unit temperature appeared to rise due to heat in the kitchen. A service call was made for this unit...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
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
7-102.11; Priority Foundation; One spray bottle of sanitizer under the prep table was not labeled. CDI: Bottle was labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical.
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
6-501.112; Core; Two trapped pests were seen on tape in the men's restroom. One dead pest seen in the corner by the ice machines. Clear any dead pests/traps from the premises...Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation; decomposition; or the attraction 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; A couple of bus tubs of egg rolls and raw chicken and steel bowls of marinating chicken were on the floor of the walk-in cooler. Keep all containers of food; even ones that are about to be prepared; off of the floor...Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (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.
3-304.14; Core; Numerous towels were stored on tables throughout the kitchen. Two were stored near the handwashing sink---one wet with food debris on it and one seen picked up to dry hands before the employee realized the error. CDI: Towels sent to dirty linen & bucket filled with sanitizer from the sink to hold towels...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines).
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; A knife was stored in the soiled gap between the cooler and prep table. A plastic scoop was stored with the taped handle touching the fried strips. A deli container was used as a scoop in a dry ingredient...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.
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; The walk-in freezer gasket is warped and the door is slightly tilted so warm air is entering from the top. The gasket for the flip-top cooler is torn. Shelving in different locations around the facility is rusted or warped...Equipment and components shall be maintained intact and in good repair/condition. Repair/replace damaged equipment.; 4-502.11(A) and (C); Core; Several food containers & food container/dry storage lids were cracked. One rice cooker lid had thin wire handle. One plastic scoop was cracked and wrapped in tape...Food service utensils shall be kept in good repair...Discard damaged items and replace as needed.
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; Equipment surfaces like cooler gaskets; shelving; and handles are soiled with debris or residue buildup. The walk-in freezer has ice buildup on the fan and ceiling...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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; Bulbs in multiple fixtures; like the walk-in cooler and storage hall; were dim or blown. A toilet in the men's bathroom and a toilet in the women's bathroom were out of order. Damaged wall paneling and caulk seen throughout the kitchen. Some of the sinks have leaking faucets and slow drains. The paper towel dispenser in the rear is nonfunctional...Physical facilities shall be maintained in good repair.; 6-501.12; Core; Ceiling panels; walls; and floors near equipment on the cook line and in the prep/storage areas are soiled with dust and food debris/residue...Physical facilities shall be cleaned as often as necessary to keep them clean. Perform a deep clean of the establishment.; 6-501.114; Core; The karaoke room has been converted into a storage area that is housing many items that are unnecessary to the operation and some of which are soiled with grease buildup. Other unnecessary items are also littered throughout the facility...Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises.
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; Core - In reach-in refrigerators and freezer; some foods (not in cooling process) were not covered; and some dry foods were in packages that were not sealed/covered...Unless actively cooling; foods in storage shall be kept covered...Cover/seal foods as required.
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 - One spray bottle with liquid was not labeled...Working containers of cleaners and sanitizers shall be properly labeled with common name of product inside...CDI by labeling spray bottle.
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 - Several containers and bottles of sauces; cooking wine; dry foods were not labeled with their contents. Containers that contained (and labeled as) food coloring were being used for other foods...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside them...Properly label food containers to denote contents. Label container at least in English and any other desired language.
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
6-501.112; Core - One large dead roach was on floor in kitchen corner...Dead insects and other pests shall be removed to prevent their accumulation and attraction of other pests...Remove dead insects in facility.
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 - One food worker had an uncovered beard...Food employees shall wear hair restraints such as hats; hair coverings; nets or beard restraints to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct worker to wear required hair restraint.
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 or soiled wiping cloths were on table tops; and chlorine concentration in one wiping cloth sanitizer bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer (at proper concentration) between uses...Store moist/soiled wiping cloths as stated 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.
3-304.12; Core - A knife was stored between a table edge and refrigerator (and equipment edges were soiled)...During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on dry; clean surface OR in food with handle extended out of food...Do not store knife between soiled equipment edges/cracks.
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.
4-502.11(A) and (C); Core - Several food containers; food container/dry storage lids; and metal sheet pans were all cracked. One rice cooker lid had thin wire handle...Food service utensils shall be kept in good repair...Discard damaged items and replace as needed.; 4-501.11; Core - Many rusty and peeling shelves were throughout facility; including in reach-in refrigerators. Walk-in cooler and freezer door gaskets were torn/warped...Food service equipment shall be kept in good repair. Equipment components such as doors; seals and hinges shall be kept intact and tight...Replace damaged shelves with similar approved shelving; and replace damaged door gaskets.; 4-101.19; Core - Absorbent cardboard was lining some shelving...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard from shelves. Consider using non-absorbent vinyl liners instead.; 4-501.12; Core - At least one cutting boards had dark stains and deep knife cuts...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged 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.
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 refrigerator doors; door frames; handles; and gaskets; wire and solid metal shelves; chemical storage stand; sink exteriors; food prep sink interiors; sides/edges of walk-in unit doors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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 - Yellow cardboard dumpster had several cracks in it...Trash and cardboard dumpsters shall be maintained in good repair...Replace damaged dumpster.; 5-501.114; Core - Drains in two dumpsters used by establishment had no plugs...Trash/recycling dumpsters with drain shall have plugs in place...Contact property to have dumpster company replace missing drain plugs.
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.
6-501.11; Core - Several light fixtures in walk-in cooler and kitchen were not illuminating properly or were burned out (areas had very dim lighting). Some holes were in walls; and caulk was missing in vent hood corners. One food prep sink had leaks from faucet. Kitchen corner handsink had pitted/corroded faucet; and water leaked from the bottom of basin when it was half full of water. Some wall corner stripping was missing/damaged by mop sink. A toilet in men's bathroom and a toilet in women's bathroom were out of order...Physical facilities shall be kept in good repair...Repair/replace damaged or improperly functioning lighting/plumbing and sinks stated above. Seal wall holes; replace caulk and repair wall surfaces where needed. Repair nonfunctional toilets.; 6-501.114; Core - The kitchen; back of restaurant; and rear karaoke room have many unused or nonfunctional pieces of restaurant equipment that are unnecessary and not used in the operation of facility...Items unnecessary to operation or maintenance of establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises...Remove all unnecessary and nonfunctional items from facility.; 6-501.12; Core - Observed soiled walls; floors; floor drains; light shields and ceiling vent grates and and panels; ventilation hood filters; bathroom door sides. Ice was accumulated on walk-in freezer fan cover...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above or replace stained/soiled ceiling panels. Remove ice from freezer fan covers.
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.