Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 One spray bottle degreaser not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection. No points taken.
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.
4-501.11; Core; Rusty wire rack unit on walk in cooler floor. Equipment shall be maintained in good repair. Replace and/or dispose of rack.
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) 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) Cleaning needed of walk in cooler shelves.
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; Some cleaning needed of lower area walls in walk in cooler. Facilities shall be cleaned as often as 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.
notedCode 3-302.11 (P) One small bowl cooked wings stored on bottom shelf below raw chicken. In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (P) One small bowl cooked wings stored on bottom shelf below raw chicken. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps. Points not doubled; organization improved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Rusty wire rack unit on walk in cooler floor. Equipment shall be maintained in good repair. Replace and/or dispose of rack.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Clean ceiling vents in dining area. Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. No points taken.
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 3-302.11 Open packages of raw chicken over raw beef in reach in freezer. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottomOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Open packages of raw chicken over raw beef in reach in freezer. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom; ground beef final cook 155F above chicken; and fish final cook 145F above ground beef. Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Rusty wire rack unit on walk in cooler floor. Equipment shall be maintained in good repair. Replace and/or dispose of rack.
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 Cleaning needed of bottom shelf in walk in coolerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 Cleaning needed of bottom shelf in walk in cooler; behind small floor rack. Non-food contact services shall be clean to sight and touch.
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
7-102.11 Two spray bottles of cleaner/sanitizer not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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.
minorCode 3-302.12 Labels needed for containers of flour. Except for containers holding food that can be readily and unmistakably recognizedFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Labels needed for containers of flour. Except for containers holding food that can be readily and unmistakably recognized; food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. 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.
4-501.11; Core; Rusty wire rack unit on walk in cooler floor. Equipment shall be maintained in good repair. Replace 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.
4-601.11 Posts holding shelving in walk in cooler have soil build-up. Non-food contact services shall be clean to sight and touch.
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; Some cleaning needed of walls in walk in cooler; especially by door. Facilities shall be cleaned as often as 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee's personal items stored on top of food prep surface by make line. Lockers or other suitable facilities shall be utilized for the orderly storage of employees clothing and possessions.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Soap was not available at the handwashing sink closest to the three compartment sink as well as the women's restroom. All handwashing sinks shall be supplied with a handwashing cleanser. Corrected During Inspection - PIC refilled soap dispensers at time of 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) Raw chicken was stored on a shelf above cooked pork inside walk in cooler. Raw chicken was stored above raw shrimp; raw pork and raw beef inside reach in freezer at cook line. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Corrected During Inspection - Employee reorganized the reach in freezer. Inspector advised PIC to placed cooked pork in appropriate area or to move raw chicken so it is not above this RTE product.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knives being stored on magnetic block above prep area had visible food debris build up. EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knives being stored on magnetic block above prep area had visible food debris build up. Equipment; stored as clean above three compartment sink. has visible residue build up on outsides. Equipment shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to rewash; rerinse; and resanitize these items.
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) Facility has failed to date mark temperature control for safety; ready to eat foods such as cooked chicken; cooked shrimp; cooked fried chicken; and cooked pork inside walk in cooler. These items have been under refrigeration for more than 24 hours. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC was able to identify when these products were cooked and prepared in order to appropriate date mark these items.
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 Food Storage - Preventing Contamination from the Premises (C) Bag of onions stored directly on floor in walk in cooler. Food shall be stored at least 6 inches off of floor. Corrected During Inspection - PIC immediately placed item on shelf at least 6 inches off of 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 4-202.11 Multiuse food contact surfaces -Pf Cutting board on back vegetable prep sink area has a hole directly in the middle. Multiuse food contact surfaces shall be smoothCleaning and sanitizing
4-202.11 Multiuse food contact surfaces -Pf Cutting board on back vegetable prep sink area has a hole directly in the middle. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. Corrected During Inspection - Advised PIC to discontinue use of this item and replace if necessary. Facility has other cutting boards that are in better condition that can be used in place of this 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.
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) Walls; floors; and ceilings in certain locations have dust; dirt and debris 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.
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; Large container of chopped cabbage observed on prep table at 70 F. Crab rangoon filling (cream cheese and crab) observed on counter top at 56 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Discussed Time as a Public Health Control for chopped cabbage to ensure it is only out for 4 hours and leftovers are discarded. Emailed paperwork to PIC to begin this procedure. Crab rangoons were in the process of being prepared upon inspector's arrival; but due to temperature of kitchen and employees working on other items; this product was increasing in temperature rapidly during the process. Advised PIC to place back into walk in cooler to rapidly cool down and to ensure items are not sitting out on counter top at room temperature.
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; Several cooked items; such as noodles; shrimp; chicken; sesame chicken; sweet and sour chicken; observed cooling with tight plastic wrap on top and in areas of the walk in cooler that are not receiving direct air flow for rapid cooling. Cooling shall be accomplished by using rapid cooling equipment; placing items into smaller portions; and loosely covering or uncover the food to facilitate heat transfer. Corrected During Inspection - Inspector advised PIC to move uncover the product and place on top shelf closest to direct flow of the fan. Advised PIC to separate noodles into smaller portions for quicker 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee's personal items stored on top of food prep surfaces and on top of equipment in prep area next to handwashing sink. Lockers or other suitable facilities shall be utilized for the orderly storage of employees clothing and possessions.
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.
4-602.11; Core; Ice machine observed with black build up along inside walls. Food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation.
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; Two large containers of raw chicken observed on prep table at 70 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; this was in the process of being cooked immediately as they were just completing the first batch of sweet and sour chicken prior to moving on to this product. Inspector advised PIC to cook this product immediately or for it to be discarded; as PIC ensured it was prepped less than 4 hours ago.
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
7-204.11 ; Priority; Sanitizer spray bottle that PIC stated was used for cleaning prep tables and food contact surfaces observed above 200ppm chlorine. Chemical sanitizers used for food contact surfaces shall meet the appropriate concentration (50-200ppm for chlorine). Corrected During Inspection - PIC immediately diluted chlorine to lower concentration back to appropriate measurement.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Several sheet pans of cooked sweet and sour chicken between the temperatures of 90-135 F stored on speed rack in back of facility for the duration of the entire inspection. Cooling shall be accomplished by using rapid cooling equipment. Corrected During Inspection - Inspector advised PIC to move these items into the walk in cooler for quicker cooling rather than keeping it out at room temperature; which will slow down the cooling process.
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; Wet wiping cloths observed being stored on prep surfaces. Cloths in use for wiping shall be held between uses in chemical sanitizer solution at the appropriate concentration. Corrected During Inspection - PIC placed sanitizer in bucket for storage of wiping cloths when not in use.
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.
4-602.13; Core; Shelving in walk in cooler observed with visible build up. Hood filters have excessive grease build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.