notedCode Observation: Bottles that were labeled sanitizer did not have chlorine present in bottle but were being used for another chemicalChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Bottles that were labeled sanitizer did not have chlorine present in bottle but were being used for another chemical; CDI: Bottles were removed from service and emptied in dish sink. 7-102.11 Common Name - Working Containers (Pf) 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. Pf
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.
Observation: The handsink was used to store a strainer basket. CDI: Basket was removed for hand sink access. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
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 Observation: The person in charge was able to demonstrate knowledge regarding time control and cooked vegetable sauces being used for preparation without benefit of temperature/on time controlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The person in charge was able to demonstrate knowledge regarding time control and cooked vegetable sauces being used for preparation without benefit of temperature/on time control; A written policy was not available when requested for these items. CDI: Written time control policy was developed for these items as a corrective action. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: In use wiping clothes used at the food preparation table to wipe up spills was not being stored in a s anitizer between uses. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes used at the food preparation table to wipe up spills was not being stored in a s anitizer between uses. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 Observation: Non-food contact surfaces of shelving/cartsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Non-food contact surfaces of shelving/carts; exterior of food containers have debris buildup. Increase clenaign frequency of these areas as was pointed out during inspection. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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 Observation: Ceiling areas throughout have debris accumulationCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Ceiling areas throughout have debris accumulation; floors under dry storage shelving; floor drains - Increase cleaning in these areas.6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation: Observed staffing not washing hands between food preperation tasks. Currently there is only (1) one handsink at rear of facility kitchen. Discussed with operator about handwashing requirementsHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Observed staffing not washing hands between food preperation tasks. Currently there is only (1) one handsink at rear of facility kitchen. Discussed with operator about handwashing requirements; educated staff. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.
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 Observation: Herbal/salt mix self service dispenser is open bowl with spoon. The food product is not prtected during dispensingOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Herbal/salt mix self service dispenser is open bowl with spoon. The food product is not prtected during dispensing; CDI: Operator removed product from display and placed product into closed/dispensing container for customer dispensing where food is protected. 3-306.13 (A) Consumer Self-Service Operations (P) (B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination. Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The chlorine sanitizer in the spray bottle for sanitzing large cook pots was found at 800ppm. Educated and worked with operator about checking levelsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: The chlorine sanitizer in the spray bottle for sanitzing large cook pots was found at 800ppm. Educated and worked with operator about checking levels; making up spray bottle when dish sink is filled prior to filling spray bottle and ensuring staff are aware of how to/using test strips. CDI: Chlorine was diluted in spray bottle during inspection. 7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P
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.
notedCode Observation: Tomato sauce was attempted to be cooled in large plastic 5 gal food containers. (187F - 186F/30m)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Tomato sauce was attempted to be cooled in large plastic 5 gal food containers. (187F - 186F/30m); Sauces were removed to shallow metal food containers; cooled to 154F in 15 m and than placed in walk in refrigerator to complete cooling pass; Ice machine previously installed is no longer available to cool food products rapidly - modification of cooling processes through educaiton today; dmeonstration on site. CDI: Products were moved to large metal containers; left no longer than 30 minutes on counter push off initial heat; placed in wlak in cooler uncovered to finish rapid cooling. (154F - 105F>45m) 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
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.
Observation: Staff member observed attempting to cloth dry dishware after removing from dish machine; CDI: This was corrected during inspection through education efforts; working at creating areas for air drying. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried.
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 Observation: The gasket on the refrigeration equipment are uncleanCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The gasket on the refrigeration equipment are unclean; Ensure that these parts are kept clean. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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.
3-501.17; Priority Foundation; While large improvements continue to be made in this area and ownership has created a new printable date marking system; some cooked chicken and cooked vegetables were not date marked. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Items were dated. Full deductions will return if this item is repeated again.
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.
majorCode 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Paper towels were not provided at handwashing sink in the dishwashing area. Each handwashing station shall be equipped with a hand drying provision. CDI- Paper towels were placed at the handwashing sink 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 3-501.19 Time as a Public Health Control (P)Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P); Cut watermelon was being held at 54F on the buffet line. When asked; owner stated that this watermelon is discarded every 4 hours. If time as a public health control (TPHC) is used for potentially hazardous food; the food shall be marked with the time to indicate when the food must be discarded after a 4 hour period. Written procedures that explain the TPHC process must be provided. CDI- EHS provided TPHC template for establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); Multiple spray bottles of chemicals were found with no labeling. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Spray bottles were labeled during the 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 3-304.12 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); In use utensils were found being stored in standing water at 86F. If utensils are stored in water; the water shall either 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); Core; Repeat; Dishes were found stacked together while wet. After being cleaned; clean equipment and utensils shall be dated to indicate when they must be discarded within a 7 day period. Utilize new drying racks that have been obtained by ownership.
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.
4-602.11; Priority; Dishes were being washed and rinsed; but not sanitized. Between uses; dishes shall be washed; rinsed; and sanitized with an approved sanitizer. CDI- 3 compartment sink was filled with chlorine sanitizer and dished were re-cleaned and sanitized.
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.
3-501.17; Priority Foundation; While large improvements have been made in this area and ownership has created a new printable date marking system; some cooked chicken and cooked vegetables were not date marked. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Items were dated.
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; Core; Food in container was being stored on the floor of the walk-in cooler. All food items shall be stored at least 6 inches above the floor in order to prevent potential contamination. Deductions will be taken if this item is repeated.
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.
3-304.12; Core; Scoop was found being stored inside of food container with the handle directly touching the food. If utensils are stored inside of food containers; they shall be stored with their handles 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); Core; Repeat; Dishes were found stacked together while wet. After being cleaned; clean equipment and utensils shall be dated to indicate when they must be discarded within a 7 day period.
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.
6-501.12; Core; Ceiling around ventilation cover has dust/debris 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.
3-302.11; Priority;Observed thick food residue around fan that sits above uncovered tray of vegetables on the line. Observed repackaged raw chicken stored above repackaged raw beef inside tall freezer. Observed raw fish stored under repackaged raw chicken inside tall freezer. Observed pan of raw shell eggs stored directly on the floor of the walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Observed no date marking for the following housemade item; cooked vegetables; pureed vegetables; pureed garlic ginger; potatoes; pasta; samosas; cooked cauliflower; onion sauce; fried vegetable balls ect...Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated.
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.
4-901.11; Core; Observed one team member stacking clean dishes while wet. Observed a different team member drying a clean bus tub with towel. Shall be air-dried or used after adequate draining as specified (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry. Allow dishes to air dry.
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 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 gasket at reach in unit. Observed dusty grill hood above naan oven. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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.