2-301.14 When to Wash (P) A male employee washed his hands off at the food prep sink. Handwashing must take place only at handwashing sinks only. CDI... The employee was instructed on where proper handwashing is to take place. The employee was only using the handwashing sink to wash his hands during the rest of the inspection. 2-301.14 When to Wash (P) An employee with touched items in a trash can but did not wash his hands. Employees must wash their hands after engaging in activities that contaminate the hands. The employee was instructed on when handwashing is to take place. CDI.. The employee was properly washing his hands during the rest of 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 3-501.16 (A)(2) Salad mix was held at 47FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) Salad mix was held at 47F; Eggs were held at 68F; and rice was held at 65F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI... The salad mix was cooled down to 40F. The other food items were placed in the trash can.
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.
3-304.15 (B) - (D) Gloves; Use Limitations (C) An employee with gloves on touched some items in a trash can and did not remove the gloves. The employee went on to touch other items. Employees must remove gloves once the gloves have become contaminated. CDI... The employee removed the gloves and was informed on when gloves are to be changed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Clean around the cooking equipment to remove the food debris. Clean equipment at a frequency necessary to remove 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 3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf A employee put a lemon in a drink at the waitress station with their bare hands. Employees are to handle any ready-to-eat foods with dispensing equipmentEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf A employee put a lemon in a drink at the waitress station with their bare hands. Employees are to handle any ready-to-eat foods with dispensing equipment; tongs; clean single-service gloves; or deli tissue. CDI.. The employee was informed on the correct way to handle ready-to-eat food items. All employees were handling ready-to-eat food items properly before the end of the inspection.
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.
5-205.11 (B) A cook rinsed off zucchini at a handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI... The employee was informed that no food prep is to be done at the handwashing sink. The vegetables were placed in the trash can.
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 4-602.11 (A) (4) There was dried food debris on the probe of the thermometer. Food contact surface of a thermometer shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (4) There was dried food debris on the probe of the thermometer. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. P. CDI.. The thermometer was cleaned during the inspection.
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) Clean the air-drying shelves to remove the dust. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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) Repair the leak in the walk-in freezer. There was ice on the pipes in the freezer. Maintain utensils in 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.
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) Clean the air-drying shelves. Clean the pipes in the freezer that has accumulated ice build-up. Equipment must be in 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.
2-301.14 When to Wash (P) Two employees went outside. The two employees came back in the kitchen without washing their hands. Employees must wash their hands after engaging in activities that can contaminate the hands. Employees must wash their hands after coming in from outside and after using the restroom. CDI.. The employees were instructed on when proper handwashing is to take place. The employees were properly washing their hands before the end of 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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. An employee placed water in a food container from the handwashing sink. A handwashing sink must not be used for any purpose other than handwashing.
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.
5-501.17 Provide a covered waste bin in female restrooms. Covered receptacle was missing from the Women's restroom. A toilet used by females must be provided with a covered receptacle for sanitary napkins. This was a general comment on the last inspection.
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 3-305.11- Noted containers of sliced ginger were stored on the floor at the Sushi station. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11- Noted containers of sliced ginger were stored on the floor at the Sushi station. 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.
notedCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C) At the sushi prep station; noted employees personal beverage and food stored on one of the prep counter surfaces. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- Noted items were relocated.
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.
notedCode 3-302.11 (A)(4)- Noted bowls of raw scallop and shrimp were left uncovered in the glass reach-in cooler unit. Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4)- Noted bowls of raw scallop and shrimp were left uncovered in the glass reach-in cooler unit. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- Noted items were re-wrapped during inspection.
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) 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 multiple TCS items were held abve 41 F in the walk-in cooler (see temp log). Futher investigation determined the ambient air or the walk-in cooler was 42 F. Person in charge adjusted temperature for noted unit. Person in charge also contacted technician to repair noted cooler. Also noted a container of steamed broccoli was temping between 45-46 F in the work top cooler. Maintain TCS foods in cold holding at 41F or less. CDI- Steamed broccoli in the work top cooler was discarded. Items in the walk-in cooler dropped 3+ degrees after temperature adjusted. CDI- EHS shall follow-up on repairs by Nov 27th to ensure TCS items are maintained at 41 F 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.
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)- Noted rewrapped batches of cooked pork with onions and fried chicken tenders were missing date marking labels in the central prep cooler unit. Noted items were prepared 24 prior to inspection. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Items relabeled.
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.
4-501.12; Core; Need to resurface or replace the deeply scratched and discolored cutting board at the Sushi prep station. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. 4-501.11 - Noted walk-in cooler not holding TCS items at 41 F or below. Noted TCS items temping between 43-45 F in walk-in cooler. Further investigation determined walk-in cooler ambient air was 42 F. Maintain equipment in good repair. Person in charge contact technician to assess and repair walk-in cooler. Follow-up shall be conducted by November 27th to verify repairs are completed.
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.
5-501.17; Core; Covered receptacle are missing from the Women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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.
5-205.11; Priority Foundation; Observed food employee rinse and fill sanitizer containers at the handwashing sink. Handwashing sink must used for handwashing only to ensure accessibility to noted hand sink. CDI- Education provided.
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.
3-501.14; Priority; Found a large deep container of lo mien temping at 47 F during time of inspection. Further discussion determined noted lo mien was prepared the night before an improperly cooled down. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) (TCS) shall be cooled within 2 hours from (135ºF) to (70F); then from (70F) to (41F) within 4 hours: Within a total of 6 hours from (135ºF) to (41F) or less. CDI- instructed PIC to restart cooling process. CDI- Items discarded
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.
3-501.17; Priority Foundation; Date marking label missing for cups of ranch dressing and food-grade salmon (used for sushi Shimi). Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Items relabeled.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Noted lo mien temping at 47 F after being improperly cooled in a large; deep container; the night prior. Also noted a large; deep container of lo mien prepared today temping at 73F in the walk-in cooler as well. Discussed breaking down TCS items into smaller portions and shallow containers for rapid cooling. CDI- Noted container of lo mien prepared the night prior discarded. Lo mien prepared today was broken down into smaller portions and transferred to the walk in freezer 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.
3-302.12; Core; Observed multiple squeeze bottles of oils and dressings missing labels on the prep carts. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
3-304.12; Core; Noted ice scoop stored in a soiled container above the bulk ice machine. Also noted some residue along on the ice scoopers stored as being clean. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section; in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified 4-602.11(D)(7).
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.
5-501.110; Core; Noted bags of trash stored on the ground near the outside dumpster unit. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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.
6-301.14; Core; Noted handwashing signage missing for one of the handwashing sinks in the central prep kitchen. Noted handwashing signage missing for the Women's restroom as well. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- handwashing signage provided.
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.
4-601.11 (A); Priority Foundation; Observed greasy residue build-up and dried-on food debris on multiple cutting knives stored as being clean on the knife racks. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted knives sent back to the dish machine for recleaning.
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; Observed a large; tightly covered container of cooked rice cooling inside the walk-in cooler unit. Noted rice temping at 71 F in the walk-in cooler. 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. CDI- PIC uncovered and transferred to coldest space inside walk-in cooler.
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.
3-302.12; Core; Observed multiple squeeze bottles of oils and dressings missing labels on the prep carts. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
2-402.11; Core; Upon arrival; noted multiple food employees not donning hair restraints while working the prep kitchen. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
4-501.12; Core; Need to resurface or replace the deeply scratched and discolored cutting board at the Sushi prep station. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.; 4-101.11; Priority Foundation; Noted spatula handles were being held together with duct tape. Food contact surfaces shall be made of safe materials. No odor; color or taste can migrate during multi-use. Materials shall be smooth; cleanable; durable and nonabsorbent. CDI- EHS instructed PIC to discard noted utensils.
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.
5-501.17; Core; Covered receptacle are missing from the Women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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; Core; Noted sliding door to the outside dumpster unit was left opened during time of inspection. Ensure sliding doors and top lids are kept closed on the outside dumpster unit; when not in use. ; 5-501.110; Core; Upon arrival; noted several bags of trash stored on the ground near the outside dumpster unit. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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.