notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during entire inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams in English and Spanish; go to ServSafe.com OR raisethegrade.com
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-501.16 (A)(2) and (B); Priority - Cold TCS* foods in walk-in cooler were not maintaining at 41F or less (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product.- CDI; unit was turned down during 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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during entire inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams in English and Spanish; go to ServSafe.com OR raisethegrade.com
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 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; Hoods; sides of equipment; and some shelving have buildup of grease/residue.- Equipment nonfood contact surfaces shall be kept clean.- Please increase cleaning frequency.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during entire inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams in English and Spanish; go to ServSafe.com OR raisethegrade.com
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 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; Hoods; sides of equipment; and some shelving have buildup of grease/residue.- Equipment nonfood contact surfaces shall be kept clean.- Please increase cleaning frequency.
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 - Cold water faucets on kitchen hand sink; food prep sink and 3-comp sink leaked when water was turned on. Mop sink/can wash faucet vacuum breaker leaked when water was turned on...Physical facilities shall be kept in good repair...Repair leaking fixtures.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during entire inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams in English and Spanish; go to ServSafe.com OR raisethegrade.com
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-302.11; Priority - In make line bottom; raw fish was stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
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
7-201.11; Priority - Spray bottle of sanitizer was stored next to clean utensils...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing sanitizer.
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.
3-304.14(B); Core - Wiping cloth sanitizer solution was less than 50 ppm chlorine; and many cloths inside bucket were not submerged down inside sanitizer...Moist; in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths down inside sanitizer at proper concentration (50-200 ppm chlorine) OR store cloths in soiled laundry 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.
4-101.19; Core - A metal sheet pan was entirely wrapped with plastic wrap and utensils were stored on top of the plastic...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove plastic wrap from sheet pan and place utensils directly on sheet pan; which can be easily washed; rinsed and sanitized after becoming soiled. 4-501.12; Core - (REPEAT) One cutting board had peeling surfaces...Cutting boards that are damaged or have scratches/gouges shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting board. 4-501.11; Core - (REPEAT) Some wire storage shelves were rusty...Food service equipment shall be kept in good repair...Replace damaged shelves and door gaskets with similar approved 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.
5-501.114; Core - (REPEAT) Drain plugs on both dumpsters in outside dumpster enclosure were missing...Trash/recycling receptacles with drains shall have plugs in place...Contact property owner to have the dumpster plugs replaced.
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 - Cold water faucets on kitchen hand sink; food prep sink and 3-comp sink leaked when water was turned on. Mop sink/can wash faucet vacuum breaker leaked when water was turned on...Physical facilities shall be kept in good repair...Repair leaking fixtures. 6-501.12; Core - Observed soiled vent hood filters and wall and pipes behind cooking line...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/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.
5-501.17; Core - No covered receptacle was available in women's bathroom...Toilet rooms used by females shall be provided with a covered trash can or receptacle for sanitary disposal...Provide covered receptacle for women's bathroom.
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.
5-501.114; Core - Drain plugs on both dumpster in outside enclosure were missing...Trash/recycling receptacles with drains shall have plugs in place...Replace missing 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during entire inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams in English and Spanish; go to ServSafe.com OR raisethegrade.com
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink; worker placed a few spatulas on clean side drain board without sanitizing them...After being washed and rinsed; equipment food contact surfaces and utensils shall be sanitized for at least 7 seconds in approved chlorine sanitizer solution (or other approved sanitizer)...CDI by placing spatulas in approved chlorine sanitizer for proper contact time.
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 - Cold TCS* foods in walk-in cooler were not maintaining at 41F or less (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...Maintain cold TCS* foods at 41F or less...Not corrected during 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.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods (cooked eel; cooked shrimp; crab rangoon; cooked noodles; etc.) that were removed yesterday from freezer or cooked/cooled; as well as RTE TCS* foods in freezers had no dates...RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...Properly date mark foods as required above...Not corrected during inspection.
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
4-301.11; Priority Foundation - Walk-in cooler was not maintaining cold TCS* foods at 41F or less...Equipment for cooling and cold holding shall be sufficient in number and capacity to provide proper food temperatures...Repair/provide maintenance for walk-in cooler so it maintains TCS* foods at 41F or less...Not corrected during 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.
3-302.12; Core - A container of flour was labeled "salt"; and a few bottles of sauces; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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 - One red cutting board had very dark stains and deep knife cuts...Cutting boards that have deep scratches and scoring shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting board.; 4-501.11; Core - Front upright refrigerator had torn door gaskets. Some wire storage shelves were rusty...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and door gaskets with similar approved equipment.; 4-502.11(A) and (C); Core - Lid/cover on large container of sugar was cracked and duck tape was used to keep it together...Food service utensils shall be kept in good repair...Replace damaged lid.
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 - Several wire storage shelves; push cart; sides/edges of upright refrigerator door; and fryer exteriors were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; displayed; or served the person-in-charge must have a valid Manager's Food Safety ServSafe or ANSI approved certificate on hand at the time of the inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority; There were noodles that were cooked and cooled down to 62F. The noodles were placed in a deep containers and covered. Foods must be cooled down by using the following methods: placing foods into smaller portions; placing foods into shallow pans; using heat transfer equipment; adding ice as an ingredient. CDI.. The food was placed into smaller containers and thinner portions.
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
6-303.11; Core; The lighting was dim in the dry storage room. Provide at least (10 foot candles) at a distance of (30 inches) above the floor in the dry storage areas.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The manager on duty did not have a Manager's Food Safety certificate on hand at the time of the inspection. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; The cooked noodles in the walk-in cooler were covered in plates and had a temperature of 51F. Food items must not be covered until the food reaches 41F or below. Foods can be cooled by using the following method: placing foods into smaller portion; using heat transfer equipment; using ice; leaving food uncovered if there is no risk of overhead contamination. CDI.. The food was slightly uncovered.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-502.11(B); Priority Foundation; The thermometer on hand was more than 20F off calibration. Food temperature measuring devices must be calibrated as often as necessary to ensure accuracy. CDI.. The thermometer was calibrated during the inspection.
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; Clean the storage shelves in the kitchen. Clean the shelves in the walk-in cooler. Clean around the cooking 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.