notedCode Observation: Staff observed multitasking with gloves without changing gloves to include handling of dirty/clean utensilsOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Staff observed multitasking with gloves without changing gloves to include handling of dirty/clean utensils; food products; cleaning tables/production areas with wiping cloths; chemical cleaner. Staff must change gloves between tasks and when glvoes are soiled to prevent cross contamination of food items; utensils. CDI: Staff were educated as well as PIC during inspection to redirect staff to change gloves at required times. 3-304.15 (A) Gloves; Use Limitation (P) SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The prep refrigerator at the cook line did not have a thermometer interiorly to monitor air temperatureEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The prep refrigerator at the cook line did not have a thermometer interiorly to monitor air temperature; CDI: A thermometer was provided during inspection for refrigerator. 4-204.112 Temperature Measuring Devices-Functionality (B) Except as specified in (C) of this section; cold or hot holding EQUIPMENT used for TCS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display.
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: Rice scoop was observed store din room temperature waterEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Rice scoop was observed store din room temperature water; CDI: Scoop was removed from room temperature water and placed in clean/dry container. 3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135F
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 reach in refrigerator upright and the 2 door reach in - rear kitchen has torn gaskets. Continue to replace refrigerator gaskets when they are in disrepair to prevent compromise of the refrigeration equipmentCleaning and sanitizing
Observation: The reach in refrigerator upright and the 2 door reach in - rear kitchen has torn gaskets. Continue to replace refrigerator gaskets when they are in disrepair to prevent compromise of the refrigeration equipment; The floor area of the walk in freezer is buckling/plan for repair of floor. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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.
majorCode Observation: The temperature of the wash solution in the warewash machine could not meet a minimum of 120F and was observed at 104FCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The temperature of the wash solution in the warewash machine could not meet a minimum of 120F and was observed at 104F; 107F; 110F. The hot water temperature at the dish sink was observed at a maximum of 117F when monitored; Evaluate the hot water supply and ensure the dish machine can reach a minimum of 120F. Verificaiton for corrective action by 8/14/26. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 120 F. Pf
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: The rear exterior door to secondary kitchen production area is not completely sealedPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear exterior door to secondary kitchen production area is not completely sealed; Operator has installed sweep where door meets on bottom; however the side section of the door is gapped which can allow for entrance of pests. Seal up this side section of the door. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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 Observation: The reach in refrigerator upright and the 2 door reach in - rear kitchen has torn gaskets. Continue to replace refrigerator gaskets when they are in disrepair to prevent compromise of the refrigeration equipmentCleaning and sanitizing
Observation: The reach in refrigerator upright and the 2 door reach in - rear kitchen has torn gaskets. Continue to replace refrigerator gaskets when they are in disrepair to prevent compromise of the refrigeration equipment; The floor area of the walk in freezer is buckling/plan for repair of floor. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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.
Observation: The non-food contact surfaces of the deli slicer has buildup of debris. Ensure that staff are reaching all parts of the slicer after use. 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.
notedCode Observation: The grout in the quarry tile floor is deteriorated in front of the cook line and the dish sinkCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The grout in the quarry tile floor is deteriorated in front of the cook line and the dish sink; Plan for replacement of grout in these areas so the floor is cleanable and buildup of food debris doe snot accumulated between tiles. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: The facility did not have instructions for clean up of a bodily fluid event. CDI: Instructions were provided for clean up. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Raw octopus; fish; beef in pans over/aside ready to eat foods in chef drawer. Ensure that utensils are separate for various raw products; not stored uncovered where splashout can occur wihtin the drawers (top; bottom; side by side) - can use lids. Ensure that when food products are removed for cooking upon order that drip does not occur on surrounding products. CDI: Discussed with operator and assisted moving cook temperature products away from possible cross contamination potential; lids and use of utensils to prevent contamination. Discussed glove usage; change between various raw products and using gloves as a utensil. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Food storage containers were stored clean and still had visible food residueCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Food storage containers were stored clean and still had visible food residue; glue from labels on the sides. CDI: Containers were removed to be cleaned; rewashed and sanitized. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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: Prepared kimchi dated from June 20Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Prepared kimchi dated from June 20; 2025; July 8; 2025 observed in walk in cooler stored in trash bags. Operator has been previously notified regarding datemarking wihtout a variance where shelf time exceeds 7 days after production. CDI: Operator discarded products during inspection. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect.
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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Spray bottles of sanitizer bleach spray observed in unlabeled bottles. CDI: Items corrected by labeling bottles during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-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.
majorCode Observation: Kimchi production to extend shelf life of product is concurrent. This is a repeat observation in previous inspections. Discussed with operator a variance application to obtain shelf life extension for kimchi production. Verification for date marking of product and development of variance July 25Other
Official wording
Variance obtained for specialized processing methods
Inspector’s notes
Observation: Kimchi production to extend shelf life of product is concurrent. This is a repeat observation in previous inspections. Discussed with operator a variance application to obtain shelf life extension for kimchi production. Verification for date marking of product and development of variance July 25; 2025. 8-103.11 Documentation of Proposed Variance and Justification (Pf) Provide the required information to obtain a variance to the regulatory authority
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Staff performing production tasks not wearing hair restraints during tasks. CDI: Staff obtianed hat during inspection. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff performing production tasks not wearing hair restraints during tasks. CDI: Staff obtianed hat during inspection. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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 Observation: Wiping clothes being used to wipe up food spillsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping clothes being used to wipe up food spills; production areas not stored in a sanitizer between use. CDI: Sanitizer buckets provided durin inspection. 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: The gasket on the reach in refrigerator in the prep area is torn. Ensure all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: Kimchi products stored in trash bags not approved for food contact. CDI: Products discarded during inspection. 4-101.11 Characteristics - Materials for Construction and Repair (P) Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colorsCleaning and sanitizing
Observation: The gasket on the reach in refrigerator in the prep area is torn. Ensure all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: Kimchi products stored in trash bags not approved for food contact. CDI: Products discarded during inspection. 4-101.11 Characteristics - Materials for Construction and Repair (P) Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions
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 Observation: The cooking pans used in food production are heavily encrusted with food/.grease deposits. ReplaceCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The cooking pans used in food production are heavily encrusted with food/.grease deposits. Replace; remove encrusted deposits. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observation: The interior section of the walk in refrigerator is accumulated with debris and microbial growth (floors/walls); Shelving rack has heavy accumulation within. Clean out and remove debris from floors; walls and ceiling of walk in refrigerator and ensure that a regular cleaning schedule is established. 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.
Observation: Handsinks; toilets in restrooms are not being maintained clean. Clean restrooms regularly as part of cleaning schedule. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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 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); Chlorine in the dishwashing machine was reading at a concentration less than 10ppm. For food contact surfaces; chlorine sanitizer shall be used at a concentration between 50-200ppm. CDI- Chlorine was changed out during the inspection and reached 50ppm.
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 3-501.16 (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); While improvements have been made since last inspection; cut cabbage was being stored too highly above the prep top cooler at was at 51F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool before a 4 hour period elapsed. Full points not taken due to improvements made.
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; Container of flour mixture was found with no label. 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; Utensil was being stored in room temperature water. If utensils are stored in water; the water shall either be at/above 135F or running. Another utensil was stored in a food container with its handle touching the food. If utensils are stored in food containers; they shall be stored with their handles above the food. Full deductions will be taken if this item is repeated again.
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); A few clean containers were found closely stacked 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); Reach-in coolers were found with torn gaskets. 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.
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; Repeat; Food containers being stored as clean had sticker residue on their non food contact surfaces. Fan above prep top unit has dust buildup and needs to be cleaned. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD 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.
2-401.11; Core; Employee beverages were found on a prep table and above food in a reach in cooler. Employees may drink from a closed container if they are stored in an area that does not allow potential contamination of food or clean equipment.
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.
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; Containers of cooked vegetables and tofu were holding above 41F in prep top coolers. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Tofu was voluntarily discarded and cooked vegetables were taken to new refrigeration to cool down.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Cut greens and noodles were found being held at room temperature and were held on time according to person in charge. No time marks were found on the food items. If time as public health control is used; the food items shall be labeled with he time they were removed from temperature control to determine when they must be discarded. CDI- PIC voluntarily discarded cut greens at 75F. Noodles closer to 41F were placed back in refrigeration.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core; Multiple containers of food ingredients were found with no labels. 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; Utensil was being stored in room temperature water. If utensils are stored in water; the water shall either be at/above 135F or running. Another utensil was stored in a food container with its handle touching the food. If utensils are stored in food containers; they shall be stored with their handles above the food.
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; Food containers being stored as clean had sticker residue on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD 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.
6-501.11; Core; Areas of floor have grout missing/low in the kitchen area. PHYSICAL FACILITIES shall be maintained 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.
2-401.11; Core; Observed uncovered personal coffee stored on top of dish machine. Observed uncovered personal beverage stored above dry goods on storage rack. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Observed team member cutting RTE zucchini with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. EHS provided training- - manager washed hands and donned gloves.
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.
5-202.12; Core; Observed hand sink hot water 82F; after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement. Manager will adjust hot water temperature.
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.
3-302.11; Priority Foundation; Observed repackaged raw pork stored directly above repackaged mixed vegetables inside tall freezer in backroom. Observed repackaged raw ground beef stored above repackaged raw squid. 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.
4-602.11; Core; Observed black residue on walls inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.; 4-601.11 (A); Priority Foundation; Observed sticker residue and food debris on clean pans stored as clean above prep sink and 3 comp sinks. Observed food residue on ice scoop and large scoop stored against wall at the grill. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed.
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.
3-501.18; Priority;Observed housemade items kimchi; miso paste holding with preparation date 2/16/24 through 2/28/24. Observed pickled radish; Chinese cabbage; and cooked beef held overnight without date marking. 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 discarded.
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.
3-501.13 ; Priority Foundation; Observed packages of beef ribs thawing in standing water; inside food prep sink.Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed under running water.
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.
6-501.11; Core; Observed damaged wall panel next to grill; with spray hose attached. Physical facilities shall be maintained 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.
3-302.11; Priority Foundation; Observed raw ground beef stored above cooked items inside tall freezer. 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.
4-601.11 (A); Priority Foundation;Observed several soiled dishes wet nesting stored on above food prep sinks with food debris and sticker residue. Observed dried food debris on knives inside holder. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed. ; 4-703.11; Priority;Observed dishes not immersed in sanitizer solution while team member was actively washing dishes manually; placing dishes on drying racks. . Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Team member set up 3 comp sink. ; 4-501.114; Priority; Observed chlorine sanitizer residual less than 10PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM. Call service provider.
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; Observed sweet potatoes; raw chicken; cooked bean sprouts; pickled radish; and kimchi holding above 41F. TCS foods shall be held at 41F or below- 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.
3-501.18; Priority;Observed buckets of kimchi with date 10/5/23.Cooked ribs and rice noodles inside tall freezer without date marking.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. Item discarded.; 3-501.17; Priority Foundation;Observed 5 gallon buckets of housemade kimchi with date marks 10/20 according to the PIC this is the date to begin serving the product after fermentation; while all other TCS foods were dated with the day of preparation- items discarded. 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. Discussed date marking procedures with operator to ensure all items are marked with either prep date or discard date all throughout facility.
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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation;Facility is making kimchi and has not obtained a variance to extend the self life. EHS observed several bulk containers in walk in cooler and kimchi held beyond 7 days. This item is a cooked product containing cut cabbage Operator discarded Five; 5 gallon buckets of housemade kimchi today. Before a variance from a requirement of this Code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority’s file on the food establishment includes: (A) A statement of the proposed variance of the Code requirement citing relevant Code section numbers (B) An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; Pf and (C) A HACCP PLAN if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the variance requested. Application for the variance can be found at http://www.wakegov.com/food/healthinspections/resources/Pages/HACCP.aspx; Verification Required
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.12; Core; Observed scored red cutting board. 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.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; Observed employee actively washing dishes in soapy water solution 94F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Hot water added.
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.