3-501.16 (A)(1) The fried chicken is 85F in the prep area. TCS FOOD shall be maintained at 135°F or above when held hot. CDI-The chicken was reheated to 216.
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 . . 3-501.16 (A)(2) Priority: Beef is 42F and chicken is 42F in the reach refrigerator. Tofu is 43F and noodles are 52F in the prep refrigerator. Except during preparationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
. . 3-501.16 (A)(2) Priority: Beef is 42F and chicken is 42F in the reach refrigerator. Tofu is 43F and noodles are 52F in the prep refrigerator. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI-The beef and chicken were placed in the walk-in cooler. The tofu and noodles were placed on ice.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.14 Wet wiping cloths on prep surfaces. Wet wiping cloths shall be held in sanitizer between use.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.13 (A); (B); (C ) Priority foundation: Chicken is being thawed in the prep area. Thaw chicken in cool running water in the prep sink or in the walk-in cooler. CDI-The chicken was placed in the 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; In the walk-in freezer there are cases of chicken stored on the floor. Food must be stored at least 6 inches above the floor. Food must be stored in a manner to prevent contamination.
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 2-402.11 An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hat; hair net or visor. CDI-This employee put a hat on once REHS saw her without a hat. This is a repeat item.
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.
4-205.10 Core: Domestic freezer in the prep area. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. This is a repeat item.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(2)Priority: Chicken wings are 75F in the prep area. Maintain TCS foods in cold holding at 41F or less. CDI-The chicken wings were voluntarily 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled cleaner in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. CDI-The cleaner was labeled once REHS spoke to PIC.
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 3-302.12 Unlabeled container of sugar and flour. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Unlabeled container of sugar and flour. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI-The PIC labeled the containers once REHS spoke to him.
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.
notedCode 2-402.11 Effectiveness - An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hat; hair net or visor. CDI-This employee put a hat on once REHS spoke to her.
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.
4-205.10 Domestic freezer in the prep area. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. This is a repeat item.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.114 Priority: Sanitizer is less than 50ppm of chlorine in a spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. The sanitizer was remixed to the correct concentration.
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 2-401.11 (A)Employee drinks on a prep surface. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A)Employee drinks on a prep surface. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. The employee drinks were removed from the prep surface once REHS spoke to PIC;
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 2-402.11 Core: Employees are handling food without a hair netEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: Employees are handling food without a hair net; hat or visor. Employees that handle food shall wear a hair restraint that is effective such as a hair net; hat or visor. This employee put a hat on once REHS spoke to PIC.
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 4-903.11(A)(C) Core: To go containers are stored on the floor. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Core: To go containers are stored on the floor. Store single-use and single-service articles 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.
4-205.10 Domestic freezer in the prep area. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were a few dishes stored as clean but had some food debris on the dishes. All dishes stored as clean must be free of debris. CDI.. The dishes were placed back at the three compartment sink to be washed again. There has been an improvement in the cleaning of the dishes. This is a repeat item but it was not severe enough today to take full credit.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf There were several potentially hazardous foods in the kitchen that were not date markedFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf There were several potentially hazardous foods in the kitchen that were not date marked; Date marking has improved but more work needs to be done. The cooked and raw chicken; lo mein; cooked shrimp; eggs; tofu; and bean sprouts must be date marked. The date marking can be consume by or preparation date. The foods will have a 7 day shelf life since all cold hold units must be maintained at 41F or below. CDI.. The food items were date marked during the 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Brown chicken boxes are being washed and used to stored food items in. The chicken boxes are to be used as food storage containers even if they are washed. Food items must be protected from contamination.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-use and single-service articles cannot be reused. Soy sauce buckets and brown chicken boxes are being used. The buckets and boxes are intended for single service use only.
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 4-501.11 Maintain equipment in good repair. The shelves in the walk-in cooler are very rusty.. All equipment must be in good repair. 4-205.10 Food EquipmentCleaning and sanitizing
4-501.11 Maintain equipment in good repair. The shelves in the walk-in cooler are very rusty.. All equipment must be in good repair. 4-205.10 Food Equipment; Certification and Classification (C) There is a domestic freezer in the kitchen. All equipment must be NSF or ANSI approved .
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Clean the meat prep and vegetable prep sinks. Clean the rinse compartment of the three compartment sink to remove the debris. Clean the sinks throughout the day to eliminate the chance of recontamination. CDI.. The sinks were 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.
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) A deep cleaning is needed throughout the entire kitchen. Clean the door handles on the cold hold units. Clean the gaskets on the cold hold units. Clean all the storage shelves . Clean the shelves in the walk-in cooler. Clean the speed racks. Clean around the wok and cooking equipment. Clean the outside of the food containers.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the sinks and food prep areas. Clean the floors near all the cooking equipment. Clean the floors at a frequency necessary to reduce build-up.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11 Ventilation Hood Systems; Drip Prevention (C) Clean the filters above the wok and deep fryers to remove the grease build-up. Exhaust ventilation hood systems in Food preparation areas including components such as hoods; fans; guards; and ducting must be cleaned to prevent the build-up of grease and oil.
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.
2-301.14 When to Wash (P) A cook had flour on his hands and he went into the walk-in cooler. The same employee touched clean dishes. Employees must wash their hand after engaging in activities that contaminate their hands. CDI.. The employee was informed on when proper hand washing must take place. CDI.. The employee went on to wash his hands when needed. The employee was properly washing his hands for 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. The cleaning of the dishes has improved but there were still a few dishes that were stored as clean that were greasy to the touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf The only food item that was date marked were the egg rolls. There were several foods that needed to be date marked but were not. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
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.
4-202.11 Food-Contact Surfaces - Cleanability (Pf) The shelves in the walk-in cooler are starting to rust. All 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.
notedCode 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. The food prep sinks needed to be 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.
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 shelves in the walk-in cooler to remove the debris. Clean the shelves in the dry storage area. Clean the speed racks and storage racks. Clean around the wok; deep fryers; and cooking equipment. Clean the gaskets on the cold hold units. Clean the door handles on the cold hold units. 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.
6-501.18 Cleaning of Plumbing Fixtures (C) Clean the sinks and toilets in the restrooms. All plumbing fixtures must be kept 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) The floor in the kitchen near the three compartment sink and food prep sinks. Clean the Floor around cooking equipment. Clean the floor in the dry storage area. The floor must be clean at a greater frequency to prevent the accumulation of debirs.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that were greasy to the touch. There were some dishes stored as clean that had wet food debris on the dishes. There has been some improvement on the dishes; but there is still work to done when it comes to cleaning the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink.
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; There was a pan of cut cabbage that was being held cold at 54F. This potentially hazardous food must be held cold at 41F. CDI.. The food was placed in the 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14; Core; In the walk-in cooler there were several buckets of sauces; chicken and bean sprouts that were stored on the floor. Food must be stored in a manner to prevent contamination. This was a general comment on the last inspection.
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; A rice scoop was left in seating water with a temperature of 92F. All in-use utensils must be stored in water with hot temperatures that range from 135F and above; or cold temperatures that are 41F and below.
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; Core; The shelves in the walk-in cooler were very rusty. All food service equipment must be in good repair and easy to clean. ; 4-205.10; Core; There was a chest freezer in the kitchen that appears to be a domestic freezer. In the walk-in freezer brown chicken boxes were being used again to store food items such as cooked pork. The chicken boxes All equipment must be NSF or ANSI approved.
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
4-501.14; Core; The prep sinks; sanitizer compartment and drain board was dirty and needed to be cleaned. Clean the prep sinks and three compartment sink throughout the day at a frequency necessary to prevent recontamination of Equipment and 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.
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 shelves in the walk-in cooler to remove the debris. Clean the storage shelves. Clean the gaskets on the cold-hold units. Clean around the wok and cooking equipment. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11; Core; Clean the filters above the wok and deep fryers to remove the grease build-up. Exhaust ventilation hood systems in Food preparations including components such as hoods; fans; guards; and ducting must cleaned to prevent the build up of grease and oil.
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.
2-301.15; Priority Foundation; Several cooks were washing there hands in the vegetable prep sink. Food employees shall clean their hands in a Handwashing sink or Approved automatic handwashing facility and may not clean their hands in a sink used for Food preparation or Warewashing; or in a service sink or curbed cleaning facility used for the disposal of mop water. CDI.. The employees were instructed on where proper handwashing was to take place. The employees washing their hands at the handwashing sink only 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.
4-601.11 (A); Priority Foundation; There were several dishes stored as clean that had wet and dried food debris on the dishes. There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. This is a repeat item from the last two inspections. CDI.. The dishes were placed at the three compartment sink to be washed again.
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; In the walk-in cooler and cold hold- units there were very few food items that were date marked. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items that required date marking were corrected.
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
3-305.12; Core; In the walk-in cooler there was several buckets of sauces and one bucket of bean sprouts that were stored on the floor. Food must be stored at least 6 inches above the floor. Food must be stored in a manner to prevent contamination. CDI.. The food items were placed on a shelf.
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.
4-205.10; Core; There was a chest freezer in the kitchen that appears to be a domestic freezer. All equipment must be NSF or ANSI approved. ; 4-501.11; Core; There was several shelves in the kitchen that were very rusty. All equipment must be in good repair and easy to 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.
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 shelves above the three compartment sink. Clean the shelves in the walk-in cooler and freezer. Clean the speed racks. Clean around the wok and cooking equipment. Clean the gaskets on the cold hold units. 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.
6-501.12; Core; Clean the floors and walls near the three compartment sink. Clean the floors and walls in the dry storage areas. Clean the floors and walls near the wok and cooking equipment to remove food debris. Physical Facilities must be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11; Priority Foundation; A plastic cup was filled at the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The PIC was instructed on what the handwashing sink is used for. The handwashing sink was only used for handwashing 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.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean that were greasy to the touch. There were a few dishes stored as clean that had the day dot stickers on the dishes. There were a few dishes stored as clean that had food debris on the inside of the dishes. Equipment Food-Contact Surfaces stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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; There was a pan of cut cabbage held cold 59F. This potentially hazardous food item must be held cold at 41F or below. CDI.. The cabbage was 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; In the walk-in cooler a bucket of bean sprouts and a bucket of soy sauce were stored on the floor. Food must be stored in a manner to prevent contamination. CDI.. The buckets of food were placed on shelves in the walk-in cooler.
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; A white plastic scoop was left in seating water. The water had a temperature of 99F. All in-use equipment must be left in seating water with a temperature of 135F and above or 41F and below. CDI... The scoop was taken out of the water.
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.
4-205.10; Core; There was a chest freezer that appears to be domestic. All equipment used in the kitchen must be NSF or ANSI approved.
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; Clean the shelves in the walk-in cooler to remove the food debris. Clean the shelves in the reach-in cold hold units. Clean around the cooking equipment. Clean the gaskets on the cold hold units. Clean the door handles on the reach-in cold hold units. Equipment must 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.
6-501.12; Core; Clean the floor and walls near the sinks and food prep areas. Clean the floors around the wok and cooking equipment. Physical Facilities must be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11; Core; Clean the vents to remove grease build-up. Exhaust ventilation hood systems in Food preparation and warewashing areas including components such as hoods; fans; guards; and ducting shall be designed to prevent grease or condensation from draining or dripping onto Food; Equipment; Utensils; and Single-Service items.
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.