No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Employee used bare hands to pull ready to eat food out of the preparation cooler for service. Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval; food employees may not contact 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. CDI-Contacted food was voluntarily discarded. Employee was directed to use gloves; tongs; or other utensils to remove food items for service. Tongs were placed in unit.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several containers of food; including washed and peeled onions; were stored directly on floor in the walk in cooler and freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. More shelving is needed to store food properly. CDI- Food was moved to shelves today.
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.
4-501.11; Core; Walls and doors in the walk in freezer are rusting. Shelving under preparation tables is peeling and rusting. Maintain equipment in good repair. Replace rusting 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.
minorCode 4-601.11 (B) CoreCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Core; The fryer and shelving throughout the kitchen; as well as the hood above the grill line had dust and grease; and food residues. Gaskets on the walk in cooler and reach in coolers had black residues. Maintain non food contact surfaces of equipment clean. 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.
4-601.11(A); Priority Foundation; The meat breading tumbler has old flour and food residues on the sides and interior of the equipment. Equipment food contact surfaces and utensils shall be clean to sight and touch. Ensure this item is cleaned thoroughly after each use. CDI-Equipment was dismantled and cleaned and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chicken was left in a large; deep pan on the counter at room temperature for cooling. 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-Chicken was moved to a baking sheet and moved to the walk in cooler to rapidly chill. Move food to walk in cooler when it is around 135F to begin cooling process. Food cooled 13 degrees in 20 minutes. .
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
3-305.11; Core; Several containers of food were stored directly on floor in the walk in cooler and freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. More shelving is needed to store food properly. Food was moved to shelves today.
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.
4-501.11; Core; Walls and doors in the walk in freezer are rusting. Shelving under preparation tables is peeling and rusting. Maintain equipment in good repair. Replace rusting 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The 3-compartment sink drain boards were soiled. Ware washing 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. CDI-Sink was cleaned and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11 (B) CoreCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Core; The fryer and shelving throughout the kitchen; as well as the hood above the grill line had dust and grease; and food residues. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw chicken was stored above raw and cooked beef and pork in the walk in freezer. Repackaged meats must be stored according to food storage chart on walk in cooler. CDI-Foods were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Egg rolls; dumplings; Rangoon; and tofu in the small reach in cooler were not labeled with the preparation date. Refrigerated; ready to eat; TCS foods must be marked with the date that they were cooked or opened from packaging. Pork was not relabeled with defrost date. CDI-Foods were labeled.
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 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 (Core); The drainboard on the dirty side of the 3-compartment sink was soiled. Maintain the 3-compartment sink clean. CDI-Sink was cleaned.
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) CoreCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Core; The fryer and shelving throughout the kitchen; as well as the hood above the grill line had dust and grease; and food residues. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; A few lights over the grill line were burned out. Provide required lighting intensity. Replace burned light bulbs.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Food in the small reach in cooler was holding at 47F. Interior ambient air was 44F. TCS foods must be cold held at 41F or below. CDI-Food was removed and voluntarily discarded. Reach in cooler will be serviced. EC will return next week to verify that unit is holding foods at 41F 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling foods were stored in large; deep pans with plastic wrap covering it. 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. Leave food uncovered; if it can be protected from splash. CDI-Food was moved into shallow pans; and left uncovered on top shelf of walk in cooler. Cooling methods poster in Mandarin was provided to PIC via email. .
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Priority Foundation); There were house flies and other flying insects in the kitchen. The screen on the door is peeling off the door; and the door was not fully closed; allowing insects to enter. Pests must be controlled. CDI-Flies were shooed out; the screen was repaired with tape; and the door was closed.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Raw beef marinating in 3-compartment sink was exposed to splash when employee rinsed rags in another compartment. Food must be protected from splash; dust; sneezes; etc. CDI-Employee was redirected to rinse rags in another sink; and to clean and sanitize sinks after use.
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.
3-304.14(B); Core; There was a wet wiping cloth stored on the prep table in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloth was moved to sanitizer bucket.
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) CoreCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Core; The fryer and shelving throughout the kitchen; as well as the hood above the grill line had dust and grease; and food residues. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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.
5-501.16 (C) There is no trash can to discard paper towel follow handwashing. The large trash can is covered with a pan of egg rolls. Provide waste bins/trash can at the handwash sink to discard paper towel. Today a bucket was converted to a trash can and trash bag added. Keep a trash can at the handwashing sink.
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 Where to Wash (Pf) Hands are washed with No Soap in the 3 compartment ware washing sink. Wash hands in a handwashing sink and use soap. Do not wash hands in the dishwashing sink. Handwashing was redirected today to the handsink that included use of soap.
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 5-205.11 (A) Handwashing sink is used to store covers/lids. Keep the handwashing clearHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) Handwashing sink is used to store covers/lids. Keep the handwashing clear; free of storage. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Do not store items inside the hand sink. Covers were removed. . . 6-301.11 Handwashing Cleanser; Availability (Pf) Soap is not dispensing; not available at the handwashing sink. Keep soap at the hand washing sink for hand washing. Soap is available by the conclusion 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Noodles 60 degrees F; held on the table with rice warmers. Noodles are not stored in the refrigerator. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Noodles were moved to the refrigerator and other cooked food stored at room temperature was labeled today with 4 hour time holding.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Dumplings; won tons are 52F in a plastic container; Soft cooked chicken 53F. Quickly cool foods. Use methods such as open/vented shallow metal pans. Cold air must flow around product to remove the heat. -Pf Food was transferred to two containers today. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Small roach active when rice table was moved away the wall. Maintain the kitchen free of pests. Hot water kettle shall be moved for cleaning. Clean the walls. Employee removed the observed roach today.
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 4-501.16 (A) Do not use a warewashing sink for handwashing. Wash hands in the handwashing sink. Handwashing was redirected today. . . 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.16 (A) Do not use a warewashing sink for handwashing. Wash hands in the handwashing sink. Handwashing was redirected today. . . 4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3 compartment ware washing sink is not clean. There is black build up inside the 3rd compartment in the lower corner. Clean the sink every day with dish detergent / soap. 4-303.11; Priority Foundation; Detergent dispenser at the ware washing sink is filled with water. Cleaning agents; detergent; soap shall be available. Water filled dispenser was replaced with Dawn dish detergent containing dispenser.
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) Shelves are not clean. Clean all shelving in the restaurant. Keep equipment 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 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) There is a lot of food held at room temperature; not refrigerated: Spring Rolls; Egg Rolls; White Meat Chicken; Sweet & Sour Chicken; Crab Rangoon; Fried Chicken Wings; more chicken; noodles. Hold food at 135F and hotter ~or~ at 41F and colder. Alternative is to hold food according to the rule: Time as a Public Health Control. Today we wrote Time Holding Procedures detailing each food that will be held at room temperature; How the food will be labeled (masking tape or writing with a marker on the plastic wrap); time will be written for 4 hours from the time it finished cooking / or time removed from the refrigerator and time 4 hours later (example 12:00 to 4:00pm; 4:00 to 8:00pm); and that any food that remains at 4 hours is trashed. Pans of food were labeled today
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 3-501.15 Cooling Methods (Pf) White Meat Chicken 60 degrees F in the walk in cooler in plastic container six inches deep. Rapid cooling methods is needed. Spread Chicken out into shallow layer and store inside the walk in cooler until it reaches 41FFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) White Meat Chicken 60 degrees F in the walk in cooler in plastic container six inches deep. Rapid cooling methods is needed. Spread Chicken out into shallow layer and store inside the walk in cooler until it reaches 41F; then chicken may be moved to a different containers. Chicken was moved to a shallow metal pan upon request. . . Egg Rolls are spread out on several metal sheet pans which is good; but they are at room temperature. Food shall cool from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Egg Rolls should not remain out of refrigeration for more than one hour. Consider purchasing a speed rack to store the pans. Stickers and guidance documents provided today and discussion about moving food to 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.
5-205.11; Priority Foundation; Handwashing sink in the kitchen is used for storage including cardboard and plastic bag. Keep handwashing sink clean and ready for use. Do not store items in the handwashing sink. Items removed
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; Food Preparation Sinks are not clean. Two sinks are used for storage of buckets; lids; boxes; equipment; plastic ice tray; miscellaneous metal pieces; etc. Sinks shall be cleared and effectively cleaned and sanitized. . . Several plastic bus tubs are used to store cooked chicken inside the walk in cooler. Black cuts and areas observed on some. Plastic bus tubs are not appropriate for cooked food storage. Replace plastic bus tubs with clean and cleanable containers such as metal hotel pans. . . Rice Paddle is not clean with black on the handle. Replace the rice paddle with clean and cleanable utensil. . *follow up will be conducted
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Pests/bugs are active on the food preparation sink labeled for vegetables. The premises shall be maintained free of insects and pests. Significant amount of items were removed from the sink today to begin the cleaning process.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food is thawing in the center of the ware washing sink. Sink is not clean and is has many dirty dishes. Two food preparation sinks are used for storage and not available for food preparation. Sinks shall be cleared and cleaned so they can be used for food preparation as intended. Add shelving above the sinks if needed for storage. Avoid putting food in the dish washing sink.
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.
4-501.11; Core; Shelves inside the walk in cooler are rusty; deteriorating. Maintain equipment in cleanable condition.; 4-202.11; Priority Foundation; Covers for buckets are stored in the vegetable prep sink. Lids that have sharp interior angles are not appropriate for reuse. Discard lids with crevices. . . Small Cutting board is black. Discard when cutting boards can no longer be effectively cleaned. Items taken outside today
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
4-303.11; Priority Foundation; Detergent dispenser at the ware washing sink is filled with water. Cleaning agents; detergent; soap shall be available. Water filled dispenser was replaced with dish detergent containing dispenser.
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; Interior of the walk in cooler needs cleaning. Interior walls; shelves and surfaces around the fans inside the walk in cooler are not clean. Shelves in the kitchen need cleaning and organizing. Refrigerator door handles are not clean. Maintain equipment clean and free of 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.
6-501.18; Core; Handwashing Sink and soap dispenser are not clean. The soap dispenser in the kitchen dispensed a plug of build up into my hand; indicating lack of use. Thoroughly clean the handwashing sink and soap dispenser.
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; Floor is not clean. Toilet room door has a lot of unclean build up. Ceiling vent is dusty. Maintain physical facilities 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.
2-103.11 (A) - (P); Priority Foundation; The PIC is not ensuring that employees monitor food temperatures. The PIC is responsible for ensuring that foods are held at safe temperatures. CDI-Explained PIC duties to PIC.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC was not a certified food protection manager. The PIC shall have passed an exam as part of an ANSI-accredited food protection manager course. CDI-PIC plans to sign up for course. List of approved courses here; and sent to PIC email address on file: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
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; Multiple TCS (Time/Temperature Control for Safety) foods were left on the counter without time or temperature control. TCS foods shall be cold held at 41F or below. CDI-Foods above 50F were voluntarily discarded. Foods at or below 50F were moved to the walk in cooler to chill. Educational materials on proper holding temperatures in Mandarin provided to PIC.
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.
5-501.17; Core; The trash can in the restroom needs a lid. Please obtain a trash can with a lid for the restroom.
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; Tongs; a knife; and meat grinder stored as clean had food residues on them. Food contact surfaces shall be clean to sight and touch. CDI-Items were moved to the 3-compartment sink to be cleaned.
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; Several containers of food stored on the counter were holding above 41F (See above chart). TCS (Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Foods were moved to walk in to cool down. Discussed storing food in reach in near grill line rather than on counter at grill line to keep food at 41F or below with PIC.
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; Core; Several wet wiping cloths were stored on counters in between uses. Wet wiping cloths shall be stored in a sanitizing solution when not in use. CDI-Sanibucket was set up to hold wet wiping cloths.
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 3-compartment sink was soiled around the handles; and inside all 3 compartments had food residues. Ware washing equipment shall be washed at least once per day; and shall be maintained clean to avoid re-contaminating equipment. Clean the 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.