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) The Quat sanitizer was showing sanitizer concentration under 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI... The sanitizer was corrected to 300 parts per million.
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 around the stove and grill areas. Clean the storage shelves. Clean the gaskets. Clean the shelves in the walk-in cooler. Clean equipment at a frequency necessary to remove debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) The floor is pitted in several areas throughout the kitchen. All physical facilities 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.
5-205.11 (B) There was a pan of lettuce and other food items stored on the handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI.. The items were removed and placed in the trash can.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3-501.16(A)(1) Lo Mein was held at 86F in a hot hold cabinetFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Lo Mein was held at 86F in a hot hold cabinet; Pad Thai was held hot 103F; Fried tofu was held hot 115; and scrambled eggs were held hot at 118. Maintain TCS foods in hot holding at 135F or above. -P CDI... These food items were reheated to 165F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) There were several ready-to eat and raw potentially hazardous foods in the walk-in cooler and cold hold units that were not date marked. Some raw and potentially hazardous 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 cold hold units must be maintained at 41F or below. CDI.. The food items were properly 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.
notedCode 3-501.19(B) (1) The establishment holds fried tofuOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (1) The establishment holds fried tofu; fried eggs and jasmine rice on time as public health for four hours. The approved items were not marked with the discard time. This is a repeat item but not severe enough to take full credit. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control.-P. CDI.. The food items were marked with the discard time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-307.11 Miscellaneous Sources of Contamination (C) Food items were stored on the handwashing sink. Food must be stored in a manner to prevent contamination. CDI... The food items were placed in the trash can. 3-305.12 Food StorageContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Food items were stored on the handwashing sink. Food must be stored in a manner to prevent contamination. CDI... The food items were placed in the trash can. 3-305.12 Food Storage; Prohibited Areas (C) There were several buckets of food that were stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.12 (F) There were several in-use utensils that was left in seating water. The water had a temperature of 85F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. The utensils were taken to the three compartment sink and washed.
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 4-501.14 The sanitizer compartment of the three compartment sink needed to be cleaned. There was fresh saniitzer in the sink. 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 The sanitizer compartment of the three compartment sink needed to be cleaned. There was fresh saniitzer in the sink. 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.
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 around the stove and grill arear. Clean the gaskets. Clean the storage shelves
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) The floor is pitted in several areas throughout the kitchen. All physical facilities 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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. There was a cutting board and wiping cloths stored at the handwashing sink. CDI... The items were removed from the handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried tofu was being held at 118F. Fried eggs were being held at 106F. These potentially hazardous foods must be held at 135F or above. CDI... The food items were reheated to 165 and above during the inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (1) The fried tofu has time rather than temperature approval but the item was not marked. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P CDI... The food item was marked with the correct time
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-901.12 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
4-901.12 Wiping Cloths; Air Drying Locations (C) Do not store wiping cloths on the splash guard of the handwashing sink. Store all wiping cloths in a manner to prevent contamination.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) The floor is pitted in several areas throughout the kitchen. All physical facilities 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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) - Noted no one available during inspection with Food Safety Manager Certification. Must have someone sitePermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) - Noted no one available during inspection with Food Safety Manager Certification. Must have someone site; at all hours of operation; with ANSI approved Food Safety Manager Certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C)-Observed employee beverages being stored over retail prep coolers in the kitchen. 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. CDI- Noted items relocated.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 4-602.11 (A) (5) - Observed an accumulation of pink organic build-up along the interior deflector lid in the bulk ice machine. Also noted black residue build up on the soda nozzle gaskets at the soda machine. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (5) - Observed an accumulation of pink organic build-up along the interior deflector lid in the bulk ice machine. Also noted black residue build up on the soda nozzle gaskets at the soda machine. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI- Education provided; items will be 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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) _ Observed a pan scramble eggs and noodles reading below 135 F in the hot hold cabinet. Maintain TCS foods in hot holding at 135F or above. CDI- Items 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Noted multiple TCS items (soups; sum tom sauce;panange curry and beef stock ) being held longer than 7 days in the walk in cooler and prep coolers. TCS items must only be held for a maximum of 7 days. CDI- discarded 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Noted date marking labels missing for multiple containers of baked tapioca; and pad Thai noodles in the walk in cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- items relabeled.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
majorCode Observation: Noted reminder missing for made-to-order salmon on lunch/dinner menu. Noted disclosure listed at bottom of menuFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
Observation: Noted reminder missing for made-to-order salmon on lunch/dinner menu. Noted disclosure listed at bottom of menu; but footnote missing next to undercooked Salmon Cho Cee dish. 3-603.11; Priority Foundation; B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Pf (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items; written information is available upon request; Pf (2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; Pf or (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. VR- EHS will return by March 14th to ensure menu revised.
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 3-501.13 Thawing (Pf) - Observed packs of ground raw pork thawing at room temp near the prep counter. Noted item temping at 36 F. Use approved thawing methods. hawing shall take place under running water of not more than 70FFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) - Observed packs of ground raw pork thawing at room temp near the prep counter. Noted item temping at 36 F. Use approved thawing methods. hawing shall take place under running water of not more than 70F; under refrigeration; or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted items relocated to the walk in cooler to thaw;
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
6-202.13 Insect Control Devices; Design and Installation (C) - Noted sticky fly trap; with exposed dead insect fragments; hanging in the prep kitchen area. Pest control devices can not leave insect parts or fragments on prep or storage surfaces. Ensure insect control devices are installed to minimize the risk of contaminating prep areas and food items.
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 - Noted a container of food stored on the floor in the walk in cooler unit. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 - Noted a container of food stored on the floor in the walk in cooler unit. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- container relocated.
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; Noted condenser unit leaking in the walk-in freezer. Noted ice build up coating the floor near the back of the walk in freezer. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2 4-501.12 Cutting Surfaces (C) - Noted cutting board surfaces are deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively 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.
6-501.16 Drying Mops (C)- Noted mops leaning against the wall in the mop sink area. Store mops for air drying after use. Replaced damaged mop holder at mop sink area. 6-201.17 (A) - Noted ceiling tile missing from the near the back of the prep kitchen. Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Replace ceiling tile.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C)-Observed employee food and beverages being stored over retail prep coolers in the kitchen. 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. CDI- Noted items relocated.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
criticalCode 3-402.11 Parasite Destruction (P)- Noted establishment provides undercooked salmon on the menu. FacilityFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 Parasite Destruction (P)- Noted establishment provides undercooked salmon on the menu. Facility; however; missing parasite destruction form for undercooked salmon. Salmon supplied by US Foods. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. VR- follow-up shall be conducted by 11/6/24.
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 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 (P)- Observed raw chicken skewers stored closely next to rewrapped portions of raw beef in the cooler drawer. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-602.11 (A) (5) - Observed an accumulation of pink organic build-up along the interior deflector lid in the bulk ice machine. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (5) - Observed an accumulation of pink organic build-up along the interior deflector lid in the bulk ice machine. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI- Education provided; items will be 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Noted multiple TCS items (soups; sum tom sauce; pho broth; sweet sticky rice and cooked pork) being held longer than 7 days in the walk in cooler and prep coolers. CDI- discarded 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Noted date marking labels missing for containers of cooked pork; cooked pork dumplings; custard and cut cantaloupe in the walk in cooler. Noted date marking label missing for steamed chicken and working containers of pre-cooked crab meat in the work top cooler as well. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- items relabeled.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf)- Establishment holds jasmine rice on time as public health (tphc) for 4 hours. Noted time stamp missing for jasmine rice. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. CDI- Education provided. item discarded
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Noted labels missing from a few working spray bottles of degreaser. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Noted bottles labeled.
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 Food Storage Containers Identified with Common Name of Food (C)- Noted label missing for working containers of sugar and squeeze bottles of oil. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Noted label missing for working containers of sugar and squeeze bottles of oil. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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 3-305.11 - Noted a container of food stored on the floor in the walk in freezer unit. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 - Noted a container of food stored on the floor in the walk in freezer unit. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- container relocated.
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.
4-502.11(A) - Noted low boy cooler no longer working at the central prep station. Also noted the soda machine (far right-hand side) no longer works. Maintain utensils in good repair. Have noted equipment repaired or removed. 4-501.12 Cutting Surfaces (C)- Need to replace cutting board at work top cooler unit. Noted cutting board deeply cut and stained. Resurface or replace cutting surfaces that can no longer be effectively 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.
minorCode 4-602.13-Observed and accumulation of residue build up and standing water in the low boy prep cooler. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13-Observed and accumulation of residue build up and standing water in the low boy prep cooler. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. 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.
6-501.16 Drying Mops (C)- Noted mops leaning against the wall in the mop sink area. Store mops for air drying after use. Replaced damaged mop holder at mop sink area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.17; Priority Foundation; Noted several TCS items missing date marking labels in the walk in cooler and front-end prep cooler. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Education provided; items relabeled.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Noted labels missing from a few working spray bottles of degreaser. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Noted bottles labeled.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Upon arrival; observed a tightly covered pan of cooked beef cooling in the walk in cooler. Noted cooked beef temping at 54 F during. 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- Pan loosely covered.
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.
3-501.13 ; Noted packages of ROP salmon being thawed inside vacuum sealed package. Cut vacuum sealed salmon from package when thawing to prevent botulism growth. Except as specified in ¶ (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF); Pf or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF); for more than 4 hours including: Pf (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking; or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF);(C) As part of a cooking process if the FOOD that is frozen is:(1) Cooked as specified under ¶¶3-401.11(A) or (B) or § 3-401.12; Pf or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT; with no interruption in the process; Pf or (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in ¶ (B) of this section. CDI- Education provided Priority Foundation;
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; No sanitizer available to store wet wiping cloths. Wiping clothes used to wipe down food production areas ar not stored in a sanitizer between use.3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D). CDI: PIC placed wiping clothes in sanitizer bucket as corrective
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.
4-501.11; Core; Noted condenser unit leaking in the walk-in freezer. Also noted ice build-up along the sides of the walk-in freezer door panel. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2
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: Noodles are being cooked and cooled in walk in then transferred to hot holding cabinet for reheating. Cooked beef was also observed sitting in hot holding cabinet for reheating. Observed noodles at 85F/85F and beef was at 74F. Product was sitting in hot holding cabinet for hour. 3-403.11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Noodles are being cooked and cooled in walk in then transferred to hot holding cabinet for reheating. Cooked beef was also observed sitting in hot holding cabinet for reheating. Observed noodles at 85F/85F and beef was at 74F. Product was sitting in hot holding cabinet for hour. 3-403.11; A) Except as specified under par.par. (B) and (C) and in par. (E) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds. P CID: Operator transferred product to the cookline to rapidly reheat. (179F; 168F) Discussed changing process to hold noodles just cold; or to apply time when pulled from refrigeration after being cooked/cooled.
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.
majorCode Observation: The PIC states that beef is offered cooked to order but the product on the menu is not identified as a cooked to order product through a disclosure. A consumer advisory statement is on the menu but there is not a food identified for this advisory statement. Identify the beef by providing an asterisk on the beef dish offered cooked to order. 3-603.11Food temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
Observation: The PIC states that beef is offered cooked to order but the product on the menu is not identified as a cooked to order product through a disclosure. A consumer advisory statement is on the menu but there is not a food identified for this advisory statement. Identify the beef by providing an asterisk on the beef dish offered cooked to order. 3-603.11; Priority Foundation; B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Pf (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items; written information is available upon request; Pf (2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; Pf or (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. Pf CDI: PIC added stars to menu for corrective action.
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.
minorCode Observation: ROP fish filet products observed still sealed in packaging during thaw in the walk in. Bags of frozen shrimp observed in plastic food container in prep sink not under running water. Water was cut on during inspection for corrective action. 3-501.13 Thawing. Except as specified in (D) of this sectionFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: ROP fish filet products observed still sealed in packaging during thaw in the walk in. Bags of frozen shrimp observed in plastic food container in prep sink not under running water. Water was cut on during inspection for corrective action. 3-501.13 Thawing. Except as specified in (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF); Pf or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF); for more than 4 hours including: Pf (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking; or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF); (C) As part of a cooking process if the FOOD that is frozen is: (1) Cooked as specified under 3-401.11(A) or (B) or § 3-401.12; Pf or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT; with no interruption in the process; Pf or (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. Core;
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.
minorCode Observation: Wiping clothes used to wipe down food production areas ar not stored in a sanitizer between use.3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping clothes used to wipe down food production areas ar not stored in a sanitizer between use.3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D). CDI: PIC placed wiping clothes in sanitizer bucket as corrective action.
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: Gaskets on walk in and prep refrigerator poor repair. The two door prep refrigerator is still not in working condition. 4-501.11Cleaning and sanitizing
Observation: Gaskets on walk in and prep refrigerator poor repair. The two door prep refrigerator is still not in working condition. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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 low temp dish machine is unable to reach a minimum of 120F during both wash and rinse cycling. 4-501.110Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The low temp dish machine is unable to reach a minimum of 120F during both wash and rinse cycling. 4-501.110; Priority Foundation; (B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49 C (120 F). Pf Verification for corrective action needed by 2/17/2024.
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 non food contact surfaces of the ice machineCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non food contact surfaces of the ice machine; gaskets on refrigeration units are accumulated with debris. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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 faucet handle on the dish sink is not shutting off hot water flow due to disrepair. The hand sink at the wait station is not draining properly. Wastewater pipe on hand sink is in poor repair wrapped with towel and plastic strip. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The faucet handle on the dish sink is not shutting off hot water flow due to disrepair. The hand sink at the wait station is not draining properly. Wastewater pipe on hand sink is in poor repair wrapped with towel and plastic strip. 5-205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode Observation: The walls behind the ice machine have accumulation of dust and debris. Areas of floors under and behind equipment/rear storage areas are accumulated with debris.6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The walls behind the ice machine have accumulation of dust and debris. Areas of floors under and behind equipment/rear storage areas are accumulated with debris.6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; Observation: The two door prep refrigerator is not working. Remove the prep refrigerator in poor repair or repair. 6-501.114; Core; A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
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.