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) Raw chicken was stored on container of cooked noodles in walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Chicken placed on bottom shelving. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Multiple containers of food did not have lids or coverings when stored in lower compartments of make-line prep coolers. Ensure food is stored with lids or coverings when not in-use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Yoghurt and yoghurt sauces within front lower display cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was relocated to walk-in cooler and cooler temperature was adjusted by PIC. Do not store food within cooler without verifying it is capable of maintaining 41F or less.
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) Multiple containers of cooked foods were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC stated that these items were prepared on Monday. Labels were added to food.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Cooked rice was stored directly below handwashing sink along make-line. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Do not store food below plumbing. CDI: Rice 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers in dish area were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Avoid stacking equipment while wet.
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. Gaskets on multiple prep coolers and reach-in cooler were torn. Make-line prep cooler was leaking with liquid pooled on bottom shelving. Equipment shall be maintained in good repair. Repair or replace items noted. 4-101.17 WoodCleaning and sanitizing
4-501.11 Maintain equipment in good repair. Gaskets on multiple prep coolers and reach-in cooler were torn. Make-line prep cooler was leaking with liquid pooled on bottom shelving. Equipment shall be maintained in good repair. Repair or replace items noted. 4-101.17 Wood; Use Limitation (C) Wooden utensils are being used for food preparation. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). Remove wooden 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.
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) Doors; shelving; gaskets; and sides of prep coolers; walk-in cooler; and tall reach-in coolers throughout kitchen were soiled with food and other debris. Sides of cook-line equipment was soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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) Floors and walls throughout kitchen were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors.
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.
2-102.12 (A) Certified Food Protection Manager (C) Facility did not have a certified food protection manager present. A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. CDI: EHS provided list of ANSI-approved courses (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.
notedCode 3-202.15 Food packaging must be in good conditionContamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-202.15 Food packaging must be in good condition; intact and protect the food inside (Pf) Some cans of condensed milk and tomato sauce were dented along hermetic seals. CDI: PIC voluntarily discarded cans.
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 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) Raw chicken was stored above lamb in far-most make-line prep cooler. Raw chicken was being prepared at vegetable prep sink. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Cooler was rearranged. Vegetable prep sink was cleaned and sanitized and raw chicken was moved to poultry sink for continued preparation. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Multiple containers of food did not have lids or coverings when stored in lower compartments of make-line prep coolers. Ensure food is stored with lids or coverings when not in-use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.19 Time as a Public Health Control (Pf) All food on the buffet-line had not been labeled with the time of temperature removal. When using time a public health controlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) All food on the buffet-line had not been labeled with the time of temperature removal. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Food that was maintained above 41F and below 135F were voluntarily discarded by PIC. Time labels added for food that was still below 41F and above 135F. All food must be labeled with the times of temperature removal. Facility maintains a log for usage of time as a public health control and all other dates were adequate to requirements. REHS spoke to ownership over the phone and he stated that it is typically his responsibility to log these food items; but he was absent during the inspection. He stated he would train another staff member to ensure coverage is met during times of absence.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraints at the start of inspection. Food employees shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraints at the start of inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. CDI: Hair restraints donned.
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 3-302.14 Protection from Unapproved Additives (P) Mustard seed oilOther
Official wording
Food additives: approved & properly used
Inspector’s notes
3-302.14 Protection from Unapproved Additives (P) Mustard seed oil; only approved for external uses; was being used for marination of chicken. Food shall be protected from contamination that may result from the addition of unapproved additives. CDI: PIC removed oil from facility and stated he will switch to another alternative. Zero-points deducted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drink was stored on prep sink prep area with facility food. Areas designated for employees to eatFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drink was stored on prep sink prep area with facility food. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Store employee food in designated areas where contamination of facility food may not occur.
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 3-501.14 Cooling (P) LargeFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Large; deep container of curry had a temperature range of 33-46F within walk-in freezer. Container of curry was prepared night prior at 11 PM and was allowed to cool over night. Temperature controlled for safety foods shall be cooled to 70F from 135F within two hours and cooled to 41F from 135F within 6 total hours. CDI: Curry was voluntarily discarded by 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.
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) All TCS food items within the leftmost make-line flip top cooler were maintained above 41F due to door being left open by overcrowding of cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Containers of potatoes were voluntarily discarded by PIC. All other TCS food items were moved to walk-in freezer to rapidly cool to 41F. Repeat violation.
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
7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizing solution within 3-compartment sink had a concentration greater than 200 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Sanitizing solution was diluted by 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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. REHS observed multiple live flies throughout kitchen and dry storage areas. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Eliminate harborage conditions and continue pest control treatment of facility to prevent pest accumulation. Repeat.
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 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Containers of food were stored on floor throughout kitchen and within walk-in cooler. Cooked rice was stored directly below handwashing sink along make-line. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food 6 inches above floor. Do not store food below plumbing. 3-307.11 Miscellaneous Sources of Contamination (C) Facility storing dry storage food in back room without ceiling tiles and cove base flooring. Food shall be protected from miscellaneous or environmental sources of contamination. Relocate food into kitchen or ensure that hallway flooring is in good repair; flooring is equipped with cove base; and ceiling tiles are installed with grid caulked to wall. Repeat. PIC stated that items will be relocated back into kitchen.
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 4-903.12 Do not store single-use and single-service articles in toilet roomsEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Open boxes of to-go containers are being stored in storage cabinets outside of restaurant backdoor. PIC stated that these items are overflow and are not currently being used. Remove these items. Repeat. PIC began process of removing items during reinspection.
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 4-501.12 Cutting Surfaces (C) Multiple plastic cutting boards were melted and heavily scored on each flip-top make-line. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing
4-501.12 Cutting Surfaces (C) Multiple plastic cutting boards were melted and heavily scored on each flip-top make-line. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace damaged cutting boards. Repeat. Half-points deducted due to PIC presenting order placed for new cutting boards. 4-501.11 Maintain equipment in good repair. Right-most kitchen prep cooler door was loose and fell off the hinges during inspection. Gaskets on multiple prep coolers and reach-in cooler were torn. Equipment shall be maintained in good repair. Repair or replace items noted. Repeat. Half-points deducted due to PIC presenting scheduled repair for items noted.
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) Doors; shelving; gaskets; and sides of prep coolers; walk-in cooler; and tall reach-in coolers throughout kitchen were soiled with food and other debris. Sides of cook-line equipment was soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat.
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.
5-205.15 Maintain a plumbing system in good repair. 3-compartment sink and dish machine sink were leaking. A plumbing system shall be maintained in good repair. Repair leaks. Repeat. Half-points deducted due to PIC presenting purchase piping for plumbing.
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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Flooring within walk-in cooler was torn and broken. Wall tiles near front kitchen swing door were broken. Physical facilities shall be maintained in good repair. Repair walk-in cooler floor and walls. Repeat violation. Half-points deducted due to PIC presenting scheduled repairs to REHS.
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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drinks and food were stored on make-line prep tables and with facility food. Areas designated for employees to eatFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drinks and food were stored on make-line prep tables and with facility food. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Store employee food in designated areas where contamination of facility food may not occur.
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink nearest to make-line was being used for storage of soiled equipment. Handwashing sink nearest to dish machine was blocked by rolling cart. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Items removed from handwashing sink and PIC reminded that handwashing sinks may not be used for purposes other than handwashing.
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 3-302.11 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) Raw shrimp was stored directly above ready-to-eat sauce. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged and storage order chart was reviewed with PIC. Repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Two containers of chicken; one container of cooked spinach; one container of paneer; one container of tomatoes; and one container of goat were maintained above 41F within right-most prep cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: All food was voluntarily discarded by PIC. Ambient temperature of prep cooler was 46F. Facility may not use prep cooler until repairs are completed.
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) Multiple containers of curry; cooked chicken; cooked goat; yoghurt sauces; and milk were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC stated that these items were prepared on Sunday in preparation of facility closure on Monday. Labels were added to food.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 3-501.19(B)(3) 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). Cooked carrotsOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) 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). Cooked carrots; paneer; butter chicken; fish 65; chana masala; portioned rice; and 3 pots of biryani rice were not labeled with the time that the food was removed from temperature control. Facility is inaccurately labeling TCS foods that uses TPHC by labeling each item as 11-2:30 PM; despite being prepared at a later time. PIC stated that it is his responsibility to label each item and that the items were not labeled because he was preoccupied with accompanying REHS. CDI: Food items were labeled with the time of preparation during inspection. Facility will begin implementation of logbook to record times that food is removed from temperature control as part of voluntary risk control plan issued by REHS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 Thawing (Pf) Frozen chicken was thawing in a prep sink without 70F running water. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Food was placed into a bin with water overflowing over the top.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-302.12 Food Temperature Measuring Devices (Pf) Facility does not have a readily accessible thermometer. PIC stated that one of his employees took the thermometer home. A food temperature measuring device shall be provided and readily accessible. REHS will verify (VR) that facility acquires thermometer.
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 6-501.112 Remove dead or trapped birdsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112 Remove dead or trapped birds; insects; rodents; and other pests. REHS observed a dead mouse on the floor in the middle of the dry storage room. Dead or trapped birds; insects; rodents; or other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation. CDI: Dead mouse was removed. PIC stated that restaurant was closed on 6/23/2025 for pest control operations. 6-501.111 Keep the premises free of insects; rodents; and other pests. REHS observed multiple live flies throughout kitchen and dry storage areas. REHS observed one live cockroach on the wall within the dry storage area. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Eliminate harborage conditions and continue pest control treatment of facility to prevent pest accumulation.
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 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Containers of food were stored on floor throughout kitchen; within walk-in cooler; and within walk-in freezer. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food 6 inches above floor. 3-307.11 Miscellaneous Sources of Contamination (C) Facility has begun storing dry storage food in back room without ceiling tiles and cove base flooring. Food shall be protected from miscellaneous or environmental sources of contamination. Relocate food into kitchen or ensure that hallway flooring is in good repair; flooring is equipped with cove base; and ceiling tiles are installed with grid caulked to wall.
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 2-303.11 Prohibition - Jewelry (C) Employee was preparing food while wearing a loose bracelet. Except for a plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C) Employee was preparing food while wearing a loose bracelet. Except for a plain ring; food employees may not wear jewelry on their hands or arms. Do not wear hand or arm jewelry; other than a plain band ring; while preparing food.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers are being stored in storage cabinets outside of restaurant backdoor. Bulk container lids are being stored in mop sink. PIC stated that these items are overflow and are not being used. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. If these items are not being used; remove all unnecessary items. Otherwise; store in areas where they are not exposed to contamination. Repeat violation.
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 4-903.12 Do not store single-use and single-service articles in toilet roomsEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Open boxes of to-go containers and metal containers are being stored in storage cabinets outside of restaurant backdoor. PIC stated that these items are overflow and are not currently being used. Remove these items.
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 4-501.12 Cutting Surfaces (C) Multiple plastic cutting boards were melted and heavily scored on each flip-top make-line. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing
4-501.12 Cutting Surfaces (C) Multiple plastic cutting boards were melted and heavily scored on each flip-top make-line. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace damaged cutting boards. 4-501.11 Maintain equipment in good repair. Right-most kitchen prep cooler door was loose and fell off the hinges during inspection. Gaskets on multiple prep coolers and reach-in cooler were torn. Equipment shall be maintained in good repair. Repair or replace items noted.
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) Doors; shelving; gaskets; and sides of prep coolers; walk-in cooler; and tall reach-in coolers throughout kitchen were soiled with food and other debris. Sides of cook-line equipment was soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat.
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.
5-205.15 Maintain a plumbing system in good repair. 3-compartment sink and dish machine sink were leaking. A plumbing system shall be maintained in good repair. Repair leaks.
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.
5-502.11 Frequency - Removal (C) Cardboard boxes and other refuse was accumulating behind restaurant backdoor. Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Remove items listed.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Flooring within walk-in cooler was torn and broken. Wall tiles near front kitchen swing door were broken. Physical facilities shall be maintained in good repair. Repair walk-in cooler floor and walls. Repeat violation. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls throughout kitchen were soiled with food and other debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat violation.
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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drinks and food were stored on make-line prep tables and with facility food. Areas designated for employees to eatFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drinks and food were stored on make-line prep tables and with facility food. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Store employee food in designated areas where contamination of facility food may not occur.
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 3-302.11 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) Raw chicken was stored directly on top of containers of ready-to-eat foods within walk-in cooler and make-line cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged and storage order chart was reviewed with PIC. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Can opener was soiled with food debris. Plates at buffet line and bowls on make-line; stored as clean; were soiled with food debris. CDI: Dishes were sent to dish machine for further cleaning. Can opener was cleaned and sanitized by PIC. Repeat.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stored outdoors on wire rack behind restaurant. Metal containers in dish area were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Remove containers from outdoors and avoid stacking equipment while wet. Repeat. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) At the buffet area; the tableware is displayed at the table in a way that exposes the entirety of the utensil; without protection of the food-contact side. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. Store this tableware so that the food-contact side is protected.
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 4-601.11 (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) Doors of prep coolers on make-line and shelving within walk-in cooler were soiled with food and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Flooring within walk-in cooler was torn and broken. Physical facilities shall be maintained in good repair. Repair walk-in cooler floor. Repeat; Half-points deducted due to noted improvements and repair of other flooring. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls throughout kitchen were soiled with food and other debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat.
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 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sinks were being used as dump sinks throughout kitchen. Handwashing sinks were being used for storage of water bottles and utensils in rear kitchen and server area. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Items removed from handwashing sink and PIC reminded that handwashing sinks may not be used for purposes other than handwashing. 6-301.11 Handwashing CleanserHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sinks were being used as dump sinks throughout kitchen. Handwashing sinks were being used for storage of water bottles and utensils in rear kitchen and server area. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Items removed from handwashing sink and PIC reminded that handwashing sinks may not be used for purposes other than handwashing. 6-301.11 Handwashing Cleanser; Availability (Pf) Handwashing sink nearest to dish area did not have soap available. Each handwashing sink or group of handwashing sinks shall be supplied with handwashing cleanser. CDI: Soap added to sink by PIC.
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 3-302.11 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) Raw chicken was stored above multiple ready-to-eat foods on storage racks within walk-in cooler. Raw lamb was stored above ready-to-eat foods within leftmost make-line prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged and storage order chart was reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Can opener and insert were soiled with food and other debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Can opener was placed in dish area for further cleaning by PIC.
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) Cooked rice was maintained below 135F within rice warmer. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Rice portions were reduced and excess rice was placed in cooler to rapidly cool to 41F.
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) 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) Cabbage; chicken; cooked vegetables; lambs; masala; yoghurt; and paneer were maintained above 41F on make-line flip top units and in the service area's flip top unit. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: All TCS food was moved to walk-in freezer to rapidly cool to 41F by 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Bottle of degreaser was not labeled. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added by 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 Food Storage Containers Identified with Common Name of Food (C) Containers of spicesFood 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) Containers of spices; bottles of oils; and bottles of food colorings were not labeled. Working containers holding food/food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; salt; spices; sugar; etc. shall be identified with the common name of the food. Add labels to these containers.
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 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Containers of food were stored on floor throughout kitchen; within walk-in cooler; and within walk-in freezer. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food 6 inches above 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.
notedCode 2-402.11 Effectiveness - Hair Restraints (C) Employees were not wearing hair restraints at the beginning of inspection.Food employees shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Employees were not wearing hair restraints at the beginning of inspection.Food employees shall wear hair restraints such as hats; hair coverings or nets; etc. that are designed and worn effectively to keep their hair from contacting food; clean equipment; utensils; and linens. Have employees wear hair restraints during food preparation and handling.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers in dish area were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Avoid stacking equipment while wet.
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 4-501.12 Cutting Surfaces (C) Small and large cutting boards on make-line were scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing
4-501.12 Cutting Surfaces (C) Small and large cutting boards on make-line were scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace cutting boards.
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) Prep coolers; exhaust hood; sides of make-line units; and shelving throughout kitchen were soiled with food and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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) Floors and walls throughout kitchen were soiled with food and other debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor tiles and wall trimming throughout kitchen were broken and peeling. Physical facilities shall be maintained in good repair. Repair items listed.
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.
2-102.12 (A) Certified Food Protection Manager (C) Facility did not have a certified food protection manager present. A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. CDI: EHS provided list of ANSI-approved courses (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.
notedCode 3-301.11 Preventing Contamination from Hands (P) Employee was handling ready-to-eat naan for buffet line with bare hands. Food employees may not contact exposedEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P) Employee was handling ready-to-eat naan for buffet line with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands. CDI: Employee washed hands and donned gloves. Naan was voluntarily discarded by 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 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) Raw chicken was stored above ready-to-eat foods on multiple storage racks within walk-in cooler. Raw in-shell eggs were stored above ready-to-eat foods within make line prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged and storage order chart was reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 Thawing (Pf) Frozen masala was being thawed outside of refrigeration. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Masala was moved to walk-in cooler to resume thawing.
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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Flies were present throughout kitchen. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Reduce presence of flies and other insects by eliminating harborage conditions.
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 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Containers of food were stored on floor throughout kitchen; within walk-in cooler; and within walk-in freezer. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food 6 inches above 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stored outdoors on wire rack behind restaurant. Metal containers in dish area were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Remove containers from outdoors and avoid stacking equipment while wet. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) At the buffet area; the tableware is displayed at the table in a way that exposes the entirety of the utensil; without protection of the food-contact side. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. Store this tableware so that the food-contact side is protected.
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.
5-502.11 Frequency - Removal (C) Used plastic yoghurt containers; litter; and other refuse were accumulating behind restaurant. Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Remove items listed.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls throughout kitchen and within walk-in cooler were soiled with food and other debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Multiple tiles throughout kitchen were cracked; damaged; or missing. Flooring in walk-in cooler was torn and peeling upward. Physical facilities shall be maintained in good repair. Repair items listed.
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; Recently prepared TCS sauce and cooked noodles were cooling in deep containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; stirring the door in a container placed in an ice water bath; or other effective methods. CDI - Foods removed and placed in freezer for rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.12; Core; Several containers of food with sugar; flour; and other ingredients did not have labels in the dry storage area. Working containers holding food/food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; salt; spices; sugar; etc. shall be identified with the common name of the food. Add labels to these containers.
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.
2-402.11; Core; None of the food employees in the kitchen were wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets; etc. that are designed and worn effectively to keep their hair from contacting food; clean equipment; utensils; and linens. Have employees wear hair restraints during food preparation and handling.
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.
4-903.11(A); (B) and (D); Core; Several clean food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.; 4-904.11; Core; At the buffet area; the tableware is displayed at the table in a way that exposes the entirety of the utensil; without protection of the food-contact side. Knives; forks; and spoons that are not prewarapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. Store this tableware so that the food-contact side is protected.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Shelves in the walk-in cooler had food residue buildup on their surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean shelving in the walk-in cooler.
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.
5-501.111; Core; The green dumpster in the shared garbage/recycling area was missing the top lids. Receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Contact garbage company to replace missing dumpster lids.
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.