notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were left on preparation tables in between uses. Sanitizing solution in the sanitizer bucket was measuring about 10ppm. Store wet wiping cloths in 50-200ppm solution of chlorine in between uses. CDI-Solution was remade to be 100 ppm. Cloths were moved to sanitizer bucket.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11 (B) 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 (Core); The exterior of a few of the bulk food containers were soiled. Maintain non-food contact surfaces clean. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; One spray bottle was unlabeled as to contents. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Bottle was 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.
4-601.11(Core); The interior shelves of the freezers had food spillage. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the freezers.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; The floor in hard to reach areas such as under the grill line and dry storage shelves is moderately soiled with grease and debris. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); There was a dead insect in the cooked rice on the stove. Insects must be controlled. CDI-Rice was voluntarily discarded. Pest control had visited recently; but will be called to come out again.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14 Food Preparation (C); There was a dead insect in the cooked rice on the stove. Food must be protected from contamination while being prepared. CDI-Rice was voluntarily discarded.
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; The vegetable reach in cooler has a torn gasket. Maintain equipment in good repair. CDI-A new gasket was ordered.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.11; Priority; Raw Beef both in package and cut in container is stored in the 2 door refrigerator above vegetables. Storage of meat with and above vegetables is frequently observed. Recommend reorganizing the refrigerators to store Boxes of Vegetables in separate refrigerators from the raw Beef. There appear to be many options for refrigerated storage of meat and vegetables. Sign with storage order is posted to the refrigerator and needs to be followed. Today beef was moved to the upright refrigerator with the raw chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) Food Preparation Sinks are not clean. Move platform/cover to clean underneath. Use soap/detergent to remove the tacky film on surfaces. After cleaning with detergentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sinks are not clean. Move platform/cover to clean underneath. Use soap/detergent to remove the tacky film on surfaces. After cleaning with detergent; rinse and apply sanitizer. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Cleaning was started during today's inspection. 4-602.11 Equipment Food-Contact Surfaces - Frequency (P) Upright Refrigerator near the 3 compartment sink is not clean. More frequent cleaning of the refrigerator is needed.
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.
5-501.116 Cleaning Receptacles (C) Trash can in the toilet room is not clean. Cleaning needed to prevent accumulation of soil and dust.
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 Cleaning Frequency (C) Walls are not cleanCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning Frequency (C) Walls are not clean; especially near the sushi preparation area. Posted time holding procedures are not clean (form was emailed and new sheet protector provided); fire extinguisher; handwashing sink & soap dispenser; electrical outlet; paper notes on the wall; etc. Maintain physical facilities clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Partially consumed bottle of Sprite; dry tea; bottle of vitamins; etc are stored on the center shelf with the microwave; above cutting board with raw meat; etc. Employee beverages and personal items shall be stored in a designated area to prevent contamination of food or equipment. White fan on this shelf is dirty. CDI: Several items were moved today
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 4-601.11(A) Food Preparation Sinks are not clean. Move platform/cover to clean underneath. Use soap/detergent to remove the tacky film on surfaces. Clean the prep table where towels are stored on the back corner. After cleaning with detergentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sinks are not clean. Move platform/cover to clean underneath. Use soap/detergent to remove the tacky film on surfaces. Clean the prep table where towels are stored on the back corner. After cleaning with detergent; rinse and apply sanitizer. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. . . Handle of the ice scoop has build up. . . Inside the small ice machine there is black microbial growth. Effective cleaning of the ice machine is needed. Clean the ice machine as often as needed to maintain it free from microbial growth. Cleaning was started during today's inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Electrical outlet & fan near the handwashing sink are dusty. Knife magnet in the sushi prep area is dusty. Maintain wall attachments 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.
3-302.11; Priority; Raw Angus Beef is stored in the bottom of the 2 door refrigerator with carrots; corn and bananas. There is an extra shelf; but the clips to hold the shelf are missing. Additional shelving is needed. If shelf clips can be purchased; add the shelf to separate and store beef below produce. Carrots and produce were moved today. Sign with storage order was posted to the refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with tacky residual coating interior surfaces. Use detergent to clean the sink after use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Cleaning of the food preparation surfaces was directed.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Label is missing from spray bottle of cleaner. Keep the common name of the cleaner; chemical on the bottle. Spray bottle was labeled today.
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.
4-101.18; Core; Interior of the Rice Warmer has damaged; deteriorating non stick finish. Replacement is needed. Use non scratching; non scoring utensils and cleaning aids.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; 3 compartment ware washing sink is not clean on the right drainboard. Several utensils and items are stored on the sink. Minimize storage and clean the sink every day.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Refrigerator shelves are not clean. There is a black build up; microbial growth on the white shelves. Remove shelves and thoroughly clean interior of all refrigerators.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.11; Priority; Raw chicken; beef; and shrimp was stored above ready-to-eat sauces in back reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Reach in cooler was rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drinks were stored above raw food flip top. Employee food and drinks shall be stored in a designated area to prevent contamination of food or equipment. CDI: Drinks moved.
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.