Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (Priority); Quaternary ammonium sanitizer in use at the 3-compartment sink was measuring above 500ppm. Quaternary ammonium must measure between 200-400ppm. CDI-Solution was diluted to 400ppm. Ecolab was contacted to adjust dispenser.
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 4-501.14 Ware washing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Ware washing Equipment; Cleaning Frequency (Core); The 3-compartment sink had a moderate build up of food residues on the drain board. Clean the 3-compartment sink at least once per day; and as needed to keep it clean. CDI-The sink was cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Priority foundation); One live roach seen on the dish machine. Maintain the premises free of pests. CDI-Facility has routine pest control once per month; but contacted to request more frequent applications. EC will visit in a few weeks to ensure pest problem has been addressed.
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.
4-101.11 (A) - (E ); Priority; Momos were stored in shopping bags. Food contact surfaces shall be (A) Safe ; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. CDI-Momos were moved to a reusable; cleanable; food-safe container. Store all food in similar containers.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (Core); A knife was stored in between the prep table; and the prep cooler. There was some debris on both pieces of equipment; and the knife. Store in use utensils in a clean dry location. CDI-The knife was moved to the dish pit for cleaning; and the prep equipment was cleaned as well. Consider placing a magnetic strip on the prep cooler for knife storage; similar to the one near the 3-compartment sink.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-101.11 (A) - (E ); Priority; Cooked vegetables were stored in a shopping bag. Food contact surfaces shall be (A) Safe ; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. CDI-Veggies were moved to a reusable; cleanable; food-safe container. Store all food in similar containers.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-501.14 Ware washing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Ware washing Equipment; Cleaning Frequency (Core); The 3-compartment sink and drainboard on the dish machine had residues. Ware washing equipment must be cleaned and sanitized at least once per day; and as needed to keep them clean. CDI-Sink and drainboard were 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.
3-501.14(A); Priority; A 5-gallon bucket of onion sauce cooked yesterday was 58F in the walk in cooler today. Onion sauce did not meet cooling requirements. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Onion sauce was 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Onion sauce was stored in a 5 gallon bucket to finish cooling. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Onion sauce was voluntarily discarded. EC provided educational materials via email to PIC via email on file; and reviewed before end of 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (Core); A knife was stored in between the prep table; and the prep cooler. There was some debris on both pieces of equipment; and the knife. Store in use utensils in a clean dry location. CDI-The knife was moved to the dish pit for cleaning; and the prep equipment was cleaned as well.
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.
5-205.11 Using a Handwashing Sink (Pf) Handwashing Sink in the kitchen was used to fill water pitcher for customers to drink. Handwashing sinks shall be used only for handwashing. Use the vegetable preparation sink to fill the water pitcher from the cold water line. We also discussed using the sink in the bar (currently not designated for handwashing). Pitcher was emptied and filled from the cold water line at the vegetable preparation sink today.
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 4-601.11. -Pf. Baskets served to customers are not cleanCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11. -Pf. Baskets served to customers are not clean; stored in the serving area of the kitchen. When baskets are removed from the table; they shall be cleaned and sanitized before reusing them. Do not remove the baskets from a customer table and bring it to the food preparation area of the sink. Baskets were taken to the ware washing area today and the requirement discussed.
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.
3-304.12; Utensils are stored in water near the prep refrigerator. Store on a clean; dry surface ~or~ in water hotter than 135F. Serving Spoons; utensils removed.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Yellow/onion sauce 49.5 degrees Fahrenheit. Tomato sauce 45.5F. Cooked onion strings 56F in a bowl in a pan on the top of the refrigerator. Food shall be maintained at 41F and colder. Use a thermometer to check food temperature. Properly seat pans; deep into the refrigerator; do not double stack pans. Double pans were removed.
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.
3-501.17; Priority Foundation; Food is not Date Marked. If cooked food is refrigerated more than 24 hours; maintain date marking. Labels; masking tape or painters tape is needed. Discussed the requirement today.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling methods for cooked cheese 71F stored in the top of the prep refrigerator are not adequate. Avoid cooling food in the top of the prep cooler. Use shallow layers; store in the enclosed low portion of the refrigerator; or inside the walk-in cooler. Cheese was transferred to another pan and moved to the walk-in cooler.… Lamb 106F in plastic pans in a melted ice bath/water on a cart at room temperature. No thermometer is available. Cool food quickly. Stir lamb in gravy. Consider using the extra sink for an ice bath. Purchase shallow metal hotel pans and store inside the walk-in cooler. Thermometer was ordered. Ice added to the pan and food. Cooling log started.
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; some food ingredients are not labeled. Maintain the common name on foods that are not easily recognized.
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.