notedCode Observation: Employee drink was stored above the prep cooler and beside food contact surfaces. 2-401.11(A) Except when drinking from a closed beverage containerEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drink was stored above the prep cooler and beside food contact surfaces. 2-401.11(A) Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI: Drink was removed.
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 Observation: Employee walked in the back door of establishment after smoking a cigeretteHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Employee walked in the back door of establishment after smoking a cigerette; and rinsed his hands off in the three comp sink. No soap or hand drying device was used. He then began to prepare food. 2-301.12 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P (1) Rinse under clean; running warm water; (2) Apply a cleaning compound; (3) Rub together vigorously for at least 10 to 15 seconds paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms; finger tips; and areas between the fingers; (4) Thoroughly rinse under clean; running warm water; and (5) Dry hands and arms using paper towels or a hand drying device 2-301.15 Where to Wash (Pf) CDI: Manager was notified and she made the employee wash his hands with soap at the hand 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.
notedCode Observation: Raw chicken and beef were stored with ready to eat foods in the walk in cooler. 3-302.11(A)(1) SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw chicken and beef were stored with ready to eat foods in the walk in cooler. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Raw meats were moved away from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Chicken chunks were not labeled with a disposal time. All of JulyOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Chicken chunks were not labeled with a disposal time. All of July; August; and most of September records for sushi rice are missing. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be 135F when removed from hot holding; P (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P 3-501.19 Time as a Public Health Control (P) (Pf) CDI: Chicken was discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Wings were cooling on the countertop and were at 63F when checked. 3-501.15 Cooling Methods (Pf) CDI: Chicken was 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 Observation:Fish was thawing in the the three comp sink in standing water. 3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when orderedFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation:Fish was thawing in the the three comp sink in standing water. 3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or CDI: PIC was made aware of fish thawing in the three comp sink. They were removed from the three comp sink. (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Fully cooked; or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process.
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: Grease is building up on the hood and all equipment below the hood. Food debris is building up behind the equipment under the hood. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Grease is building up on the hood and all equipment below the hood. Food debris is building up behind the equipment under the hood. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other 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.
notedCode Observation: Raw chicken was stored above ready to eat sauces in the walk in cooler. 3-302.11(A)(1) SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw chicken was stored above ready to eat sauces in the walk in cooler. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Raw chicken was moved so it was no longer above ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode Observation: Foods in top portion of both prep coolers were holding above 41F. Examples: prep cooler 1: pork 45FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Foods in top portion of both prep coolers were holding above 41F. Examples: prep cooler 1: pork 45F; shrimp 58F. prep cooler 2: beef 46F; mushroom 49F. 3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. P (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P
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
Observation: Fried chicken was stacked deep while cooling in a large deep container at room temp. Fried chicken was at 82F. 3-501.15 Cooling Methods (Pf) CDI: Chicken was placed in shallow pan and placed in walk in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observation: Food debris and grease are building up below the cooking station and around floor drain beside cooking station. 4-602.13 Nonfood Contact Surfaces (C)
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: Employee stored uncovered personal drink directly above prep cooler on shelf holding food contact items. Employee began drinking his drink directly above the cutting board of the prep cooler. 3-301.12 Preventing Contamination When Tasting (P) 2-401.11 (A) Except when drinking from a closed beverage containerEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee stored uncovered personal drink directly above prep cooler on shelf holding food contact items. Employee began drinking his drink directly above the cutting board of the prep cooler. 3-301.12 Preventing Contamination When Tasting (P) 2-401.11 (A) Except when drinking from a closed beverage container; 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: Spoke to manager about employee drinking above prep surface and storage of personal food and drink. Employee drink was removed.
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 Observation: Employee returnded from outside of the establishmentHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Employee returnded from outside of the establishment; grabbed a little soap from the dispenser beside the handsink; then walked to the three compartment sink and washed his hands for two seconds. 2-301.12 Cleaning procedure P FOOD EMPLOYEES shall clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands or arms using the following cleaning procedure in the order stated: (1) Rinse under clean; running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms; finger tips; and areas between the fingers; (4) Thoroughly rinse under clean; running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using paper towels or a hand drying device 2-301.15 Where to Wash (Pf) CDI: Spoke to PIC about handwashing; explained to her that hands should be washed vigorously for 15 to 20 seconds and they should be washed at the hand sink and no other sinks in the kitchen.
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 Observation: Ice dispenser at fountain drink machine has micriobial growth build up. Employee was washing dishes in three compartment sink with only one bay of the three compartment sink being utilized. He was washing large pans in the last bay of the three cmpartment sink. No soapCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Ice dispenser at fountain drink machine has micriobial growth build up. Employee was washing dishes in three compartment sink with only one bay of the three compartment sink being utilized. He was washing large pans in the last bay of the three cmpartment sink. No soap; sanitizer; or rinse step. Only washed in filthy water; then placed on clean dishes. Another emplyee was washing dishes in the prep sink. Employee was only using water; no soap or sanitizer. Prep sink should not be used for washing dishes; only food prep. 4-501.114(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart; P Minimum Temperature (F) Minimum Temperature (F) Concentration Range (MG/L) pH 10 or less pH 8 or less 25-49 120 120 50-99 100 75 100 55 55 4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
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: Fried chicken was stored on the counter top beside cooking station for lunch time order and was holding at 104F. No hot hold methods were being utilized. 3-501.16 (A)(1) Time-Temperatures Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Fried chicken was stored on the counter top beside cooking station for lunch time order and was holding at 104F. No hot hold methods were being utilized. 3-501.16 (A)(1) Time-Temperatures Control for Safety Food; Hot and Cold Holding A)Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under (B) and in (C) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 135°F or above; except that roasts cooked to a temperature and for a time specified in par. 3-401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 130°F or above; P CDI: Chicken was removed and placed in walk in cooler to cool.
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.
criticalCode Observation: Eggs were stored on the counter top for lunch rush and were holding at 68F. Food items in prep cooler 1 and 2 are holding above 41F. Examples: Prep cooler 1: shrimp 46FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Eggs were stored on the counter top for lunch rush and were holding at 68F. Food items in prep cooler 1 and 2 are holding above 41F. Examples: Prep cooler 1: shrimp 46F; chicken 44F; mushrooms 50F. Prep cooler 2: pork 49F; noodles 50F. Cut lettuce was store beside the prep cooler for lunch rush use and was holding at 63F. 3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. P (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P
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 Observation: No ready to eat foods in the establishment were date marked. PIC stated they had been busy and had not had time to date mark lately. 3-501.17 Ready-to-eat time/temperature control for safety foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: No ready to eat foods in the establishment were date marked. PIC stated they had been busy and had not had time to date mark lately. 3-501.17 Ready-to-eat time/temperature control for safety food; date marking A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12; and except as specified in (E) and (F) of this section; refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf commercially processed food (E) Paragraphs (A) and (B) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraphs (A) and (B) of this section do not apply to SHELLSTOCK.
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: Chicken was friedFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chicken was fried; placed in large deep containers to cool at room temp before being placed in walk in cooler. Chicken should be placed in shallow pans to allow for more rapid cooling. 3-501.15 Cooling Methods (Pf)
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: Pork chops and fish were thawing in standing water on the three compartment sink. 3-501.13 (A)-(D) Thawing Except as specified in (D) of this sectionFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Pork chops and fish were thawing in standing water on the three compartment sink. 3-501.13 (A)-(D) Thawing Except as specified in (D) of this section; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; Pf or (B) Completely submerged under running water: (1) At a water temperature of =70F; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; Pf or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: Pf (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Fully cooked; Pf or (2) Thawed in a microwave oven and immediately cooked 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.
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.
Observation: Multiple employees are not using effective hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)
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.
Observation: Scoops were stored with handle in food product in sugar and flour containers. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
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 Observation: Estalishment is using a plastic one gallon wine container with the bottom cut off of it as a rice scoop. The plastic wrapping around the wine container is half melted off from th ehot rice. This item is not durable or smooth and easily cleanable. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing
Observation: Estalishment is using a plastic one gallon wine container with the bottom cut off of it as a rice scoop. The plastic wrapping around the wine container is half melted off from th ehot rice. This item is not durable or smooth and easily cleanable. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.
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
Observation: No chemical sanitizer was available for ware wash machine. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
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: Raw shrimp was stored above ready to eat foods in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw shrimp was stored above ready to eat foods in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Shrimp was relocated and stored away from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Oservation: Multiple foods in prep cooler were holding above 41F. Examples: chicken 53FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Oservation: Multiple foods in prep cooler were holding above 41F. Examples: chicken 53F; beef 53F; sliced peppers 52F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Foods holding above 41F were removed from prep cooler and placed in freezer to cool rapidly. Foods in the lower portion of the prep cooler were holding below 40F. The lid to the prep cooler had been left open for extended period of time. Spoke with manager about keeping the lid closed while not in use. By the end of inspection the prep cooler was holding at correct temp.
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 Observation: Foods were allowed to cool on speed rack at room temp until they were in the mids 70'sFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Foods were allowed to cool on speed rack at room temp until they were in the mids 70's; Examples: Chicken and noodles. 3-501.15 Cooling Methods (Pf) CDI: Foods were reheated and placed in walk in cooler in small portions to cool.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Sticky notes used for datemarking were laid directly on foods instead of on the outside of the container. 3-307.11 Miscellaneous Sources of Contamination (C)
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 Observation: Grease is building up on the hood. Debris is building up behind and on the outside of equipment. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Grease is building up on the hood. Debris is building up behind and on the outside of equipment. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)
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: Employee drink with no lid was stored above the prep cooler. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drink with no lid was stored above the prep cooler. 2-401.11 (A) 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: Drink was removed.
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.
Observation: Sanitizer in buckets had no chlorine in them. Ice machine had microbial growth in it. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Chlorine was added to bucket to correct concentration. Ice machine was 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.
Observation: Chicken was pulled from walk in cooler and allowed to sit beside the fryer during lunch time. It was holding at 62F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Chicken was placed in walk in cooler to cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chicken was allowed to cool on rack at room temp. When temperature was taken it was holding at 102F. 3-501.15 Cooling Methods (Pf) CDI: Chicken was placed in the walk in cooler. Spoke to manager about proper cooling methods.
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 Observation: Grease and food debris are building up on the outside of equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Grease and food debris are building up on the outside of equipment; the hood; and on the floor behind all equipment. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C)
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.
2-301.15 Priority foundation: Employee observed washing hands without soap in prep sink . Food employees shall clean their hands in a hand washing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation. CDI: PIC directed employee to rewash hands in hand sink. This is a repeat item.
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.
5-205.11 (A) Food containers are stored in the hand sink and a large box is blocking access to hand sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. The food containers and ox was moved after REHS spoke to 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 4-601.11 (A) Priority Foundation: Sheet pans are stored with grease build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. The sheet pans were rewashedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Priority Foundation: Sheet pans are stored with grease build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. The sheet pans were rewashed; rinsed and sanitized at the 3 compartment sink.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled spray bottle of Greased Lightening Label working containers of toxic materials such as cleaners and sanitizers. This container was labeled once REHD spoke to 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.
3-304.14(B) Wiping cloths stored wet on prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. The wiping cloths were placed in sanitizer once REHS spoke to 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.
6-501.12: Core; Floor is dirty in the walk-in freezer. Physical facilities shall be maintained 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.
2-301.15; Priority Foundation; Employee observed washing hands without soap in prep sink after handling raw chicken. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation. CDI: PIC directed employee to rewash hands in hand was 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.
5-205.11; Priority Foundation; Sushi hand sink found completely blocked with dishes. Hand sinks shall be used for no other purpose than handwashing. CDI: Employee moved items.
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.
3-302.11; Priority; Container of raw chicken found stored over a container of raw beef. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved containers. Continue working on proper storage in the walk in.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Ice machine found with some pink and brown build up. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. 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.
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; Two containers of shredded cabbage and a container of cooked noodles found stored overstocked in the top of prep cooler 1 and maintaining over 41F. TCS items shall be maintained 41F or below. CDI: Items were moved to the bottom of the cooler to cool down.
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
6-202.15; Core; Back door leading to the kitchen found propped open. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. CDI: PIC closed door. ; 6-501.111; Core; Two dead pests found in the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Ensure proper; routine pest control is being done and keep back door closed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several plastic grocery bags of items found stored in an uncovered container of shredded lettuce. Food shall be stored where it is not exposed to contamination. Store food protected. ; 3-307.11; Core; Container of raw chicken found stored uncovered on the drainboard of the three compartment sink while dishes were being washed in the compartment connected to the drainboard. FOOD shall be protected from contamination. CDI: Chicken was moved.
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; Torn gasket on reach in freezer found causing ice to build up. Equipment shall be maintianed in good repair. Replace gasket.
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; Food debris; build up or splatter found along the floors and walls throughout the facility. Physical facilities shall be maintained 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.
3-304.12; Core; Two in use utensils found stored between prep coolers. In-use utensils shall be stored on a clean portion of the FOOD preparation table. Store in-use utensils on clean piece of equipment.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC was not a certified food protection manager. PIC 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. Take recertification test.
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.
5-205.11; Priority Foundation; One hand sink found completely blocked by a large box of plastic wrap and a bag and another hand sink found blocked by a plastic container. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Items were removed.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-302.11; Priority; Several cartons of raw shell eggs found stored over various fruits and vegetables. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Cooler was rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Chlorine dish machine found at 0ppm. Sanitizing solution shall be an accepted strength. CDI: PIC agreed to sanitize in the three compartment sink until dishwasher is repaired.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A few food items found stored on the floor in the walk in freezer. Food shall be stored at least 6 inches off of the floor. Store food off of 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.