3-302.11 (A)(4); Core; A few containers of ready-to-eat food in the walk-in cooler were missing lids and they were not actively cooling. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- All food containers were covered in the walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Containers previously used for food were stored under the prep sink as clean but had food residue still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled items were taken to the warewashing area to be cleaned and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-101.19; Core; Several newspapers lining the bottom of storage shelving units. Nonfood-contact surfaces of equipment that are exposed to splash or other food soiling shall be nonabsorbent and smooth. Remove newspaper liners.
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; Cooked chicken left on prep table at room temperature during the cooling process observed with internal temperatures below 135F. When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice- water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Foods taken to walk-in cooler to cool rapidly and EHS observed a cooling rate that was within parameters.
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
3-305.11; Core; Box of chicken found stored on the floor in the prep area. Small bag of raw beef stored on the floor under the speed rack in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; at least 6 inches above the floor. CDI- Food was relocated 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.
4-501.11; Core; Swing spout leaking into an empty container on the steam well. Ice build up around the freezer door inside walk-in cooler. Equipment shall be maintained in a state of good repair. Repair swing spout above hot holding unit and address the issue with the walk-in freezer door. 4-101.19; Core; Several newspapers lining the bottom of storage shelving units. Nonfood-contact surfaces of equipment that are exposed to splash or other food soiling shall be nonabsorbent and smooth. Remove newspaper liners.
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; Cooked noodles and chicken left on prep table at room temperature during the cooling process observed with internal temperatures below 135F. When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Foods taken to walk-in cooler to cool rapidly and EHS observed a cooling rate that was within parameters.
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
3-305.11; Core; Food stored on the floor; under metro shelving; in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; at least 6 inches above the floor. CDI- Food was relocated off of the floor. 3-307.11; Core; Raw; cut onions observed in a food container that was lined with newspaper- onions were in direct contact with newspaper. Food shall be protected from miscellaneous sources of contamination. CDI- Discussed approved barriers. Newspaper was removed from container.
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.
4-602.13; Core; Cleaning needed on hood vents to remove grease accumulation and on exterior of a few food containers in walk-in cooler to remove accumulated residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas on a more frequent basis.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; The top section of a bottle with a handle was cut off and is being used as a make-shift scoop. Single-use and single-service articles cannot be reused. Purchase a scoop that is easily cleanable.
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.
3-304.12; Core; Tongs were laying on top of cooked broccoli in the top section of the prep cooler and a bowl was being used for a scoop in the onions stored in the walk-in cooler. Utensils being stored in foods shall be stored with their handle above the food. CDI- Tongs were moved to the edge of the container and bowl was 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.
notedCode 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; Improvement noted in cleaning; the white handles on the storage containers debris in them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Points not increased due to most of the bulk containers handles being clean during this 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.
6-501.12; Core; Some of the floor drains need cleaning in the prep sink area. The physical facilities shall be maintained clean. Clean the floors including floor drains; walls and ceilings on a frequent basis. No points taken due to this being a different violation under the same code.
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; Shrimp (43F); lo mein (46F) and chicken (47F) in the top section of the prep cooler and dumplings (45-47F) in the bottom section of the prep cooler temped above 41F. TCS foods being held cold shall be maintained at 41F or below. The thermometer in the cooler states it is 38F; but a thermometer that was added to the cooler was checked at 10 minutes and read 44F. A verification visit will be made no later than Friday; August 2; 2024.
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.
4-204-112; Priority Foundation; The thermometer in the bottom of the prep cooler reads 38F when the temperature is actually 44F. Thermometers in mechanically refrigerated food storage units containing TCS foods shall be within 2F of the intended range. CDI- Another refrigerator thermometer was put in the prep cooler.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; A bowl was washed in dish water that temped less than 84F. Dish water shall be maintained at 110F and above or the temperature specified on the cleaning agent's label when washing dishes/utensils. CDI- Bowl put in dirty dish area to be 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.
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; Improvement noted in cleaning; the light handles on the storage containers have food debris in them; and the fan by the prep sink has a buildup of dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Continue to clean on a frequent basis.
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.
2-401.11; Core; Employee was eating upon inspector's arrival; the employee's food was stored beside uncovered containers of portioned hot chili oil. Employees shall eat and drink only in designated areas where the contamination of exposed food or other items needing protection cannot occur. CDI- Employee voluntarily discarded food and hot chili oil.
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.
5-205.11; Priority Foundation; Green rubber gloves were stored on the basin of the handwashing sink across from the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI- Gloves were relocated.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; When taking the first temperature of the lo mein cooling on a countertop inspector informed employees that it needed to go into the walk-in cooler to finish cooling down; PIC stated the lo mein had been out for about 2.5 hours; employees nodded their heads but lo mein remained on counter. There was no change in temperature after 20 minutes. Cooling shall be accomplished by placing food in shallow pans; portioning into thin or small amounts; using rapid cooling equipment... CDI -PIC instructed employee to put lo mein in the walk-in cooler when he saw inspector taking second temperature.
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; The screen door does not fit in the frame or self-close creating a gap for insects and rodents to come into the facility. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Repair door.
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
3-307.11; Core; A container of green onions is sitting directly on raw broccoli in the walk-in cooler. Food shall be protected from all sources of contamination. Ensure food is covered (with a lid/cling wrap;etc) before putting other containers on top of it.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14; Core; Damp/wet wiping cloths were stored on the counter cooler and on the drain board of the chicken prep sink. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Cloths were removed and put in laundry area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.14; Core; A stack of lids for the small trays were stored with their food contact surface exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI- Lids were inverted.
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.
4-501.11; Core; Shelving in some of the coolers is rusting. All equipment shall be maintained in good repair. Remove rust/replace rusting shelving.
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; Some of the vents in the hood over the cookline have oil running down them onto the backside of the hood; the light fixtures in the hood have a buildup of oil and debris; the handles on the storage containers of sugar and msg have a buildup of debris; and there is dried on food debris on the outside of the white container used to portion flour in the flour storage area. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
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.
6-501.18; Core; The base of the toilet and handwashing sink in the men's bathroom are soiled. Plumbing fixtures such as handwashing sinks; urinals and toilets shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the bathrooms on a frequent basis.
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; Tongs were laying on top of the chicken wings in the counter cooler and cooked broccoli in the top section of the prep cooler. Utensils being stored in foods shall be stored with their handle above the food. CDI- Tongs were moved to edge of containers. --The spoon for the rice was stored in water that temped at 71F. Utensils being may be stored in stagnant water if the water is maintained at 135F or above and the container is frequently cleaned. CDI - The water was dumped and spoon was replaced.
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; Some of the vents in the hood over the cookline need cleaning and there is oil running down the backside of the hood. Some of the handles and outsides of the bulk white food storage containers need cleaning. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
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.
5-501.113; Core; One of the lids on the dumpster was open. Dumpsters shall have tight-fitting lids or doors that are kept closed if outside the food establishment. CDI - Lid was put down by PIC.
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.