4-602.11; Core; Observed black/pink residue inside ice machine.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice bin and do so more often.
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.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were maintained above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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; Observed 2 containers of liquid that were previously labeled with the label unable to be read.- Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.- Please relabel once the label washes off
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.
4-901.11; Core- Many food containers; pans and large bowls were stacked together while wet. In wait station; many forks and soup spoons were stored with handles going in various directions...After cleaning and sanitizing; clean pans and containers shall be stored in self-draining position to air dry properly. Utensils shall be stored to prevent contamination of food contact surfaces...Separate containers/pans so they completely air dry before stacking. Store forks and spoons so handles go in same direction to prevent touching food contact surfaces.
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; Observed multiple gaskets throughout that are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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; Ceilings have slight dust buildup and hanging webs.- Physical facilities shall be kept clean.- Please clean the dust off ceilings
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.
4-501.12; Core; Observed cutting boards with heavy/dark scratches.- Once no longer easily cleanable/smooth; cutting surfaces shall be either replaced or resurfaced.- Please 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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Gaskets throughout have a heavy buildup of black residue.- Equipment nonfood contact surfaces shall be kept clean.- Please clean these areas when doing your normal cleaning.
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.
4-601.11(A); Priority Foundation; Observed multiple metals pans that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved 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.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were maintained above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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; Priority - One spray bottle with dark pink liquid was not labeled...Working containers of chemicals; sanitizers; etc. shall be labeled with common name of products inside...CDI by labeling bottle.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12(B)(C)(D); Observed multiple food items on prep unit being stored in direct contact with ice.- Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery; carrots; or potatoes; tofu; and raw poultry and raw fish received immersed in ice.- Please either use a bag filled with ice or make sure the ice can drain somehow
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.
3-302.11(A)(1); Priority - (REPEAT) In sushi area; observed raw fish stored above and immediately next to ready-to-eat foods (which could easily be contaminated by raw fish) in see-thru and reach-in refrigerators...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation - (REPEAT) Many clean food containers; pans and utensils were soiled but being stored as clean. Some stacked containers had old stickers/sticky residues on exteriors (residues on pan exteriors can stick to interiors of pans stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing 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.
3-501.16(A)(1); Priority - (REPEAT) A few TCS* foods were maintained a little less than 135F (see temperature chart)...Hot TCS* foods shall be kept at 135F or above...CDI by reheating foods.
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.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were maintained above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or putting ice on/under foods.
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; Priority - One spray bottle with dark pink liquid was not labeled...Working containers of chemicals; sanitizers; etc. shall be labeled with common name of products inside...CDI by labeling bottle.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Cooked broccoli was cooling in a few large covered lexan pans (about 4 inch food depth)...TCS* foods shall be cooled using shallow containers (2 to 4 inch food depth); using ice-water baths with frequent stirring; using rapid cooling equipment (freezer; ice paddles); adding ice as an ingredient; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing 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.
3-501.12; Core - Observed frozen shrimp in food prep sink basin without water running over it...Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen...Thaw frozen TCS* foods in refrigerator at 41F or less--not on counter at room 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.
4-204.112 (B); Core - At least three refrigerators had no thermometers in them (not visible/available)...Mechanical refrigeration shall have thermometers located in warmest part of unit or on exterior digital read-out...Provide and position correctly air thermometers in refrigerators. Air temperature shall be 41F or less.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Some boxes of food were stored directly on floor in walk-in freezer (from delivery earlier today)...Food shall be stored at least 6 inches above floor...Elevate food above the floor 6 inches using approved shelving.
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.
4-901.11; Core- Many food containers; pans and large bowls were stacked together while wet. In wait station; many forks and soup spoons were stored with handles going in various directions...After cleaning and sanitizing; clean pans and containers shall be stored in self-draining position to air dry properly. Utensils shall be stored to prevent contamination of food contact surfaces...Separate containers/pans so they completely air dry before stacking. Store forks and spoons so handles go in same direction to prevent touching food contact surfaces.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Many containers and lids that originally contained seaweed salad and sauces were being reused for other food storage (these containers/lids are not easy to clean)...Single service and single use food/beverage containers cannot be reused...After removing foods from original containers; they shall be put into recycling or used for maintenance purposes (not reused for food storage). Seaweed salad containers could be used for packaged to-go items such as wrapped forks/spoons; condiments; etc.
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.
4-101.19; Core - Some aluminum foil (torn; cracked and soiled) was lining shelves...Equipment non-food contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove foil from surfaces. On shelves; consider using vinyl liners that are easy to clean. 4-205.10; Core - At soda dispensing station; when ice bin lid is open; soda can still be dispensed from above. Also observed unapproved/domestic food processor and blender...Food service equipment shall be used according to manufacturer's intended use. Except for microwave ovens; mixers; toasters; water heaters or hoods; food service equipment shall meet ANSI/NSF certification or equivalent...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. Remove unapproved domestic equipment from establishment. 4-501.12; Core - A few cutting boards had deep scratches and knife cuts...Cutting boards that are not easily cleanable shall be resurfaced or replaced...Resurface or replace cutting boards. 4-502.11 (A) and (C); Core - Several pans and containers lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - Observed soiled fryers interiors/exteriors; equipment door handles/hinges; some shelves; table undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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
4-204.11; Core - One whole ventilation hood (on left) had no filters in place; and frying/cooking was taking place under hood...Ventilation hood and its components (including filters) shall be in place and working properly to prevent dripping from grease; condensation; etc...Hood filters must be in place when cooking/frying is taking place underneath.
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.
2-401.11; Core; Several employee beverages were stored on a food prep surface. Do not store employee beverages near food; equipment or clean utensils. CDI - Owner discarded beverages. Discussed a better solution to this issue such as installing a speed rail on the wall in an area away from food and clean utensils.
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.
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; One food item; raw shrimp was 44 degrees F. Maintain temperature to 41 degrees or below. Containers were not recessed all the way down in top of unit for adequate air flow. CDI - Restaurant had opened 30 minutes prior to this temperature check. Since shrimp had no been out of temp very long and it was a raw product to be cooked; allowed bags of ice to be placed on top of shrimp to lower and maintain 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Employee food was stored on a middle shelf in walk-in cooler. Employee food shall be stored separately. CDI - Chef placed food in a container labeled an "employee food" and placed on bottom shelf.
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.
3-304.12; Core; Spoons and spatulas were stored in containers of 74 degree F water near the rice cookers and grill top. May store in empty containers or containers of water at least 135 degrees F minimum. CDI - moved utensils to empty containers.
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.
4-901.11; Core; Pans were stacked together while wet. After cleaning and sanitizing; pans shall be stacked to air-dry before stacking together. CDI - Owner repositioned pans to air-dry.
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.
5-501.114; Core; The drain plug is missing from garbage dumpster. Drains in dumpsters shall have drain plugs in place. CDI - Owner will contact shopping center management again to request they reach out to GFL since the dumpster contract is in their name.; 5-501.113; Core; The lid on top of dumpster is broken. Dumpster shall have tight-fitting lids. CDI - Owner will contact shopping center management again to request they reach out to GFL since the dumpster contract is in their name.
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.