5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Main handwashing sink in prep area was blocked by a large dish cart upon inspector's arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Cart was moved to appropriate storage location making handwashing sink accessible for use.
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 3-302.11 Raw pork (in bag) touching broccoli (in bag) on bottom shelf of reach in coolerOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Raw pork (in bag) touching broccoli (in bag) on bottom shelf of reach in cooler; also duck eggs above. Separate types of raw animal foods from ready to eat foods during storage; preparation; holding; and display. Reorganized.
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
3-501.15 Cooling Methods - Just prepped chicken stacked several inches above pan rim on make line. (Pf) Arrange to provide maximum heat transfer though container walls. Do not stack too high.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Garbage can used as a table for food container. During preparationContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Garbage can used as a table for food container. During preparation; unpackaged food shall be protected from environmental sources of contamination.
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 Wire shelving for drying wares are beginning to rust. Equipment shall be kept in good repair.
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 6-501.14 Heavy build-up dust on vents in kitchen ceiling. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dustFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Heavy build-up dust on vents in kitchen ceiling. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials.
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 2-301.14 When to Wash (P) Two utensils were accidentally dropped on the ground during cooking and inspector observed employee pick the utensils up with gloved hands and proceeded back to food preparation without removing gloves and washing hands. Employee observed breading raw food products at the fryerHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Two utensils were accidentally dropped on the ground during cooking and inspector observed employee pick the utensils up with gloved hands and proceeded back to food preparation without removing gloves and washing hands. Employee observed breading raw food products at the fryer; change gloves; then proceeded to handle and plate ready to eat foods. Hands shall be washed after handling soiled equipment or utensils as well as when switching between working with raw food and working with Ready to Eat Food. Corrected During Inspection - Inspector immediately made PIC aware of these incidents who then advised employees to wash hands.
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 Using a Handwashing Sink - Operation and Maintenance (Pf) Main handwashing sink in prep area was blocked by a large dish cart upon inspector's arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Cart was moved to appropriate storage location making handwashing sink accessible for use.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw shelled eggs observed being stored directly above ready to eat items inside make unit at prep line. Separate types of raw animal foods from ready to eat foods during storage; preparation; holding; and display. Corrected During Inspection - Inspector advised PIC to either place lid to make unit back on or to immediately relocate this item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Bean sprouts; chopped cabbage; cooked chicken and cooked tofu were observed between 42-48 F sitting on top of items inside top of make unit at prep line. Raw shrimp; raw beef; and raw pork observed inside same make unit between 42-44 F. Pad thai sauce (includes coconut milk) at cook line observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; these items had recently been moved from the walk in cooler to the prep line within the last hour. Facility's intention was to utilize Time as a Public Health for these items; but some items did not bear a time stamp; while the others stated 11:30am as the time indication; which; at the time the temperature was taken; has not yet reached 11:30am. Inspector also advised PIC to lower the temperature of make unit by a few degrees to ensure it is maintaining 41 F at all times. All other items were placed on ice to cool back to 41 F quickly.
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.
3-501.13 Thawing (Pf) Snapper observed thawing in sealed reduced oxygen package that states on the package that the product shall be removed from the reduced oxygen environment prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Corrected During Inspection - PIC immediately removed the product to cut open and introduce air to fish for remainder of thawing 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.
notedCode 3-501.14(A) Cooling. -P Facility attempted to cool down two large containers of white rice from the night beforeFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Cooling. -P Facility attempted to cool down two large containers of white rice from the night before; yet the temperature of these products range from 70-80 F; which did not achieve the temperature requirement of 41 F within a total of 6 hours of cooling. Cooked noodles inside walk in cooler were also observed between 42-45 F; all of which were cooked yesterday and cooled overnight. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Corrected During Inspection - PIC stated that rice is left inside warmer insert and placed into walk in cooler at night. PIC stated these leftovers are used to make fried rice. One container was observed inside electric rice warmer at 80 F; while the second was observed inside rice warmer at 70 F. Inspector discussed proper cooling methods and utilizing containers that facilitate heat transfer rather than keeping rice inside incubated container that will retain the heat. Discussed proper cooling methods and time requirements. PIC voluntarily discarded both containers of rice at the time of inspection. Inspector also discussed the need to lessen the amount of noodles stacked on top of one another inside container during the cooling process or utilize shallow container; as it is not allowing adequate air flow to the product for rapid cooling.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food Cold Holding (P) All curry sauces inside middle make unit observed between 42-43 FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food Cold Holding (P) All curry sauces inside middle make unit observed between 42-43 F; though all other products inside this unit are registering at 41 F or less. Raw shrimp; raw pork; raw chicken; noodles; bean sprouts; and chopped cabbage inside make unit at cook line entrance observed between 42-44 F due to lack of air flow to products as unit is overfilled. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC lessened the amount of product inside unit in order to achieve 41 F or less on all products. Inspector suggested moving products into walk in cooler to rapidly cool back down to 41 F or less.
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 3-501.15 Cooling Methods (Pf) Rice noodles observed that were blanched in hot waterFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Rice noodles observed that were blanched in hot water; portioned; and stacked into large container. Cooling shall be accomplished by using shallow pans; separating food into smaller portions; using containers that facilitate heat transfer; and ensuring food is loosely covered or uncovered during the cooling process to facilitate heat transfer from the surface of the food. Corrected During Inspection - PIC stated this procedure will change; whether a more shallow container or lessening the amount inside the container itself to ensure product cools faster..; Repeat; Corrected During 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 3-501.13 (E ) Snapper observed thawing in sealed reduced oxygen package that states on the package that the product shall be removed from the reduced oxygen environment prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Discussed this with PIC who stated this will be removed from the package and thawed under refrigeration moving forward. Corrected During Inspection - PIC immediately removed the product to cut open and introduce air to fish for remainder of thawing process.Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Snapper observed thawing in sealed reduced oxygen package that states on the package that the product shall be removed from the reduced oxygen environment prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Discussed this with PIC who stated this will be removed from the package and thawed under refrigeration moving forward. Corrected During Inspection - PIC immediately removed the product to cut open and introduce air to fish for remainder of thawing process.; Repeat; Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
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.
3-304.12 (F) Rice scoops observed being stored in water at 86 F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
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.
4-602.13 Nonfood Contact Surfaces (C) Shelving surrounding cook line and prep line has dust build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
3-201.11; Priority; Specialty cheesecakes are being brought into facility by another business; but owner is unable to provide invoices or business name to ensure this product is being made in a permitted retail food establishment or is being regulated. Food shall be obtained from sources that comply with law. Verification required - Owner will send inspector email with invoice or business name in order to verify if this business is regulated.
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; Rice noodles observed that were blanched in hot water; portioned; and stacked into large container. Cooling shall be accomplished by using shallow pans; separating food into smaller portions; using containers that facilitate heat transfer; and ensuring food is loosely covered or uncovered during the cooling process to facilitate heat transfer from the surface of the food. Corrected During Inspection - PIC stated this product would be removed from the large container and place into sheet pans to ensure product cools faster. Noodles that were observed were blanched this morning and were at 53 F.
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.
3-501.13 ; Priority Foundation; Salmon and snapper observed thawing in sealed reduced oxygen package that states on the package that the product shall be removed from the reduced oxygen environment prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Discussed this with PIC who stated this will be removed from the package and thawed under refrigeration moving forward. Corrected During Inspection - PIC immediately removed the product to cut open and introduce air to fish for remainder of thawing 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Small accumulation of fruit flies observed underneath prep sink in kitchen area. The premises shall be maintained free of insects; rodents; and other pests.
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.
4-903.11(A); (B) and (D); Core; Lids to make unit coolers are being stored on floor. Equipment shall be stored in a clean; dry location at least 6 inches off of floor.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employees personal items are being stored along with items for restaurant use. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other personal possessions.
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.