2-401.11(A); Personal food observed being stored on top of containers of prepared food. 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- education given and employee food was moved to another area.
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.
3-501.16(A)(2); Priority; [Repeat] Cut cabbage; fried tofu and bean sprouts were observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- all food items were allowed to be cooled down in other units of refrigeration.
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 (A)-(D) Thawing - PfFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (A)-(D) Thawing - Pf; Raw chicken observed being thawed under running water that was 86F. The chicken itself ranged in temperature from 63-81F. Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (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.. CDI- education given and employee opted to return chicken to the walk-in cooler to cool since chicken was completely thawed. **In the future ice can be added to the food during the thawing process to help maintain the food temperature at 41F or less and to assist in maintaining a water of temp of at least 70F.**
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.
4-501.11 Good Repair and Proper Adjustment-Equipment; The walk-in freezer has a buildup of ice around the pipes connected to the evaporator. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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.
2-301.14 (F) ; Priority; Employee was observed handling raw chicken and then proceeded to clean utensils and other equipment without changing gloves or washing their hands. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee washed their 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.
3-302.11(A)(1) ; Priority; Fully cooked chicken was observed being placed back onto the same tray recently used for the preparation of raw chicken. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- education given and chicken was cooked again and placed onto a new pan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; The meat grinder had some leftover food debris present along the auger (inner screw looking piece). Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- item was sent back to be washed.
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); Priority; Cut cabbage; fried tofu (overstocked) and bean sprouts were observed holding above 41F (all placed into the flip-top cooler this morning between 10:30am-11:00am). Maintain TCS foods in cold holding at 41F or less. CDI- all food items were allowed to be cooled down in other units of refrigeration.
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
3-306.11; Priority; Chili oil was observed sitting on the counter uncovered for customer use without adequate protection from contamination. Protect food on display using shields; packaging; or other effective means. CDI- chili oil was removed.
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.
3-302.15; Broccoli was observed being cut directly from the box without being washed first. (A) Except as specified in (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14; Core; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400ppm quat). Damp wiping cloth left out on counters with no sanitizer bucket nearby to return it to. Provide sanitizer bucket on low shelf convenient for the cooks to use. Repeat.
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; General Tso Chicken and Chicken wings inside reach in cooler 51-55F. TCS foods shall maintain a cold hold temp of 41F or below. CDI: Items were prepped this morning and then moved to reach in unit; PIC moved items back to walk in. Repeat.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Establishment is cooling chicken inside walk in cooler but removing them too early and placing them in deep containers; then moving to reach in unit over stacked. TCS foods shall be cooled inside rapidly cooling equipment; thin portions and using containers that facilitate heat transfer. CDI: Items moved to walk in. Repeat.
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.
4-501.114; Priority; Sanitizer concentration too low at 3-comp sink; measured at 0-100ppm quat. Dishes in the bays; but not active washing at time tested. Observed sanitizer in dispenser had run out and PIC stated no more available; will get more Monday. CDI- PIC has bleach and chlorine test kit available; so switching to chlorine sanitizer until more quat sanitizer for the dispenser can be obtained. Ensure all staff are informed of the 3-comp sanitizer status; and which sanitizer to use. Recommend adding a sign at the 3-comp sink to remind staff of which sanitizer is currently to be used for the dishes.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.14; Priority; Cooling Rate: Raw chicken chopped/prepared today placed in large thick plastic tubs and placed in walk-in cooler not cooling at a fast enough rate. 54.0F to 51.8F in 47 minutes = 2.2F/47min = Cooling Rate of 0.046F/min. Cooling rate of at least 0.12F/min or greater needed (4hr for from-ambient foods). CDI- PIC directed to move product to walk-in freezer or smaller metal containers. Recommend getting long shallow metal pans for faster cooling in the walk-in; or always place product in the freezer first for initial cooling to 41F before moving to the walk-in.
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 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; Cold-Holding: Shrimp at prep unit; overstacked in pan; holding at 54F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. For improved cold-holding; Ensure TCS foods are 41F and less before placing in top section of prep unit; and keep food below the fill line notch of the pan. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. [REPEAT]
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 Foundation; Labeling missing on spray bottle of degreaser and bucket of disinfectant. When asked PIC stated the disinfectant is used for food prep counters. CDI- Disinfectant diluted to sanitizer concentration and labeling added to both containers. Use stronger disinfectant strength for front of house spaces like restrooms and door knobs. Use sanitizer strength for food contact surfaces.
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; Cooling Methods: Observed raw chicken sits out while cutting/marinating/preparing large batches; then placed in large; tightly covered; thick plastic tubs; before placing in walk-in units to cool. Chicken in these tubs moved to cooler after prep are not cooling at a fast enough rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). Use stronger units; like the walk-in freezer; and/or shallow metal pans; to improve cooling. For improved cooling; Only use the bus tubs for product that has already cooled to 41F and less. [REPEAT]
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; A few squeeze bottles of food ingredients lacking labeling. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
3-304.14; Core; Damp wiping cloth left out on counters with no sanitizer bucket nearby to return it to. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400ppm quat). Provide sanitizer bucket on low shelf convenient for the cooks to use.
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.
4-501.11; Core; Wire racks in walk-in cooler starting to peel and rust. EQUIPMENT shall be maintained in a state of repair and condition. Start looking into replacements for the rusting racks.; 4-202.11; Priority Foundation; Several spatulas stored as clean with food contact surface pitted and cracked. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged spatulas voluntarily discarded during 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.
5-501.115; Core; Loose litter and cardboard on ground around the dumpsters and some stuck part way under the dumpsters. Discarded wooden chair sitting out at the trash dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Work with trash service provider to remove the trash/cardboard items from under and behind the dumpsters and maintain area clean.; 5-501.110; Core; Side doors of trash dumpster left open; and lids of both dumpsters missing. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Complete repairs; then Maintain top lids and side doors closed. ; 5-501.111; Core; Lids torn off and missing from both dumpsters. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair. Contact trash service provider to have missing dumpster lids replaced.; 5-501.114; Core; In outside shared dumpster area; both dumpsters lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plugs replaced.
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.