3-302.11; Priority; Observed raw shell eggs uncovered above cooked tofu and RTE sauces in tall reach in. Container of raw beef stored on shelf above cooked brisket. Observed containers of raw pork stacked above unwashed green onions inside tall reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed no time stamps for garlic and oil and rice noodles sitting at room temp. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.
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; Priority Foundation; Observed cooked beef and chicken; that were recently cut at room temperature cooling on cold top station or inside tightly covered containers inside reach in.. When cooling cover loosely/catty-corner lids to facilitate heat transfer and use rapid cooling equipment (reach-in cooler/freezer). CDI - Chicken and beef moved to tall reach in with cover removed.
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.
6-501.114 Core; Observed clutter in backroom areas and shelving overflowing in walk way to kitchen . Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations. 6-501.12; Core; Observed dust buildup inside ceiling vents; expecially above 3 comp. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.
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.
2-201.11(A-C)&(E); Priority; Employee health educational poster avaliable; but no official employee health policy or signatures available for review; indicating it may not have been reviewed by employees. A policy and signatures are required for confirmation. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - EHS provided an employee health policy and decision tree. PIC to have all employees review and sign.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment does not have written procedures for vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. EHS provided vomiting and diarrheal event procedures. ***CDI***
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11; Priority; Observed raw beef and raw pork sausage stored directly above rice noodles and other cooked and RTE foods inside tall reach in. Small bowl of raw beef stored above cooked chicken inside reach in cooler. Raw pork stored above milk base inside tall reach in cooler. Repackaged or open loosely packaged raw meats stored above frozen vegetable puree inside tall reach in. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy. Re-using Gloves 3-304.15 (A); Priority; Observed owner attempt to wash gloved hands at hand sink. If used; single use gloves shall be used for only one task such as working with raw ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. EHS provided training. Owner removed gloves and re-washed hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed black residue inside food prep sink in- use. Equipment food-contact surfaces and utensils shall be clean to sight and touch- manager assigned cleaning for prep sink 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.
3-501.17; Priority Foundation; Observed no date marking for cooked beef; cooked chicken; open package of precooked sausage; cooked shrimp; open carton of half and half; pickled carrots; ect... Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated. 3-501.18; Priority; Observed housemade curry prepared 1/6/26; fish sauce prepared 12/24/26. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
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; Chicken cooling at room temperature. When cooling cover loosely/catty-corner lids to facilitate heat transfer and use rapid cooling equipment (reach-in cooler/freezer). CDI - Chicken added to soup and cooked 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Observed quat test strips destroyed with water damage. Observed Quat test papers discolored; compromised by water or heat . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
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.
5-403.12; Core; Observed standing water holding inside mop sink. Condensate drainage and other non- sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Unclog mop sink outside.
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.
6-501.12; Core; Food splatter present on walls behind prep areas; in the ware washing area; and floors underneath equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings. 6-501.114 Core; Observed clutter in backroom areas and shelving overflowing in walk way to kitchen . Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations.
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
6-403.11 Core; Observed personal food stored on shelves above and/or comingling with consumer goods inside tall reach in cooler Areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service articles are protected from contamination- designate an area below consumer goods for personal food.
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.
2-201.11(A-C)&(E); Priority; Employee health educational poster avaliable; but no official employee health policy or signatures available for review; indicating it may not have been reviewed by employees. A policy and signatures are required for confirmation. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - EHS provided an employee health policy and decision tree. PIC to have all employees review and sign.
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.
2-401.11; Core; Employee food and drinks stored above and mixed in with facility food on dry storage shelving and on food prep surfaces. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result.
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.
4-602.11; Core; Ice machine interior soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Multiple foods holding above 41 F in refrigeration. Refer to temperature chart. Additionally; raw shell eggs and un-salted butter stored at room temperature; foods not exceeding 45 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below and they shall be stored in refrigeration; unless time control is used for safety and is routinely monitored. CDI - Raw shell eggs and un-salted butter moved to refrigeration. Other foods moved to freezers/reach-in coolers to facilitate 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently cooked noodles cooling on a prep table and shut tightly with a lid. When cooling cover loosely/catty-corner lids to facilitate heat transfer and use rapid cooling equipment (reach-in cooler/freezer). CDI - Noodles moved to a reach-in cooler and lid removed.
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; Flies observed in the front area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
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.
3-304.12; Core; Serving utensils stored in containers of water at room temperature. If held in water between uses; the water shall maintain 135 F or above.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Cardboard boxes holding single-service/single-use items stored on the floor. These shall be stored at least 6 inches above the 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.
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; Shelving on the cook line soiled with food and debris. Reach-in freezer interiors soiled with raw meat splatter and debris. Prep cooler gaskets and interiors soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. 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.
6-101.11; Core; Untreated wood used to line shelving in the ware washing area. Non-absorbent materials shall be used for areas subject to moisture such as food preparation areas; walk-in refrigerators; ware washing areas; toilet rooms; and areas subject to flushing or spray cleaning methods. Wood removed. Use an approved liner. 6-501.12; Core; Food splatter present on walls behind prep areas; in the ware washing area; and floors underneath equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.
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
6-403.11; Core; Employee food and drinks stored in refrigeration mixed and mingled with establishment food items. Suitable facilities shall be provided for the orderly storage of employee's food and drink to prevent cross contamination. Re-arrange and separate employee food from establishment food. EHS recommends labeling employee/personal food and storing on lower shelving/storing on sheet trays to prevent contamination and to provide clear separation.
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 2-102.12 (A) Certified Food Protection Manager (C) Owner is a certified food protection managerPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Owner is a certified food protection manager; but was not present at the start of the inspection. The PERSON IN CHARGE 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. EHS recommends getting more employees registered as a certified protection manager. ***CORRECTED DURING INSPECTION (CDI)***
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.
notedCode 2-201.11 Responsibility of Permit HolderOther
Official wording
Proper use of reporting; restriction & exclusion
Inspector’s notes
2-201.11 Responsibility of Permit Holder; Person in Charge; and Conditional Employees. Establishment does not have an employee health policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. EHS provided employee health policy. ***CDI***
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment does not have written procedures for vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. EHS provided vomiting and diarrheal event procedures. ***CDI***
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.11 Handwashing Cleanser; Availability (Pf) The handwashing sink beside the grill was equipped with hand soap. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid; powder; or bar soap. The PIC supplied the sink with hand soap. ***CDI***
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) The following food items were not stored in a way that prevents cross contamination: portions of raw beef stored on top of rice stick noodles (grill reach in cooler); and raw chicken stored on top of raw pork; salad mix; ready to eat crab; and ready to lobster balls. EHS and PIC rearranged food items to standard. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. ***CDI***
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 Time/Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 Time/Temperature Control for Safety Food; Hot and Cold Holding. Bean sprouts were held at 53F. Maintain TCS foods in cold holding at 41F or less. The PIC is advised to monitor bean sprouts and maintain below 41F.
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 Several containers of single service/single use cups were stored on the floor. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Several containers of single service/single use cups were stored on the floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. The PIC is advised to store the items off the 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.
4-602.13 Nonfood Contact Surfaces (C) Hood filters soiled with heavy grease and grime build up. Labels and label residue found on clean drink pitchers. Non food contact surfaces shall be maintained clean and free of soil residues. The PIC is advised to thoroughly remove labels and label residue from the exterior of drink pitchers.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Stainless steel wall panels at grill are soiled with grease and grime build up. Physical facilities shall be maintained clean. The PIC has been advised. 6-101.11 Surface Characteristics. Cardboard was used to line work top counter spaces and reach in cooler. Untreated wood was used to line shelf housing microwave. Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; mobile FOOD ESTABLISHMENT SERVICING AREAS; and areas subject to flushing or spray cleaning methods.EHS advised PIC to use nonabsorbent materials to line equipment and shelves.
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
6-305.11 Employee food and drinks stored in refrigeration mixed and mingled with establishment food items. (B) Suitable facilities shall be provided for the orderly storage of employee's food and drink ro prevent cross contamination. Food items were rearranged to separate employee food from establishment food. ***CDI***
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.
6-301.12; Priority Foundation; Paper towels unavailable at handsink to the right of bookshelf/storage table. Each handwashing sink shall be provided with a hand drying provision. CDI - paper towels provided during inspection.
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; Raw pork egg rolls stored above cooked brisket in prep bottom cooler. Raw pork egg rolls stored above cooked beef in single-door reach in cooler at end of cookline. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Two small containers of rice held on counter below 135F. Time/Temperature Control for Safety (TCS) foods shall be held at 135F or above for hot holding. CDI - rice voluntarily discarded by PIC. Ensure rice is held at 135F or above or by use of TPHC procedures listed below.
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; Various Time/Temperature Control for Safety (TCS) foods holding above 41F for cold holding (outlined in temperature chart above). TCS foods shall be held at 41F or below for cold holding. CDI - egg roll with shrimp voluntarily discarded by PIC; cut tomatoes moved to reach-in cooler to recool to 41F.
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.
3-501.17; Priority Foundation; Date marking system is inadequte at this time - several ready-to-eat; TCS foods held in coolers and freezers with out date or prep/cook/opening. ready-to-eat; TCS foods shall be date marked not to exceed a 7 day hold. CDI - PIC and food handlers educated; dates known and affixed to foods during inspection.
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.
4-302.12; Priority Foundation; No thin-probe food thermometer available at time of inspection. A food temperature measuring device shall be provided and readily accessible. CDI - thermometer purchased from neighboring Walmart and provided during inspection.
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.
3-302.12; Core; Containers of powdered seasonings that are not immediately recognizable missing a label describing the contents. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. Labels provided during inspection.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-used plastic wrappings originally used for rice noodles being reused for storage of raw meat. Single-use items may not be reused. Use approved plastic wrappings such as ziploc bags or food-grade storage bags for the storage of food.
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.