Pho Far East

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 Handwashing Signage (C) A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. - Back kitchen: Observed a hand sink with no handwashing signage. Corrected during inspection (CDI) - handwashing sign provided.

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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(A)(B)(D) Ready-to-eat RTE) time/temperature control for safety (TCS) food; date marking - Pf RTE; TCS FOOD prepared in house or opened from a commercial container and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. 3-501.18 RTE; TCS food; Disposition (P); TCS food with no date mark shall be discarded. - Walk-in cooler: observed cooked pork cooked and frozen yesterday; then thawed in the refrigeration unit today with no production date mark or pull date on the cooked pork when prepared cooked pork in-house and stored longer than 24 hours. CDI - the cooked pork date mark; production date; and pull date from the freezer.

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.

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (B) TPHC food (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P - Observed the TCS food list on the TPHC form but with no discard time mark. The TPHC food items were removed from the temperature control within 30 minutes. CDI the discard time mark

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Food Temperature Measuring Devices (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf - Observed no thin-probe food thermometer available during the current inspection. CDI- The person in charge (PIC) presented the receipt of the thermometer order; delivered 8/3/26.

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.

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified With Common Name of Food (C)Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; 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. - Observed 3 spice/curry powders in a working container with no label. CDI - label provided. Significant labeling system in place. No point at this time.

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.

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-303.12(B)(C)(D) 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. - Smoothie-making area: the ice for smoothies is stored inside the ice bin; which has no drain outlet and visible undrained ice. Discussed the matter with PIC.

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.

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C). Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 2 food employees handling food with wristband jewelry still on them. Educational provided. Repeat.

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.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (B) Clean EQUIPMENT and UTENSILS shall be stored(1) In a self-draining position that allows air drying - Observed in multiple locations that clean utensils stack together when wet; not allowing proper drainage in a self-draining position. Discussed the matter with PIC.

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.

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing(D) cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(1) In a clean; dry location;(2) Where they are not exposed to splash; dust; or other contamination - Storage container: Observed a single-use article (spoons) stored without a cover and together with an unpacked bag of mushroom powder. Also observed food debris on the blender cover and rolls of aluminum foil on a shelf under the meat slicer. Discussed the matter with PIC.

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.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed ice bin with no drain outlet. Discussed the matter with PIC. See line 39

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.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed stains and accumulation; and some areas with sticky surfaces in these areas: prep cooler shelf; hand sink paper towel; countertop oven; shelf at the smoothie area. Also; rust on the prep cooler shelf. Discussed the matter with PIC.

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.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - The 2 service restrooms have absorbent ceiling tiles. - 1 Celing tile in the female restroom has a large stain. Discussed the matter with PIC.

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.

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed 1 food employee did not wash their hands after changing tasks before donning new gloves and then starting to work with food. Corrected during inspection (CDI). Educational provided. The employee washed their hands and donned new gloves. The food involved was removed from the public service.

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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200ppm. - Dishwasher with no chlorine concentration at the end of the wash cycle. CDI: the machine repair by the supplier with chlorine 100ppm.

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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf). Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The production date count as day 1 and consumed within 7 days. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: cooked pork with no date mark; the food handler stated that it was made and held longer than 24 hours (within 48 hours). CDI - date mark to reflect production date. Discussed the matter with the person in charge (PIC) Repeat - Self-service: Soda fridge: Custard dessert made in-house 2 days ago with no date mark. CDI- custard date mark accordingly.

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.

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed cooked white noodle(56F); peeled lettuce(60F); mung beans( 40F); and beef broth(135F) staging on the service line with no means of maintaining food temperature outside of the temperature danger zone(41F-135F). The PIC stated that the food was staged for lunch hour from 11 am to 3 pm; and that what was left was discarded at 3 pm. The operation implements the TPHC method without a written procedure or a product discard time mark. Verification TPHC due by 2/20/26

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed peanut sauce (135F; 10 minutes cooling) in a big deep plastic pan and cooling on the counter. Discussed the cooling method with PIC. CDI - the peanut sauce was transferred into smaller portions in a smaller container and continued to cool in the walk-in cooler. .

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.

Official wording

Food properly labeled: original container

Inspector’s notes

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Soda fridge: front self-service: Grab and go custard containers with no correct label. Discussed the matter with PIC. See line 23

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.

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C). Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 2 food employees handling food with wristband jewelry still on them. Educational provided.

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.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) (D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. (C) - Observed in-use wiping cloth stored outside of the sanitizer bucket. CDI- the damp towel was restored in the sanitizer bucket.

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.

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. (C) - Observed a bowl with no handle stored inside a rice grain bucket. CDI- the bowl 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.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.17 Wood; Use Limitation (C). (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; - Observed 2 wooden flat and long sticks used for paddling rice noodles; but there is no document stating that the wood is equivalent to hard maple wood. Discussed the matter with PIC about using non-absorbent material for noodle paddler. 4-402.11 Fixed Equipment; Spacing or Sealing - Installation (C) Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. - The back kitchen's hand sink and sink guard need to be recaulked to prevent water seepage and allow proper cleaning. 4-205.10 Food Equipment; Certification and Classification (C) - Soda fridge with no ANSI/NSF seal for storing TCS food; but the establishment uses it to store in-house-made custard. Discussed the matter with PIC.

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.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - The 2 service restrooms have absorbent ceiling tiles. Discussed the matter with PIC.

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.

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Food employees observed exiting the kitchen with gloved hands and did not change gloves or wash hands; handling raw foods without handwashing.. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given and hands were washed.

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.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed serving tray inside of the front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Tray was moved to kitchen area 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.

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Two bags of cooked noodles made this morning at 10am were sitting on the counter with temperatures ranging from 89-102F. Tapioca pearls cooked at around 12pm were tightly wrapped and holding at 77F. Cooked TCS (Time/Temperature control for safety) foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours 135F to 41F or less. CDI- noodles voluntarily discarded by PIC an tapioca pearls rapidly cooled.

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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; [Repeat] Containers of bean sprouts in an ice water bath at the prep sink observed between 36-44F. Bean sprouts on the counter (less than 4 hours) were between 57-58F. Brisket; vegetable meat mixture; cut leafy greens; and cut tomatoes were holding above 41F (see temperature chart). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI- food items were moved to the walk-in cooler or freezer to rapidly cool and bean sprouts submerged in more ice.

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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; [Repeat] Cooked pork made a few days ago and quiche made yesterday did not have dates indicating when it was made. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by educating and adding known date to foods.

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.

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a box of chicken stored directly on floor in the walk-in cooler. Raw shrimp observed being prepared in the 3-compartment sink while being set up to wash dishes. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust or other contamination; and at least 6 inches above the floor. CDI- Chicken moved to shelf in walk-in cooler during inspection and raw shrimp was removed. Education was also given on how to protect against 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.

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Food employees observed preparing foods without hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and 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.

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.16 (B); 3-compartment sink was used to prepare raw shrimp but was not cleaned before an employee began washing dishes. Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each 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.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] The shelving in the walk-in cooler and the plastic shelf liners near the kitchen entrance are soiled with a slight layer of residue. The shelving beneath all of the prep table observed with food debris present. Cleaning is needed around the cooking equipment as well. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil or debris.

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.

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.11; Core; [Repeat] One corner of the dumpster is up on the curb and onto the grass. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Call trash company and remind them to place dumpster onto the asphalt only after pickup. 5-501.111; The dumpster outside has several cracks and holes present along the base and is leaking. Keep storage areas and bins for waste in good repair.

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.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed green serving tray inside of the front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Tray was moved to kitchen area 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.

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Cooked green onions; pork fat; and garlic in oil all cooked this morning around 10am were sitting on the counter with temperatures ranging from 70-77F. Cooked TCS (Time/Temperature control for safety) foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours 135F to 41F or less. CDI- food items voluntarily discarded by PIC.

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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; [Repeat] Containers of bean sprouts in ice water bath at the prep sink observed between 44-50F. Cooked squid and shrimp in the flip top cooler were holding between 45-46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-shrimp and squid moved to the walk-in freezer to rapidly cool and bean sprouts submerged in more ice.

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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; [Repeat] Fried pork made yesterday did not have a date on it. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by educating and adding known date to foods.

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.

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Cooked soy sauce with tomatoes prepared at around 12pm was observed tightly covered and holding at 126F on the bottom shelf of the prep table. Cooling shall be accomplished by placing food into shallow pans; using rapid cooling equipment or other effective methods. When cooling food items shall be loosely covered; or uncovered if protected from overhead contamination to facilitate heat transfer.

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.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies observed throughout the kitchen. 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.

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A large amount of ice from the condenser is in contact with bags of pork in the walk-in freezer. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust or other contamination. Remove ice and store food away from leak.

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.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] The cart holding the deli slicer has dried on food residue. The shelving in the walk-in cooler and the plastic shelf liners near the kitchen entrance are soiled with a slight layer of residue. The shelving beneath all of the prep table observed with food debris present. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil or debris.

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.

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.11; Core; One corner of the dumpster is up on the curb and onto the grass. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Call trash company and remind them to place dumpster onto the asphalt only after pickup.

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.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; [Repeat] Observed cracked/damaged flooring in walk-in freezer. Physical facilities shall be maintained in good repair. Repair flooring.

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.

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Observed employee purse and water bottles store above and next to establishment's food on dry storage shelves. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed slight pink residue on ice chute of kitchen ice machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice chute.; 4-601.11 (A); Priority Foundation; Observed a few clear food container and knife stored as clean with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order 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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed container of cut lettuce and bean sprouts on ice-water bath in prep sink with temperature above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Cut lettuce moved to bottom prep cooler and bean sprouts submerged in more ice.

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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed bags of cooked pork in walk-in freezer not dated with cook/freeze date. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by educating and adding known date to foods.

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.

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed container of beef thawing on prep sink and countertop in kitchen. TCS(Time/Temperature Control for Safety) foods shall be thawed under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water at a water temperature of 70F or below; with sufficient water velocity to agitate and float off loose particles in an overflow. CDI-Both containers of beef were moved to walk-in cooler.

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.

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed container of carrots stored directly on floor under shelf in kitchen. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Carrots were moved to shelf in walk-in cooler during inspection.

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.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; In front area; observed wiping cloths in chlorine sanitizer less than 50 ppm. They shall be kept in approved; clean chlorine sanitizer at 50-200ppm concentration. Corrected by making new batch of sanitizer for wipes.

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.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed some clean food containers stacked while wet. A clean stock pot was sitting directly on the floor under the prep sink. Cleaned equipment and utensils shall be stored in a clean; dry location and allowed to air dry. Allow dishes to air dry before stacking them and elevate stock pot.

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.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

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.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled clear shelf liners in walk-in freezer and storage shelves and interior of black ice scoop holder. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning of clear shelf liners and ice scoop holder.

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.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed cracked/damaged flooring in walk-in freezer. Physical facilities shall be maintained in good repair. Repair flooring.; 6-501.12; Core; Observed black residue on wall at three compartment sink; and soiled floor in walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.

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.

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Observed employee purse and water bottles store above and next to establishment's food on dry storage shelves. Areas designated for employees to eat; drink and store personal items shall be located so that food; equipment; linens; single service and single use articles are protected from contamination. Provide designated area for employee drinks and personal items. **Recommend creating separate/designated space by labeling large bin -Employee Use Only- stored on bottom shelf (of walk-in) for storage of employee food/beverage.**

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.