Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently prepared spring mix holding above 41 F in the front prep cooler. Following washing and rinsing; place the spring mix in rapid cooling equipment (reach-in cooler/freezer) and ensure it is cooled to 41 F or below prior to placing in the prep cooler. CDI - Spring mix moved to the reach-in cooler to chill rapidly.
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; Core; Sushi rice scoop stored in water maintaining 130 F. If held in water between uses; the water shall maintain 135 F or above. Container dumped and re-filled with water 135 F+.
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.
4-601.11; Core; The backside of the tall reach-in cooler soiled with dust and debris. Surfaces of equipment shall be kept clean to avoid build up of dust; food residue 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently prepared spring mix holding above 41 F in the front prep cooler. Following washing and rinsing; place the spring mix in rapid cooling equipment (reach-in cooler/freezer) and ensure it is cooled to 41 F or below prior to placing in the prep cooler. CDI - Spring mix moved to the reach-in cooler to chill rapidly.
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; Core; Sushi rice scoop stored in water maintaining 128 F. If held in water between uses; the water shall maintain 135 F or above. Container dumped and re-filled with water 135 F+.
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; Various squeeze bottles unlabeled. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label squeeze bottles.
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.
2-401.11; Core; Employee food and drinks stored above and mixed in with facility food on dry storage shelving; in the reach-in cooler; 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. EHS recommends labeling shelving where personal food is stored; and storing employee items on lower shelving/storing employee items on trays to prevent contamination.
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.
5-205.11; Priority Foundation; A container and various utensils stored in the kitchen handwashing sink upon entry. Handwashing sinks may be used for handwashing only. This is not a storage area. CDI - Items removed.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; Majestic Bleach is used by facility as sanitizer. No EPA number. No instructions for use as a sanitizer on food contact surfaces. This product is not approved. CDI - PIC obtained an approved bleach formula for sanitizing food contact surfaces. Approved bleach: AROCEP ULTRA BLEACH.
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; Recently prepared shrimp cooling in large portions. When cooling; use smaller/thinner portions and metal pans as they will transfer heat more quickly than plastic. CDI - Shrimp placed in a shallow metal pan.
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.
3-304.14; Core; A sanitizer bucket stored on the floor. Containers of chemical sanitizing solutions shall be stored up off the floor. Store sanitizer buckets on lower shelving or obtain a miniature stool for them to rest on between uses.
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.
3-304.12; Core; Sushi rice scoop stored in water maintaining 109 F. If held in water between uses; the water shall maintain 135 F or above. Container dumped and re-filled with water 135 F+.
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.
3-304.14; Core; The concentration of the sanitizing liquid used for wiping equipment was too low. Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer at adequate concentrations. CDI - More chlorine was added to sanitizing liquid to increase concentration up to adequate levels.
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.
4-903.11 (A); (B); and (D); Core; Some of the metal food containers and bowls were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and water drainage. Repeat.
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.
4-903.11(A); (B) and (D); Core; Observed some metal food containers stacked together while damp. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and water drainage.
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.
6-301.11; Priority Foundation; The front handwashing sink is missing soap. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply or hand cleaning liquid; powder; or bar soap. CDI - New soap placed at the sink.
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.
3-304.12; Core; Scoop for rice was stored in water that was holding at less than 135F. During pauses in food preparation or dispensing; food prep/dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. Ensure water is maintained at adequate temperatures.
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.
4-903.11(A); (B) and (D); Core; Observed some metal food containers stacked together while wet above the 3-compartment sink. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and water drainage.
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.