notedCode Observation: Employee drink with no lid was stored at cooking station. 2-401.11 (A) EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drink with no lid was stored at cooking station. 2-401.11 (A) Eating; Drinking; or Using Tobacco - C 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: Employee drink was discarded.
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.
notedCode Observation: Raw chicken and steak were directly stored beside ready to eat ginger in the walk in cooler. Raw chicken in the prep cooler was stored directly beside ready to eat sauces. 3-302.11(A)(1) SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw chicken and steak were directly stored beside ready to eat ginger in the walk in cooler. Raw chicken in the prep cooler was stored directly beside ready to eat sauces. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Raw meat were moved and stored away from all ready to eat foods.
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
Observation: Fried chicken was cooling at room temperature. It was holding at 104F when checked. No active cooling method was in practice. 3-501.15 Cooling Methods (Pf) CDI: Chicken was placed in freezer for rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: A cup was being used as a scoop for sugar and was stored in the bag of sugar. 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: A cup was being used as a scoop for sugar and was stored in the bag of sugar. 3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI: Cup was 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.
minorCode Observation: Multiple containers are cracked and are still being used to serve food. 4-202.11 Multiuse food contact surfaces shall be smoothCleaning and sanitizing
Observation: Multiple containers are cracked and are still being used to serve food. 4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf
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 Observation: The outside of equipment has grease build up and needs to be cleaned. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The outside of equipment has grease build up and needs to be cleaned. 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.
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 Observation: Employee handled ready to eat noodles with bare hands. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
Observation: Employee handled ready to eat noodles with bare hands. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P
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.
notedCode Observation: Large bowl was rinsed off then thrown into sanitizer. It was not washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Large bowl was rinsed off then thrown into sanitizer. It was not washed; rinsed; and then sanitized. 4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method.-P CDI: Large bowl was washed; rinsed; 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.
notedCode Observation: Multiple containers are cracked or broken and need to be replaced. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing
Observation: Multiple containers are cracked or broken and need to be replaced. 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.
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.
minorCode Observation: Trim/molding is peeling off of the wall below the three comp sink. 6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Trim/molding is peeling off of the wall below the three comp sink. 6-201.11 Floors; Walls and Ceilings - Cleanability (C)
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.
Observation: Employee was preparing raw chicken and went to the cook line to begin preparing an order without washing his hands. 2-301.14 When to Wash (P) CDI: Spoke to employee about hand washing and when to wash. He washed his 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.
notedCode Observation: Raw chicken and shrimp were stored above ready to eat sauces in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw chicken and shrimp were stored above ready to eat sauces in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw chicken and shrimp were moved below ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Upon arrival multiple foods(cut veggies) in the walk in cooler were not datemarked. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Upon arrival multiple foods(cut veggies) in the walk in cooler were not datemarked. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) CDI: Employee date marked 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.
Observation: Grease and dust are building up on the outside of equipment. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.
3-302.11; Priority - (REPEAT) Raw chicken was stored above ready-to-eat sauces in walk-in cooler. Also; large bowl of raw chicken was sitting on top of container with dry food storage...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods. 3-302.11(A)(4); Core - Some foods (not cooling down) in walk-in cooler and reach-in units were not covered...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover/seal foods in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - Cooked chicken wings on table were at 94-107F; and employee stated they were just kept on table until they had orders for wings...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by refrigerating wings.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.16 (A) (2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control can be used...CDI by properly refrigerating foods.
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 - Some bottles of sauces; water; dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Rear exterior door to restaurant was not self-closing...Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid self-closing; tight-fitting doors...Provide self-closing device for rear exterior door.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Containers of food were stored under/near drain lines of food prep sinks...Food shall not be stored under drain lines and water lines to prevent contamination...CDI removing food from under lines.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Some sauce buckets and lids; hollow-handled jugs were being reused for food storage. Cut bite sized pieces of broccoli were stored in original boxes they came in...Single use food/beverage articles and containers shall not be reused...Since containers are not easy to clean; after original foods have been removed from single use containers; those containers shall be discarded in trash or put in city recycling.
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.
4-501.11; Core - Many wire shelves were rusty and damaged...Food service equipment shall be kept in good repair...Replace shelving with similar approved shelves. 4-501.12; Core - One cutting board was stained and had many knife cuts...Cutting boards that are damaged and difficult to clean shall be resurfaced or replaced...Resurface or replace cutting board. 4-502.11 (A) and (C); Core - Vinyl shelf liners and at least one container lid were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items and replace as needed.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of middle sink; right sanitizing sink and right "clean" side drainboard were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
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 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 - (REPEAT) Observed soiled solid and wire metal shelves; shelf liners; undersides/backsides of equipment door handles; sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
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.
5-501.111; Core - Trash; cardboard and an old chair were on ground behind left dumpster in enclosure...Trash/recycling enclosures shall be kept clean and free of unnecessary items...Remove old items and trash from dumpster enclosure and properly dispose of this material.
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.
6-501.11; Core - Faucets on 3-comp sink (left side) and a few food prep sinks were linking (water had been turned off at sinks so they would not leak). No cold water knob was available at mop sink/can wash...Physical facilities shall be kept in good repair...Repair leaking faucets and provide cold water knob at mop sink faucet. NOTE: Hot and cold running water under pressure is required at all sinks. 6-501.12; Core - Observed soiled flooring; some walls; floor drains; drain pipes and some vent hood filters...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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 - Many personal food items were stored above/beside food items used for restaurant customers...Areas designated for employees to eat and drink shall be located so that food; equipment; linens; and single-servcice and single-use articles are protected from contamination...Keep all personal items/foods below and away from restaurants' food; clean equipment; utensils and other supplies.
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.
3-302.15; Core; Raw broccoli found stored in original shipping box on counter. PIC stated that broccoli is used for cooking straight from the box. Vegetables shall be 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. CDI: PIC washed broccoli.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 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; Small amount of cleaning needed on the outside and handles of prep cooler. Non-food contact surfaces shall be maintained clean. 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.
3-302.11; Priority; A container of raw steak and a container of raw chicken found stored above various ready to eat sauces. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved chicken and steak.
In plain English
An issue that does not fit the common categories. Check the official wording for details.