notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces (Pf) Food Preparation Sink; especially the meat sink; is not clean. There is an unclean residual in the sink basin and build-up on the faucet. Clean the sink with detergent after use and apply sanitizer. . . Can opener and mount need cleaning. . . Prep Coolers / make-line refrigerators need cleaning in the top around hinges and lids. . Sink and can opener were cleaned during today's 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.
notedCode 3-501.16(A)(1) Cart has a pot of Chicken in Sauce on the bottom that is only 89 degrees F. Chicken must be maintained at safe temperature: above 135F or below 41F. Chicken in sauce stored on the cart was discarded upon request. . . On the gas cooking stove there are thick sauce filled pans with food not maintained at safe temperature: Chicken in Masala Sauce 111FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Cart has a pot of Chicken in Sauce on the bottom that is only 89 degrees F. Chicken must be maintained at safe temperature: above 135F or below 41F. Chicken in sauce stored on the cart was discarded upon request. . . On the gas cooking stove there are thick sauce filled pans with food not maintained at safe temperature: Chicken in Masala Sauce 111F; Chicken in butter sauce 102F. Maintain TCS foods in hot holding at 135F or above. -P Use your thermometer to check food temperature. Hot Holding Equipment is needed. Add a hot holding cabinet or steam table that can be used to keep food hotter than 135 degrees F. A cover on the pans may also help keep the food hot. Today Chicken in sauces held on the stove top were reheated to at least 165F to restart the holding above 135F. Manager says he will use the steam table / soup wells to hold food at 135F. He is concerned some of the meats will turn to mush or loose form if held hot. We discussed using time holding for a few items with labeling not to exceed 4 hours. Also; monitoring temperature and maintaining close to 135F may maintain appearance and texture; as opposed to reheating to 200 degrees intermittently.
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) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Make-Line Refrigerators are not holding food at 41 degrees F as required. Some areas along the back are very cold with frost visible in one pan; but boiled Egg 45.6F & Chicken pieces 51.4F along the front row. Red Sauce 43F; Brown Sauce 43.5F; Yogurt Sauce 42F; Sauce 44F. Diced Tomato 45F in the top of the small Beverage Air Refrigerator. Use your thermometer to monitor food temperature and replace the refrigerators if they do not maintain food at 41F. Chicken was taken to the freezer today to cool and food rotated to different positions in the refrigerator.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf) Samosas have exceeded the four-hour time holding. Written Procedures shall be available for using the 4-hour time holding. Samosas today are past the 4 hours they are labeled for. Samosas were discarded. I emailed a form that can be used for the written procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment ware washing sink is not clean with residual coating the sink basin with the sanitizer. Clean the sink everyday with detergent. Fill sanitizer into a clean sink. . Today we observed the sanitizer at 400 ppm and discussed having the service company adjust the sanitizer to 300 ppm or 250 ppm Quat. Sink was cleaned during today's 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.
notedCode 3-501.16(A)(1) On the cooking stove there are thick sauce filled pans with food not maintained at safe temperature: Chicken Chunks in Sauce 118FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) On the cooking stove there are thick sauce filled pans with food not maintained at safe temperature: Chicken Chunks in Sauce 118F; Stock / broth 99.8F. This was observed on the last inspection also. Maintain TCS foods in hot holding at 135F or above. -P Use your thermometer to check food temperature. Hot Holding Equipment is needed. Add a hot holding cabinet or steam table that can be used to keep food hotter than 135 degrees F. A cover on the pans may also help keep the food hot. Today Chicken in sauce and stock held on the stove top were reheated to at least 165F to restart the holding above 135F.
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) Maintain TCS foods in cold holding at 41F or less. -P Walk-in Cooler is not holding food at 41F as required: Cooked Chicken 42.4Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk-in Cooler is not holding food at 41F as required: Cooked Chicken 42.4; thick Masala Sauce 42F; Baked Potato 41.5F; Red Sauce 42.2F; Bucket of Red Sauce 43.5F; Lamb 42.1; Cheese Cubes 58F. Walk-in Cooler needs to be adjusted to a colder setting. . . . New Atosa Refrigerator on the left side is not holding food at 41F as required: Eggs boiled yesterday 56F; Peas in Sauce 43.5F; Lamb in Gravy 42.5F; Tomato Sauce 42F. Food in the bottom is also slightly above 41F at 41.6F in bottom and 41.2F on the upper shelf. Close lids when practical. Adjust the new Atosa refrigerator to a colder setting and check food temperature with a digital thermometer everyday. . . Atosa Refrigerator on the right has Cheese Cubes 47F and Fried Cauliflower 49F. Assure this refrigerator is holding food is 41F and colder (some food was observed at proper temperature in the refrigerator on the right.) Contact me for verification that the walk-in cooler and Atosa refrigerators are holding food at 41F and colder.
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.
3-302.14 Protection from Unapproved Additives (P) Jug of mostly used Mustard Oil is stored in the dry storage area. Label specifies: "For Religious Purpose & Recommended For External Use Only. Precaution: Avoid areas close to the eyes and other sensitive areas". Discontinue use of mustard oil in the restaurant. It may cause heart problems and should not added to food or consumed. Manager removed the mustard oil upon request and says he will inform the owner.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-304.12 (F) Pan filled with water has soiled utensils stored on the cart. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F. If a steam tableEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F) Pan filled with water has soiled utensils stored on the cart. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F. If a steam table; warmer is added for sauces held on the stove; a portion of the warmer could be used to hold hot water for utensils. Otherwise; store the utensils in a clean dry pan and replace with clean utensils as often as necessary.
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) Cutting board on the refrigerator has an unclean film adhering to it. Effectively scrub the cutting board including near the corners. . Cart needs cleaning.
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 (C) Additional cleaning is needed for the floor and walls and items attached to the walls. Clean the light switches; wall above the handwashing sink; soap dispenser.
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 2-103.11(A-P) Person In Charge Duties requires holding food at 41F and colder -and- holding food above 135F. PIC shall ensure rules in the code for food safety and handling are met. -Pf Person in Charge Duties include assuring food preparation sinksPermits, training, and postings
2-103.11(A-P) Person In Charge Duties requires holding food at 41F and colder -and- holding food above 135F. PIC shall ensure rules in the code for food safety and handling are met. -Pf Person in Charge Duties include assuring food preparation sinks; and food containers that include buckets and lids are cleaned and sanitized. Regular temperature checks are needed.
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.
5-205.11 (B) Primary handwashing sink centrally located and near the cook line has a whisk / utensil stored inside. The handwashing in the front area has dessert drying and table cloths stored at it. A handwashing sink may not be used for purposes other than handwashing Pf. Do not put utensils in the handwashing sink. Do not use the handwashing sink area for desserts or linen storage. Items were removed today.
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 4-601.11(A) Some Bucket Lids in use in the walk-in cooler are not clean. Some lids were removed to be discarded or cleaned. If food containers cannot be effectively cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Some Bucket Lids in use in the walk-in cooler are not clean. Some lids were removed to be discarded or cleaned. If food containers cannot be effectively cleaned; they shall be discarded. Buckets and Plastic bucket Lids should be replaced with metal pans that can be cleaned and sanitized. . . Food Prepration Sinks are not clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sinks were cleaned with detergent / soapy water during inspection upon request. Sanitize surfaces after cleaning and rinsing.
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 3-501.16(A)(1) On the cooking stove there are thick sauce filled pans with food not maintained at safe temperature: Chicken Chunks in Sauce 88FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) On the cooking stove there are thick sauce filled pans with food not maintained at safe temperature: Chicken Chunks in Sauce 88F; Dal Brown Sauce 101F. The black cart has several pans of cooked samosas not maintained hot. Maintain TCS foods in hot holding at 135F or above. -P Use your thermometer to check food temperature. Hot Holding Equipment is needed. Add a hot holding cabinet or steam table that can be used to keep food hotter than 135 degrees F. Today samosas were refried. Chicken and sauces held on the stove were reheated to at least 165F to restart the holding above 135F.
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) ATOSA Refrigerator: Tomato Sauce 44FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) ATOSA Refrigerator: Tomato Sauce 44F; Spinach 42F. Vegetables with Carrots 91F; Cheese 42F. . Beverage Air Refrigerator: LAMB in Gravy 48F; Red Paste 44F; Chicken 42.7F; Peas in Brown Gravy 45F. . . Container of Heavy Whipping Cream is stored at room temperature; not refrigerated and is 70 degrees F. Store the cream inside the refrigerator at 41F and colder. Heavy Whipping Cream was discarded today. . Some foods prepared before today are not at 41F as required inside the walk in cooler: Cheese Squares (dry) 50F; Cheese in Water 43F; Brown Gravy 42F. Maintain TCS foods in cold holding at 41F or less. -P This violation was addressed on the last inspection also. Repair or replacement of the refrigerators is needed. Use your thermometer to check food temperatures throughout the day. Lamb and peas discarded.
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
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) There is insufficient hot holding equipment. Add hot holding cabinet; steam table or warmer to maintain food above 135F. discussed today 3-501.15 Cooling Methods (Pf) Vegetables are 90F in the top of the make line refrigerator. Food should be 41F before storing in the top of the prep cooler unless it will be served within four hours. discussed today
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.13 (E ) Salmon is thawed in the refrigerator still in vacuum sealed packaging that is labeled to remove the fish before thawing. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Salmon is thawed in the refrigerator still in vacuum sealed packaging that is labeled to remove the fish before thawing. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing. Raw Fish that is not frozen requires oxygen. Manager was directed to open the salmon.
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 3-304.14(B) Soiled Wiping Cloths are stored along the cooking assembly line. Hold in-use wiping cloths in properly concentrated sanitizer between uses. If the wiping cloth is not in an employee's handCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Soiled Wiping Cloths are stored along the cooking assembly line. Hold in-use wiping cloths in properly concentrated sanitizer between uses. If the wiping cloth is not in an employee's hand; store cloth in a bucket of sanitizer.
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 3-304.12 (A) Spoon is submerged in the pan of diced potato and beans. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Spoon is submerged in the pan of diced potato and beans. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Spoon was removed and remaining potato and beans discarded. 3-304.12 (F) Pan filled with water has four long handled soiled utensils stored on the cart. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F. If a steam table; warmer is added for sauces held on the stove; a portion of the warmer could be used to hold hot water for utensils. Otherwise; store the utensils in a clean dry pan and replace with clean utensils as often as necessary.
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 Handwashing Sink is missing the hot water faucet handle. Whisk is held together with old plastic wrap. Refrigerator has water pooled inside with pans of food stored in the liquid. Three Rice Warmers have broken components. Maintain equipment in good repair.
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.
4-602.13 Nonfood Contact Surfaces (C) Remove build up from the walk in Freezer Door Handle. Clean shelves inside the walk in cooler. Clean shelving and stored items in the kitchen.
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 (C) Additional cleaning is needed for the floor and walls and items attached to the walls. Grout may need to be added between floor tiles to provide cleanable surfaces that do not collect or pool water.
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 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in the ware washing sink is too weak and is soiled with food particles. Use test strips to verify correct concentration of sanitizer. Manager thinks the employee may be diluting the sanitizer with water. Replace sanitizer when it is visibly soiled. Ware washing sink was emptiedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in the ware washing sink is too weak and is soiled with food particles. Use test strips to verify correct concentration of sanitizer. Manager thinks the employee may be diluting the sanitizer with water. Replace sanitizer when it is visibly soiled. Ware washing sink was emptied; cleaned and filled with fresh sanitizer from the wall mounted dispenser. After refilling sanitizer; it is within range. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Refrigerator Lids on the Beverage Air Make-Line Refrigerator are not clean. There is visible unclean build up. Center hinge cannot be removed so the lids are not taken to the ware washing sink for cleaning. Remove the center twisted pin so that the refrigerator lids can be taken to the ware washing sink with some regularity for cleaning. Maintain the refrigerator free of build-up. . . . Can Opener and mount secured to the table are not clean. Maintain the can opener clean and replace it if it cannot be effectively cleaned. Can opener was taken to the ware washing sink for cleaning but mount could not have the blue plastic portion removed.
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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Top left side of the Beverage Air Refrigerator is not holding food at 41 degrees F (5 degrees C) as required. Food on the right side and enclosed low portion of the refrigerator are all held below 41F. Chef believes the large catering order is affecting temperature. Use your thermometer and verify lentil 44.8FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Top left side of the Beverage Air Refrigerator is not holding food at 41 degrees F (5 degrees C) as required. Food on the right side and enclosed low portion of the refrigerator are all held below 41F. Chef believes the large catering order is affecting temperature. Use your thermometer and verify lentil 44.8F; onion gravy 43.9F; yellow sauce 42.2F held on the upper left side are maintained at 41F and colder. Assure cold air is circulating properly in this portion of the refrigerator and consider the noticeable amount of heat above this refrigerator. Today we discussed the possibility of moving the high protein foods to the right side. We discussed implementing the rule: Time as a Public Health Control that requires written procedures; labeling and discarding any food that remains at 4 or 6 hours.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls throughout the kitchen are not clean. Handwashing sinks; soap dispensers; light switches; handwashing sign; etc are soiled. Maintain physical facilities clean and free of build up.
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; Heavy cream container sitting on counter at 48F; lamb and chicken in flip top cooler in container over fill line at 43F. Samosas in container sitting on top of flip top cooler items at 43F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Heavy cream moved to reach-in cooler during inspection. Items above fill line (lamb and chicken) and container of samosas moved to separate container and placed in bottom of flip top 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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Sides of equipment; bottoms of reach-in coolers; flip top cooler lids; walk-in cooler shelving; clean dish shelving; and shelving near make line soiled with food debris and residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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 (A); Core; Two open coffee cups stored on shelves above prep line above flip top coolers. Employee items and drinks shall be stored in designated areas to prevent contamination. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Coffee cups voluntarily discarded during inspection.
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.
3-501.18; Priority; Containers of cooked potato and spice mixture; in front reach-in cooler with date markings 8/24 and 8/25. Ready-to eat items shall be date marked the day prepared or removed from container and kept for maximum of 7 days excluding time in freezer. These items are not frozen and manager not sure if item was new and placed into old container; so items voluntarily discarded 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.
3-302.12; Core; Dried seeds and spice in two unlabeled containers above left side of cook line. Working containers holding food or food ingredients removed from the original packaging shall be labeled with the common name of the food. Containers labeled 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.
5-202.12; Core; Hot water knob off at handsink on cook line; only cold water working at beginning of inspection. Employee turned on hot water under sink. Knob is leaking and will not shut off so water is turned off at bottom. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Repair this knob so that hot water at least 100F and bottom on/off valve is always on.
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.
4-601.11 (A); Priority Foundation; Several containers of metal bowls and clear containers stacked as clean with greasy residue or sticker residue on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area during inspection to be cleaned.
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.
6-501.12; Core; Minor accumulation of food splatter on wall in back area near prep sinks and back handsink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these walls more frequently.
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.
4-703.11; Priority; Dish machine is high temperature machine; and dish plate simulator only reading 132F after three times ran into machine. Dish machine not getting hot to sanitize dishes. After being cleaned; equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations and achieving a utensils surface temperature of 160F as measured by an irreversible registering temperature indicator. manager called dish machine company to service machine and will use three compartment sink until machine can be repaired. ; 4-501.114; Priority; Three compartment sink sanitizer basin with 0ppm quaternary solution. New solution obtained from dispenser on wall and quat solution at 200-300ppm. Ensure to change out solutions regularly and after washing dishes. Quaternary sanitizing solutions shall be at 75F or higher and a concentration according to manufactures label instructions. Quat shall be 200-400ppm. Solution changed 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.
3-501.14; Priority; Cooked chili oil sauce in walk-in cooler in deep container tightly wrapped in plastic from day previous at 46F. TCS Foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Sauce was cooked day previous and has exceeded the cooling time; and did not meet cooling rate. Sauce voluntarily discarded 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked chili and onion sauce in large deep containers tightly wrapped in plastic in walk-in cooler at 46F from day previous. Cooling shall be accomplished by using one or more of the following methods; placing the food into shallow pans; smaller thinner portions; using rapid cooling equipment like walk-in freezer or cooler; loosely covered or uncovered if protected from overhead contamination; using an ice bath; stirring frequently; using ice wand; adding ice as an ingredient; or other effective methods. Sauce voluntarily discarded 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; 6-202.16; Core; Back door has hole in the bottom where the entry of pests; rodents and other animals could occur. Back door fan was shut off during visit; and manager flipped breaker to turn on fan. Door must be pulled and locked to turn fan off. Repair door so that insects and pests are prevented from entering facility and so fan can remain on when door is opened. Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors and properly using air curtains.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Back prep sink and three compartment sink drainboards soiled with food residue and greasy buildup. Warewashing machines; the compartments of sinks; basins; drainboards and other receptacles used for washing and rinsing equipment; utensils; raw foods shall be cleaned before use and at frequency necessary to prevent recontamination. Clean these sinks more frequently. ; 4-302.13; Priority Foundation; Dish machine is hot water sanitizing machine; and no irreversible temperature device to check dish machine available during inspection. In hot water mechanical Warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please obtain dish plate simulator or other irreversible measuring indicator.
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.