notedCode 2-401.11 (B) Employee Beverages - CoreEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) Employee Beverages - Core; Employee drinks were covered; but stored inside the walk in cooler and food preparation areas; above food. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- Containers were moved to lower shelves.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were stored on food preparation tables in between uses. Store wet wiping cloths in sanitizer in between use. CDI- cloths were placed into 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.
4-501.114; Priority; The chlorine solution at the dish machine measured 25ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine solutions must measure between 50-200 ppm. CDI-Facility has correctly mixed sink and surface sanitizer from Ecolab; and will use this to sanitize. Ecolab was contacted to service the dish machine. 4-602.11 (A) (5); Priority; The cutting board in use for the pork was rinsed and scrubbed in the prep sink; but was not sanitized. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI-Cutting board was moved to dish pit for cleaning and sanitizing. Employees will bring all equipment to the dish pit for cleaning moving forward.
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) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Sauce and miso soup in the steam hot hold unit were holding 133F; and 90F respectively. TCS foods must be held hot at 135F or higher. CDI-Items were reheated to 170F. Manager is looking into replacing unit.
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 2-401.11 (A) Employee beverages are stored on the preparation table near the back door and on the shelf above the preparation surface. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employee beverages are stored on the preparation table near the back door and on the shelf above the preparation surface. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Store beverages and personal items in an area separate from where food is prepared. The low shelf to the left is appropriate for beverage storage. Beverages; Clorox wipes; and personal items were removed from the food preparation surface.
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 3-302.11(A)(1) Inside the walk in coolerOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Inside the walk in cooler; there is a pan of various raw meats stored on the shelf directly above leafy greens. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw meats were moved to two different speed racks to the right with raw meat and raw chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) There is no date on the sliced; cooked pork. Pork was opened from a ready to eat package yesterday. Maintain a date on open refrigerated ready to eat food (such as cooked meats). Tape with the date the pork was opened was added to the refrigerated sliced pork upon request.
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.
notedCode 3-304.12 (A) Tongs are inside the pan of cooked pork rollEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Tongs are inside the pan of cooked pork roll; with the handles of the tongs on the meat. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Do not allow the handles to touch the food. Tongs were removed from the pan of pork and stored in a bowl on the table.
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.
3-501.13 ; TUNA is stored thawed in the walk in cooler in the manufacture's sealed bag with instructions to remove from ROP package. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration ~or~ Immediately upon completion of; its thawing. Thawed Tuna bag was cut open along the entire top seal and we discussed the need for fish to have oxygen when it is not frozen.
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; Rice scoop/paddle and bowl are stored in standing water. Utensils may be stored in the food with handle extended out. Option to wrap the utensils in plastic wrap with slippery release coating and store utensils in a dry pan. If utensils are stored in water; water shall be 135F and hotter.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present person in charge is not a certified manager. Additional training of shift manager; etc is needed. no point deduction because this is a new restaurant
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; Priority Foundation; Raw Seafood is stored inside the handwashing sink. Handwashing sink shall be used for handwashing and shall not have food in it. Keep handwashing sink accessible to employees. Pan of seafood was 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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Scramble Egg and Boiled Egg stored on the prep surface. Maintain egg at 41F and colder or use Time as a Public Health Control that requires labeling and disposal according to written procedures. 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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Consumer Advisory is not included on the menu for the seasoned soft boiled egg included in the soup: Tonkotsu and Spicy Tan Tan. Since the boiled egg is not cooked to 145F; consumer advisory is required. Add asterisk to the menu item or egg where listed and an asterisk at the bottom with reminder that states: *consuming undercooked eggs may increase your risk of foodborne illness.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.13 ; Core; Plastic wrapped seafood is thawing in pan of standing water. Thawing in water can be done in the seafood sink with seafood both submerged in water and with cool water running over it. Seafood was moved to the seafood sink
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Pork in the walk in cooler in a cooking pot has a thick layer of fat across the top. This creates an anaerobic environment that may promote germination of botulism. After the pork and soup cool; the fat layer should be broken; disturbed to allow air access to the food.; 3-305.11; Core; Pan of raw seafood is thawing inside the handwashing sink. Bowls with minimal soup ingredients are stored under the paper towel dispenser. Protect food from splash from the handwashing sinks. Seafood was removed from the hand sink and small table with soup ingredients was moved further from the sink and trash can placed under the towel dispenser. . . . Box of tofu is stored inside the pan of seaweed. Protect seaweed from contamination that may be present on the exterior of the box by keeping the box out of the pan of seaweed. Tofu was moved to another pan today.
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.
3-304.14; Core; Used wiping cloths stored on prep surfaces. Store wiping cloths in sanitizer. Buckets should be added.
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; Rice scoop/paddle and bowl are stored in standing water. Utensils may be stored in the food with handle extended out. Option to wrap the utensils in plastic wrap with slippery release coating and store utensils in a dry pan. Consider also Carlisle portion server. If utensils are stored in water; water shall be 135F and hotter.
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.
5-202.13; Priority; Pre wash hose at the ware washing sink hangs into the sink basin. Air gap shall be present from the water supply to the flood level rim of the sink. Coil may be upside down. If the existing hose cannot be repaired to swing above the top of the sink; replace it. This requires correction and verification.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.