2-301.14 (E); Priority; Dishwasher was observed handling soiled utensils and then handling clean utensils without handwashing. Wash hands after handling soiled equipment or utensils. CDI- education given and employee washed their 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.
3-501.16(A)(2); Priority; Heat treated pickled vegetables were observed sitting on the countertop at 73F. Maintain TCS foods in cold holding at 41F or less. CDI- food item was 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.
3-501.13 (A); (B); (C ); Priority Foundation; Chicken was observed thawing in sink without any running water. Use approved thawing methods. *Thaw food items submerged under cool running water or under refrigeration. CDI- chicken was submerged under cool running water.
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.
2-301.15; Priority Foundation; Dish washer was observed washing their hands in the 3-compartment sink. Only wash hands in handwashing sink. CDI- education given and employee washed their hands in the appropriate 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.
5-205.11 (B); Priority Foundation; A bowl and a mesh strainer full of scraps were observed in the handsink. A handwashing sink may not be used for purposes other than handwashing. CDI- items were 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.
3-302.11(A)(1); Priority; Raw shelled eggs were observed being stored above unwashed produce in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- education was given and food was rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; sticker residue was observed on several metal pans being stored as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were sent back 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.
3-501.14(A); Priority; [Repeat] Onion sauces; korma sauce; black lentils and white rice all prepared yesterday evening was observed holding between 46- 74F after 6+ hours of cooling. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: All food items were 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.
3-501.16(A)(1); Priority; Melted butter (unsalted) was observed holding at 125F on the countertop. Maintain TCS foods in hot holding at 135F or above. CDI- butter was placed back on the flat top grill to reheat.
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; Sauces; lentils and rice cooling from last night are being cooled in thick portions. 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. CDI: food items were 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Uncovered sauces were observed being stored underneath a leaking pipe in the walk-in cooler. Store food in a clean; dry location; not exposed to contamination. CDI- food items directly beneath this leak was voluntarily discarded by PIC due to a cooling issue as well. All other food items not in direct line of the leak were covered with appropriate lids.
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.
4-901.11 (B); Employee observed towel drying dishes during the inspection. After cleaning and sanitizing; equipment and utensils may not be cloth dried.
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(C ); Shelving in the walk-in cooler was observed with food debris and residue accumulation present. 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. 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.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -PCleaning 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; Quat sanitizer in 3 comp 0ppm. Quat shall be maintained between 200-400ppm. CDI: Sanitizer corrected to 300ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sticker residue on metal and plastic containers. CDI: Placed in dish washing area for rewashing.
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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. A few sauces inside walk in cooled down from last night only reached 43F. CDI: PIC switched out containers and placed inside walk in freezer.
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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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; Sauces cooling from last night are being cooled in deep metal containers. CDI: Placed in smaller containers and moved to walk in freezer. .
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 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Containers of food stored on the floor in kitchen area; walk in cooler and walk in freezer.
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.