notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw goat was stored in the previously used cardboard box for raw chicken. Raw in-shell eggs were stored above ready-to-eat garlic in walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged and goat removed from box. REHS reviewed storage order chart with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Large saw in meat market cleaned after previous day's service was soiled with accumulations of food debris. CDI: Employee began cleaning equipment during inspection. Both meat and deli departments share one food service permit and all equipment must be washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Large saw in meat market cleaned after previous day's service was soiled with accumulations of food debris. CDI: Employee began cleaning equipment during inspection. Both meat and deli departments share one food service permit and all equipment must be washed; rinsed; and sanitized in the 3-compartment sink in the deli area. Repeat violation; half-points deducted due to improvement from previous inspection report.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizer had a concentration greater than 200 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Sanitizer was drained and tested to be 50 PPM.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Display case for condiments was placed for food service on the weekends in the dining area. This area does not have ceiling tiles. Food shall be protected from miscellaneous or environmental sources of contamination. Relocate unit or install ceiling tiles. Zero-points deducted.
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.
notedCode 4-603.16(A) - Washed utensils and equipment shall be rinsed before sanitizing. Equipment was being washed and immediately sanitized without a rinse step. Ensure employees washCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-603.16(A) - Washed utensils and equipment shall be rinsed before sanitizing. Equipment was being washed and immediately sanitized without a rinse step. Ensure employees wash; rinse; and sanitize equipment in that order.
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) 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 (C); Gaskets and handles of cafe kitchen prep coolers were soiled with food accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean gaskets and handles. Zero-points deducted.
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 3-302.11 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Containers of chopped vegetables and chicken in the walk-in cooler did not have lids or coverings. CDI: Coverings added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before useCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning (P) Pots; pans; and utensils were being washed; rinsed; and placed onto wire racks for drying without a sanitizing step. CDI: REHS walked PIC through wash; rinse; and sanitizing requirements. Equipment was sent to 3-compartment sink to be sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Sanitizing solution prepared by employee had a concentration below 50 PPM chlorine. Chlorine shall have a concentration of 50-200 PPM chlorine. CDI: Sanitizing solution was adjusted and tested by REHS to be 50 PPM Chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Knives on mag-strips in cafe and meat market; stored as clean; were soiled with food residues. PIC stated that equipment is being washed in the food preparation sink in the meat market; rather than the 3-compartment sink in the cafe area. Both departments share one food service permit and all equipment must be washed; rinsed; and sanitized in the 3-compartment sink in the cafe area. CDI: Knives sent to 3-compartment sink to be further cleaned. Equipment from meat market were sent to 3-compartment sink in cafe area to be recleaned.
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 3-501.19 Time as a Public Health Control (Pf) Facility was maintaining food with incorrect time labels for temperature removal. Time labels for TCS puffed pastries and other TCS food items were written for 11:30 AM during inspection (time of preparation was 10:40 AM). PIC stated that these times indicate when the prepared food items are generally prepared. REHS explained time as a public health control requirementsOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Facility was maintaining food with incorrect time labels for temperature removal. Time labels for TCS puffed pastries and other TCS food items were written for 11:30 AM during inspection (time of preparation was 10:40 AM). PIC stated that these times indicate when the prepared food items are generally prepared. REHS explained time as a public health control requirements; explaining that the time labels must be accurate to the time that the food was removed from temperature control. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Labels were updated to reflect the correct time of temperature removal.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.14 Protection from Unapproved Additives (P) Mustard seed oilOther
Official wording
Food additives: approved & properly used
Inspector’s notes
3-302.14 Protection from Unapproved Additives (P) Mustard seed oil; only approved for external uses; was being used for food preparation. Food shall be protected from contamination that may result from the addition of unapproved additives. CDI: PIC removed oil from facility and stated he will switch to an alternative.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards along grill line were heavily scored. Resurface or replace cutting boards.
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.
5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Outside dumpster receptacle had accumulations of trash and debris on the ground. Clean outside dumpster area.
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.
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) Blower vent covers within walk-in cooler had accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vent covers.
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 2-301.12 Cleaning Procedure (P) Employee "washed" their hands while wearing glovesHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.12 Cleaning Procedure (P) Employee "washed" their hands while wearing gloves; without using soap or drying their hands; at the food preparation sink. Another food employee was observed washing their hands without soap or paper towels at the make-line handwashing sink. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds in a handwashing sink. CDI: Employees hands were washed correctly at the instruction of REHS. REHS explained handwashing requirements and procedures to PIC. Review handwashing procedures with all staff to ensure that hands are washed appropriately.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Make-line handwashing sink did not have soap. Each handwashing sink or group of handwashing sinks shall be supplied with handwashing cleanser. CDI: Soap was added by PIC.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above cooked chicken in walk-in cooler. Raw fish was stored above ready-to-eat chicken in walk-in cooler. Raw fish was stored above dried spices and garnishes on wire rack. Raw chicken was stored above raw fish in display cooler of meat market. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged and REHS reviewed storage order chart with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 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; Hot and Cold Holding (P) Raw fish was stored on a wire rack; outside of refrigeration; at 71F. Multiple containers of yoghurt sauces were maintained outside of refrigeration on top of display cooler at 58F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: All food was placed into cooler to rapidly cool to 41F. PIC stated he will include the yoghurt sauces on the approved time as a public health control procedures that are already implemented.
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 Thawing (Pf) Sambar was thawing on a tableFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Sambar was thawing on a table; outside of refrigeration; since 8 AM according to PIC. Sambar had temperature ranges of 28F to 72F. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Sambar was placed in walk-in cooler to rapidly cool to 41F and continue thawing. Do not thaw TCS food on prep tables at room temperature.
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 Food Storage - Preventing Contamination from the Premises (C) Bulk containers of batter and steeping tea were stored below handwashing sink on cafe make-line. Container of batter was stored directly on the floor in walk-in cooler. Food shall be protected from contamination by storing food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk containers of batter and steeping tea were stored below handwashing sink on cafe make-line. Container of batter was stored directly on the floor in walk-in cooler. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Avoid storing food in areas where splashing can occur.
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.
notedCode 2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraints during start of inspection. Food employees shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraints during start of inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment; and utensils. CDI: All food employees donned hair restraints after inspection began.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet in dish storage area. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted during storage on make-line. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert to-go containers.
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.
notedCode 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 (C); Gaskets of cafe kitchen prep coolers were soiled with food accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean gaskets.
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 and Restrictions (C) Blower vent covers within walk-in cooler had accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vent covers.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of cooked vegetables; fried cauliflower; and yoghurt sauce were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Food was voluntarily discarded by PIC.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk containers of batter and steeping tea were stored below handwashing sink on cafe make-line. Food shall be protected from contamination by storing food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk containers of batter and steeping tea were stored below handwashing sink on cafe make-line. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Avoid storing food in areas where splashing can occur.
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.
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 (C) Bucket of quaternary ammonia sanitizing solution in butcher's area had a concentration of 0 PPM. Quaternary ammonia shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was replaced.
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 and Restrictions (C) Blower vent covers within walk-in cooler had accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vent covers.
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 FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Two containers of samosas were not maintained within a warming unit and had a holding temperature below 135F. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. PIC explained that samosas are reheated when ordered. EHS explained that the samosas must be maintained at proper holding temperatures in between initial frying and secondary frying. CDI: Samosas were reheated to 165F 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.
notedCode 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; Hot and Cold Holding (P); One container of lentils was maintained above 41F; outside of temperature on a wire rack (from 9/19/2024). PIC explained that the lentils are "half-cooked" and then re-cooked to order. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI: PIC voluntarily discarded food. EHS explained that while lentils are typically non-TCS; lentils are rendered a TCS food item after initial heat treatment and should be maintained at proper holding temperatures (41F or below for cold holding and 135F or above for hot holding) thereafter. Repeat; Half points deducted due to noted improvements in overall cold-holding methods.
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 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); One chemical spray bottles in cafe was not labeled with the name of the product. Working containers used for storing poisonous materials such as cleaners and sanitizer shall be clearly labeled. CDI: Bottle labeled by PIC.
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.
notedCode 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 (C); Gaskets of cafe kitchen prep coolers were soiled with food accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean gaskets.
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.
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; Found a container of cooked potatoes in the reach-in cooler that was above 41F and prepped yesterday. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - PIC voluntarily discarded the food.
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; Found bowls used instead of scoops in couple of foods (oil; spices). Utensils shall be stored in the food with their handles above the top of the food. CDI - bowls were removed from containers of food by PIC. Only half credit taken; situation improved since last inspection.
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.
2-401.11; Core; In a dry storage found open Fanta bottle belonging to a food employee; stored near food coloring and above can food. Employee shall eat; drink; and store food only in designated areas where the contamination of exposed food; clean equipment; and utensils can not result. CDI - PIC discarded the bottle.
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.
4-501.11; Core; Several of metal shelves in the walk-in cooler are rusty. Equipment shall be maintained in a state of good repair. Replace rusty shelving.
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.