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 of covered; observed being stored over raw squid and beef; which was also not covered with plastic wrap. Raw pork was stored directly next to opened raw beef on drainboard prep sink. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - PIC relocated items to appropriate storage location. Provided education on proper raw food storage at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B) Core; Wet wiping cloth was stored on the prep table. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloth was moved to a sanitizer bucket.
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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.observed utensils in a container that was not visibly clean. CDI by changing the container.
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(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
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. Underneath handles of preparation units need 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI - Written procedures provided. Facility may use as is or adapt for their facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.14; Core; No handwashing signs posted at two kitchen handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
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.
3-501.13; Priority Foundation; Three containers of chicken thawing improperly at room temperature. Use approved thawing methods; such as cold running water onto product or thawing product under refrigeration. CDI - Containers moved to the walk-in 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.
4-501.12; Core; The cutting board in front of the large prep cooler is scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Sand/resurface cutting board.
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; Walk-in cooler fan guards and light fixtures soiled with dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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 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; loosely covered with plastic wrap; observed being stored over raw beef; which was also loosely covered with plastic wrap. Raw pork was stored directly next to opened raw beef on drainboard prep sink. Raw lamb stored above covered ready to eat vegetables and uncovered tofu inside make unit cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - PIC relocated items to appropriate storage location. Provided education on proper raw food storage at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical dish machine is registering at 0 ppm at the time of inspection. Food equipment was also being sanitized in the three compartment sink with chlorine sanitizer; which was observed at 25 ppm rather than 50-200ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Corrected During Inspection - Chlorine was added to sanitizing compartment of three compartment sink to reach 50 ppm. PIC was able to troubleshoot dish machine to gain proper chemical concentration. Facility contacted dish company to assess the machine as well.
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) 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) Cooked fish; cooked chicken; egg rolls; spring rolls; chopped cabbage; raw fish; raw beef; and raw chicken observed in the walk in cooler between 42-43 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - The ambient temperature of the walk in cooler from the fans is registering at 37 F. PIC stated that the cooler door has been opened frequently during preparation this morning. Inspector reassessed the internal temperatures of these products inside walk in cooler cooler at the end of the inspection; after the door was kept shut; and products have now reached 41 F. Discussed keeping door closed and making sure door is shut properly.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Three chemical spray bottles were not properly labeled to identify the contents inside the container. Working containers of poisonous or toxic materials and personal care items shall bear a legible label. Corrected During Inspection - PIC labeled spray bottles at time of inspection.
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 3-501.13 Thawing (Pf) Beef observed thawing in back prep sink at room temperature rather than under cold running water. Use approved thawing methodsFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Beef observed thawing in back prep sink at room temperature rather than under cold running water. Use approved thawing methods; such as cold running water onto product or thawing product under refrigeration. Corrected During Inspection - Cold running water was supplied to product for remainder of thawing process.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Scoops without handles were observed inside food products in walk in cooler and in dry storage areas. In-use utensils for food must be stored with handles above the top of the food within containers. Corrected During Inspection - Scoops were removed from the product during 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean cutting board was stored behind the faucet handles of prep sink in back area. Cleaned equipment; utensils; linens shall be stored in a clean; dry location; where they are not exposed to splash.
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.
3-304.15 (A) Gloves; Use Limitation (Priority); Employee did not remove gloves after handling raw chicken and before moving on to other tasks. Single use gloves may only be used for one task; and must be changed when moving between raw and ready to eat foods. CDI-Employee was redirected to change gloves and wash hands before moving on to other tasks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B) Core; Wet wiping cloth was stored on the prep table. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloth was moved to a sanitizer bucket.
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 dish machine had no measurable sanitizer solution. Chlorine sanitizing solutions must measure 50-200ppm. CDI-Utensils and equipment will be sanitized at the 3-compartment sink. Ecolab was contacted to service dish washer.
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.
2-103.11 (A) - (P); Priority Foundation; The PIC is not ensuring employees are washing hands; using gloves properly; or sanitizing equipment and utensils. The PIC is responsible for monitoring employee behavior to reduce the risk of food borne illness. CDI-Explained PIC duties to PIC.
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.
2-301.12; Priority; Employee washed hands while still wearing gloves. Employees hands shall be washed using the following methods; while not wearing gloves: Rinse under warm running water; apply soap; rub vigorously for 10-15 seconds; especially paying attention to fingernails; surfaces of hands; arms; or prosthetic devices; fingertips; and areas between fingers; thoroughly rinse under clean running warm water; and dry using towels or air drying device. CDI-Reviewed need to wash hands correctly with employee and 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.
3-302.11; Priority; Raw egg wash was stored above cooked noodles; and raw meat was stored above noodles in the small reach in and prep coolers. Repackaged raw meat was stored above cooked foods and raw fish in the walk in freezer. Raw animal products shall be stored so that they cannot contaminate ready to eat foods. Raw meats shall be stored according to final cook temperatures. CDI- Food storage chart was provided and reviewed with PIC. Foods were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; There was no measurable chlorine in the sanitizing solution of the dish machine. Sanitizing solutions must have 50-200ppm chlorine in them. CDI-Facility will sanitized all utensils and equipment in the 3-compartment sink; which had 100ppm chlorine. Ecolab was called for service.
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; Several foods in the first small reach in cooler were holding above 41F (see above chart). TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Unit was adjusted down; and will be serviced.
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.
3-302.11; Priority; Opened and repackaged chicken was stored above and between raw pork; beef; and cooked dumplings in the walk in freezer. Raw meats shall be stored so they cannot contaminate ready to eat foods. Raw meats shall be stored according to final cook temperature. CDI-Foods were rearranged. A storage chart was provided and explained to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles stored at the mop sink did not have labels. Working containers of chemicals shall be clearly identified with the common name of the material. CDI-Bottles were labeled.
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.
3-304.14; Core; Wet wiping cloths were stored on prep counters and cutting boards in a few places in the kitchen. Wet wiping cloths shall be stored in a sanitizing solution when not in use. CDI-Cloths were moved to a sanitizer bucket.
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.
6-501.18; Core; The handles on the hand sink next to the grill line were heavily soiled with batter mixture. Hand sinks and other plumbing fixtures shall be maintained clean to prevent recontamination of hands. CDI-Sink was 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.