3-302.11(A)(1); Priority; In walk-in cooler; observed raw shell eggs and raw chicken stored on shelf above raw onions. In prep cooler; raw chicken found stored on shelf above mushrooms. Food shall be stored to prevent cross contamination. CDI- Food was re-arranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Containers that have labeling of one type of spice are being reused for other ingredients. Ketchup bottle was found being reused to dispense oil. Containers are being washed and reused. Single-service and single-use articles may not be reused. Do not reuse these 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.
4-602.13; Core; Food debris present on lower shelf of prep table across from cooking equipment. Cleaning needed on interior of microwave to remove the food debris. Cleaning needed on exterior of prep cooler and gaskets. Cleaning needed on shelving above prep cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to areas mentioned.
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.
6-301.14; Core; Handwashing sinks in kitchen lacked a handwashing sign. Bathroom handwashing sinks had appropriate signage posted. 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. CDI- Printed handwashing signs were provided.
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; 1)Several tandoori skewers were not clean. A few pans on cook line had food debris present. These utensils were being stored as clean. 2)Interior of prep sinks were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All items were taken to the warewashing area to be cleaned and sanitized. Prep sinks were cleaned and sanitized.
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.
3-501.17; Priority Foundation; Several foods in refrigeration units were lacking a date label. PIC stated that these foods were prepared/cooked within the past few days. Also; there were some cooked foods that were taken from the freezer and had the cook/freeze date but were lacking a thaw date. Refrigerated; ready-to-eat; TCS food shall be dated when prepared; cooked or original package opened and held for a maximum of 7 days. Remember that prep date is Day 1. When food is cooked in facility and then placed in freezer to hold; it requires a date mark label containing prep date; freeze date; and thaw date to ensure food is not being held past 7 days. VR- EHS will return on February 3; 2026 to verify that datemarking requirements are being met. 3-501.18; Priority; Fried fish in tall reach-in cooler had a prep date of (1/21) and should have been discarded yesterday. Saag (spiced spinach) in walk-in cooler had a prep date of (1/21) as well. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Foods were voluntarily discarded.
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.
4-602.13; Core; Interior of clamshell on prep cooler has splash residue. Food debris present on lower shelf of prep table across from cooking equipment and on top shelf above range. Cleaning needed on interior of microwave to remove the food debris. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to areas mentioned.
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.