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 (Priority); Pork was stored above cooked noodles in the walk in cooler. Raw shell eggs were stored above seaweed in the walk in cooler. Store raw animal foods so it cannot contaminate ready to eat foods and vegetables. CDI-Foods were rearranged. Food storage chart was reviewed 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 (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Cooked noodles were holding 60F on the counter. Hold TCS foods at 41F or below. CDI-Noodles were voluntarily discarded. Discussed possibly using Time as a Public Health Control with PIC for noodles to be out during busy service times.
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.
6-501.18; Core; The hand washing sink at the entrance to the kitchen was heavily soiled with black and pink residues. Maintain handwashing sinks; toilets and urinals clean. 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (Core); The hood and filters above the grill line is heavily soiled with grease and dust. Maintain physical facilities clean. Clean the hood and filters.
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.
4-601.11(A); The interior of the ice machine has discolored slime in the corners. Equipment food contact surfaces and utensils shall be clean to sight and touch. Increase cleaning frequency; and check with a flashlight to ensure unit is fully 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.
3-304.14(B); Core; Several wet wiping cloths were stored on the prep counters in the kitchen. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to the sanitizer bucket with 300 ppm quaternary ammonium. Remind employees to return wiping cloths to sanitizer bucket when not in use.
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.
4-501.11; Core; Shelf next to grill holding spices is rusting. Maintain equipment in good repair. Replace rusting shelves.
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.
3-302.11(A)(1); Priority; Raw shell eggs were stored above cooked/ready to eat seaweed. Raw pork was stored below and in the same container as raw chicken. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Store raw meats according to final cook temperature. CDI-Foods were rearranged; and a storage chart was provided via email to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) ; Priority Foundation; The interior of the ice machine had significant build up of black residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Cleaning on ice machine was begun. Remind employees to check all interior walls when cleaning this unit.
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 (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Pig ears in walk in cooler; tomatoes on counter; and beef and corn and cooked eggs in the prep cooler were holding above 41F. TCS foods must be held cold at 41F or below. Foods were cooled by adjusting units down; and adding ice. EC discussed time hold procedures with PIC; and provided a form via email.
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.
3-304.14(B); Core; There were several wet wiping cloths stored on preparation surfaces. Put wet wiping cloths in properly concentrated sanitizer between uses. CDI-A sanitizer bucket was filled; and cloths were stored inside. Remind employees to put them away when not in use.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; ANSI certified food protection manager is not present. Additional training is needed. A certified food protection manager should be present when food is being prepared.
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; There are vegetable stored in the first kitchen handwashing sink and a metal pan in the other kitchen handwashing sink. Maintain the handwashing sinks free of storage and available for use at all times. Do not put produce/vegetables into the handwashing sink. Handwashing sink shall be used only for handwashing. Vegetables and pan were removed from the handwashing sinks.
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.
3-403.11 (A);(D) Beef 123F reheating and held in the food warmer. Stir the beef and rapidly reheat to 165F; before holding at 135F. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. Use your thermometer to assure beef is reheated to 165 degrees F. Setting on the warmer was increased and sticker provided with reheating requirements for reference.
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 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf On the menuFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf On the menu; where it is explained that Yunnan Cross Bridge Dining Style is available with ingredients that include raw meat are served separately; the menu should explain that consumption of raw or undercooked animal foods increases the risk for food borne 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Rapid Cooling Methods are needed. Rice Noodles are in four stacked plastic containers to cool. Ice should be used to cool the noodles. Use shallow metal pans; rotate into the freezer; do not stack food until it reaches 41F; etc. Once cooling methods are established; please write the methods you will follow. Today the plastic containers of rice noodles were spread out.
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 (A) Spoon Handles are stored on the corn and greens in the top of the small refrigerator. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Spoon Handles are stored on the corn and greens in the top of the small refrigerator. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Today; the spoons were lifted off of the corn and greens; but longer handled utensils should be available. Another option is to use the spoons to fill the small serving bowls; then send the spoon to the dish washing area and not leave the spoon in the food. Keep handle off food.
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.
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Plastic colanders are not clean. The blue colander has very tiny holes that are not cleanable. The other plastic colander is black when viewed from the underside. Both plastic colanders need to be replaced. They were discarded today
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) Refrigerator in the cooking area is not clean. Maintain the refrigerators clean. Shelf above the meat preparation sink and shelf above the refrigerator near the 3 compartment sink are not clean. Keep surfaces above food and food preparation areas clean and organized.
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.
5-501.18 Cleaning Implements and Supplies (C) Brooms; Dust pan and fly swatter are stored at the meat preparation sink. Store brooms; fly swatter in an area that is separate from where food is prepared. 5-501.16 Availability of trash can: Trash can to dispose paper towels is needed at each kitchen handwashing sink. Use the positioning of the trash can as an educational opportunity to explain handwashing shall be conducted at the handwashing sink and where to dispose paper towels.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; ANSI certified food protection manager is not present. Additional training is needed. A certified food protection manager should be present when food is being prepared.
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.
4-501.114; Priority; Dish Machine is not sanitizing. Bucket of chlorine is almost empty and no chlorine is feeding through the machine. Use your test strips to verify the presence of sanitizer. Bucket was replaced; machine primed; test strips used and the dish machine is now sanitizing. ; 4-601.11 (A); Priority Foundation; Raw Meat Sink; Vegetable Prep Sink and Fish Sink are not clean with unclean build up. Detergent shall be used to clean the sinks after each use. After effectively cleaning and rinsing; apply sanitizer and allow the surfaces to air dry. Concentrated dish detergent should be available and used by employees for cleaning the food preparation areas. Sinks were cleaned during inspection.
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; True Make Line Refrigerator is not holding food at 41F/5C as required: Pork Paste 49.5F; Greens 50F; Ham slices 47.5F; Corn 49F. Use your thermometer to check food temperatures. Assure food is held at 41F and colder. Repairman was called for servicing.
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; Green Cutting Board is black on one side and not clean. When cutting boards can no longer be effectively cleaned; discard/replace them. Cutting board was taken for cleaning; replacement and air drying discussed.
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.
minorCode 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; Reach in refrigerator in the cooking area is not clean; primarily in the bottom. Clean also ticket holder and surrounding surfaces.
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.
5-205.11; Priority Foundation; There is a bowl inside the kitchen handwashing sink and a chair in front of the sink. Maintain the handwashing sink free of storage and available for use at all times. Handwashing sink shall be used only for handwashing. Chair was moved away from the handsink and bowl taken to the ware washing 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.
4-602.11; Core; Upper portions of Refrigerators are heavily soiled. Lids are not clean. Refrigerator tops shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Extensive cleaning of the refrigerators in the cooking area is needed. . . . Dry Rice Container and Can Opener are not clean. Clean dry food containers and can opener more frequently.; 4-601.11 (A); Priority Foundation; Raw Meat Sink; Vegetable Prep Sink and Fish Sink are not clean with unclean build up. Detergent is needed to clean the sinks after each use. After effectively cleaning and rinsing; apply sanitizer and allow the surfaces to air dry. Recommend having concentrated dish detergent available to employees for cleaning the food preparation areas.
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; Priority; Rice Noodles 76.F stored in covered and stacked plastic bus tubs cooled to 63F in nearly two hours. Cool food from 135F to 70F in two hours or less and from 70F to 41F in 4 more hours or less. Additional ice should be used for cooling rice noodles. . . Spinach 147F in covered plastic bus tub cooled only 26 degrees in nearly two hours. Use your thermometer to check food temperature during cooling. Foods were moved the freezer 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Aerosol can of Lysol is stored above the food preparation sink. Sanitizer is stored in an old milk jug. Store cleaners and chemicals in designated location with proper labeling. Do not store chemicals above food or food preparation surface. Lysol was moved to designated area.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Rapid Cooling Methods are needed. Spinach is stored in a deep covered plastic bus tub inside the walk in cooler. Recommend purchasing 2 inch (or 4 inch) metal hotel pans and lids for cooling of spinach and beef stew. . Rice Noodles are in stacked plastic containers to cool. Ice should be used to cool the noodles. We discussed use of shallow metal pans; rotation into the freezer; not stacking food until it reaches 41F; etc. Cooling logs were used today to assess current methods. Once cooling methods are established; please write the methods you will follow.
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; Red Cutting Board has black on the surface. Cutting board shall be clean and cleanable or shall be discarded/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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Ware Washing Sink is not clean. There is a lot unclean build up. Extensive cleaning of ware washing sink is needed each day. Fill sanitizer into a clean sink vat. Remove unclean build up from the faucet; etc.
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.
minorCode 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; Bells on the cookline; Shelves; surfaces above food preparation sinks; Speed Rack; equipment; etc are not clean. Extensive cleaning of kitchen equipment / items in the kitchen is needed.
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.
6-501.113; Core; Brooms; dust pans and fly swatter are stored at the meat preparation sink and in front of the handwashing sink. Designate an area for brooms that will not contaminate food preparation areas. Store maintenance tools in an orderly separate area.
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.
3-302.11; Priority; Raw chicken stored above cooked chicken on speed rack at room temperature. Open container of raw beef above ready-to-eat (RTE) foods in reach-in cooler. Raw fish stored above RTE foods in walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Cooked chicken; raw chicken; and cooked noodles holding on counter top above 41F. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - chicken moved to walk-in freezer; noodles discarded. Ensure foods are held in proper cold holding equipment to maintain TCS foods at 41F or below.
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 ; Priority Foundation; Raw tilapia thawing in sink of cool (45F); nonrunning water. Thawing shall be accomplished by fully submerging food in running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI - tilapia moved to 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.
3-304.12; Core; Bowls used as scoops and stored in several powdered foods containers. Scoop stored in rice container with handle touching food. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure proper utensils are used and that they are stored appropriately.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single use containers originally used for garlic; kimchi; etc. being reused for storage of other foods. Single-service items may not be reused. When these packages are emptied of their original contents; they shall be discarded and not reused for other food storage.
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.