notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp in a bowl is 53 degrees F. The bowl of shrimp is stored on top of another pan (not properly seated in the refrigerator). The purpose of storing the shrimp in a separate bowl is to keep it separate from the shrimp prepared todayFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp in a bowl is 53 degrees F. The bowl of shrimp is stored on top of another pan (not properly seated in the refrigerator). The purpose of storing the shrimp in a separate bowl is to keep it separate from the shrimp prepared today; that is 49F. Shrimp should still be maintained at 41 degrees. Store the raw shrimp properly inside the refrigerator. Shrimp was moved.
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.
2-301.12 (A);(B) Enmployee working at the register and interacting with customers did not use SOAP when switching from working at the register and scooping rice. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Discussed the need to use soap for handwashing and owner directed the employee to use soap.
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.
4-204.112 Temperature Measuring Devices - Functionality (C) Thermometer is not available to check food temperature. Batteries are not functioning. Replace the thermometer and batteries to assure thermometer is available to monitor food temperatures daily. Thermometer was ordered during today's 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Lighting is too low at the food preparation sink. Replace burnt out light bulbs. Provide lighting at 50 foot candles across the food preparation 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Spray bottle stored under the rice warmers is not labeled. Label each cleaner and spray bottle with the common name of the contents. discussed today for correction.
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 4-602.13 Nonfood Contact Surfaces (C) Interior back wall of the walk-in coolerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Interior back wall of the walk-in cooler; under-side of the fans/compressor and black wrap from the compressor are not clean. Detailed cleaning of these components inside the walk-in cooler is needed. Blue Cutting board is worn with black cuts and can no longer be effectively cleaned. Replace the blue cutting board. 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.
3-304.12 (F); Core; One Scoop and one set of tongs in container of hot water at 120F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F; and cleaned every 4 hours or when visibly soiled. Container double panned in steam well; recommend placing pan directly in the hot water well to maintain water temperature at 135F or higher. Water replaced 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.
3-501.13 Thawing (Pf); Shrimp thawing in prep sink in colander with running water at 50-55F. Foods shall be thawed for a period of time that does not allow the thawed portions of raw animal foods requiring cooking to be above 41F for more than 4 hours including the time it takes for preparation for cooking. Shrimp was thawed in prep sink for use in make line cooler. Shrimp was moved to walk-in cooler and small portion moved to make line cooler to use during lunch. A large portion was cooked during visit. Educated about when thawing to not allow foods to be above 41F.
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; Priority Foundation; Spray bottle of bleach sanitizer solution without marking or labeling to indicate the item in the bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottle labeled during 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.
4-501.11; Core; Towel Dispenser in the front area is broken (or otherwise unavailable for use). Replace the broken towel dispenser.
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.
5-501.115; Core; Clean up needed within the dumpster enclosure. There is loose rice and chicken pieces on the dumpster ledges. Mushroom cardboard box on the ground. Dumpster enclosure is dirty; greasy; needs pressure washing to be maintained cleaned. Dumpster should be replaced with a clean dumpster.
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.