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 in freezer stored in same container as beef. Both products not in original packaging. Raw chicken was stored above eggs in the walk in cooler. Food shall be stored to prevent cross contamination. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P); Minor amount of soil buildup found inside of ice machine (interior plate). Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent residue buildup.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Containers of cooked chicken that was taken out of the freezer did not have the day labeled that it was removed from the freezer. Cooked potentially hazardous food shall be dated (including when it was placed in or removed from freezing temperatures) to indicate when it must be discarded within a 7 day period (not including days it remains frozen). CDI- Chicken was dated during the inspection.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); Live flies were present inside of the kitchen area. The premises shall be maintained free of insects and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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); Scoop was found being stored inside of food Container with its handle touching the food. If utensils are stored inside of food containers; they shall have handles that are stored above the food in order to prevent potential contamination.
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 6-501.110 Using Dressing Rooms and Lockers (C)Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C); Employee jackets were stored on food storage shelving with food present. Employees shall use dressing rooms and lockers to store personal items such as clothing.
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 2-401.11 (B) Employee drink stored on table above clean dishes. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) Employee drink stored on table above clean dishes. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Store in separate area or bottom shelf where not a source of contamination.
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.
2-301.14 (G); Priority; Employee was observed cracking raw shell eggs; then handling plant food while wearing the same gloves. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- Employee was educated on this material; washed hands; and changed gloves.
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 3-501.16 (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); Portion of cut lettuce was found being stored in a prep top cooler above its container’s fill line and was up to 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled down before a 4 hour period elapsed.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); One container of cooked chicken that was taken out of the freezer did not have the day labeled that it was removed from the freezer. Cooked potentially hazardous food shall be dated (including when it was placed in or removed from freezing temperatures) to indicate when it must be discarded within a 7 day period (not including days it remains frozen). CDI- Chicken was dated during the inspection.
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)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Food containers were stored on the floor of the freezer. All food items shall be stored at least 6 inches above the floor.
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.
4-903.11 (A); A few clean stacked together wet. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor and in an air drying position. Allow to completely air dry prior to stacking. Full deductions may be taken if this item is repeated again.
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.
2-301.12; Employee was observed washing hands; then turning the handwashing sink off with their bare hands after washing. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your 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). CDI- Employees were educated during the inspection.
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 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); Quat sanitizer in the 3 compartment sink was less than 100ppm due to the sanitizer container being completely empty. Quat sanitizer being used for food contact surfaces shall be maintained at 200-400ppm. CDI- Sanitizer bucket was changed out and dishes were re-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.
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); One container of opened ready to eat noodles were on their 8th day of being opened according to date marking. After being opened or prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Noodles 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.
notedCode 3-501.15 Cooling Methods (C) Recently cooked chicken stored in walk-in and covered with doubled plastic. Food shall be cooled rapidlyFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (C) Recently cooked chicken stored in walk-in and covered with doubled plastic. Food shall be cooled rapidly; in small portions; loosely wrapped or uncovered. Plastic wrap loosened during the 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.
4-903.11 (A) Containers stacked together wet. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor and in an air drying position. Allow to completely air dry prior to stacking.
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.
minorCode 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); Sticker residue was remaining on the non food contact surfaces of containers. Non food contact surfaces shall be kept free of soil 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 3-501.16 (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); Potentially hazardous food items in prep top and bottom cooler were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. PIC states this was due to the cooler being constantly opened and closed today. CDI- Food grade ice bags were placed on food at 45F and fried tofu at 51F was voluntarily discarded.
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 3-501.19 Time as a Public Health ControlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control; Noodles were being held on time as a public health control (TPHC) and had no time marking to indicate how long they have been out of temperature control. Food held on TPHC shall have clear time markings to indicate when it must be discarded. CDI- Time marking was placed on noodle container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); Live flies were present inside of the kitchen area. The premises shall be maintained free of insects and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Food containers were stored on the floor of the freezer. All food items shall be stored at least 6 inches above the floor.
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); Wet wiping cloths were found being stored on preparation tables. Wet rags shall be stored in a sanitizer; quat at 200 to 400 ppm or chlorine at 50 to 200 ppm.
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 3-304.12 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); Tongs handle was stored on food and scoop with no handle was stored in food container. If utensils are stored inside of food containers; they shall have handles that are stored above the food in order to prevent potential contamination.
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 2-401.11 (B) Employee drink stored on table where food is handledEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) Employee drink stored on table where food is handled; next to plastic wrap. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Store in separate area or bottom shelf where not a source of contamination.
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.
criticalCode 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 in freezer stored above beef. Both products not in original packaging. Food shall be stored to prevent cross contamination. Store chicken below beef.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 4-601.11(A) Spoon stored as clean with debris on itCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Spoon stored as clean with debris on it; mixer oily; food remaining on grinder and container with food crumbs on it. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Items returned to dish area. CDI 4-501.114 (P) Quat dispenser at three compartment sink less than 150 ppm. Concentrate bottle is from Sams Club and not the product provided by Ecolab for their dispensing system. Quat sanitizer shall be 200 to 400 ppm. Discussed with PIC that this wont work since it is not the product designed for it; but they can hand mix with water and the concentrate bottle to the correct concentration. VR
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) 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) Food in prep tables up to 46F. Some of the foods in these table; PIC states that it was removed from the walkin this morning and placed in tables. Foods like the hardboiled egg have been in the prep table for over 24 hours. Garlic oil made with fresh garlic in the facility in the grill area at 50F and on the dry storage shelf at 70F. PIC states when he arrived there was a lot of water on the floor by the large prep table and showed the picture taken this morning and where it was sent to the refrigerator technician prior to beginning of inspection. Food shall be 41F or less. Garlic/oil on shelf discarded and the one in the grill area was stated to have come from the walkin as a fresh portion and not on the counter before. PIC wants to do time control on this product. Time control discussed; labelling requirements and form provided to create a written plan. CDI. VR to check on flip top prep tables. Technician arrived at end of inspection to address units.
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.
criticalCode 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) Food lacking a date when opened or prepared: cooked rice; cooked hardboiled eggs; cooked tofu; cooked pork; cooked duck; opened half and half. PIC identified the foods having been prepared; opened or cooked on Friday and Sunday. Food shall be dated when package has been opened; food cooked; or prepared. Some foods dated during inspection. VR will be conducted to verify proper date marking.
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 3-501.15 Cooling Methods (C) Recently cooked chicken stored in walkin and covered with plastic. Food shall be cooled rapidlyFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (C) Recently cooked chicken stored in walkin and covered with plastic. Food shall be cooled rapidly; in small portions; loosely wrapped or uncovered. Plastic wrap loosened.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Sanitizer buckets with rags at 0 ppm quat. Wet rags shall be stored in a sanitizer; quat at 200 to 400 ppm or chlorine at 50 to 200 ppm. Dispenser at three compartment sink not at proper concentration. Hand mix sanitizer as necessary until dispenser is corrected. PIC states the correct concentrate bottle is arriving with delivery on Wednesday/tomorrow.
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 3-304.12 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) Tongs stored hanging on oven handle; tong handles stored in noodles; and scoop handle stored in dry storage container touching food. In use utensils shall be stored with handle out of food; and in a clean; dry location protected from contamination. Store on clean surface or in clean container and keep handle up.
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) Containers stacked together wet. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor and in an air drying position. Allow to completely air dry prior to stacking.
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 Vital proteins collagen container reused for food items in the kitchen and metal container that palm sugar is in is stated to be original but there is not a label on it or anything indicating it is the original container. It does not appear to be a container designed for food contact. Single-use and single-service articles cannot be reused. Discard containers after original product is removed.
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.
4-101.19 Cardboard used on dry storage shelf. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard; replace with sheet pan or something equivalent and washable and nonabsorbent. 4-205.10 Household rice cooker used for utensil hot water storage. Equipment shall be ANSI accredited or another approved classification. Obtain alternative option; or store in a clean; dry location.
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.
5-501.11 Outdoor Storage Surface (C) Grease receptacle stored on bare ground/dirt. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Place receptacle on concrete or other hard surface.
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.