4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. Clear the storage and effectively clean; rinse and sanitize the food preparation sink. Cleaning of prep sink was completed during today's inspection. 4-501.114 Manual Warewashing Equipment; Chemical Sanitization - Concentration (P) Sanitizer in the ware washing sink is very weak. Use test strips to verify adequate concentration of sanitizer. Present manager tested the sanitizer and added additional sanitizer to the ware washing sink.
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 3-501.15 Large plastic container of Rice inside the walk-in cooler is 72 degrees F and smaller covered plastic container of Rice is 72.7F. Quickly cool foods. Use methods such as open/vented shallow metal pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Large plastic container of Rice inside the walk-in cooler is 72 degrees F and smaller covered plastic container of Rice is 72.7F. Quickly cool foods. Use methods such as open/vented shallow metal pans; storage in the freezer; large ice baths and active stirring.-Pf Food Temperature should be monitored to verify food is cooling within the required amount of time. Follow 2-phase cooling: 135F to 70F in 2 hours or less -and- 70F to 41F in 4 more hours or less. If food remains between 70F and 135F for more than two hours; discard it. Owner assisted employee to transfer the rice to shallow metal pans for cooling inside 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.
4-205.10 Food Equipment; Certification and Classification (C) Domestic refrigerator and domestic chest freezers are present in the kitchen. Approved restaurant equipment; appropriate refrigeration is required.
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.
5-501.13 Dumpster is not clean; has a broken lid that has collapsed in and side door is open. Receptacles for refuse and recyclables shall be durable; cleanable; insect- and rodent-resistant; leakproof. Recommend contacting the dumpster company or landlord to have the dumpster replaced with a clean dumpster with intact; functioning lids. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Bag of trash is on the ground at the dumpster and some loose debris. Maintain the dumpster enclosure clean with trash bags inside the durable receptacle.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Unclean build-up present on the overhead vent inside the walk-in cooler; remove the dust or material that has accumulated. Swinging doors to the kitchen are not clean. Floor in the toilet room is not clean under the mirror that is on the floor; move items as needed to clean. Maintain physical facilities clean.
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 2-103.11 (A) - (P) (Pf) Person in Charge Duties are not being adequately addressed. There is only one handwashing sink in the kitchen with several employees actively workingPermits, training, and postings
2-103.11 (A) - (P) (Pf) Person in Charge Duties are not being adequately addressed. There is only one handwashing sink in the kitchen with several employees actively working; but the handwashing sink is used for storage and not available for use. Refrigerators are not holding food at 41F as required. Rice 118F is cooling in a covered bus tub at rooms temperature and macaroni is six inches deep in a covered plastic bus tub inside the walk in cooler that displays an air temperature of 50F. There is no thermometer available to check final cook temperatures or food storage temperatures. Person in Charge shall ensure employees are effectively cleaning their hands; by routinely monitoring the employees' handwashing. Person in Charge shall ensure employees are verifying cooking temperatures daily by having employees use appropriate temperature measuring devices. Person in Charge shall ensure employees are using proper methods to rapidly cool foods. Person in Charge shall ensure employees are properly maintaining the temperature of foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures.
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.
2-102.12 (A) Certified Food Protection Manager (C) Present owner / person in charge lacks document showing ANSI certified food protection manager training. Have certification available for inspection verification. Regina arrived during inspection and has a current ServSafe certification.
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.
notedCode 3-301.11(B) Bare Hand was used on the cooked macaroni. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B) Bare Hand was used on the cooked macaroni. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P
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.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing Sink is used to store several bags of cheeseHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing Sink is used to store several bags of cheese; a box and a pan. Boxes of pineapples are stored on the floor in front of the handwashing sink. Maintain handwashing sink in the kitchen clear and available for use. Do not use the handwashing sink for storage. Cheese and items stored inside the handwashing sink were removed upon request.
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; Refrigerator Lid on the make-line refrigerator with the sliced potatoes is not clean. Food Preparation Sink is not clean including build-up on faucet handles and spongy material on faucet. Some stored food containers and lids have stickers remaining on them. Utensils used for peeling have a scale-build-up thant needs to be removed. Some clear contianers stored on the shelf above the ware washing sink are not clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Remove stickers and labels during the cleaning process. Effectively clean the refrigerator lids; that may require occasional removal for cleaning at the ware washing sink. Soak the peelers and replace utensils and wares that can no longer be effectively cleaned. Cleaning of these areas and utensils was directed during today's inspection. Squeeze Bottles stored inside the top of the right make line refrigerator are not clean with illegible tape on them. Remove tape for regular cleaning of the squeeze bottles and when the bottles can no longer be effectively cleaned; replace them.
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) Walk in Cooler is not holding food at 41F as required: Shredded Cheese 47.5FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Walk in Cooler is not holding food at 41F as required: Shredded Cheese 47.5F; milk 47.5F; buttermilk 47.5F; Ground Beef 42F; Salmon 55F; Butter 45.5F. Temperature displayed on the door indicates internal temperature is 50 degrees F and water collecting in a pan from overhead drip is 49F. Maintain TCS foods in cold holding at 41F or less. -P . . . Make-Line Refrigerator on the right has food above 41F: Shredded Cheese 44.7F; Diced Tomato 57F; Sliced Potato 72F; Raw Chicken 43.8F. . . Refrigerator on the left: White Fish 43.7F; Shrimp 49F; Salmon 45.6F. Use a thermometer to monitor food temperature. *Verification will be conducted to assure three units hold food at 41 degrees F as required. . . Reliable Heating and Air Conditioning was contacted for servicing and will arrive tomorrow 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.
notedCode 3-501.15 Macaroni 83 degrees F in the walk in coolerFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Macaroni 83 degrees F in the walk in cooler; stored in a plastic bus tub. Sliced Potatoes 90F. Walk in cooler is not holding food at 41F as required and is therefore unlikely to be able to cool food to 41F. Quickly cool foods. Use methods such as open/vented shallow metal pans; large ice baths and active stirring. Use of cool running water and ice is common when cooling pasta. -Pf Food Temperature should be monitored to verify food is cooling within the required amount of time. Macaroni was removed from the walk in cooler to add ice (that is delivered in the absence of an ice machine currently). There is a sticker on the walk in cooler door showing the 2 phase cooling: 135F to 70F in 2 hours or less -and- 70F to 41F in 4 more hours or less. If food remains between 70F and 135F for more than two hours; discard it. . . There is also a covered plastic bus tub of white rice 118 degrees F; stacked on the white chest freezer with no temperature control. If rice is being cooled; active cooling methods are required that may include storage inside the freezer. Avoid storing rice at room temperature in lieu of active cooling. Required cooling parameters shall be met. Correction of the rice was requested of the owner 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.
majorCode 4-302.12 Stem Thermometer is not available to check temperature of food stored inside the walk in coolerEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Stem Thermometer is not available to check temperature of food stored inside the walk in cooler; cooling; or final cook temperatures. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Follow up is required to verify presence of food thermometer. You can send me a picture of the thermometer when you have it in the restaurant.
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.
3-304.14(B) Used Wiping Cloths are stored on the cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Recommend having buckets with sanitizer.
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.
4-101.11; Core; Steamer handle is broken with tape covering handle area. Handle on flip top cooler is broken; missing. Gasket on make-line refrigerator door is not properly in place; damaged. Some rust present on shelves inside the walk in cooler. Walk in Cooler is actively dripping from overhead. Equipment shall be smooth; easily cleanable and in good repair. Repair these items. 4-205.10 Food Equipment; Certification and Classification (C) Two domestic refrigerators are present in the kitchen. Two domestic chest freezers are present in the kitchen. Approved restaurant appropriate refrigeration is required
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; Packaged and Unpackaged Food - Separation; Packaging; and Segregation; Bag of carrots and cabbage on shelf below raw fish in walk-in cooler. Container of raw ground beef for burgers stored on top of container of cooked turkey legs. Ready-to-eat foods shall be stored above raw foods to protect from cross-contamination. Items relocated during inspection. Turkey legs voluntarily discarded during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; A couple of clear containers stacked on clean dish shelf with stickers and sticker residue left on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes moved to three-compartment sink during visit. Much improvement on food residue on the dishes from previous 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.
3-501.14(A);Priority; Bowl of fried rice sitting on inside of flip top cooler on top of the food containers; not inside the bottom of the cooler at 50F from night previous. Turkey legs in walk-in cooler at 44-45F from day previous. Quickly cool cooked foods within 2 hours from 135F to 70F; and from 70F to 41F in 4 hours. Items voluntarily discarded during inspection. Ensure foods are cooled appropriately to reach the temperatures in the time parameters.
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.
3-501.16(A)(1); Priority; Mac and cheese in steam well at 140F on one side of the pan and the other side at 120F. Maintain TCS foods in hot holding at 135F or above. Mac and cheese placed back into the oven and reheated to 165F before placing into steam well. Several other items in the oven being reheated. Ensure foods are rotated and stirred and use thermometer to check to ensure foods are reheated to 165F for hot holding. No other items in steam well at beginning of 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); (B); and (D); Core; Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Large container of utensils including whisks and spoons stored with food portion of the utensils stored up where they could be contaminated. Cleaned utensils and equipment shall be stored in a manner that protects from contamination; inverted or covered and at least 6 inches from the floor. EC recommends stored the unused or rarely used equipment in a storage bin with a lid to protect from 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.
4-601.11 (A); Priority Foundation; Several metal dishes stacked as clean on rack with food debris on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes moved to three-compartment sink during visit. ; 4-501.114; Priority; Quaternary sanitizer solution in three compartment sink with low-0ppm. Employee actively washing dishes during visit; solution re-made during inspection. Use test strips to ensure solution at correct concentration. A chemical sanitizer used in a manual operation shall be at correct contact times and concentration according to manufactures label instructions. Quat solution shall be 200-400ppm.
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.
3-403.11; Priority; Mac and cheese; collards and sweet potatoes in steam table at 50-53F at beginning of inspection. Manager and employee stated items were removed from the walk-in cooler and are reheating in the steam table. Checked again closer to 20 minutes and food at 70-76F. Foods shall be reheated from 41F to 165F in 2 hours. Educated employee to place food into oven or steamer to rapidly reheat before putting into hot hold equipment. Employee moved foods during inspection. Stickers provided. No points deducted.
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.
3-501.18; Priority; Pasta in flip top cooler bottom dated 4/19; exceeds 7 days. Several items in flip top cooler bottom; crab cake pops; cooked rice without date marking. Foods in walk-in cooler have date markings. Food shall be discarded if it exceeding the time and temperature combination except time frozen; or in a package that does not have a date marking. Rice container is almost full dated. Pasta dated 4/19 voluntarily discarded during 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Walk-in cooler vent is dripping water and container stored over mac and cheese containers. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; dust and other contamination. Foods moved during inspection and larger container placed on the top shelf to catch the drips. Have cooler checked to ensure foods are protected from contamination.
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.
4-101.11; Core; Steamer handle is broken and tape covering handle area. Handle on flip top cooler is broken. Equipment shall be smooth; easily cleanable and in good repair. Repair these items.
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; Shelving next to fryers; flip top cooler lids and bottom shelving soiled with food residue and splatter. Walk-in cooler vents soiled with dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean these areas more frequently.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-202.18; Priority Foundation; Container of muscles in reach-in freezer repackaged and no tag or box. Manager stated muscles are fresh and they open and put into the freezer. No tags with muscles or previous muscles. Manager stated this is a recent addition to the menu. SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer and the tags must remain on the product until the last one is sold and the tags must be kept for 90 days. Container of muscles discarded during inspection. Educated about keeping tags for fresh Shellstock that comes in container or bag with a tag.
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.
4-501.114; Priority; Quaternary sanitizer solution in three compartment sink with low-0ppm. Employee actively washing dishes during visit; solution re-made during inspection; more Quat tablets added after testing solution with how it is usually made; and at 200ppm. Use test strips to ensure solution at correct concentration. A chemical sanitizer used in a manual operation shall be at correct contact times and concentration according to manufactures label instructions. Quat solution shall be 200-400ppm.
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.