3-304.14(B &); Core; A wet wiping cloth was hanging on the side of a sanitizer bucket that was stored on the floor. Hold in-use wiping cloths in properly concentrated sanitizer between uses in a container that is stored off the floor and to prevent contamination of food; equipment; and utensils. CDI - Cloth was submerged and bucket was placed on a bottom shelf.
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 (B); Core; Scoops in the bulk containers of msg and rice were stored on the floor. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- Scoops were dug into foods.
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.
5-501.111; Core; The trash dumpster has a broken and partially detached lid. Storage areas and bins for waste shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee items were stored on a shelf above a food prep surface. Employee items shall be stored in an orderly manner to prevent the contamination of the establishment's food and supplies. CDI- Items were moved to bottom shelves.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1); Priority Foundation; Chopped green onions fried in oil are held at room temperature with a time stamp for 3 hours. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. CDI- TPHC form completed and emailed to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Small sealed containers of non-food grade lubricant were stored on top of the ice machine. Toxic materials shall be stored separate from food and unwrapped supplies. CDI- Lubricants were moved to a bottom shelf.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Several single-use spoons were stored in food ingredients. Single-use and single-service articles cannot be reused. Replace disposable spoons with multiuse spoons.
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.
5-501.114; Core; The drain plug is missing from the recycling dumpster. Dumpsters with drains are required to have drain plugs. Contact your landlord by email or text to request a new drain plug.
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.
3-302.11; Priority; In the reach-in freezer; prepped containers of raw sausage and raw shrimp observed on shelving directly above ready-to-eat foods. Foods shall be stored to prevent cross contamination and stored according to final cook temperature. 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.
3-304.12; Core; Found a knife wedged between prep coolers on the make line. Utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at 135F or above. Store knife in between uses on the cutting board or in a container and switch out at least every 4 hours once in-use.
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; A few bulk containers that have a label stating "Fried Red Onions" are being washed and reused to store food and ingredients. 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.
4-101.11; Core; 1)Observed cilantro in direct contact with styrofoam container. Styrofoam is not approved for direct food contact. 2)Plastic bucket that was used to thaw shrimp in the prep sink is not approved for direct food contact. Materials that are used in the construction of food contact surfaces shall be durable; easily cleanable; and able to withstand repeated warewashing. CDI- Cilantro was removed from Styrofoam container and placed in food-grade plastic bags. Shrimp was placed in approved food container for continued thawing. 4-101.19; Core; Cardboard was used as lids for large food containers in the walk-in cooler. Nonfood-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. CDI- Cardboard was removed and voluntarily discarded.
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.
2-401.11; Core; One opened employee beverage found stored directly on prep table. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- Employee beverage was relocated.
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.
3-201.11; Priority; When asked; PIC stated that Flan is made in a private home and taken to this establishment to be sold in the grab and go case. Food prepared in a private home may not be used or offered for human consumption in a food establishment. CDI- Food was voluntarily removed from the facility.
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.
3-501.17; Priority Foundation; Soymilk that is prepared in the facility and sold in the grab and go case is not identified with the prep date. This product is cooked and cooled. TCS foods shall be dated when prepared; cooked or original package opened and must be datemarked if held for more than 24 hours. Prep date counts as Day 1. CDI- Facility made this batch yesterday and was allowed to place date labels.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; House made mayo (unpasteurized egg yolk and oil blended) is being used as a spread for banh mi sandwiches on the menu without a consumer advisory statement. If an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder; as specified in par.par. (B) and (C) of this section using brochures; deli case or menu advisories; label statements; table tents; placards; or other effective written means. VR- EHS will return on Monday; December 16; 2024 to verify that the consumer advisory has been added to the menu. **There is already a disclosure and reminder for beef that is offered on menu.
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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; Facility is performing a specialized food preparation process without the proper variance. Facility is making their own yogurt and packaging for sale in grab and go case. Provide the required information to obtain a variance to the regulatory authority. CDI- Yogurt on the premises was voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-302.12; Priority Foundation; Facility is only equipped with a dial top thermometer. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. VR- EHS will return on Monday; December 16; 2024 to verify that the facility has obtained a small-diameter probe thermometer.
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); (B) and (D); Core; Multi-use plates and cups found stored too close to the counter where they may be contaminated by customers. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. CDI- Items were relocated to an area where customer contamination can not occur.
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.
4-101.17; Core; Wooden cutting boards observed at 3-compartment sink and under prep table. Wood and wood wicker may not be used as a food-contact surface. Hard maple or an equivalently hard; close-grained wood may be used for cutting boards. Discontinue using these cutting boards.
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.
4-602.13; Core; Minor amount of spilled blood observed on the bottom portion of the reach-in freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to this unit and EHS recommended using sheet trays for raw meat storage in 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee personal bags and coats observed being stored with food and around clean equipment. Lockers or other suitable facilities shall be provided for the orderly storage of employees’ clothing and other possessions. Provide a better location for employee belongings.
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.