4-601.11(A); Priority Foundation; Observed multiple metals bowls/pans that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI; Items moved to be 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; Boxes of food wrapping paper is stored directly underneath paper towel dispenser causing splash on them.- Single service items shall be stored to where they are not exposed to splash.- Please do not store directly under paper towel dispenser.
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.
4-501.11; Core - (REPEAT) Many walk-in cooler and dry storage shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace shelving with similar approved shelves that meet ANSI/NSF certification.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Cleaning is needed on faucets around cooking area..- Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed. Big improvement since last 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.
6-501.12; Core - (REPEAT) Floor drains; floor corners; some walls; and pipes under sinks and cooking line were soiled. Some ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed many live roaches throughout establishment.- Insects and rodents shall not be present at food establishment.- Please contact pest control
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.
2-402.11; Core - A few kitchen employees had no hair restraints covering hair on head and/or face...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct food workers to don required hair restraints.
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.
3-304.14; Core - (REPEAT) Many moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above when they are not being used OR place them in soiled laundry 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.
4-501.11; Core - (REPEAT) Many walk-in cooler and dry storage shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace shelving with similar approved shelves that meet ANSI/NSF certification. 4-502.11 (A) and (C); Core - A few food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
notedCode 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 - Cleaning is needed on most equipment throughout kitchen.- Equipment nonfood contact surfaces shall be kept clean.- Please clean items lsited
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.
6-501.12; Core - (REPEAT) Floor drains; floor corners; some walls; and pipes under sinks and cooking line were soiled. Some ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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; Core - (REPEAT) Many moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above when they are not being used OR place them in soiled laundry 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation -Spray bottles of chemicals were not labeled.- Working containers of chemicals; cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling bottles/sanitizer.
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 - (REPEAT) Many walk-in cooler and dry storage shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace shelving with similar approved shelves that meet ANSI/NSF certification. 4-502.11 (A) and (C); Core - A few food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
notedCode 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 - Observed soiled wire and solid metal shelves; cooking equipment/fryer interiors & exteriors; equipment door handles and gaskets; exteriors of dry food storage containers and their lids; table mounted can open base (and area around base)...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
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.
6-501.12; Core - (REPEAT) Floor drains; floor corners; some walls; and pipes under sinks and cooking line were soiled. Some ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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 - Observed employee's coat on/above food packages...Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions...Do not store employee clothing on food packages. For storage of employees' possessions; provide a designated area or locker for these items.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods and lowering air temperature of walk-in cooler to 41F or less.
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.
3-501.17; Priority Foundation - A few ready-to-eat TCS* foods had no dates in refrigerators; and many bags of cooked and cooled foods in freezer had no dates. NOTE: Most of these bags of food are taken out of freezer and kept in refrigerator for at least a few days...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates; marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Red and green buckets with wiping cloth sanitizer were not labeled as "sanitizer"...Working containers of chemicals; cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling sanitizer containers. NOTE: Ensure these items are labeled in at least English and if desired; any other additional language.
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
4-301.11; Priority Foundation - Walk-in cooler was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide and maintain proper temperatures...CDI by lowering air temperature of walk-in cooler to 37F by end 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - (REPEAT) Back exterior door was not self-closing...Outer openings of food establishments shall be protected from entry of insects and rodents by filling or closing holes and other gaps around the door and having solid; self-closing and tight-fitting doors...Provide self-closer on exterior door.
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.
2-402.11; Core - A few kitchen employees had no hair restraints covering hair on head and/or face...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct food workers to don required hair restraints.
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.
3-304.14; Core - (REPEAT) Many moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above when they are not being used OR place them in soiled laundry 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.
4-205.10; Core - In dry food storage; observed Dewalt drill (unapproved for food service and preparation) with long mixer attachment to it...Except for toasters; microwave ovens; mixers; ventilation hoods; and water heaters; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Replace drill with approved equipment. 4-501.11; Core - (REPEAT) Many walk-in cooler and dry storage shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace shelving with similar approved shelves that meet ANSI/NSF certification. 4-502.11 (A) and (C); Core - A few food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
notedCode 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 - Observed soiled wire and solid metal shelves; cooking equipment/fryer interiors & exteriors; equipment door handles and gaskets; exteriors of dry food storage containers and their lids; table mounted can open base (and area around base)...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
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.
6-202.14; Core - (REPEAT) Both bathroom doors did not have self-closing devices...Toilet rooms located on premises shall be provided with a tight-fitting and self-closing door...Provide self-closing devices for bathroom doors. 5-501.17; Core - No covered trash/waste receptacle was available in bathroom on the left (Men's/Women's bathroom)...Toilet rooms used by females shall have a covered receptacle/trash can for sanitary disposal...Provide covered trash receptacle in this bathroom.
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.
6-501.12; Core - (REPEAT) Floor drains; floor corners; some walls; and pipes under sinks and cooking line were soiled. Some ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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 - Observed employee's coat on/above food packages...Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions...Do not store employee clothing on food packages. For storage of employees' possessions; provide a designated area or locker for these items.
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.
6-501.12; Core - Floor drains and corners and pipes under sinks and cooking line were soiled. Some ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.; 6-501.11; Core - No cold water was available at rear kitchen handsink (knob was not working)...Physical facilities shall be kept in good repair...Repair handsink cold water knob.
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.
2-301.14; Priority - Worker working with taking orders at front counter (handling money; cards; phone; etc.) was also handling/cooking some of the food but no handwashing was taking place in between tasks. Another worker cracked raw eggs into pan and then proceeded to handle clean utensils without washing hands in between. Owner from another Wang's restaurant came in from back door; touched walk-in freezer door (to take food for the other facility) and did not wash hands before handling freezer door...After contaminating hands in any way; hands shall be washed before preparing food; handling clean utensils; equipment; etc...CDI by having workers wash hands and informing PIC of requirement for handwashing.
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.
6-301.12; Priority Foundation - No paper towels were available at bathroom handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels.; 6-301.14; Core - No handwashing sign was posted at bathroom handsink...A handwashing sign that notifies employees to wash their hands shall be provided at each handsink used by employees...CDI by providing handwashing sign.; 5-202.12; Core - Hot water at bathroom handsink did not exceed 79F; and for a large part of inspection; hot water at back kitchen handsink did not reach 100F...Hot water of at least 100F shall be provided at all handsinks...Ensure hot water of 100F is provided at handsinks at all times.
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.
3-302.11 (A)(4); Core - In walk-in cooler and reach-in refrigerator; many foods (not cooling) were stored uncovered...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover foods as required. ; 3-302.11; Priority - In walk-in cooler; raw meat and seafood was stored above container of bean sprouts. In walk-in freezer; containers of raw prepared chicken was stored above/near cooked wontons...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...Store foods as stated above...Not corrected during inspection.
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 - Cut cabbage and some cooked broccoli were above 41F on table tops (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Cooked chicken wings on counter top were using time as a public health control (with written procedure); but no time had been recorded/written down of when they were cooked or removed from temperature control...TCS* foods using time as a public health control shall be time-marked according to written procedure...CDI by placing time on chicken wings.
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
7-102.11; Priority Foundation - A few spray bottles with red liquid (degreaser?) were not labeled or label was worn off. Red bucket with wiping cloth sanitizer was not labeled...Working containers of chemicals; cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling bottles/sanitizer.
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 - In walk-in cooler; cut cabbage was in container with about 12+ inch food depth and cooled very little in middle part during inspection (see temperature chart)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); rapid cooling equipment (freezer; ice paddles/wands; etc.); arranging in equipment for maximum heat transfer and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
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.
3-302.12; Core - Some bottles of wine; sauces; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. NOTE: Label at least in English and any other language as desired.
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
6-202.15; Core - Back interior screen door had holes in it and large openings around the sides (where insects/rodents could enter). Also; back exterior door was not self-closing...Outer openings of food establishments shall be protected from entry of insects and rodetns by filling or closing holes and other gaps around the door and having solid; self-closing and tight-fitting doors...Seal holes and gaps in and around screen door; and provide self-closer on exterior door.
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.
3-304.14; Core - Many moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above when they are not being used.
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.
4-501.12; Core - A few cutting boards had many knife cuts and dark stains...Cutting boards shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged/stained cutting boards.; 4-501.11; Core - Many walk-in cooler and dry storage shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace shelving with similar approved shelves that meet ANSI/NSF certification.
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 - Observed soiled wire and solid metal shelves; cooking equipment/fryer exteriors; equipment door handles and gaskets; exteriors of dry food storage containers and their lids; table mounted can opener and its base...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
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.
6-202.14; Core - Bathroom did not have a self-closing device...Toilet rooms located on premises shall be provided with a tight-fitting and self-closing door...Provide self-closing device for bathroom door.
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
6-303.11; Core - Lighting in kitchen was dim in some kitchen areas and at least one light was nonfunctional...Lighting intensity shall be at least 50 foot-candles of light on food preparation surfaces and on areas where sharp utensils/equipment are used...Increase lighting in kitchen as required.
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.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean but had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. This is a repeat from the last inspection. The amount of dishes did not justify full credit being taken on this inspection. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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; The shelves in the walk-in cooler and dry storage areas are very rusty. equipment shall be maintained in a state of good repair.
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; The three compartment sink especially the sanitize compartment had lots of debris in the sink. throughout the day clean the sink at a frequency necessary to prevent recontamination of equipment and utensils. CDI.. The sink was cleaned out.
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; Clean around the wok area. Clean around the deep fryers and cooking equipment. Clean the shelves in the three compartment sink. Clean the storage shelves. Clean the shelves in he dry storage room. Clean the shelves under the food prep areas. Clean the gaskets on the cold hold units. Clean the door handles on the cold hold units. Equipment must be kept free of dirt; Food 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.
6-501.18; Core; The ladies restroom need to be cleaned. Plumbing Fixtures such as Handwashing Sinks; toilets; and urinals must be cleaned as often as necessary to keep them 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.
6-501.12; Core; Clean the floors and walls near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them 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.