3-302.11; Priority; Raw chicken above bean sprouts in the walk-in cooler. Store all foods according to the final cook temperature in refrigeration and freezer units. CDI-The above food was re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Chicken is 54Fon top of the make line of the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. CDI-The chicken was moved to 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.
majorCode 6-501.111 Core: A live roach is on the floor of the prep area. Controlling Pests: The PREMISES shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Core: A live roach is on the floor of the prep area. Controlling Pests: The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
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 2-402.11 Core: Two employees that are handling food is not wearing a hair restraints. Employees that handle food shall wear a hair restraint such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: Two employees that are handling food is not wearing a hair restraints. Employees that handle food shall wear a hair restraint such as a hat; visor or hair net. CDI-These employees put on a hat and a hair net once REHS spoke to PIC.
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.
5-205.11 A; Priority Foundation; Large plastic food container lids are blocking access to the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- These food container lids were moved once REHS spoke to PIC. 6-301.11 Priority foundation: No hand soap at the hand sink in the prep area. Provide hand soap to hand sinks. CDI-Hand soap was provided once REHS spoke to PIC.
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.
3-501.16(A)(1) ; Priority; Chicken is 114F in the prep area. . Keep all TCS food at or above 135F when held hot. CDI-The chicken was reheated to above 165F.
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.
3-501.13 Priority foundation: Thawing shrimp in prep sink without cool running water. Thaw TCS food under cool running water. Cool running water was added to the shrimp.
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 2-402.11 Core: An employee that is handling food is not wearing a hair restraints. Employees that handle food shall wear a hair restraint such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraints. Employees that handle food shall wear a hair restraint such as a hat; visor or hair net. This employee put on a hat once REHS spoke to PIC.
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.
2-401.11; Core; An employee is eating his lunch on the food prep table. Employees shall eat only in designated areas where the contamination of exposed food; clean equipment; utensils; linens an single service articles can not result.
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.
4-501.114; Priority; Chlorine sanitizer is less than 50ppm in a spray bottle. Chlorine sanitizer shall be between 50-200ppm of chlorine. Sanitizer was remixed to the correct concentration.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling containers of chicken greater than 4 inches deep in the prep area. Cool TCS food rapidly in rapid cooling equipment(walk-in cooler or walk-in freezer; in thin portions(less than 4 inches thick); use ice as ingredient or use ice bath or other effective means. The chicken was placed in shallow pans in the walk-in cooler once REHS spoke to PIC. This is a repeat item.
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.
2-402.11; Core; Employees that are handling food are not wearing hair restraints. Food employees shall wear hair restraints(hats; visors or hair nets).
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.
5-501.115; Core; Excess grease on the grease container. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.
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.
5-205.11; Priority Foundation; Large plastic food containers are blocking access to the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. These food containers were moved once REHS spoke to PIC.
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.
3-501.16(A)(1) ; Priority; Fried rice is 91F in the rice warmer. Keep all TCS food at or above 135F when held hot. The rice was reheated to above 165F.
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 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Noodles are 46-48F; shrimp is 44F and pork is 44F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was moved to 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Unlabeled cleaner in a spray bottle. Label all working containers of cleaners once taken from bulk supplies with the common name of the cleaner. This cleaner was labeled once REHS spoke to PIC.
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; Cooling containers of chicken greater than 4 inches deep in the prep area. Cool TCS food rapidly in rapid cooling equipment(walk-in cooler or walk-in freezer; in thin portions(less than 4 inches thick); use ice as ingredient or use ice bath or other effective means. The chicken was placed in shallow pans in the walk-in freezer once REHS spoke to PIC.
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.
3-501.13 ; Priority Foundation; Thawing chicken in the prep area. Thaw TCS food in a refrigeration unit that is 41F or below; under cool running water or in the microwave as part of the cooking process. The chicken was placed in the walk-in cooler once REHS spoke to PIC.
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; Unlabeled flour; salt and seasonings in food containers. Label dry goods such as salt; spices and sugar with the common name of the food. The above items were labeled once REHS spoke to PIC.
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.
3-304.14; Core; Wet wiping cloths on prep surfaces. Store wet wiping cloths in sanitizer solution. Wet wiping cloths were placed in sanitizer once REHS spoke to PIC.
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; Broken plastic shelf liner beneath the microwave. The prep refrigeration unit is not maintaining temperatures of 41F and below. The rice cooker is not maintaining temperatures of 135F and above. Equipment shall be shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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; Shelving throughout the kitchen has build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Chicken is 42F and beef is 42F in the walk-in cooler. Keep all TCS food at or below 41F when held cold. The thermostat was adjusted in 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.
3-501.16(A)(1) ; Priority; Fried chicken is 89F in the prep area. Keep all TCS food at or above 135F when being held hot. The above chicken 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.