4-501.11; Core; The reach in freezer is not working. All equipment must be in good equipment.
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 2-401.11 (A) Core: Employee drinks stored on a prep sink. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Core: Employee drinks stored on a prep sink. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI-Employee drinks were moved away from the above areas 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.
6-301.12 Priority foundation: No paper towels in the women's restroom. Paper towels or a hand drying device shall be provided at hand sinks. CDI-Paper towels were placed a the hand sink 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.
notedCode 3-302.11 (A)(2) Priority: Cooked pork is stored next to raw chicken and raw beef is stored above onions in the walk-in cooler. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Priority: Cooked pork is stored next to raw chicken and raw beef is stored above onions in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI-The above food was rearranged once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2) priority: Raw shell eggs are 49F in the prep area. Maintain TCS foods in cold holding at 41F or less. CDI- The shell eggs were 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.
3-501.17 Priority foundation: Eggrolls and cooked pork that are held more than 24 hours in the walk-in cooler are not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-The egg rolls and pork were date marked once REHS spoke to PIC. This is a repeat item.
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 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as a hair netEmployee 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 restraint. Employees that handle food shall wear effective hair restraints such as a hair net; hat or visor. CDI-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.
notedCode 3-304.14 Core: 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Core: 3-304.14; Core; There were some wet towels on work surfaces. Wet towels not being used must be stored in a clean sanitizer bucket. CDI-These wet wiping cloths were placed in a sanitizer bucket 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.
6-301.12 Priority foundation: No paper towels at the hand sink in the women's restroom. Provide paper towels at hand sinks or a hand drying device. Paper towels were provided once REHS spoke to PIC. 5-202.12 Core: The women's hand sink is 77F. The men's hand sink is 79F. Provide at least 100F water at hand sinks.
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.
3-501.17 Priority foundation: Eggrolls that are held more than 24 hours in the walk-in cooler are not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The egg rolls were date marked once REHS spoke to PIC. This is a repeat item.
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.
3-501.13 (A); (B); (C ) Priority foundation: Thawing beef on a rack in the prep area. Thaw TCS under cool running water; in the microwave as part of the cooking process or under refrigeration. The beef was placed 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.
notedCode 3-302.11 (A)(2) Priority: Shrimp is stored next to chicken in the walk-in cooler. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Priority: Shrimp is stored next to chicken in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. The chicken was placed below the shrimp once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Priority foundation: Sheet pans are stored with food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. The sheet pans were taken back to the dishwashing area to be cleaned 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.
3-501.17 Priority foundation: Eggrolls that are held more than 24 hours in the walk-in cooler are not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The egg rolls were date marked 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled cleaners in spray bottles. Label working containers of toxic materials such as cleaners and sanitizers. Cleaners were 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.
notedCode 3-302.12 Core: Unlabeled white dry food. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Core: Unlabeled white dry food. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. The PIC labeled these food items once REHS spoke to him.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floors and walls near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to remove the 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were a few dishes that were stored as clean that were greasy to the touch. 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.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf There was very little date marking observed at the time of the inspection. Some ready-to-eat and raw food must be date marked. The date marking can be the consume by or preparation date. The food will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
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 Common Name - Working Containers (Pf) There were two spray bottles that were not labeled. A items taken from the original container and placed in another spray bottle must be labeled. CDI.. The spray bottles were labeled.
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.
notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. There were several food container that were not labeled. All food items taken out of the original packages and placed in another container must be labeled. CDI.. The items were labeled this is was a repeat from the last 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 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. 4-903.11 (A) Store cleaned equipmentEquipment and utensils
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. 4-903.11 (A) 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. Clean dishes were stored on a dirty rinse sanitizer of the three compartment sink. Clean dishes must be stored in a clean and dry location. This is a repeat item on the last inspection.
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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. The rinse side of the three compartment sink had grease and dirty dishes on the drain board.
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) 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) Clean the storage shelves. Clean the gaskets on the cold- hold units. Clean around the wok and cooking equipment. Clean the shelves in the walk-in cooler. Clean the outside of the large food containers.
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(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken was stored above carrots in the walk-in freezer. Raw chicken was stored above cooked pork and shrimp in the walk-in freezer. Food must be stored in a manner to prevent contamination. Food items must be stored according to the final cook temperature. This is a repeat item from the last two inspections. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some dishes stored as clean that had food debris on the dishes .. All equipment stored as clean must be clean to sight and touch. CDI.. The dishes were placed 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.
notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Core: There were several food containers that were not labeled. All foods taken from bulk supply that is not easy to identify must be labeled. CDI.. The food con
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.
4-903.11 (A) 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. Clean dishes were stored on dirty shelves.
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 4-601.11(B)and (C) Clean the air-drying shelves to remove the debris. Clean around the cooking equipment. Equipment shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B)and (C) Clean the air-drying shelves to remove the debris. Clean around the cooking equipment. Equipment shall be kept free of an accumulation of dust; 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11; Core; Clean the vents to remove the grease. Exhaust ventilation hood systems in food preparation areas including hoods; fans; guards and ducting must be designed to prevent grease from dripping onto food and equipment.
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; Raw chicken was stored above dumplings; shrimp; and beef. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that 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. 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.
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; Raw eggs were held at 58F. Cut cabbage was held at 54F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F or below.
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; There was very little date marking observed at the time of the inspection. There were several items that needed to be dated marked that were not. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. CDI.. The food items were date marked.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Lo Mein was cooled down to 70F and placed in deep pans and covered up. The pans were then placed in the walk-in cooler. Food items must be cooled by using the following methods: placing foods into shallow pans; placing food into smaller portions; using an ice as an ingredient; using heat transfer equipment; leaving uncovered or loosely covered if there is no risk of contamination. CDI.. The food items were placed into smaller portions.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; There some boxes stored on the floor in the walk-in cooler. Food must be stored in a manner to prevent 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.
4-501.11; Core; The handle was missing on the rice cooker. All equipment must be in good equipment.
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 sanitize drain board and sanitize compartment on the three compartment sink had food build up and was greasy. Throughout the day clean equipment at a frequency necessary to prevent recontamination of Equipment and Utensils.
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 the shelves in the walk-in cooler. Clean the shelves in the cold hold units. Clean the storage shelves. Clean the air-drying shelves. Clean the gaskets on the cold hold units. Clean around the wok and cooking equipment. Clean around the deep fryers. Clean out the prep sinks. Equipment shall be kept free of an accumulation of dust; 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.
6-501.12; Core; Clean the floor around the wok and food prep areas to remove the food debris. 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.
5-205.11; Priority Foundation; Buckets are stacked on the floor in front of the handwashing sink. Do not store anything in front of the handwashing sink. Keep sink accessible for use. Buckets were moved.; 6-301.12; Priority Foundation; No paper towels are available at the handwashing sink in the back area of the kitchen where raw chicken is being handled and utensils washed. Available towels do not dispense from the towel dispenser so dispenser may need to be replaced. Owner put a new roll of paper towels inside the dispenser and left the door open.
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.
3-101.11; Priority; Freshly cooked pan of dumplings set-aside to cool have a twisted metal fragment from a metal scrub pad on one. This contamination would be hazardous if ingested. I showed both the owner and his son and emailed two pictures so employee education can occur. Owner removed the contaminated dumpling and discarded it.
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.
3-302.11; Priority; In the 2-door freezer; there is a plastic wrapped pan of raw meat directly over the cooked egg rolls in a metal wire baskets. Organize the freezer according to the picture sign with cooked food above raw meat. Raw Beef was moved to a low shelf today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core; Buckets are stored on the floor. Buckets must be kept off of the floor. If a bucket is moved from the floor to a preparation table; contamination may be transferred onto a food preparation surface. Use hooks on the wall; shelving; etc. Keep buckets and anything used for food off of the floor. Discard/recycle buckets that are not needed for the food service.
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; Plastic Zip-loc bags are being washed in the ware washing sink for reuse. Plastic bags shall be used only once and discarded. Single-use articles such as bags and egg roll wrap may not be reused.
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; Handle is missing from the rice cooker. Hole present on the door inside the walk-in cooler (no door handle). Freezer Door Handles are broken. Replace missing components of equipment. Provide washable surfaces that are smooth; not rough or dangerous to the touch. ; 4-501.12; Core; One small cutting board is black and has a rough cutting surface. Refinish this cutting board to be smooth; white; cleanable. There are other cutting boards in the storage room that are options for replacement.
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; Can Opener mount on the table and blade are heavily soiled. Maintain these clean and replace if they cannot be effectively cleaned. Detergent was added today. . . Entrance to the walk-in cooler has black build-up; maintain doorway 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; Floor is soiled under sink; near equipment; etc. Better floor cleaning is needed to 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.