notedCode 3-501.16 (A)(1) Sushi roll is at 127F in the prep area. Except during preparationFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1) Sushi roll is at 127F in the prep area. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above. CDI-The sushi roll was reheated to 175.
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 3-501.16(A)(2) Priority: Pork is 45F in the grill refrigerator. Fried chicken is 45FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Pork is 45F in the grill refrigerator. Fried chicken is 45F; noodles are 45F and raw chicken is 45F in the protein walk-in cooler. Maintain TCS foods in cold holding at 41F or less. CDI-The pork and all of the TCS food in protein walk-in cooler was moved to the vegetable 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.
4-501.11. The protein walk-in cooler is not reaching 41F or below. Equipment shall be maintained in 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.
minorCode 4-601.11(C) Inside the fryer door and the sides of the grill have grease build up. NonFOOD-CONTACT SURFACES of 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(C) Inside the fryer door and the sides of the grill have grease build up. NonFOOD-CONTACT SURFACES of 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.
notedCode 3-501.16(A)(2) Priority: Pork is 43F and mozzarella cheese is 48F in the grill refrigerator. Tuna is 43F in the display refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The porkFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Pork is 43F and mozzarella cheese is 48F in the grill refrigerator. Tuna is 43F in the display refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The pork; mozzarella cheese and the fish in the display refrigerator were 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Priority foundation. The sushi rice was not time stamped. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- The sushi rice was time stamped once REHS spoke to PIC. This is a repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B)Core: Wiping cloth buckets were at 0 ppm of quaternary ammonium. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- The wiping cloth bucket sanitizer was adjusted 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.
5-205.11 (A) Priority foundation: Dishes are blocking access to the hand sink in the dish washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use . CDI-The dishes were moved away from the hand sink once REH 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)(2) Priority: Eggs are 43F and diced tomatoes are 43F in the prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI-The eggs and diced tomatoes were 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Priority foundation. The sushi rice was not time stamped. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- The sushi rice was time stamped once REHS spoke to PIC. This is a repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 (A); (B); (C ) Crab is thawing in prep sink without cool running water. Thaw TCS food in cool running water or in a refrigeration unit. CDI-Cool running water was turned on at the prep sink
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.
5-501.115; Core; In outside shared dumpster area loose trash on ground around the dumpsters. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items 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.
notedCode 6-301.11 Priority foundation: No soap provided at the hand sink in the prep area. Provide soap for handwashing at each hand sink. Hand soap was provided once REHS spoke to PICHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11 Priority foundation: No soap provided at the hand sink in the prep area. Provide soap for handwashing at each hand sink. Hand soap was provided once REHS spoke to PIC; 6-301.12 Priority foundation. No paper towels at the hand sink in the prep area. Provide paper towels at hand sink or a hand drying device. Paper towels were 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)(2)Priority: Salmon is 45F in the sushi display refrigeration unit. Scallops are 42F in the sushi display refrigeration unit. Noodles are 62F in the reach in refrigerator. Maintain TCS foods in cold holding at 41F or less. The fish was removed from the display refrigeration units and placed in the walk-in cooler. The noodles were 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Priority foundation. The sushi rice was not time stamped. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. The sushi rice was time stamped once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-302.12 Priority foundation: No refrigeration thermometer in the prep refrigeration unit. Provide thermometers in refrigeration units. Provide a thermometer by September 15th.
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)Core: Wiping cloth buckets were at 0 ppm of quaternary ammonium. Hold in-use wiping cloths in properly concentrated sanitizer between uses. The wiping cloth bucket sanitizer was adjusted 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.
5-205.11 (B) Priority foundation: A food container was stored in a hand sink. A handwashing sink may not be used for purposes other than handwashing. The food container was removed from the hand sink. 5-202.12 Core: The back room prep area hand sink is 78F. The hand sink in the sushi prep area is 83F. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 : Priority: Quaternary ammonium sanitizer is over 400ppm in a wiping cloth bucket and in the sanitizing sink at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance zone.(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration 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 2-402.11 Core: Food service employees that are handling food are not wearing hair restraints. Food servie employees that handle food shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: Food service employees that are handling food are not wearing hair restraints. Food servie employees that handle food shall wear hair restraints such as hats; visors and hair nets. Food service employees put on hair restraints 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.
5-205.15 Core: The hot faucet is not working at the hand sink in the back prep room. Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 5-202.12 Provide at least 100F water at handsinks. The handwashing sink near the food prep area had no hot waterHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 Provide at least 100F water at handsinks. The handwashing sink near the food prep area had no hot water; All handwashing sinks in the kitchen must be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. This is a repeat from the last inspection.
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.
criticalCode 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meatsFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf The menu has been updated but the food items that are under cooked does not have an asterisk to denote which foods are undercooked. All undercooked food must have an asterisk on the scan; any online and in store menus. A return visit will be made to see if the item has been corrected. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf None of the menus have a disclosure warning customers about eating under cooked foods. All foods raw of under cooked must be identified on all menus provided by the business.
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 3-302.12 Food Storage Containers Identified with Common Name of Food (C) There were some dry spices that were not labeled. All food items taken out of the original packages and that are not easy to identify such as dry pastaFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) There were some dry spices that were not labeled. All food items taken out of the original packages and that are not easy to identify such as dry pasta; beans and rice must be identified with the common name of the item in the container. CDI.. The items were identified.
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. Dishes were stored next to a meat prep sink and there was no barrier between the clean dishes and the meat. Dishes must be protected from all sources of contamination. CDI.. A barrier was put up between the dishes the and the prep sink.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; The food establishment did not have a written procedures for Employees to follow to address the clean up of a vomiting and diarrheal event. A Food Establishment must have a written procedure for Employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surface in the Food Establishment. CDI... A form was given to the manager on duty.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-202.12; Core; Three of handwashing sinks in the kitchen did not have hot water at the handwashing sinks. The handwashing sinks got up to 80F. A handwashing sink must be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
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.
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; There were potentially hazardous foods that were held cold above 41F. Tuna was 50F; Shrimp was 49F; Salmon was 49F;Soy Eggs were 53; Rice was 56; Pico was 54F; Cooked Chicken was 57F; Cooked Pork was 54F These potentially hazardous food must be held cold at 41F or below. CDI.. The Seafood items and rice were placed in the trash by the manager. The other items were cooled down to 41F before the end of the 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chicken in the walk-in cooler was cooked and cooled down to 53F and covered up. There were several food items that were not cooled down properly. The cooling process must start once the temperature of the food falls below 135F. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F. Food must be cooled by using the following methods: placing foods into smaller portions; using an ice bath; using heat transfer equipment; using ice as an ingredient; leaving food uncovered or loosely covered if there is no risk of overhead contamination. CDI... The food was placed into smaller portions and left uncovered.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single service items were stored with the food contact portion facing up . Single service items must be stored where they are not exposed to splash; dust; or other 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; There was an employee who had food on a prep table. There was an employee drink above dishes. Areas designed for Employees to eat; and drink must be located so that Food Equipment; Linens; and Single-Service items are protected from contamination. CDI.. The items were moved to the employee area.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Consumer Advisory present on table-code pull up on phone electric menus; but missing on main TV menu board visible at register. Add Consumer Advisory to the main TV menu for the served-raw/undercooked items (sushi). CDI- PIC educated on requirement. Main menu board in process of being changed out.
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
6-501.112; Core; In shared space enclosed dumpster area; floor sticky trap full of bugs. Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests. Request Facility Manager replace the traps more frequently.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-304.13; Core; Cloth towel wrapped around stored flat bread at prep line. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER (ex.- rolls). Single-use disposable wax paper may be used. CDI- Cloth towel removed and returned to laundry.
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.
4-901.11; Core; Wiping cloths stored under cleaned food storage lids in bin. After cleaning and SANITIZING; EQUIPMENT and UTENSILS may not be cloth dried. Wiping cloths and linens may not be used for this purpose. CDI- Towels removed during 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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Stacks of unwrapped; uncovered; single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during 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.
5-501.115; Core; In outside shared dumpster area; loose litter; trash bag; and leaf litter accumulation on ground around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove the litter and leaf accumulation and maintain area clean. [REPEAT]; 5-501.114; Core; In outside shared dumpster area; right dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Request Facility Manager contact trash service provider to have missing drain plug replaced. [REPEAT]; 5-501.110; Core; In outside shared dumpster area; side doors of dumpsters left open. In enclosed shared dumpster area; lids of oil receptacles left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend Facility Manager add signage to remind users to -Close doors after use-. [REPEAT]
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.
6-501.16; Core; Mops not hung to dry after use and no rack available to hang them on. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack to allow for proper hanging of mops. [REPEAT]
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; Several employee coats hanging on dry storage rack and soda boxes. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES clothing and other possessions. Add storage lockers designated for employee 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.
3-403.11; Priority; Cooked mushrooms and bamboo hot holding in water bath with sous vide heater stick (in open plastic bag; not doing sous vide) at 136F. When asked; PIC stated the items were placed directly into the water bath from cold-holding; and were not reheated first. Reheat cooked/cooled plant foods to 165F or greater before placing into hot-holding units. CDI- Mixture voluntarily discarded by PIC during 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.
3-501.16(A)(1) ; Priority; One container of meat sauce on grill hot-holding too low at 86F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product voluntarily discarded by PIC during 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.
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; Cold-Holding: One container of ramen soup cooked yesterday; tightly covered; cold-holding at 50F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during 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.
3-302.12; Core; Labeling missing on a few squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
2-402.11; Core; One food employee lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC educated on Food Code requirement.
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.
5-501.110; Core; In outside shared dumpster area; Side doors of dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Please close doors after use-. CDI- Side doors closed during inspection by PIC.; 5-501.114; Core; In outside shared dumpster area; dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced.; 5-501.115; Core; In outside shared dumpster area; loose litter and leaf accumulation around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove the litter and leaf accumulation and maintain area 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.
6-501.16; Core; Mops not hung to dry after use and no rack available to hang them on. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack to allow for proper hanging of mops.
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.