notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Noted soiled containers and lids being stored as clean above 3 compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI - ITEMS DIACARDED
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12; Core - Dispensing container without handle was stored in container of dry food. During pauses in food preparation or dispensing; Only use dispensing utensils with extended handles to dispense foods. Repeat.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled/greasy fryer exteriors and interior bottoms; refrigerator and freezer exteriors and interiors; wire and solid metal shelves throughout facility; wood lining shelves/dunnage racks; storage black shelving; exteriors of dry food storage containers and their lids pans under rice cookers; sink exteriors. Some old protective plastic was on equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. and remove old plastic from equipment exteriors. 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.
6-501.12; Core - Observed soiled floor drains; kitchen and back storage area flooring; floors under/around front ice machine; some wall surfaces; ceiling panels; vent grates/covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 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.
notedCode 3-302.11 (A)(2) 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) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw salmon stored over RTE foods. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core - Several storage shelves were rusty and/or peeling and cutting boards badly scored. Food service equipment shall be kept in good repair. 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.
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/greasy fryer exteriors and interior bottoms; refrigerator and freezer exteriors and interiors; wire and solid metal shelves throughout facility; wood lining shelves/dunnage racks; storage black shelving; exteriors of dry food storage containers and their lids pans under rice cookers; sink exteriors. Some old protective plastic was on equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. and remove old plastic from equipment exteriors. 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.
notedCode 3-302.11 (A)(2) 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) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw salmon stored over RTE foods. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Bulk container of sugar stored on the floor.Food shall be stored at least 6 inches above floor. Repeat.
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.
3-304.12; Core - Dispensing container without handle was stored in container of dry food. During pauses in food preparation or dispensing; Only use dispensing utensils with extended handles to dispense foods. Repeat.
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.
4-205.10; Core - See-through Coca-Cola refrigerator is not for the storage of potentially hazardous foods (according to labeling on inside of refrigerator); but foods such as tofu and other TCS foods were stored in this unit. Except for toasters; microwave ovens; water heaters; vent hoods; and mixers; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification. Do not store TCS or potentially hazardous foods in Coca-Cola refrigerator. Repeat. 4-501.11; Core - Several storage shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. 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.
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/greasy fryer exteriors and interior bottoms; refrigerator and freezer exteriors and interiors; wire and solid metal shelves throughout facility; wood lining shelves/dunnage racks; storage black shelving; exteriors of dry food storage containers and their lids pans under rice cookers; sink exteriors. Some old protective plastic was on equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. and remove old plastic from equipment exteriors. 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.
6-501.12; Core - Observed soiled floor drains; kitchen and back storage area flooring; floors under/around front ice machine; some wall surfaces; ceiling panels; vent grates/covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Repeat. 6-501.114; Core - Observed many miscellaneous items in kitchen/storage areas; personal items; unapproved equipment such as Hamilton oven; Oster blender and other small blenders; etc...Items unnecessary to the operation of restaurant shall be removed...Remove unnecessary items and equipment from facility. NOTE: Utensils; dishes; foods; etc. for personal use must be labeled "FOR PERSONAL USE ONLY" and not be mixed with restaurant's foods; supplies; equipment and utensils. Limit personal items in the restaurant. 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.
2-401.11 (A); Core - A few half full bottles of water were on or above areas where restaurant's food was present...Employees' shall consume food and beverage only in designated areas where the contamination of food and clean equipment and utensils cannot result...CDI by properly storing employees' beverages.
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.
6-301.11; Priority Foundation - No soap was available at one kitchen handsink and men's bathroom handsink because dispensers would not dispense soap (batteries were not working)...Soap shall be provided at each handsink or group of adjacent handsinks...CDI by providing soap at handsinks.
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 - Raw chicken; tofu; etc. (not in cooling process) were not covered while in storage...Unless actively cooling; foods in storage shall be kept covered...Cover foods mentioned above.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Bus tub of cooling general tso chicken with 6+ inch food depth was cooling at room temperature on top of freezer lid...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; rapid cooling equipment (ice wands/paddles; freezer; etc.); 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.
3-302.15; Core - Food worker was cutting broccoli directly out of original box it came in without washing it first...Produce shall be rinsed in clean water before it is cut for food preparation and cooking...Rinse produce before cutting as stated above.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core - Dispensing container without handle was stored in container of dry food...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface OR in food with handles extending out of food OR in hot water at 135F or above...Only use dispensing utensils with extended handles to dispense foods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-101.19; Core - Wood boards (absorbent and hard to clean) were used to line shelving in main kitchen area. They were very soiled and not maintained clean. Cardboard was lining a counter top by fryers; and paper toweling was lining shelves...Equipment nonfood contact exposed to splash; spillage; etc. shall be made of nonabsorbent and smooth materials...Remove wood boards; cardboard and paper toweling from shelves. Consider placing flat metal sheet pans; large cutting boards; etc. on shelves/dunnage racks instead. 4-205.10; Core - See-through Coca-Cola refrigerator is not for the storage of potentially hazardous foods (according to labeling on inside of refrigerator); but foods such as tofu and other TCS foods were stored in this unit...Except for toasters; microwave ovens; water heaters; vent hoods; and mixers; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Do not store TCS or potentially hazardous foods in Coca-Cola refrigerator. 4-501.11; Core - Several storage shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. 4-501.12; Core - One cutting board had dark stains on both sides...Cutting boards with deep knife cuts and rough surfaces (resulting in dark stains) shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting board that is badly stained. 4-502.11; Core - A few food containers were damaged/cracked...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/greasy fryer exteriors and interior bottoms; refrigerator and freezer exteriors and interiors; wire and solid metal shelves throughout facility; wood lining shelves/dunnage racks; storage black shelving; exteriors of dry food storage containers and their lids pans under rice cookers; sink exteriors. Some old protective plastic was on equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. and remove old plastic from equipment exteriors.
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 - Kitchen handsinks were soiled...Plumbing fixtures such as handsinks; toilets and urinals shall be kept clean...Increase handsink cleaning frequency.
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 - Observed soiled floor drains; kitchen and back storage area flooring; floors under/around front ice machine; some wall surfaces; ceiling panels; vent grates/covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core - One dining room ceiling tile was stained (leak above it?). Some kitchen floor tiles were damaged....Physical facilities shall be kept in good repair...After ensuring ceiling/roof leaks are repaired; replace stained tile; and replace damaged floor tiles. 6-501.114; Core - Observed many miscellaneous items in kitchen/storage areas; personal items; unapproved equipment such as Hamilton oven; Oster blender and other small blenders; etc...Items unnecessary to the operation of restaurant shall be removed...Remove unnecessary items and equipment from facility. NOTE: Utensils; dishes; foods; etc. for personal use must be labeled "FOR PERSONAL USE ONLY" and not be mixed with restaurant's foods; supplies; equipment and utensils. Limit personal items in the restaurant.
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 were at front 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 at handsink.; 6-301.11; Priority Foundation - No soap was available at men's bathroom handsink because dispenser would not dispense soap (batteries were not working)...Soap shall be provided at each handsink or group of adjacent handsinks...CDI by providing soap at handsink by replacing dispenser batteries.
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 - Minced garlic in oil (a TCS* food) was at 85F by cook line...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating garlic in oil.
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 - Found one unlabeled spray bottle with clear liquid inside...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of products inside...CDI by labeling spray bottle.
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.
3-302.12; Core - Some bottles/containers of sauces; dry foods; chicken breading; etc. were not labeled (some only had names in Chinese)...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. Label at least in English and whatever other desired language.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Bag of flour was on floor in back storage room...Food shall be stored at least 6 inches above floor...CDI by elevating flour about floor.
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.
3-304.12; Core - Handle of tongs used to dispense shrimp was laying in the shrimp. Scoop handles were touching some dry foods...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface OR in food with handles extending out of food OR in hot water at 135F or above...Store dispensing utensils as stated above.
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.
4-205.10; Core - Observed domestic Hamilton Beach oven; Oster blender; black food processor; and other domestic/household equipment in facility. Skil drill was used to turn a food beater attached to the end...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved domestic equipment from facility.; 4-101.19; Core - Wood boards (absorbent and hard to clean) were used to line shelving in kitchen and back storage areas. They were very soiled and not maintained clean. Cardboard was lining a counter top by fryers...Equipment nonfood contact exposed to splash; spillage; etc. shall be made of nonabsorbent and smooth materials...Remove wood boards and cardboard from shelves. Consider placing flat metal sheet pans; large cutting boards; etc. on shelves/dunnage racks instead.; 4-501.11; Core - Several storage shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
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/greasy fryer exteriors and interior bottoms; Freezer interiors; wire shelves; wood lining shelves/dunnage racks; storage black shelving; exteriors of dry food storage containers and their lids. Some old protective plastic was on equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove old plastic from equipment exteriors.
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 - Kitchen handsinks and men's bathroom urinal and toilet were soiled...Plumbing fixtures such as handsinks; toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures 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 - Observed soiled floor drains; kitchen and back storage area flooring; some wall surfaces; ceiling vent grates/covers; edges of bathroom toilet stall doors...PHysical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Some caulk between sinks and walls was cracked/damaged. One dining room ceiling tile was stained (leak above it?)...Physical facilities shall be kept in good repair...Replace damaged caulk. After ensuring ceiling/roof leaks are repaired; replace stained tile.; 6-501.114; Core - Observed many miscellaneous items in kitchen/storage areas; including toys; personal items; etc...Items unnecessary to operation of facility shall be removed...Remove unnecessary items from facility.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Uncovered food in the walk-in cooler. Food shall be stored where it is not exposed to splash; dust or other contamination. Food shall be stored in a clean and dry location. Lids were placed on this food.
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.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Food employees shall wear hair restraints such as hats; visors or hair nets. This employee put a hat on once 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.
4-602.13; Core; Cleaning is needed on equipment; especially the cooking area where grease accumulates.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the 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.
6-501.12; Core; Clean the floor around the cooking equipment and deep fryers. Clean the floor under the shelves in the dry storage area.- Physical facilities must be cleaned as often as necessary to keep them clean.- Please clean the areas listed.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Uncovered food in the walk-in cooler. Food shall be stored where it is not exposed to splash; dust or other contamination. Food shall be stored in a clean and dry location. Lids were placed on this food.
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.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Food employees shall wear hair restraints such as hats; visors or hair nets. This employee put a hat on once 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.
3-304.14; Core; Less than 50ppm of chlorine in a spray bottle. Sanitizer shall be mixed to the manufacturer's tolerance range(50-200ppm for 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.
3-304.12; Core; The scoop handle is lying flat in the corn starch and in the salt. Scoop with no handle in the sugar. The scoop with the handle must be above the top of the food product. Scoops with handles to be used only to scoop food. The scoops were placed with the handles up and the scoop without a handle was removed from the sugar.
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.