notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed on grease accumulation at catch basin of hood ventilation system. Cleaning needed on exterior surfaces of large flour bins in dry storage area.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed on grease accumulation at catch basin of hood ventilation system.
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 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls around prep sink areas have food splatter and are in need of cleaning. Flooring inside walk-in freezer in need of cleaning.
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 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Two raw shell eggs for employee use are stored on top of soup steam well basins.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed on grease accumulation at catch basin of hood ventilation system. Cleaning needed on shelving in walk-in cooler.
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)(4) Except when the food is being cooledOther
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Large container of cut cabbage and a large container of raw chicken thighs inside walk-in cooler without a protective cover. CDI: Covers added during inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-501.111 Keep the premises free of insectsPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Flies observed in back kitchen area near exit door. Please ensure there are no entry points for flies through back door.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed on hood ventilation system on right side of grill line. Residue observed on lower shelving of metal prep table by walk-in cooler door.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -(Pf): knives stored on magnet strip in back portion of kitchen area with food debris on them. CDI: Knives moved to three-comp sink to be cleaned.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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; floating food debris observed in steam well basins on hot holding table. Non-food contact services shall be clean to sight and touch. Half points taken due to improvement.
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
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Employee food stored over unprotected facility food inside walk-in cooler.
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.
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; TCS foods inside flip-top cooler holding above 41F (see above chart). TCS foods shall be maintained cold at 41F or below. CDI: PIC added more coolant to flip-top cooler and temperature is falling. PIC will monitor unit in case repairs are needed.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Grease build-up on hood vent system. Please have hood vents cleaned.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-401.11; Core; Employee drinks stored on prep tables. Employees shall eat; drink only in designated areas where contamination of exposed food; clean equipment; utensils; linens and single service articles can not result. The drinks were moved away from the above areas.
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.
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 wings are 51F in the prep area. Keep all TCS food at or below 41F when held cold. The above chicken wings were 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.
3-501.17; Priority Foundation; No date mark for eggrolls that are held for more than 24 hours in the upright refrigerator. No date mark for shrimp and cooked chicken that is held for more than 24 hours in the walk-in cooler. TCS food that is held for more than 24 hours shall be date marked for up to 7 days then discarded when held at 41F or below. Once REHS spoke to PIC the above 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.
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; Fried chicken in the prep area is 62F. Keep all TCS food at or below 41F when held cold. The fried 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.
3-501.13 ; Priority Foundation; Thawing chicken wings and pork in the prep area. Thaw chicken and pork under cool running water or in refrigeration units. The chicken and pork 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.
2-402.11; Core; Food service employees are handling food without hair restraints. Food employees shall wear hair restraints such as hats; visors or hair nets. This is a repeat violation.
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.