Toxic substances properly identified stored & used
Inspector’s Notes
7-207.11 Pf Liquid bandage; antiseptics and other first aid items stored over plastic wrap station. Moved at time of inspection to another shelf not over food or prep areas.
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.
3-304.12 Observed bowl with no handle in make line used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk in cooler shelves rusting. Replace (do not paint as this will not be NSF approved).
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 Observed bowl with no handle in make line used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods. 3-304.12 Found scoop handle touching product in rice. Store in product with handles up and extending out of 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.
4-601.11 (A) - Scoop in walk in cooler used for non-tcs (time temp control for safety) veggies has build-up of dried plant material. Pf Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottle observed in dish area that was not proper labeled to identify the contents. Working containers of poisonous or toxic materials and personal care items shall bear a label. Corrected During Inspection - PIC labeled container at time of inspection 7-204.11 SanitizersChemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf) Chemical spray bottle observed in dish area that was not proper labeled to identify the contents. Working containers of poisonous or toxic materials and personal care items shall bear a label. Corrected During Inspection - PIC labeled container at time of inspection 7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizer bucket in back dish area observed between 250-300ppm; rather than the 50-200ppm requirement. Sanitizer shall be provided at correct concentrations; diluting as required. Corrected During Inspection - PIC diluted the solution to achieve 200ppm.
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 3-501.13 Thawing (Pf) Dumplings and spring rolls observed thawing at room temperature on prep table near rice warmers. Kani crab sticks observed thawing in standing water at prep line near cook line. Thawing shall be accomplished under refrigeration or by placing product under cold running water. Corrected During Inspection - Dumplings and spring rolls were immediately removed and place into freezerFood temperature
Official Wording
Approved thawing methods used
Inspector’s Notes
3-501.13 Thawing (Pf) Dumplings and spring rolls observed thawing at room temperature on prep table near rice warmers. Kani crab sticks observed thawing in standing water at prep line near cook line. Thawing shall be accomplished under refrigeration or by placing product under cold running water. Corrected During Inspection - Dumplings and spring rolls were immediately removed and place into freezer; while kani was taken to prep area to slice and refrigerate immediately after.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 2-301.15 Where to Wash (Pf) Employee observed rinsing hands off in prep sink rather than at handwashing sinkHandwashing
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.15 Where to Wash (Pf) Employee observed rinsing hands off in prep sink rather than at handwashing sink; which is supplied with soap and papertowels. Employee must wash hands only in handwashing sinks. Corrected During Inspection - Inspector addressed this with PIC who educated employee and had employee wash hands in correct location. 2-301.12 Cleaning Procedure (P) Employee rinsed hands off in prep sink without soap or paper towels to return back to food preparation. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Corrected During Inspection - Inspector addressed this with PIC who educated employee and had employee wash hands in correct location.
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.
4-602.13 Nonfood Contact Surfaces (C) Table underneath cooking equipment has debris build up. Hood above flat top has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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
3-307.11; Core; Ice is being stored in printed grocery bags rather than a food grade bag or container.
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.
4-903.11(A); (B) and (D); Core; Clean dishes stored on drying rack above three compartment sink are being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
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.
4-601.11 (A); Priority Foundation; Stickers still in tact on outsides of food storage containers that were stored as clean above three compartment sink. Outsides of containers and pitcher that were stored as clean were also observed with food debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to clean these items futher prior to use with emphasis on small crevices and outsides of 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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11; Priority Foundation; Upon discussion with PIC; it was discovered that facility will undercook steak to medium or medium rare upon customer request; though the facility does not currently have a consumer advisory present on the menu. If animal food such as beef; eggs; fish; lamb; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of disclosure and reminder. Verification required.
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.
3-304.14; Core; Wet wipe cloths observed on prep surfaces rather than being stored in sanitizer solution when not in use. Wet wipe cloths shall be held in a chemical solution at the proper 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.
4-501.12; Core; Cutting boards used for cutting meats observed with heavy stains and deep gouges. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.
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; Core; Employee food observed being stored next to rice warmers as well as being stored on back prep table. Designated areas for employees to eat and drink shall be located so that equipment; food; linens; etc are protected from contamination.
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.