Scotty's

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometer for 2 door refrigerator across from cookline. [CA] Provide thermometer for each refrigeration unit.

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.

Official wording

Hot and cold water available

Inspector’s notes

Hot/cold water turned off at 3 compartment sink. Hot and cold water available at all other sinks (all hand sinks, food prep sink). [CA] Hot/cold water must be available at 3 comp sink at all times, if water is not available at this sink, facility is subject to closure. [COS] Operator turned back on the hot/cold water at sink, it was turned off due to a leak, repair the leak.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of soap at hand sink in back kitchen. Metal time card box found in sink and sink blocked by brooms. Wall mounted soap dispenser is missing. No paper towels/dispenser at bar hand sink. [CA] Ensure hand sink is unobstructed and keep dispensers stocked at all times. Provide dispensers for soap and paper towels. [COS] Soap in squeeze bottle provided. Stack of paper towels/napkins provided.

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.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of chlorine test strips on site. [CA] Provide test strips and test dishwasher at 50 ppm, manual sanitization at 100 ppm.

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.

Official wording

Food contact surfaces clean, sanitized

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

2 door refrigerator across cookline measured at ambient temperature between 49-50F. [CA] Store only produce/non dairy products in this unit until repaired. Maintain holding temperature 41F and below.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to located food manager certificate/food handler cards. [CA] At least one person shall be food safety certified. Keep food handler cards available on site.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured raw egg, cheddar cheese in 2 door unit across from cookline between 50-53F. Ambient temperature measured at 49-50F. [CA] Maintain potentially hazardous food 41F and below. Use other working refrigerators instead until unit is repaired. [COS] Food discarded in trash.

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.