Happy Lamb Hot Pot

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed ice scoops stored on the top of ice machine at lower level. Clean properly on clean/sanitized surface.

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

Wiping Cloths Use Limitation (C)

Inspector’s notes

Observed wiping cloth soiled on counters. Store properly in sanitizer solution.

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 Display-Preventing Contamination by Consumers (P)

Inspector’s notes

Several self-serving items observed without cover or sneeze guards (both hot holding and cold holding). Provide.

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.

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)

Inspector’s notes

Large amount of prepared food items not date-marked proeprly on several refrigerating units on both levels. Provide.

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.

Official wording

Manual Warewashing Equipment Heaters and Baskets (Pf)

Inspector’s notes

Dish Machine at serving line/coffee station does not display the temperatures. 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.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Exterior and interior of several refriferating units soiled. Clean properly. Several storage shelves at lower level very soiled. Clean properly.

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

System Maintained in Good Repair (C)

Inspector’s notes

Low Temp Dish Machine at lower level does not drain properly water back up onto the floor. Repair.

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.

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Large amount of cardboard boxes piled up on the floor at lower level. Remove and clean the 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.

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floor at lower level with water pools in two dufferent areas. Remove and clean properly. Walll near dish machine soiled. Clean properly.

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

Wiping Cloths Use Limitation (C)

Inspector’s notes

Observed wiping cloth soiled on counters. Store properly in sanitizer solution.

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

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed ice scoops stored on the top of ice machine at lower level. Clean properly on clean/sanitized surface.

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

Food Display-Preventing Contamination by Consumers (P)

Inspector’s notes

Several self-serving items observed without cover or sneeze guards (both hot holding and cold holding). Provide.

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.

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)

Inspector’s notes

Large amount of prepared food items not date-marked proeprly on several refrigerating units on both levels. Provide.

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.

Official wording

Manual Warewashing Equipment Heaters and Baskets (Pf)

Inspector’s notes

Dish Machine at serving line/coffee station does not display the temperatures. 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.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Exterior and interior of several refriferating units soiled. Clean properly. Several storage shelves at lower level very soiled. Clean properly.

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

System Maintained in Good Repair (C)

Inspector’s notes

Low Temp Dish Machine at lower level does not drain properly water back up onto the floor. Repair.

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.

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Large amount of cardboard boxes piled up on the floor at lower level. Remove and clean the 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.

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floor at lower level with water pools in two dufferent areas. Remove and clean properly. Walll near dish machine soiled. Clean properly.

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

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

All kitchen equipment exterior and interior need to be cleaned and sanitized. Please provide ISD HEALTH with the chemicals used. Deodorize to remove smoke smell.

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

System Maintained in Good Repair (P)

Inspector’s notes

Observed seran wrap around the 2 large grease tanks and piping above in the basement. Photo Taken Observed a pipe in the basement that was coming out of the wall high up near the ceiling that was open. Cap off pipe. Photo Taken Contact a licensed plumber to cap off all opened pipes in the basement.

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.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean and sanitize floors ceiling and walls to remove soil grease and debris. Observed grease running down the wall under the shelving. All shelving needs to be removed from the wall to ensure the walls and floors are degreased and debris and soil is removed. Provide new shelving and remove shelving that was damaged by the fire.

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

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired 11/25. Contact licensed company to inspect and clean both hoods. Update sticker. Ensure the company is licensed in the city of Boston.

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

(A) Ceasing Operations and Reporting (Pf)

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

All kitchen equipment exterior and interior need to be cleaned and sanitized. Please provide ISD HEALTH with the chemicals used. Deodorize to remove smoke smell.

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

System Maintained in Good Repair (P)

Inspector’s notes

Observed seran wrap around the 2 large grease tanks and piping above in the basement. Photo Taken Observed a pipe in the basement that was coming out of the wall high up near the ceiling that was open. Cap off pipe. Photo Taken Contact a licensed plumber to cap off all opened pipes in the basement.

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.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean and sanitize floors ceiling and walls to remove soil grease and debris. Observed grease running down the wall under the shelving. All shelving needs to be removed from the wall to ensure the walls and floors are degreased and debris and soil is removed. Provide new shelving and remove shelving that was damaged by the fire.

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

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired 11/25. Contact licensed company to inspect and clean both hoods. Update sticker. Ensure the company is licensed in the city of Boston.

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

(A) Ceasing Operations and Reporting (Pf)

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood stickers expired. Cleaning scheduled for Sunday 6/8

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

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handler without hair restraint. Provide hat or hairnet.

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.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Diced watermelon on buffet station at 54F. Removed to refrigerator. Monitor unit to ensure it is operating properly and holding temperature at 41F or below.

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.

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Chicken soup at 105F egg roll 75F at buffet line. Enure heating unit is operating correctly and can holdhot food at 135F and above. Food discarded by PIC.

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.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No chlorine test strips. Provide chlorine test strips for testing dish machine sanitizer.

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

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Glassware machine out of sanitizer. Monitor chemicals and replace as needed.

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.

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Leak under basement sink. Repair as needed. Maintain floor clean and dry. Faucet at server station loose. Repair as needed

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.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood stickers expired. Cleaning scheduled for Sunday 6/8

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

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handler without hair restraint. Provide hat or hairnet.

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.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Diced watermelon on buffet station at 54F. Removed to refrigerator. Monitor unit to ensure it is operating properly and holding temperature at 41F or below.

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.

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Chicken soup at 105F egg roll 75F at buffet line. Enure heating unit is operating correctly and can holdhot food at 135F and above. Food discarded by PIC.

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.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No chlorine test strips. Provide chlorine test strips for testing dish machine sanitizer.

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

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Glassware machine out of sanitizer. Monitor chemicals and replace as needed.

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.

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Leak under basement sink. Repair as needed. Maintain floor clean and dry. Faucet at server station loose. Repair as needed

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.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood stickers expired. Provide cleaning date.

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

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

No PICat the time of the inspection Employees unable toanswer questions in regards to food safety preparation and sanitizing Designate a Person in Charge for when the CFPM is not available

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Multiple cut vegetables stored on the counter at the service window at above 41F This includes cut garlic and greens at 50F Products shall be held under refrigeration at 41F or below Placed back in the refrigerator at 38F

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.

Official wording

Warewashing Machines Temperature Measuring Devices (Pf)

Inspector’s notes

Temperature display in the under counter service area dishwasher for waitstaff is not properly displaying a temperature- Repair

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.

Official wording

Food Temperature Measuring Devices (Pf)

Inspector’s notes

No metal stem thermometer available for use at the time of the inspection- Provide

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.

Official wording

Area Enclosures and Receptacles Good Repair (C)

Inspector’s notes

Evidence at the time of the inspection that grease is being poured in a sewer located behind the establishment. The sewer cover is heavily encrusted with grease and there is an accumulation of small food like pieces around the edges of the sewer cover There are 2 grease barrels located at the rear of the establishment for use. One of the barrels is partially filled and the second is heavily damaged and needs to be replaced. Review with all staff the proper requirements foer disposing of grease Clean and sanitize the grounds at the rear of the establishment including the sewer cover Provide weekly updated photos for documentation that the sewer in clean of grease

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.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

No PICat the time of the inspection Employees unable toanswer questions in regards to food safety preparation and sanitizing Designate a Person in Charge for when the CFPM is not available

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Multiple cut vegetables stored on the counter at the service window at above 41F This includes cut garlic and greens at 50F Products shall be held under refrigeration at 41F or below Placed back in the refrigerator at 38F

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.

Official wording

Warewashing Machines Temperature Measuring Devices (Pf)

Inspector’s notes

Temperature display in the under counter service area dishwasher for waitstaff is not properly displaying a temperature- Repair

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.

Official wording

Food Temperature Measuring Devices (Pf)

Inspector’s notes

No metal stem thermometer available for use at the time of the inspection- Provide

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.

Official wording

Area Enclosures and Receptacles Good Repair (C)

Inspector’s notes

Evidence at the time of the inspection that grease is being poured in a sewer located behind the establishment. The sewer cover is heavily encrusted with grease and there is an accumulation of small food like pieces around the edges of the sewer cover There are 2 grease barrels located at the rear of the establishment for use. One of the barrels is partially filled and the second is heavily damaged and needs to be replaced. Review with all staff the proper requirements foer disposing of grease Clean and sanitize the grounds at the rear of the establishment including the sewer cover Provide weekly updated photos for documentation that the sewer in clean of grease

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.

Official wording

Controlling Pests (C)

Inspector’s notes

Provide current pest report.

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.

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw chicken eggs fish and shrimp stored above prepped foods in reach-in refrigerator. Corrected on site. Store raw animal products under cooked foods and produce.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food Storage Prohibited Areas (C)

Inspector’s notes

Buckets of sauce stored on floor under sink in kitchen. Store food off the floor and not under sinks or pipes.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No quats sanitizer test strips. Provide test strips.

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

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Server station dish machine not sanitizing. Service as needed. Wash all glassware in kitchen dish machine.

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.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils in floor drain at kitcehn dish machine. Soils spills and soda syrup under soda machine at server station. Align drain hoses into floor drain.

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

Hand Drying Provision (Pf)

Inspector’s notes

Server station hand sink out of paper towels. Ensure hand sinks have soap and towels at all times. Corrected on site

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Controlling Pests (C)

Inspector’s notes

Provide current pest report.

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.

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottle without label. Label chemical containers to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Spray bottle full of undiluted quats sanitizer. Testing over 500ppm. Discarded by PIC. Use sanitizer dispenser to fill spray bottles.

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.

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw chicken eggs fish and shrimp stored above prepped foods in reach-in refrigerator. Corrected on site. Store raw animal products under cooked foods and produce.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food Storage Prohibited Areas (C)

Inspector’s notes

Buckets of sauce stored on floor under sink in kitchen. Store food off the floor and not under sinks or pipes.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No quats sanitizer test strips. Provide test strips.

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

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Server station dish machine not sanitizing. Service as needed. Wash all glassware in kitchen dish machine.

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.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Soils in floor drain at kitcehn dish machine. Soils spills and soda syrup under soda machine at server station. Align drain hoses into floor drain.

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

Hand Drying Provision (Pf)

Inspector’s notes

Server station hand sink out of paper towels. Ensure hand sinks have soap and towels at all times. Corrected on site

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Controlling Pests (C)

Inspector’s notes

Mouse droppings in basement- under dish machine and soda bibb rack. Clean and monitor for activity. Heavy fly activity at server station due to soils under counter. Provide current pest report.

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.

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottle without label. Label chemical containers to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Spray bottle full of undiluted quats sanitizer. Testing over 500ppm. Discarded by PIC. Use sanitizer dispenser to fill spray bottles.

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.