North Street Grille & Cafe

Official wording

Assignment (Pf)

Inspector’s notes

sanitation issues at the bar area behind the freezer chest/under the coffee machine shelves.Clean with frequency Noted lot of debris behind the equipment in the basement and under the shelves.Remove and clean with frequency. Remove all cardboard boxes from the floor in the basement.

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

Food Storage-Preventing Contamination from the Premises (C)

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

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Excess water from Ac unit and Walkin unit observed draining inside handwashing sink downstairs in the basement area. Discontinue Service sink observed not enclosed. (inside the kitchen area next to diswasher and air drying shelvings) . Provide enclosure.

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

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Consumer advisory wording missing from the breakfast menu. 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

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Sanitation issues at the bar area behind the freezer chest/under the coffee machine shelves.Clean with frequency Noted lot of debris behind the equipment in the basement and under the shelves.Remove and clean with frequency. Remove all cardboard boxes from the floor in the basement.

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

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handsink downstairs observed blocked by soiled dishes. Discontinue maintain accessible at all time to prevent contamination by hands. (cos)

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

Backflow Prevention (P)

Inspector’s notes

2 food prep sink on site observed direct to wast (no airgap) PIC to provide plumbers report on the install of and airgap. PIC to label food prep sink.

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

Light Bulbs Protective Shielding (C)

Inspector’s notes

Bathroom light bulbs observed missing protective shielding. Provide

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

Outer Openings Protected (C)

Inspector’s notes

Establishment main entrance and backdoor observed missing a door sweep potential entryway for pest/rodents. Provide

In plain English

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

Official wording

Controlling Pests (Pf)

Inspector’s notes

Old rat dropping basement in basement area under shelvings. Clean to remove. PIC recommneded to increase IPM visit from a licensed exterminator.

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

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Basement area observed heavly clutter with excessive unused equipments dishes and catering equipments. Remove to provide easy access for the pest technician. At the time of inspection basement area was in the process of being cleaned and organized

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

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Multiple voids observed downstairs in the basement area (liquor closet/ access panel). 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

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Noted several boxes stored on the floor in the basement and in the refrigerator.Remove and store 6 inches from the 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.

Official wording

Controlling Pests (Pf)

Inspector’s notes

Noted rat droppings in the bar area/basement in the back dry storage area.Clean and provide a detail pest report from a licensed pest technician

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

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Noted unnecessary items stored in the basement.Remove to provide easy access for the pest technician.

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

Noted sanitation issues at the bar area behind the freezer chest/under the coffee machine shelves.Clean with frequency Noted lot of debris behind the equipment in the basement and under the shelves.Remove and clean with frequency. Remove all cardboard boxes from the floor in the basement.

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 Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Clearly identify all bulk food storage bins toi properly identify the contents

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Remove the plastic containers used to dispense condiments and replace with commercial grade scoops withy handles as we discussed

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

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean the two vents on the end above the grill from heavy grease and grime

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) Certified Food Protection Manager (C)

Inspector’s notes

Post a copy of your current Allergen Awareness certificate alongside your current Food Safety certificate as discussed

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

Cutting Surfaces (C)

Inspector’s notes

Clean all cutting boards when there is an accumulation of visible food soils

In plain English

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

Official wording

Prohibition-Jewelry (C)

Inspector’s notes

Staff serving meals behind the counter with long bracelets and wrist bands hanging off her arm - remove during food service as discussed

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

Effectiveness-Hair Restraints (C)

Inspector’s notes

All prep cooks in the kitchen should be wearing hair restraints when working with foods - address moving forward

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) Certified Food Protection Manager (C)

Inspector’s notes

Post current copies of both the food safety and allergen awareness certificates 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

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Remove all plastic cups and containers used to dispense dry products and starched with proper commercial utensils with handles

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

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Missing the disclosure /reminder on the menu for several items such as [ eggs any style ] address where 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.

Official wording

Wood Use Limitation (C)

Inspector’s notes

Remove all splintered cracked and visibly blackened spatulas and wooden spoons in the kitchen - use wooden utensils in accordance with the food code

In plain English

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

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Remove all vents in the hood system with visible grease and grime deposits

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

Drain boards (C)

Inspector’s notes

Extend the current area for air drying clean pots and pans - instead of piling pots and pans on top of one another

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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean in between and behind all in use equipment on the cooking line from visible grease and grime where needed

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

Grease Trap(C)

Inspector’s notes

Clean to remove all obnoxious odors

In plain English

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

Official wording

Prohibition-Jewelry (C)

Inspector’s notes

Staff serving meals behind the counter with long bracelets and wrist bands hanging off her arm - remove during food service as discussed

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

Effectiveness-Hair Restraints (C)

Inspector’s notes

All prep cooks in the kitchen should be wearing hair restraints when working with foods - address moving forward

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) Certified Food Protection Manager (C)

Inspector’s notes

Post current copies of both the food safety and allergen awareness certificates 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

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Remove all plastic cups and containers used to dispense dry products and starched with proper commercial utensils with handles

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

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Missing the disclosure /reminder on the menu for several items such as [ eggs any style ] address where 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.

Official wording

Wood Use Limitation (C)

Inspector’s notes

Remove all splintered cracked and visibly blackened spatulas and wooden spoons in the kitchen - use wooden utensils in accordance with the food code

In plain English

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

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Remove all vents in the hood system with visible grease and grime deposits

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

Drain boards (C)

Inspector’s notes

Extend the current area for air drying clean pots and pans - instead of piling pots and pans on top of one another

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

Cutting Surfaces (C)

Inspector’s notes

Clean all cutting boards when there is an accumulation of visible food soils

In plain English

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

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean in between and behind all in use equipment on the cooking line from visible grease and grime where needed

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

Grease Trap(C)

Inspector’s notes

Clean to remove all obnoxious odors

In plain English

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

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Ensure sall food handlers are wearing proper hair restraints when working with foods

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

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Ensure all food items offered under cooked on the menu are clearly identied with the proper consumer advisory - identify items with a [*] where 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.

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean the heavily soiled vents in the hood where needed - should be removed once a week and soaked in a sanitizer to assist with stubborn grease deposite

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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean exterior of all cooking equipment on the cooking line especially in between and behind all equipment from visible grease and grime

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

Ensure sall food handlers are wearing proper hair restraints when working with foods

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

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean the heavily soiled vents in the hood where needed - should be removed once a week and soaked in a sanitizer to assist with stubborn grease deposite

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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean exterior of all cooking equipment on the cooking line especially in between and behind all equipment from visible grease and grime

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

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Ensure all food items offered under cooked on the menu are clearly identied with the proper consumer advisory - identify items with a [*] where 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.