Cityview School

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the fan guards, the walls, and the ceilings in the walk-in cooler to be soiled. Clean and keep equipment clean.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed there to be ice build-up in the salad bar cooler and the milk cooler. Defrost. Observed the walk-in cooler to not be able to latch shut. Repair and keep equipment in good repair.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed ceiling tiles and ceiling vents to be soiled. Clean and keep physical facilities clean.

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 employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Inspector’s notes

Observed employee to only briefly rinse off their hands. Employee was instructed to wash their hands for a minimum of 20 seconds. Make sure employees wash their hands with soap and warm water, for a minimum of 20 seconds.

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

Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

Inspector’s notes

Observed employee to set up the 3-compartment sink, eat their personal lunch, go to the bathroom, and then put on gloves to restart food handling activities without first washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands between switching tasks, or when their hands may have become contaminated.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed ice build-up in the walk-in cooler and walk-in freezer. Defrost and keep equipment in good repair.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the floors under the racking (specifically the corners) in the dry storage area to be soiled. Clean and keep physical facilities clean.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the fan guards in the walk-in cooler to be soiled. Clean and keep equipment clean.

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

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed cut melons in the walk-in cooler to be cooling in containers wrapped with plastic wrap. The plastic wrap was pulled back during inspection. Make sure that foods are left uncovered while cooling.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed ice build-up in the walk-in cooler/walk-in freezer. Defrost and keep equipment in good repair.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the floors under the racking in the dry storage area to be soiled. Clean and keep physical facilities clean.

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

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed the interior bottom of the milk cooler to be lined with towels. Remove towels and make sure that equipment surfaces are made of non-absorbent and cleanable materials.

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 workers must wash their hands before starting food preparation tasks.

Inspector’s notes

Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in food handling activities.

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

Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

Inspector’s notes

Observed teacher helper to touch students on the shoulder while wearing single-use gloves and then continue to scoop food without changing gloves. Person-in-Charge was informed of observation. Make sure all food handlers change single-use gloves and wash their hands once gloves become contaminated.

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

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the fan guards of the walk-in cooler to be soiled. Clean and keep clean.

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 used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed the concentration of quat sanitizer in the kitchen sanitizer bucket to be at 100 ppm. The sanitizer bucket was refreshed and verified at a concentration of 200 ppm. Maintain sanitizer buckets at a 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.

Official wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s notes

Observed cutting boards to be deeply scarred and chipped. Resurface or provide cutting boards that are smooth.

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 employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

Inspector’s notes

Observed employees to wash their hands for a few seconds. Employee was instructed to wash their hands again for at least 20 seconds. Make sure employees wash their hands for a minimum of 20 seconds.

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

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed cut melons in the walk-in cooler to be cooling in tightly covered container. Observed prepared meatballs in the walk-in cooler to be on a covered speed rack. These items were uncovered during inspection. Make sure TCS foods are left uncovered while cooling to help the cooling process.

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

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the fan guards in the walk-in cooler to be soiled. Clean and keep clean.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the gaskets of the walk-in cooler to be severely torn. Repair equipment and keep in good repair.

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

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s notes

Observed rodent droppings under racking in the dry storage area. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided. Coordinate with pest control provider when evidence of pest activity is present.

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

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed the hood baffles to be soiled. Clean and maintain clean.

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 used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed the concentration of quat sanitizer in the kitchen sanitizer bucket to be at 100 ppm. The sanitizer bucket was refreshed and verified at a concentration of 200 ppm. Maintain sanitizer buckets at a 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.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

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

Clean non-food contact surfaces of equipment. Keep them clean.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the gaskets of the walk-in cooler to be severely torn. Observed the door of the walk-in cooler to not be able to fully close and latch. Repair equipment and maintain in good repair.

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

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s notes

Observed rodent droppings under racking in the dry storage area. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided. Coordinate with pest control provider when evidence of pest activity is present.

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

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed the hood baffles to be soiled. Clean and maintain clean.

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 used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed the concentration of quat sanitizer in the kitchen sanitizer bucket to be at 100 ppm. The sanitizer bucket was refreshed and verified at a concentration of 200 ppm. Maintain sanitizer buckets at a 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.

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

Observed the quat concentration of the 3-compartment sink to be at 100 ppm. The 3-compartment sink was reconcentrated to 200 ppm. Maintain concentration of quat sanitizer according to chemical label.

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

Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

Inspector’s notes

Observed the sneeze guards at the salad bar to be folded up during lunch service. The sneeze guards were folded down during inspection. Observed the kitchen to be serving dessert from a table that is not behind a sneeze guard. Make sure that all food served through the line is behind a sneeze guard to prevent contamination.

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

The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

Inspector’s notes

Observed the child of a kitchen employee to be working in the kitchen. The child is not an employee and is not an authorized person to be food handling. PIC was instructed of violation. Make sure that only authorized employees are allowed in the kitchen and partake in food handling activities.

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

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

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

Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

Inspector’s notes

Observed cloth towels to be stored underneath pans and other cooking ware in storage on tables in the prep area. Also observed cartons of milk in the milk cooler to be stored on top of cloth towels. Discontinue using cloth towels in this manner.

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 employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

Inspector’s notes

Observed food handler talking on their phone and then return to work without washing their hands. Ensure that employees wash their hands according to above code.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the gaskets, fans, and ceiling around the fans of the walk-in cooler to be soiled with debris. Clean and maintain clean.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the gaskets of the walk-in cooler to be severely torn. Observed condensation in the milk cooler. Repair equipment and maintain in good repair.

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

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s notes

Observed rodent droppings under racking in the dry storage area. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

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

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Observed the continuous tile flooring in the walk-in cooler and walk-in freezer to be soiled with debris. Observed the floor under the 3-compartment sink to be soiled. Clean these areas and maintain physical facilities clean.

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

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed the hood baffles to be soiled. Clean and maintain clean.

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 used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed the concentration of quat sanitizer in the kitchen sanitizer bucket to be at 100 ppm. The sanitizer bucket was refreshed and verified at a concentration of 400 ppm. Maintain sanitizer buckets at a 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.

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

Observed the concentration of quat sanitizer in the 3-compartment sink to be at 100 ppm. Person-in-charge stated that the water was old and needed to be refreshed. Water refreshed and measured at 400 ppm quat. Maintain sanitizer at an appropriate concentration to ensure proper sanitization of food contact surfaces.

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

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

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

Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

Inspector’s notes

Observed cloth towels to be stored underneath pans and other cooking ware in storage on tables in the prep area. Discontinue using cloth towels in this manner.

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

Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

Inspector’s notes

Observed cooking pans to be stored and nesting while still wet. Allow food contact utensils to air dry before being placed into storage.

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 employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

Inspector’s notes

Observed an employee wipe their nose and begin to return to food handling without washing their hands. Employee was instructed to wash their hands and to switch gloves. Ensure that all employees wash their hands after activities listed in the above code.

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

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed the fans and the light shields in the walk-in cooler to be soiled with debris. Clean these areas and maintain clean.

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

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Observed cases of corn, tortillas, and strawberries to be stored directly on the floor of the walk-in freezer. Ensure that all food items are stored on racking at least 6 inches off the ground to prevent potential contamination.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the gaskets at the walk-in cooler to be torn and hanging from the door. Replace the gaskets and maintain equipment in good repair.

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.