Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed splash guard was removed from front hand sink with slicer sitting next to it. Ensure equipment is protected from contamination. Discussed installing the splash guard on the hand washing sink.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed employee restroom sink was tested at 70F. Ensure each handwashing sink has a temperature of at least 90F.
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.
Observed no hand soap at back hand sink, only hand sanitizer. Ensure hand soap is available at each hand washing sink.
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.
Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed single-use cups stored under handwashing sink at front of facility. Ensure single-use items are stored in a protected area, free from potential 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed handwashing sink in back prep area had tomato slicer inside. Ensure handwashing sinks are used exclusively for hand washing purposes. At time of inspection person in charge moved the slicer to the three compartment to be washed.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log available. Ensure employee illness and absences are logged as they pertain to foodborne illness and pathogens. Emailed illness log with reports
In plain English
An issue that does not fit the common categories. Check the official wording for details.