4-601.11 (A); Priority Foundation; Observed multiple utensils and the backs of metal pans that were deemed clean with food debris still on them.- Equipment and utensils food contact surfaces shall be clean to sight and touch.- CDI; items moved to be cleaned and some voluntarily discarded.
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.
3-302.11(A)(1); Priority; Observed one container of raw beef stored above containers of commercial/sealed bottles of sauces.- Raw animal foods shall be stored by order of final cooking temperature and away from ready to eat foods.- CDI; beef was moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-402.11; Core; Observed one employee cooking food without a hair restraint of any kind.- Food employees shall wear hair restraints such as hats; hair coverings; nets; etc. that effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct employees to don effective hair restraints.
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.
4-601.11 (A); Priority Foundation; Observed multiple utensils and the backs of metal pans that were deemed clean with food debris still on them.- Equipment and utensils food contact surfaces shall be clean to sight and touch.- CDI; items moved to be cleaned and some voluntarily discarded.
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.
3-302.11(A)(1); Priority; Observed one container of raw beef stored above containers of commercial/sealed bottles of sauces.- Raw animal foods shall be stored by order of final cooking temperature and away from ready to eat foods.- CDI; beef was moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-402.11; Core; Observed one employee cooking food without a hair restraint of any kind.- Food employees shall wear hair restraints such as hats; hair coverings; nets; etc. that effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct employees to don effective hair restraints.
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.
3-304.14; Core - All sanitizer buckets tested had chlorine sanitizer above 200 ppm.- Chemical sanitizer used for storing wiping cloths shall be at the proper concentration. (50-200ppm/Chlor)- CDI; buckets were made to lower 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.
4-901.11(B); Core - Observed employee using cloth towel dry clean food containers that were wet after washing/sanitizing through dish machine...After washing; rinsing and sanitizing; food containers and utensils shall be air dried; not towel dried...CDI by discontinuing using towel to dry containers/utensils.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority - Observed worker handling with bare hands ready-to-eat celery that was ready to be cut...Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; etc. for handling these foods...CDI by having worker don single use gloves after rinsing celery in prep sink.
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.
5-202.12; Core - Hot water at back dining room handsink did not reach 83F after running water for several minutes...Hot water of at least 100F shall be provided at handsinks...Increase hot water to 100F at handsink.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation - (REPEAT) Many shellfish tags were not labeled with date the last shellfish was sold in a bag; batch or box. Also; some tags were not stored in chronological order according to dates written on labels...When the last shellstock is removed from case or bag: 1) the date when the last shellstock from container is sold or served shall be recorded on tag; 2) tags shall be retained for 90 days from date recorded; AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag...CDI by informing PIC of requirement. Adjust record keeping to meet these requirements.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-601.11 (A); Priority Foundation - On prep table; small cutting board used for meat had dried food debris on it (not used yet today). A few utensils were soiled but stored as clean...Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing items at dishwashing area.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core - (REPEAT) Some containers of of raw fish; shrimp; etc. were stored in water (walk-in cooler)...Except for raw fruits; vegetables; cut raw vegetables and tofu; unpackaged food may not be stored in direct contact with undrained ice or water...Do not store seafood in water. When stored in and on ice; water must be drained away from seafood.
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.
2-402.11; Core - Food workers working with exposed food had long; unrestrained/uncovered hair and uncovered long braids; respectively...Food employees shall wear hair restraints such as hats; hair coverings; nets; etc. that effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct workers to don effective hair restraints.
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.
4-901.11(B); Core - Observed employee using cloth towel dry clean food containers that were wet after washing/sanitizing through dish machine...After washing; rinsing and sanitizing; food containers and utensils shall be air dried; not towel dried...CDI by discontinuing using towel to dry containers/utensils. 4-903.11 (A); (B); and (D); Core - Some food containers were being stacked while wet...Food equipment and utensils shall be stored in self-draining position to air dry...Separate containers so they completely air dry before stacking.
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.
6-501.11; Core - Walk-in freezer had some dripping ice; and its door gasket was torn. Some small holes were in wall by dish machine...Physical facilities shall be kept in good repair...Repair leaking evaporator/lines; replace door gasket and seal wall holes.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation - A few shellfish tags did not have dates of when the last shellstock was sold in box...The date when the last shellstock from the container is sold or served shall be recorded on the tag or label...CDI by informing PIC of requirement.; Corrected During Inspection
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-501.16 (A)(2) and (B); Priority - A few large chunks from heads of lettuce at salad bar were above 41F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept 41F or less...CDI by properly refrigerating lettuce. NOTE: Always ensure TCS* foods at salad bar are 41F or less throughout entire product.; Corrected During Inspection
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.
3-501.18; Priority - Three containers of oyster rock mix (with cooked spinach; cheese; etc.) had dates older than 7 days ago...Refrigerated ready-to-eat TCS* foods kept at 41F or less shall be discarded if kept more than 7 days...CDI by voluntarily discard this product.; Corrected During Inspection
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-501.18; Priority - Three containers of oyster rock mix (with cooked spinach; cheese; etc.) had dates older than 7 days ago...Refrigerated ready-to-eat TCS* foods kept at 41F or less shall be discarded if kept more than 7 days...CDI by voluntarily discard this product.; Corrected During Inspection
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core - Observed several containers and tubs of raw fish; shrimp; etc. stored in water...Except for raw fruits; vegetables; cut raw vegetables and tofu; unpackaged food may not be stored in direct contact with undrained ice or water...Do not store seafood in water. When stored in and on ice; ice must be drained away from seafood.
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.
3-304.14; Core - One sanitizer bucket had chlorine sanitizer less than 50 ppm. Wiping cloths were stored in green bucket labeled soapy water...Moist or soiled wiping cloths shall be kept in approved (at proper concentration) clean sanitizer between uses...CDI by providing proper sanitizer in bucket and removing cloths from soapy water bucket.
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.
4-501.11; Core - Several interior refrigerators had rusty and peeling shelves...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.; Repeat 4-502.11(A) and (C); Core - Several plastic baskets; food containers/tubs; etc. were cracked; damaged or with holes...Food service equipment shall be kept in good repair...Discard damaged items. 4-205.10; Core - See-thru refrigerator with "Cold Beer and wine" on exterior top had interior labeling that stated it was for storage of non-potentially hazardous bottled or enclosed products...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Only store non-potentially hazardous packaged foods/beverages in this refrigerator. 4-101.19; Core - Paper was lining storage trays; shelves; etc. throughout facility; and some paper liners were soiled and/or wrinkled from water/moisture...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove paper from trays; shelves; etc. Consider using nonabsorbent vinyl liners on shelves and surfaces if desired.
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.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; fryers exteriors; undersides/backsides of equipment door handles; storage sheet pans and trays; shelf vinyl liners; food preparation table top (from yesterday food preparation). Some old stickers were on wooden bottom exteriors of wooden bowls. Many infrequently used food containers were soiled on exteriors with crumbs and debris...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment; items and surfaces above. Remove stickers from container exteriors.
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.
4-602.11; Core; The ice machine had black residue buildup inside of it.- In equipment such as ice bins; they shall be cleaned at a frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.; 4-601.11 (A); Priority Foundation; Observed multiple dishes that deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items moved to be washed.
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.
4-501.12; Core; Cutting boards have heavy scratches on them and need resurfaced/ replaced.-Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please resurface/replace cutting boards. ; 4-501.11; Core; Ice buildup in freezer. One torn gasket on clear coolers in the back. Shelving is rusty and needs replaced.- Equipment shall be maintained in a good state of repair and conditions.- Please repair/replace items listed.
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.
6-501.11; Core; Some of the floor tiles are broken and need replaced.- Physical facilities shall be maintained in good repair.- Please replace floor tiles.
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.