notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P)Maintain TCS foods in hot holding at 135F or above. -P -Obsered cheese sauce(118 F) In a holding unit with a temperature below 135F. CDI - the cheese sauce involved was removed from the public service. The new can of commercially prepared cheese sauce was opened and reheated to 135F within 30 minutes. Repeat.
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.
3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. - Seafood prep cooler: Observed cooked chicken stored on the bottom shelf below the shelf that stored raw fish. Corrected during inspection (CDI): Moved the cooked chicken to the top shelf above the raw fish.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed soda machine with black stain accumulation on the soda machine nozzles. CDI - the soda machine nozzles cleaned.
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 3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (C) If TPHC is used (3) The FOOD shall be identified to indicate the time when the FOOD is removed from temp controlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (C) If TPHC is used (3) The FOOD shall be identified to indicate the time when the FOOD is removed from temp control; and (5) FOOD that is unmarked or exceeds the time limit shall be discarded. P - Observed the TPHC method with a written procedure available for review; but 1 bucket of cooked chicken wings was missing a discard time. The food handler stated the chicken pan left the walk-in cooler within 20 minutes. CDI: The chicken discard time was provided. First observation: all other TPHC items had discard times; no point at this time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-307.11 Miscellaneous Sources of Contamination (C) - Observed multiple cleaning supplies stored directly on the floor under the sinkContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) - Observed multiple cleaning supplies stored directly on the floor under the sink; which prevents proper floor cleaning. Discussed the matter with the PIC
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.
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed hood stacks on the grill side with grease accumulation. Discussed the cleaning schedule with the person in charge (PIC)
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.
5-501.17 Provide a covered waste bin in female restrooms. 6-501.18 Cleaning of Plumbing Fixtures (C) - Observed a female restroom waste bin with no lid. Repeat. - Male and female restrooms: Observed the handwashing faucets and toilet bowl bases need cleaning. Discussed the matter with PIC.
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.
5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed the share dumpster door open. Discussed the matter with PIC. Repeat.
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.
notedCode 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 3 pans of chicken wings(47F) cooked and cooled since yesterday(longer than 6 hours) with temperatures above 41 F. Corrected during the inspection (CDI); the 3 pans of chicken wings were removed from the public service.
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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P)Maintain TCS foods in hot holding at 135F or above. -P -Obsered cheese sauce(118 F; within 2 hours) In a holding unit with a temperature below 135F. CD I- the cheese sauce: reheat to 165 F for 15 seconds.
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.
notedCode 3-501.16 (A)(2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41°F or less. -P - Observed 3 pans of cooked chicken wings stored in the walk-in with temperatures above 41°F. CDI sees line 20.
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.
notedCode 3-501.15 Cooling Methods (Pf)Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf)Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths; and active stirring. Cold air must flow around the product to remove the heat. -Pf - Observed cooked chicken wings cooled in the closed containers with no air flow to facilitate cooling. CDI sees line 20. .
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.
notedCode 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests 6-202.15 Protect outer openings of establishment from insect or rodent entry by installing screens; air curtains; self-closing doors; or other effective means. - Observed the back exit door with no means to protect insects and rodents. Discussed the matter with the person in charge (PIC). - Observed 1 live insect (fly) in the kitchen. CDI- discussed pest control with PIC. The fly was removed from operation.
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.
4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed cleaned utensils hung closed to the rim of the prep sink with no adequate barrier of water splash from the prep sink. Discussed the matter with PIC.
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.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed absorbent wood boards being used as a shelf supporter. Discussed the matter with PIC.
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(C) Keep non-food-contact surfaces of equipment clean to avoid the buildup of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C) Keep non-food-contact surfaces of equipment clean to avoid the buildup of dust; food residue; or debris.4-602.13 Non-food contact surfaces of equipment shall be cleaned frequently to preclude the accumulation of soil residues - Observed a thin probe food thermometer body part with a stain. - Observed stain accumulation at the door frame and seal of the walk-in cooler - Observed a stain on the kitchen door handle that needs cleaning Discussed the matter with PIC.
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.
5-501.17 Provide a covered waste bin in female restrooms. - Observed a female restroom waste bin with no lid. Discussed the matter with PIC.
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.
5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed the dumpster door open. Discussed the matter with PIC.
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.
notedCode 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; Certified Food Protection Manager (CFPM) certification provided by Prometric. This vendor is not currently listed on ANSI website as an approved vendor; but ANSI seal observed on the certificate. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. An "accredited program" means a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals. REHS will look into this further; no points taken today.
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.
2-301.14; Priority; Observed food handler working with raw food; then cleaning dishes at 3-comp without removal of gloves and handwashing. Food employees observed completing several tasks without changing gloves and washing hands (handling dirty dishes and then clean dishes; handling raw food items and then clean dishes;etc.) Hands shall be washed during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; after engaging in other activities that contaminate the hands. CDI- Processes reviewed and education given. Employees washed their hands and any contaminated equipment/utensils were rewashed. [REPEAT]
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.
3-302.11; Core; Multiple prepared foods in prep unit lacking covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2) and (B); Priority; Cold-Holding: In the left prep line unit; cheese slices and processed mushrooms holding at 44F. Plastic pans in use. Raw chicken sitting out on counter; no TPHC in place; when asked PIC stated had been out about 1-1/2 hour. Observed good level of product in the pans; kept below the fill line. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend use of metal pans. Recommend individual pan lid for the cheese slices. Recommend having the prep units serviced and temperatures reduced to improve cold-holding. [REPEAT]
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on containers of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Cooked chicken wings cooling in large; thick plastic; covered tub containers. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Process reviewed with PIC and education given on ways to improve methods. Educational materials provided.
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.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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
3-305.11; Core; Bin of corn starch for cooking stored in the dish wash area above the sanitize bay. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Food moved during inspection.
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.
4-501.11; Core; Both door gaskets of prep cooler are torn. Multiple wire storage racks throughout are rusted. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the torn gaskets and rusted racks.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; Employee observed washing dishes by spraying dish soap and small amounts of room temperature water. Another employee observed rinsing off a container at the 3-comp sink; then returning it to service; without proper wash/rinse/sanitize. During manual warewashing; set up the Wash bay of the 3-comp sink with soapy water maintained at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. CDI- Education given. PIC instructed the employee to refill the sink with fresh soapy water of a minimum 110F. [REPEAT]
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; Residue accumulation along sides of fryer; wire storage racks throughout; on the walk-in cooler evaporator fan covers; and legs and wheels of equipment. Top/back part of fryers with black char accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.[REPEAT]
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.
5-501.110; Core; Side doors and top lids of shared dumpster left open. Lid of one dumpster is torn off. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. Contact trash service provider to have the dumpster repaired. 5-501.116; Core; Grease receptacle with some oily residue buildup along top of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains.
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.
6-501.11; Core; Wall corner guards pulling off of wall; need to be fastened down and sealed. PHYSICAL FACILITIES shall be maintained in good repair. Replace/Repair the wall corner guards. 6-501.12; Core; Residue accumulation along walls and floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee coat stored on dry goods rack with dry goods. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide dedicated storage space for employee items.
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.
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; [Repeat] Several shelves/dunnage racks; metal sauce holders; cooking equipment exteriors observed soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above.
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.
2-301.14; Priority; [Repeat] Food employees observed completing several tasks without changing gloves and washing hands (handling dirty dishes and then clean dishes; handling raw food items and then clean dishes;etc.) Hands shall be washed during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; after engaging in other activities that contaminate the hands. CDI- education given and employees washed their hands and any contaminated equipment/utensils were rewashed.
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.
5-205.11 (B); Priority Foundation; Food employee observed rinsing raw shrimp at the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and the shrimp was properly rinsed/prepped at the prep 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.
4-703.11; Priority; Employee observed washing dishes but did not sanitize any of them. After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. CDI- education given on how to properly wash; rinse and sanitize. All dishes that were not sanitized during the initial process were removed and sanitized at the 3-compartment sink. .
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.
3-403.11; Priority - Cheese sauce was reheating in steam well to only 98-111F after 2 hours...Within 2 hours; TCS* foods shall be reheated from 41F to 165F or above for 15 seconds throughout entire product...CDI by voluntarily discarding cheese sauce.
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.
3-501.16 (A)(2) and (B); Priority; [Repeat] Shrimp and chicken batter dip being held on ice was holding at 51F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure can be used...CDI by batter dip was voluntarily 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A unopened box of Spic & Span cleaner observed being stored above a container of rice. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- cleaner was moved to chemical storage.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Several covered tubs of cooling chicken wings had around 6 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; adding ice as an ingredient; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Raw chicken boxes were observed being re-used to hold to-go cups of bleu cheese dressing. Single-use and single-service articles cannot be reused. CDI- to-go cups voluntarily discarded.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; Employee observed washing dishes by spraying dish soap and small amounts of room temperature water. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. CDI- education given and the PIC instructed the employee to fill the sink with soapy water of a minimum 110F.
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.
2-301.14; Priority; Food employees observed completing several tasks in between cooking and handling foods (sweeping floors; picking up items from the floor; cleaning dishes; etc.) Hands shall be washed during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; after engaging in other activities that contaminate the hands. CDI- education given and employees washed their hands and any contaminated foods were voluntarily discarded.
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.
5-205.11; Priority Foundation; Kitchen handsink was blocked by a large trash can (preventing access to sink). Also; a large container of ranch dressing was inside of the handsink near the register...Handsinks shall be accessible at all times for employee use and may not be used for purposes other than handwashing...CDI by removing trash can from in front of handsink; removing ranch and informing PIC/workers about proper use of 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.
3-304.15 (A); Priority; Employee observed rinsing his gloves at the handwashing sink in the kitchen. If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given and employee removed gloves and washed hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Chlorine sanitizer at the 3-compartment sink was less than 10ppm. A chlorine solution shall have a concentration between 50-100ppm. CDI- sanitizer was remade to the correct concentration and dishes inside were rewashed and sanitized properly. ; 4-602.11; Core; Several drink nozzles at the soda machine were observed with black residue accumulation present. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cut lettuce stacked too high was holding between 47-49F. Black beans were 44F in the flip top prep cooler. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating foods or placing on ice.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11; Priority; Several medications observed along the shelves in the kitchen above food prep surfaces. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- medications were removed.
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.
3-501.13 ; Priority Foundation; Tilapia observed thawing in stagnant water at 64F in the prep sink. TCS (Time/Temperature Control for Safety Foods) shall be thawed under refrigeration; completely submerged under running water; or as a part of the cooking process. CDI- fish was removed from water and placed into refrigeration.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several live roaches observed along the wall with clean dishes. The PREMISES shall be maintained free of insects; rodents; and other pests.
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.
minorCode 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; [Repeat] Several shelves/dunnage racks; metal sauce holders; cooking equipment exteriors observed soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee cellphones observed along the shelves above prep surfaces. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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.
2-401.11; Core - Food employee was standing in front of fryer eating food; and another was eating food in kitchen prep area...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment/utensils cannot result...CDI by informing workers of requirement and having them remove gloves and wash hands. NOTE: When workers take a lunch break; they must not be eating in kitchen prep area. Designate an area in back of kitchen in dry storage area; for example; where they can sit down and eat. Remember - after eating; they must discard gloves (if being worn) and wash hands before resuming work in the kitchen.
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.
3-302.11; Priority - Tubs of cooked chicken were stored on top of covered boxes of raw chicken. On food prep table; worker was pounding raw chicken near a box of ready-to-eat celery on same table (not to be cooked before served) and ready-to-eat gyro meat cone; and chicken juices were splattering around...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods to eliminate cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Hand held slicers and electric slicer had some food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing items at dish area and cleaning electric slicer.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were at incorrect temperatures (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating foods or placing on ice. TPHC procedure and form had been explained to PIC during last 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.
3-501.17; Priority Foundation - In walk-in cooler; cooked chicken and noodles prepared yesterday had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both dates)...CDI by placing dates on foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority - Concentration of quaternary ammonium sanitizer in spray bottle was greater than 400 ppm (test strip turned dark blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed concentration levels...CDI by diluted sanitizer to proper concentration (200-400 ppm for type of sanitizer used).
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - In walk-in cooler; several covered tubs of cooling chicken wings had around 6 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; adding ice as an ingredient; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods.
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.
3-302.12; Core - Some bottles of sauces; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
3-304.14; Core - Several wet and soiled wiping cloths were on counter tops (not in sanitizer). One wiping cloth bucket was stored directly on floor...Moist/soiled wiping cloths used on equipment surfaces shall be kept in approved clean sanitizer between uses. Wiping cloth sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food and clean equipment/utensils...Store moist/soiled wiping cloths and sanitizer containers as stated above.
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.
3-302.15; Core - Observed worker cutting soiled celery stalks into small finger sizes without washing celery first...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and contaminants BEFORE being cut; combined with other ingredients; cooked; or served in ready-to-eat form...Wash raw fruits and vegetables before cutting as stated above.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core - Many clean utensils were hanging above left "soiled" area of 3-compartment sink and were very close to (touching?) soiled items piled up high at sink...Clean utensils and equipment shall be protected from contamination...Store utensils/equipment to the right "clean" side of 3-comp sink or in other area where they cannot be contaminated or splashed by soiled items.
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.
4-205.10; Core - Observed unapproved domestic Magic Chef chest freezer; small reach-in Frigidaire refrigerator; B blender and meat grinder...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...Remove unapproved equipment from establishment and replace with approved equipment.; 4-502.11(A) and (C); Core - A few trays were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged trays.; 4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
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.
minorCode 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 - Several shelves/dunnage racks; metal sauce holders; sides/edges of walk-in unit doors and handles; front beverage counter cabinets/doors; laminate surfaces...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above.
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.
6-501.12; Core - Sides/edges of bathroom doors; bathroom interior walls and kitchen ceiling grates were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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.