notedCode 3-302.11 (A)(2) Priority: Raw chicken stored next to cooked turkey in the upright refrigerator. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Priority: Raw chicken stored next to cooked turkey in the upright refrigerator. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI-The cooked turkey was moved away from the raw chicken once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-301.15 Priority foundation: An employee washed his hands at the 3 compartment sink. Food service employee shall wash hands at the hand sink only. No hand washing in 3 compartment sink or prep sinks. CDI-This employee washed his hands at the hand sink once REHS spoke to him.
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 (A)Priority foundation: A container is blocking access to the hand sink in the dish washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- The container was moved away from the hand sink once REHS spoke to PIC. This is a repeat item.
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.
notedCode 3-302.11 (A)(2) Priority: Raw chicken stored next raw shrimp in the prep refrigerator. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Priority: Raw chicken stored next raw shrimp in the prep refrigerator. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI-The raw chicken was moved to below the raw shrimp once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-102.12 Core: 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.
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.
5-205.11 (A)Priority foundation: A container is blocking access to the hand sink in the dish washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The container was moved away from the hand sink once REHS spoke to PIC.
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.
notedCode 2-402.11 CoreEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core; An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as hats; visors or hair nets. This employee put a hat on.
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.
notedCode 2-103.11(O) Priority foundation: No employee health policy on site. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings
2-103.11(O) Priority foundation: No employee health policy on site. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS gave a copy of the employee health policy to the PIC.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation: No vomiting and diarrheal clean up procedures available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed the PIC a copy of the vomiting and diarrhea clean up plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11(A)(1) Priority: Noodles are stored next to raw chicken in the upright refrigerator. Arranging each type of food in equipment so that cross contamination of one type with another is prevented. The noodles were moved to the refrigerator with the vegetables. This is a repeat item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the reach-in cold hold unit raw chicken was stored above raw lettuce and other produce. Food items must be stored in a manner to prevent contamination. Food items must be stored according to the final cook temperature. This was a repeat item from the last inspection. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) Rice was being at temperatures that range from 110F to 121F. Cooked wings were being held at temperatures that range from 100F to 115F. These potentially hazardous foods must be held at 135F or above. CDI.. The food items were reheated to 165F. Maintain TCS foods in hot holding at 135F or above. -P
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Protect food from contamination sources not specifically noted by the code. Red Onions were being stored in reused chicken boxes. Food items must be stored in a manner to prevent contamination. CDI.. The onions were removed an placed in a food grade container.
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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the cooking equipment. Clean the gaskets on the cold hold units. Clean the bottom of the cold hold units.
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.
6-501.18 Cleaning of Plumbing Fixtures (C) Clean the sinks and toilet fixtures in the restrooms.
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; Priority; Raw eggs were stored above cut produce and other ready-to-eat food items. Food items must be stored in a manner to prevent contamination. CDI... The food items were placed in a manner to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; There was a bottle of pain killers stored above the food prep area. Toxic items must be stored below all food and food prep areas. CDI.. The pain killers were placed in the trash can by the manager on duty. ; 7-204.11 ; Priority; The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount is being used. CDI.. The sanitizer was corrected to 300 parts per million.
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.
4-205.10; Core; Chicken boxes were being used to store other food items. The chicken boxes are not approved as to be used a food storage containers. Food must be stored in NSF or ANSI approved containers.
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
4-302.14; Priority Foundation; There was no Quat sanitizer test strips on hand at the time of the inspection. Provide a test kit with a color chart that can accurately measure the concentration of the sanitizer. A return visit will be made to see if the item has been corrected.
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; Clean out the bottom of the cold hold units to remove the water. Clean out the freezer unit to near the deep fryers to remove the ice build-up.
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.
5-205.11; Priority Foundation; A coffee mug was stored in the handwashing sink near the register. A handwashing sink must never be used for purposes other than handwashing. CDI.. The mug was taken out the 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.
3-302.11; Priority; In the reach-in cold hold units raw chicken was stored above lettuce. In another reach-in cold hold unit eggs were stored above celery. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Chemical sanitizer applied to Food-Contact Surfaces must meet the current Food Code Requirements. CDI.. The sanitizer was corrected to 300 parts per million. ; 7-102.11; Priority Foundation; There was a bottle of cleaner that was not labeled. Cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the item in the bottle. CDI... The spray bottle was labeled.
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.
3-302.12; Core; There were some sauce bottles that were not labeled. Except for containers holding food that can be unmistakably recognized such as dry pasta the containers must be labeled.
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.
4-501.11; Core; Repair the reach-in freezer unit to remove the ice build-up. Equipment must be maintained in a state of good repair.
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
4-302.14; Priority Foundation; There were no Quat sanitizer test strips on hand at the time of the inspection. Provide a test kit with a color chart that accurately measures the concentration of the sanitizer. A return visit will be made to see if the item has been corrected.
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; Clean the shelves and pipes in the reach-in freezer unit to remove the ice build-up. Clean the bottom of the cold hold units to remove the food debris. Equipment shall be kept free of an accumulation of Food residue and other debris.
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.