notedCode 6-101.11 Surface Characteristics Indoor Areas The floor mat in the food prep area is a rubber with manufactured holes. Materials for indoor floor surfaces under conditions of normal use shall be (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas and WAREWASHING areas. PIC advised. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11 Surface Characteristics Indoor Areas The floor mat in the food prep area is a rubber with manufactured holes. Materials for indoor floor surfaces under conditions of normal use shall be (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas and WAREWASHING areas. PIC advised. 6-501.12 Cleaning; Frequency and Restrictions The floor is the warewashing area has excessive wetness conditions with water pooling and puddling. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. PIC advised.
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notedCode 2-103.11 (O) Person in Charge (Pf) Employee health policy (Form 1-B) is outdated (does not include nontyphoidal salmonella). Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings
2-103.11 (O) Person in Charge (Pf) Employee health policy (Form 1-B) is outdated (does not include nontyphoidal salmonella). Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. EHS provided current employee health policy. ***CORRECTED DURING INSPECTION (CDI)***
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.
4-602.12 Cooking and Baking Equipment (C) The inside of the microwave in soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Increase microwave cleaning frequency.
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 3-501.16 (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) Several food items found in the lowboy cold holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. Food items were discarded. Lowboy is being monitored for repair. ***CDI***
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Several plastic pans and drinking cups were stored wet stacked. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying. PIC advised to have employees allow dishware to 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items are damaged and shall be repaired; replaced; or removed: torn reach in freezer gasket; cutting boards; exposed wood on counters and wooden shelf stand; and broken/cracked plastic lids and 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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) The gaskets on all lowboy refrigeration units are soiled. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The gaskets on all lowboy refrigeration units are soiled. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase lowboy gasket cleaning frequency.
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 6-501.18 Cleaning of Plumbing Fixtures (C) The base of the toilet in the men's room is soiled. Maintain handwashing sinksCleaning and sanitizing
6-501.18 Cleaning of Plumbing Fixtures (C) The base of the toilet in the men's room is soiled. Maintain handwashing sinks; toilets and urinals clean. Clean this item.
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; Observed raw shell eggs stored above vegetables in the walk-in cooler. Raw animal foods shall be separated from ready-to-eat foods by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI- foods rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A box of butter was observed on the walk-in cooler floor under a shelf. Food shall be protected from contamination by storing the food in a clean; dry location and where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. CDI- box of butter moved to shelf. All other foods stored appropriately. No point taken.
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.
3-304.12 (F); Core; Observed cooking utensils on the cookline stored in metal pan of hot water at 98F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F. CDI- container placed over an open flame to heat water over 135F.
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.
4-101.11 (B); Core; Facility is using cardboard pizza boxes for food storage inside coolers. Food-contact surfaces shall be durable; corrosion-resistant and nonabsorbent. Discontinue use of these boxes for food storage and use approved storage containers. No point taken today.
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; Black and white residue accumulation observed on the walk-in cooler fan cover. Inside of reach-in freezer has food residue accumulation on the bottom. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.
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.
2-401.11 (A); Core; Observed an employee eating on the pizza prep table upon arrival. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection cannot result. CDI- employee food was removed from the prep area.
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.
5-205.11 (A); Priority Foundation; The handwashing sink in the pizza prep area was blocked by a stack of pizza trays that were stored in the basin of the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- trays removed for cleaning.
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 3-501.16 (A) (2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; Several TCS food items in the pizza prep cooler were observed above 41F (see chart). TCS foods shall be maintained at 41F or below when held cold. This unit is repeatedly opened during prep and busy service times. Ingredients are often left out and then placed back in the reach-in cooler leading to temperature abuse. Spoke with PIC about possibly using TPHC for certain foods that cannot be kept cold. They already use TPHC for cooked pizza on display. CDI- foods were moved to the walk-in cooler to cool down quickly. Ambient temperature of unit was only observed at 48F. A work order has been placed and EHS will follow up on repair. Full points assessed for repeat violation.
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; Observed containers of cooked pasta and chicken wings from the weekend without date marks. A container of sliced deli meat and cheese in the walk-in cooler was marked with an incorrect date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- dates known and affixed/corrected. 3.501.18; Priority; Observed noodles and pre-cooked muscles with date marks of 10/16. Ready-to-eat; TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- foods voluntarily discarded.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling methods were reviewed for marinara sauce that was not cooling fast enough due to ineffective cooling methods. Marinara sauce was observed in a large; plastic tub with a lid at 68F in the walk-in cooler. Cooling was initiated approximately 4 hours prior to inspection. Use shallow containers; keep uncovered if protected from overhead contamination and use ice wands in liquid foods. Do not overstock hot foods into large containers. CDI- cooling method education provided. Sauce container was placed in a prep sink filled with ice water and was rapidly cooling by end of 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.
6-501.12; Core; Floor near end of cookline behind hot hold station was soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. CDI- floor cleaned during inspection. No point taken.
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
6-202.11; Fluorescent bulbs above the warewashing area shelf were observed without a cover. PIC states these will be replaced with LEDs or a plastic sleeve will be obtained. Shield the lights or provide shatter-resistant bulbs in areas where there is exposed food; equipment; utensils; linens or single-use articles. No point taken today.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A container of calamari and a metal bowl of tomato sauce were observed on the walk-in cooler floor under a shelf. Food shall be protected from contamination by storing the food in a clean; dry location and where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. CDI- calamari moved to shelf and tomato sauce was voluntarily discarded.
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.
4-201.11; Core; The plastic flour bin lid is cracked and a piece is missing. Equipment shall be designed and constructed to be durable and to retain its characteristic qualities under normal use conditions. Replace lid. No point taken
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.
3-501.14; Priority; Cooked sausage links in a plastic tub with a lid were observed in the walk-in cooler a few degrees over 41F. Sausages in the middle measured 44F. Sausages had been cooling since yesterday. TCS foods shall cool to 41F within 6 hours. Ensure TCS foods are cooled using effective methods to achieve proper cooling time. CDI- warmer sausages were placed on a tray near the fan to complete cooling to 41F. cooling methods and risk associated with improper cooling were reviewed with employees. No points taken today.
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.
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 TCS food items in the pizza prep cooler were observed above 41F (see chart). TCS foods shall be maintained at 41F or below when held cold. This unit is repeatedly opened during prep and busy service times. Ingredients are often left out and then placed back in the reach-in cooler leading to temperature abuse. Spoke with PIC about possibly using TPHC for certain foods that cannot be kept cold. They already use TPHC for cooked pizza on display. CDI- foods were moved to the walk-in cooler to cool down quickly. Full points will be assessed for repeat violations in the future.
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
7-202.12; Priority; Several cans of Raid insecticide labeled for household use were observed in the warewashing area on a lower shelf. Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- Manager removed Raid and brought it to his car to be brought home. Use discontinued.
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; Cooling methods were reviewed for cooked sausages that did not cool due to ineffective cooling methods. Use shallow containers; keep uncovered if protected from overhead contamination and use ice wands in liquid foods. Do not overstock hot foods into large containers. CDI- cooling method education 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.
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; Black residue observed on the walk-in cooler fan cover; white fuzzy residue observed on walk-in cooler shelving and food debris observed in sliding door track to the front glass display unit. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.
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
6-403.11; Core; Several employee beverage cups were observed stored above the produce prep sink on a shelf. Store employee food/drink in an area where contamination of clean equipment; food; single-service articles or clean linens cannot occur. Drinks were moved to a lower shelf. No point taken.
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.
6-301.14; Core; No handwashing sign present in women's bathroom and pizza prep area handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- provided signage. No point taken.
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.
4-602.11; Core; The ice machine was observed with black residue on the interior panel. Enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer; or absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency. ; 4-601.11 (A); Priority Foundation; Three knives stored as clean on the cutting block were observed with food residue. A metal food storage pan on the clean equipment shelf had a piece of food debris on it. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- knives and pan removed for cleaning. ; 4-501.114; Priority; When run through a cleaning cycle; the warewashing machine was observed with 0ppm chlorine. Upon inspection; sodium hypochlorite bucket was observed full but chlorine solution was not flowing into the machine. Machine was not in use during inspection. A chlorine solution shall have a sanitizing concentration of at least 25 - 50ppm. CDI- manager to contact Ecolab for service. You may wash equipment in the machine and sanitize in the third compartment of the sink. Ensure this machine is checked daily.
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; A single can of anchovies in the pizza prep reach-in unit was observed at 46-47F. TCS foods shall be held cold at 41F or below. The can was out recently for pizza preparation. CDI- anchovies voluntarily discarded. All other cold holding was observed compliant. No points taken today.
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; A spray bottle of bleach was observed unlabeled in the clean equipment area. 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- label added.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No bleach testing paper was available to test bleach concentration in warewashing machine. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. PIC to text a photo of bleach paper in the facility within 10 days to REHS phone number provided below.
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.