3-501.16(A)(2) Priority: Grilled chicken wrap is 53F on the serving line. Maintain TCS foods in cold holding at 41F or less. CDI-More ice was added to the wraps.
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.
5-501.114 Missing drain plugs on the trash on cardboard dumpster. Provide drain plugs for dumpsters.
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 7-204.11 Priority: Quaternary ammonium sanitizer is above 400ppm in the sanitizing vat at the 3 compartment sink. Provide sanitizer at correct concentrationsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: Quaternary ammonium sanitizer is above 400ppm in the sanitizing vat at the 3 compartment sink. Provide sanitizer at correct concentrations; diluting as required. CDI-Sanitizer was remixed to the proper concentration.
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.
3-501.16(A)(1) Priority: Chicken is 119F on the steam table. Maintain TCS foods in hot holding at 135F or above. Chicken was reheated to 170F in the steamer.
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) Priority: Yogurt is 45F on the serving line. Maintain TCS foods in cold holding at 41F or less. The yogurt was placed in the walk-in cooler.
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.
4-501.11 Core: The ice machine is not working. Maintain equipment in 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.
3-501.16(A)(1) Priority: Pasta is 131F in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. The pasta was reheated to 170F.
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.
4-502.11(B) Priority foundation: A metal stem thermometer is reading 42F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. The metal stem thermometer was calibrated to 32F once REHS spoke to 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.
4-501.11 Maintain equipment in good repair There was ice on ceiling in the walk-in freezer above the boxes on the shelves. All equipment must be in good repair and easy to clean. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The two brown cutting boards had deep cuts on both sides of the cutting boards. Resurface or replace the cutting boards.
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.
4-602.13 Nonfood Contact Surfaces (C) Clean the large fans in the kitchen to remove the dust.
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.
There was a leak in the walk-in freezer. There was ice on the pipes. All equipment must be in good repair and easy to clean.
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.
4-203.12; Priority Foundation; There was no thermometer in the milk box. There must be a thermometer in all units that hold potentially hazardous foods. Ambient air water Temperature Measuring Device that shall be designed to be easily readable and accurate. There will be a return visit to see if the item has been corrected.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Priority Foundation; There were lots of live fruit flies in the kitchen. The premises shall be maintained free of insects; and other pest. A return visit will be made to see if the item has been corrected.
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.
4-501.11; Core; Replace the missing door handle on the hot hold unit. All equipment must be in good repair and easy to clean.
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; Clean the ceiling covers to near the ovens to remove the dust. Physical Facilities shall be cleaned as often as necessary to keep them clean.
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
6-303.11; Core; Replace the two blown light bulbs under the hood.
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.
5-202.12; Core; The handwashing sinks in the kitchen only got up to 67F. A handwashing sink must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet. CDI... The hot water was turned on to both of the handwashing sinks.
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.
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 in the walk-in freezer 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.