4-501.114 Priority sanitizer is less than 200ppm of quaternary ammonium in the spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Sanitizer was remixed to the correct concentration once REHS spoke to 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.
2-402.11; Core; Food handler in front area lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; or visors or nets when handling food. CDI- 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.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quaternary ammonium. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quaternary ammonium). CDI- Sanitizer remade and sanitizer test kit used to verify correct concentration reached.
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.
3-501.18; Priority; Datemarking/Disposition: In walk-in cooler; some portioned cream cheeses dated for a 15-day hold; prepared 2 days ago. In the low cooler; some portioned cream cheeses on day 8 of hold. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Expiration dates corrected on the walk-in cream cheeses. Day 8 cream cheeses voluntarily discarded by PIC 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Written Methods in place to use Time as Public Health Control (TPHC); but tracking not in place with the foods off-temperature (shell eggs; pooled eggs; front service milk). If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Off temperature foods voluntarily discarded during inspection by PIC.
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
7-102.11; Priority Foundation; Labeling completely faded off of sanitizer and soapy water buckets. 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- Clear Labeling added during inspection.
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.
2-303.11; Core; Food employee at prep line observed wearing pretty bracelet while working with food. Another employee also with bracelet. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. PIC directed employees to remove bracelets and rewash hands.
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; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade and sanitizer test kit used to verify correct concentration reached.
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.
3-304.12; Core; Tongs hung on low oven handle where can brush up against pants. Utensils stored in water; sitting out on counter. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Utensils returned for cleaning during inspection.
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.
5-501.110; Core; Side doors of shared outside dumpsters left open. 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-. [REPEAT] 5-501.115; Core: In outside shared dumpster area; loose cardboard/damaged plastic bucket with water/litter and leaf litter accumulation; wooden pallets; discard metal rack; and damaged rolling blue recycling container filled with water that can create mosquito harborage; on ground around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove the discard items and litter. Increase cleaning frequency to this area. [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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Unwrapped uncovered single service cups stored on top of coffee machine at front counter exposed to potential customer touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers placed inverted in deep pan during inspection.
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.
5-501.110; Core; Side doors of shared cardboard dumpster left open. 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-. 5-501.114; Core; In outside shared dumpster area; both cardboard dumpsters lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plugs replaced. 5-501.115; Core: Some loose cardboard/litter and leaf litter accumulation on ground around the cardboard dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Letter from Island Foods guaranteeing parasite destruction did not match supplier Cheney Brothers. PIC called company to obtain an updated letter from them. Letter sent to PIC and verified during inspection. Supplier had changed. CDI.
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.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in dish machine did not register at least 50ppm chlorine. PIC repaired machine.
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 3-501.15 Cooling Methods (Pf) Cooked grits were put into the walk in cooler with aa deep pan and lidded.Food must not be covered until it reaches an internal temperature of 41F or below. Foods can be cooled by using the following method: placing foods into smaller portionsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Cooked grits were put into the walk in cooler with aa deep pan and lidded.Food must not be covered until it reaches an internal temperature of 41F or below. Foods can be cooled by using the following method: placing foods into smaller portions; using and ice bath; using heat transfer equipment; leaving food uncovered or loosely covered if there is no risk of overhead contamination. CDI.. The food item was loosely covered.
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.
2-402.11; Core; Food handler in front area lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Hair restraint added during inspection. 2-303.11 Prohibition - Jewelry (C) Food employees observed wearing bracelet; watch and ring. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several metal trays stored as clean that were greasy to the touch. Equipment stored as clean must be clean and free of grease. This is a repeat item but not sever enough to take full credit. CDI.. The dishes were placed back at the dish machine to be washed again.
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)(2) Maintain TCS foods in cold holding at 41F or less. -P There was some cooked ham that was holding cold at 44F. This potentially hazardous food must be held cold at 41F or below. CDI.. The ham was cooled down to 41F
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) Some grilled meat was cooled down to 45F and then covered and placed in the walk-in cooler. Food must never be covered until it reaches an internal temperature of 41F or below. Foods can be cooled by using the following method: placing foods into smaller portionsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Some grilled meat was cooled down to 45F and then covered and placed in the walk-in cooler. Food must never be covered until it reaches an internal temperature of 41F or below. Foods can be cooled by using the following method: placing foods into smaller portions; using and ice bath; using heat transfer equipment; leaving food uncovered or loosely covered if there is no risk of overhead contamination. CDI.. The food item was loosely covered.
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 Miscellaneous Sources of Contamination (C) There was two containers stored on the floor. Food must be stored in a manner to prevent contamination. CDI.. The food was placed on the shelves.
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.
notedCode 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 the storage shelves in the throughout the facility to that holds the clean dishes . Clean the shelves above the prep tables.
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 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Liquid food items were being poured in the handwashing sink. A handwashing sink may not be used for any other purposes other than handwashing. The liquid food items must be discarded in the prep sinks of three compartment sink. CDI.. The employee was no longer placing liquid food items in the handwashing 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several pans that were stored as clean but were greasy to the touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
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.
4-903.11 (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. Clean dishes were stored in a drawer with some dishes that has food debris on the dishes. There were BIC style lighters that were stored with the clean dishes. Clean dishes must be stored in a clean location. CDI.. The dishes were cleaned and the lighters were placed away from the clean dishes.
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.
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; Milks sitting out on counter during service are too warm; measured at 43F and 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Milks returned to cold-holding; and TPHC educational materials and template 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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Unwrapped uncovered single service cups stored on top of coffee machine at front counter exposed to potential customer touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers placed inverted in deep pan during inspection.
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.
3-501.18; Priority; Disposition: Several containers of prepared cream cheese; cooked pear; and pimento cheese past 7-day hold allowed (dated 1/8-1/10). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Sanitizer concentration too high in dish machine (500-800ppm chlor); and in spray bottle of quat sanitizer (500+ppm quat). Have sanitizer at dish machine and at 3-comp dispenser adjusted down into required range. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm; and quatrinary ammonium sanitizer at 200-400ppm quat. CDI- Sanitizer in spray bottle diluted down during inspection. Dishes in dish machine to be placed in correct concentration of sanitizer at 3-comp sink at end of cycle for final sanitizing; until sanitizer dispensing at machine can be adjusted. Use test kit to verify correct concentration of sanitizer at 3-comp sink before each use.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Open food items stored under wire shelving in cold-hold units. Bags of opened flour stored on the floor. 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- Flour moved and covers added 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.
4-903.11(A); (B) and (D); Core; Clean Wire scoops hanging down low off dish storage rack to directly next to trash can. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Scoops moved during inspection.
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.
4-501.12; Core; Cutting board at prep unit with soiled cut lines. 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. Resurface or replace the board.
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.
5-501.115; Core; In shared space enclosed trash area; old oil receptacles stored under the stairs with grease residue accumulation. Stairs and floors in the enclosed trash space with residue accumulation. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove the no longer needed oil receptacles. Increase cleaning frequency to the floors and stairs.
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.