3-501.16 (A)(2) and (B); Priority; Noted container of green goddess was temping between 46-47 F on the make line. Maintain TCS foods in cold holding at 41F or less. CDI- Items transferred to prep cooler to cool down.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Cleaning is needed for the basins of the 3 compartment sink. Noted an accumulation of greasy residue build up inside the sanitizer vat of the 3 compartment sink. Ensure the 3 compartment sink is cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS.
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; The non-food contact surfaces areas of the following equipment observed heavily accumulated with debris: interior portions of refrigeration units; exterior surface of the dough press; the dough mixer stand; the underside of the juice dispensing machine; the exterior surface of the ice dispenser on the soda machine. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Please note this is a repeat observation. A regular and deep cleaning plan may be needed to ensure corrective action.
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; Need to clean the floor spaces underneath all equipment units. Pull out any equipment with wheels to clean under hard to reach floor spaces. Physical facilities shall be cleaned as often as necessary to keep them clean. 6-201.11 Floors; Walls and Ceilings - Cleanability (C)- Noted floors need regrouting in various areas between the walk in cooler and 3 compartment sink. Regrout floors as needed.
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 Intensity - Lighting (C)- Noted lights were burned out above the handwashing sink across from the 3 compartment sink. Ensure adequate lighting provided within kitchen 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.
3-501.16 (A)(2) and (B); Priority; Noted container of roasted red peppers reading at 47 F on the make line. Maintain TCS foods in cold holding at 41F or less. CDI- Items discarded.
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.
majorCode 6-501.111 Controlling Pests - Observed a few flies in the prep area. Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests - Observed a few flies in the prep area. Keep the premises 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Noted gaskets on the walk in cooler door are torn. Maintain equipment in good repair. Place call-in for torn gaskets.
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
4-501.14; Core; Cleaning is needed for the basins of the 3 compartment sink. Noted an accumulation of greasy residue build up inside the sanitizer vat of the 3 compartment sink. Ensure the 3 compartment sink is cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS.
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; The non-food contact surfaces areas of the following equipment observed heavily accumulated with debris: interior portions of refrigeration units; exterior surface of the dough press; the dough mixer stand; the underside of the juice dispensing machine; the exterior surface of the ice dispenser on the soda machine. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Please note this is a repeat observation. A regular and deep cleaning plan may be needed to ensure corrective action.
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.
Observation: Noted urine spill on the Mens bathroom floor. Detail cleaning needed in the Men's bathroom. 6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals 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.
6-501.12; Core; Need to clean the floor spaces underneath all equipment units. Pull out any equipment with wheels to clean under hard to reach floor spaces. 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.
4-302.12 Food Temperature Measuring Devices (Pf) Refrigeration thermometer is not available in the 2 door prep refrigeration unit. Provide a thermometer that is readily accessible in refrigeration units. A thermometer was provided 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.
6-501.12; Core; Floor has build up in the dry storage area. Wall under the 3 compartment sink has build up. 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No vomiting and diarrhea clean up procedures available. The food establishment shall have written procedures for employee to follow when responding to vomiting or diarrhea clean up events. REHS emailed the PIC written procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Pizza sauce is 51F in the reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. The pizza sauce 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.
4-302.12; Priority Foundation; Refrigeration thermometer is not available in the 2 door prep refrigeration unit. Provide a thermometer that is readily accessible in refrigeration units. A thermometer was provided 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.
minorCode Observation: A certified food manager was not available during the inspection. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager was not available during the inspection. 2-102.12 (A); Core;A) 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 (REPEAT)***
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.
minorCode Observation: Open drink containers are being stored where single service items are stored on dry storage rack. Drink containers should be stored where contamination of FUELS (FoodEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Open drink containers are being stored where single service items are stored on dry storage rack. Drink containers should be stored where contamination of FUELS (Food; Utensils; Equipment; Linen and Single Service Items) cannot occur. 2-401.11; Core;(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
majorCode Observation: Hand wash signs are not available at the hand wash basins in the restrooms. 6-301.14Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Hand wash signs are not available at the hand wash basins in the restrooms. 6-301.14; Core; 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: Signs provided to PIC during inspection for restroom hand sinks.; Observation: Hand wash sink in the rear kitchen did not have disposable towels available for hand drying. 6-301.12; Priority Foundation;Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Pf CDI: PIC stocked dispenser with paper towels during inspection.
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.
majorCode Observation: Cans of hermetically sealed food products observed dented on the lidContamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
Observation: Cans of hermetically sealed food products observed dented on the lid; side seam compromising package seal. All food items/packages discovered not in good condition should be removed from working stock; returned and/or discarded. 3-202.15 ; Priority Foundation; FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf CDI: Person in charge removed dented can from working stock.
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.
criticalCode Observation: Marinara sauce (51F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Marinara sauce (51F); ranch dressing (49F) and basil pesto(49F) observed not holding 41F or below. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Food products were placed on ice. Discontinue use of refrigeration unit(s) until repaired/no storage of TCS (temperature control safety) food products.
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 Observation: Medicated salve observed stored on top of reach in freezer unit. 7-209.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Medicated salve observed stored on top of reach in freezer unit. 7-209.11 ; Core; Personal care items shall be stored where contamination of FUELS (Food; Utensils; Equipment; Linen and Single Service Items) cannot. CDI: Person in charge moved product to storage locker in designated area.; Observation: When tested the quaternary ammonia concentration was >500ppm. Use test strips to monitor for correct range (200-400ppm). Test strips available. 7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P CDI: PIC diluted sanitizer during inspection and retested to 200ppm after adding water to sink basin.
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.
minorCode Observation: Working containers of liquid and dry food products removed from original container are not labeled with contents. 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Working containers of liquid and dry food products removed from original container are not labeled with contents. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; 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.
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.
Observation: The following item(s) were observed poor repair: Walk in refrigerator door handle (*REPEAT); the 2 door prep refrigerator/1 door prep refrigerator unable maintian temperature (*REPEAT); the can opener rusted. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; Observation: Equipment thermometers in refrigeration units at the front production line were not within +/- 3F accuracy. Observed thermometers reading at 32F; 34F in prep refrigerators that were measuring an ambient air temperature of 49F; 50F. Dough trays have cracked plastic/jagged edging; Silicon spatulas are falling apart. These items items are no longer cleanable; provide areas of accumulation of debris/residue and may physically contaminate food products. 4-502.11(A) and (C); Core; (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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.
majorCode Observation: Sanitizer level was higher than 500ppm maximum during testing. Test kit available but not being used to monitor sanitizer levels. Ensure all staff are using chemical test strips to monitor sanitizer levels in dish sink. 4-501.116Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Sanitizer level was higher than 500ppm maximum during testing. Test kit available but not being used to monitor sanitizer levels. Ensure all staff are using chemical test strips to monitor sanitizer levels in dish sink. 4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf CDI: This was corrected during inspection education operator and demonstrating use/requirements of test strips.; Observation: Debris accumulation around handles on sink; inside of basins and drainboard areas. (*REPEAT) 4-501.14; Core; A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.
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 Observation: The non-food contact surfaces areas of the following equipment observed heavily accumulated with debris: gaskets on all refrigeration unitsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non-food contact surfaces areas of the following equipment observed heavily accumulated with debris: gaskets on all refrigeration units; interior portions of refrigeration units; exterior portions of refrigeration units; dough press; the dough mixer stand; dry storage shelving; shelving in walk in refrigerator; juice dispensing machine; soda machine (self service) 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Please note this is a repeat observation. A regular and deep cleaning plan may be needed to ensure corrective action.
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 Observation: Backflow device on utility mop sink poor repairWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: Backflow device on utility mop sink poor repair; The faucet handle at the dish sink is leaking; flow diverter is disallowing properly pressured cold water on this faucet to enter pipe during use. (REPEAT***) 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair. Core;
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observation: Hand sinks had accumulated debris around faucet handles; basins. 6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals 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.
Observation: The refuse container in the dumpster corral does not have a drain plug. 5-501.114; Core; Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place
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.
minorCode Observation: Floors throughout kitchenCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floors throughout kitchen; cove base at wall areas; floor drains; area(s) observed under affixed shelving accumulated with debris. (*REPEAT) 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. A cleaning plan should be implemented to ensure all areas are cleaned regularly and to prevent harborage conditions.
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.