Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed febreeze and essential oils stored above several sleeves of single use cups. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
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.
6-501.12 Core; Observed an accumulation of dust inside vent filter in the wall. 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.
notedCode 2-102.12 (A) Owner is currently only employee and has taken ServSafe course but has not had the chance to take the exam. Someone with an approved certification shall be present at all times. PIC is planning to take the test soon. No points deducted due to first inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Owner is currently only employee and has taken ServSafe course but has not had the chance to take the exam. Someone with an approved certification shall be present at all times. PIC is planning to take the test soon. No points deducted due to first inspection; the 180 day grace period has ended. Points will be deducted on next 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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Open milk and heavy cream lacking date. PIC states it was opened Sunday and Friday. Foods shall be dated when original package is opened; prepared or removed from original packaging. PIC dated during inspection. CDI Items observed today that need a date: milk; heavy cream; milk foam; cheese foam
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
7-204.11 Sanitizers; Criteria - Chemicals (P) Quat sanitizer in spray bottle at 500 ppm. Quat sanitizer shall be at 200 to 400 ppm. Spray bottle diluted during inspection. CDI
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
3-305.12 Food Storage; Prohibited Areas (C) Sealed containers of food stored under used water discharge lines leaving the dump sink and hand sink in cabinetry. Food shall not be stored under unshielded sewage drain lines. Rearrange food in cabinets to allow food not to be under these lines. This can be done with only using a portion of the space under the dump sink and with switching the paper items under register with the items under the hand sink. 3-307.11 Miscellaneous Sources of Contamination (C) Ice bin open next to register upon arrival and PIC was not actively scooping ice. Food shall be protected from sources of contamination. Close ice bin when not actively scooping ice.
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 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Mixing spoons and other utensils stored with handle down and food contact side up. KnivesEquipment and utensils
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Mixing spoons and other utensils stored with handle down and food contact side up. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Store with food contact side down to protect it when grabbing a spoon.
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.
notedCode 4-202.16 Nonfood-Contact Surfaces (C) Peice of unpainted wood used between jugs of fructose to allow stacking. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledgesCleaning and sanitizing
4-202.16 Nonfood-Contact Surfaces (C) Peice of unpainted wood used between jugs of fructose to allow stacking. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Obtain a different material that is smooth; easily cleanable and nonabsorbent or use washable paint on the wood.
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.