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); Cheese was holding at 52F and cut tomatoes were at 44F in a prep top cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily 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.
3-302.12; Large container of flour was found with no labeling. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
4-903.11(A); (B) and (D); Core; Repeat; Cleaned containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
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 4-601.11 (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); While large improvements have been made in this area; Walk in cooler vent cover had residue buildup. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
5-501.113; Core - Top lids on one outside dumpster were missing...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids/door closed when not in use.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority - Containers of TCS* foods using time as a public health procedure (TPHC) were not time marked until inspector instructed PIC to mark them...TCS* foods using time as a public health control shall be marked with the time they were removed from temperature control or after cooking/reheating; according to TPHC procedures used in facility...CDI by properly time marking required foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); While improvements have been made in this area; a couple of live flies were observed in the kitchen area. The premises shall be maintained free of insects 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored on prep surfaces. Between uses; wet or most wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was found being stored in ics with its handle directly on/in the ice. If utensils are stored inside of food containers; they shall have handles that are stored directly above the food in order to prevent potential contamination.
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.
4-903.11(A); (B) and (D); Core; A few cleaned containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
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 4-601.11 (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); The top of the oven in the main kitchen area had soil residue accumulation and old food on the surface. Non food contact surfaces shall be cleaned at a frequency necessary to prevent soil accumulation.
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.
5-501.113; Core - Top lids on one outside dumpster were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids/door closed when not in use.
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 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was found being stored on a table near biscuits. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
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 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Ice was found dumped inside of handwashing sink. Handwashing sinks may be used for no purposes other than handwashing. CDI- Employees were educated on handwashing sink use.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); A few live flies were observed in the kitchen area. The premises shall be maintained free of insects 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.
minorCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was found being stored in flour with its handle directly on/in the flour. If utensils are stored inside of food containers; they shall have handles that are stored directly above the food in order to prevent potential contamination.
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 4-601.11 (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); Walk-in cooler fan; walk-in cooler shelving; and container where sauce packets were being stored had residue buildup. Non food contact surfaces shall be kept free of soil residue and other debris. Clean listed areas.
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 6-501.110 Using Dressing Rooms and Lockers (C)Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C); Employee jacket was found hanging on shelving where food trays were being stored. Employees shall use dressing rooms; lockers; or other designated areas to store personal items such as clothing.
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 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 - Some solid metal and wire shelves and dunnage racks were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.111; Core - One outside dumpster had cracked/damaged top lid...Trash/recycling receptacles shall be kept in good repair...Replace damaged lid. ; 5-501.115; Core - Ground in front of compactor in dumpster enclosure had significant food debris/spill...Refuse/recycling receptacle enclosures shall be kept clean...Increase cleaning frequency of dumpster enclosure ground surfaces.
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 - After running several minutes; hot/tempered water at one sink in each of the men's and women's bathrooms and at handsink by office did not reach 100F (see temperature chart)...Hot water shall be at least 100F at handsinks...Maintain hot water of at least 100F at kitchen and bathroom 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.
3-403.11; Priority - Macaroni & cheese heated in bag was as low as 107F in various parts when food contents were emptied into serving pan...Commercially processed hermetically sealed ready-to-eat TCS* foods shall be reheated to at least 135F throughout entire product before hot holding...CDI by continuing reheating process in oven.
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)(1); Priority - A few parts of mashed potatoes and Bo Rounds were less than 135F (see temperature chart)...After properly reheating or cooking TCS* foods; they shall be kept at 135F or above...CDI by discarding foods at incorrect temperatures.
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 cold TCS* foods or air temperature were above 41F in two small refrigerators and in liquid egg container (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control can be used...CDI by moving TCS* foods to other properly functioning refrigeration and adding water to liquid egg ice-bath.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority - Containers of cooked sausage patties; cut lettuce; tomatoes; cheese slices/grated cheese; and blanched fries in baskets were not properly time marked until inspector instructed PIC to mark them or set correct timer...TCS* foods using time as a public health control shall be marked with the time they were removed from temperature control or after cooking/reheating; according to TPHC procedures used in facility...CDI by properly time marking required foods. DISCUSSION: Ensure ALL workers are aware of what TCS* foods use time as a public health control (TPHC) or temperature control. If TPHC is used for certain TCS* foods; ensure workers are time marking or setting appropriate timers for foods as specified in restaurant's TPHC written procedures.
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 - In dining room area; green soapy water bucket was not labeled with its contents...Working containers of cleaners and sanitizers shall be labeled with common name of products inside them...CDI by labeling bucket.; 7-201.11; Priority - Bottle of cleaner was stored near cans of beans...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing cleaner.
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.
3-304.14; Core - In kitchen; one moist wiping cloth was on counter top (not in use). One sanitizer bucket was stored near plastic wrapped single service food containers (splashing wrapping). In dining area; moist wiping cloths were on counter top and in soapy water bucket...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food; clean equipment/utensils and disposable food containers...Store moist/soiled wiping cloths as stated above OR in soiled laundry area. Store sanitizer buckets below and away from food; clean equipment/utensils and disposable food/beverage 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.
6-501.11; Core - When water is turned on at mop sink faucet; water leaks from vacuum breaker. Caulk peeling/missing in corners of ventilation hoods above cooking/oven lines...Physical facilities shall be kept in good repair...Repair leaking vacuum breaker; and replace missing/damaged caulk where 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.
2-401.11; Core - Two covered employees' beverages were on table near clean food pans...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...CDI by properly storing beverages.
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.
5-202.12; Core - After running several minutes; hot/tempered water at men's bathroom sinks did not exceed 95F; and hot water at handsink by office did not exceed 95-96F...Hot water shall be at least 100F at handsinks...Increase hot water temperature to at least 100F at kitchen and men's bathroom handsinks.
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); Priority Foundation - Some dark bus tubs stored as clean and stacked together had old sticky residues on exteriors (sticky residues on tub exteriors can adhere to tub interiors stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing tubs at 3-comp sink to be cleaned.
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 - Cold TCS* foods in biscuit/buttermilk storage walk-in cooler were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control can be used...CDI by moving TCS* foods to other properly functioning refrigeration.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority - Many containers of TCS* foods using time as a public health procedure (TPHC); including cooked sausage patties; cut lettuce; tomatoes; cheese slices/grated cheese; etc. were not time marked until inspector instructed PIC to mark them...TCS* foods using time as a public health control shall be marked with the time they were removed from temperature control or after cooking/reheating; according to TPHC procedures used in facility...CDI by properly time marking required foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Biscuit/buttermilk storage walk-in cooler was not maintaining cold TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less...Drop air temperature of this walk-in cooler to 41F or less or provide any required maintenance to maintain TCS* foods at 41F or less...Not corrected during 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.
2-402.11; Core - One food worker had uncovered hair on head and face...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; etc. to keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to properly cover exposed hair as stated above.
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.
4-903.11(A); (B) and (D); Core - Many clean metal pans; bus tubs and their lids were stacked while wet. Pair of tongs used to handle ready-to-eat foods was hanging down near raw chicken breading areas...Clean equipment and utensils shall be stored where they are not exposed to splash and other contamination. They shall also be stored in self-draining position that allows air drying and covered or inverted...Do not store clean tongs used for cooked for near raw chicken prep areas. Separate clean food pans; containers; bus tubs; etc. so they completely 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.
4-502.11(A) and (C); Core - A few food containers were cracked...Food service utensils shall be kept in good repair...Discard damaged items.; 4-205.10; Core - At soda dispensing stations; when ice bin lids below were open; soda could still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed from above.; 4-501.11; Core - Some wire shelves in facility were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
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 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 - Some solid metal and wire shelves and dunnage racks were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - Vent hood filters above biscuit ovens were dusty; and some kitchen walls under/near sink areas were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Caulk was missing in crack between baseboard and wall in mop sink area. Caulk was also damaged/cracked between handsink areas and walls and in corners of vent hoods above cooking line...Physical facilities shall be kept in good repair...Replace missing/damaged caulk where needed. Ensure caulk is smooth 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.