notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Salad was plated prior to service in anticipation of lunch rush; but was not covered to protect from dust; sneezes; or any other potential contamination. Ensure all unpackaged food is protected from contamination. CDI-Wax paper was put over salads.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (Core); The fan and wall near fan were very dusty. The ceiling light covers are dirty. Maintain physical facilities clean. Clean the fan and light covers.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(4)(5); Priority; Facility is not marking foods held on time control with discard time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI-Food was voluntarily discarded. EC discussed options for marking foods to be held on TPHC; such as using tape on the tray holding containers of food; or a dry erase board.
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; Priority Foundation; Flying insects are hovering around trash can and drain under hand sink. Keep the premises free of insects; rodents; and other pests. Contact pest control provider for service and tips on preventing flies from accumulating in restaurant.
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 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); There were no paper towels available at the hand washing sink. Paper towels or other means of drying hands must be always available. CDI-Paper towels replaced. 5-205.11 (A) The hand sink had dishes and silverware stored in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Sink was cleared for 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Food in the second prep cooler was holding 55F. TCS foods must be held cold at 41F or below. CDI-Unit had been turned off when a circuit breaker was tripped. Food was placed into unit prior to opening; and was allowed to be moved to the walk in cooler to chill. Unit was turned back on; and ice was added to allow faster cooling.
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 2-401.11 (B) Two uncovered employee beverages are stored on the vegetable preparation sink. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) Two uncovered employee beverages are stored on the vegetable preparation sink. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Employee drinks should be covered and stored on a bottom shelf or area that is separate from food preparation; such as the hallway or shelf under the sink. Beverages were moved today
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.
notedCode 3-304.11 Food Contact with Equipment (P) Shredded Lettuce in the top of the open~top salad refrigerator is on the far right and is not contained in the pan. Lettuce overflows the pan and touches several upper surfaces of the refrigerator. Any surface of equipment the lettuce touches must be clean and sanitized. Consider moving the lettuce to a more central location so that if it spills outOther
Official wording
Food separated & protected
Inspector’s notes
3-304.11 Food Contact with Equipment (P) Shredded Lettuce in the top of the open~top salad refrigerator is on the far right and is not contained in the pan. Lettuce overflows the pan and touches several upper surfaces of the refrigerator. Any surface of equipment the lettuce touches must be clean and sanitized. Consider moving the lettuce to a more central location so that if it spills out; it falls into another pan; not onto the side of the refrigerator. Avoid overfilling the lettuce pan. Keep food contained inside the pan. Lettuce was moved today. 3-302.11 Packaged and Unpackaged Food - Separation and Segregation (P) Pans of vegetables; such as shredded lettuce and tomatoes; are stored inside the working top refrigerator with raw meat being cut on the exterior top. Raw meat should be handled in an area separate from vegetables. An employee opening the refrigerator to obtain vegetables from inside could contaminate their gloves. Consider moving raw meat preparation to the sink to the right of the ware washing sink. This area is close to the dirty side of the ware washing sink; separated by stainless steel splash guard. Today; cooked eggplant is being peeled at the sink near the handwashing sink. To prevent contamination to vegetables; it may be safer to move raw meat and raw chicken preparation to the prep sink near the ware washing sink ~and~ have all vegetables prepared at the corner sink; and possibly the top of the working top refrigerator. discussed possible changes today
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-201.17 (A) Pipes above the food preparation sink that is between the ware washing sink and handwashing sink are not clean and not cleanable. Wall attachments shall be easily cleanable in the kitchen areas. Old spongy wrap should be removedCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.17 (A) Pipes above the food preparation sink that is between the ware washing sink and handwashing sink are not clean and not cleanable. Wall attachments shall be easily cleanable in the kitchen areas. Old spongy wrap should be removed; pipes; attachments cleaned. Restore the pipes above the food prep sink to be clean and cleanable. 6-501.12 Cleaning; Frequency and Restrictions (C) Wall near the ceiling fan is very dusty. Maintain walls 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Shallow layers and designated storage space is needed for food that is cooling. Deep; 6 inch metal pan is full; heaping with eggplant to cool. Use metal pans; and reduce layers to 2 or 4 inches deep. Clear a space on the top shelf of the freezer to store pans of hot food to cool. Add a speed rack to the walk in cooler if possible to increase available spaces for pans. Food was rearranged today
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
3-305.11; Core; Deep metal pan of cooked eggplant is stored inside the walk in freezer on the floor with raw meats. It is important to store the cooked; uncovered and ready to eat foods in a clean and protected area. The walk in freezer is needed for cooling. Clear a space on the top shelf inside the freezer to store food that is cooling. Today an unopened box of cheese was removed from the top shelf so that the cooked & uncovered pan of eggplant can be stored there to cool.
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.
4-101.19; Core; Remove laser film; plastic film from the side of the refrigerator and remove adhesive shelf liner from shelves above the sink and shelf liners above the make line refrigerator. Provide clean and cleanable equipment.
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; 2 door upright refrigerator is not clean. Remove black build from interior fan covers. Remove flour; dust along the front where door closes. Interior and exterior of the refrigerator needs cleaning. . Metal Dough Cabinet inside the walk in cooler is not clean. Extensive cleaning of the bread cabinet is needed. Consider if there is an option to remove the metal bread dough cabinet from the walk in cooler and add a speed rack in its place
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; Old a/c unit in the bread dough area is no longer used and is dusty. Maintain attachments clean (and remove it if it is no longer functioning).
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.
2-103.11 (A) - (P); Priority Foundation; Person in Charge is required to have employees monitor cooling of the eggplant by using a thermometer to verify it reaches 41F in 6 hours or less. PIC shall assure refrigerated drawer unit is holding meats and chicken at 41F and colder.
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.
3-302.11; Priority; Raw Chicken is stored above cheese and pans of prepared food inside the walk in cooler. Raw Beef is stored above onions and yogurt. Store raw meat and raw chicken below cooked and ready to eat food. Additional space is needed inside the walk in cooler for raw meat and raw chicken. Chicken was moved to the freezer and beef was moved to the raw meat side.
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; Refrigerated Drawer Unit is not holding food at 41F as required: cut chicken 47F. ground meat 52F; Meat Kababs 53F; chicken kababs 53F. . . Box of Gyros Slices 59F. Do not leave gyros slices out of refrigeration. Gyros box was taken to the freezer to cool and replaced with a fresh box of gyro slices. Manager is placing an order with WebstaurantStore for a new: True Refrigerated Chef Base with 4 drawers. Order confirmation received.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked Eggplant 96 degrees F stored in double plastic bus tubs cooling in the walk in cooler. Rapid Cooling Methods are needed. Traditionally plastic is not conducive to rapid cooling. Eggplant shall cool from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Today the eggplant was moved to the freezer. . . Pans of cooked food are stacked inside the walk in cooler such as a chicken with vegetables; chicken. Do not stack food until it reaches 41F. Use a thermometer to check food temperature. Pans of food were spread out today.
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; Refrigerated Drawer Unit is not holding food at 41F as required. Drawers are not closing properly. Maintain equipment in food condition. . Remove laser film from the side of the refrigerator and remove adhesive shelf liner from shelf above the sink. Provide clean and cleanable equipment.
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; Upper portions of the make line refrigerators need cleaning. Use brushes to clean crevices and gaps if the entire top cannot be removed for cleaning.
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.
4-702.11; Priority; An employee rinsed soiled utensils in the food preparation sink without soap or sanitizer; and moved these items to service area. Utensils shall be cleaned with soap and water; and be sanitized after cleaning. CDI-Items were moved to dish pit for cleaning and sanitizing. EC reviewed washing and sanitizing procedures with PIC. EC provided poster explaining washing and sanitizing procedures. ; 4-601.11 (A); Priority Foundation; Several utensils; bowls; and lids were stored as clean with food residues on them. Equipment and utensils shall be clean to sight and touch. CDI-Items were moved to dish pit for cleaning.
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; Rice pilaf was holding about 115-130F in the steam table. TCS foods shall be held hot at 135F or above. CDI-Pilaf was reheated to 165F. More water was added to the steam table.
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.
4-602.13; Core; The hood filters above the cookline were dusty. Non food contact surfaces of equipment shall be maintained clean. Clean the filters.
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.