4-602.11; Core; The ice machine has residue buildup in the exterior.Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean this ice machine more frequently.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); One portion of cooked carrots was found below 135F in the steam well area. CDI- Food was reheated during the 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.
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); Opened container of cottage cheese and prepared ham were found with no date marking. After being opened or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Ham was date marked and cottage cheese was voluntarily discarded.
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.
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 cloth was found being stored on a prep table. Between uses; wet or moist 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.
4-903.11(A); (B) and (D); Core; Containers stored as clean were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
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); Repeat; Walk-in cooler fans and walk-in cooler shelving have buildup and should be cleaned. Non food contact surface 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority Foundation; Employee were unable to locate a vomiting and diarrhea clean up plan. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- Vomiting and diarrhea clean up plan was provided during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Ready to eat au jus (that PIC stated was no longer being served and slated to be discarded) was stored below raw fish in the walk-in cooler. In order to prevent potential contamination; raw animal food shall be stored below ready to eat food. CDI- Au jus was discarded. Deductions will be taken if this item is repeated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); After being ran several times; the irreversible temperature measuring device in the high temperature dishwashing machine was not reaching 160F. All dishes in mechanical high temperature dishwashing machines shall reach at least 160F to be considered sanitized. CDI- Curtains were in the wrong place and were placed in the correct order; then the thermometer reached 160F. The staff on duty could not initially locate a thermometer to test the temperature of the dishwashing machine (this was later located). Ensure this thermometer is accessible to employees to prevent temperature issues going undiagnosed. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf); The back of the slicer had food residue buildup. Food contact surfaces shall be kept clean to sight and touch. CDI- The slicer was cleaned during the inspection.
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 3-501.17 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); Opened pre cooked chicken and cheese were found with no date marking. After being opened or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period.
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
7-201.11 Separation - Storage (P); Container of butane was stored directly above clean dishes on the cook line. Poisonous or toxic materials shall be stored in an area where they cannot potentially contaminate clean equipment or food items. CDI- Butane was relocated during the inspection. 7-102.11 Common Name - Working Containers (Pf); Spray bottles of chemicals were found with no labeling. Poisonous or toxic materials shall be labeled with their common name. CDI- Bottles were labeled during the 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Live roach was found crawling on dish shelving. The premises shall be maintained free of insects and other pests. PIC provided documentation that the establishment is receiving weekly pest control on the premises. Contact pest control to ensure that the kitchen specifically is targeted.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Boxes of food items were being stored on the floor of the walk-in cooler/freezer. PIC stated that this morning the establishment received this food. Food items shall be stored at least 6 inches above the floor. Please ensure to prioritize placing food 6 inches above the floor quickly after the food is received.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Dishwashing machine was heavily leaking from the bottom and producing large amounts of water on the floor when it was being ran. Handwashing sink is not properly caulked to the wall at the end of the cook line. Equipment shall be maintained in a state of good repair.
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) 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); Repeat; Cooking equipment exteriors have buildup and should be cleaned. Walk-in cooler fans have buildup and should be cleaned. Non food contact surface 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 Covering Receptacles (C); Outdoor waste receptacle has a missing door that should be replaced. Outdoor waste receptacles shall be provided with with tightly fitted doors and coverings.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Ceiling tiles are missing in multiple areas of the dishwashing room due to repairs that were recently made above the ceiling. Physical facilities shall be intact and in good repair. Please replace ceiling tiles.
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.
6-301.11 Handwashing Cleanser; Availability (Pf); Handwashing sink was not supplied with hand cleanser. Hand cleanser shall be accessible for use at each handwashing station. CDI- Soap was provided during the 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.
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); Chicken in the reach in cooler was at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Reach in cooler was manually adjusted to bring ambient air temperatures to 35F during the inspection (decrease of 4F).
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 3-304.14 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 in a quat sanitizer bucket at an untraceable concentration. Between uses; wet or moist 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.
4-903.11(A); (B) and (D); Core; Repeat; Containers stored as clean were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
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); Grill and fryer exteriors have residue buildup and need to be cleaned. Some clean containers have sticker residue on their non food contact surfaces. 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling vents in some areas have dust buildup and need to be cleaned. Physical facilities shall be maintained 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.
4-602.11; Core; The ice machine has slight residue buildup on the metal plate inside at the top...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean these items more frequently.; 4-501.114; Priority; The dish machine (that is normally a high temp unit) was converted to chlorine while the booster is getting repaired but a negligible amount of residual chlorine could be measured on a utensil after it was ran through a cycle. The machine is set to be serviced again soon. Utensils will be sanitized in the 3 comp sink until then...A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer 's) guidelines (50-200 ppm) when used as a sanitizing solution.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Containers of chafing fuel and a spray bottle of sanitizer were stored on top of foam containers and plates in the cabinets underneath the breakfast counter in the dining room. CDI: Items relocated...Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles.
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.
3-304.12; Core; The ice cream scoop was sitting in milky water without the faucet running. CDI: Faucet was turned on...Utensils may be stored in water if the water is running or maintained at 135F.
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; Plastic and metal containers in various locations stored as clean were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
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.
5-205.15; Core; Multiple sinks in the kitchen are constantly; slowly running even when turned off. The right handle is missing from the server dump sink...The plumbing system and its fixtures shall be maintained in good repair. Facility has multiple maintenance orders in queue.
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.
6-501.11; Core; Three floor tiles are missing near the capped drain in the storage room...Physical facilities shall be maintained in good repair.
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.
3-501.14; Priority; Cooked sweet potatoes and baked potato soup prepared the previous day measured 51F and 61F...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Product voluntarily discarded by PIC.
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; A covered container of cooked potatoes and a large pot of baked potato soup prepared the previous day were found in the walk-in cooler...Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered. CDI: Education given to employees.
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.
4-903.11(A); (B) and (D); Core; Different sized hotel pans were stacked and stored as clean but were still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
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 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; Trays were stored uncovered and with their food-contact surfaces exposed in several locations...Single-service/use articles shall be stored by using means that afford protection from contamination until used...Store these trays inverted/covered.
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; Rubber spatulas stored as clean were chipping...Food service utensils shall be kept in good repair...Discard damaged items if they cannot be repaired.
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.
5-205.15; Core; The pipe under the sink in the women's restroom is leaking. The men's toilet was constantly running and began to leak. Some of the prep sinks have slow drips...The plumbing system and its fixtures shall be maintained in good repair.
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.
6-501.11; Core; Three floor tiles are missing near the capped drain in the storage room...Physical facilities shall be maintained in good repair.
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.