4-601.11(A); Priority Foundation; The food preparation sink was moderately soiled with pink slime inside the sink and residues on the sides and drain. The interior of the ice machine had black residue. The nozzles on the soda machine were soiled. The exterior of the water sprayer was soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-These items were cleaned and sanitized.
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.
6-501.114; Core; There is unused equipment stored in the preparation area. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Discussed removal with PIC. 6-501.12 Cleaning; Frequency and Restrictions (Core); Floor throughout facility is heavily soiled. Light covers and vents in the ceiling in the back preparation area are soiled and rusting. Maintain floors and ceilings clean. Increase cleaning frequency.
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.
4-601.11(A); Priority Foundation; The food preparation sink was heavily soiled with pink slime inside the sink and residues on the sides and drain. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Sink was cleaned and sanitized.
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) (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 (Priority); Raw shell eggs were holding 60F in the small reach in cooler. Top layer of swiss cheese was holding 45F in the prep cooler. TCS foods shall be held cold at 41F. CDI-Foods were 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.
minorCode 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); Bagel boards are very worn; nicked and damaged; and soiled. These boards are used to store bagels and cut tomatoes. Food contact surfaces of equipment must be maintained in good repair and clean to prevent contaminating food. Replace bagel boards that can no longer be effectively cleaned or sanitized.
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.
3-304.14(B); Core; Wiping cloths were not stored in sanitizer in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer buckets were filled to hold wiping cloths.
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 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; Core; The wall in a few places is worn and damaged. Floor in the walk in cooler is soiled. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Maintain floors and walls in good repair and clean. CDI-cleaning was started on the walk in floor.
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)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present manager is not an ANSI certified food protection manager. 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; such as ServSafe for managers.
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 5-205.11 (A) Box is stored on the handwashing sink. Several empty trash cans are also stored in frontHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) Box is stored on the handwashing sink. Several empty trash cans are also stored in front; restricting access. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Do not store anything on the handwashing sink. Box was removed.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bagel speed racks used inside the walk in cooler are heavily soiledContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bagel speed racks used inside the walk in cooler are heavily soiled; not clean. Bagel Boards have thick black sludge-like material on them. Bagel Boards and Speed Racks shall be maintained clean. Bagel Boards are nicked; damaged and likely are no longer easy to clean. Speed Racks and Bagel Boards that can no longer be effectively cleaned shall be discarded and replaced. discussed needed cleaning or replacement today.
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 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; Nonfood Contact Surfaces (C) General cleaning needed. Clean the hot holding unit used for egg white and sausage; counter to the left; components of the swinging door; table mounted chopper/slicer base. Maintain equipment and surfaces clean and free of build up
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floor is not clean in several areas. Move items stored on the floor and remove build up. Maintain the floor 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Bagel Boards are not clean. Both sides are soiled. Effective cleaning of the bagel boards is needed. Several boards are set aside 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.
notedCode 3-603.11 Consumption of Animal Foods that are RawFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) Consumer Advisory for Cold Smoked Salmon is posted on the menu but the letters are very light and difficult to read. Consumer Advisory should be improved so it can be read. discussed 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.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils (C) Merry Chef Teflon Mats are in bad condition. They are textured and not clean or cleanable. Replacement is needed. . . Cabinets are worn with exposed wood and particles that are not washable and are absorbent.
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 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; Equipment including freezer doors; counter top and surfaces to the left of the register; soda machine; blue ice scoop holder; wicker basket with lids; etc are soiled. Maintain equipment 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floor need cleaning. Maintain physical facilities clean. discussed today
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present manager Josh is not an ANSI certified manager. He has taken the class but not the certification exam. Contact provided to him today.
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.
4-602.11; Core; Bagel Boards for storage in the walk in cooler are black and not clean. Effective cleaning of bagel boards is needed. It is beneficial to maintain one surface as the top (even though the entire boards are expected to be clean. . . Ice Bucket is not clean. Ice scoop has a fly on it. Ice Bucket and Ice scoop cleaning were started during today's inspection. Employee says bagel board cleaning will be prioritized.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; There is a dead fly on the hot egg cooking RoundUp unit. There is a dead bug on the ice scoop. Surfaces were cleaned during inspection. Control the presence of pests in the kitchen.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Ice Bin at the Coca Cola machine and surrounding area is not clean. There is black wet material to the right and grime along the surface the lid slides on. Thorough cleaning of the Ice storage area is needed.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; 3 compartment ware washing sink has a lot of unclean build up in the sanitizing compartment. Daily cleaning with soap is needed. Sanitizer is for clean and rinsed wares and utensils so sanitizing compartment should remain 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.
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; Equipment including freezer doors; equipment to the right of the ice machine; cup holders; soda machine; etc are soiled. Maintain equipment 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Facility does not have a valid certified food protection manager. 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. CDI: Provided list of ANSI-approved programs for certification.
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.
4-601.11 (A); Priority Foundation; Some thumb press scoops; stored as clean; were soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Utensils were sent to 3-compartment sink for further 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.
4-202.11; Priority Foundation; Gardening spray bottle was used to spray bagels with water. Multiuse food-contact surfaces shall be smooth and easily cleanable. CDI: Spray bottle was removed.
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; Walls throughout kitchen were soiled with black residues. Floor in walk in cooler and reach in freezer area were soiled with food debris. Vent in hallway above proofing cart and above make line were soiled with dust. Shelving on make line had accumulations of crumbs. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.; 6-501.11; Core; Ceiling tile above dry storage was missing. Physical facilities shall be maintained in a state of good repair. Replace ceiling tile.
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.