4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean that had wet and dried food debris on the dishes. Several dishes stored as clean were greasy to the touch. All dishes stored as clean must be clean and free of debris. CDI... The dishes were placed back at the dishmachine to be washed again.
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) Clean around the cooking equipment and grill area to remove the build-up of debris. Clean the gaskets on the cold hold units. All equipment must be cleaned at a frequency necessary to eliminate the accumulation of 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.
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) Clean the floor and walls near the sinks and food prep areas. Clean the floors around the cooking equipment. CLean physical facilities at a frequency necessary to remove 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 4-602.12 (B) The microwave had lots of dried food debris on the inside of the unit. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure . CDI.. The microwave was cleaned during the inspection. 4-602.11 (A) (4) The probe was not clean on the thermometer. The probe had lots of dried food debris. Food contact surface of a thermometer shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.12 (B) The microwave had lots of dried food debris on the inside of the unit. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure . CDI.. The microwave was cleaned during the inspection. 4-602.11 (A) (4) The probe was not clean on the thermometer. The probe had lots of dried food debris. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. P. CDI... The probe was cleaned during the inspection. 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The hot water dish machine was only reaching 169F during the final rinse phase. The water must reach no less than 180F at the final rinse phase. Dishes can be washed at the dish machine but must be sanitized by at the three compartment sink until the sink is 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.
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) Clean the storage shelves. Clean around the cooking equipment. Clean the speed racks in the walk-in cooler. Clean the gaskets on the cold hold units. Equipment must be cleaned at a frequency necessary to remove the accumulation of soil residues.
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) Clean the floor around the cooking equipment . Clean the floors around food prep areas. Clean physical facilities at a frequency necessary to remove 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.
6-301.12 Hand Drying Provision (Pf) The handwashing sink at the dish machine area had no hand drying provision at the sink. Each handwashing sink must have a hand drying provision at each sink. CDI.. Hand towels were placed at the handwashing sink.
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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were numerous dishes that were stored as clean but had wet and dried debris on the dishes. There were numerous dishes stored as clean that had day dot stickers on the dishes. Observed several soiled serving traysCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were numerous dishes that were stored as clean but had wet and dried debris on the dishes. There were numerous dishes stored as clean that had day dot stickers on the dishes. Observed several soiled serving trays; containers and sauce dispensers stored as clean that were soiled. All dishes stored as clean must be clean to the sight and touch. CDI... The dishes were placed back at the dish machine area to be washed again. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the ice machine to remove the black build-up. Ice is considered a food and must be stored in a clean location. CDI.. The ice machine 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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P There were some chicken tenders at were being held cold at 46F. This potentially hazardous food must be held cold at 41F or below. CDI... The food item was cooled down to 41F before the end of 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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Wet towels were stored on work surfaces and in prep sinks. Wet towels must be stored in a clean sanitizer solution. Once the towels become dirty place them in the dirty linen container. CDI.. The towels were moved to the dirty linen container. This was general comment on the last 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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. The dishes were stacked wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored on dirty shelves and racks. Clean dishes must be protected from 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.
4-501.12 Cutting Surfaces (C) The cutting boards have deep cuts and scratches on both sides. The green cutting boards were stained and discolored. Replace and resurface the cutting boards surfaces that can no longer be effectively 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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. The prep sinks needed to be cleaned out. CDI.. The sinks were 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 4-602.13 Nonfood Contact Surfaces (C) A deep cleaning of the kitchen is needed. Clean all storage shelves. Clean the prep areas. Clean the accumulation of residue build-up at the Passover windowCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) A deep cleaning of the kitchen is needed. Clean all storage shelves. Clean the prep areas. Clean the accumulation of residue build-up at the Passover window; the poultry prep sink drain; The handwashing sinks basins. The grill top and the make line equipment. Clean all the cooking equipment. Clean the gaskets on the cold hold units. Clean make line cold hold units.
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 Maintain a plumbing system in good repair. The handwashing sink near the chicken walk-in cooler needs to be repaired. The handwashing sink hot water can not be manually turned off. The chicken prep sink has a leak. All sinks must be in good working condition.
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.
notedCode 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) The floor throughout the kitchen is missing grout and has numerous broken floor tiles and broken wall panels. The broken and missing floor tiles need to be repaired and replaced. There is standing water that has accumulated in the broken floor tiles. The broken tiles have created the inability to maintain a clean floor. 6-501.13 Cleaning Floors; Dustless Methods (C) Clean the floors and walls near the sinks and food prep areas. Physical facilities must be cleaned at a frequency necessary to eliminate debris 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Provide required lighting intensity. The lighting in the chicken walk-in cooler is very low. Replace the blown light bulb.
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.
notedCode 4-601.11 (A)Observed multiple soiled serving traysCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A)Observed multiple soiled serving trays; containers and squeeze bottles stored as being clean on the utensil rack.(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Noted utensil sent back to dish-pit for recleaning/ sanitizing.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Found a case of knotted pretzels and pickle slices stored on the floor in the walk in freezer unit. Ensure all food items are kept at least 6 inches off the floor in a clean dry location.
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 4-903.11(A)(C) - Noted a few packs of plastic soda lids wedged between the bottom storage shelf and floors at the rear storage rack. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) - Noted a few packs of plastic soda lids wedged between the bottom storage shelf and floors at the rear storage rack. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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.
4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched; stained and discolored at the cook line. Resurface or replace cutting surfaces that can no longer be effectively 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 4-501.14 - Need to clean interior surface of high-temp dishmachine. Noted significant calcium build-up along the interior surface and spray line inside high temp dishmachine. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 - Need to clean interior surface of high-temp dishmachine. Noted significant calcium build-up along the interior surface and spray line inside high temp dishmachine. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase frequency of 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.
4-602.13; Core; Detail cleaning needed for all equipment surfaces throughout the prep area. Observed an accumulation of residue build-up along the following areas: the surface of the Passover window; the exterior surface of the soda machine ice shoot; the poultry prep sink drain board/basin; the basin of the front-end handwashing sinks; the top interior surface of the bulk ice machine ;the make line equipment top and bottom sections ; interior of all refrigerators/ including gaskets and paneling. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 -Noted slow leak underneath the front-end handwashing sink. Maintain a plumbing system 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.
minorCode 5-501.115 Maintaining Refuse Areas and Enclosures (C)- Noted several cardboard boxes stored on the ground around outside dumpster unit. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113 Covering Receptacles (C)- Noted sliding doors and top lids left opened on outside dumpster units. Keep dumpsterFacility maintenance
5-501.115 Maintaining Refuse Areas and Enclosures (C)- Noted several cardboard boxes stored on the ground around outside dumpster unit. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113 Covering Receptacles (C)- Noted sliding doors and top lids left opened on outside dumpster units. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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: The flooring throughout facility is missing grout and has significantly broken tiles and broken wall panels. Facility needs to repair and replace extensively damaged floor tiles and corner wall panels. The floor has a heavy accumulation of food particles and wastewater between tiles creating harborage conditions and the inability to maintain clean. Walls and ceiling are heavily accumulated with debris around cooking area due to grease.Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11: The flooring throughout facility is missing grout and has significantly broken tiles and broken wall panels. Facility needs to repair and replace extensively damaged floor tiles and corner wall panels. The floor has a heavy accumulation of food particles and wastewater between tiles creating harborage conditions and the inability to maintain clean. Walls and ceiling are heavily accumulated with debris around cooking area due to grease. ; Core; PHYSICAL FACILITIES shall be maintained in good repair. 6-501.12 Cleaning; Frequency and Restrictions (C)- Observed food debris and trash underneath cookline equipment. Also noted an accumulation of trash and food debris along the floors in the walk-in freezer. Increase frequency of cleaning. Uphold a master cleaning schedule within facility to increase frequency of cleaning. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.12; Core; Noted HVAC vents are missing covers or damaged throughout the kitchen area. Particularly the wait staff line and above the high-temp dishmachine. Heating; ventilating; and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD; FOOD-CONTACT SURFACES; EQUIPMENT; or UTENSILS.; Observation: Vent covers have accumulation of dust and debris. ; A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.
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.
majorCode Observation: The PIC is not monitoring handwashing during productions tasks. Temperature monitoring was not completed to determine required cold hold temperature on prep refrigerator.2-103.11 (A) - (P)Permits, training, and postings
Observation: The PIC is not monitoring handwashing during productions tasks. Temperature monitoring was not completed to determine required cold hold temperature on prep refrigerator.2-103.11 (A) - (P); Priority Foundation;(D) EMPLOYEES are effectively cleaning their hands; by routinely monitoring the EMPLOYEES' handwashing; Pf CDI: This was corrected during inspection through education and PIC implemented corrective action with staff for handwashing and temperature correction.
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.
criticalCode Observation: Observed staffing performing multiple tasks without stopping to wash hands. Front staff did not wash hands after delivering foodHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Observed staffing performing multiple tasks without stopping to wash hands. Front staff did not wash hands after delivering food; cleaning/handling single service items before engaging in delivering other foods; filling up dressing cups. Kitchen staff observed retrieving containers of food; prep tasks without stopping to wash hands. 2-301.14; PriorityA) After touching bare human body parts other than clean hands and clean; exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P (D) Except as specified in par. 2-401.11(B); after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; P (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P; CDI: Educated staff and PIC about handwashing requirements.
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.
majorCode The hand wash sink at the front cookline adjacent to the makeline ckn refrigerator was inaccessible due to all the shelving installed on the wall and the trash can placed in front of the hand sink. 5-205.11Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
The hand wash sink at the front cookline adjacent to the makeline ckn refrigerator was inaccessible due to all the shelving installed on the wall and the trash can placed in front of the hand sink. 5-205.11; Priority Foundation;(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CDI: PIC removed the trash can and shelving form the wall.; Observation: The hand sink located at the back hallway for dishwashing area(s) does not have the capability of producing tempered water and the thermal regulator is not operable - water temperature observed at 127F/ Staff are not using hand sink. 5-204.11; Priority Foundation; A handwashing sink shall be located: (A) To allow convenient use by employees in food preparation; food dispensing; and ware washing areas; Pf
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.
majorCode Observation: Equipment and utensils stored clean on the dish rack observed still soiled. Soda nozzles accumulated with debris. Container for lemons visible debris. 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Equipment and utensils stored clean on the dish rack observed still soiled. Soda nozzles accumulated with debris. Container for lemons visible debris. 4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Equipment and utensils at the dish rack recleaned.
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 Observation: The make line prep ref 4d and the cold well at front expo line are unable to maintain required cold air temperatures for TCS food products at 41F or below. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The make line prep ref 4d and the cold well at front expo line are unable to maintain required cold air temperatures for TCS food products at 41F or below. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. CDI: PIC discarded all TCS products on the make line refrigerator. The dressings at the from cold well were placed on time control for discard.
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 Observation: A thermometer in the prep refrigerator make line was not available. The 1 door prep at the wait station had not thermometer. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: A thermometer in the prep refrigerator make line was not available. The 1 door prep at the wait station had not thermometer. 4-204-112; A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in par. (C) of this section; cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;
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 Observation: Raw chicken was observed being prepped in the dish sink. 3-307.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Raw chicken was observed being prepped in the dish sink. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306. Dishes were not being done at the time however the sink is not approved for food prep production.
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.
majorCode An irreversible temperature measuring device is not available to monitor the final rinse on the high temp dish machine. 4-302.13Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
An irreversible temperature measuring device is not available to monitor the final rinse on the high temp dish machine. 4-302.13; Priority Foundation; B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf; Observation: The wash temperature on the dish machine was unable to achieve a minimum of 150F on wash cycle after 3 cycles. The dish temperature was able to meet sanitization final surface temperature of 160F. (Final 166F) 4-501.110; Priority Foundation; (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: (2) For a stationary rack; dual temperature machine; 66 C (150 F); Pf
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 Observation: Interior and exterior of refrigeration equipment. Make line equipment tope and bottom sections. The cold well expo line. Interior of all refrigerators to include gasketsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Interior and exterior of refrigeration equipment. Make line equipment tope and bottom sections. The cold well expo line. Interior of all refrigerators to include gaskets; paneling. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 Observation: The waste line on the three compartment sink is not directed into the floor drain directly over head of the drain - when draining wastewater spills out onto the floor. -205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The waste line on the three compartment sink is not directed into the floor drain directly over head of the drain - when draining wastewater spills out onto the floor. -205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Core;
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.
minorCode Observation: The flooring throughout facility is missing grout and has broken tilesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The flooring throughout facility is missing grout and has broken tiles; broken wall panels. The floor has a heavy accumulation of food particles and wastewater between tiles creating harborage conditions and the inability to maintain clean. There are no floor drains and floor is unleveled which does not support drainage needed. Walls and ceiling are heavily accumulated with debris around cooking area due to grease. FRP board has been painted over with dark paint in kitchen areas which is peeling unable to determine if clean. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. Please provide a corrective action plan for 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 Observation: The vent over the prep sink does not have a cover and is missing. 6-202.12Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The vent over the prep sink does not have a cover and is missing. 6-202.12; Core; Heating; ventilating; and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD; FOOD-CONTACT SURFACES; EQUIPMENT; or UTENSILS.; Observation: Vent covers have accumulation of dust and debris. 6-501.14; Core; A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.
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.