4-601.11 (A); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- Equipment food contact surfaces shall be clean to sight and touch.- CDI; dishes moved 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.
4-903.11 (A); Core - Observed dishes being stacked while wet...After cleaned and sanitized; food equipment and utensils shall be stored to self-drain and air dry...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.
4-501.12; Core - Large cutting boards on make line top surfaces had many scratches and cuts.- Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized.- Please resurface or replace damaged cutting boards.
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; Observed multiple dishes that were deemed clean with food debris still on them.- Equipment food contact surfaces shall be clean to sight and touch.- CDI; dishes moved 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Observed multiple boxes of food stored on the floor in walk in cooler.- Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.- Please do not store food on floors
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.
4-903.11 (A); Core - In wait stations; many clean beverage cups were stacked while wet...After cleaned and sanitized; food equipment and utensils shall be stored to self-drain and air dry...Separate beverage cups and 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.
4-501.12; Core - (REPEAT) Large cutting boards on make line top surfaces had many scratches and cuts (on both sides)...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards. 4-501.12; Core - Some food containers were cracked or had rough interiors...Food service utensils shall be kept in good repair...Discard damaged items.
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 - (REPEAT) Many kitchen floor tiles were damaged or missing; some ceiling vents were rusty; peeling or with mildew/mold; and small holes and cracks were in walls. Caulk was missing in kitchen handsink corners and by splash guards...Physical facilities shall be kept in good repair...Repair/replace damage fixtures/surfaces; seal holes; and replace caulk where needed. 6-501.12; Core - (REPEAT) Some kitchen walls and flooring (including in walk-in units) were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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.
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; Cleaning is needed on equipment throughout.- Equipment nonfood contact surfaces shall be kept clean.- Please 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.
6-501.11; Core - (REPEAT) Many kitchen floor tiles were damaged or missing; some ceiling vents were rusty; peeling or with mildew/mold; and small holes and cracks were in walls. Caulk was missing in kitchen handsink corners and by splash guards...Physical facilities shall be kept in good repair...Repair/replace damage fixtures/surfaces; seal holes; and replace caulk where needed. 6-501.12; Core - (REPEAT) Some kitchen walls and flooring (including in walk-in units) were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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.
3-302.11; Priority; Observed raw hamburger being stored overtop of tortilla chips in walk in cooler.- Raw animal foods shall be stored below ready to eat foods.- CDI; items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- Equipment food contact surfaces shall be clean to sight and touch.- CDI; dishes moved 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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Observed raw chicken stored above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed spray bottle of chemicals being stored on top of food.- Chemicals shall be stored to prevent contamination of food and clean equipment.- CDI; chemicals were removed. 7-102.11; Priority Foundation; Observed one bottle of chemicals without a label.- Once removed from bulk supply; chemicals shall be labeled with the common name of the product.- CDI; items voluntarily discarded.
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.
4-501.12; Core - (REPEAT) Large cutting boards on make line top surfaces had many scratches and cuts (on both sides)...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards. 4-501.11; Core - (REPEAT) Many shelves throughout facility were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving. 4-501.12; Core - Some food containers were cracked or had rough interiors...Food service utensils shall be kept in good repair...Discard damaged items.
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) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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; Core - (REPEAT) A few bottles of sauces were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
3-304.14(B); Core - Wiping cloth sanitizer in wiping cloth buckets (Sink and Surface Sanitizer used) had less concentration than what was required for type of sanitizer used (based on test strips use)...Moist in-use wiping cloths shall be kept in approved (proper concentration) sanitizer between uses...CDI by adjusting sanitizer to proper concentration in buckets.
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); Core - In wait stations; many clean beverage cups were stacked while wet...After cleaned and sanitized; food equipment and utensils shall be stored to self-drain and air dry...Separate beverage cups and 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.
4-501.12; Core - (REPEAT) Large cutting boards on make line top surfaces had many scratches and cuts (on both sides)...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards. 4-501.11; Core - (REPEAT) Many shelves throughout facility were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving. 205.10; Core - (REPEAT) When ice bin lids are open at two soda dispensing station. 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. 4-501.12; Core - Some food containers were cracked or had rough interiors...Food service utensils shall be kept in good repair...Discard damaged items.
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 - (REPEAT) Observed soiled wire and solid metal shelves; shelf surfaces above splash areas; refrigerated drawers; cooking and hot holding equipment exteriors; refrigerator interiors; hinges; door frames; front vent slats; under pass through areas; speed racks; dunnage racks; equipment legs; castors; wheels...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.
6-501.11; Core - (REPEAT) Many kitchen floor tiles were damaged or missing; some ceiling vents were rusty; peeling or with mildew/mold; and small holes and cracks were in walls. Caulk was missing in kitchen handsink corners and by splash guards...Physical facilities shall be kept in good repair...Repair/replace damage fixtures/surfaces; seal holes; and replace caulk where needed. 6-501.12; Core - (REPEAT) Some kitchen walls and flooring (including in walk-in units) were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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.
4-602.11; Core - Interior top of ice machine had some black mold...Equipment such as ice machines shall be cleaned frequently enough to prevent mold/soil accumulation...Increase ice machine cleaning frequency.; 4-703.11; Priority - Hot water sanitizing rinse in dish machine was less than 160F at dish machine rack. Maximum registering thermometer run through two complete cycles did not exceed 157F...Hot water sanitizing rinse shall reach minimum utensil surface temperature of at least 160F...CDI by running utensils/equipment through machine but sanitizing using approved chemical sanitizer at 3-compartment sink. Continue to wash; rinse and sanitize utensils/equipment in this manner until dish machine is repaired. Dish machine technician was called during inspection.; 4-601.11 (A); Priority Foundation - A few bus tubs and silverware trays were soiled but stored as clean...Food contact surfaces shall be kept clean to sight and touch...CDI by placing items at dishwashing area.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...Lower temperature of meat/chicken walk-in cooler so foods are maintained 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Three spray bottles with liquid inside and red sanitizer buckets were not labeled with their contents...Working containers of chemicals; cleaners; and sanitizers shall be labeled with common name of products inside them...CDI by labeling sanitizer buckets and discarding bottles.; 7-201.11; Priority - Bags of foam soap were stored above clean utensils...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing foam soap.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Meat/chicken walk-in cooler was not maintaining foods at 41F or less...Cooling and cold holding equipment shall be sufficient in number and capacity to maintain cold TCS* foods at proper temperatures...Provide repair/maintenance for this cooler to maintain 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.
3-302.12; Core - Some bottles of sauces were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Some live fruit flies were in mop sink/can wash area...The premises shall be maintained free of insects...Rid the facility of fruit flies using methods approved for food service establishments.
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
3-305.12; Core - Some ice was on food boxes below walk-in freezer evaporator...Food shall not be stored under leaking condensation lines...Until leaks are repaired; remove ice from food boxes and place pans under leaks to catch ice.; 3-305.11; Core - In walk-in freezer; many boxes of food were stored directly on floor; and some food in walk-in cooler was less than 6 inches above floor...Food shall be stored at least 6 inches above floor...Elevate food 6 inches above floor using approved shelving.
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.
2-402.11; Core - A few food workers had uncovered hair on head and face...Food employees shall wear hair restraints such as hats; hair coverings; nets; and beard restraints to keep their hair from contacting exposed food; clean equipment and utensils...Instruct food workers to don proper hair restraints.
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.
4-501.12; Core - A few cutting boards on make line top had many scratches and cuts...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.; 4-501.11; Core - Many shelves throughout facility were rusty and/or peeling. One refrigerated make line top lid had missing interior stainless steel panel (and exposed insulation underneath) and damaged gasket with peeling/damaged tape. One refrigerated drawer gasket did not seal completely when drawer was closed...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Repair/replace damaged equipment above.; 4-205.10; Core - When soda dispensing station's ice bin lid was open; soda could still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on lid so that when lid is open; soda cannot be dispensed from 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.15; Core - Dish machine's digital display did not accurately show final hot water rinse temperature...The warewashing machine and its components shall be operated according to machine's data plate...Have dish machine technician provide required maintenance/repair on digital temperature read out.
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 - Observed kitchen shelves; refrigerated drawers; cooking and hot holding equipment exteriors; refrigerator interiors; hinges; door frames; front vent slats; under pass through areas; speed racks; dunnage racks; equipment legs; castors; wheels; sauce holders...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.
6-501.11; Core - Many kitchen floor tiles were damaged or missing; several ceiling vents were rusty; peeling or with mildew/mold; and small holes and cracks were in walls. Walk-in freezer evaporator had leak as evidenced by large amount of ice on floor below. Caulk was missing in kitchen handsink corners and in corner of men's bathroom sink...Physical facilities shall be kept in good repair...Repair/replace damage fixtures/surfaces; seal holes; and replace caulk where needed.; 6-501.12; Core - Some kitchen walls and flooring (including in walk-in units) were soiled. Large amount of ice was on freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above; and remove ice from freezer 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.