Observation: The hand wash sink was observed blocked with a jug of sanitizer. CDI: Jug of sanitizer removed from sink for access. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Observation: Paper towels were not available at the dispenser at hand sink. CDI: Staff placed paper towels at hand sink for use. 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -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.
notedCode Observation: Storage working containers with dry ingredients were not labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Storage working containers with dry ingredients were not labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta
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 Observation: In use wiping clothes are being stored on countertops. Ensure that wiping clothes are stored in a sanitizer between use. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes are being stored on countertops. Ensure that wiping clothes are stored in a sanitizer between use. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer 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.
minorCode Observation: There is not a certified food manager during hours of operation. Ensure that at least one (1) person on board is a certified food manager.***REPEAT*** 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: There is not a certified food manager during hours of operation. Ensure that at least one (1) person on board is a certified food manager.***REPEAT*** 2-102.12 (A); Core; (A) 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.
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.
majorCode Observation: MFU (Mobile food truck) does not have written instructions for bodily fluid cleanup. A disinfectant product is not available for clean up. CID: Instructions provided for bodily fluid cleanup. 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: MFU (Mobile food truck) does not have written instructions for bodily fluid cleanup. A disinfectant product is not available for clean up. CID: Instructions provided for bodily fluid cleanup. 2-501.11; Priority Foundation; FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events A
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Observation: Hand wash sink does not have a minimum water temperature of 100F. 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Hand wash sink does not have a minimum water temperature of 100F. 5-202.12; Core; (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
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.
criticalCode Observation: Staffing are touching face and other surfaces without changing gloves between tasks. CDI: Educated staff on glove usage and requirements for removal of gloves when changing tasks or gloves are soiled. 3-304.15 (A)Other
Official wording
Food separated & protected
Inspector’s notes
Observation: Staffing are touching face and other surfaces without changing gloves between tasks. CDI: Educated staff on glove usage and requirements for removal of gloves when changing tasks or gloves are soiled. 3-304.15 (A); Priority; A) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode Observation: Plant (almond) fluid required to be held 41F or below observed holding at 58F due to refrigerator not operating at 41F or below. CDI: Open product was discarded during inspection. All TCS (temperature control safety) products must be held 41F or below. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Plant (almond) fluid required to be held 41F or below observed holding at 58F due to refrigerator not operating at 41F or below. CDI: Open product was discarded during inspection. All TCS (temperature control safety) products must be held 41F or below. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
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.
majorCode Observation: Due to the prep refrigerator unable to maintain temperatureFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Due to the prep refrigerator unable to maintain temperature; there is not sufficient refrigeration to hold TCS (temperature control safety ) food products. Additional freezer is stocked full and no other refrigerator is available. Verification: Repair or replace refrigerator by July 3; 2024. 4-301.11; Priority Foundation; EQUIPMENT for holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf
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 Observation: Thermometer is paced n the back of the refrigerator unit and not in the warmest part of the unit which is top and front of the unit. Ensure thermometers are placed in the warmest part of the refrigeration unit. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Thermometer is paced n the back of the refrigerator unit and not in the warmest part of the unit which is top and front of the unit. Ensure thermometers are placed in the warmest part of the refrigeration unit. 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.
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: In use wiping clothes are being stored on countertops. Ensure that wiping clothes are stored in a sanitizer between use. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes are being stored on countertops. Ensure that wiping clothes are stored in a sanitizer between use. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer 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.
majorCode Observation: Hot water is not available to hand sink and dish sink at required temperatures. ***REPEAT*** Verification for follow up July 3Other
Official wording
Hot & cold water available; adequate pressure
Inspector’s notes
Observation: Hot water is not available to hand sink and dish sink at required temperatures. ***REPEAT*** Verification for follow up July 3; 2024. 5-103.11; Priority Foundation; (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Observation: Walsl and floors under and behind equipment unclean/accumulated with debris. 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Walsl and floors under and behind equipment unclean/accumulated with debris. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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.