5-202.12 Core: The hand sink is 86F. Provide at least 100F water at hand sinks.
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.
2-102.12 (A) Core: The person in charge is not a certified food safety 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 food safety manager that is part of an ANSI 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.
5-202.12 Core: The hand sink is 73F. Provide at least 100F water at hand sinks.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled sanitizer in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. The PIC labeled the spray bottle once REHS spoke to him.
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.
4-302.12 Priority foundation: No metal stem thermometer that reads from 0-220F. Provide a metal stem thermometer that reads from 0-220F. Provide a thermometer by May 16th.
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 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manger's ServSafe or ANSI approved certificate on hand at the time of the inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Unlabeled sanitizer in a spray bottle. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name. The sanitizer was labeled once REHS spoke to PIC.
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.
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; Almond milk is 43F in the prep refrigeration unit. Keep TCS food at or below 41F when held cold. The almond milk was placed in the freezer.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person inn charge hall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. The PIC has 270 days from October 27th to obtain certified food protection manager status before assessing a point.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Quaternary ammonium is over 400ppm of quaternary ammonium. Sanitizer shall be within the manufacturer's tolerance range(200-400ppm for quaternary ammonium). The sanitizer was remixed to the correct concentration.
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.