4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed some sticker residue on one of the food service containers stored as being clean. CDI- Item rewashed 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted gasket torn on the rear prep cooler unit (below the milkshake machine). Maintain equipment in good repair. 4-101.11 Characteristics - Materials for Construction and Repair (P)- Noted a few storage containers units damaged and worn down on the utensil storage racks. Ensure containers are still within good integrity and easily cleanable to minimize the risk of cross- contamination.
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; Cleaning needed of floors inside walk in and under equipment. Physical facilities must be cleaned as often as necessary to keep them clean. Repeat.
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.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC certificate has expired. CDI: Waiting for a class they have already signed up for.
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 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Tomatoes and pickles sitting in standing water of reach in unit. CDI: Items moved.
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) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat sanitizer weak in buckets. CDI: Buckets corrected to 200ppm. Repeat.
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; Cleaning needed of floors inside walk in and under equipment. Physical facilities must 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.
3-501.16(A)(1); Priority - Egg patties were as low as 113F in hot holding area (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above before serving...CDI by voluntarily discarding eggs at incorrect temperatures. (REPEAT)
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 condiments and 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. (REPEAT)
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 - Wet wiping cloth was hanging over top side of one wiping cloth bucket (not down inside sanitizer solution)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry 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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some stacks of disposable cups were not adequately protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their plastic sleeves pulled up to rims of top cups on stacks.
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.
4-501.11; Core - Some wire shelving was damaged/rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. (REPEAT)
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
4-501.14; Core - Three compartment sink middle compartment and right "clean" side drainboard were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment/utensils...Increase 3-comp sink 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.
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 - Observed soiled exteriors tops of hot holding equipment; metal cabinet interiors; interior refrigerator fan grates and vent slats; some wire shelves; sink drainboard undersides; metal cabinets in dining area...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. (REPEAT)
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.
5-501.114; Core - Both dumpster drain holes had missing plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plugs.
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.
6-501.11; Core - Significant amount of ice was accumulated under walk-in freezer evaporator; and grout was missing between several floor tiles in kitchen and mop sink basin...Physical facilities shall be kept in good repair...Remove evaporator ice and repair water/ice leaks; and replace grout between tiles. (REPEAT) 6-501.12; Core - Many kitchen ceiling tiles and ceiling vent grates were soiled/stained; and charbroiler vent hood fire suppression lines had black build-up. Sides/edges of toilet stall and bathroom doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. (REPEAT)
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 - For most of the inspection; no person in charge with food protection manager certification was present...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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.
3-501.16(A)(1); Priority - Chicken patty and fish fillet were less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above before serving...CDI by voluntarily discarding foods at incorrect temperatures.; 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 condiments and 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.; Repeat
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.
4-903.11(A); (B) and (D); Core - Some clean trays were being stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet trays and completely air dry them 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.
4-501.11; Core - Some wire shelving was peeling/damaged or rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelvin.g
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 soiled exteriors tops of hot holding equipment; metal cabinet interiors; bottoms of food paper wrap holders; condiment holders; fryer wheels and castors; sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.; Repeat
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 - Significant amount of ice was accumulated around walk-in freezer door; door frame; and on pipe under freezer evaporator. Left faucet on 3-compartment sink had large spraying leak when water was turned on...Physical facilities shall be kept in good repair...Remove accumulated ice on/around door and under evaporator. Where needed; repair metal heated strip around door frame and ensure door seals properly when completely closed (door gaskets should be evaluated for complete seal). Repair leaking faucet.; Repeat 6-501.12; Core - Many kitchen ceiling tiles and ceiling vent grates were soiled/stained; and vent hoods above charbroiler and fryers were soiled (including fire suppression lines under charbroiler)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; Repeat
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 - Parts of liquid eggs in carton were 53F and parts of shake mix in shake machine hopper reached 50F...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding products above.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - In walk-in cooler; tightly covered containers of cooling cut tomatoes and cheese slices were stacked on top of each other...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); arranging to provide maximum heat transfer (such as separating containers--not stacking them); and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
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 condiments and sauces were not labeld 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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some disposable cups on a stack were soiled and some cups were not adequately protected...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled cups. Keep cups in approved dispensers or inverted and in their plastic sleeves pulled up to rims of top cups on stacks.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Three compartment sink rinsing and sanitizing sink interiors were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment/utensils...Increase 3-comp sink 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.
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 soiled wire shelves; food prep sink exteriors; sink drainboard undersides; top of fry station; food paper wrap holders; fryer 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.
5-205.15; Core - Mop sink/can wash faucet continues to run forcefully after faucet knobs are completely turned off; putting pressure on atmospheric vacuum breaker that is not designed for constant water pressure (attached hose has spray gun at the end)...The plumbing system and its components shall be maintained in good repair...Repair mop sink faucet so it does not continue to run after turning off faucet knobs.
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.
5-501.111; Core - One top dumpster lid was cracked at hinge...Trash/reycling receptacles shall be kept in good repair...Replace damaged dumpster lid.
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.
6-501.11; Core - Large amount of ice was accumulated around walk-in freezer door and door frame. Some floor tiles around mop sink area were missing/damaged...Physical facilities shall be kept in good repair...Remove accumulated ice on/around door and replace damaged/missing floor tiles. Where needed; repair metal heated strip around door frame and ensure door seals properly when completely closed (door gaskets should be evaluated for complete seal).; 6-501.12; Core - Many kitchen ceiling tiles were soiled/stained. Fire suppression lines under charbroiler hood were soiled. Walk-in cooler wall was soiled around lines on the wall...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core - Lighting in men's bathroom by handsink was very dim/dark due to improperly functioning light fixture...Lighting must be at least 20 foot candles at 30 inches above floor in bathrooms...CDI by replacing light fixture for good lighting.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting must be increased in the men restroom. Replace blown ceiling bulbs. Light intensity must be maintained.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Tomatoes and lettuce on time was recorded given these items 5 hours to set out at room temp instead of the maximum 4 hours. Maximum time is 4 hours. CDI- Time properly recorded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-402.11; Core; The cook on staff at the time of the inspection did not have a on a hair restraint. Food Employees must wear hair restraints such as hats; hair coverings or nets; beards restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed Food; clean equipment and utensils. CDI- Employee got a restraint. R- Mentioned on the past inspection. Half points taken- All other staff had on 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.
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; Cleaning needed inside the convection oven; tops of cooking equipment; monitors/cords and undercounter storage compartments. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. R- cleaning mentioned on the past inspection. Half points taken- Cleaning was still pretty good.
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.