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) Repair worn ineffective finish in high traffic areas. Finish was replaced after last inspection; however; it has began to wear away. Physical facilities shall be maintained in good repair. PIC informed EHS that the floor repair is a work in progress. Floors along cooklines and dish pit are scheduled to be replaced. ***NO POINTS TAKEN*** ***NOTE: Floors in the dry goods storage area have been replaced.***
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 3-303.12 Storage or Display of Food in Contact with Water or Ice (C) Boiled eggs stored in container of water. Unpackaged food (boiled eggs) shall not be stored in water. The PIC removed the hard boiled eggs from the water and placed them in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12 Storage or Display of Food in Contact with Water or Ice (C) Boiled eggs stored in container of water. Unpackaged food (boiled eggs) shall not be stored in water. The PIC removed the hard boiled eggs from the water and placed them in a clean; dry container.
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 4-101.19 Nonfood-Contact Surfaces (C) Bottom shelves of stainless steel worktop counters are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
4-101.19 Nonfood-Contact Surfaces (C) Bottom shelves of stainless steel worktop counters are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. PIC had an employee remove cardboard. 4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised.
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 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) Repair worn ineffective finish in high traffic areas. Finish was replaced after last inspection; however; it has began to wear away. Physical facilities shall be maintained in good repair. PIC informed EHS that the floor repair is a work in progress. ***NO POINTS TAKEN*** ***NOTE: Floors in the dry goods storage area have been replaced.***
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Several food items in the walk in cooler were held above 41F. The walk in cooler had a malfunction at the start of the workday. (SEE CHART) Maintain TCS foods in cold holding at 41F or less. Pasta was discarded. All other items were rapidly cooled.
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.
5-501.17 Toilet Room Receptacle; Covered (C) Employee restroom not equipped with a covered waste bin. Provide a covered waste bin in female restrooms.
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 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) Replace blown bulb in ca wash area. Repair cracking and splitting flooring in the dry food storage area and worn ineffective finish in high traffic areas. Physical facilities shall be maintained in good 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.
3-101.11; Priority; Observed several lemons with microbial growth and signs of rotting in the walk-in cooler. Food shall be safe for consumption; unadulterated and honestly presented. CDI- affected lemons were discarded and other lemons were washed.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; A shallow container of rice was observed cooling in the walk-in and most of it was covered with plastic wrap and tinfoil. Covered portion was significantly hotter than the uncovered portion. Cool TCS foods in small/shallow containers with thin portions and leave uncovered if protected from overhead contamination while cooling. Avoid tightly wrapping TCS foods while cooling to allow maximum heat transfer and faster cooling. CDI- wrapping removed and rice placed on highest shelf near the moving cold air from fan. Full point taken for repeat violation.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Fluorecent lights are burnt out over the shelving in the warewashing area. A few bulbs are burnt out above the cookline. Ensure bulbs are replaced to maintain proper lighting in working areas. Replace burnt out bulbs. No point taken.
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.
4-601.11(A) -Pf. Several metal bowls/containers stacked as clean were observed with food residue. Can opener blade was soiled. Food-contact surfaces of equipment shall be clean to sight and touch. CDI- all items removed for 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.
3-501.14 Cooling; -P. A large container of gumbo cooling since last night was observed at 50F in the walk-in cooler. TCS foods shall be cooled to 41F within 6 hours or less. CDI- gumbo voluntarily discarded.
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.
3-501.16(A)(1) - P. Burgers in the hot box were observed in a container of water holding under 135F for lunch service. Burgers were cooked just before inspection and placed here to hold for lunch. TCS foods shall be held hot at 135F or above. CDI- burgers were sent to the oven to reheat. All other hot holding observed compliant. No points taken.
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.
3-501.16(A)(2) -P. Several TCS foods in the walk-in cooler observed around 44 - 45F. Pasta and rice in the grill cooler drawer were observed in the upper 40s and had been placed here for lunch service. Walk-in cooler was holding an ambient temperature of 44F and grill cooler drawer is broken causing refrigeration issue. TCS foods shall be held cold at 41F or below. CDI- walk-in cooler was repaired during inspection and holding ambient temperature of 37F. Items in grill cooler were moved to the walk-in. Repair grill cooler drawer so unit maintains proper temp. Discontinue cold holding in this unit until it can be repaired.
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 Cooling Methods -Pf. Gumbo did not cool properly due to ineffective cooling methods. Cool TCS foods in smaller containers with thinner portions and use rapid cooling equipment such as ice wands or walk-in freezer. CDI- reminded PIC of most effective cooling methods to review with staff. Gumbo was voluntarily discarded.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Core; Many small flies were observed in the facility today; especially near mop sink. Several dead roaches observed under cabinet in employee bathroom. The premises shall be maintained free of insects; rodents; and other pests. Utilize approved methods of pest control. Keep drains and mops clean to avoid problems with drain flies.
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.
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; Core; Several wiping cloths observed stored on counters or the top of towel dispenser. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloths placed in sanitizer buckets. No point taken today.
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); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Several metal pans and bowls were observed stacked wet. After cleaning; equipment shall be placed in a self-draining position that allows air drying. CDI- pans separated for drying.
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 Good Repair and Proper Adjustment - Equipment; Core; Mounted can opener blade was observed dull with small metal fragments under the blade. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. CDI- can opener was removed from use and PIC will replace the blade. No point taken today.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions; Core; The floor under the warewashing machine is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this section of floor under machine and along the wall.
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.
6-301.14; Core; Handwashing signs missing at 3 sinks in kitchen area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Management to photocopy signage for these 3 sinks. No point taken
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.
4-602.11; Core; Black residue accumulation observed at the back of the ice bin at the drink serving station. In equipment such as ice bins; cleaning shall occur at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency of this compartment.
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.
3-501.18; Priority; Bags of risotto in the grill cooler drawer were observed with a date of 5/29. PIC was unsure when they had been removed from the freezer. Ready-to-eat TCS food shall be discarded when marked with a date that exceeds 7 days. The day of preparation or thawing shall count as day 1. CDI- food voluntarily discarded. Ensure all foods are discarded by their expiration dates and ensure proper date marking so time can be accurately tracked. PIC has a good date marking system in place. All other foods were dated and within 7 day holding time. Full points not assessed today.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The top of the metal shelf above the cookline has residue and a plastic sticker coating from installation that is peeling off. Extensive food and grease residue observed under the grill on counter and on top of the oven. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency and remove plastic sticker from shelf to allow easy 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; Two fluorescent light fixtures above the warewashing area are missing their covers. PIC is aware and looking for replacements. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; equipment; single-service articles or linens. Replace covers or obtain a tube sheath for individual bulbs. No point taken today.
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.
3-501.18; Priority; Cooked peas; mushrooms and peppers in the walk-in cooler were observed with prep dates that exceeded 7 days. Peas date marked 1/31; mushrooms 2/4 and peppers 2/6. TCS (time/temperature controlled for safety) foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- foods voluntarily discarded. Full points assessed for repeat violation.
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.
3-302.12; Core; Salt and pepper mix in a plastic container was unlabeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- label added. No point taken
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; Dead roaches observed under the employee bathroom sink off the kitchen. A roach egg case was also present. Drain flies observed in mop sink area. The premises shall be maintained free of insects; rodents; and other pests. Work with pest control company to control pests and keep facility; including drains; clean to prevent harborage and breeding.
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.
4-903.11(A); (B) and (D); Core; Several clean bowls and metal containers were stored stacked together while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- equipment separated for proper drying.
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 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; Plastic carryout trays stored on a shelf below the makeline were stored outside their packaging and with the food-contact side facing up. Single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- trays inverted. No point taken
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.
6-501.12; Core; The floor under the drink station and ice machine is soiled with black residue and debris. The floor drain in this area is also soiled. Physical facilities shall be maintained clean. Clean this area.; 6-501.11; Core; The floor in the mop sink area is crumbling. Physical facilities shall be maintained in good repair. This is a cleanability issue. Have floor repaired to be smooth; nonabsorbent and easily cleanable.
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; Core; A container of spring mix in the reach-in cooler was observed uncovered and the lettuce in the top of the container was touching the ceiling of the cooler. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Cover foods stored in coolers. CDI- salad was covered. All other foods stored correctly. No points taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; A container of individually portioned; cooked green beans was observed in the reach-in cooler with a prep date of 9/22. TCS (time/temperature controlled for safety foods) shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- food voluntarily discarded.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles containing unknown liquid were observed in the facility today. Bleach testing paper was used to test the liquid and it did not turn purple (not bleach). Unsure if it was even a cleaning chemical. Poisonous or toxic materials taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- bottles emptied. PIC to ensure spray bottles are labeled appropriately in the future. No point taken today.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A drip was observed in the reach-in freezer where desserts are stored. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. PIC to submit a work order for the freezer.
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); (B) and (D); Core; Several stacks of serving plates stored on a shelf near the entrance to the mop sink area were observed uncovered with the food-contact side exposed. Clean equipment and utensils shall be stored covered or inverted. Cover clean plates and equipment that cannot be inverted. No point taken today.
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; The reach-in freezer was observed to have a drip originating from the fan cover and freezing onto shelving below. This is a cleanability issue. Equipment shall be kept in good repair. Repair this freezer.
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.