notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during inspection...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. Go to ServSafe.com OR raisethegrade.com for information on classes and exams to become a certified food protection manager.
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 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; Some cleaning is needed on the gaskets and corners of the cold glass case.- Equipment nonfood contact surfaces shall be kept clean.- Please clean cases
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during inspection...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. Go to ServSafe.com OR raisethegrade.com for information on classes and exams to become a certified food protection manager.
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.
4-501.11; Core; Gaskets on the refrigeration unit out front of meat market are torn.- Equipment shall be in good condition and repair.- Please replace gaskets
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; Some cleaning is needed on the gaskets and corners of the cold glass case.- Equipment nonfood contact surfaces shall be kept clean.- Please clean cases
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during inspection...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. Go to ServSafe.com OR raisethegrade.com for information on classes and exams to become a certified food protection manager.
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.
6-501.11; Core - (REPEAT) Market handsink drain pipe was leaking. Some surfaces of market flooring were worn and had cracks and crevices...Physical facilities shall be kept in good repair...Repair leaking drain pipe; and replace/repair damaged floor surfaces.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during inspection...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. Go to ServSafe.com OR raisethegrade.com for information on classes and exams to become a certified food protection manager.
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.
2-301.14; Priority - After discarding contaminated gloves (from handling soiled maintenance items; etc.); worker proceeded to put on new gloves to handle food items until prompted to wash hands first. Also observed worker washing gloved hands at handsink and use soiled cloth towel to wipe wet hands...After discarding contaminated gloves; hands shall be washed before donning clean gloves to handle food items. Only bare hands shall be washed at handsink--not gloved hands. After washing hands; food workers shall use paper towels or other approved hand drying device...CDI by having worker properly wash hands at handsink and discontinue using cloth towel to dry hands.
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.
6-301.14; Core - (REPEAT) No handwashing sign was posted at bathroom handsink...A handwashing sign that notifies food employees to wash their hands shall be posted at each handsink or group of adjacent handsinks...CDI by providing handwashing sign at sink.
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 - In bathroom; spray bottle with yellow liquid was not labeled...Working containers of cleaners and sanitizers shall be labeled with name of common name of product inside...CDI by labeling spray bottle.
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
3-305.12; Core - Cut goat pieces in bags were stored in box directly on floor in large walk-in cooler...Food shall be stored at least 6 inches above floor...Elevate goat 6 inches above floor.
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; Core - (REPEAT) A few moist/soiled wiping cloths were on and around band saw area...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 4-601.11(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 dunnage racks; see-through freezer interiors with cut meats; poultry and fish. Old stickers and old sticky residues were on bandsaw surfaces...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove old stickers/residues from surfaces.
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) Market handsink drain pipe was leaking. Some surfaces of market flooring were worn and had cracks and crevices...Physical facilities shall be kept in good repair...Repair leaking drain pipe; and replace/repair damaged floor surfaces. 6-501.12; Core - (REPEAT) Market walk-in freezer and market flooring under/around equipment was soiled. Ceiling vent grates in market were dusty; and sides/edges of bathroom door 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...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. Go to ServSafe.com OR raisethegrade.com for information on classes and exams to become a certified food protection manager.
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.
6-301.14; Core - No handwashing sign was posted at market handsink...A handwashing sign that notifies food employees to wash their hands shall be posted at each handsink or group of adjacent handsinks...CDI by providing handwashing sign at sink.
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.
4-601.11 (A); Priority Foundation - Bottom hard plastic cover on bandsaw that is used infrequently was soiled with food/debris build-up on inside...Food contact surfaces shall be clean to sight and touch...CDI by removing cover and placing at 3-comp sink 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Several live house flies were in market area...The premises shall be maintained free of insects; rodents and other pests...Rid the facility of lies using methods approved for food service establishments. ; 6-501.112; Core - Several dead insects were on floor in electrical closet and under upright freezer near market...Dead insects shall be removed from premises to prevent their accumulation or the attraction of pests...Promptly remove dead insects from premises.
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.
3-304.14; Core - One moist/soiled wiping cloths was on band saw; and a few other soiled cloths were around market and not in soiled laundry area...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.
4-501.11; Core - Three compartment sink compartments have many cracks in the metal upper parts of compartments...Food service equipment shall be kept in good repair...Re-solder or re-weld closed the cracks in sink. Do not use caulk or other sealant to seal cracks in metal sink OR replace the sink with a similar ANSI/NSF certified sink.; 4-101.19; Core - Upper metal rim inside market see-thru freezer case was lined with tape/plastic; that was getting soiled; cracked and hard to clean. Damaged tape was also accumulating condensation that could drip onto foods below...Equipment nonfood contact surfaces exposed to splash and spillage shall be nonabsorbent and smooth material...Remove tape/plastic from metal rim since it is not easy to clean and sanitize.
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 dunnage racks; freezer interiors with cut meats; poultry and fish. Old stickers and old sticky residues were on bandsaw surfaces...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove old stickers/residues from surfaces.
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.
5-501.113; Core - Top outside dumpster lids were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep lids closed when not in use.
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 - Some surfaces of market flooring was worn and had cracks and crevices...Physical facilities shall be kept in good repair...Replace/repair damaged floor surfaces. ; 6-501.12; Core - Some walk-in freezer and market flooring under/around equipment was soiled; and ceiling vent openings in market and bathroom were dusty/soiled. Bathroom door sides 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of informing PIC of requirement and providing examples of procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Chlorine concentration in spray bottle was 25 ppm...Chlorine sanitizer shall be 50-200 ppm...CDI by adjusting sanitizer to proper concentration. NOTE: Do not use a chemical such as cleaner + bleach as sanitizer for food contact surfaces. Only use regular bleach (no scented or low-splash bleach or bleach with cleaners).
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Many live cockroaches were on band saw that was not actively being used (PIC stated it hadn't been used for many months). Also observed a few live houseflies in market area...The premises shall be maintained free of insects; rodents and other pests...Rid the facility of cockroaches and flies using methods approved for food service establishments. Contact your commercial pest control company so they can properly address the cockroach problem.
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.
3-304.14; Core - One moist/soiled wiping cloths was on band saw...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.
4-501.11; Core - Three compartment sink compartments have many cracks in the metal upper parts of compartments...Food service equipment shall be kept in good repair...Re-solder or re-weld closed the cracks in sink. Do not use caulk or other sealant to seal cracks in metal sink.; 4-101.19; Core - Upper metal rim inside market see-thru freezer was lined with tape/plastic; that was getting soiled...Equipment nonfood contact surfaces exposed to splash and spillage shall be nonabsorbent and smooth material...Remove tape/plastic from metal rim since it is not easy to clean and sanitize.
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 interiors had soil build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink interiors.
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 dunnage racks; freezer interiors with cut meats/poultry; market see-through case sliding door tracks; interiors/exteriors of band saw not being used (soiled areas are attracting roaches)...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.
5-501.113; Core - Top lids on both trash and cardboard dumpsters were all open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep lids closed when not in use.
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 - Cover (made of hard plastic) over market floor grease trap (?) was soft and cracked in several areas; and market flooring had some cracked/crevices...Physical facilities shall be kept in good repair...Replace/repair damaged floor surfaces.
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; 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 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.
4-501.114; Priority; The chlorine sanitizer bottle was showing no measurable signs of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer to ensure the correct amount is being used. CDI.. The sanitizer was corrected to 100 parts per million.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; The glass cleaner bottle was stored above the meat display cases. All cleaners and toxic materials must be stored so they can not contaminate Food; Equipment; Utensils and Single Service-Items. CDI.. The glass cleaner was moved below the meat display cases. ; 7-102.11; Priority Foundation; There was a bottle of glass cleaner that was not labeled. A toxic materials taken from a bulk supply and placed into another bottle must be labeled with the common name of the item in the bottle. CDI.. The bottle was labeled.
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.
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; Boxes that were originally used to store beef livers had frozen fish in the boxes. Single-service items are not to be used as multi-use equipment.
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.
6-501.11; Core; The floor finish in the meat market is starting to fade. Physical Facilities must 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.