Observation: The gaskets on the reach in refrigerator (2 door) on the cook line have gaskets that are in poor repair; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) 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.
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 Observation: The wall behind the high temperature dish machine is in poor repair (peeling surface) Floor areas in adjacent production room/kitchen/bathroom have floor tiles in poor repair (no longer cleanable areas) 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The wall behind the high temperature dish machine is in poor repair (peeling surface) Floor areas in adjacent production room/kitchen/bathroom have floor tiles in poor repair (no longer cleanable areas) 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 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.
notedCode Observation:Lighting over ice mahcine in wait station area minimum of 50ftcFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation:Lighting over ice mahcine in wait station area minimum of 50ftc; Work on lighting increase such as track lighting for this area on the wait station. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
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.
notedCode Observation: The hand sink in the entrance to the kitchen does not have a handwashing sign postedHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink in the entrance to the kitchen does not have a handwashing sign posted; CDI: Handwash sign posted at sink. 6-301.14 Handwashing Signage (C) Post a handwash sign at each hand 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.
notedCode Observation: The wash thermometer on the high temp dish machine is not in working condition. The pressure device on the high temp dish machine is not operational/poor repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing
Observation: The wash thermometer on the high temp dish machine is not in working condition. The pressure device on the high temp dish machine is not operational/poor repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use. Observation: The upright reach in refrigerator (2 door - kitchen front/rear kitchen) gaskets are in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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.
notedCode Observation: Wall behind the cook line uncleanCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Wall behind the cook line unclean; areas of missing cove base on wall/floor areas have debris accumulation. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and kept 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.
notedCode Observation:Lighting over ice mahcine in wait station area minimum of 50ftcFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation:Lighting over ice mahcine in wait station area minimum of 50ftc; Work on lighting increase and consider ceiling tile color that absorbs light creating challenge for increase brightness in these areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
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.
notedCode Observation: rear entrance/exit doors are gapped at bottom not fully sealed - Ensure that doors are kept sealed ot prevent entrance of pests. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: rear entrance/exit doors are gapped at bottom not fully sealed - Ensure that doors are kept sealed ot prevent entrance of pests. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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 Observation: The pressure device on the high temp dish machine is not operational/poor repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing
Observation: The pressure device on the high temp dish machine is not operational/poor repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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 Observation: The interior of the walk in refrigerator has visible debrisCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The interior of the walk in refrigerator has visible debris; The salamander over the cook line has heavy grease deposits. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: Wall behind the cook line uncleanCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Wall behind the cook line unclean; areas of missing cove base on wall/floor areas have debris accumulation. Ensure repairs are made in areas of wall; floors that have broken surface materials. Cielin tiles shall be smooth; sealed and easily cleanable. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and kept 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.
notedCode Observation: Lighting is not sufficient over toiletsFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Lighting is not sufficient over toilets; hand sinks in restrooms (min 20ftc); Lighting over ice mahcine in wait station area minimum of 50ftc; Work on lighting increase and consider ceiling tile color that absorbs light creating challenge for increase brightness in these areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
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.
3-302.11; Repeat; Observed repackaged raw beef stored above ready to eat food tall freezer. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. Manager rearranged storage hierarchy. Full deductions may be taken if this item is repeated again.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); One container of tomato sauce in a hot holding unit was found being held below 135F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
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 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); While large improvements have been made since last inspection; the right side of one of the prep coolers was holding potentially hazardous food above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler and other food was placed in ice baths to be rapidly cooled. Full deductions may be taken if this item is repeated.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored in chlorine sanitizer at a concentration below 50ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppm). CDI- Sanitizer was adjusted during the inspection.
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); Some reach-in cooler have torn gaskets that need to be replaced. Equipment shall be maintained in a state of 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115; Priority Foundation; Repeat; There is no thermometer is provided for the hot water sanitizing dish machine. In hot water mechanical ware washing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR- EHS returning on 2/11 to ensure thermometer has been obtained. Full points not taken; as this establishment has undergone a complete change in management.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Dust buildup is accumulating on the ceiling in the main kitchen area. Physical facilities shall be cleaned at a frequency 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few flies were present in the kitchen. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for summer months.
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; Wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be 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.
6-301.12; Priority Foundation; One handwashing sink was not equipped with paper towels. All handwashing sinks shall have an accessible hand drying provision. CDI- Paper towels were provided.
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.
3-302.11; Repeat; Observed repackaged raw beef stored above ready to eat food tall freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; In one cooler; ranch; blue cheese; and lasagna were found holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Lasagna was voluntarily discarded and dressings were placed in new refrigeration before a 4 hour period elapsed. Cooler temperature was lowered by PIC and will be monitored before using for potentially hazardous food.
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.
3-501.13; core; Raw fish inside of reduced oxygen packaging labeled to remove fish from packaging before thawing; was still sealed in the packaging and was thawed. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing or according to manufacturers instructions.
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.
4-501.11; Core; One of the prep top coolers in the kitchen is non-functional. Employees are placing food in ice baths and holding food in ice inside of the prep top during service. Equipment shall be maintained in a state of good repair. This is not a permanent solution. Owners state that they are in the process of ordering new cooler.
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
4-204.115; Priority Foundation; Repeat; There is no thermometer is provided for the hot water sanitizing dish machine. In hot water mechanical ware washing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR- EHS returning on 6/4 to ensure temperature measuring device has been provided. Full deductions will be taken if this item is repeated again.
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; Walk-in cooler fans and some areas of shelving have dust buildup. Non food contact surfaces shall be kept free of soil residue and other debris.
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.