Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Facility has oysters but when asked; was informed they do not keep the tags after selling them.- Once the last shellstock is sold; the date is placed somewhere on the tag and must be kept for a minimum of 90 days.- CDI; Educated about retaining tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days.
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.
3-302.11 (A)(4); Core - Many foods (not cooling down) in refrigerators; walk-in cooler and freezer were not covered/sealed...Except for foods that are actively cooling down; foods in storage shall be kept covered/sealed...Seal/cover foods in storage. (REPEAT)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Observed a few items in the walk in cooler that was more than 7 days old from their date marks. One going back to 2/28.- TCS foods kept more than 7 days at 41 degrees F or less shall be discarded.- CDI; items 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.
4-501.11; Core - Several wire shelves were rusty and/or peeling. Door and door frame to walk-in freezer had ice accumulation. Gaskets are torn throughout.- Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight.- Replace shelves with similar approved equipment. Remove ice from freezer door (so door can shut/seal adequately) and repair heat strip so ice does no accumulate so door shuts completely.
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; Cleaning is needed on the gaskets and door handles throughout.- Equipment shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please clean items listed and do so more frequently.
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; There was no hand towels at the handwashing sink near back prep area.- Handwashing sinks shall be provided with a 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 (A)(4); Core - Many foods (not cooling down) in refrigerators; walk-in cooler and freezer were not covered/sealed...Except for foods that are actively cooling down; foods in storage shall be kept covered/sealed...Seal/cover foods in storage. (REPEAT)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No Certified food protection manager (CFPM) present upon EHS arrival. 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 an ACCREDITED PROGRAM. Ensure there is at least one CFPM present during hours of food 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.
4-601.11 (A); Priority Foundation; Observed multiple dishes such as a blender; metal pot; and plastic containers that were deemed clean with food debris still on them.- Food contact surfaces of equipment shall be clean to sight and touch.- CDI; dishes moved to the sink 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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold hold shall maintain a temperature of 41 degrees F or less.- CDI; items moved to proper cooling location
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.
3-304.14; Core; Observed cloths being stored on counters.- Cloths stored in between uses in a chemical sanitizer shall be stored in a chemical sanitizer at the proper concentration. (50-200ppm/ Chlor)- CDI; cloths added to buckets
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 - Several wire shelves were rusty and/or peeling. Door and door frame to walk-in freezer had ice accumulation. Gaskets are torn throughout.- Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight.- Replace shelves with similar approved equipment. Remove ice from freezer door (so door can shut/seal adequately) and repair heat strip so ice does no accumulate so door shuts completely. 4-501.12; Core; Observed cutting boards with heavy scratches/holes in them.- Once no longer smooth and easily cleanable; cutting surfaces shall be resurfaced or replaced.- Please replace/resurface cutting boards.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority Foundation; The grill cook was handling ready-to-eat food items with her bare hands. There must be no bare hand contact with ready-to-eat foods. Ready-to-eat foods must be handled with clean single service gloves; clean tongs; deli tissue; or dispensing equipment. CDI.. The employee was instructed on the correct way to handle ready-to-eat food. The employee was using single service gloves.
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.
6-301.11; Priority Foundation; At the sink near the dish machine; there was no soap.- All handwashing sinks shall be provided with a supply of hand cleanser.- CDI; soap was refilled during inspection.
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 (A)(4); Core - Many foods (not cooling down) in refrigerators; walk-in cooler and freezer were not covered/sealed...Except for foods that are actively cooling down; foods in storage shall be kept covered/sealed...Seal/cover foods in storage. (REPEAT)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed multiple dishes such as a blender; metal pot; and plastic containers that were deemed clean with food debris still on them.- Food contact surfaces of equipment shall be clean to sight and touch.- CDI; dishes moved to the sink 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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F at the salsa bar.- TCS foods stored for cold hold shall maintain a temperature of 41 degrees F or less.- CDI; items had ice added around them to bring down. Please make sure that ice is filled around containers; not just on the bottom.- THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION; A FULL (3) POINTS WILL BE DEDUCTED.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; observed large container of chips being stored directly underneath two different bug zappers.- Food shall be protected from contamination.- CDI; chips were 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.
2-402.11; Core; A couple employees did not have a hair restraint.- Food employees shall wear an effective hair restraint such as a hat or hair net.- Please ensure staff wear hair nets or hats
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.
3-304.14; Core; The sanitizer buckets were way over 200ppm.- Cloths stored in between uses in a chemical sanitizer shall be stored in a chemical sanitizer at the proper concentration. (50-200ppm/ Chlor)- CDI; sanitizer was diluted
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 - Several wire shelves were rusty and/or peeling. Door and door frame to walk-in freezer had ice accumulation...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves with similar approved equipment. Remove ice from freezer door (so door can shut/seal adequately) and repair heat strip so ice does no accumulate so door shuts completely.
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.
5-501.17; Core - No covered trash can or receptacle was provided in women's bathroom...Toilet rooms used by females shall be provided with a covered receptacle/trash can for sanitary disposal...Provide required covered receptacle (should be one covered receptacle in each toilet stall OR one covered central trash can by handsink 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.
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 contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by providing example of procedures. Consider putting together a vomiting and diarrhea cleanup response kit as stated in procedures given. (REPEAT)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-501.111; Core - Green cardboard dumpster used by restaurant had missing side door and one damaged top lid. Trash dumpster also had missing top lid. One kitchen trash can was very cracked/damaged...Trash/recycling receptacles shall be kept in good repair...Have property manager contact solid waste company to replace dumpsters with ones that are in good repair with side doors and top lids attached and in place. Replace cracked kitchen trash can. 5-501.114; Core - Cardboard dumpster's drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
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.
5-202.12; Core - No hot water was available at women's bathroom sink...Hot water of at least 100F shall be provided at all handsinks...Provide required hot water at women's handsink. 5-205.11; Priority Foundation - Coats were on bowl of handsink by front ice machine...Handsinks shall be accessible at all times for employees use...CDI by removing coats from handsink bowl. NOTE: This handsink must be maintained operational at all times and not blocked by anything. 6-301.11; Priority Foundation - No soap was available at handsink by front ice machine...An adequate supply of soap shall be provided at each handsink or group of adjacent handsinks...CDI by providing soap at handsink. 6-301.12; Priority Foundation - No paper towels were available at handsink by front ice machine...An adequate supply of soap shall be provided at each handsink...CDI by providing paper towels at handsink.
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 (A)(4); Core - Many foods (not cooling down) in refrigerators; walk-in cooler and freezer were not covered/sealed...Except for foods that are actively cooling down; foods in storage shall be kept covered/sealed...Seal/cover foods in storage. (REPEAT)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core - Some black mold and build-up observed inside interior top of ice machine...Equipment such as ice bins/machines shall be cleaned frequently enough to prevent accumulation of soil and mold...Increase ice machine 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.
3-501.16(A)(1); Priority - A few hot TCS* foods were not maintained at 135F or above (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods or thoroughly stirring (rice).
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) and (B); Priority - Observed many cold TCS* foods above 41F (see temperature chart) (in make line top/bottom and front self-service area)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or putting foods in ice-water bath. (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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - A few buckets of wiping cloth sanitizer were not labeled as "sanitizer"; and one spray bottle with clear liquid (bleach?) in it was not labeled...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of materials inside...CDI by labeling sanitizer buckets and 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.
3-501.13 ; Priority Foundation - Two large containers of whole raw muscle beef were in bottom of food prep sink with small stream of water running over the top container...Food items must be thawed by using the following methods: totally submerged in water with water running over it not to exceed 70F (water flowing into an overflow); as a part of the over all cooking process; in the refrigeration unit at 41F or less...CDI by placing one of the large whole muscle containers submerged in cool water in bus tub with water flowing over it. The other large beef container was placed in refrigerator.
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
6-202.15; Core - Exterior door to restaurant had unattached self-closing device...Outer openings of food establishments shall be protected against entry of insects by solid; self-closing and tight-fitting doors...Reattach self-closing on rear establishment door.
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 - Clean plates; bowls were uncovered (some soiled with food debris) and knives were stored uncovered for customer self-service...Clean equipment; dishes; utensils shall be protected from contamination; in areas where they are not exposed to splash; and stored covered or inverted...Keep plates and bowls covered or inverted. Store silverware covered at customer self-service area.
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 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 forks and knives were uncovered on front counter for customer self-service. Some stacks of beverage cups were unprotected...Single service disposable food/beverage items/containers shall be protected from contamination...Store plastic forks and knives with handles only presented to customers; and keep disposable cups in approved dispensers or inverted and in their original 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.
4-101.19; Core - Aluminum foil was lining some kitchen shelves...Equipment nonfood contact surfaces exposed to food splash and spills shall be made of nonabsorbent; smooth and easily cleanable material...Remove foil from shelves. Consider using vinyl liners; sheet pans; etc. to protect shelving. 4-501.11; Core - Several wire shelves were rusty and/or peeling. Door and door frame to walk-in freezer had ice accumulation...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves with similar approved equipment. Remove ice from freezer door (so door can shut/seal adequately) and repair heat strip so ice does no accumulate so door shuts completely.
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.
6-501.18; Core - Undersides of men's urinal were soiled...Plumbing fixtures such as urinals; handsinks and toilets shall be kept clean...Increase urinal cleaning frequency. 5-501.17; Core - No covered trash can or receptacle was provided in women's bathroom...Toilet rooms used by females shall be provided with a covered receptacle/trash can for sanitary disposal...Provide required covered receptacle (should be one covered receptacle in each toilet stall OR one covered central trash can by handsink 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core - Light bulb in front upright refrigerator was not shielded...When food and clean equipment/utensils are exposed; light fixtures shall be effectively shielded or shatter-resistant bulbs shall be used...Effectively shield unprotected light bulb or provided shatter-resistant bulb.
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.
6-501.18; Core - Undersides of men's urinal and front/side ceramic bases of toilet were soiled...Plumbing fixtures such as urinals; handsinks and toilets shall be kept clean...Increase cleaning frequency of fixtures above.; 5-501.17; Core - No covered trash can or receptacle was provided in women's bathroom...Toilet rooms used by females shall be provided with a covered receptacle/trash can for sanitary disposal...Provide required covered receptacle (should be one covered receptacle in each toilet stall OR one covered trash can by handsink 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.
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 contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by providing example of procedures. Consider putting together a vomiting and diarrhea cleanup response kit as stated in procedures given.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11 (A)(4); Core - Several foods (not cooling down) in refrigerators and freezers and a few pans of breading were not covered/sealed...Except for foods that are actively cooling down; foods in storage shall be kept covered/sealed...Seal/cover foods in storage.; 3-304.15 (A); Priority - Observed one food worker handle raw eggs and continued to handle clean utensils without discarding contaminated gloves. The same worker with different gloves on hands touched food and then used gloved hands to touch handle of walk-in cooler. Another worker with gloved hands handled broom and proceeded to handle other things in kitchen...If used; single use gloves shall be used for only one task such as working with ready-to-eat foods or with raw animal food; used for no other purpose and discarded when soiled or damaged; or when interruptions occur in the operation...CDI by having workers discard gloves after one task and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Some stacked food containers stored as clean had old tape and sticky residues on exteriors (sticky residues on pan exteriors can stick to interiors of pans stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.; 4-602.11; Core - Large accumulation of black mold observed inside interior top of ice machine...Equipment such as ice bins/machines shall be cleaned frequently enough to prevent accumulation of soil and mold...Increase ice machine 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.
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 - Observed many cold TCS* foods above 41F (see temperature chart) (in food prep sink; make line top/bottom and front self-service area)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or putting foods in ice-water bath.
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.
3-501.18; Priority - Cooked pork pastor had date of 7/2 on it (more than 7 days ago)...Ready-to-eat TCS* foods kept more than 7 days at 41 or less shall be discarded...CDI by voluntarily discarding pork.
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 - A few buckets of wiping cloth sanitizer were not labeled as "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of materials inside...CDI by labeling sanitizer buckets.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Make line refrigeration unit was not maintaining foods at 41F or less. Air temperature was about 50F; and all TCS* foods checked in this unit (top and bottom) were above 41F (see temperature chart)...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide proper food temperatures...CDI by removing all TCS* foods from unit and properly refrigerating. Until repaired; if TCS* foods are placed in this unit; submerge food containers in ice-water baths. Only place in this unit what is needed for rapid service.; 3-501.15; Core - In walk-in cooler; cooked pasta was cooled in container with 8 inch food depth with top lid a little uncovered for cooling...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice paddles; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling method 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Some live house flies were in facility...Premises shal be kept free of insects and other pests...Rid premises of flies using methods approved for food service establishments.; 6-202.15; Core - Exterior door to restaurant had unattached self-closing device...Outer openings of food establishments shall be protected against entry of insects by solid; self-closing and tight-fitting doors...Reattach self-closing on rear establishment door.
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 - Chlorine sanitizer for wiping cloths was less than 50 ppm in two buckets; and sanitizer was very soiled/cloudy. A moist/soiled cloth was on top of counter top...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.
4-903.11(A); (B) and (D); Core - Clean plates; bowls were uncovered (some soiled with food debris) and silverware was stored uncovered for customer self-service. Plastic baskets were stored under sink drain line...Clean equipment; dishes; utensils shall be protected from contamination; in area where they are not exposed to splash; and stored covered or inverted...Keep plates and bowls covered or inverted. Do not store clean utensils/containers under waste lines. Store silverware covered at customer self-service area.
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 forks were stored in cup with food contact surfaces up and presented to user...Single service disposable food/beverage items/containers shall be protected from contamination...Store forks with handles up while in cup.
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.
4-502.11(A) and (C); Core - Some food containers and utensils were damaged/cracked...Food service equipment shall be kept in good repair...Discard damaged items.; 4-205.10; Core - Observed unapproved domestic equipment: Crockpot; Ninja blender...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility.; 4-501.11; Core - Several wire shelves were rusty and/or peeling. Upright refrigerator door gasket was torn. Door and door frame to walk-in freezer had ice accumulation...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves and gasket with similar approved equipment. Remove ice from freezer door (so door can shut/seal adequately) and repair heat strip so ice does no accumulate.
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.
5-501.111; Core - Green cardboard dumpster used by restaurant had missing side door...Trash/recycling receptacles shall be kept in good repair...Have property manager contact solid waste company to replace dumpster with one that is good repair with side doors in place.
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 - Men's bathroom door had large holes in it. Also; this bathroom had many missing toilet stall wall tiles and peeling wall paper. Back storage room had light fixtures that did not illuminate immediately...Physical facilities shall be kept in good repair...Repair men's bathroom door (or replace it) and wall surfaces. Ensure back storage room light illuminates properly.
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; The dumpster is missing a lid. Receptacles kept outside must have tight-fitting lids or doors. A new dumpster must be provided.
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.
2-201.11 (A); (B); (C); and (E); Priority; The manager on duty did not have a written 1-B form that has a list of illness if employees has not to report to work. Employees must know when to stay home from work while ill. The employees must know what steps need to be taken before they can return to work. CDI... A sample form was given to the manager on duty.
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; The Food Establishment did not have a written procedures for Employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto the surface in the Food Establishment. CDI.. A sample form was given to the manager on duty.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; The date when the last shellstock from the container was sold was not recorded on the tag. The date when the last shellstock from the container is sold or served must recorded on tog or label. CDI.. The manager recorded on the tag.
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.
4-501.114; Priority; The dish machine was showing no measurable sanitizer solution after being taken through 3 complete cycles. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The owner repaired the dish machine during the inspection. The machine was showing 100 parts per million before the end of the inspection. ; 4-601.11 (A); Priority Foundation; There were several dishes that were stored clean but were greasy to the touch. There were dishes stored as clean that had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the dish machine to be washed 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; The sanitizer solution was above 200 parts per million in one bucket. Chemical sanitizer applied to Food-Contact Surfaces must meet requirements to the Food Code. CDI... The sanitizer was corrected to 100 parts per million.
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.
5-205.15; Priority; Repair the leak under the three compartment sink and ladies restroom sink. All plumbing systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; There were several blown light bulbs in the kitchen. There must be at least (50 foot candles) at a surface where a Food Employee is working with Food or working with Utensils or Equipment such as knives; slicers; grinders; or saws where Employee safety is a factor.
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.