5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in the front has been replaced and a new refrigerator added. The space is tight for access. Towels are not yet available at the new sink. Clear access to the handwashing sink must be available. Consider replacing the corner table to the far right with the sandwich press with a smaller table to allow the equipment to be shifted to the right. Additional work is planned tomorrow for the handwashing 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Walls need cleaning throughout. Clean the wall above the food preparation sink.
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 4-703.11 Hot Water and Chemical - Methods (P) Observed employee dip hotel pan into sanitizer and immediately set on drain board. After cleaningCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11 Hot Water and Chemical - Methods (P) Observed employee dip hotel pan into sanitizer and immediately set on drain board. After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. Utensils must remain in sanitizer for a minimum of 1 minute contact time. CDI- Training provided during inspection; signage provided.
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) (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) Falafel was hot holding at 110F. Maintain TCS foods in hot holding at 135F or above. CDI- Person in charge discarded Falafel into trash can as corrective action. Noted- other TCS hot hold foods were well above 135F.
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 3-501.15 Cooling Methods (Pf) Pickled onions cooling in ice bath 87F after one hour coolingFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Pickled onions cooling in ice bath 87F after one hour cooling; at one hour fifty minutes pickled onions were at 74F. Upon stirring pickled onions temperature dropped to 64F. Food product is not being stirred adequately during the cooling process. Stir food frequently as discussed. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Upon request the food was stirred; temperature dropped below 70F within 2 hours. It was noted that ice bath was correctly constructed. Educational cooling sticker was provided. Train employees to stir cooling foods (pickled onions) frequently .
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 2-303.11 Prohibition - Jewelry (C) Observe jewelry and nail polish on food handlers hands and wrist. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C) Observe jewelry and nail polish on food handlers hands and wrist. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI - education provided. Employees donned 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.
notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice bin lid and liner has cracked plastic. Repair or replace as needed to maintain equipment in good repair. Walk-in Cooler door handle is roughCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice bin lid and liner has cracked plastic. Repair or replace as needed to maintain equipment in good repair. Walk-in Cooler door handle is rough; replace to be smooth and cleanable. Observed two broken bar stools in dining room. Maintain 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.
5-501.13 Receptacles (C) Trash compactor is leaking dumpster juices. Receptacles for refuse; recyclables; and returnables shall be durable; cleanable; insect- and rodent-resistant; leakproof; and non-absorbent. Have compactor changed out with one which does not leak. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Observed much litter; gloves; metal air grate; and wet boxes around compactor. Place litter into compactor; clean up pavement around compactor.
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 4-601.11(A) Grill Station built-in side table is not clean. Move items stored on the food preparation surface and remove unclean build-up. Clean sidesCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Grill Station built-in side table is not clean. Move items stored on the food preparation surface and remove unclean build-up. Clean sides; signs; pans; etc. Maintain the grill station clean and free of build-up. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Cleaning was conducted during today's 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.
4-402.11 Grill Station that is built-in has gaps in the metal and loose caulk; especially on the left side; that is not in cleanable condition. Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Restore this food area to cleanable condition. . . Walk-in Cooler Door Handle is rough; deteriorating. Replace walk in cooler door handle to be smooth and easy-to-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 4-602.13 Nonfood Contact Surfaces (C) Glass Walk in Cooler Doors are not clean. Clean surrounding surfaces and remove unclean build-up. . Knife magnet on the wall needs cleaning. . Supports and low portions of sneeze-guard need cleaning. . Remove build-up trapped between the register and equipment. Improvements in cleanliness observedCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Glass Walk in Cooler Doors are not clean. Clean surrounding surfaces and remove unclean build-up. . Knife magnet on the wall needs cleaning. . Supports and low portions of sneeze-guard need cleaning. . Remove build-up trapped between the register and equipment. Improvements in cleanliness observed; continue to clean specified areas.
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 (C) Walls need cleaning throughout. Ceiling vents has black dust and microbial growth. Increased thorough cleaning is needed on the walls and vents.
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 4-501.114 New Dish Machine is using / dispensing no sanitizer. Dish machine was emptiedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 New Dish Machine is using / dispensing no sanitizer. Dish machine was emptied; primed; run several times; etc and uses no sanitzer in the final rinse. Maintain sanitizer at correct concentrations when being used to sanitize. -P Ecolab was called for servicing and will arrive soon. . . Sink sanitizer is too strong. Have Quat adjusted to proper range also. Use test strips daily to verify presence of sanitizer.
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) Drop in Refrigerator near the register is not functioning. Tomatoes 48.5F. Maintain TCS foods in cold holding at 41F or less. -P Repair is needed. Some ice is being used in the unit todayFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Drop in Refrigerator near the register is not functioning. Tomatoes 48.5F. Maintain TCS foods in cold holding at 41F or less. -P Repair is needed. Some ice is being used in the unit today; but minimal to no contact with pans of food. . . Food inside the walk in cooler is above 41F. Delivery was reportedly received 7 hours late and compressor was reportedly not on the delivery truck. Since all food inside the walk in cooler is above 41F; the likely explanation is that food was received above 41 degrees F this morning. Use your thermometer to verify food is 41F and colder when delivered. Monitor food temperature inside the walk in cooler. Coldest temperature inside the walk in cooler is raw chicken at 41.4F. Tomato 43.8F; Steak 43F; broccoli 55F; Feta 65F; Ground Lamb 42F. Plastic lids were lifted to facilitate cooling by increasing air flow. Area manager and delivery company were contacted for correction. Time as a Public Health Control was discussed extensively as a back-up plan until 41F is maintained.
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 (Pf) Few house flies observed today. Maintain serving line free of flies. discussed
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 4-502.11 (A) and (C) Good Repair - Utensils (C) Rice cover is badly broken with stickers. Replace lid to be in good repair and cleanable (remove stickers). . . Walk in cooler door handle is rough. Replace handle or otherwise provide a smooth surface. . . Can Opener is producing metal shavings and is not clean. Replace blade as needed. . . Drop in Refrigerator near the register is not workingCleaning and sanitizing
4-502.11 (A) and (C) Good Repair - Utensils (C) Rice cover is badly broken with stickers. Replace lid to be in good repair and cleanable (remove stickers). . . Walk in cooler door handle is rough. Replace handle or otherwise provide a smooth surface. . . Can Opener is producing metal shavings and is not clean. Replace blade as needed. . . Drop in Refrigerator near the register is not working; not keeping food cold. Repair or replace refrigerator. Maintain equipment and utensils 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.
4-601.11(A); Priority Foundation; Several metal containers stacked on clean dish shelf with food debris and greasy residue on the insides of the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during 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.
4-903.11(A); (B) and (D); Core; Several metal dishes stacked with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes moved and stacked pyramid-style on drainboard at three compartment sink during inspection.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions; Core; Walls behind three compartment sink above sink back and on walls below soiled with black residue buildup. Physical facilities such as floors; walls and ceilings shall be cleaned as often as necessary to maintain clean. Clean these walls 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.
4-602.11; Core; Outside edges of soda nozzles at soda machine have minor residue buildup. In equipment such as ice bind; and beverage dispensing nozzles and enclose components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean the soda nozzle area 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.
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; Marinating raw honey chicken and lamb in reach-in cooler near prep area at 50-52F. Ambient air in this cooler at 54F. Hummus and eggplant in make line cooler over fill line and product on top is above 41F; but food product towards the middle/bottom of container at 41F. TCS (Time/Temperature controlled for Safety) foods shall be held cold at 41F or below. Educated about fill line on containers and keeping lids on items when not actively busy. Items moved to walk-in cooler and work order put in for reach-in cooler during inspection. No repeat points taken due to different cooler from previous inspection; but full points may be taken on next inspection for repeat cold holding violations.
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.
4-903.11(A); (B) and (D); Core; A few metal dishes stacked with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes moved and stacked pyramid-style on drainboard at three compartment sink during inspection. No points deducted.
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; Glass doors to walk-in cooler pops open when walk-in main door is closed. Metal strip along bottom hanging off. Equipment components such as doors; seals; hinges; fasters and other components shall be kept intact; tight and adjusted to manufactures specifications. Ensure this is repaired to keep door closed.
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; Bottoms of reach-in coolers and hot holding cabinet with food debris along the bottom and inside door. Glass doors to walk-in cooler have food debris along the track. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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; No paper towels are available in the women's room. Toilet paper is not in the dispenser (loose near both men's and women's toilet ~ risk for spreading Shigella). Provide paper towels at all handwashing sinks; toilet rooms. Towels added upon request.
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; Produce sink is not clean with thick gummy film coating the interior sink basin. This was observed on the last three inspections also. . Preparation Table with scale; mixer; to the left of the rice warmers is not clean. . Table sealed into the cove/wall area in the chicken preparation area has thick black unclean build up. Use detergent and scrub pad to clean these food preparation surfaces after each use. After cleaning and rinsing; apply sanitizer and allow to air dry. Cleaning directed during 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.
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; Continental Refrigerator (dip cooler) is not holding food at safe temperature as required. Hummus 48.5F; Eggplant 55F; Crazy Feta 47F. Maintain at 41F and colder. . . True Refrigerator in the front has several pans of red peeper hummus at 46F on the bottom shelf. Food was removed from the refrigerators and Service request/work order placed. We discussed holding food labeled on a four hour TPHC.
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
3-305.11; Core; Shelves inside the walk in cooler are not clean with fuzzy microbial growth underneath. Extensive cleaning of the walk in cooler and dip refrigerator is needed. Store food in clean areas.
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.
4-501.11; Core; Glass walk in cooler door opens each time the large door is closed and remains open. Handle is loose; not secure. Prep sink faucet to the left of the rice cooker drips and is loose. 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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cleaning needed throughout. Clean the shelf where cutting boards are stored. Pick up area is not clean. Clean all equipment and maintain 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.
6-501.12; Core; Walls are not clean. Vent above the chicken cutting area is not clean (at the vent). Maintain physical facilities 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.
4-601.11 (A); Priority Foundation; Produce washing and preparation sink is not clean. There is an unclean film coating interior sink basin. Use soapy water; detergent to clean the sink after each use. After cleaning and rinsing; apply sanitizer. Employees were instructed to use the soapy water from ware washing sink today to clean the vegetable sink.
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; Sanitizer is too strong. Sanitizer shall meet the requirements specified in 40 CFR 180.940 . Use Test Strips to monitor concentration. Solution was manually diluted 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.
4-501.12; Core; Some cutting boards are fuzzy; not in good condition. Scrape orange residue; fuzzy finish and brown discoloration. Cutting boards shall be smooth and cleanable. . . Ice Machine is pooling water above the stored ice and rusty in areas. Some spongy; soft components have unclean residue. Maintain ice machine 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.
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; Small refrigerator in the front outside the walk-in cooler is not clean. Glass doors to the walk-in cooler are not clean; surfaces below the doors; etc. Shelves in the kitchen for pans are not clean. Maintain equipment 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.
6-501.12; Core; Grout is missing; worn away between floor tiles. Repair to the floor is needed to provide a smooth washable finish. . Table has separated from the wall where chicken is cut and sealant remains. Wall is not clean. Remove sealant and keep the wall clean. Table does not need to be sealed to the wall in this area if it can be effectively 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.