4-601.11(A); Priority Foundation; Observed multiple utensils that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to dish 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 some foods (see chart above) that were above 41 degrees F.- Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less.- CDI; items moved to walk in. Gasket was missing on this cooling unit which probably contributed to temperatures being out.
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 - Many clean food pans; sheets and containers were stacked while wet...Clean equipment and utensils shall be stored so they are not exposed to splash; dust or other contamination and stored in self-draining position that allows air drying...Separate clean pans and containres so they completely air dry before stacking.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; The toaster for breakfast has a cover that is damaged and needs replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the cover.
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; Freezer interiors; mats in walk in freezer; and handles throughout have buildup of debris.- Equipment and nonfood contact surfaces of equipment shall be kept clean.- Increase frequency of cleaning
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(A); Priority Foundation - Observed several food pans (many stacked together) stored as clean with food debris on them and some with stickers on pan exteriors (stickers 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 dish washing 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; Gaskets throughout; shelving in walk in; and handles throughout have buildup of debris.- Equipment and nonfood contact surfaces of equipment shall be kept clean.- Increase frequency of cleaning
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11 (A); Priority Foundation; One handsink was blocked by a trashcan.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.-CDI; trashcan was moved to prevent blockage.
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 - Observed several food pans (many stacked together) stored as clean with food debris on them and some with stickers on pan exteriors (stickers 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 dish washing area. THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION A FULL (3) POINTS WILL BE DEDUCTED.
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 items (see chart above) were below 135 degrees F.- TCS foods being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; items were voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed employee empty hot holding container of egg against trashcan and place back to be used.- Food shall be protected from contamination.-CDI; pan was sent to dish area and PIC educated employee.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-903.11(A); (B) and (D); Core - Many clean food pans; sheets and containers were stacked while wet...Clean equipment and utensils shall be stored so they are not exposed to splash; dust or other contamination and stored in self-draining position that allows air drying...Separate clean pans and containres so they completely air dry before stacking.
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 4-601.11(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 shelving in upright freezer; soiled shelving; and soiled handles throughout prep area.- Equipment and nonfood contact surfaces of equipment shall be kept clean.- Increase frequency of cleaning for items that get buildup easily.
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 - Observed several food pans (many stacked together) stored as clean with food debris on them and some with stickers on pan exteriors (stickers 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 dish washing 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)(1); Priority - Cut of macaroni & cheese in hot holding drawer was at 132F...After properly cooking or reheating; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by voluntarily discarding mac & cheese.
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(B); Core - Quaternary ammonium sanitizer concentration in wiping cloth buckets checked was less than 150 ppm (should be 150-400 ppm). Also; bucket of wiping cloth sanitizer was next to stack of disposable food boxes...Moist or soiled wiping cloths shall be kept in approved clean sanitizer (at correct concentration) between uses. Buckets of sanitizer shall be stored to prevent contamination of food; clean food equipment/utensils and disposable food/beverage containers...Store moist/soiled wiping cloths as stated above; and sanitizer buckets are to be stored below and away from food; equipment; etc.
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 - Many clean food pans; sheets and containers were stacked while wet...Clean equipment and utensils shall be stored so they are not exposed to splash; dust or other contamination and stored in self-draining position that allows air drying...Separate clean pans and containres so they completely air dry before stacking.
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.
4-501.12; Core - Several cutting boards at salad prep area had deep knife cuts...Cutting boards that have knife cuts and gouges that cannot be easily cleaned and sanitized shall be resurfaced or replaced...Resurface or replace damaged 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of rinsing and sanitizing sinks of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp 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 4-601.11(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 interior bottoms of upright refrigerator/freezer in main food prep area; shelving in dry storage and dish area; dunnage racks in walk-in freezer; undersides of 3-comp sink drainboards...Equipment and utensils nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/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.
6-302.11; Priority Foundation - One of the toilet stalls in women's bathroom had no toilet paper...Toilet paper shall be supplied at each toilet...CDI by replacing toilet paper at toilet.
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 - Observed soiled wall and pipes behind/under 3-compartment sink. Several kitchen ceiling vent grates were dusty; and floor mats/flooring in walk-in freezer were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (A); Core - Observed a few covered employees' beverages stored above food...Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination...Relocate beverages to area where they are below and away from food and clean equipment and utensils.
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.
2-401.11; Core - Observed several properly located employee beverages without lids/covers on them...Food employees shall drink from a closed (covered) beverage container...Keep employee beverages covered.
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.
3-304.11; Priority - Bottom of lettuce container was directly touching lettuce in container below (stacking together)...Food shall only contact surfaces of equipment and utensils that are properly cleaned and sanitized...CDI by removing bottom of container from top of lettuce leaves.
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 - Some cold TCS* foods were above 41F on sandwich make line (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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.
3-304.12; Core - Handles of scoops for grated cheese and a spice were touching the food...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be kept on dry; clean surface OR in food with handle extending out of food...CDI by properly storing scoops.
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.
4-903.11(A); (B) and (D); Core - Several clean sheet pans; trays and food pans were stacked while wet. Clean pans used for raw chicken were stored on bottom shelf just a short distance from soiled raw chicken pans stored below (observed raw chicken splattering on bottom of shelf). Observed clean shake machine brushes stored with key chain band (not in clean location)...Clean equipment and utensils shall be stored so they are not exposed to splash; dust or other contamination and stored in self-draining position that allows air drying...Separate clean pans so they completely air dry before stacking; and do not store clean pans near soiled chicken pans. Store shake machine brushes in clean; sanitized container or area away from sources of contamination.
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.
4-205.10; Core - At all soda dispensing stations with ice bins below; when ice bin lids are open; soda can still be dispensed from above. When approved equipment is dismantled in some way (no longer works according to how it was manufactured to work); it becomes unapproved equipment...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-603.16; Core - After washing utensil at 3-comp sink; observed worker place utensil directly into sanitizer. Also; worker did not completely rinse off all soap from utensils before placing into sanitizer...After washing; food equipment and utensils shall be rinsed with water (removing all soap) before sanitizing...CDI by having worker adequately rinse utensils before sanitizing.
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 - Significant ice build-up was observed in bottom interior and top of upright freezer by fryer area. Some old stickers/protective plastic were on utensils/pans exteriors...Equipment and utensils nonfood contact surfaces shall be kept clean...Remove ice from freezer interiors; and remove all plastic/stickers from pans/containers.
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.