4-601.11 (A); Priority Foundation; Observed pans and plastic containers that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be cleaned
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core; Observed wet stacking of dishes.- Once cleaned and sanitized; equipment shall be stored in a self draining position that allows for air drying.- Please find a method to have dishes air dry.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
6-501.11; Core - Ice build-up was around walk-in freezer door frame. Sink at main cook line on dishes side leaking.- Physical facilities shall be in good repair.- Please repair the walk in freezer so there is no ice buildup
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 pans and plastic containers that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be cleaned
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core - Many clean food containers; pans; flat sheet pans; etc. were stacked while wet. Some clean utensils/dishes were stored with uncovered/unprotected food contact surfaces...Clean food containers and equipment shall be stored where they are not exposed to splash and other contamination and in a self-draining position that allows air dry and covered or inverted...Separate wet stacked food containers so they completely air dry before stacking; and invert or cover clean utensils/dishes.
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; Very minor cleaning is needed on the hoods and the chicken hot hold station.- Equipment nonfood contact surfaces shall be kept clean.- Please clean hoods and increase 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.
6-501.11; Core - Ice build-up was around walk-in freezer door frame and on freezer interior back wall and evaporator lines.- Physical facilities shall be in good repair.- Please repair the walk in freezer so there is no ice buildup
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 - (REPEAT) Found many stacked food containers and pans stored as clean had food debris and particles on interiors and exteriors as well as old stickers and sticky resides on container/pan exteriors (old stickers/sticky residues on container 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 to be cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product...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.
3-302.12; Core - Some bottles/containers of sauces; dressings; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food.- CDI; items were labeled during inspection
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.
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; Very minor cleaning is needed on the hoods.- Equipment nonfood contact surfaces shall be kept clean.- Please clean hoods and increase 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.
4-601.11 (A); Priority Foundation - (REPEAT) Found many stacked food containers and pans stored as clean had food debris and particles on interiors and exteriors as well as old stickers and sticky resides on container/pan exteriors (old stickers/sticky residues on container 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 to be cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1); Priority - (REPEAT) Chicken strips; boneless chicken and corn on cob in hot holding/steam table areas were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served or time as a public health control (TPHC) procedure can be used...CDI by reheating foods and providing and explaining TPHC procedure to PIC.
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 - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product...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.
4-204.112; Core - A few reach-in refrigerators had no thermometers inside or on exterior front/side (easily seen)...Mechanical refrigerators shall have indicating thermometers located in warmest part of unit or on exterior display...CDI by placing thermometers inside refrigerators. Air temperature shall be 41F or less.
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.
2-402.11; Core - One employee in cooking area had no restraints to effectively cover hair on head and beard on face...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct employee to don hair restraints as required.
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.
4-903.11(A); (B) and (D); Core - Many clean food containers; pans; flat sheet pans; etc. were stacked while wet. Some clean utensils/dishes were stored with uncovered/unprotected food contact surfaces...Clean food containers and equipment shall be stored where they are not exposed to splash and other contamination and in a self-draining position that allows air dry and covered or inverted...Separate wet stacked food containers so they completely air dry before stacking; and invert or cover clean utensils/dishes.
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 - (REPEAT) Three-compartment sink far left sink and another sink had cracks in upper sink rims. Some interiors wire shelves in refrigerators were rusty/peeling...Food service equipment shall be kept in good repair...Re-solder/re-weld sinks to seal cracks (do not use caulk to seal cracks). Replace damaged shelves with similar approved shelving (ANSI/NSF certified). 4-502.11(A) and (C); Core - (REPEAT) At least one food containers was cracked...Food service utensils shall be kept in good repair...Discard damaged item.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; exterior/interior vent grates on refrigerators; food pass through areas (undersides); dishwashing area counter/table undersides; sink drainboard undersides...Equipment 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.
6-501.11; Core - (REPEAT) Ice build-up was around walk-in freezer door frame and on freezer interior back wall and evaporator lines. Grout was missing between some floor tiles; and caulk was missing/peeling in corners of vent hoods and between handsinks and adjacent splash guards...Physical facilities shall be maintained in good repair...Repair any air leaks into freezer and condensation leaks and replace missing tile grout and caulk where needed. 6-501.12; Core - (REPEAT) Vent hood stacks above dish machine were somewhat soiled; and ice was on freezer door/door frame...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above; and remove accumulated ice.
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.
2-301.14; Priority - Observed worker with gloved hands handle raw chicken with breading; discard gloves and then immediately proceed to handle clean portion cup (switching to working with ready-to-eat items)...Hands shall be washed when switching between working with raw animal foods and working with ready-to-eat foods...CDI by having worker wash hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-602.11; Core - Bottom interiors of ice machine ice bin had some pink and black mold build-up (ice chute areas and on ice bin wall upper corners/walls)...Equipment such as ice machine shall be cleaned frequently enough to prevent mold build-up...Increase ice machine cleaning frequency.; 4-601.11 (A); Priority Foundation - Several stacked food containers and lids being stored as clean had food debris on them and/or old stickers and sticky resides on container exteriors (old stickers/sticky residues on container 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 to be cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1); Priority - Some chicken patties and small portion of alfredo sauce were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product before serving...CDI by reheating patties and thoroughly stirring alfredo sauce.
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.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Covered beans from can and cooked ribs (individually plastic wrapped) were cooling from room temperature preparation this morning and still had not reached 41F (after almost 4 hours--see temperature chart). Beans were in covered stacked containers. Cooked penne pasta (cooked and cooled today) were cooling from this morning preparation and had not cooled below 70F in some middle parts...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; adding ice as ingredient; using rapid cooling equipment (freezer; ice wands/paddles); and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling methods 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.
3-302.12; Core - Some bottles/containers of sauces; dressings; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
3-304.14; Core - Quaternary ammonium sanitizer (Oasis 146) in wiping cloth sanitizer buckets was less than 150 ppm (required minimum for type of sanitizer used); and several moist/soiled cloths were not submerged down inside sanitizer...Moist or soiled wiping cloths shall be kept down inside in approved (at proper concentration) clean sanitizer between uses...Store moist/soiled wiping cloths as stated 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.
4-903.11(A); (B) and (D); Core - Many clean food containers were stacked while wet; and two large ice buckets and several bowls were stored with food contact sides up. Some bowls had food debris in them...Clean food containers and equipment shall be stored where they are not exposed to splash and other contamination and in a self-draining position that allows air dry and covered or inverted...Separate wet stacked food containers so they completely air dry before stacking; and invert ice buckets and bowls.
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 - When ice bin lid under soda dispensing machine is open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactive devices on ice bin lid so that when lid is open; soda cannot be dispensed from above.; 4-501.11; Core - Many shelves throughout facility were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving (ANSI/NSF certified).; 4-502.11(A) and (C); Core - A few food containers; lids and dispensing tongs were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 - About 12 holes in upper water spray arm and a few on bottom spray holes in dish machine were blocked with food and/or debris. Also; some parts of dish machine interiors had lime/calcium build-up...Warewashing machine shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure equipment performs its intended function...Increase cleaning frequency of dish machine interiors.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; food pass through areas; refrigerator interiors; door frames; hinges and gaskets; speed racks; dishwashing area counter/table undersides; sink drainboard undersides...Equipment 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.
6-501.18; Core - Men's bathroom urinal undersides were soiled...Plumbing fixtures shall be maintained clean...Increase urinal 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.
5-501.114; Core - One dumpster drain had missing plug...Trash/recycling receptacles with drain holes 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.
6-501.12; Core - Observed soiled walls behind dish machine and ice machine and soiled vent hood stacks above dish machine. Ice was on freezer exteriors walls and by door...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above; and remove accumulated ice.; 6-501.11; Core - Ice build-up was around walk-in freezer door and on wall bottom exteriors of freezer (walk-in cooler side). Ice was also on walk-in freezer evaporator lines; and grout was missing between many floor tiles...Physical facilities shall be maintained in good repair..Repair air leaks into freezer; condensation leaks and replace missing tile grout.
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; Core - Covered employee beverage was on shelf above clean equipment/food prep table...Areas designated for employees to eat and drink shall be located to prevent contamination of food and clean equipment/utensils...CDI by removing employee beverage.
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.
4-501.114; Priority; The dish machine was showing no measurable sign of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount is being used. The repair company has been called to repair the machine. A return visit will be made to see if the item has been corrected. The dishes can be washed in the dish machine but must be sanitized in the three compartment sink until the machine is repaired. ; 4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. There has been a great improvement on the cleaning of the dishes. CDI.. The dishes were placed at the three compartment sink 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; In the walk-in freezer there were several shelves with frost and ice on them. Food must be stored in a clean; dry location. Food must be stored in a manner to prevent contamination. This is a repeat item.
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.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. ; 4-903.11(A); (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes were stored in a container with water in the bottom of the container. Clean dishes must be stored in a clean; dry location. Clean dishes must be stored where they are not exposed to splash; dust; or other 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.
4-501.11; Core; There was a large amount of frost around the door of the walk-in freezer. All equipment must be maintained in a state of good repair. This has been a repeat item on the last two 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The sanitizer drain boards had debris on them. Throughout the day clean the sanitizer side of the dish machine area at a frequency necessary to prevent recontamination of equipment and utensils.
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; Clean the shelves in the walk-in freezer to remove the frost and ice. Clean around the door on the walk-in freezer. Clean the air drying shelves to remove the debris. Clean around the cooking equipment. Equipment shall be kept free of an accumulation of Food 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; There was an employee drink and fries above clean plates on the serving line. There was some employee food above food in walk-in cooler. Areas must be designated for Employee to eat and drink that prevent the contamination of Single-Service-Items; Food; Equipment; and Linens. CDI... The items were placed in the trash can.
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.