2-402.11; Core; Employee's were cooking wings in the fryer and prepping food in the back without a hairnet or hair restraint.- 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.- Please make sure a hair restraint is in use before handling food.
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.
4-501.11; Core - (REPEAT) Several wire shelves were rusty/peeling; and some refrigerator/freezer door gaskets were damaged...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and gaskets with similar approved shelving.
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.
4-602.13; Core; Most of the equipment in the kitchen needs cleaning due to buildup of debris and other residue. The shelving; sides of cooking equipment; doors; door handles; hoods; pipes; etc...- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment throughout facility.
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 - (REPEAT) Observed soiled ceiling tiles; walls; floors; floor drains; ventilation hood with filters and light shields; bathroom door sides/edges; door frames and light switch covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core - (REPEAT) Baseboard tiles under cooking line and baseboards/threshold by walk-in cooler door were damaged.- Physical facilities shall be in good repair.- Please repair items listed
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
3-305.11; Core; Observed multiple containers of raw chicken being stored directly on the floor in the walk in cooler.- Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.- CDI; items were moved to shelves.
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; Employee's were cooking wings in the fryer and prepping food in the back without a hairnet or hair restraint.- 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.- Please make sure a hair restraint is in use before handling food.
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.
4-501.11; Core - (REPEAT) Several wire shelves were rusty/peeling; and some refrigerator/freezer door gaskets were damaged...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and gaskets with similar approved shelving.
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.
4-602.13; Core; Most of the equipment in the kitchen needs cleaning due to buildup of debris and other residue. The shelving; sides of cooking equipment; doors; door handles; hoods; pipes; etc...- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment throughout facility.
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 - (REPEAT) Observed soiled ceiling tiles; walls; floors; floor drains; ventilation hood with filters and light shields; bathroom door sides/edges; door frames and light switch covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core - (REPEAT) Baseboard tiles under cooking line and baseboards/threshold by walk-in cooler door were damaged.- Physical facilities shall be in good repair.- Please repair items listed
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.
3-302.11; Priority; Observed raw chicken and beef being stored over top of ready to eat foods in the walk in cooler.- Foods shall be stored according to final cook temperature and to prevent cross-contamination- CDI; items rearranged
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Observed TCS food (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; unit was turned down and temperatures began to go down.
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.
3-501.17; Priority Foundation - (REPEAT) A few ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (cooked pork; etc.)...RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - (REPEAT) Observed an open 2 to 3 three inch gap in plexiglass; and exterior back door was open. Also; rear exterior door was not self-closing...Outer openings shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors; walls and ceilings and providing solid; self-closing and tight-fitting doors...Close gap under back screen door to keep insects/rodents from entering facility. Provide self-closing device for rear 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.
2-402.11; Core; Employee's were cooking wings in the fryer and prepping food in the back without a hairnet or hair restraint.- 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.- Please make sure a hair restraint is in use before handling food.
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.
4-501.11; Core - (REPEAT) Several wire shelves were rusty/peeling; and some refrigerator/freezer door gaskets were damaged...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and gaskets with similar approved shelving. 4-502.11(A) and (C); Core - (REPEAT) Some food storage containers were damaged/cracked as well as rice cookers...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.
4-602.13; Core; Most of the equipment in the kitchen needs cleaning due to buildup of debris and other residue. The shelving; sides of cooking equipment; doors; door handles; hoods; pipes; etc...- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment throughout facility.
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) Baseboard tiles under cooking line and baseboards/threshold by walk-in cooler door were damaged. Caulk was damaged between some sinks and wall surfaces. Back storage room had missing/damaged ceiling tiles...Physical facilities shall be kept in good repair...Repair/resecure damaged tiles; seal/caulk tiles; and replace damaged caulk. Replace ceiling tiles where needed. 6-501.12; Core - (REPEAT) Observed soiled ceiling tiles; walls; floors; floor drains; ventilation hood with filters and light shields; bathroom door sides/edges; door frames and light switch covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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.
3-302.11; Priority - In reach-in freezer; raw repackaged chicken was stored above cooked pork and raw ground pork...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation - A few knives and food containers stored as clean were soiled...Equipment food contact surfaces and utensils shall be clean to sight and touch...CDI by placing soiled items at 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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Some cold TCS* foods were above 41F--particularly raw chicken wings (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or cooking foods. NOTE: In make line top; do not overfill food containers above chill lines. Use calibrated thermometer to ensure foods are 41F or less BEFORE placing them in top unit. Where possible; keep lid closed and covering food when not using food.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation - (REPEAT) A few ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (cooked pork; etc.)...RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
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.
3-501.13; Priority Foundation - (REPEAT) Raw beef in box and raw shrimp were thawing on counter/drainboard at room temperature (temperatures of food were below 41F)...To properly thaw TCS* food; refrigerate at 41F or less OR completely submerge food under cool running water (70F or less) with sufficient velocity to float off loose particles into an overflow OR as part of cooking process...CDI by properly thawing 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 - (REPEAT) Some containers of dry foods; bottles of sauces; spices; 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. NOTE: Label foods with English names and in any other language; if desired.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - (REPEAT) Observed an open 2 to 3 three inch gap in plexiglass; and exterior back door was open. Also; rear exterior door was not self-closing...Outer openings shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors; walls and ceilings and providing solid; self-closing and tight-fitting doors...Close gap under back screen door to keep insects/rodents from entering facility. Provide self-closing device for rear 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 - (REPEAT) Container of wiping cloth sanitizer had soap in it. A few moist; in-use wiping cloths were on counter tops...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. Do not add soap or detergent to bleach-water solution for cloths
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.
4-101.19; Core - Some old cardboard was lining shelving...Equipment nonfood contact surfaces subject to spills and splash shall be made of nonabsorbent and smooth materials...Remove cardboard from shelving. Consider using nonabsorbent vinyl liners or mats. 4-205.10; Core - (REPEAT) A domestic Instant Pot pressure cooker was in kitchen; and a Dewalt maintenance drill was in storage near long metal mixer piece...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 establishment. The Dewalt drill can only be used for maintenance and repairs in facility--not for preparing food. 4-501.11; Core - (REPEAT) Several wire shelves were rusty/peeling; and some refrigerator/freezer door gaskets were damaged...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and gaskets with similar approved shelving. 4-502.11(A) and (C); Core - (REPEAT) Some food storage containers were damaged/cracked...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.
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 very soiled wire and solid metal shelves (including under shelves); dunnage racks; speed racks; food prep equipment/fryers exteriors; freezer interiors; make line top lids; equipment door handles; dry food storage container exteriors and their lids; sink drainboard undersides...Equipment nonfood contact surfaces shall be kept free of dirt; food residues and other debris accumulation...Increase cleaning frequency of equipment 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) Baseboard tiles under cooking line and baseboards/threshold by walk-in cooler door were damaged. Caulk was damaged between some sinks and wall surfaces. Back storage room had missing/damaged ceiling tiles...Physical facilities shall be kept in good repair...Repair/resecure damaged tiles; seal/caulk tiles; and replace damaged caulk. Replace ceiling tiles where needed. 6-501.12; Core - (REPEAT) Observed soiled ceiling tiles; walls; floors; floor drains; ventilation hood with filters and light shields; bathroom door sides/edges; door frames and light switch covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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
6-303.11; Core - (REPEAT) Lighting was dim under vent hood (lights were not on while cooking was taking place below) and in walk-in cooler...Lighting intensity shall be at least 50 foot-candles (fc) on food preparation surfaces; including cooking surfaces and at least 10 fc at 30 inches above floor in walk-in cooler...Keep lights on under hood when cooking if taking place underneath. Increase lighting as stated above. 6-202.11; Core - (REPEAT) Freezer light bulb was not protected or shatter-resistant...Where food is exposed; light fixtures shall be effectively shielded...Effectively shield light bulb or provide shatter-resistant or shatter-proof light 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.
3-101.11; Priority - A few live insects were somewhat buried inside large container of flour...Food shall be safe and unadulterated...CDI by removing insects from flour. NOTE: Ensure containers with dry foods are completely sealed when not in use.
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.
3-302.11 (A)(4); Core - Several foods in refrigerated storage (not in cooling process) and in dry storage were not covered or containers were not sealed (chicken; egg rolls; dry foods; etc.)...Food shall be protected from cross contamination by covering/sealing them...Cover/seal foods while in storage.; 3-302.11; Priority - In walk-in cooler; raw chicken was stored above containers of onions...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing foods.
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 - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: In make line top; do not overfill food containers above chill lines. Use calibrated thermometer to ensure foods are 41F or less BEFORE placing them in top unit. Keep lid closed and covering food when not using food.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Containers of cooling fried chicken wings and general tso chicken had more than 6 inch food depth...TCS* foods shall be cooled using shallow containers or sheet pans (2-4 inch food depth); rapid cooling equipment (freezer; etc.); separating food into smaller or thinner portions; and/or loosely covering or completely uncovering cooling foods 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.
3-501.13; Priority Foundation - On food prep sink drainboard; raw chicken on sheet pans was frozen in middle but at 55F on outer parts...To properly thaw TCS* food; refrigerate at 41F or less OR completely submerge food under cool running water (70F or less) with sufficient velocity to float off loose particles into an overflow OR as part of cooking process...CDI by placing chicken into cooler.
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 containers of dry foods; bottles of sauces; spices; 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. NOTE: Label foods with English names and in any other language; if desired.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Observed an open 2 to 3 three inch gap between bottom of back screen door and floor; and exterior back door was open. Also; rear exterior door was not self-closing...Outer openings shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors; walls and ceilings and providing solid; self-closing and tight-fitting doors...Close gap under back screen door to keep insects/rodents from entering facility. Provide self-closing device for rear 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 - Container of wiping cloth sanitizer was soiled/cloudy (but at correct chlorine concentration). One moist wiping cloth was on counter top...Moist or soiled wiping cloths shall be kept in approved 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.
3-304.12; Core - Dispensing utensils in some containers of dry foods were small cups without handles...During pauses in food operation or dispensing; food preparation and dispensing utensils shall be stored on dry; clean surface OR in food with handles extending out of food OR in hot water at 135F or above...Do not store cups without handles in foods. Only use food dispensing utensils with extended handles.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Some large soy sauce pails and their lids were being reused for food storage...Single use articles such as soy sauce pails shall not be reused for food storage...After soy sauce is removed from pains; do not use pails for storing other foods. They can be used for old grease/oil; trash and other maintenance uses.
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 had deep knife cuts and dark/discolored stains...Cutting boards shall be resufaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged/stained cutting boards.; 4-502.11(A) and (C); Core - Some food storage containers were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.; 4-102.11; Core - Observed cut bite sized pieces of broccoli stored in the original boxes they came in...Materials for single-service and single-use articles shall be clean...Once broccoli bunches are washed and cut; do not return them to their original boxes since it is unknown how clean the boxes are. Store cut broccoli in clean food-grade containers.; 4-501.11; Core - Several wire shelves were rusty/peeling; and some refrigerator/freezer door gaskets were damaged...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and gaskets with similar approved shelving.; 4-205.10; Core - A domestic Instant Pot pressure cooker was in kitchen; and a Dewalt maintenance drill was in storage near long metal mixer piece...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 establishment. The Dewalt drill can only be used for maintenance and repairs in facility--not for preparing food.
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 (including under shelves); fryer exteriors; freezer interiors; dry food storage containe exteriors and their lids; sink drainboard undersides...Equipment nonfood contact surfaces shall be kept free of dirt; food residues and other debris accumulation...Increase cleaning frequency of equipment 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 - Baseboard tiles under cooking line and baseboards/threshold by walk-in cooler door were damaged. Caulk was damaged between some sinks and wall surfaces...Physical facilities shall be kept in good repair...Repair/resecure damaged tiles; seal/caulk tiles; and replace damaged caulk.; 6-501.12; Core - Observes soiled ceiling tiles; flooring in corners; ventilation hood filters; bathroom door sides/edges; door frames and light switch covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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
6-303.11; Core - Lighting was dim under vent hood (lights were not on while cooking was taking place below) and in walk-in cooler...Lighting intensity shall be at least 50 foot-candles (fc) on food preparation surfaces; including cooking surfaces and at least 10 fc at 30 inches above floor in walk-in cooler...Keep lights on under hood when cooking if taking place underneath. Increase lighting as stated above.; 6-202.11; Core - Freezer light bulb was not protected or shatter-resistant...Where food is exposed; light fixtures shall be effectively shielded...Effectively shield light bulb or provide shatter-resistant or shatter-proof light 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.
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 TCS food (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved around to cooler unit and the lid was closed. Also discussed keeping the lid to the unit closed when not in use.
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.
2-402.11; Core; Employee at register was also cooking wings in the fryer without a hairnet or hair restraint.- 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.- Please make sure a hair restraint is in use before handling food.
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.
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; A few boxes of single service plates and plasticware were stored on the floor.- Single service items shall be stored at least 6 inches above the floor.- CDI; Items were moved from the floor to a shelf.
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 shelving in the walk in cooler are rusted and peeling. The gaskets in some of the units are broken and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace or repair items listed.
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.
4-602.13; Core; Most of the equipment in the kitchen needs cleaning due to buildup of debris and other residue. The shelving; sides of cooking equipment; doors; door handles; etc...- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment throughout facility.
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; Clean the walls in the dry storage room to remove the spider webs. Clean the floors near the sinks and food prep areas to remove the grease. Clean the floors to remove the dead roaches.- Physical facilities must be cleaned as often as necessary to keep them clean.- Please clean the floors; walls; and ceilings.
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.