6-301.11 Priority foundation: No hand soap in the men's restroom at the hand sink. Hand soap shall be available at hand sinks. Hand soap was provided once REHS spoke to PIC.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(1)Priority: The okra is 131F. French fries are 108F. Maintain TCS foods in hot holding at 135F or above. The okra and fries were voluntarily discarded. This is a repeat item.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Bleach is not labeled in a spray bottle. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-The bleach was labeled once REHS spoke to PIC.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
5-205.15 Core: System Maintained in Good Repair A PLUMBING SYSTEM shall be:(B) Maintained in good repair. The cold faucet is not working at the mop sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 6-501.11 Cracked floor tiles in the walk-in cooler. FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Cracked floor tiles in the walk-in cooler. Floors; walls; and ceilings shall be maintained 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: The sanitizer is over 400ppm of quaternary ammonium in two wiping cloth buckets. Sanitizer shall be mixed to within the tolerance range. CDI- The sanitizer was remixed to the correct concentration. This is a repeat item.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-304.14(B) Quaternary ammonium sanitizer is at less than 200ppm in a sanitizer bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-The sanitizer in the wiping cloth bucket was remixed to the correct concentration.
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: Build up inside the oven Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation: The food establishment does not have vomiting and diarrhea clean up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed the vomiting and diarrhea clean up procedures to the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1)Priority: The okra is 116F. Maintain TCS foods in hot holding at 135F or above. The okra was 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: The sanitizer is over 400ppm of quaternary ammonium in the wiping cloth bucket. Sanitizer shall be mixed to within the tolerance range. The sanitizer was remixed to the correct concentration.
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.
notedCode 6-501.11 Cracked floor tiles in the prep area and in the walk-in cooler. FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Cracked floor tiles in the prep area and in the walk-in cooler. Floors; walls; and ceilings shall be maintained in good repair. This is a repeat 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.
2-301.15 Where to Wash (Pf) A employee handled raw chicken and then went on to touch other items in the kitchen. The employee did not wash his hands. Employees must wash their after engaging in things that contaminate their hands. CDI.. The employee was instructed on when proper handwashing is to take place. CDI.. The employee was washing his hands properly before the end of the inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
6-301.12 Hand Drying Provision (Pf) There was no hand drying provision at the only handwashing sink in the kitchen. Each handwashing sink must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink. CDI... Hand towels were placed at 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 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. P. The thermometer on hand was greasy and had food debris on the thermometer. The food contact surface of the thermometer must be cleaned and sanitized after use. CDI.. The thermometer was cleaned before the end of the inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some dishes that were stored as cleaned but had food debris on the dishes. All dishes and equipment stored as clean must be clean to sight and touch. 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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P The coleslaw and potato salad in a reach-in cold hold unit at 49F. These potentially hazardous foods must be held at 41F or below. The cold hold unit had been turned off. CDI.. The Cold hold unit was turned back on. The food items were holding at 41F before the end of the inspection.
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.
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf In a cold hold unit that held coleslaw and other potentially hazardous items there was no thermometer. All units that hold potentially hazardous items must have a thermometer in the unit. CDI.. A thermometer was placed in the unit.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Single-service items were stored in dirty containers. Single service items must be stored in a clean location. Single-Service items must be stored in a place free of dust; debris and 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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the storage shelves. Clean around the food prep 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.
6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. There were some broken floor tiles in the walk-in cooler. Physical Facilities must be maintained in good repair. 6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the deep fryers to remove the grease build-up. Clean the floor around the food prep areas. Physical Facilities must be cleaned at a frequency necessary to prevent build-up.
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.
2-201.11 (A); (B); (C); and (E); Priority; The manager on duty did not have an employee policy health agreement on hand at the time of the inspection. Employees must know when to stay home while ill and what steps to take before returning to work. CDI.. A sample form was given to the manager on duty.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; There was no written procedures for Employees to follow when responding to vomiting or diarrheal event. A Food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal event that involve the discharge of vomitus or fecal matter. CDI.. A form was left with the manager on duty.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-301.12; Priority; Employees were washing their hand and then turning the handwashing sink handles off with their bare hands. The employees were not drying their hands off. After employees wash their hands to avoid recontaminating their hands Food Employees may use a disposable paper towel or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. Employees must dry their hands with a hand drying provision. CDI.. The employees were properly washing their hand before the end of the inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
6-301.12; Priority Foundation; There was no hand drying provision at the only handwashing sink in the kitchen. Each handwashing sink must be provided with a hand drying provision. CDI.. Hand towels were placed at 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.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but had wet and dried food debris on the dishes. There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. 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.
3-501.16(A)(1) ; Priority; Mac and Cheese was held at 125F; Gravy was held at 125F. These Potentially hazardous foods must be held hot at 135F. CDI.. The food items were reheated to 165F.
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.
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; Foil and clear wrap was touching the inside of the handwashing sink. The water from handwashing sink was getting on the foil and clear wrap. Single service items must be stored in a manner to prevent contamination. CDI.. The items were moved away from the handwashing sink.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; A very deep cleaning is needed throughout the kitchen. Clean the handwashing sinks. Clean around the cooking equipment to remove the heavy grease build-up. Clean out the three compartment sink. Clean the storage shelves. Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler and cold hold units Equipment must be kept free of an accumulation of dust; dirt; Food reside 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.
5-205.15; Priority; There was a leak at the three compartment sink. All plumbing systems must be in good repair. A return visit will be made to see if the item has been corrected.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-302.11; Priority Foundation; There was no toilet tissue in the restroom. A supply of toilet tissue must be available at each toilet. CDI... Toilet tissue was placed in the restroom.
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; The floor tiles is broken in several areas throughout the kitchen is broken and needed to be repaired. Physical Facilities must be maintained in good repair. ; 6-501.12; Core; A very deep cleaning of the kitchen floor and walls are needed. Clean the floors around the three compartment sink and prep sins. Clean the floor and walls near the chicken prep areas. Clean the floor in the walk-in cooler. Physical Facilities must be cleaned as often as necessary to keep them 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.
2-401.11; Core; Uncovered beverage sitting on top of the shelf in the kitchen. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: the employee's hands; the container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- drink removed.
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.
2-301.14; Priority; Food employee observed entering from outside and started to prep mac-n-cheese without handwashing. Another food employee observed prepping raw chicken and grabbed the basket with freshly cooked fries without a glove change or hand wash. CDI- education given on when to wash hands. Hands were properly washed.
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.
5-202.12; Core; The hot water is turned off at the handwashing sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. ; 6-301.12; Priority Foundation; [Repeat] Paper towels are not available in the men's bathroom and the automated hand dryer on the wall does not work either. CDI- paper towels were provided.; 6-301.11; Priority Foundation; There is no hand soap in the men's bathroom. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- hand soap provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-602.11; Core; The ice machine has pink residue accumulation along the shield inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- PIC wiped down the ice machine.
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; Mashed potatoes are holding at 125F in the heated drawers. Gravy sitting under the heat lamp was 127F. Keep all TCS food at or above 135F when held hot. CDI- The above food was voluntarily discarded once REHS spoke 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; chemicals observed being stored above single-service utensils in the outside storage room. Chemicals shall not be stored above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- chemicals rearranged.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Two pans of macaroni and cheese one being stored on the 3-compartment sink drainboard and one on top of the steam well were both sitting out uncovered. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination.
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; [Repeat] The walk-in cooler door is broken and separating from the wall. The gasket along the walk-in cooler door is coming apart and is in need of replacement. The stand up reach-in freezer door is broken. Equipment shall be maintained in a state of good repair. Repair these 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.
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; A very deep cleaning is needed throughout. Clean the hand washing sink. Clean around the cooking equipment; heavy grease buildup present. Clean out the three compartment sink. Clean the storage shelves. Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler and cold hold units. The utility fans being used in the kitchen have heavy residue accumulation and are in need of cleaning or replacement. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; 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.
6-501.12; Core; A very deep cleaning of the kitchen floor and walls are needed. Clean the floors around the three compartment sink and prep sink. Clean the floor and walls near the chicken prep area.; 6-501.11; Core; The floor tiles in several areas throughout are cracked and missing and holding water and grease accumulation. Physical facilities shall be maintained 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.