notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. To find certified food protection manager classes and exams both in English and Spanish; go to ServSafe.com OR raisethegrade.com
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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to the working refrigerator
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. To find certified food protection manager classes and exams both in English and Spanish; go to ServSafe.com OR raisethegrade.com
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.
6-301.12; Priority Foundation; There were no paper towels at handsink in the back.- Each handwash sink hall be provided with paper towels or another approved hand drying alternative.- CDI; paper towels were replaced.
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)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to the working refrigerator and maintenance was contacted for repairs.
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.
4-501.11; Core; The cabinets next to the three comp sink are damaged with missing wood.- Equipment shall be in good repair and condition.- Please repair cabinets. 4-205.10; Core - Kenmore refrigerator in kitchen is domestic and not approved for commercial food service establishments...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall meet ANSI/NSF certification...Replace Kenmore refrigerator with approved equipment.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. To find certified food protection manager classes and exams both in English and Spanish; go to ServSafe.com OR raisethegrade.com
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.
5-202.12; Core - No hot water was available at kitchen handsink because hot water faucet knob was stripped and water could not be turned on...Hot water of at least 100F shall be provided at handsinks...Repair stripped hot water knob to provide hot water of at least 100F at handsink.; 6-301.12; Priority Foundation - No paper towels were available at kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing paper towels at handsink.
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 - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating; hot TCS* foods shall be kept at 135F or above throughout entire product or approved time as a public health control (TPHC) procedure may be used...CDI by voluntarily discarding foods at end of breakfast period. TPHC procedure and template discussed with person in charge.
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 in buffet counter refrigerator were above 41F (see temperature chart)...Unless actively preparing; 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. Lower temperature inside refrigerator to maintain foods at 41F or less.
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 - Bag of sausage links opened more than 24 hours ago (yesterday or day before) had no date...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates of when packages were open (this includes TCS* food packages open and/or removed from freezer and packages open AND eggs; sausage; potatoes reheated and cooled; etc.)...CDI by placing date on open bag of sausage links.
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.
4-204-112; Core - No thermometer was available in Kenmoore refrigerator...Mechanical refrigerators shall have a thermometer located inside warmest part of unit or on exterior display...Place thermometer inside refrigerator that is accurate to plus or minus 3 degrees F.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority - Hot holding unit (that contained food) at buffet counter was not protected from contamination by customers...Food on display shall be protected form contamination by using packaging; sneeze guards; display cases or other effective means...CDI by removing food from service at end of breakfast period. Provide an approved sneeze guard to cover hot holding unit when food is inside it.
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 - Several utensils were stored in container with food contact surfaces up and unprotected...Clean utensils shall be stored so they are not exposed to splash; dust and other contamination...Store utensils with handles up and food contact surfaces down.
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 - Kenmore refrigerator in kitchen is domestic and not approved for commercial food service establishments...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall meet ANSI/NSF certification...Replace Kenmore refrigerator with approved equipment.; 4-101.19; Core - Cloth toweling was lining some drawers in kitchen where utensils; etc. were stored...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cloth toweling from bottoms of drawers.
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.
2-402.11; Core; Kitchen employee was not wearing a hair restraint (ie. visor; hat; cap or hairnet). Employees preparing or preparing food shall wear a hair restraint.
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; Plates stored in the cabinet are not protected. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Store in container; plastic or keep plates inverted.
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.