4-501.12; Core; Cutting boards are deeply scratched.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please replace or resurface cutting boards
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.15- The top lid to the outside dumpster unit is torn off. Provide dumpster; waste containers that are of sound construction.
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.
notedCode 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 - Single service disposable food containers shall be protected from contamination and shall be stored 6 inches above floor. Clean meat trays stored on the floor.
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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knife stored inside hand washing sink basin. CDI: Knife moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. CDI: Paper towels 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.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -PCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P; Quat sanitizer in sanitizer side of 3 comp 0ppm. Contained soap and water. Quat sanitizer coming out of line was also over 400ppm. CDI: PIC drained sinks and provided correct sanitizer in 3 comp with adding water to sanitizer where it was 300ppm prior to REHS departure. PIC stated he will call maintenance to come out and fix line.
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.
3-501.13 (A); (B); (C ) Use approved thawing methods. Pf. Beef and shrimp thawing in prep sinks. Beef was fully submerged in standing water and shrimp was just sitting in prep sink. TCS foods shall be thawed: Under refrigerator; completely submerged under running water at 70F or below; with sufficient water velocity to agitate and float off loos particles in an overflow and does not allow food to reach above 41F. CDI: Items removed from prep sinks and placed inside walk in.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In use utensils stored in soiled container and have handles touching food contact side. CDI: Utensils and container placed in dish washing area for rewashing.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C); 3 comps shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Soiled 3 comp sink basins. The set up was not what was provided on sink (Soapy water was being used in sanitizer sink). CDI: PIC drained sinks and set up properly.
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 Maintain a plumbing system in good repair. Pipes under 3 comp and prep sink are leaking.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P); Quat sanitizer too strong reading at 500ppm. CDI: Water was added to sanitizer to bring to 400ppm. PIC stated chemical company was coming out Friday to adjust nozzles.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed of floors under shelves inside walk in. Physical facilities shall be maintained 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.
4-502.11(A) and (C); Core The wrapping block on the wrap station is damaged/old and needs replaced.- Equipment shall be in good repair and condition.- Please replace block.
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.
6-301.11; Priority Foundation; The soap dispenser was not working.- 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; soap was placed at sink until dispenser can be fixed.
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.
4-501.12; Core; Cutting boards throughout have deep scratches.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please replace or resurface cutting boards
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed multiple boxes of food being stored in the floor in the walk in freezer.- Food shall be protected from contamination by storing the food at least 6 inches above the floor.- Please do not store food in floor.
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.
4-501.12; Core; Cutting boards throughout have deep scratches.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please replace or resurface cutting boards
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.