Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Quat sanitizer was slightly above 400ppm in the three compartment sink. Provide sanitizer at correct concentrations; diluting as required. CDI- Sanitizer was diluted during the inspection.
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 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Beans were found cooling in a deep container with tightly fitted wrapping. Potentially hazardous food shall be cooled in containers with loose or no covering to facilitate cool air flow. CDI- Wrapping was removed for 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Portioning bowls were found being stored in a container with food residue inside. Clean equipment; utensils; and single use items shall be stored in a clean; dry area where they are protected from potential 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 Good Repair and Proper Adjustment - Equipment (C); Prep bottom cooler gaskets were ripped and should be replaced. Equipment shall be maintained in a state of 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.
notedCode 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); Sticker residue was observed on cleaned dishes on their non food contact surfaces. Wired shelving above containers had dust buildup. Non food contact surfaces of equipment shall be kept free of soil 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Wall behind dishwashing machine has black/brown growth and should be cleaned. Physical facilities shall be cleaned at a frequency 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Sausage and tomatoes were being held too highly above their containers' fill line and were above 41F (see temperature chart). Potentially hazardous food being held cols shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool down to 41F.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); While large improvements have been made since last inspection; one container of cooked chicken was found with no date marking. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to indicate when they must be discarded within a 7 day period. CDI- Chicken was dated. Deductions reduced due to improvements made.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Tongs were stored in an oven handle in a low area where they can come in contact with employee pants. In use utensils shall be stored in a clean part of the prep area where they are not exposed to potential 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Portioning cups were found being stored in a container with food residue inside. Clean equipment; utensils; and single use items shall be stored in a clean; dry area where they are protected from potential 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.
notedCode 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); Sticker residue was observed on cleaned dishes on their non food contact surfaces. Non food contact surfaces of equipment shall be kept free of soil 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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Parts of a tomato sauce container being held hot were around 120F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Tomato sauce was mixed until all areas of the container were at 135F or above. Mix container more frequently for uniform temperatures.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Ham and cheese were being held too highly above their containers' fill line and were above 41F (see temperature chart). Potentially hazardous food being held cols shall remain at 41F or below. CDI- Ham was voluntarily discarded and cheese was taken to new refrigeration to cool down to 41F.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Feta cheese opened 9 days ago according to date marking was still being stored in the walk-in cooler. After being opened or prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Feta cheese was voluntarily discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Chicken and tomato sauce in the cook line were found with no date marking. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to ensure the product is discarded within a 7 day period. Ensure that if these food items are removed from their bulk containers that are dated; the date follows in the new containers.
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.
3-304.12; Core - Two knives were stored between soiled countertops. A food dispensing scoop was buried in a dry food. During pauses in food prep or dispensing; food prep and dispensing utensils shall be stored on clean; dry surface (and washed; rinsed and sanitized every 4 hours if dispensing/preparing a TCS* foods). If utensils are stored in food containers; their handles shall be stored above the food in order to prevent potential 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Portioning cups were found being stored in a container with food residue inside. Clean equipment; utensils; and single use items shall be stored in a clean; dry area where they are protected from potential 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.
5-501.16 (C ); No waste bin was provided at the handwashing sink in the back room near the walk-in cooler. Provide waste bins in required areas including at handwash sinks.
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.
3-501.17; Priority Foundation; Observed bags of cooked ground beef in walk-in cooler and container of cooked lasagna not date marked. Ready-to-eat TCS (Time/Temperature Control for Safety) foods kept for more than 24 hours shall be dated for maximum of 7 days. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. CDI by placing known 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.
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; Various surfaces in the kitchen are in need of cleaning; such as the outside of the dessert cooler; inside ice scoop holder and shelving throughout kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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.
5-501.17; Core; There are no covered receptacles in the women's restroom (aside from the large trash can under the countertop that doesn't have a true cover). Place at least one can with a cover in the women's restroom...A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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.
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; Rice balls in the bottom of the salad flip-top cooler measured 45F; a cut tomato in the top of the salad cooler measured 56F; & pepperoni and eggplant in the bottom of the pizza flip-top cooler measured 45-47F. All other items in these coolers measured below 41F. CDI: Foods placed in the reach-in freezer and walk-in cooler to rapidly cool down to 40F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
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.
3-304.14; Core; A couple of soiled towels were being stored on the cooler prep surfaces...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: New towels placed in sanitizer.
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; A stack of metal containers were stacked together on the drying rack while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. CDI: Containers separated.
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; Shelving in the walk-in is peeling and beginning to rust...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
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; Various surfaces in the kitchen are in need of cleaning; such as the outside of the dessert cooler; shelving inside of most of the coolers; and racks above prep surfaces in the kitchen...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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.
5-501.17; Core; There are no covered receptacles in the women's restroom (aside from the large trash can under the countertop that doesn't have a true cover). Place at least one can with a cover in the women's restroom...A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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. NOTE: ServSafe certificates for Food Handlers DO NOT meet the requirements for food protection manager certification.
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.
2-401.11; Core - Three uncovered employee beverages were on food preparation table/cutting board tops...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Food employees shall drink from closed (covered) beverage containers...CDI by properly storing beverages.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority - After pizza was removed from oven; food worker very briefly touched small part of pizza with his bare hands while cutting it...Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment...CDI by informing worker and PIC of requirement and worker proceeded to avoid touching RTE (ready-to-eat) pizza.
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.
5-202.12; Core - Hot water at women's and men's bathroom sinks did not exceed 95F and 96F respectively after running water several minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
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.
3-304.15 (A); Priority - Kitchen worker washing utensils/dishes handled soiled utensils with gloved hands and then proceeded to handle clean utensils with contaminated gloves...If used; single-use gloves shall be used for only one task such as working with soiled utensils or raw or ready-to-eat foods; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation...CDI by having worked discard soiled gloves and wash hands.; 3-304.11; Priority - Observed bottoms of food containers in direct contact with food below (no cover or barrier in between)...Food shall only contact surfaces of equipment and utensils that have been properly cleaned and sanitized...CDI by informing PIC of requirement. Remove bottoms of utensils from direct contact with foods.; 3-302.11 (A)(4); Core - Several foods reach-in freezers/refrigerators and walk-in cooler (not cooling down) were uncovered. A few foods in dry storage were in uncovered/unsealed containers/bags...Unless actively cooling; foods in storage shall be covered or sealed...Cover or seal uncovered foods in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Electric slicer stored in corner of storage room (not used today) had some dried food debris on it...Food contact surfaces shall be kept clean to sight and touch...CDI by cleaning/sanitizing slicer. NOTE: DO NOT store equipment soiled.
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.
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; cold TCS* foods shall be kept at 41F or less OR time as a public health control can be used (such as for the butter pats)...CDI by properly refrigerating foods and explaining/providing TPHC procedure for butter pats.
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 - Many ready-to-eat (RTE) TCS* foods prepared from yesterday or longer ago had no dates (in reach-in refrigerators and walk-in cooler)...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 required 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Pizza on counter top (on time control) had no time written on it to show when it had come out of oven (PIC stated it was removed from oven about 30 minutes ago)...TCS* foods on approved time control shall be marked with time when it came of oven...CDI by marking pizza with correct time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Pizza sauce was cooling in a very deep container (around 3 feet deep) with ice paddle in middle but no cooling around container exteriors...To cool TCS* foods; use shallow containers of 2-4 inches; rapid cooling equipment (ice paddles or freezer); ice-water baths with constant stirring; add ice as ingredient; arrange in equipment to provide maximum heat transfer; and/or loose cover or completely uncover 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 and dry foods were not labeled...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.
2-402.11; Core - At least one kitchen worker had no hair restraint on head; and another kitchen worker had uncovered facial hair...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints that cover body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct food workers to don required hair restraints.
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.
3-304.14; Core - Several soiled/moist wiping cloths were on counter tops and hanging from worker's apron...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store soiled/moist 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 - Two knives were stored between counter tops (counter ends were soiled). A food dispensing scoop was buried in a dry food. A dispensing utensil was stored in room temperature water...During pauses in food prep or dispensing; food prep and dispensing utensils shall be stored on clean; dry surface (and washed; rinsed and sanitized every 4 hours if dispensing/preparing a TCS* foods) OR in food with handle extending out of food; or in hot water at 135F or above OR in running water dipper well...Store dispensing/prep utensils as stated above.
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 - Several wire shelves were rusty; and at least one refrigerator door gasket was torn/damaged...Food service equipment shall be kept in good repair; and equipment components such as doors; seals and hinges shall be kept intact and tight...Replace shelves and gaskets with similar approved equipment.; 4-502.11(A) and (C); Core - Some food containers and dispensing tongs were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.12; Core - Some cutting boards had deep knife cuts and stains...Cutting boards with scratches and scores shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace damaged 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.
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 - Some shelving (undersides); refrigerator door gaskets; microwave oven interiors; #10 can storage rack were soiled. Many clean food containers had old tape and sticky residues on exteriors...Equipment and utensils nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove tape/residues from containers.
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 - Spray rinse arm at dish machine area had missing hot water knob; and no hot water was available. Kitchen baseboard tiles were coming loose under dishwashing area...Physical facilities shall be kept in good repair...Replace spray rinse faucet hot water knob; and provide hot water under pressure. Resecure baseboard tiles where needed.
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.