Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; Fly strips observed above food prep areas. Insect control devices shall be installed so that they are not located over food prep areas; exposed food; clean equipment; utensils; etc.
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.
4-501.11 Lower drying rack starting to rust. equipment shall be kept 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) Cleaning needed of ceiling vent in kitchen. No points taken.
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.
Gasket torn on make line/ reach in cooler in corner. Equipment shall be kept in good repair. No points taken.
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 Cleaning needed of wire shelves outside walk in cooler (flour and oil). Nonfood contact surfaces shall be clean to sight and touch.
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 Cleaning needed of wire shelves outside walk in cooler (oil dripping). Nonfood contact surfaces shall be clean to sight and touch.
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 Dry storage trailer needs cleaning and minor trash removed under bottom shelves. Physical facilities shall 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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Large pitcher stored in handwashing sink basin at main cook line. A handwashing sink shall be maintained so that it is accessible at all times for employee use and is for handwashing only. Corrected During Inspection - PIC immediately removed item from handwashing sink basin
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 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Several food storage container lids stored as clean above three compartment sink have black greasy build up. Large white food storage containers; stored as clean on bottom shelf of air drying rack; have visible food debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed items to be further washed; rinsed and sanitized prior to use.
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 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Some food storage containers and squeeze bottles are not properly labeled to identify the contents inside of the containers. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Some food storage containers and squeeze bottles are not properly labeled to identify the contents inside of the containers. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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 4-202.11 Food-Contact Surfaces - Cleanability -Pf Sifter basket observed with broken wires and is no longer in good repair. Multiuse food contact surfaces shall be smoothCleaning and sanitizing
4-202.11 Food-Contact Surfaces - Cleanability -Pf Sifter basket observed with broken wires and is no longer in good repair. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. Corrected During Inspection - PIC immediately removed and discarded this 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.
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) Standing water build up along floors in mop sink room. Grease build up in certain locations on floors underneath 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.
4-602.11; Core; Ice machine internal shield observed with black residue. Equipment food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Corrected During Inspection - PIC immediately removed this item to be washed; rinsed and sanitized.
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
7-102.11; Priority Foundation; Chemical spray bottles were not labeled at the time of inspection. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC immediately labeled all spray bottles.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked noodles and potato salad observed in the cooling process and are in stacked containers and/or with tight fitting lids that does not allow for adequate air flow for rapid cooling. Cooling shall be accomplished by cooling the product in shallow pans; smaller portions; loosely covering or covering the product; stirring the food; utilizing ice baths; etc. Corrected During Inspection - PIC unstacked and uncovered products that are currently in the cooling process to facilitiate heat transfer for quicker 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; Fly strips observed above food prep areas and clean equipment storage. Insect control devices shall be installed so that they are not located over food prep areas; exposed food; clean equipment; utensils; etc.
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.
3-501.14; Priority; Various temperature control for safety foods observed in walk in cooler that did not reach 41 F within 6 hours of cooling. Products to include brisket ( observed between 52-54 F); baked beans; collards; bbq potatoes; cooked chicken; burnt ends and green beans (all which were ranging from 42-48 F) in the walk in cooler. Cooling shall be accomplished by cooling the product from 135 F to 70 F within the first 2 hours; then down to 41 F within a total of 6 hours. Corrected During Inspection - PIC voluntarily discarded all products that did not cool properly.
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; Green beans; collards; cheese sauce; ham hock; and bbq potatoes that have a prep date prior to 12/20 are observed between 42-48 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items. Facility is placing products that are cooling too closely to items that are already cold; therefore the heat from those products are effecting the temperature of others in the walk in cooler that share the same shelf.
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; Macaroni and cheese; cooked chicken; and pasta salad; all cooked and cooled today; observed in stacked containers with tight fitting lids that does not allow for adequate air flow for rapid cooling. Products that were cooked and cooled yesterday failed to meet 41 F within 6 hours due to the fact that these products were also cooled in stacked; sealed containers. Employees are also stacking products in the cooling process close to products that have previously cooled; which is effecting the cold holding of these items. Cooling shall be accomplished by cooling the product in shallow pans; smaller portions; loosely covering or covering the product; stirring the food; utilizing ice baths; etc. Corrected During Inspection - PIC unstacked and uncovered products that are currently in the cooling process to facilitiate heat transfer for quicker cooling. PIC voluntarily discarded all items that did not meet cooling requirements.
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.