Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
Observation: Chili in hot hold unit was holding at 91F. Manager stated it had been in the hot hold unit since the store opened around 10am. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Chili was 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.
notedCode Observation: The utensil containers have debris building up in them. The outside of equipment has food debris stuck all over it. Water in the hot hold units are not being changed out everyday and has microbial growth build up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The utensil containers have debris building up in them. The outside of equipment has food debris stuck all over it. Water in the hot hold units are not being changed out everyday and has microbial growth build up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)
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.
Observation: The toilet has a leak when it is flushed. 6-501.18 Maintain handwashing sinks; toilets and urinals 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.
Observation: All food in prep cooler #2 are holding in the low 50's. Example: Hot dogs 51F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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.
Observation: Food and other debris are building up behind equipment. 4-602.13 Nonfood Contact Surfaces (C)
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 Observation: Multiple dishes still have date mark stickers on them after they have beenCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Multiple dishes still have date mark stickers on them after they have been; washed; rinsed; and sanitized. 4-702.11 Before Use After Cleaning (P)
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Small single service containers are being stored facing upward and can potentially be contaminated. 4-502.13 Single-use and single-service articles cannot be reused. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
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 Observation: The lid to the ice machine is cracked/broken. This item needs repair. 4-202.11 Multiuse food contact surfaces shall be smoothCleaning and sanitizing
Observation: The lid to the ice machine is cracked/broken. This item needs repair. 4-202.11 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. -Pf
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 Observation: Outside of euipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Outside of euipment; shelving. and freezer bottoms have food debris building up on them. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)
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.
Observation: Establishment has no hot water at hand sinks or at the three compartment sink. Owner says hot water should be restored with in 24 hours. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observaton: Broken equipment is building up behind the establishment. This equipment needs to be removed. 5-501.112 Outside Storage Prohibitions (C)
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.
2-301.14; Priority; Employee seen arriving to work; placing personal belongings in the office and immediately going to put food in a cooler without washing hands prior. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Employee was stopped and asked to wash hands.
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; Hand sink in the bathroom did not have an approved hand drying method. Each hand sink shall be supplied with an approved hand drying method. CDI: Employee replaced paper towels. ; 6-301.11; Priority Foundation; Hand sink by the food prep cooler found to be out of soap at the beginning of the inspection. Each hand sink shall be supplied with hand soap. CDI: PIC replaced soap.
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; Soda nozzles found to have significant brown build up. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.; 4-601.11 (A); Priority Foundation; Several dishes and utensils found stored as clean with food; tape or a greasy residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
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; Prep cooler found to be maintaining TCS food above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: Cooler was turned down. Food was in the cooler less than 4 hours prior to the inspection. EHS will return to verify cooler is maintaining 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single use spoons found being stored and reused in various ice cream toppings. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Use multi-service items.
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; Torn gasket found on the inside of the small front reach in freezer. Equipment shall be maintained in good repair. Replace gasket.
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; Outsides of equipment; the bottoms of some freezers and some shelving units found with food debris and build up. *Improvement noted* Continue working on cleaning.
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; Food debris and splatter found on the walls in various spots. Food debris and other items found under various coolers and other pieces of equipment. Physical facilities shall be maintained clean. *Improvement noted* Continue working on cleaning.
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; Soda nozzles found to have significant brown build up. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
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; Prep cooler found to be maintaining TCS food above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: Cooler was turned down. Food was in the cooler less than 4 hours prior to 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.
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; Outsides of equipment; the bottoms of some freezers and some shelving units found with food debris and build up. Increase cleaning frequency.
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; Food debris and splatter found on the walls in various spots. Food debris and other items found under various coolers and other pieces of equipment. Physical facilities shall be maintained clean. Increase cleaning frequency.
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.