notedCode 7-201.11 Bleach spray stored on wire shelf above bags of corn starch. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Bleach spray stored on wire shelf above bags of corn starch. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Moved another location.
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.
4-903.11 Lids stored on stick wall rack above 3 compartment sink. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination. 4-901.11 Equipment and Utensils; Air-Drying Required (C). Some minor wet stacking of steel pans.
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 Some gaskets on reach in cooler are torn. 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 Exterior/interior surfaces of cooler and wire shelving in walk in cooler have soil/grease build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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. Floors; including walk in cooler and walk in freezer floors have soil/food build up. Physical facilities shall be maintained and 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 2-401.11 (A) Employee beverage stored above gloves and handwash sink. Employees’ beverages/food shall be stored coveredEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employee beverage stored above gloves and handwash sink. Employees’ beverages/food shall be stored covered; below and away from food; food preparation surfaces; and clean food equipment/utensils.
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.
4-602.13 Exterior surfaces of equipment and wire shelving in walk in cooler have soil/grease build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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. Floors; including walk in cooler and freezer soil build up. Physical facilities shall be maintained and 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 2-301.14 When to Wash (P) Employee observed using sanitizer wipe to clean areas of fryer surfaces then proceeds to place gloves onto hands and continue back to food preparation without a handwashing step taking place. Hands shall be washed after engaging in other activities that contaminate hands as well as when changing tasks. Corrected During Inspection - Inspector discussed this with the PIC at the time of observationHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee observed using sanitizer wipe to clean areas of fryer surfaces then proceeds to place gloves onto hands and continue back to food preparation without a handwashing step taking place. Hands shall be washed after engaging in other activities that contaminate hands as well as when changing tasks. Corrected During Inspection - Inspector discussed this with the PIC at the time of observation; who then educated the employee and advised employee to immediately 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Lid to fryer was stored directly on floor next to handwashing sink and underneath grease extraction system. Store clean equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Corrected During Inspection - PIC immediately moved fryer lid to proper storage location
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.
4-602.13 Nonfood Contact Surfaces (C) Shelving where clean dishes are stored has debris build up. Sides of equipment have debris build up. Shelving throughout has food build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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) Floors throughout have flour; food debris and grease build up. Physical facilities shall be maintained and 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.
majorCode 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 pieces of equipment such as lids and food storage containers; stored as clean; above three compartment sink and on storage rack observed with visible food debris build up. Immersion blender stored on shelving above prep sinks observed with caked on flour build up. Equipment food contact surfaces shall be clean to sight and touch. Food contact equipment shall be washed; rinsed; and sanitized after use or every 4 hours if in constant use. Inspector advised PIC to remove items and clean prior to use; but due to repeat/ongoing violation verification is required to ensure a long term solution and corrective action. Verification required.
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 3-501.14 Cooling (P) Raw chicken observed inside walk in cooler in containers that are stacked on top of one another. While the raw chicken on top is reaching 41 F or lessFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Raw chicken observed inside walk in cooler in containers that are stacked on top of one another. While the raw chicken on top is reaching 41 F or less; then chicken underneath (in the middle) is only reaching 43-45 F. The time stamp on this container states the product was prepared and seasoned before 7:54am. Two temperatures were taken of this product with more than 30 minutes in between and the product is still registering at 43-45 F. The four hour limit has been met and this product has still not yet reached 41 F. Cooling with ingredients (such as those used to make the slurry/seasoning) shall be accomplished by cooling food within 4 hours to 5C (41F) or less. Verification required.
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) 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) Several shelves full of raw chicken observed between 47-49 F inside the left thawing cabinet. Raw chicken inside make unit at cook line observed between 42-44 F. Sliced cheese in small container underneath make unit observed at 50 F. Larger container of sliced cheese observed between 42-44 F. Temperature control for safety foods shall be maintained at 41 F or less. Upon discussion with two managers; it was discovered that a new thawing cycle had been started for this thawing cabinet; even though the chicken was already thawed. Per the manual for the thawing cabinet; it specifically states that the product itself shall not exceed 41 F during this process; though the ambient temperature of the unit may exceed 41 F to facilitate the thawing process. Upon initially checking the internal temperatures of the product; the external temperature gauge was registering at 43 F. Per managers; this cycle; at maximum; would only be 10 hours long. When the temperatures were initially assessed; the timer read ~6 hours and 45 minutes of remaining time left within the thaw cycle; therefore the product had not reached a 4 hour time limit. Manager on duty advised employee to take all product to the walk in freezer to quickly cool back down to 41 F. Raw chicken inside top of make unit registering above 41 F could be due to the lid of the unit being left open. Advised PIC to ensure lid stays closed as much as possible and advised PIC to lower the temperature of this unit to ensure product remains at 41 F or less at all times. Inspector asked manager if cheese had recently been prepared. From discussion it seems as though the cheese may have been left out on top of the unit and then placed back under make unit to keep cold. Verification required.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) Quaternary ammonia sanitizer in three compartment sink as well as in sanitizer buckets were registering at 500ppm. Sanitizer shall be provided at correct concentrations; diluting as required. Per facilities sanitizer guidance sheet; above three compartment sink; the quaternary ammonia shall be between 150-400ppm. Corrected During Inspection - Inspector advised manager to dilute the solution to ensure concentration is between the required ppm. Manager diluted solution to reach 200ppm. Inspector also advised PIC to have equipment assessed for proper calibration. Manager stated that the unit was replaced two days ago.
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.
majorCode 3-501.15 Cooling Methods (Pf) Raw chicken is being cooled down after mixing with seasonings in stacked containers with tight fitting lidsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Raw chicken is being cooled down after mixing with seasonings in stacked containers with tight fitting lids; which does not allow adequate air flow for rapid cooling. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep; such as using colder water; adding ice; utilizing smaller food storage containers with lids off to facilitate heat transfer; etc. Verification required
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 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) ;Shelving where clean dishes are stored has debris build up. Sides of equipment have debris build up. Shelving throughout has food build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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) ) Walls and floors throughout have flour; food debris and grease build up. Physical facilities shall be maintained and 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.
6-301.12 Hand Drying Provision (Pf) Paper towels were not provided at the handwashing sink closest to the cook line upon arrival for inspection. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC immediately replaced paper towels. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sinks closest to cook line was not accessible due to hose being stored around faucets and in basin as well as large piece of equipment stored underneath handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Advised PIC to remove equipment from handwashing sink to ensure it is accessible at all times.
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 pieces of equipment; such as lids and food storage containers; were stored as clean above three compartment sink and on storage rack; but have visible food debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove items and clean 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.
notedCode 3-501.14 Cooling (P) Several containers of raw chicken that were seasoned around 8:28a.m. today were observed between 45-58 F in walk in cooler. Per PICFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Several containers of raw chicken that were seasoned around 8:28a.m. today were observed between 45-58 F in walk in cooler. Per PIC; the raw chicken is prepped by mixing packaged seasoning and water prior to placement in walk in cooler. Raw chicken stored inside make unit observed at 58 F; which has also been cooling since 8:28am. Cooling shall be accomplished by cooling food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep; such as using colder water; adding ice; utilizing smaller food storage containers with lids off; or possibly utilizing metal pans which facilitate heat transfer; etc. PIC immediately pulled this product to be placed into walk in freezer to quickly cool them down to temperature.; Corrected During 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.
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) ; Raw chicken is being cooled down after mixing with seasonings in stacked containers with tight fitting lids; which does not allow adequate air flow for rapid cooling. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep; such as using colder water; adding ice; utilizing smaller food storage containers with lids off; or possibly utilizing metal pans which facilitate heat transfer; etc. PIC immediately pulled this product to be placed into walk in freezer to quickly cool them down to temperature.; Corrected During 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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor inside walk in freezerContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor inside walk in freezer; in back prep area; as well as near storage shelf between cook line and prep line. Food shall be stored at least 6 inches off of 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.
notedCode 2-402.11 Effectiveness - Hair Restraints (C) Employees observed without adequate hair restraints upon arrival for inspection. Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Employees observed without adequate hair restraints upon arrival for inspection. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
4-903.11 (A Lid to make unit stored directly on floor beside office area. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Food warmer; used for macaroni and cheese; was not in working order at the time of the inspection. Per PIC; they area using the induction burner to reheat 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.
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) ; Inside of make unit at prep line has food debris build up. Shelving where clean dishes are stored has debris build up. Sides of equipment have debris build up. Shelving throughout has food build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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) Walls and floors throughout have flour; food debris and grease build up. Physical facilities shall be maintained and 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Employee personal items stored on shelving with items for restaurant use. Keys and other personal items stored on top of boxes next to handwashing sink. Employees shall use lockers or other suitable facilities for the orderly storage or clothing and other possessions. Designate and use an area for the orderly storage of employees' clothing and possessions.
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 4-601.11 (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 pieces of equipment such as lids and food storage containers; stored as clean; above three compartment sink and on storage rack observed with visible food debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove items and clean prior to use. Full points not deducted as facility has attempted to rearrange the storage location of the clean dishes in hopes to keep items cleaner to sight and touch. Facility is also using steel wool for cleaning of dishes. Corrective action and preventative measures are being taken; but area of concern still needs more attention.;Repeat; Corrected During Inspection
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 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Several containers of raw chicken that were seasoned around 11:00am-1:00pm today were observed between 46-49 F in walk in cooler. Inspector took a second and third temperature at 30 minutes and again at 1 hourFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Several containers of raw chicken that were seasoned around 11:00am-1:00pm today were observed between 46-49 F in walk in cooler. Inspector took a second and third temperature at 30 minutes and again at 1 hour; but the product was still at the same temperatures (46-49F). PIC; the raw chicken is prepped by mixing packaged seasoning and water prior to placement in walk in cooler. Cooling shall be accomplished by cooling food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep; such as using colder water; adding ice; utilizing smaller food storage containers with lids off; or possibly utilizing metal pans which facilitate heat transfer; etc. PIC immediately pulled this product to be placed into walk in freezer to quickly cool them down to temperature.; Corrected During 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.
notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Four chicken tenders to left of fryer observed at 125-133 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately voluntarily discarded these items upon discovery.Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Four chicken tenders to left of fryer observed at 125-133 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately voluntarily discarded these items upon discovery.; Corrected During 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.
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) Seasoned raw chicken in make unit at cook line observed between 43-45 F. Per PIC; this product was recently stocked into make unit from walk in cooler and was originally prepared yesterday. Ambient temperature of unit observed at 41 F or less. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - This product had not been inside unit for more than 4 hours; therefore immediately removed the product and placed it inside the walk in to cool down to 41 F prior to use. Discussed ensuring lid to make unit is kept closed when not in used and possibly keeping lid on product as well in order to better retain cold temperature. Full points not deducted due to previous cold holding was regarding product inside walk in cooler that had not properly cooled down to 41 F after 4 hours.; Repeat; Corrected During 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.
notedCode 3-501.15 Cooling Methods (Pf) Raw chicken is being cooled down after mixing with seasoings in stacked containers with tight fitting lidsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Raw chicken is being cooled down after mixing with seasoings in stacked containers with tight fitting lids; whichdoes not allow adequate air flow for rapid cooling. Corrected During Inspection - Inspector discussed ways to speed up the cooling processafter prep; such as using colder water; adding ice; utilzing smaller food storage containers with lids off; or possibly utilizing metal pans whichfacilitate heat transfer; etc. PIC immediately pulled this product to be placed into walk in freezer to quickly cool them down to temperature.;Corrected During 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.
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) Inside of make unit at prep line has food debris build up. Shelving where clean dishes are stored has debris build up. Sides of equipment have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation
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) Walls and floors throughout have flour; food debris and grease build up. Physical facilities shall be maintained and 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employees phone observed on prep surface upon arrival for inspection. Employees shall use lockers or other suitable facilities for the orderly storage or clothing and other possessions.
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.
4-601.11 (A); Priority Foundation; All equipment; stored as clean; above three compartment sink and on storage rack observed with visible food debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove items and clean 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.
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; Large containers of raw chicken that were seasoned around 10:00am today were observed between 43-45 F in walk in cooler. Per PIC; the raw chicken is prepped by mixing packaged seasoning and water prior to placement in walk in cooler. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector discussed ways to speed up the cooling process after prep; such as using colder water; adding ice; utilzing smaller food storage containers with lids off; or possibly utilizing metal pans which facilitate heat transfer; etc. PIC immediately pulled this product to be placed into smaller containers and put into the walk in freezer to quickly cool them down to temperature.
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); Core; Lids to fryer are being stored directly on floor. Equipment shall be stored in a clean; dry location where it is 6 inches off of 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.