4-501.11; Core; A large amount of ice build-up observed in walk-in freezer corner coming from a leak on condensate pipe. Ice observed accumulating from pipe all the way to freezer floor. Equipment shall be kept in good repair so that it is easily cleanable. Repair freezer.
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 (B); Core; Small drip observed coming from drain pipe under three compartment sink. A plumbing system shall be maintained in good repair. Repair this leak.
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.
3-501.18; Priority; Chili thawed on Friday was observed without a date in the walk-in cooler. Ready-to-eat; TCS foods without date marks shall be discarded. CDI- date known and affixed. Ensure applicable foods are date marked upon thawing. All other foods dated appropriately. No points taken
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.
4-501.11; Core; A large amount of ice build-up observed in walk-in freezer corner coming from a leak on condensate pipe. Ice observed accumulating from pipe all the way to freezer floor. Equipment shall be kept in good repair so that it is easily cleanable. Repair this freezer.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Tops of cooking equipment under hood vent are soiled with dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. 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.
6-501.11; Core; Floor drain cover near ice machine is heavily rusted and in poor repair. Another floor drain near steamer is in similar condition. Physical facilities shall be kept in good repair. Replace rusting floor drains.
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; Core; AC vents on ceiling above clean equipment shelf have dust and debris accumulation. Clean ventilation systems and change filters so they do not become a source of contamination. No points taken today.
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.
4-501.12; Core; Cutting board is heavily scratched. Cutting surfaces shall be resurfaced or discarded when they can no longer be effectively cleaned and sanitized. PIC advised to discard old cutting board and use the new one. 4-501.11; Core; A large amount of ice build-up observed in walk-in freezer corner coming from a leak on condenser pipe. Equipment shall be kept in good repair. Work order pending.
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; Floor drain cover near ice machine is heavily rusted and in poor repair. Another floor drain near steamer is in similar condition. Physical facilities shall be kept in good repair. Replace rusting floor drains and repair damaged section of floor drain. No point 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.
3-304.12; Core; A scoop used for portioning rice stored in a container of water at room temperature. If held in water between uses; the water shall maintain 135 F or 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.
4-202.11; Priority Foundation; A knife observed chipped. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. CDI - PIC to dispose of knife and order a new knife for replacement.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt and 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 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; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt and 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.
2-301.12; Priority; A food employee washed their hands and subsequently touched the paper towel dispenser with no barrier; thus re-contaminating the hands. To avoid re-contaminating their hands; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. CDI - The hands to be re-washed. PIC to educate all staff members on proper handwashing procedures.; Corrected During Inspection
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.
5-202.12; Core; Handwashing sink reached 82 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.
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; Pink accumulation present on the ice machine baffle. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
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; Core; Ice buildup present on the walk-in freezer door. The reach-in cooler is inoperable. Equipment shall be maintained in a state of repair. Work orders placed prior to inspection. Repair walk-in freezer and the reach-in cooler.
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.
3-501.16(A)(1); Priority; White rice holding less than 135 F. Refer to temperature chart above. Hot foods must be held at 135 F or above. CDI - Rice voluntarily 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.
3-501.13; Priority Foundation; Cheese pizza and chicken thawing improperly at room temperature with no active preparation. TCS (Time/Temperature Control for Safety) foods shall be thawed under refrigeration; completely submerged under running water at a water temperature of 70 F or below; with sufficient water velocity to agitate and float off loose particles in an overflow; or as a part of the cooking process. CDI - Chicken moved to the walk-in cooler to cool. Cheese pizza placed in the oven for cooking.
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.
4-204-112; Core; No thermometer present inside of the milk box that is currently being used. Cold or hot holding equipment used for the storage of potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Obtain a working thermometer for the milk box.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; A tray of cooked food placed on a trashcan during preparation. Food shall be protected from contamination. Trash cans are considered dirty and may not be used for food preparation or storage. Tray removed.
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.
5-202.12; Core; Handwashing sink reached 68 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.
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; Slight pink and black accumulation present on the ice machine baffle. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Priority Foundation; Multiple TCS (Time/Temperature Control for Safety) foods thawing improperly including cheese pizza; sausage patties; egg rounds; and broccoli. All foods stored at room temperature on prep surfaces. No active preparation. TCS foods shall be thawed under refrigeration; completely submerged under running water at a water temperature of 70 F or below; wth sufficient water velocity to agitate and float off loose particles in an overflow; or as a part of the cooking process. CDI - All foods moved to the walk-in cooler.
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; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt and 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.
5-202.12; Core; Handwashing sink reached 75 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.
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.
3-304.14; Core; Sanitizer bucket (containing quat) measured 0 ppm. No color change on test strip. Quat shall register 200-400 ppm; unless otherwise specified by manufacturer instructions. Bucket dumped and re-filled.
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; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt and 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.