notedCode 7-204.11 Provide sanitizer at correct concentrations (200-400ppm for Quat)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Provide sanitizer at correct concentrations (200-400ppm for Quat); diluting as required.-P; Sanitizer in 3 comp and bottles 500ppm. CDI: Quat diluted to 400ppm.
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.
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) Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning needed of floors under equipment and inside walk in.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- Person in charge shall be a certified food protection manager with a certificate showing validity.- Please have PIC become a certified food protection manager.
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.
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; The pizza oven and some storage shelves in the back need cleaning.- Equipment non food contact surfaces shall be cleaned with the frequency to prevent buildup.- Please clean items listed and do so more frequently.
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.
2-301.14; Priority; A employee went outside and come back into the kitchen without washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI.. The employee was informed on proper handwashing. CDI.. The employee was washing his hand properly before then end of the 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.
4-601.11 (A); Priority Foundation; There were several pizza pans that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
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; Clean the gaskets on the cold hold units. Clean the storage shelves. Clean around the oven and cooking equipment must be kept free of an accumulation of dirt; Food 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.
6-501.12; Core; Clean the floors near the sinks and food prep areas to remove the food debris. Physical Facilities must 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.