2-102.12 (A) Certified Food Protection Manager (C); No employee present during the inspection had food protection manager certification. At least one employee at all times of food operation shall be 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 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf); PIC was unable to locate a vomiting a diarrhea clean up plan. These instructions are required per 2017 food code. CDI- Vomiting and diarrhea clean up plan was provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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); Repeat; Chicken and noodles were being held too highly in their containers (above fill lines) in the pre top unit and were above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken and noodles were taken to closed refrigerator to be cooled before a 4 hour period elapsed. Full points taken due to repeat violation.
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.
5-501.113 Covering Receptacles (C); Outdoor waste receptacle had opened door during the inspection. All outdoor waste receptacles shall be closed with tightly fitted covers and lids.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling ventilation cover in the restroom has dust/debris buildup and should be cleaned. Physical facilities shall be cleaned at a frequency 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.
2-102.12 (A) Certified Food Protection Manager (C); No employee present during the inspection had food protection manager certification. At least one employee at all times of food operation shall be 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 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); Chicken and cheese were being held too highly in their containers (above fill lines) in the pre top unit and were above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken and cheese were taken to closed refrigerator to be cooled before a 4 hour period elapsed. Full points may be taken if this item is repeated again.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); One moist wiping cloth was being hung on a handwashing sink. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Handwashing sink caulking is completely split from the wall and the sink is loose. Equipment shall be maintained in a state of good repair. Replace sink caulking.
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; Core; Repeat violation; Handwashing sink piping is leaking. There is a bucket below the sink catching the leaking water. Men’s restroom is out of order and not accessible to customers. Maintain a plumbing system in good repair.
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.
2-102.12 (A) Certified Food Protection Manager (C); No employee present upon EHS entrance had food protection manager certification. At least one employee at all times of food operation shall be 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 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); Chicken was being held too highly in its container in the pre top unit and was up to 52F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken was taken to closed refrigerator to be cooled before a 4 hour period elapsed.
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); Quat sanitizer is being produced at a concentration over 400ppm at the 3 compartment sink. Quat sanitizer shall be maintained at 200-400ppm. CDI- Sanitizer was manually diluted in the basin and company is being called to adjust the dispenser.
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 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Cleaned containers were found stacked closet together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
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.
5-205.15; Core; Handwashing sink piping is leaking. There is a bucket below the sink catching the leaking water. Men’s restroom is out of order and not accessible to customers. Maintain a plumbing system in good repair.
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.
4-501.114; Priority; Quat sanitizer in basin 0 ppm. Newly dispensed sanitizer also 0 ppm. Quat sanitizer shall be 200 to 400 ppm. Concentrate was low and a new bottle placed on it as well as the metering tip cleaned. Dispenser then providing 200 ppm quat. CDI
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Both managers present had their certification expire in 2023. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Discussed renewing ServSafe certifications. No points deducted for the first 180 days of the permit. CDI
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.
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; Some food in the top of the makeline 42-43F and was recently placed in the unit. The pepperoni was previously in the cabinet of the unit prior to being recently placed in the top of the unit and at 48F. PIC states it was not out on the counter for transfer. It was stated that the makeline unit is on for an hour and a half prior to food being placed in the top in the mornings. Store opens at 10AM. Chicken wings and boneless wings in the cabinet of the unit which have been in the unit over night are 44-47F. Ice visible on the side of the unit in the cabinet. Food shall be 41F or less. The 47F chicken wings discarded. Pepperoni temperature in the top of the unit decreased to 45F in 30 mins. Food in the cabinets of the unit removed and placed in the walkin. Owner contacted a technician to service the unit. CDI
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; Clean containers that are going to be used for the food in the makeline today are on the front counter by the computer screens with customer access and food contact portion facing up. Clean equipment shall be stored in a clean; dry location and protected from contamination. Store inverted and not where customers can access them.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Employee jacket stored hanging on dry storage shelf directly next to food side boxes with the food contact portion facing up and uncovered. Observed employee place their elbows and hands on the food contact portion of the inside of a pizza box on the cut table. Single service articles shall be stored in a clean; dry location and protected from contamination. Store with food contact portion inverted or plastic covering it; and keep employee items separate.
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.
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; Grease accumulation in hood and on outside of oven. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean 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.
5-501.17; Core; Womens bathroom lacking a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Put a lid with a trash can in the bathroom. ; 6-501.18; Core; Toilets and bathroom hand sinks are dirty. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Clean 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drink in walkin above food for the facility. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Store employee items on a bottom shelf and separate from food items.
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.