notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For Spanish and English classes and exams to become a certified food protection manager; go to raisethegrade.com or ServSafe.com
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.
4-501.12; Cutting boards are heavily scratched with black residue inside them.- Cutting surfaces shall be easily cleanable and smooth; if not they shall be replaced or resurfaced.- Please replace/resurface cutting boards 4-501.11; Core - (REPEAT) Gaskets are torn throughout- Equipment shall be in good repair and condition.- Please replace damaged equipment
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 - (REPEAT) No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For Spanish and English classes and exams to become a certified food protection manager; go to raisethegrade.com or ServSafe.com
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.
4-501.11; Core - (REPEAT) Shelving throughout is rusty or peeling.- Equipment shall be in good repair and condition.- Please replace damaged equipment
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; The floors throughout are cracked and some of the wall trims are missing tiles.- Physical facilities shall be in good repair.- Please repair floors
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 - (REPEAT) No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For Spanish and English classes and exams to become a certified food protection manager; go to raisethegrade.com or ServSafe.com
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.
4-501.11; Core - (REPEAT) Some cutting board holders on backsides of see-through refrigerated cases were rusty; chipping and damaged. Shelving was rusty/damaged in walk-in cooler where cheese was stored; dry storage spice area and in reach-in freezer. Heating plate pad on plastic wrap machine was torn...Food service equipment shall be kept in good repair...Repair (or replace) damaged surfaces so they are smooth and easy to clean; and replace rusty shelves/heating plate pad with similar approved equipment. 4-501.12; Core - (REPEAT) Market cutting boards had deep stained knife cuts...Cutting boards with scratches; scoring and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting boards.
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; The floors throughout are cracked and some of the wall trims are missing tiles.- Physical facilities shall be in good repair.- Please repair floors
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 - (REPEAT) No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For Spanish and English classes and exams to become a certified food protection manager; go to raisethegrade.com or ServSafe.com
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.
3-302.11 (A)(2); Priority - In see-thru refrigerated case; observed raw chicken on platters above raw beef and pork...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Container of cut cheese in right (produce) walk-in cooler was 43F (not cooling down); and several meats were above 41F in see-through refrigerated display case (see temperature chart)...Unless actively preparing; properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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
7-102.11; Priority Foundation - Two spray bottles with liquid in them were not labeled...Working containers of chemicals; sanitizers; cleaners; etc. shall be labeled with common name of product inside them...CDI by labeling one bottle and discarding liquid from other bottle.
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.
3-304.14(B); Core - One moist wiping cloth in meat market area was not in sanitizer...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
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.
4-903.11 (A); (B); and (D); Core - Many clean food containers and trays were stacked while wet...Clean food equipment and utensils shall be stored in self-draining position that allows air drying...Separate containers and trays so they completely air dry before stacking.
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.
4-101.19; Core - (REPEAT) Some cardboard was lining racks in walk-in freezer...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from racks. Consider using hard plexiglass; large cutting boards; sheet pans; etc. to cover shelves/racks; if desired. 4-501.11; Core - (REPEAT) Some cutting board holders on backsides of see-through refrigerated cases were rusty; chipping and damaged. Shelving was rusty/damaged in walk-in cooler where cheese was stored; dry storage spice area and in reach-in freezer. Heating plate pad on plastic wrap machine was torn...Food service equipment shall be kept in good repair...Repair (or replace) damaged surfaces so they are smooth and easy to clean; and replace rusty shelves/heating plate pad with similar approved equipment. 4-501.12; Core - (REPEAT) Market cutting boards had deep stained knife cuts...Cutting boards with scratches; scoring and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting boards. 4-502.11(A) and (C); Core - (REPEAT) A few laminate trays had cracks and chipped surfaces...Food service utensils shall be kept in good repair...Discard damaged tray.
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 - (REPEAT) Observed soiled shelves and racks in kitchen and walk-in units; interiors of some see-thru refrigerators and reach-in freezer; plastic wrap station...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.114; Core - (REPEAT) Left trash dumpster with drain hole had no plug...Drains in dumpsters and waste containers shall have drain plugs in place...Replace missing plug. 5-501.15; Core - Left trash dumpster was rusted through; with various holes in the sides/bottom (leachate streak could be seen on pavement coming from dumpster)...Trash and recycling receptacles shall be kept in good repair...Replace damaged trash dumpster. 5-501.115; Core - Some trash was on ground around dumpsters...Trash/recycling receptacle areas/enclosures shall be maintained clean...Work with other businesses that use these community dumpsters to keep dumpster area clean and sanitary at all times.
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.
6-201.11; Core - (REPEAT) Pebbled flooring in produce walk-in cooler where cut cheese is stored is not approved and difficult to clean...Floors shall be designed; constructed and installed so they are smooth and easily cleanable...Provide approved easily cleanable flooring (such as quarry tile) in this cooler (since cheese is stored in it).
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 person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For Spanish and English classes and exams to become a certified food protection manager; go to raisethegrade.com or ServSafe.com
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.
3-501.16 (A)(2) and (B); Priority - Containers of whole package and cut cheese were at 42-43F in produce walk-in cooler...Unless actively preparing; properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cheese.
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.
4-501.11; Core - Metal backsides surfaces and cutting board holders of see-through refrigerated cases were rusty; chipping and damaged. Shelving was rusty/damaged in walk-in cooler where cheese is stored and dry storage spice area. One wire metal cart was badly bent/damaged...Food service equipment shall be kept in good repair...Repair (or replace) damaged surfaces so they are smooth and easy to clean; and replace rusty shelves and cart with similar approved equipment. 4-502.11(A) and (C); Core - Some laminate trays had cracks and chipped surfaces...Food service utensils shall be kept in good repair...Discard damaged tray. 4-501.12; Core - Market cutting boards had deep stained knife cuts...Cutting boards with scratches; scoring and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting boards. 4-101.19; Core - Cardboard was lining shelves/racks in walk-in cooler and freezer...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves. Consider using hard plexiglass; large cutting boards; sheet metal; etc. to cover shelves/racks; if desired.
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 - Observed soiled shelves and racks in kitchen and walk-in units; interiors of some see-thru refrigerators and reach-in freezer; door edges of walk -in units...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.114; Core - One trash dumpster with drain hole had no plug...Drains in dumpsters and waste containers shall have drain plugs in place...Replace missing plug.
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.
6-201.11; Core - Pebbled flooring in produce walk-in cooler where cut cheese is stored is not approved and difficult to clean...Floors shall be designed; constructed and installed so they are smooth and easily cleanable...Provide approved easily cleanable flooring (such as quarry tile) in this cooler (since cheese is stored in it).
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 - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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 - Two containers of in-house cut soft cheese were at 43-44F in produce walk-in cooler...Unless actively preparing; properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cheese.
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.
3-501.17; Priority Foundation - Two containers of in-house cut soft cheese and unpackaged smoked pork chops (cut/unpackaged from day before) had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
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.
3-302.12; Core - Several containers of dry foods (spices; seasonings; ingredients) were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents..; 3-602.11; Core - Several containers of in-house repackaged mole sauce had no ingredients or place of business where it was packed...Food packaged in an establishment shall include the common name of the food; a list of ingredients in descending order of predominance; including declaration of artificial color or flavor and chemical preservatives; and major food allergens; accurate declaration of the quantity of contents; and name and place of business of the packer...Provide labels on containers of mole that container above information.
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 - Metal backsides surfaces and cutting board holders of see-through refrigerated cases were rusty; chipping and damaged. Walk-in cooler wire shelving where cheese is stored was rusty...Food service equipment shall be kept in good repair...Repair (or replace) damaged surfaces so they are smooth and easy to clean; and replace rusty shelves with similar approved shelving.; 4-502.11(A) and (C); Core - Some laminate trays had cracks and chipped surfaces. Plastic wrap station had torn heat pad/cover...Food service utensils shall be kept in good repair...Discard damaged trays and replace torn heat pad.; 4-501.12; Core - Market cutting boards had deep knive cuts and stains...Cutting boards with scratches; scoring and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting boards.; 4-101.19; Core - Cardboard was lining shelves/racks in walk-in cooler and freezer...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves. Consider using hard plexiglass; large cutting boards; etc. to cover shelves/racks; if desired.
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 - Observed soiled shelves in kitchen; walk-in units and reach-in freezer. Top flat part of band saw was soiled. Many old stickers and sticky residues were on back side of see-through refrigerated case...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old stickers/residues.
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.
6-201.11; Core - Pebbled flooring in produce walk-in cooler where cut cheese is stored is not approved and difficult to clean...FLoors shall be designed; constructed and installed so they are smooth and easily cleanable...Provide approved easily cleanable flooring in this cooler (since cheese is stored in it).; 6-501.12; Core - Walk-in freezer flooring was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of freezer floor.; 6-501.11; Core - Market 3-comp sink faucet leaked when water was turned on...Physical faclities shall be kept in good repair...Repair leaking faucet.
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; The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection.
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.
4-501.12; Core; The large white cutting board had deep cuts on the surface of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.
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 shelves in the walk-in cooler to remove the residue build up. Equipment must be kept free of dust; 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Replace the blown light bulbs in the meat market. There must be at lest (50 Foot Candles) at a surface where a Food Employee is working with food or utensils or where employee safety is a factor.
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.