3-501.16(A)(1) ; Priority; Observed hash brown holding below 135F. TCS foods shall be held at 135F or greater. Items reheated.
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.
3-501.16 (A)(2) and (B); Priority; Observed several omelet bites held inside ROP packaging holding above 41F. TCS food shall be held at 41F or below. Items 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.
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 a buildup of icing and food debris inside cabinets; cubbies; shelving under prep tables and oven. Thick residue inside makeline drawers and cake freezer. Food splash under table around ice bin exterior. Soiled walk in freezer floors. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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; Observed water dripping from fan inside walk in cooler. Physical facilities shall be maintained in good repair. 6-501.12 Core; Observed a buildup of icing and food debris all throughout facility on floors under equipment. Observed spills on floor corners inside walk in freezer. Physical facilities shall 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.
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; Observed cream cheese; bacon jam; queso cheese; and cheddar holding above 41F. TCS food shall be held at 41F or below. Items discarded. Manager will contact service provider for maintenance.
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; Priority Foundation; Thermometer not available inside makeline unit. Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY 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 ambient air thermomter to place on the top section of this unit. Thermometer obtained during inspection.
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.
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 a buildup of icing and food debris inside cabinets; cubbies. Thick residue inside makeline drawers. Food splash under table where ice bin is stored. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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.
5-202.13; Priority; Observed faucet hose for sanitizer dispensers submerged in water. To avoid backsiphonage an air gap is required. An air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment; or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Hoses removed from solution. Zip tie hose at least one inch above the rim of the sink basin.
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.
6-201.11 Core; Observed low grout on several areas of the floor. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. 6-501.12 Core; Observed a buildup of icing and food debris all throughout facility on floors under equipment. Observed spills on floor corners inside walk in cooler. Physical facilities shall 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.
6-301.12; Priority Foundation; No Paper Towels are provided at the handwashing sink in the front. Blender is stored in the handwashing sink. Eliminate storage of blender inside the handwashing sink. Keep handwashing sink stocked with paper towels and free of storage. Blender was taken to the ware washing sink to be cleaned and sanitized. Towels were added to the towel dispenser.
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 4-602.11 Equipment Food-Contact Surfaces - Frequency (P) Flip Top Refrigerator lids are not clean. Sign attached to the sink is worn and not clean. RegularCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces - Frequency (P) Flip Top Refrigerator lids are not clean. Sign attached to the sink is worn and not clean. Regular; effective cleaning of the refrigerator is needed. Maintain lid and upper surfaces free of build up.
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 3-501.16(A)(2) Egg Scramble 48 degrees F stored in the top of the make line refrigerator. Egg Scramble is stored in a plastic panFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Egg Scramble 48 degrees F stored in the top of the make line refrigerator. Egg Scramble is stored in a plastic pan; inside a shallow pan. Maintain TCS foods in cold holding at 41F or less. -P Properly seat the eggs into the cold portion of the refrigerator. Egg scramble was discarded today.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Tiny crawling pest observed around the front counter. Assure facility remains free of pests.
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.
3-304.12 (E) Blender is rinsed and stored inside the front handwashing sink for reuse. Use the rinse sink on the left. Keep the blenders out of the handwashing sink to prevent contamination. Blenders must be stored in a clean and protected location. Blender was removed from the handwashing sink.
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.
4-501.12; Core; Cutting Board in use on the sandwich refrigerator is in bad condition. Restore cutting board to mostly white. Currently the cutting board has a lot of black. Top surface is neither clean or cleanable. Restore the cutting board to a cleanable surface or discard/replace the cutting board. Cutting boards shall be effectively cleaned and sanitized at least every 4 hours. When a cutting board can no longer be effectively cleaned; remove it from the restaurant.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; 3 compartment ware washing sink is not clean. Daily cleaning of the sink is needed with dish detergent.
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 6-501.113 Storing Maintenance Tools (C) Mop is stored against the handwashing sink. Store mop in an area where it does not need to be handled by food handlers accessing the handwashing sink. Mop was moved during inspection. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.113 Storing Maintenance Tools (C) Mop is stored against the handwashing sink. Store mop in an area where it does not need to be handled by food handlers accessing the handwashing sink. Mop was moved during inspection. 6-501.12 Cleaning; Frequency (C) Floor is not clean in several areas. Thoroughly clean physical facilities.
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; Floor is not clean throughout the kitchen. Walk in freezer floor is soiled with attached; stuck milk crate. Signs have microbial growth. Assure floor; walls; ceilings; vents are maintained clean. ; 6-501.114; Core; Unused large sign panels are stored inside the kitchen near the oven. Cambro ice bin is soiled and not used. Remove items that are not used from the restaurant.
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; Priority Foundation; Paper Towel dispenser at the main handwashing sink is not functioning properly. Replace dispenser if needed. Manager restored function to the dispenser during inspection. ; 6-301.11; Priority Foundation; Handwashing sink in the front has a sign indicating it is for handwashing; but is not supplied with soap or paper towels. Utensils are stored within the splash guard. Sink on the left is used for rinsing; dumping. Sink on the right shall be restored for handwashing to include soap & paper towels. Eliminate storage of blender; etc in the splash zone of the handwashing sink. Manager directed today to make the change.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Speed Rack inside the walk in cooler is heavily soiled. Detailed cleaning is needed. Top panel of the speed rack has a dirty laser film attached. Maintain food storage areas clean and free of build up.
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.
3-304.12; Core; Dipper well with ice cream scoops is heavily soiled with black rim of grime inside. Removal of the dipper well is needed for effective cleaning. If the dipper well cannot be effectively cleaned; replace it. Maintain clean storage for utensils.
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.
4-501.12; Core; Cutting Board in use on the sandwich refrigerator is in bad condition. Restore cutting board to mostly white. Currently the cutting board is black along the leading edge (3/4 inch most of the way across is black). Top surface is neither clean or cleanable. Restore the cutting board to a cleanable surface or discard/replace the cutting board. Cutting boards shall be effectively cleaned and sanitized at least every 4 hours. When a cutting board can no longer be effectively cleaned; remove it from the restaurant.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; 3 compartment ware washing sink is not clean. Daily cleaning of the sink is needed with the Dawn dish detergent.
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; General cleaning needed throughout. Maintain equipment clean; including shelves under the oven; ice cream freezers; Cambro ice bin; surfaces; etc. Remove black and pink microbial growth from ice cream freezers.
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; Cleaning needed on floors in walk-in cooler and walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Ensure physical facilities are maintained 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.
5-202.12; Core; Handsink next to ice machine not providing hot water of at least 100F. Handwashing sinks shall be equipped to provide hot water of at least 100F. Repair technician on-site during inspection and hot water repaired to be at least 100F.
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; Wet wiping cloths stored in quaternary ammonium sanitizer below 150ppm. When not in use; wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Sanitizer bucket remade.
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; Scoop stored in sugar container with handle buried beneath the surface of the food. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored when not in use.; 3-304.12; Core; Coffee stirring spoons stored in water at 95-100F. When not in use; utensils shall be stored in water of at least 135F; in running water that drains particulates; or on a clean and dry surface of the food prep area. Ensure utensils are properly stored when not in use.
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; Cleaning needed in cabinets; in coolers; and on counters beneath equipment. Nonfood contact surfaces of equipment shall be free of dust; dirt; food residue; and other debris. Clean these areas and ensure they are maintained 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.
5-103.11; Priority Foundation; Hot water dispensing inconsistently at 2 back handsinks; 3-compartment sink; and front dump sink. Hot water generation and distribution systems shall be sufficient to meet peak hot water needs. CDI - repair technician on-site during inspection and adjusted hot water heaters to supply sufficient hot water to all points of use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.