4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plastic and metal containers/lids stored clean have food debris and sticker residue on them. CDI: Placed in dish washing area for rewashing.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11 (A) Noted sticky residue splash and build up along the some of the plastic lids stored near the coffee maker. Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
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.
4-501.11 Maintain equipment in good repair. Ice build up in 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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Detail cleaning needed along the racks in the walk in cooler; bottom racks of the near the 3 compartment sink ; and interior surface of glass reach in cooler unit.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) The walls above the donut display case and prep cooler need repair. Also noted the side base coving near the syrups station is damaged and needs repair.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plastic and metal containers/lids stored clean have food debris and sticker residue on them. CDI: Placed in dish washing area for rewashing.
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) Maintain TCS foods in cold holding at 41F or less. -PFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Foods on make line/drawer unit over 41F (See temp chart). CDI: Items over 45F were discarded and PIC called maintenance to come out and check unit. Some doors on unit are not being closed completely. Repeat.
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 Maintain equipment in good repair. Ice build up in 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) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed throughout establishment. Especially cabinetsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed throughout establishment. Especially cabinets; shelves and drawer coolers. Repeat.
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 6-501.12 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 maintained clean. Cleaning needed of floor; walls and ceilings throughout establishment. Especially under/behind equipment and walk in units. Repeat.
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. Food protection manager certification can be obtained by going to ServSafe.com or raisethegrade.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.
2-301.14; Priority - Observed worker come in from outside to start work and did not wash hands before donning gloves. Also; worker handled long hair and then started touching other things in kitchen...After beginning work for the day; after contaminating hands by touching hair; face; OR contaminating hands in any other way; hands shall be washed...CDI by having worker wash hands. NOTE: After washing hands at handsink; use paper towel to turn off faucet knobs to prevent recontamination of clean hands.
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.
5-205.11; Priority Foundation - Several bottles of chemicals were stored hanging on right side splash guard of handwashing sink by food prep line...Handsinks shall not be used for purposes other than handwashing...CDI by removing chemicals from handsink splash guard.; 6-301.12; Priority Foundation - No paper towels were in dispenser by handsink located by office...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by replacing paper towels in 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.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by putting foods at incorrect temperatures inside 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Blue liquid was inside bottle labeled as "Comet disinfecting cleaner with bleach"; but other spray bottles with same label had clear/light yellow liquid inside...Working containers such as cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by discarding blue liquid from bottle.; 7-201.11; Priority - Observed spray bottle with blue liquid on shelf above ice machine door lid. Another spray chemical bottle was stored on left "clean" side drainboard by clean food containers. One worker was spraying Spic and Span disinfecting all purpose spray and glass cleaner on food/beverage contact counters (this product is not approved on/around food contact surfaces)...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals and discontinuing spraying disinfecting spray on food contact counters.
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.
4-204-112; Core - Refrigerated make line unit; see-thru refrigerator and other reach-in refrigerator had no thermometers (inside or on exterior readout)...In mechanical refrigerators; a thermometer shall be located in warmest part of units or on exterior readout...Inside refrigerators; place thermometers that are accurate to plus or minus 3 degrees F. Air temperature must be 41F or less.
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.
3-602.11; Core - Many boxed ice cream cakes in see-thru freezer in customer service area had no ingredient labels or information about where they were produced/packaged. PIC stated the cakes are decorated in another store...Food packaged in a food establishment shall be labeled as specified in LAW; including 21 CFR 101 - Food labeling; and 9 CFR 317 Labeling; marking devices; and containers. Label information shall include: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients in descending order of predominance by weight; including a declaration of artificial color or flavor and chemical preservatives; if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer; packer; or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1; 2006)...Contact facility where cakes are produced and request required labeling for all cakes. ; 3-302.12; Core - Some containers and bottles of dry and liquid toppings 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.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Containers of ice cream were stored directly on floor in freezer...Food shall be stored at least 6 inches above floor...Elevate ice cream 6 inches above floor.
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.
3-304.14; Core - Quaternary ammonium sanitizer (QA) in one bucket was less than 150 ppm (required minimum for type of sanitizer used). Also; sanitizer cloths were stored in soapy water solution (bucket marked as "sanitizer")...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water solution OR store cloths in soiled laundry area.
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.
4-502.11(A) and (C); Core - A few food containers and lids were cracked/damaged...Food service utensils shall be kept clean...Discard damaged items.; 4-501.11; Core - Some wire shelves were rusty...Food service equipment shall be kept in good repair...Replace rusty shelves with similar approved shelving.
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
4-302.14; Priority Foundation - No test strips were available to test quaternary ammonium (QA) sanitizer used...Test strips or kits shall be provided to check QA sanitizer used in facility...Provide required test strips...Not corrected during inspection.
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 laminate shelving/cabinets; interiors of unused equipment; interiors/exterior vent slats of refrigerators and freezers; see-thru refrigerator interiors; interiors/edges of ice cream dipper wells; table legs. Some food containers in storage had old stickers/sticky residues on exteriors...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above. Remove old stickers/residues from container exteriors.
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.
5-501.111; Core - Right top lid on cardboard dumpster was partially broken off...Trash/recycling receptacles shall be kept in good repair...Replace broken dumpster lid so it covers dumpster completely.; 5-501.114; Core - Both cardboard and trash dumpsters had missing drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs.
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.
6-501.11; Core - Ice was accumulated under walk-in freezer evaporator and on freezer door. Some holes were in mop sink/can wash walls. No cold water was available at mop sink faucet...Physical facilities shall be kept in good repair...Remove accumulated ice and repair evaporator leaks. Seal air leaks around freezer door and/or repair heated metal strip to keep ice from forming. Seal wall holes; and provide cold running water at mop sink faucet.; 6-501.12; Core - Observed soiled flooring under/around equipment and dry storage shelving. Several ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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.
2-301.12; Employee re-contaminated hands after washing by touching faucet handles to turn off water. TO avoid re-contaminating their hands or surrogate prosthetic devices; 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 - Employee rewashed her hands using good procedure.
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.
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 some eggs that were 43-44 degrees F. Maintain cold hold temperatures to 41 degrees F or below. CDI - Eggs were discarded during the inspection.
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 ; Priority; The sanitizer located at the 3-compartment sink showed no sanitizer residual when checked with test paper. Chlorine sanitizer strength should dispense at 50-200 ppm and quaternary sanitizer at 200-400 ppm. CDI - The sanitizer packets were used instead.
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.
3-304.12; Core; Spoons were stored in a cup of 72 degree F water. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: on a clean; dry surface; in a clean; empty cup; in water at least 135 degree F or in an overflow dessert holder with running water. CDI - Spoons were placed in an empty cup.
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.
4-501.11; Core; The metal grate and sprayer underneath the dairy machine are broken. EQUIPMENT shall be maintained in a state of repair. Replace or repair these items. There is ice accumulation on the condenser and door of the walk-in freezer. Contact maintenance to check.
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; There is spillage in the bottom of the prep refrigerator. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean this area of refrigerator.
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.