4-501.11 Door Handle to the walk-in cooler is partially broken with sharp piece that appears capable of puncturing skin and causing injury. . . One lid to the prep refrigerator has a melted blue interior liner with a gap. Maintain equipment in good 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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Refrigerator lids and upper surfaces are not clean. One refrigerator lid was removed and cleaned in the sink today. Maintain the lidsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Refrigerator lids and upper surfaces are not clean. One refrigerator lid was removed and cleaned in the sink today. Maintain the lids; vents; upper surfaces and interior of the refrigerator clean. . . Speed Rack inside the walk in cooler needs cleaning. . Maintain equipment 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.
5-205.11 (A) Handwashing Sink to the left of the ice machine is blocked with boxes and storage. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Do not store items in front of the handwashing sink. Items were moved to provide clear access. 5-202.12 Water at the handwashing sinks is 67 degrees F. Provide at least 100F water at handsinks. There are tankless water heaters. After several minutes water temperature increased to warm.
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.
3-501.16(A)(2) Breaded Chicken Filet 50F in the refrigerated drawer. Cheese slices 45F. Maintain TCS foods in cold holding at 41F or less. -P Refrigerator is broken and manager is using ice inside the refrigerator. Maintenance man is scheduled for repair this afternoon. Chicken was discarded and we discussed putting the food on 4 hour time holding (Time as a Public Health Control).
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cheese is Date Marked for 8 days (not the maximum of 7 days). Date Marking must be adjusted to not exceed 7 days in the refrigerator. The day the food is opened counts as day one. Manager says he has the ability to change the date at the store level.
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.
notedCode 4-903.11 (A) Pitcher and three containers of Refresher concentrate (beverage) are stored to the left of the handwashing sink under the new towel dispenser. Hands drip into the pitcher or onto the Tetra-Pak aseptic packaged beverage concetrate. Store cleaned utensils in a cleanEquipment and utensils
4-903.11 (A) Pitcher and three containers of Refresher concentrate (beverage) are stored to the left of the handwashing sink under the new towel dispenser. Hands drip into the pitcher or onto the Tetra-Pak aseptic packaged beverage concetrate. Store cleaned utensils in a clean; dry location; where they are not exposed to splash or other contamination. If the paper towel dispenser remains in this location above the table; move items from underneath that should not be dripped on.
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 Door Handle to the walk-in cooler is partially broken with sharp piece that appears capable of puncturing skin and causing injury. Maintain equipment in good repair. discussed today
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment sink is not clean with build-up coating the sanitizing compartment. Use detergent to clean the sink daily. Fill sanitizer into a clean sink.
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 6-301.12 Hand Drying Provision (Pf) No paper towels are available at the handwashing sinks. Provide towels at all handwashing sinks. DomesticHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) No paper towels are available at the handwashing sinks. Provide towels at all handwashing sinks. Domestic; roll towels were added upon request.
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.
4-501.11 Door Handles to the toilet rooms are rough; deteriorating. This rough surface is more likely to hold viruses and bacteria than a smooth surface. Maintain equipment in good repair. discussed today
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 4-602.13 Nonfood Contact Surfaces (C) SurfacesCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Surfaces; underside of the shelf that overhangs the make-line refrigerator is not clean. Clean the surfaces around the area used to prepare the sandwiches; etc. Use a brush to reach hard-to-reach areas inside the ice machine when cleaning. Discussed areas needing additional cleaning today.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Speed rack of bagels and breads next to three compartment sink without splash guard or other form of protection from water and sanitizer splatter. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Recommend adding a cover to the speed rack or a cover on one side to protect from splash contamination. Rack moved during inspection.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; A couple of clear containers stacked wet nested on shelf above three compartment sink. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes moved 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.
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; Core; Shelving and speed rack near three compartment sink with dust buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup 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.
6-501.12; Core; Floors under equipment and shelving in back of facility soiled with residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas 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.
6-301.12; Priority Foundation; No paper towels at back handsink near ice machine. Each handwashing sink shall be supplied with individual disposable towels or approved hand drying device. Paper towel roll added to dispenser during 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.
4-501.114; Priority; No sanitizer solution at three compartment sink. Dishes in sink and water tested at 0ppm quaternary solution. A chemical sanitizer solution shall be at the correct concentration according to manufactures label use instructions. Quaternary solution shall be 200-400ppm. Solution bottle obtained from nearby store by management during inspection. Solution tested at 200ppm after replacing solution bottle.
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; Floors under front counter and drain in this area soiled with residue buildup. 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 were available at the handwashing sink behind the service counter/register. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a hand drying device. CDI- towels added. ; 5-205.11; Priority Foundation; Back prep handwashing sink was blocked by a step stool. A rack of donuts was observed placed in front of the handwashing sink in the main service area behind the register. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- items moved and sinks made accessible.
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.
4-602.11; Core; The inside panel of the ice machine was observed with some black residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; cooking oil storage tanks and distribution lines; beverage and syrup dispensing lines or tubes; coffee bean grinders; and water vending equipment; cleaning shall be done (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency. No points taken today. Majority of residue was cleaned 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Frozen water observed on boxes of donuts; (one box was opened) from a drip in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location and where it is not exposed to splash; dust or other contamination. Have this drip/leak repaired.
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.
4-501.11; Core; Extensive frozen condensation and ice build-up on fan covers; ceiling; shelving and boxes of food product inside the walk-in freezer. PIC indicated a work order for condensation/dripping issue has been pending for some time. Equipment shall be maintained in a state of repair and condition that keeps it functioning properly and so that it is easily cleanable. Have ice removed and freezer repaired.
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; Fan covers in the walk-in cooler have dust accumulation. The inside of the flip top unit has extensive food residue. Metal drainage grates on the counter near coffee prep areas are soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. Full point taken for repeat violation.
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; Floors behind the ice machine and under/behind other equipment are visibly soiled with debris and food residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. This will also help prevent an issue with pests.
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.