5-205.11; Priority Foundation; Plastic container with water in handsink near cook line. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Removed at time of 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation; Core; Sanitizer buckets with 0ppm solution. Wet wiping cloths shall be held between uses in a sanitizing solution at correct concentration according to manufactures use instructions. Quaternary sanitizer shall be 200-400ppm. Solution dispensed from three compartment sink and buckets replaced with fresh solution at 200ppm.
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; Priority Foundation; Plastic container with water in handwash sink by prep table. Empty pitcher in handsink near cook line. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Removed at time of 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.
notedCode 4-903.11(A)(C) Unopened box of wrapped silverware stored under front handsink. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Unopened box of wrapped silverware stored under front handsink. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Silverware are wrapped individually and still in box; but do not store single-service items under handsinks. Box 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.
3-501.14(A);Priority; Cooked potatoes stored in large deep metal containers stacked with lids in walk-in cooler at 99-100F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. More cooked potatoes added to cooler during monitoring cooling temperatures and hot added to top of other potatoes. This method will not allow these potatoes to cool within the approved time parameters. Potatoes rearranged during inspection and cooling methods reviewed. No points deducted.
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); Priority; Sliced tomatoes; diced tomatoes; deli turkey and other items in left side of flip top cooler above 41F and 43-44F. Maintain TCS foods in cold holding at 41F or less. The right side of the cooler and items in the bottom at 41F and below. Empty spaces and gaps in the containers in the top. The items warmer were near these open spaces. Educated to keep top of cooler closed and lids or empty containers in the gaps to keep air flow on the food products. Empty containers added to cooler during 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling potatoes in containers stacked and covered in walk-in cooler. Foods shall be cooled using an appropriate method to reach cooling parameters. Food shall be in thin; shallow portions; in rapid cooling equipment such as freezer or walk-in cooler near vents; and keep loosely covered or uncovered if protected from overhead contamination during cooling. Potatoes re-arranged during 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C);Core; Handsink at front near small plates and single-service condiment packages missing splash guard. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Add splash guard to protect dishware and single-service items. Items shifted 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 2-401.11 (A) Employee beverage on shelf to left of ice machine. Employees’ beverages shall be stored covered and below and away from foodEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employee beverage on shelf to left of ice machine. Employees’ beverages shall be stored covered and below and away from food; food preparation surfaces; and clean food equipment/utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112; Core; Remove few dead insects in light fixture near back door. No points taken.
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.
4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Soda bottle on walk in cooler shelf; previously opened (Note: lid is on). Keep personal drinks on a bottom shelf only; located so that food; equipment; linens and single-service are protected from contamination. ; 6-501.110; Core; Cell phone on shelf in cook make line area. Keep personal items away from food and equipment etc.
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.
6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels or a hand drying device. Keep a papertowel towel roll on top of dispenser until batteries replaced.
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.