notedCode 6-301.12 Hand Drying Provision (Priority Foundation)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Priority Foundation); Two hand sinks were missing paper towels in the dispensers. Hand washing sinks must be provided with paper towels or other sanitary hand drying method at all times. CDI-Paper towels were 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.
4-601.11(A); Priority Foundation; The ice machine interior had black and brown residues. Utensils and can opener stored as clean had greasy black residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Items were cleaned and sanitized.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Several buckets of house slaw were stored directly on the floor; uncovered; while food was prepared; and food preparation sink was being cleaned next to food. A container of chips was stored uncovered. The lid on the ice bin at the soda machine is broken; and does not fully cover ice. Store food so it is protected from contamination. CDI-Food was covered and moved off the 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.
minorCode 6-101.11 Surface Characteristics - Indoor Areas (Core)Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11 Surface Characteristics - Indoor Areas (Core); The wall behind the dish machine has black residue on it. Maintain walls in good repair and smooth and easily cleanable. Repair and clean wall.
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; The PIC is not a certified food protection manager. The PIC shall have passed an exam as part of an ANSI-accredited course. CDI-EC provided a list of accredited food protection manager courses and encourage more employees be sent to cover absence of PIC with certification. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/AlLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
3-501.14 Cooling; Priority; Vegetable soup prepared yesterday was 45-46F today in the walk in cooler. TCS (Time/Temperature Control for Safety) foods must be cooled from 135F to 70F within 2 hours after cooking; and from 70F to 41F within 4 hours; for a total of 6 hours cooling time. CDI-Soup was voluntarily 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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Tortas mix (meat and cheese) stored above the fill line in the preparation cooler was holding 57F. Cheese stored in a bowl next to the hot service line was holding 72F. House made salsa was 47F in the reach in cooler. TCS foods must be held cold at 41F or below. CDI-All foods were voluntarily 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Soup cooling was stored in very large; deep containers; with tight lids. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2 inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI- Soup that did not cool overnight was voluntarily discarded. Educational materials in Spanish language provided on cooling methods.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Several pans were stacked while still wet after cleaning and sanitizing. Equipment and utensils must be stored to allow air drying after cleaning. CDI-Pans were rearranged. Review rule with employees.
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 Good Repair and Proper Adjustment - Equipment (Core); The dish drying shelves are heavily rusted. The splash panel on the soda machine is rusting. Equipment must be maintained in good repair; to allow cleaning. Replace or repair rusting shelves and splash panel.
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 Floors; Walls and Ceilings - Cleanability (Core); The floor and wall in the corner under the dish drying shelf was badly damaged with rocks and dust around the area. Maintain floors and walls smooth and easily cleanable. Repair the floor and wall.
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.
4-501.114; Priority; There was no measurable chlorine in the dish washer sanitizing solution. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine solutions must measure 50-200ppm. CDI-Sanitizer bucket was changed and primed; and measured 100ppm.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); House salsa and pork dated 9/29/25 were still available for service today; 10/9/25. Ready to eat TCS foods must be discarded within 7 days of being prepared; or opened from commercial packaging. Ensure employees are monitoring dates on foods; and discarding as required. CDI-Salsa and pork were voluntarily discarded. Educational materials on date marking were sent to PIC email.
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.
4-501.114; Priority; The chlorine solution in the dish machine measured at 25ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizing solutions must measure between 50-200ppm. CDI-A 50ppm solution of chlorine was available at the 3-compartment. The service number for Autochlor was called; and service was requested. 3-compartment sink will be used for sanitizing until dish machine can provide 50-200ppm chlorine.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); Foods stored in the walk in cooler had preparation dates ranging from 5/7/25-6/5/25. PIC stated that these foods were removed from the freezer and thawed recently for service. When ready to eat; refrigerated; TCS foods are prepared and frozen; then the preparation and thaw dates must be written on the food. Preparation date and thaw date count as Day 1 and Day 2 in your 7 day total hold time. CDI-Educational materials on date marking in Spanish were sent via email to owner. EC allowed PIC to add the thaw date to the foods to allow for proper disposal times for 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were left on a preparation table. Wet wiping cloths must be held in a sanitizer solution in between uses. CDI-Cloth was placed into sanitizer.
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 5-501.115 Maintaining Refuse Areas and Enclosures (Core) There was an accumulation of garbage bags and debris such as office furniture in the shared dumpster enclosure. Refuse enclosures shall be maintained free of garbage and refuse. Contact your landlordFacility maintenance
5-501.115 Maintaining Refuse Areas and Enclosures (Core) There was an accumulation of garbage bags and debris such as office furniture in the shared dumpster enclosure. Refuse enclosures shall be maintained free of garbage and refuse. Contact your landlord; or the waste management company to remove the garbage and debris. EC will verify this area is cleaned up in 10 days.
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 Hand Drying Provision (Pf) No paper towels are available at one handwashing sink. Maintain towels at each handwashing sink. Towels were replaced 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 (A) Vitamin C pills; Fish Oil and pink stomach medicine are in the kitchen. Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Pink stomach medicine was discarded and we discussed employee health policy that requires reporting of vomiting or diarrhea; exclusion of these employees for an extra 24 hours after symptoms resolve. New documents; poster; with supporting information were provided and posted to the office door. Vitamin C and Fish Oil were moved to an employee area; out of the food preparation area.
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.
notedCode 3-305.11 Interior of the walk in cooler is not clean. There is dust on the ceiling and wallsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Interior of the walk in cooler is not clean. There is dust on the ceiling and walls; compressor; fan covers; etc. Extensive cleaning of the inside the walk in cooler is needed. Store food in a clean location.
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.
notedCode 3-304.12 (A) Portion cup is stored in the hot rice in the steam table for serving. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Portion cup is stored in the hot rice in the steam table for serving. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Consider purchasing Carlisle Measuring Scoop or Spoon for the rice. Cup was removed from the ice rice.
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) 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) Metal wall~mounted container & lid holders near the soda machine are not clean. Effective cleaning to items in this area is needed. discussed today for correction; that may require removal for effective cleaning
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 Intensity - Lighting (C) Lighting is low in the front area of the kitchen. Replace burnt out light bulbs. Provide 50 foot candles of light in food preparation areas. Consider the Duke Energy program to convert lights to LED. See the Duke Energy website for details. discussed today
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present management is not ANSI certified food protection manager. Manager arrived after being notified of 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.
6-301.12; Priority Foundation; Paper Towels are not available at the handwashing sink outside the walk in cooler. Soap and paper towels shall be available at each handwashing sink. Dispenser is not mounted. Towel dispenser stored in the back of the kitchen was mounted to the wall during today's 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.
4-602.11; Core; Ice Machine is not clean inside with black and red slime inside. Increased cleaning is needed that includes removal of the deflector panel. . . Can Opener and mount on the table are not clean. Regular cleaning is needed. Cleaning was directed during today's 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.
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; Make Line Refrigerator in the front cooking area is not holding food at 41F as required: cheese mix 44F & 43F; shredded cheese in a bag 45F. Items stored on the left side meet requirement for 41F. Air flow appears to be a problem. Pans are stored on the right on a very high shelf. Recommend lowering the shelf on the right to allow air to circulate between pans. Owner is working with the food storage to assure food is maintained at 41F.
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.
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; Shelf under the table is not clean. Table with sauces outside the walk in cooler is not clean. Equipment needs cleaning in the preparation area and storage 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Refrigerated drawer unit above stored food is not clean. Unclean build up is visible when drawers are opened. Walk in Cooler is also not clean and is somewhat deteriorating on the Climate Control unit. Effective cleaning of food storage areas is needed.
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.
3-302.11; Priority; Blender for salsa is stored on the food preparation table where raw meat is being cut. Blender location is dictated by available electrical outlet. Reorganization is needed. Today we discussed options for relocating the blender off of the raw meat table. Follow up is required to verify ready to eat food (and blender; equipment) is separate from raw meat. . . Sinks should be labeled for their intended use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Food Preparation Sink in the corner has no water and is not clean. Restore function to the preparation sink and effectively clean it. Blender is not clean. Sink and blender were 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.
6-301.12; Priority Foundation; Paper Towels are lacking from two handwashing sinks. One towel dispenser is not functioning and another has fallen off the wall. Replace the dispensers and provide towels at each handwashing sink.
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; Core; Food Preparation Sink has a faucet that is in bad repair and no water is available. Restore function to the sink. . . Broken plastic grey bus tub (used for potato) is cracked. Discard and replace food containers that are cracked; broken.
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 needs extensive cleaning. Eliminate items permanently stored on the floor; tools and loose items; etc.
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
6-305.11; Core; Employee phone; charger; ear buds; etc need organized storage location. These personal items should not be on preparation tables. Organization is needed
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.
2-401.11; Core; One employee water bottle was stored on the prep table. Employees may drink from covered containers; but the containers shall be stored and handled to prevent contamination of food; equipment; utensils; etc. CDI-Bottle was moved to a lower shelf.
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.
3-501.14; Priority; Beans and house-made slaw cooked yesterday were holding 43-47F in the cooler today. TCS foods shall be cooled from 135F-70F within 2 hours; and from 70-41F within 4 hours for a total 6 hour cooling time. CDI-Foods were voluntarily discarded. Education on cooling requirements and temperature logs in Spanish were given to the PIC.
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; Foods prepared and held overnight were not marked with the date of preparation. Refrigerated; ready to eat; TCS foods shall be marked with the date it was prepared; and be discarded within 7 days of that date. CDI-Foods were marked. Educational materials on date marking in Spanish and English were provided to PIC. VR-EC will return in a few days to ensure that foods are being date marked as needed.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Food cooling was stored in very large; deep containers; with tight lids. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Food that did not cool overnight was voluntarily discarded. Meat cooked today was separated into smaller amounts; and placed on top shelf of walk in.
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; Shelving throughout; especially those used to store cleaned equipment and utensils; is rusting and peeling. Equipment shall be maintained in good repair. Replace or repaint the shelves.
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
6-305.11; Core; Employee phones were stored on prep tables and food storage shelves. Employee belongings shall be stored in a designated area; away from food preparation/storage; and equipment/utensil storage. CDI-Phones were moved. Discussed options for storage of personal belongings with PIC.
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.
4-601.11 (A); Priority Foundation; Several pans had old sticker residues on them. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Pans were scraped; and cleaned and sanitized.
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; Multiple TCS foods in the cold drawer and prep cooler were holding above 41F. TCS foods shall be cold held at 41F or below. CDI-Foods were moved to walk in cooler or lower portion of prep cooler to chill.
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.
2-103.11 (A) - (P); Priority Foundation; The PIC is not ensuring that employees are monitoring cold hold temperatures of TCS (Temperature/Time Control for Safety) foods. The PIC is responsible for ensuring that employees are monitoring food temperatures as it is held on site. CDI-Discussed PIC responsibilities with PIC.
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; Priority; Raw shell eggs were stacked over ready to eat herbs and lettuce in the top of the prep cooler. Raw animal products shall be stored so they cannot contaminate ready to eat foods. CDI-Eggs were moved to bottom shelf of prep cooler. Food storage chart was reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Pork cooked Monday 2/26 was not date marked. Containers of house made cole slaw and salsa were not date marked in the reach in cooler. Refrigerated; ready to eat; TCS foods shall be marked with the date it was prepared; and be discarded within 7 days of that date. CDI-Foods were marked. Educational materials on date marking in Spanish and English were provided to PIC. VR-EC will return in a few days to ensure that foods are being date marked as needed.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; There are multiple containers of soapy water and dry soap that have no labels stored throughout the kitchen. All containers with chemicals stored in them must have a label. CDI-Containers were labeled.; 7-201.11; Priority; Two bottles of Lysol cleaner were stored on a food storage shelf; near an uncovered spoon. Chemicals shall be stored so they cannot contaminate food; equipment; or utensils. CDI-Chemicals were moved. Reviewed the need for chemicals to be stored safely with PIC.
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.
4-501.11; Core; Shelving throughout; especially those used to store cleaned equipment and utensils; is rusting and peeling. Equipment shall be maintained in good repair. Replace or repaint the shelves.
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.
6-501.18; Core; Hand sinks throughout the kitchen were soiled inside and on handles. Hand washing sinks shall be kept clean; to avoid re-contaminating cleaned hands. CDI-Sinks were cleaned.
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; The floor in hard to reach areas under equipment is heavily soiled. Floors shall be maintained clean. Clean floors more often to avoid build up.; 6-201.11; Core; The wall outside the dish pit is heavily damaged and bulging. Walls shall be smooth and easily cleanable. PIC stated owner of building has agreed to repair the wall.
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.
2-401.11; Core; Employee water bottles were stored on and above the food preparation area. Employee beverages must be handled and stored to prevent contamination of equipment; utensils; and food. CDI-Bottles were moved to lowest shelf. Discussed the need to keep these items stored away from food preparation areas with PIC.
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.
4-601.11 (A); Priority Foundation; Tongs at fryer had encrusted food residue. Pans stored as clean had old stickers and residue on them. The ice machine had black residue on the front panel. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Items were cleaned and sanitized.; 4-702.11; Priority; Utensils and equipment washed at the 3-compartment sink were not sanitized before placing into shelving to dry. Utensils and equipment must be sanitized after washing and before use. CDI-Utensils were cleaned and sanitized. Educational materials on how to set up a 3-compartment sink for washing; rinsing; and sanitizing were provided.
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; Chicken and burger in the cold drawer was holding 44-45F in a drawer that was not fully closed. Salsa and slaw in reach in cooler were 44-45F in a unit that could not be adjusted down. Shredded cheese in a pan was left on the steam table; and was holding 82F. TCS foods shall be cold held at 41F or below. CDI-Items were voluntarily discarded. Discussed keeping units closed when not in use to hold proper temperatures with PIC. Reach in cooler will be serviced.
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; Several containers of house made slaw were made last Friday; and were not date marked. Packaged house slaw and salsa stored in the reach in cooler were not date marked. Refrigerated; ready to eat TCS (Temperature Control for Safety) food shall be marked with the date that it was made; and be discarded within 7 days of that date. CDI-Foods were allowed to be date marked. Educational materials on date marking in Spanish were provided to PIC.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Several containers of chemicals; and the sanitizer bucket; did not have labels. All working containers of toxic materials shall be clearly identified with the common name of the material. CDI-Items were labeled. ; 7-201.11; Priority; A bottle of Advil was stored above the food preparation table. A bottle of grill cleaner was stored with oil and other food on a shelf. Toxic materials shall be stored so they cannot contaminate or be confused with food products. CDI-Items were moved away from food.
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; Core; Wet wiping cloths were stored on prep tables and shelves in between uses. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Cloths were moved to a sani bucket.
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.
4-501.11; Core; Shelving throughout; especially those used to store cleaned equipment and utensils; is rusting and peeling. Equipment shall be maintained in good repair. Replace or repaint the shelves.
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.