3-302.12; Core; Several bottles of dressings; condiments and sauces were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; all units turned down and properly refrigerated
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; One torn gasket on the walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket. 4-501.12; Core - Cutting board on steam table make line top had deep cuts and scratches...Cutting boards with deep cuts and scratches that are no longer easy to clean shall be resurfaced or replaced...Resurface or replace damaged cutting board.
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.
3-302.12; Core - (REPEAT) Several bottles of dressings; condiments and sauces were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...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.
2-402.11; Core - One employee had uncovered facial hair (beard)...Head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn by employees...Instruct employee to wear required hair restraint.
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.
4-501.11; Core - (REPEAT) Some wire shelves were peeling and rusty...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving. 4-501.12; Core - Cutting board on steam table make line top had deep cuts and scratches...Cutting boards with deep cuts and scratches that are no longer easy to clean shall be resurfaced or replaced...Resurface or replace damaged cutting board. 4-502.11(A) and (C); Core - (REPEAT) Some serving trays; dispensing tongs and container lid were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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 - Some grout was missing between floor tiles; and some kitchen and dining room ceiling vents were rusting...Physical facilities shall be kept in good repair...Replace missing tile grout; and repaint or replace rusting vents.
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.
3-501.16 (A)(2) and (B); Priority - Sour cream in bottle in make line top was 48-50F...Unless actively preparing; 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 properly refrigerating sour cream.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation - Raw oysters on the half shell are on menu; and the following is posted to right of front large screen menu: *Consumer Advisory - Eating raw; or undercooked oysters; clams or mussels may cause severe illness. People with the following conditions are at especially high risk: liver disease; alcoholism; diabetes; cancer; stomach or blood disorder; or weakened immune system. Ask your doctor if you are unsure of your risk. If you eat raw; or undercooked shellfish and become sick; see a doctor immediately. * Oysters on the half shell (raw oysters)...Raw or undercooked animal foods served to customers shall have an approved consumer advisory with raw or undercooked animal foods identified with an asterisk (*); footnoted to a disclosure statement (*May be served raw or undercooked) and reminder statement (Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness)...CDI by providing correct consumer advisory before end of 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
7-102.11; Priority - A few buckets of wiping cloth sanitizer were not labeled "sanitizer"...Working containers of chemicals; cleaners; sanitizers; etc. shall be labeled with name of product inside...CDI by labeling sanitizer buckets.
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 - A few wet wiping cloths were on counter tops; and one sanitizer bucket had cloth hanging over the top side of bucket (not submerged down in sanitizer). One bucket of sanitizer was soiled...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR 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.
4-501.11; Core - Some wire shelves were peeling and rusty. Upright freezer had ice accumulation around door interior from warm air leaking inside...Food service equipment shall be maintained in good repair and equipment doors and seals shall be kept intact and tight...Replace damaged shelves with similar approved shelving. Remove ice from freezer interiors and ensure gaskets/doors are closing and sealing completely to prevent warm air from entering and condensing inside unit (creating ice accumulation). 4-502.11(A) and (C); Core - Some bus tubs; containers; dispensing tongs and vinyl liners were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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
4-501.18; Core - Middle rinsing sink had large accumulation of soapy suds...Wash; rinse; and sanitizing solutions shall be maintained clean...CDI by draining soapy water and replacing with clean; clear rinse water. 4-501.19; Priority Foundation - Worker washing utensils used small container of soapy water (97F) to wash utensils before rinsing and sanitizing (Dawn dishwashing liquid used)...During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label...CDI by filling wash sink with soapy water of at least 110F.
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 - Some caulk was damaged between sinks and wall; and a few small holes were in walls...Physical facilities shall be kept in good repair...Replace damaged caulk; ensuring it is smooth and easy to clean; and seal wall holes. 6-501.12; Core - Some ceiling vent grates and ceiling light shields were dusty/soiled...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.
5-501.111; Core - Cardboard dumpster had several holes/cracks in it...Trash/recycling receptacles shall be kept in good repair...Replace cardboard dumpster.; 5-501.115; Core - Old tables and other unused equipment/items were in dumpster enclosure...Enclosures of refuse/recycling receptacles shall be kept clean and free of unnecessary items...Remove old equipment from dumpster enclosure and properly dispose of it.
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 - Cover electric slicer being stored as clean had some dried food debris on it...Food contact surfaces shall clean to sight and touch...CDI by cleaning slicer.
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- Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; 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 properly refrigerating foods or putting in ice-water.;
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.
3-302.12; Core - Many squeeze bottles of sauces; dressings; and condiments were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...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.
4-903.11(A); (B) and (D); Core - Some clean utensils were stored in containers with crumbs and debris at bottom...Clean utensils and equipment shall be stored in clean; dry location and protected from contamination...Remove debris; crumbs; etc. from bottoms of storage containers.
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 - Some wire shelves were peeling. Upright freezer had ice accumulation around door interior from warm air leaking inside...Food service equipment shall be maintained in good repair and equipment doors and seals shall be kept intact and tight...Replace damaged shelves with similar approved shelving. Remove ice from freezer interiors and ensure gaskets/doors are closing and sealing completely to prevent warm air from entering and condensing inside unit (creating ice accumulation).; 4-502.11(A) and (C); Core - Some food containers; lids and dispensing tongs were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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
3-307.11; Core; Cilantro being dried with a small fan observed with heavy dust accumulation. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
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 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; The shelving in the walk-in cooler has some residue present. The small white fan being used to dry cilantro has dust accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation 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.
5-501.115; Core; Tables and other unused equipment observed in the dumpster area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Remove the items no longer in use.
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.