4-601.11(A); Priority Foundation; Observed multiple pans/dishes that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items placed at sink to be washed.
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 - (REPEAT) Several cold TCS* foods were above 41F; including those in walk-in cooler (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI; Items 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.
4-903.11 (A); Core; Many dishes stacked while wet.- Clean and sanitized equipment shall be stored in a self draining manner to allow air drying.- Please cross stack dishes so they air dry completely before stacking together.
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; Observed multiple gaskets that are torn; the one with the wings was heavily damaged.- Food service equipment shall be kept in good repair; and door gaskets shall be kept tight..- Replace damaged equipment above with similar approved equipment.
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; Underneath of equipment needs cleaning. Walk in cooler has large amounts of standing water.- Physical facilities shall be kept clean.- Please clean items listed.
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.
3-302.11; Priority; Observed multiple bags of raw chicken removed from packaging above frozen beef and veggies.- Once removed from packaging; raw animal foods shall be stored in order of final cooking temperature.- CDI; items were rearranged. NOTE: although frozen; once you remove items from its original packaging; it now must be stored same as if it were not frozen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority Foundation; One container of burgers were found at 117-125 degrees F.- TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; items reheated and unit turned up.
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) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F; including those in walk-in cooler (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI; Items 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.
3-304.12; Core - (REPEAT) On grill top; many dispensing utensils; spoons and tongs were stored in water at 125F. Food contact surfaces of some utensils were not submerged down inside water...During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on clean; dry surface OR in hot water at 135F or above OR in food with handles extending out of food...Store dispensing/preparation utensils as stated above.
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.
4-903.11 (A); Core; Many dishes stacked while wet.- Clean and sanitized equipment shall be stored in a self draining manner to allow air drying.- Please cross stack dishes so they air dry completely before stacking together.
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; Observed multiple gaskets that are torn; the one with the wings was heavily damaged.- Food service equipment shall be kept in good repair; and door gaskets shall be kept tight..- Replace damaged equipment above with similar approved equipment.
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) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cleaning is needed on equipment throughout such as fryers; sides of grills; shelving; etc...- Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed and do so 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.
6-501.11; Core; Handsink in back area near walk in has a leak.- Physical facilities shall be in good repair.- Please repair leak. 6-501.12; Core; Underneath of equipment needs cleaning. Walk in cooler has large amounts of standing water.- Physical facilities shall be kept clean.- Please clean items listed.
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 - A person in charge that was a certified food protection manager (CFPM) was not on premises the entire 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 required person in charge that is a CFPM who is in establishment at all times during operation. NOTE: For classes and exams to become a certified food protection manager; go 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.
3-501.16(A)(1); Priority Foundation - Several hot TCS* foods were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot foods shall be kept at 135F or above throughout entire product until served...CDI by reheating or voluntarily discarding foods at incorrect temperatures.
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) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F; including those in walk-in cooler (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by reducing temperature of cooler and properly refrigerating other foods.
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 - Some containers of cooked wings had no dates (kept more than 24 hours)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on wings.
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 - (REPEAT) Many TCS* foods (cooked chicken wings; potatoes; corn on cob; green beans; hamburgers; etc.) were cooling in covered and/or stacked pans; preventing rapid cooling and cool air flow around foods...To properly cool TCS* foods; use shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; adding ice as ingredient; rapid cooling equipment such as ice paddles/wands or freezers; and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling methods for faster cooling. 4-301.11; Priority Foundation - (REPEAT) Walk-in cooler was not maintaining TCS* foods at 41F or less...Provide equipment in number and capacity so that cooling and cold holding temperatures are achieved...Walk-in cooler was maintaining TCS* foods at 41F or less by 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.
4-204-112; Core - (REPEAT) A few reach-in refrigerators had no thermometers (exterior or interior)...Mechanical refrigerators shall have thermometers located in warmest part of unit or on exterior display...Provide thermometers accurate to plus or minus 3 degrees F inside refrigerators. Air temperature shall 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.
3-302.12; Core - Some bottles of sauces; cooking oil; etc. 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Establishment's back door self-closing device was not hooked up...Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes around floors; walls and ceilings AND closed; tight-fitting windows AND solid self-closing; tight-fitting doors...Reconnect back door self-closing device.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core - Some raw fish fillets in walk-in cooler were stored in water from melted ice...Except for whole; raw fruits or vegetables; unpackaged food shall not be stored in direct contact with undrained ice...Do not store fish; shrimp; etc. in undrained ice in walk-in cooler and other refrigeration units (unless at active preparation area). If desired; store raw fish; shrimp; etc. in ice; with water draining from them in catch container below.
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 - A few moist/soiled wiping cloths were on counter tops. Solution in red sanitizer bucket in wait station area had suds in it and no measurable chlorine sanitizer....Moist or soiled wiping cloths shall be kept in approved (stored at proper concentration) clean sanitizer between uses...Store moist/soiled wiping cloths as stated above with chlorine sanitizer at 50-200 ppm.
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.
3-304.12; Core - (REPEAT) On grill top; many dispensing utensils; spoons and tongs were stored in water at 131F. Food contact surfaces of some utensils were not submerged down inside water...During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on clean; dry surface OR in hot water at 135F or above OR in food with handles extending out of food...Store dispensing/preparation utensils as stated above.
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.
4-903.11 (A); Core - (REPEAT) Some clean pots and other food containers were stored with food contact sides up and unprotected; and some were stored near handsink where they could be contaminated from handwashing activiites. Some had water ponding in them and were stacked while wet. Some clean utensils were stored in soiled containers...Clean equipment/utensils shall be stored to prevent contamination and stored to self-drain...Cover or invert clean equipment/utensils; and clean soiled storage containers. Store these items away from splash areas. Invert and separate wet containers; pots and pans so they completely air dry before stacking.
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.
4-101.19; Core - (REPEAT) Aluminum foil was lining some shelves below tables...Equipment nonfood contact surfaces subject to splash and spillage shall be made of nonabsorbent; smooth materials. 4-205.10; Core - (REPEAT) Domestic Cuisinart food processor in kitchen was unapproved...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment above from establishment. 4-501.11; Core - (REPEAT) One reach-in refrigerator had badly damaged door gasket; and some wire shelves were rusty. Bottom shelf below one food prep table had fallen to the floor...Food service equipment shall be kept in good repair; and door gaskets shall be kept tight...Replace damaged equipment above with similar approved equipment. 4-502.11(A) and (C); Core - (REPEAT) Several pairs of tongs had cracked/damaged vinyl handles; and a few food containers and lids were cracked/damaged...Food service utensils shall be kept in good repair...Replace 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.
notedCode 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 - (REPEAT) Some wire and solid metal shelves; freezer interiors; fryer interior bottoms; equipment exteriors; condiment containers; unused equipment; undersides/backsides of equipment door handles; microwave interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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.
5-501.113(B); Core - Lid on one dumpster was almost completely detached; so lid did not cover dumpster properly...Outside trash/recycling receptacles shall have tight fitting lids and doors...Replace damaged dumpster lid or replace entire dumpster with one that has intact top lids. 5-501.114; Core - (REPEAT) One dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
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 - (REPEAT) Mop sink/can wash faucet leaked when water was completely turned off at knobs. Ice bin by cash register drains in tub below (this is not an approved drain)...Physical facilities shall be kept in good repair...Repair leaking mop sink faucet; and ice bin drain line shall drain into an approved drain by means of an approved air gap. 6-501.12; Core - (REPEAT) Observed some soiled kitchen floors; walls and vent hood filters. Large amount of water was puddled on walk-in cooler floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above; and remove water from walk-in floor. 6-501.16; Core - A few wet mops had mop heads leaning on wall and handles down in mop sink basin...After use; mops shall be positioned so they don't soil walls; equipment or supplies while air drying...Hang up wet mops with handles up and mop heads down; draining into mop sink basin.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority - Observed worker handle ready-to-eat fried fish with bare hands to put in container for customer...Ready-to-eat foods to serve to customer shall not be handled with bare hands...CDI by placing fish back in frying oil.
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.
5-202.12; Core - Hot water did not exceed 70-71F at bathroom handsinks after running water for a few minutes...Hot water of at least 100F shall be provided at handsinks...Provide hot water of at least 100F at all handsinks.
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 - Some food containers stored as clean had food debris inside them...Equipment food contact surfaces and utensils shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink to be 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.
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 time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI - walk-in cooler was maintaining TCS* foods 41F or less by 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 Foundation - Bottle with blue liquid inside was not labeled...Working containers used for storing cleaners and sanitizers taken from bulk supplies must be identified with the common name of products inside...CDI by labeling bottle.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Many TCS* foods (cooked chicken wings; potatoes; collard greens; hamburgers; etc.) were cooling in covered and/or stacked pans; preventing rapid cooling and cool air flow around foods...To properly cool TCS* foods; use shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; adding ice as ingredient; rapid cooling equipment such as ice paddles/wands or freezers; and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling methods for faster cooling. 4-301.11; Priority Foundation - Walk-in cooler was not maintaining TCS* foods at 41F or less...Provide equipment in number and capacity so that cooling and cold holding temperatures are achieved...Walk-in cooler was maintaining TCS* foods at 41F or less by 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.
4-204-112; Core - Thermometer in refrigerated make line unit was broken...Mechanical refrigerators shall have thermometers located in warmest part of unit or on exterior display...Provide thermometers accurate to plus or minus 3 degrees F inside refrigerators. Air temperature shall 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core - Some fish fillets in walk-in cooler was stored in water from melted ice...Except for whole; raw fruits or vegetables; unpackaged food shall not be stored in direct contact with undrained ice...Do not store fish; shrimp; etc. in undrained ice in walk-in cooler and other refrigeration units (unless at active preparation area).
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 - Several moist/soiled wiping cloths were on counter tops. Chlorine sanitizer in a few buckets was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved (stored at proper concentration) clean sanitizer between uses...Store moist/soiled wiping cloths as stated above with chlorine sanitizer at 50-200 ppm.
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.
3-304.12; Core - On grill top; many dispensing utensils; spoons and tongs were stored in water at 114F. Food contact surfaces of most utensils were not submerged down inside water...During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on clean; dry surface OR in hot water at 135F or above OR in food with handles extending out of food...Store dispensing/preparation utensils as stated above.
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.
4-903.11 (A); Core - Some clean pots and other food containers were stored with food contact sides up and unprotected...Clean equipment/utensils shall be stored to prevent contamination...Cover or invert clean equipment/utensils.
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.
4-101.19; Core - Aluminum foil was lining some shelves below tables...Equipment nonfood contact surfaces subject to splash and spillage shall be made of nonabsorbent; smooth materials. 4-205.10; Core - Domestic Crockpot and Cuisinart food processor (stated HOUSEHOLD USE ONLY on labels) and possibly small Haier refrigerator(??) are unapproved...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment above from establishment. 4-501.11; Core - One reach-in refrigerator had badly damaged door gasket...Food service equipment shall be kept in good repair; and door gaskets shall be kept tight...Replace damaged refrigerator gasket. 4-502.11(A) and (C); Core - Several pairs of tongs had cracked/damaged vinyl handles; and a few food containers were cracked/damaged...Food service utensils shall be kept in good repair...Replace 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.
notedCode 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 - Some wire and solid metal shelves; freezer interiors; fryer interior bottoms; floor fan; condiment containers; unused drawers under cooking line were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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.
6-202.14; Core - Door to men's bathroom was partially left open; and self-closing device was detached...A toilet room located shall be completely enclosed and provided with a tight-fitting and self-closing door...Hook up door self-closing device so men's bathroom door remains closed.
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.
5-501.114; Core - Cardboard dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
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 - Evaporator in walk-in cooler was dripping onto floor below. Ice bin by cash register drains in tub below (this is not an approved drain)...Physical facilities shall be kept in good repair...Repair leaking evaporator. Ice bin drain line shall drain into a drain by means of an approved air gap. 6-501.12; Core - Observed some soiled kitchen floors; walls and vent hood filters...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.
4-501.114; Priority - Multi-quaternary ammonium sanitizer (QA) used at 3-comp sink was less than 150 ppm in sanitizing sink that was used to sanitize several utensils during inspection (sanitizer concentrate was not dispensing properly with water)...Quaternary ammonium sanitizer (QA) solution shall be 150-400 ppm for type of QA used...CDI by using chlorine bleach in sanitizing sink at proper concentration and re-sanitizing utensils.; 4-601.11 (A); Priority Foundation - Many stacked food containers stored as clean had large accumulation of old tape and sticky residues on exteriors (exterior sticky residues can stick to interiors of food containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing containers with tape/residues at 3-comp 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.
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 time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures.
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.
4-204-112; Core - Accurate thermometers were missing in a few refrigerators (one had a thermometer that had broken mercury column)...Mechanical refrigerators shall have thermometers located in warmest part of unit or on exterior display...Provide thermometers accurate to plus or minus 3 degrees F inside refrigerators. Air temperature shall be 41F or less.; 4-203.11; Priority Foundation - One metal stemmed dial top food thermometer was accurate to plus or minus 5 degrees and started at 50F (cannot check cold temperatures)...Food metal stemmed thermometers shall be accurate to plus or minus 2 degrees F...CDI by discarding this thermometer. Another accurate thermometer was available for use.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - A few live house flies were in kitchen; and upon entering kitchen for inspection; exterior door to kitchen was wide open...The premises shall be maintained free of insects and rodents using methods approved for food service establishments...Keep back exterior door closed when not in use; and rid establishment of flies.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core - Raw shrimp was stored in water from melted ice...Except for whole; raw fruits or vegetables; unpackaged food shall not be stored in direct contact with undrained ice...When ice is added to shrimp; continually drain water from melted ice.
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.
3-304.12; Core - Several dispensing utensils; spoons and tongs were stored in water at 106F. Handle of scoop inside container of dry food was touching food...During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on clean; dry surface OR in hot water at 135F or above OR in food with handles extending out of food...Store dispensing/preparation utensils as stated above.
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.
4-205.10; Core - Domestic Crockpot and Cuisinart food processor (stated HOUSEHOLD USE ONLY on labels) and possibly small Haier refrigerator(??) are unapproved...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment above from establishment.; 4-501.11; Core - One reach-in refrigerator had badly damaged door gasket; and one push cart had large crack in top shelf...Food service equipment shall be kept in good repair...Replace damaged cart and gasket with similar approved equipment.; 4-502.11(A) and (C); Core - Several pairs of tongs had cracked/damaged vinyl handles...Food service utensils shall be kept in good repair...Remove damaged vinyl from handles or replace tongs.
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
4-603.16; Core - Observed worker wash utensils/containers at 3-compartment sink and then put them directly in sanitizing solution...After washing utensils and before sanitizing; they shall be thoroughly rinsed with water...CDI by instructing worker to rinse utensils of soap before sanitizing them.
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 - Some wire and solid metal shelves; freezer interiors; fryer and refrigerator exteriors; and equipment legs were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase above equipment cleaning frequency.
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 - Top lids of both trash and cardboard dumpsters were badly cracked (and not covering top of dumpster) or completely missing...Outside trash/recycling receptacles shall be kept in good repair...Contact trash/recycling company or properly manager to replace damaged/missing dumpster lids or completely replace dumpsters with intact lids.; 5-501.114; Core - Cardboard dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.; 5-501.115; Core - Some trash and cardboard was on ground around dumpsters...Trash/recycling receptacle enclosures shall be kept clean...Work with other businesses that use dumpsters to keep trash and cardboard picked up and properly disposed of.
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.
6-501.12; Core - Observed some soiled kitchen floors; walls and vent hood filters...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.
4-601.11 (A); Priority Foundation; There were several dishes stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; There was an unmarked bottle of cleaner that was stored with some packets of croutons and salad dressing packages were stored near the bottle. Cleaners must be stored so they can not contaminate Food; Equipment; Utensils and Single-Service items. CDI.. The bottle was moved.; 7-102.11; Priority Foundation; There was spray bottle that was not labeled. The spray bottle had some cleaner in the bottle. Working containers used for storing Toxic Materials such as cleaners and Sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the item in the bottle. CDI.. The spray bottle was labeled.
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.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. CDI.. The dishes were cross stacked.
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.
4-602.13; Core; Clean the shelves in the walk-in cooler. Clean the stove top and around the cooking equipment. Clean the gaskets on the cold hold units. Clean the storage shelves. Equipment must be cleaned at a frequency necessary to preclude the accumulation of food residue and food debris. The violation was not severe enough to take full credit.
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; Clean the floor around the three compartment sink and food prep sinks. Clean the floor and walls near the cooking equipment. Physical Facilities must 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.