3-304.11; Priority; Priority; Observed thick ice buildup inside makeline units above uncovered food. Ice or water produced inside the cooler shall be considered contaminated. Food shall be protected from cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.112; Priority Foundation; Observed booster heater turned on during inspection. However; Sanitizing hot water temperature is 150-153F at dish machine. Machine tested 3 times. Ecolab repaired dish machine during visit. Ecolab operator adjusted machine to utilize chlorine temporarily. 4-601.11 (A); Priority Foundation; Observed a few soiled dishes stored as clean. buildup of debris inside food prep sink drain. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 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.
3-501.16(A)(1) ; Priority; Observed chili holding below 135F inside tall hot box.TCS foods shall be held at 135F or greater. Items reheated.
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; Observed mushrooms; chile asiago sauce; pepperjack; cheddar holding above 41F. TCS food shall be held at 41F or below. Items 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; Observed cut melon salad and cut tomatoes cooling in cold top unit with doors open. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items moved to 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.
3-302.15; Core; Observed team member cutting raw unwashed onions. Raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to eat form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.11 Core; Observed soil on floors under equipment; especially around mop sink area near back door. Physical facilities shall be maintained in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.112; Priority Foundation; Observed booster heater turned on during inspection. However; Sanitizing hot water measured less than 160F at dish machine. Manager attempted to test the machine for chlorine; chlorine residual measured 0PPM three times. Sanitizing hot water shall be 180F or above on final rinse. Manager will call for service on unit.
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 Priority; Observed housemade chili and soup placed in hot box to re-heat with the unit set at a temperature of 140F. Time/temperature for food safety food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the FOOD reach an internal temp of 165F for 15 seconds.
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; Observed boiled eggs; seared carrots; and portioned bags of pasta holding above 41F. TCS food shall be held at 41F or below. Items 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.
3-501.18; Priority; Observed no date marking for housemade deviled egg filling; cajun butter; and other herb butters. Observed pickled onions with prepartion date 1/10/26. (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed time stamps missing for housemade buffalo sauce and various housemade butter spreads- items voluntarily discarded. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-201.11 Core; Observed floor coating peeling. Several areas in the kitchen have low grout. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed time stamps placed on various housemade butter spreads. Were time stamped for 3:23pm and holding at 73F at 3:30pm. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Gnats observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
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.
notedCode 3-305.12 Core: Observed clean dishes stored on top of trash can. Food may not be stored: (A) In locker roomsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12 Core: Observed clean dishes stored on top of trash can. Food may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Thermometer is provided for the hot water sanitizing dish machine did not provide maximum readout. In hot water mechanical ware washing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature- Obtain thermometer to measure sanitizing hot water temps.
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 needed; but not limited to the following areas/items: cook line microwaves (interior & exterior); cook line coolers (interior; gaskets; & handles); all exterior surfaces of cook line equipment; beer walk-in cooler fan guards; and main walk-in cooler fan guards. Clean all areas mentioned on a more frequent basis. Food; debris; dust; and grease accumulation present
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.
3-101.11 3-101.11; Priority; Observed packages of raspberries and blueberries with large amounts of white growth. . Food shall be safe; unadulterated; and honestly presented- items discarded.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11; Priority; The parasite destruction letter onsite isn't within the current year (1/23/2023). Facility's supplier is Lowcountry Shellfish. Update records to reflect the current year. The letter does not state that the extruded pellet feed contains no live parasites. Before service or sale in ready to eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(3) Aquacultured fish ; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured fish. Obtain a more detailed letter about the fresh farm raised salmon from the distributor.
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.
4-501.112; Priority Foundation; Observed sanitizing hot water 137F at dish machine. Operator stated that the machine has reently been programed to at hot water machine and a booster heater has been added. Sanitizing hot water shall be 180F or above on final rinse. Manager will call for service on unit. 4-602.11; Core; Observed black and pink residue on ice machine baffle.In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
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.
3-501.14; Priority; butter cheese spread; cut tomatoes and slaw prepared at 8:44am still cooling at 3:30pm.Observed Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item 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.
3-501.16 (A)(2) and (B); Priority; Observed blue cheese; housemade slaw; cheese butter; cut tomatoesTCS (Time/Temperature Control for Safety) refer to temperature chart above. TCS foods shall maintain 41 F or less unless actively cooling. Items 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.
5-205.11; Priority Foundation; Upon entry; a rolling black cart observed blocking the handwashing sink closest to the grill. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Cart re-located. 6-301.12; Priority Foundation; Paper towel dispensers are inoperable at the handwashing sink in the dish area and the handwashing sink near the main walk-in cooler. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. Paper towels are stored on top of dispensers currently. This is a temporary solution. Repair paper towel dispensers. CDI - PIC to repair paper towel dispensers. 6-301.11; Priority Foundation; No soap available at the handwashing sink closest to the grill. All handwashing sinks shall be provided with hand soap. CDI - Soap provided.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11; Priority; The parasite destruction letter onsite isn't within the current year (1/23/2023). Facility's supplier is Lowcountry Shellfish. Update records to reflect the current year. CDI - PIC to contact supplier and will email EHS the updated parasite destruction letter.
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; Dish machine dispensing 0 ppm of bleach. Per labeling; a minimum of 50 ppm is required to effectively sanitize. Additionally; facility is using Sink & Surface Cleaner & Sanitizer at the 3-compartment sink. Required range: 272-700 ppm. When tested (at the 3-compartment sink); sanitizer measured too low at 170 ppm. CDI - Dish machine repaired during inspection. 50-200 ppm of chlorine obtained. Sanitizer vat dumped and re-filled; 272-700 ppm obtained at the 3-compartment sink. 4-601.11 (A); Priority Foundation; Multiple plates; bowls; and various other food-contact surfaces stored as clean soiled with old sticker residue; food and debris. The slicer (stored as clean) soiled with dried food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - All items moved to be thoroughly cleaned. The slicer to be detailed. 4-602.11; Core; Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in pantry cooler 2. Refer to temperature chart above. TCS foods shall maintain 41 F or less unless actively cooling. CDI - Bags of ice added to foods out of temperature.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Butter is stored at room temperature on the cook line. According to the PIC; this item is held on time control; and is discarded within 4 hours or less. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - TPHC form filled out during inspection. Maintain onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
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.
3-304.14; Core; Multiple sanitizer buckets registered less than the required concentration for the current sanitizer used (Quat Sink & Surface sanitizer; range: 272-700 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Buckets dumped and re-filled with the proper concentration (272-700 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; Utensils stored in stagnant water at 78 F on the cook line. If stored in water; the water shall maintain 135 F or above. Additionally; scoops used for portioning various foods stored with the handle touching the food. Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent contamination. Store with the handles up.
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.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to 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.
4-501.11; Core; As mentioned above; various TCS (Time/Temperature Control for safety) foods are holding above 41 F in pantry cooler 2. According to the PIC; this cooler has a hard time maintaining 41 F or below. Ice is frequently added to foods stored in this unit to maintain proper temperatures. Equipment shall be in good repair and proper adjustment. Repair cooler to hold at 41 F or below. 4-501.12; Core; The large white cutting board on the cook line is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.
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 needed; but not limited to the following areas/items: cook line microwaves (interior & exterior); cook line coolers (interior; gaskets; & handles); all exterior surfaces of cook line equipment; beer walk-in cooler fan guards; and main walk-in cooler fan guards. Clean all areas mentioned on a more frequent basis. Food; debris; dust; and grease accumulation present.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; Floors throughout the kitchen are soiled with food and debris; particularly underneath cooking equipment and refrigeration units. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase 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.
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; All food in the server station prep cooler was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Server station prep cooler temperature gauge was adjusted down and unopened containers of milk were placed in walk in cooler.
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); Core; Bowls near make line were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Store equipment in a self-draining position that allows air drying.
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.
2-301.12; Priority; Employee on make line washed their hands in a handwashing sink while wearing gloves. Food employees shall clean their hands and exposed portions of their arms using proper cleaning procedures. CDI: Educational moment; employee's gloves were removed and hands were washed.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Employee was cutting ready-to-eat strawberries for a salad without gloves. Food empoyees may not contact ready-to-eat foods with their bare hands and shall use suitable utensils; gloves; or dispensing equipment. CDI: Strawberries were voluntarily discarded and gloves were donned.
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.
5-205.11; Priority Foundation; Handwashing sink on make line was used for cleaning a stick blender and for rinsing a towel. A handwashing sink shall be maintained so that it is accessible at all times and may not be used for purposes other than handwashing. CDI: Stick blender was sent to dish area for cleaning. Make line handwashing sink should only be used for handwashing.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-501.114; Priority; Facility high temperature dish machine was retrofitted as a chemical dish machine while temperature booster is repaired. Dish machine sanitizer had a concentration of 0 PPM chlorine. CDI: Chlorine sanitizer bottle was replaced and tested to be 50 PPM chlorine.; 4-601.11 (A); Priority Foundation; Slicer; used day prior; was soiled with food residues. Knives; stored as clean; were soiled with food residues. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Knives were sent to dish area for further cleaning. Slicer was 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.
3-501.17; Priority Foundation; 8 cartons of heavy cream were not labeled with the dates of opening. Temperature controlled for safety foods shall be labeled with the date they were prepared and discarded within 7 days of opening. CDI: Date of opening was unclear on heavy cream cartons. Cartons were voluntarily discarded by person in charge.
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; One bottle of degreaser was not labeled. Working containers used for storing toxic materials shall be clearly and individually identified with the common name of the material. CDI: Label was added.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Strawberries were stored where dripping hands would splash them when grabbing paper towels on make line. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; dust; or other contamination. CDI: Strawberries were moved. Do not store food or bowls where they could be splashed after handwashing.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-904.11; Core; Tongs were stored with the food-contact portion exposed in containers. Sanitized utensils shall be handled and displayed so that contamination of food is prevented. Store tongs inverted.; 4-903.11(A); (B) and (D); Core; Plates and bowls on make line; near hot hold station; were stored where they could be splashed during service. Ice scoop holder next to ice machine had accumulations of grey and black residues. Clean equipment shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination. Store plates where they can not be splashed. Clean ice scoop holder more frequently.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.116; Priority Foundation; Facility high temperature dish machine was retrofitted as a chemical dish machine while temperature booster is repaired. Facility does not have chlorine sanitizer test strips. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. EHS will verify test strip acquisition by 11/16/2023.
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; Bottom shelves of prep units and reach in cooler were soiled with food debris. Handles of reach in freezer were soiled with food debris. Sides of grill line units were soiled with grease accumulations. Exhaust vent was soiled with grease accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas 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.