4-501.11 Reach in freezer evaporator is starting to freeze up; right side fins. Defrost or repair as needed. Maintain equipment 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean food debris on wall at trash can area near french fry unit. Physical facilities shall be cleaned as often as necessary to keep 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Uncovered employee drink stored on middle shelf in glass cooler. Employees’ beverages shall be stored covered; below and away from food; food preparation surfaces; and clean food equipment/utensils.
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.
3-403.11 (A);(D) Ready to eat food taken from a commercially processed; hermetically sealed container or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant; shall be heated to a temperature of at least 135F for hot holding. Meatballs at 59F in 1 hour 45 minutes. Reheat to 135F within 2 hours if food is to be hot held until service. -P Microwaved. Points taken on violation 21.
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)(1) Maintain TCS foods in hot holding at 135F or above. - CDI Food microwaved.
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 Multiple reach in cooler gaskets torn. Equipment shall be kept 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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) One of the two containers of meatballs were observed between 105-113 F inside steam unit. Chili and potato soup observed between 105-133 F inside steam unit. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Per PIC; these items have only been inside the unit for about two hours. PIC immediately reheated meatballs to 165 F + and voluntarily discarded the chili and potato soup.
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 7-201.11 Separation - Storage (P) Spray bottle of spic and span glass and disinfecting cleaner observed being stored on top of prep table where meat preparation was taking place. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Spray bottle of spic and span glass and disinfecting cleaner observed being stored on top of prep table where meat preparation was taking place. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - Item was immediately relocated to proper chemical storage 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.
4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside small make unit at prep line. Food debris build up observed on outsides of microwaves and on inside of portion cup storage bin. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls surrounding make units; around trash cans; and behind prep tables have debris build up. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall joint around wall that is shared between mop sink and office space is no longer sealed. 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.
4-602.13; Core; Ice build up inside three door reach in cooler. Food debris build up inside small make unit at prep line. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 underneath ice machine and other reach in coolers have debris build up. Dust build up observed around air return vents. Physical facilities shall be maintained and clean.; 6-501.11; Core; Wall joint around wall that is shared between mop sink and office space is no longer sealed. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-208.11; Priority Foundation; Neosporin observed being stored on shelving above food prep surface in back prep area. First aid supplies shall be stored in a kit or container that is located to prevent the contamination of food; equipment; utensils; linens; etc. Corrected During Inspection - Item was moved from this location and placed in appropriate storage area. ; 7-204.11 ; Priority; Quaternary ammonia sanitizer bucket at prep line is not registering at appropriate concentration; as it is reading 100ppm. Chemicals used for food contact surface shall meet the requirements. Corrected During Inspection - PIC removed sanitizer and replaced with appropriate concentration at 200ppm.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of inspection; there wasn't a person in charge with the food protection manager certification. The person in charge shall be a certified food protection manager.
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.
4-602.11; Core; Ice machine has black accumulation on internal parts; especially in top part of machine. Ice chute in dining room has pink accumulation. Equipment shall be cleaned at a frequency necessary to preclude accumulation.; 4-601.11 (A); Priority Foundation; Slicer; that has not been utilized per PIC; has food debris build up along parts. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - Per PIC; this will not be utilized during this shift and will be cleaned immediately in the morning due to the fact that Firehouse Subs has a policy that no one under 18 can operate 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.
3-501.16(A)(1) ; Priority; Two containers of meatballs in steam unit observed between 118-133 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC also verified improper temperature with facility's calibrated food probe thermometer; then proceeded to turn the steam unit temperature higher; though these products have been in steam unit since this morning; per PIC. Inspector then advised PIC to discard product and start over.
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
7-201.11; Priority; Chemical spray bottle observed hanging on shelving directly above food prep sink as well as clean equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; single use items; etc. Corrected During Inspection - PIC immediately placed chemical in appropriate storage area at time of inspection.
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.
5-205.15; Core; Three compartment sink leaking into bucket underneath. Plumbing fixtures shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.115; Core; Large accumulation of trash and litter build up in dumpster corral. The storage area and enclosure for refuse shall be maintained free of unnecessary items and remain clean.
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.
6-501.114; Core; Broken; unused make unit cooler is being stored in hallway near restrooms. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
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.