Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Some black residue build-up on backsplash at dishwash area. Warewashing area shall be cleaned to prevent contamination of equipment and utensils. No points taken.
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 Some food debris in reach in cooler bottoms. Non-food contact services shall be clean to sight and touch.
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 Some food debris build-up on wire shelf to right of poached egg area. Cleaning needed on reach in cooler gaskets. Non-food contact services shall be clean to sight and touch.
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 Some food debris build-up in reach in coolers (spilled egg). Cleaning needed of some cooler gaskets for soilCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 Some food debris build-up in reach in coolers (spilled egg). Cleaning needed of some cooler gaskets for soil; and grey cart has dried egg spilled on it. Non-food contact services shall be clean to sight and touch.
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 Some minor food soil build-up on walls. Physical facilities shall be cleaned as often as necessary to keep them clean. No points taken.
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 6-501.14 Ceiling vents near entrance in kitchen are have heavy dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dustFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Ceiling vents near entrance in kitchen are have heavy dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.
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.
notedCode 2-301.14 When to Wash (P) Employees observed wiping gloves on dry towel in front of apron when gloves become soiled. Employee observed coming back into the facility from being outside and proceeded to clean without removing gloves and washing hands. Employees observed touching face with gloves on then proceeding back to food preparation without removing gloves and washing hands. Wash hands before engaging in food preparation including working with exposed foodHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employees observed wiping gloves on dry towel in front of apron when gloves become soiled. Employee observed coming back into the facility from being outside and proceeded to clean without removing gloves and washing hands. Employees observed touching face with gloves on then proceeding back to food preparation without removing gloves and washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. Corrected During Inspection - Discussed this with PIC at the time of observation who then advised employees to remove dry towels from aprons to avoid wiping soiled gloves on them as well as instructed employees to wash hands after being outside.
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.
notedCode 6-501.111 Controlling Pests Fruit flies observed throughout cook and prep area. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Fruit flies observed throughout cook and prep area. The premises shall be maintained free of insects; rodents; and other pests.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Lid to make unit stored directly on floor next to ice machine. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 Nonfood Contact Surfaces (C) Standing water build up underneath ice machine due to drain that has debris build up. 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.
6-301.11; Priority Foundation; Handsoap not available at the handsink in the dishwashing area; dispenser is broken. Soap shall be provided at all handsinks at all times. If a dispenser breaks; please provide a small bottle of handsoap for the sink until the dispenser can be repaired. CDI-Manager supplied soap to the handsink.
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.
3-304.12; Core; 0 points; A single-use plastic cup was held in a container of flour to be used as a scoop. Utensils and scoops that are stored in food shall be equipped with a handle that is held out of the food. CDI-Manager removed the scoop.
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.