3-501.16(A)(1); Priority; Tomato basil soup (122F) in hot holding unit was holding below 135F. This was the only food hot holding at an incorrect temperature. Maintain TCS foods in hot holding at 135F or above. CDI- Soup was placed on grill and reheated to a temperature above 165F.
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 found stored on splashguard of handwashing sink in the warewashing area. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service/use articles. CDI- Chemical was relocated.
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
3-307.11; Core; Employee food brought from home found stored on top shelf of prep cooler on the line; above facility's food. Food shall be protected from miscellaneous sources of contamination. Designate a better location for employee food where contamination of facility's food may not occur. EHS recommends placing employee food in a large container and labeling "Employee food"- store this container on the bottom shelf. CDI- Employee food was relocated.
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.
4-501.11; Core; Clamshell lid to prep cooler on makeline is no longer intact. Equipment shall be maintained in a state of good repair and condition and equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted. Repair or replace clamshell lid to this cooler.
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
6-501.110; Core; Employee jackets and other personal items found stored commingling with facility items near office. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of pancake batter were stored on the floor of the walk-in cooler. Food shall be stored at least six inches above the floor. CDI- Containers were put on shelving.
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(B); Core; Damp wiping cloths were stored on shelving/food prep surfaces in the wait staff and seasonings area of the kitchen. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - Wiping cloths were removed.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; Coffee filters stored in containers were uncovered and/or sitting on top of coffee filter packaging. Single service/use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Lids were put on the 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.
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 backs of monitors; the shelving at the push thru area and inside the ovens need cleaning due to food debris and dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.
6-501.16; Core; A mop was stored in mop water near the mop sink. Store mops for air drying after use. Ensure mops are in the top section of mopping unit if mop water is in the base.
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
6-305.11/6-501.110; Employee drinks and belongings were stored on shelving above and beside clean utensils as well as prep areas. Designate and use an area for the orderly storage of employees' clothing and possessions. CDI- Employee items were moved to bottom shelves and designated areas.
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.
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; Chicken in bags in omelet station 44F at the bottom and 48F at the top. The chicken in the bags and being stacked high make it difficult to maintain temperature. PIC stated this chicken was prepared today. Food must cool to 41F or less prior to placing in table to aid in holding properly. Chicken in bags on left prep table up to 45F on the top; 44F at the top of the honeydew; and 44F for the sliced sausage. Sliced cheese not laying flat in a pan in the right prep table up to 52F on the upper portion of the slices; sticking above the load lines in the pan. Recently cooked corn at 84F in the right prep table. Food shall be 41F or less. Omelet station chicken placed in walkin to cool. Store low levels of food in pans and use bags of ice to aid in temperature control. Food in left prep table had bags of ice placed on them. Cheese slices relocated to cabinet of the unit to maintain temperature better than in the top of the unit. Corn relocated to cool to 41F or less prior to going in the top of the table. CDI
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; Shell eggs cracked in the morning for service for the current day. Eggs during inspection waiting to be placed on time control at 53-54F. Written procedure states that the eggs are less than 41F prior to being removed from the fridge on time control. On the iPad for the butter on time control there are not enough listed items to cover the different locations of butter and the several types of prebuttered bread in the event one is replenished before the other and the times would then differ. Written procedures must be followed; time labelled when removed from refrigeration and food held no more than 4 hours. Each item on time control shall be identified when it was removed from temperature control. Discussed cracking the eggs the shift before to allow the eggs to cool overnight prior to being used for time control the next morning. Implementing writing on individual product the time for the buttered bread. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Recently diced tomatoes at 45F with the lid on them. Food shall be cooled rapidly; in small portions and uncovered/loosely covered. Remove tight fitting lid.
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; Tongs stored hanging on the oven handle. In use utensils shall be stored in a clean; dry location and protected from contamination. Store in clean container/surface.
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.
4-904.11; Core; Silverware stored with mouth portion facing up in clean dish rack. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Store handles up. ; 4-903.11(A); (B) and (D); Core; Plastic containers stored with food contact portion up and on a card board box. Store clean equipment in a clean; dry location and protect from contamination. Store inverted on clean surface.
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; Household crockpot used for utensil storage. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Use a pan of 135F or hotter water on the grill; steam well or in a dry; clean pan.
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
6-305.11; Core; Jacket on edge of shelf and purse hanging on corner of rack at a higher point than clean plastic pans stored with food contact portion facing up directly next to/touching the rack. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items where not a source of contamination to food and food items.
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.