Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed condensation drip falling onto the prep surface and lid of the prep cooler; leading to a high possibility of contaminating food. 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; and at least 6 inches above the floor. CDI - Lids were placed on top of foods inside the top section of the prep cooler for added protection; drip cleaned from prep surface.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.12; Core; Condensation drip that is potentially contaminating foods and dripping onto the cooler prep surface is coming from the ceiling AC vents. HVAC shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food; food-contact surfaces; equipment; or utensils. Schedule maintenance and do not prepare foods on the right half of the prep surface; extra precautions must be taken to cover the foods and prevent contamination. Do not leave lid of cooler open for an extended period of time and always have foods on the right side of the cooler covered until repairs are made.
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.
3-501.16(A)(2); Priority; One container of sliced tomatoes was holding at 42F in the top section of the prep cooler. TCS (time/temp control for safety) food shall be maintained at 41F or less; unless time is used as the public health control. CDI - Container of tomatoes moved into 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority foundation; Unable to locate timer used for tracking partially cooked French fries under time holding at the fryers therefore no time labeling/tracking was taking place. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Times when the fries were partially cooked was written down for tracking. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority; Observed the timer for partially-cooked French fries not running for time holding. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. CDI - French fries had been partially-cooked within the hour; timer set for 2 hours per written procedures. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.18; Core; Observed dirty toilet in the men's room. Plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Clean bathrooms 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.
notedCode Observed pan of cut lettuce at 12:15pm had not finished the cooling processFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observed pan of cut lettuce at 12:15pm had not finished the cooling process; item prepared at 8:15am. Item discarded. TCS items that are not cooked shall be cooled to 41F within 4 hours of preparation.
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) ; Priority; Observed cooked onions holding below 135F. Water evaporated inside steam well. 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed timer not running while several baskets of par cooked fries were holding at room temp - 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed pan of cut lettuce cooling inside deep container. 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. Covers removed.
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.
5-205.15 Observed heavy PVC pipe leak under 3 comp sink. A plumbing system shall be: (A) Repaired according to law and (B) Maintained in good repair. Repair leak.
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; Significant grease spillage contained within receptacle corral. Observed french fries spilled on the dumpster pad. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean. Notify landlord if issue persists. Frequency of refuse pickup may need to increase. 5-501.116 Core; Observed heavy soil on dumpster. Soiled receptacles and waste handling units for refuse; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. call landlord or contact service provider for cleaning. 5-501.111; Core; Observed lids broken/ damaged. Top lids do not cover the receptacle. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair
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.
5-202.14; Priority; Observed water leaking from backflow preventer and water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Manager stopped water flow during inspection. Ensure water is turned off when not in use.
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.
5-501.116; Core; Observed potatoes on the dumpster pad and heavy grease and soil on dumpster. Soiled receptacles and waste handling units for refuse; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. call landlord or contact service provider for cleaning.; 5-501.113; Core; Observed trash piled on top of the dumpster doors. Doors at this time cannot be closed. Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing FOOD residue and used outside shall be designed and constructed to have tight-fitting lids; doors; or covers. Keep doors accessible so that they can be closed to prevent animal harborage.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation;Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Timer not running for par cooked fries holding at room temperature. 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. Timer reset for 2 hour hold.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation;Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-202.12; Core; Observed handsink hot water reading 94-95F after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed cut large bin of lettuce cooling inside tightly covered container. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Covers removed.
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.