majorCode Observation: The animal derived foods on the menu are not identified for raw and/or cooked to order - Asterisks are present but not adjacent the actual food product bein goffered raw/cooked to orderFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
Observation: The animal derived foods on the menu are not identified for raw and/or cooked to order - Asterisks are present but not adjacent the actual food product bein goffered raw/cooked to order; Consumer advisory statement is printed ont he bottom of each menu page; however the specific food items is not identified through disclosure statement OR the asterisk is directly attached to the food product. Provide proper disclosure of food items being offered raw and/or cooked to order. 3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf OR (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Pf
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.
Observation: The metal catch tray on the soda dispensing system at the wait station is rusted/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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 Observation: Cooed potato casserole observed covered with plastic lid during first stage of coolingFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Cooed potato casserole observed covered with plastic lid during first stage of cooling; lids removed and observed at 137F; Food product checked after cooling 1.5 hrs at 98F; CDI: Product was removed from walk in refrigerator and placed in walk in freezer and rechecked after 2hrs at 69F; Cooling rate was insufficient to cool these products within 2 hours to 70F. Covering lid preventing proper cooling also factor in cooling rate. Lid removed from all products an modification mad ein cooling processes. Discussed with operator evaluation oversight for cooling food products. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
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 Observation: Cooked products being cooled with lids onFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked products being cooled with lids on; rear of walk in; stacked disallowing accelerated cooling. CDI; Lids removed and products place don speed rack; uncovered to allow for maximum heat transfer. 3-501.15 Cooling Methods (Pf) (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: (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 as specified under Subparagraph 3-305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.
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.
Observation: The hand sink at the dish pit does not provide sufficient cold water under pressure. Repair cold water valave to ensure that excessive hot water does not deter handwashing. 5-205.15 Maintain a plumbing system 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The light bulb int he hood system is burned disallowing for proper lighting levels on the cook line (minimum 50ftc) 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
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 Observation: Staff cook washing blueberries in hand sinkHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Staff cook washing blueberries in hand sink; CDI Educated staff member that only handwashing to be performed in hand sink and that wahsing vegetables/fruit must be performed in the rear prep sink. Staff member removed product to rear prep sink. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observation: The wait section hand soap; hand soap dispenser int he restroom did not have soap. CDI: Soap was provided for the handsink wait station and in the restroom. 6-301.11 Handwashing Cleanser; Availability (Pf) Provide soap for handwashing at each 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.
notedCode Observation: Prep pans still had adehsive on exterior of bins after being washed. CDI: Bins were removed to be re-cleaned in dish pit. 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Prep pans still had adehsive on exterior of bins after being washed. CDI: Bins were removed to be re-cleaned in dish pit. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils 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.
notedCode Observation: Spray bottles of oil on the cook line not labeled with contentsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Spray bottles of oil on the cook line not labeled with contents; CDI: Sprya bottles removed and label placed with product. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
Observation: prpe bins being stored stacked wet disallowing air drying. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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.
notedCode 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Handwashing sink in dishwashing area was not equipped with paper towels. All handwashing sinks shall be provided with a hand drying provision. CDI- Paper towels 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
3-203.12; PF; Several shellstock tags were found with no dates on them. After thre last shellstock is sold from a containers; place date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. CDI- PIC is training employees to date tag every time. Recent tags are being dated.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); In the reach in freezer; raw salmon outside of original packaging was stored above bred. Unless both food items are frozen AND are in their original packaging; all raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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); Several sauces on the hot holding line were found being stored from 100F-125F. Potentially hazardous food (heat treated vegetable food in this case) shall be stored at 135F or above. CDI- Food was reheated during the inspection.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloth was found being stored in "sink and surface" sanitizer at a concentration of 0ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Change/replace sanitizer 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 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; While improvements continue to be made in this area; some sticker residue was found on clean food containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Deductions reduced due to large improvements.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling vent covers were found with dust/debris on their surfaces. Physical facilities shall be cleaned at a frequency necessary to prevent soil buildup.
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; One container of cheese was found above 41F in a prep bottom cooler (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was taken to a new cooler to be cooled down before a 4 hour period elapsed.
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; Bowls with no handles were being stored inside of salad containers on top of the salad. If utensils/equipment are stored in food containers; they shall have handles that are directly above the food in order to prevent potential contamination.
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.
4-903.11(A); (B) and (D); Core; Repeat; Several clean food containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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.
4-501.11; Core; During the inspection; EHS observed the walk-in cooler doors opened. When asked; PIC stated that the door hinges need to be repaired and the doors are often not latched due to the hinge issues. Equipment shall be maintained in a state of good repair. Repair/replace door hinges.
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; While large improvements have been made in this area; minor amount of sticker residue was found on clean food containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Deductions reduced due to large improvements.
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.
4-501.114; Priority; "Sink and Surface" sanitizer being dispensed from the 3 compartment sink is being produced at an untraceable concentration. Food contact sanitizer shall be maintained at the concentration specified by the manufacturer. \CDI- Ecolab arrived during the inspection and repaired the dispenser.
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
7-201.11; Priority; Butane in a torch was being stored on a preparation table. Poisonous or toxic materials shall be stored in an area that prevents potential contamination. CDI- Butane 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked potatoes were found being cooled in containers with closed lids that were stacked on top of each other. Potentially hazardous foods shall be cooled in containers with loose/no covering. CDI- Containers were unstacked and uncovered.
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; Several clean food containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single service food containers had food/splash residue on them from previous food prep on the make line. Single service items shall be stored in a clean; dry environment where they are protected from contamination. CDI- Containers were voluntarily discarded.
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; Food containers had sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.
3-302.11; Priority; Raw beef (outside of original packaging) was found being held above onion rings (outside of original packaging) in reach in freezer. Unless both items are frozen AND inside of commercial packaging; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; When asked; employee stated that knives being used on the main prep line do not have a specified time frame when they are cleaned; and are only cleaned when visibly soiled. Utensils coming in contact with potentially hazardous food shall be washed; rinsed; and sanitized at least every 4 hours. CDI- Staff was educated during the inspection
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; Cooked vegetables and mashed potatoes were found holding below 135F in steam well units (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
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; Container of butane used for pastries was found being held next to single service items. Another was held near food products. Poisonous or toxic materials shall be held in an area where they cannot potentially contaminate food or clean equipment. CDI- Containers were relocated. Deductions will be taken if this item is repeated.
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.
3-304.14; Core; Sanitizer bucket used for wet wiping cloths was found being stored on the floor. Sanitizer solutions for wet wiping cloths shall be held above the floor. CDI- PIC placed container in new location.
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 were found being stored in standing water at room temperature. If utensils are held in water; the water shall be either at or above 135F; or running at a velocity to flush loose particles.
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.
4-903.11(A); (B) and (D); Core; Utensils / cooking equipment was found being stored in a container on the floor. All equipment and utensils shall be held at least 6 inches above the floor. Place container on shelving.
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.