4-501.11; Core; Repair the leak-in the walk-in freezer to remove the ice build up on the pipes. All food service equipment must be 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; Core; No one at time of inspection was a certified food protection manager.- Person in charge shall be an ANSI accredited food protection manager and be present at all hours of operation.- CDI; manager is signed up for class already. Documentation provided.
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) (2) and (B) - Several packages of in-house ground beef were above 41F (as high as 46F in open refrigerated display cases and in market area)...Unless actively preparing or properly coolingFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) - Several packages of in-house ground beef were above 41F (as high as 46F in open refrigerated display cases and in market area)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating beef.
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.
6-501.12; Core; Floors underneath shelving in walk in need cleaning.- Physical facilities shall be kept clean.- Please clean floors.
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.
5-202.12(C); Core - At women's bathroom sinks; after pushing down hot water knobs once; water only stays on for 5 to 7 seconds...A self-closing; slow-closing; or metering faucet shall provide a flow of water continuously for at least 15 seconds...Adjust water knobs (both hot and cold) so they stay on for at least 15 seconds after pushing them down once.
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.
4-502.11(B); Priority Foundation - One available dial top metal stemmed food thermometer read 20F in ice-water bath...Metal stemmed food probe thermometers shall be properly calibrated...CDI by removing thermometer from service (two other calibrated thermometers were available).
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 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 - (REPEAT) Observed soiled meat market and walk-in cooler shelves/racks; plastic wrap stations. Some surfaces/equipment had old stickers; sticky residues and tape...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above and remove all old stickers and tape.
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.
5-501.111; Core - Lid on top of one dumpster was missing...Trash/recycling receptacles shall be kept in good repair...Replace missing dumpster lid.
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.
6-501.11; Core - (REPEAT) Some insulation was torn on evaporator lines in walk-in cooler. Some ice had formed on evaporator line in walk-in freezer. Some holes were in market walls..Physical facilities shall be kept in good repair...Repair/replace evaporator leak; replace torn insulation; and seal wall holes. 6-501.12; Core - (REPEAT) Observed soiled flooring in market areas; market office; walk-in freezer and cooler. Bathroom walls and ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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 3-501.16 (A) (2) and (B) - Several packages of in-house ground beef were above 41F (as high as 46F in open refrigerated display cases and in market area)...Unless actively preparing or properly coolingFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) - Several packages of in-house ground beef were above 41F (as high as 46F in open refrigerated display cases and in market area)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating beef.
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 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 - Observed soiled meat market and walk-in cooler shelves/racks; plastic wrap stations; and knife holder by 3-comp sink. Some surfaces/equipment had old stickers; sticky residues and tape...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above and remove all stickers and tape.
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.
6-501.18; Core - Men's bathroom urinal undersides and toilet side ceramic bases were soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures above.
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.
5-501.113; Core - Lids on dumpsters were open...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors...Keep dumpster lids and side doors closed when not in use.
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.
6-501.11; Core - Market walk-in cooler interior door diamond plate panel was bent. Some ice had formed on evaporator line in walk-in freezer. Some holes were in market walls. Women's bathroom door was blocked so no one could enter due to all toilets being clogged (according to store manager). Men's bathroom handicap stall toilet tank cover was cracked; and right sink faucet spout was cracked...Physical facilities shall be kept in good repair...Repair/replace damaged; leaking or nonfunctional fixtures and seal wall holes. NOTE: Men's bathroom was still available for use by women. PIC stated an emergency work order was put in to get women's bathroom toilets unclogged. 6-501.12; Core - Observed soiled flooring in market areas; market office; walk-in freezer and cooler. Men's bathroom walls were soiled and ceiling vent was dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
5-202.12; Core - Hot water at handsinks in meat market and both bathrooms did not exceed 80-85F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to 100F at handsinks.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - In walk-in freezer; some ice had dripped onto food boxes/packaging below; due to leaking evaporator above...Food shall not be stored under leaking water lines or under lines on which water has condensed...Remove ice from food boxes. Until leaks are fixed; do not store food under leaking areas.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Sanitizing sink interiors of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of sanitizing sink.
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 - Observed soiled walk-in cooler shelves/racks; plastic wrap stations; and open refrigerated display cases (surfaces under product display). Many surfaces/equipment had old stickers; sticky residues and tape...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above and remove all stickers and tape.
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.
6-501.18; Core - Women's bathroom toilets (upper interior rim areas) and men's bathroom urinal undersides were soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures above.
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.
5-501.111; Core - One trash dumpster used by store had missing top lid...Trash/recycling receptacles shall be kept in good repair...Replace dumpster with one that has intact lids in good repair.; 5-501.113; Core - Both top lids on shorter dumpster and side door on other dumpster were open...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors...CDI by closing lids and side door.
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.
6-501.11; Core - Large amount of ice had formed on evaporator lines in walk-in freezer. Near meat market entrance; rear store mop sink faucet was still running when water was completely turned off at faucet knobs and splitter lever was completely open...Physical facilities shall be kept in good repair...Remove accumulated ice and repair leaking evaporator lines. Repair leaking mop sink faucet.; 6-501.12; Core - Observed soiled flooring in market areas; market office; walk-in freezer; and men's bathroom corners. A few meat market light fixture shields were soiled and/or had condensation accumulated in them. Bathroom ceiling vents were dusty; and women's bathroom walls were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A leak is present on the walk in freezer condenser. This leak is dripping and freezing onto food product stored on shelves beneath. Food product must be stored in a clean dry area free from splash and contamination. Repair the leak on the freezer condenser. Store food product away from the leak drip area until the leak is fixed. Management has been advised to move frozen meats from beneath the leaking condenser in the walk in freezer.
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.
4-602.13; Core; Residue and build up is present on the storage racks and shelves in the walk in cooler. These shelves and racks are in need of pressure wash cleaning.
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.
4-302.12; Priority Foundation; There was no metal thermometer on hand at the time of the inspection. Food temperature measuring devices must be provided and readily accessible for use in ensuring attainment and maintenance of Food temperatures. CDI... The manager on duty got a metal stem thermometer from the grocery section.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; The boxes of food stored on the shelves in the walk-in freezer with ice hanging from them. Food must be stored in a clean dry location. Food must be stored in a manner to prevent contamination.
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; Repair the leak-in the walk-in freezer to remove the ice build up on the pipes. All food service equipment must be 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.
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; Clean the display cases to remove the build-up. Clean the shelves in the walk-in freezer to remove the ice. Equipment must 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.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the ice. Physical Facilities must be cleaned as often as necessary to keep them 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.