3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to 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.
6-501.12; Core; In walk in freezer there is buildup of debris.- 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.
5-205.11 (B); Handwashing sink nearest the dish area had multiple bottles of chemicals and boxes in/on it.- A handwashing sink may not be used for purposes other than handwashing- CDI; items were moved.
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.
6-501.12; Core; In walk in freezer there is buildup of debris.- 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.
6-301.14; Core - (REPEAT) No handwashing signs were posted at handsinks in three separate bathrooms used by employees...Handwashing signs that notify employees to wash their hands shall be posted at all handsinks used by employees...Post required handwashing signs at handsinks used by employees.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - (REPEAT) Soil build-up was on interiors of middle and right sanitizing sinks of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
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 - (REPEAT) Observed soiled bottom areas and shelves under meats/poultry in open refrigerated display cases; speed racks; market and walk-in cooler shelves; knife holders; and plastic wrap stations. Significant old stickers and sticky residues were on tables and shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove old stickers/sticky residues from surfaces.
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 - Undersides of front men's bathroom urinal were soiled...Fixtures such as urinals and toilets shall be kept clean...Increase urinal cleaning frequency.
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.
6-501.11; Core - (REPEAT) In walk-in freezer; significant ice had accumulated on evaporator/condensation lines. In single bathroom; caulk was damaged between sink and wall...Physical facilities shall be kept in good repair...Repair leaking evaporator lines so ice does not accumulate. Resecure bathroom sink to wall and replace damaged/missing caulk; ensure caulk is smooth and easy to clean. 6-501.12; Core - (REPEAT) Observed soiled flooring in market; walk-in cooler; market office area and back store mop sink/can wash basin. Bathroom ceiling vent grates were 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.
6-301.14; Core - No handwashing signs were posted at handsinks in three separate bathrooms used by employees...Handwashing signs that notify employees to wash their hands shall be posted at all handsinks used by employees...Post required handwashing signs at handsinks used by employees.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - Box of absorbent pads used on meat trays were on floor in market area...Single service disposable food/beverage items shall be stored to prevent contamination and at least 6 inches above floor...Elevate box of pads 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.
4-501.11; Core - Gray push cart had large cracks in the plastic shelves...Food service equipment shall be kept in good repair...Replace cart with similar approved cart. 4-502.11(A) and (C); Core - Heating plate pad on plastic wrap station was torn...Food service utensils shall be kept in good repair...Replace heating plate pad.
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 - Observed soiled bottom areas below meats/poultry in open refrigerated display cases; market and walk-in cooler shelves; and plastic wrap stations. Significant old stickers and sticky residues were on tables and shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove old stickers/sticky residues from surfaces.
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.
5-501.17; Core - Back store unisex bathroom had no covered trash can...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...Provide covered trash can for this bathroom. 6-501.18; Core - Meat market handsink basins were soiled...Plumbing fixtures such as handsinks; urinals and toilets shall be kept clean...Increase cleaning frequency of handsinks.
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.
5-502.11; Core - Observed large amount of bagged trash on floor inside store near exit door leading to trash dumpster. Trash bags were also overflowing above top of outside dumpster and in outside trash bin near entrance door (some live flies were seen around trash). Manager stated that trash company had not picked up trash for at least two weeks; even after repeated attempts to contact them...Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents...Remove large amount of trash accumulated and properly dispose of it. If necessary; contact another solid waste disposal company to have trash promptly removed.
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 - In walk-in freezer; significant ice had accumulated on evaporator/condensation lines...Physical facilities shall be kept in good repair...Repair leaking evaporator lines so ice does not accumulate. 6-501.12; Core - Observed soiled flooring in market; walk-in cooler; market office area and back store mop sink/can wash basin...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.
6-301.14; Core - No handwashing signs were posted at handsinks in three separate bathrooms used by employees...Handwashing signs that notify employees to wash their hands shall be posted at all handsinks used by employees...Post required handwashing signs at handsinks used by employees.
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.
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 - Raw country ribs in open refrigerated display were at 51F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating ribs.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Some ice was accumulated on top of boxes of food in walk-in freezer due to condensation leak from above...Food shall not be stored under leaking water/condensation lines...Remove ice from food boxes. Until leaks are fixed; place pan or tray under leaks to catch dripping ice.
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 - Soil build-up was on interiors of middle and right sanitizing sinks of 3-comp sink and right "clean" side drainboard...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
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 bottom areas below meats/poultry in open refrigerated display cases; many unused red long trays; market speed racks; shelves; plastic wrap stations. Some old stickers were on tables and shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove old stickers from surfaces. NOTE: Do not store equipment/utensils soiled. If kept in establishment; utensils/equipment must be kept clean; even if not used.
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.
5-501.17; Core - Back store unisex bathroom had no covered trash can...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...Provide covered trash can for this bathroom.; 6-501.18; Core - Meat market handsink basins were soiled. Front men's bathroom urinal undersides and one toilet were soiled...Plumbing fixtures such as handsinks; urinals and toilets 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.
6-501.11; Core - In walk-in freezer; significant ice had accumulated on evaporator/condensation lines...Physical facilities shall be kept in good repair...Repair leaking evaporator lines so ice does not accumulate and drip below.; 6-501.12; Core - Observed soiled front men's bathroom floor by door and back store mop sink/can wash basin...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.
4-502.11(A) and (C); Core - Heating plate pads on plastic wrap stations were torn...Food service utensils shall be kept in good repair...CDI by replacing heating plate pads.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Soil build-up was on interiors of middle and right sanitizing sinks of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
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 bottom areas below meats/poultry in open refrigerated display cases; many unused white long trays; market speed racks; shelves; plastic wrap stations. Some old stickers were on tables and shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove old stickers from surfaces. NOTE: Do not store equipment/utensils soiled. If kept in establishment; utensils/equipment must be kept clean; even if not used.
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.
5-501.114; Core - Trash dumpster plug was damaged...Trash/recycling receptacles with drains shall have plugs in place...Replace damaged plug.
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 - In walk-in freezer; some ice had accumulated on evaporator lines...Physical facilities shall be kept in good repair...Repair leaking evaporator lines so ice does not accumulate.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; There was build-up in the three compartment sink on the sanitizer side. Clean the warewashing sink throughout the day at a frequency necessary to prevent recontamination of Equipment.
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 dried blood and debris. Equipment must remain free of an accumulation of Food residues; and other debris. This was a point item on the last 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.