5-501.111 Core-Missing a lid on the trash dumpster. Receptacles must be in good repair. This is a repeat item.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 The ceiling vent in the women's restroom. Keep ventilation clean and 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: The sanitizer is over 400ppm of quaternary ammonium at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range. CDI-The sanitizer was remixed to the correct concentration. This is a repeat item.
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.
4-502.11(B) Priority: The thermometer is at 40F in ice water. Provide accurately calibrated thermometers. CDI- The thermometer was calibrated to 32F. This is a repeat item.
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.
5-501.111 Core-Missing a lid on the trash dumpster. Receptacles must be 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.
5-202.12 Water temperature is 86F in the women's restroom. Water temperature is 83F in the men's restroom. Provide at least 100F water 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.
4-501.114 Priority: The quaternary ammonium sanitizer is at oppm in the spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. The sanitizer was remixed to the correct concentration.
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
7-204.11 Priority: The sanitizer is over 400ppm of quaternary ammonium at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range. The sanitizer was remixed to the correct concentration.
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.
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) Raw chicken was stored above ready-to-eat foods. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored on a dirty sanitize drain board of the three compartment sink. CDI.. The dishes were placed at the wash compartment to be washed again.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) The rinse compartment of the three compartment sink was not clean. There was heavy build-up on the inside of the sink. There was fresh sanitizer in the compartment that needed to be cleaned. Throughout the day clean the sink at a frequency necessary to eliminate the build-up.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) The rinse compartment of the three compartment sink is not clean. There was heavy build-up on the inside of the sink. There was fresh sanitizer being placed in the sanitize compartment that was dirty. Throughout the day clean the sink at a frequency necessary to eliminate a build -up. Clean the sink at a frequency necessary to prevent recontamination of clean dishes. This is a repeat from the last two inspections.
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 food items were stored above ready-to-eat food items. Raw chicken was stored above raw pork chops and ready-to-eat foods. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperatures. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The rinse compartment of the three compartment sink is not clean. There was heavy build-up on the inside of the sink. Throughout the day clean the sink at a frequency necessary to eliminate build-up. This is a repeat from the last two inspections.
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; 3-compartment ware washing sink is heavily soiled. Use detergent to clean the entire sink daily.
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.
3-501.13 ; Food allowed to thaw in the meat cutting room shall be monitored to maintain food temperature at 41F and below. Priority Foundation
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.
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; Several speed racks of meat; chicken; pork are stored in the meat cutting room. Raw Chicken 43.8F. T.Bone Steak 44F. Maintain meat and chicken below 41F during the thawing process. Speed racks were moved to the 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.
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; Packaged slices of Ham 45F and seasoned pork chops 43F stored on a cart in the meat cutting room. The room is maintained at 46 degrees F and is an excellent choice for storing raw meat; raw chicken; turkeys that are thawing. Ready-to-eat food such as ham shall not rise in temperature above 41 degrees F. Cart with ham and pork chops was wheeled into the 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; 3-compartment ware washing sink is not clean with an unclean film coating the sink. Use detergent to clean the entire sink daily.
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; Long plastic trays are not clean; many with stickers and sticker residual adhering to them. Effective cleaning is needed to remove old stickers and build-up.
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.
6-501.114; Core; Unused open top Freezer with sliced steak promotion on the side is stored in the meat cutting room with styrofoam trays; etc inside. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be 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.