Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Piority: Quaternary ammonium sanitizer is over 400ppm at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range. Water was added and the quaternary ammonium was adjusted 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Piority: Quaternary ammonium sanitizer is over 400ppm at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range. Adjust sanitizer by January 12th. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Piority: Quaternary ammonium sanitizer is over 400ppm at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range. Adjust sanitizer by July 25th.
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 4-903.11(A)(C) Single service meat trays are stored on the floor. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Single service meat trays are stored on the floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. The meat trays were placed on shelves.
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.
6-501.12 Core: The floor has build up in the walk-in cooler beneath the shelving. Physical facilities shall 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.
4-602.13 Nonfood Contact Surfaces (C) Clean the display cases to remove the debris and dried fluids that are at the bottom of the case.
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) Clean the floor in the walk-in cooler. Clean the floor at a frequency necessary to prevent 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.
5-202.12 Handwashing Sinks; Installation A handwashing sink must be equipped to provide hot and cold running water. The handwashing sink only had hot water at the handwashing sink. A return visit will be made to see if the item has been corrected.
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 7-201.11 Separation - Storage (P) There was one bottle of cleaner on the prep table Keep all chemicals stored in a manner to prevent contamination. Store all chemical below all food prepChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) There was one bottle of cleaner on the prep table Keep all chemicals stored in a manner to prevent contamination. Store all chemical below all food prep; linen; and single-service storage. CDI... The bottle was moved.
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 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. In the walk-in freezer there were some food items stored on the floor. 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.
5-205.15 Maintain a plumbing system in good repair. The handwashing sink had a hug leak. The water from the sink was running onto the floor. All systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
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.
3-302.11; Priority; Raw food items were stored above ready-to-eat food items. Foods must be stored according to the final cook temperature. Food items must be stored in a manner to prevent contamination. 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.
4-602.13; Core; Residue and buildup is present on some of the meat storage shelves and racks in the walk in cooler and walk in freezer. Pressure wash cleaning is needed to clean these shelves and racks.
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.
Clean floors beneath storage shelves and racks in the walk in cooler and walk in freezer. Trash and residue from spills is present on the floors beneath the shelves in these areas. Rule # 6-501.12
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 on the inside of the three compartment sink. Warewashing equipment must be cleaned throughout the day at a frequency to prevent recontamination of equipment and utensils. This is a repeat item from the last inspection. CDI.. The sink was being cleaned out 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.
6-501.12; Core; Clean the floor in the walk-in cooler. Clean the floor in the meat market as well. 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.