4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) There was a mop handle that was touching clean dishes. Clean dishes must be stored in a manner to prevent contamination. CDI... The clean dishes were placed back at the three compartment sink. The mop was moved away from the dishes.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the filters above the cooking equipment to remove the grease build-up. Clean around the cooking equipment. Clean the sink basins to remove the accumulation of debris. Clean physical facilities at a frequency necessary to remove 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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomato and melons were being held cold at 44F. Eggs were held at 46F in a cold hold unit. These potentially hazardous foods must be held at 41F or below. CDI... The food items were cooled down to 41F.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the cooking equipment to remove the build-up of food debris. Clean items at a frequency necessary to remove food 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.
notedCode 7-201.11 Cleaning chemicals were stored above aprons and linens. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Cleaning chemicals were stored above aprons and linens. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P CDI... The chemicals were placed below the aprons and linens.
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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the grill and cooking equipment to remove any food debris. Clean out the ovens. Clean equipment at a frequency necessary to eliminate 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.
minorCode 2-102.12 (A) Certified Food Protection Manager (C) The person-in charge did not have a valid ServSafe of ANSI approved Manager's Food Certificate on hand at the time of the inspection. Each time food is servedPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The person-in charge did not have a valid ServSafe of ANSI approved Manager's Food Certificate on hand at the time of the inspection. Each time food is served; displayed; or handled the person-in-charge must have a valid Manger's Food Safety Certificate; or proof that a Manger's Food Safety class and test has been taken and passed.
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.
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 ceiling tiles in the kitchen to remove the dust. Clean the ceiling tiles at a frequency necessary to remove the dust.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Provide required lighting intensity. There were several blown light bulbs above the stove and cooking equipment. The blown light bulbs need to be replaced.
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.
3-302.15 Washing Fruits and Vegetables (C)Noted stickers left on wrapped apples at the cafe station. Wash fruits and vegetables prior to use ( include prior to placing apples at the café station.)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.1(A) - At the café station; noted glass display case unit (on the far left hand side) is not working. No potentially hazardous food items currently stored in noted unit. 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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) - Detail cleaning needed along the handwashing sink basins and the exterior surface of the can opener blade. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Foundation; Found a flat of raw shelled eggs stord above containers of potato salad in the prep cooler. Keep ready to eat food items stored above raw animal proteins. CDI- item rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Found a pack of re-wrapped sliced turkey missing a date marking label in the prep cooler unit. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day . CDI- Item discarded
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.
5-501.113; Core; Noted side sliding doors left opened on the outside dumpster unit. Keep outside dumpster sliding doors and top lids closed.
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; Core; Noted vents throughout prep kitchen are dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.
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.
6-301.12; Priority Foundation; Noted paper towels missing from one the handwashing sinks near the dish machine area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual; disposable towels. CDI- towels promptly replaced.
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
3-307.11; Core; Observed apples; pears and peaches unprotected at sandwich station. Protect food on display using shields; packaging; or other effective means. CDI-Noted fruit will be washed and individually wrapped.
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.
5-501.113; Core; Noted side sliding doors left opened on the outside dumpster unit. Keep outside dumpster sliding doors and top lids closed.
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.
2-103.11 (O); Priority Foundation; Facility missing updated employee health policy. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Facility does not have a written procedure for the clean-up of bodily fluids as required. CDI-Written information given to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Noted multiple dry ingredients and spices stored underneath a prep sink drain line. FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Instructed PIC to transfer food item in a sealable container.
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.
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; Need to clean and sanitize the popcorn kettle machine behind the deli station. Non-FOOD-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.
5-501.113; Core; Need to keep the sliding doors closed on the outside cardboard and trash dumpsters. Ensure sliding doors and top lids are kept closed on the outside cardboard and dumpster unit in between 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.