2-102.12 : The person in charge Food Safety Manager Certification has expired.. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Discussed registering for upcoming courses and/ or exam at raisethegrade.com .
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 4-602.13 Nonfood Contact Surfaces (C) - Observed some black residue build up along the top interior surface of the bulk ice machine unit. ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) - Observed some black residue build up along the top interior surface of the bulk ice machine unit. ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 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.
2-102.12 : The person in charge has not passed a food safety manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Discussed registering for upcoming courses and/ or exam at raisethegrade.com .
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) - Noted label missing from working spray bottle of chlorine sanitizer. Ensure all working spray bottles are properly labeled. CDI- PIC relabeled during inspection.
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.
4-501.11 - Noted gaskets are split on the front end expo cooler. 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.
2-102.12 : The person in charge has not passed a food safety manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
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 2-401.11 (A) Core: An employee is eating on the food prep table. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Core: An employee is eating on the food prep table. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. REHS spoke to this employee and she moved her food off the prep table.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-501.16(A)(2) Priority: Barbeque is 42F and eggs are 42F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The thermostat on the refrigerator was adjusted 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 2-102.12 (A) CorePermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Core; The person in charge has not passed a food safety manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
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 2-402.11 CoreEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core; An employee that is handling ice is not wearing a hair restraint. Food employees shall wear a hair restraint such as hats; hair nets or visors.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode Observation: Staff observed bare hand contacting ready to eat breakfast sandwiches an other ready to eat food products. 3-301.11Employee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
Observation: Staff observed bare hand contacting ready to eat breakfast sandwiches an other ready to eat food products. 3-301.11; B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P CDI: Discussed with operator the requirements for gloves when handling ready to eat food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
criticalCode Observation: Cooked egg products not being cooled properly. Cooked egg observed at 105F after 2.5 hours of cooling. Observed in plastic containers with tight fitting lids in reach in refrigerators (overstocked) 3-501.14Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Cooked egg products not being cooled properly. Cooked egg observed at 105F after 2.5 hours of cooling. Observed in plastic containers with tight fitting lids in reach in refrigerators (overstocked) 3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57C (135F) to 21C (70F); P and (2) Within a total of 6 hours from 57C (135F) to 5C (41F) or less. P CDI: Product removed and discarded for service
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 Observation: Cooked egg products wrapped in tight fitting containers and placed in reach in refrigerator to cool. Cooling temperatures were unmet and food was discarded. Discussed different cooling processes for specific product. 3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked egg products wrapped in tight fitting containers and placed in reach in refrigerator to cool. Cooling temperatures were unmet and food was discarded. Discussed different cooling processes for specific product. 3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf;
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.