2-102.12 (A) Certified Food Protection Manager No certified food protection manager on site during inspection. The PIC 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 such as ServSafe. Obtain required credential.***REPEAT VIOLATION***
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.
4-501.11 Good Repair and Proper Adjustment - Equipment 4-501.12 Cutting Surfaces Lowboy and upright reach in refrigerator have torn gaskets. Cutting board is deeply scratched and scored. Equipment shall be maintained in good repair. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised. ***REPEAT VIOLATION***
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager on site during inspection. The PIC 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 such as ServSafe. Obtain required credential.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Lowboy and upright reach in refrigerator have torn gaskets. Equipment shall be maintained in good repair. PIC advised.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager on site during inspection. The PIC 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 such as ServSafe. Obtain required credential.
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.
3-302.11(A)(1); Priority; Observed raw; whole shell eggs stored above ready-to-eat deli meats in the walk-in cooler. Separate raw animal foods from ready-to-eat foods during storage; preparation; holding and display to prevent cross contamination. CDI- eggs moved to lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; A container of hot dogs prepared yesterday did not have a date. Ready-to-eat; TCS foods shall be discarded if found in a container or package that does not bear a date or day or marked to exceed 7 days. The day of preparation or opening from a commercial package shall count as day 1. CDI- date known and affixed. Ensure proper date marking to keep track of time. All other foods were dated appropriately. Full points not taken.
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.
3-302.12; Core; A container of sugar was observed without a label in the walk-in cooler. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- label added. No point taken.
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.
6-501.12; Core; Floor along the wall under the warewashing sink is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area. Full point taken for repeat violation.
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.
3-501.18; Priority; Ready-to-eat TCS foods shall be discarded if found in a container or package that does not bear a date or day or marked to exceed 7 days. The day of preparation shall count as day 1. CDI- dates known and affixed. Ensure proper date marking to keep track of time. ; 3-501.17; Priority Foundation; Hot dogs removed from original package; orzo pasta; cooked peppers; guac with cut tomato and sliced deli meats were observed without dates. Ready-to-eat TCS foods shall be date marked if held longer than 24 hours. CDI- all food dates known and affixed.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Two very small flies observed in the kitchen. The premises shall be maintained free of insects; rodents and other pests. Utilize approved methods of pest control and keep floor drains/facility clean to eliminate harborage conditions. No point taken today
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Multiple boxes of food stored on the walk-in cooler floor including potatoes; avocado and tortillas. Food shall be kept at least 6 inches off the floor. CDI- boxes moved to shelf.
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.
2-402.11; Core Food employee observed preparing food without a hat or hair net. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food and clean equipment. Employee put on a hat. No point taken
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.
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; The top of the oven and the walk-in cooler vent have dust accumulation. The fan cover in the reach-in cooler has residue. Food residue observed under the oven. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase 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.
6-501.12; Core; Floor along the wall under the warewashing sink is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area. Full point taken for repeat violation.
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.
4-601.11 (A); Priority Foundation; Two metal pans stored as clean had minor food residue on the inside. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- pans placed in soapy water for cleaning. No points taken today.
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
7-202.12; Priority; Quat sanitizer in the three comp sink measured over 400ppm. Bottle indicates a use concentration of 200 -400ppm. Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling. CDI- Quat diluted to appropriate 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.
4-302.12; Priority Foundation; No working thermometer could be located during inspection. A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Verification required. Send picture of working thermometer within 10 days to number provided on bottom of inspection form.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No Quat testing paper was available during inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Send picture of sanitizing testing paper when it arrives.
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; Floor along the wall behind the dish machine is soiled with residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area more frequently. Cleaning has improved since previous inspection. Full point not taken.
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.