2-102.12 (A) Certified Food Protection Manager (C); No certified food protection manager was present during the inspection. At all times of food service; at least one employee present shall have food protection manager certification from an ANSI approved 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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Mozzarella cheese; goat cheese; vodka sauce; and cream being stored too highly were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled down before a 4 hour period elapsed. Full deductions will be taken if this item is repeated again.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Cooked vegetables were found being held in a cooler beyond 7 days after being cooked according to date marking. After being; cooked; opened or prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Cooked vegetables were voluntarily 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.
notedCode 3-501.19 Time as a Public Health ControlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control; Pizza slices were found being held on time as a public health control (TPHC) but did not have time markings or written procedures. Time markings and written procedures are required for potentially hazardous food being held on TPHC. CDI- EHS provided written procedures and pizza slices will be marked with the time to indicate when they must be discarded within a 7 day period.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Food Storage-Preventing Contamination from the PremisesContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises; Container of pizza dough was being stored on the floor of the kitchen. A)Except as specified in par. (B) and (C) of this section; 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 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
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.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf); PIC unable to locate test strips for quat sanitizer. A testing device shall be readily accessible for sanitizing solution being used. EHS returning in 10 days to ensure test strips have been located or obtained.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions; Areas of the ceiling in the kitchen area have dust buildup and should be cleaned. 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); All coolers were properly functioning; but mozzarella; sausage; and cooked vegetables being stored too highly were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk in cooler to be cooled down before a 4 hour period elapsed.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Opened fresh mozzarella was found being held in a cooler beyond 7 days after being opened according to date marking. After being opened or prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Mozzarella was voluntarily 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.
notedCode 3-501.15 Cooling MethodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; While improvements have been made since last inspection; Cooker vegetables were found cooling inside of a container with tightly fitted and doubled wrapping. Potentially hazardous food shall be cooled with loose/no covering to facilitate cool air flow transfer. CDI- Wrapping removed for effective cooling. Full deductions will be taken if this item is repeated again.
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.
3-302.12; Core; Container of white food ingredients was found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
3-304.14; Core; Damp wiping cloth was found on food prep surface. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate 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.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- All dishes are now in being sanitized in the 3 compartment sink and emergency repair is being contacted.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Overall cold holding temperatures continue to improve; but cooked vegetables and pork in a prep top unit were being held above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to cool down before a 4 hour period elapsed.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; One spray bottle of cleaner was found with no label. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added 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.
notedCode 3-501.15 Cooling MethodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Several portions of sausage were found cooling in plastic containers with tightly fitted lids. Potentially hazardous food shall be cooled with loose/no covering to facilitate cool air flow transfer. CDI- lids were removed for effective cooling.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Multiple containers of utensils were found being stored in room temperature water between uses. If utensils are stored in water between uses; the water shall be at/above 135F or running at a sufficient velocity to flush loose particles.
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.
4-903.11(A); (B) and (D); Core; Containers stored as clean observed stacked wet. PIC asked about using cloth towels to dry dishes. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows Air drying; and Covered or inverted. Allow pans/containers to thoroughly air dry before stacking. Do not use cloth towels to dry dishes; they are not approved for this purpose.
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.
5-205.11 (B); Priority Foundation; Air conditioning unit water discharge was hooked up to handwashing sink and the sink was being used as a drain. A handwashing sink may not be used for purposes other than handwashing. CDI- Water discharge was removed from the handwashing sink.
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.
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 fish (outside of original packaging) was being stored above ready to eat food in the reach in freezer. In order to prevent cross contamination; raw animal food shall be stored above ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While large improvements have been made since last inspection; Some items (see temperature chart) were being stored too highly above their containers' fill lines and were above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded or cooled before a 4 hour period elapsed.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoops were being stored inside of food containers with their handles directly touching the food. If utensils are stored in food containers; their handles shall be stored clearly above the food in order to prevent potential contamination.
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 4-601.11 (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); While pan rack has been cleaned; walk-in cooler fans have dust accumulation and should be cleaned. Non food contact surfaces shall be kept free of soil 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Observed food handler handling ready-to-eat food toppings with bare hands; to top plated food. REHS stopped activity. PIC stated the plated item was for staff. 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. CDI- Action stopped and PIC educated. Staff put on gloves.
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.
4-501.114; Priority; Sanitizer concentration too low at the active kitchen dish machine; measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Sanitizer dispensing corrected during inspection. 4-601.11(A); Priority Foundation; Multiple plastic containers stored as clean with blue stickers remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned for additional cleaning during 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.
3-501.16(A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the prep line cold-holding above 41F as shown in above grid. Several TCS foods overfilled in pan. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Ensure prepared foods are cooled to 41F and less before placing in top section of prep 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.
3-501.18; Priority; Disposition: Date-marking missing on one carton of heavy cream opened several days ago and gooey in front server tall cooler. Several (~5) containers of tomato sauce in kitchen tall 2-door unit dated 11/26; several days past the 7-day limit. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Unknown opened-on heavy cream and past date tomato sauce voluntarily discarded by PIC during inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added 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.
3-302.12; Core; Labeling missing on spices; squeeze bottles of food ingredients; and spray bottle of water. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
2-402.11; Core; Food handlers with fluffy beards lacking beard guard. 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; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks.
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.
3-304.12; Core; Multiple tongs hung on low oven handle where can brush up against pants. Ice scoop stored directly on top of ice machine. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Tongs moved during inspection. Recommend using a sheet pan with bar mats for the ice scoop to sit on. [REPEAT]
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.
4-903.11(A); (B) and (D); Core; Several containers stored as clean observed stacked wet. PIC asked about using cloth towels to dry dishes. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows Air drying; and Covered or inverted. Allow pans/containers to thoroughly air dry before stacking. Do not use cloth towels to dry dishes; they are not approved for this purpose. [REPEAT]
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Pan rack above cook area and wire storage racks with fuzzy residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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.
5-501.116; Core; Grease receptacle with oily residue buildup along top of container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (kitty litter; flat shovel; paint scraper; paper towels) so not washing oily water into storm drains.
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.
6-501.16; Core; A couple mops hung to dry floppy mop head side up in service sink area. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.12; Priority Foundation; Facility does not have a letter from the provider stating the salmon is parasite free. CDI: PIC was able to receive a letter during the inspection...A written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed in net-pens; land-based ponds; with formulated feed such as parasite free pellets or were frozen for parasite destruction must be provided and kept for at least 90 days after the fish is sold.; 3-203.12; Priority Foundation; The only remaining shellstock tag did not have the date that the last mussel was sold. Shellstock shall remain with its tag/container or an ID system must be in place. Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. CDI: Education given on dating tags.
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.
3-501.16(A)(1) ; Priority; Meatballs sitting outside of the sauce in the small steam unit measured 125F-133F. CDI: Meatballs today were placed on a time hold with the rest of the items...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. Meatballs must remain at 135F if they are to be held past lunch.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; PIC could not locate a formal written procedure for the time holding but there is a chart for the items available. No times were written on the chart during the beginning of the inspection. CDI: Wake county form sent to PIC. Times added to chart...TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. Written procedures shall be prepared in advance and readily available upon request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Utensils like spoons and a pizza cutter were being stored in 97F water...During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; in a clean location (when used for non-TCS foods); or on a clean surface if washed/sanitized every 4 hours when used with TCS foods.
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.
4-903.11(A); (B) and (D); Core; Metal pans and plastic containers were stored on the drying racks as clean but were stacked together while wet in-between. CDI: PIC voluntarily separated containers to air dry...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Uncovered plastic to-go containers near the meatballs and aluminum pans on a shelf were stored with their food-contact surfaces facing up. CDI: Containers inverted by PIC...Single-service/use articles shall be stored by using means that afford protection from contamination until used.
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.
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; While improvements have been made since last inspection; one prep top unit was holding food above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cooked vegetables above 45F were voluntarily discarded and other food was placed in an ice bath to cool down.
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.
3-501.18; Priority; Cooked vegetables were found being held over 7 days after being cooked according to date marking. After being cooked or prepared; potentially hazardous ready to eat foods shall be discarded within a 7 day period. CDI- Food was voluntarily 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.
3-302.12; Core; Container of white food ingredients was found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
3-304.12; Core; Scoop was found being stored in a food container with its handle directly touching the food. If utensils are stored inside of food containers; they shall be stored with their handles above the food in order to prevent potential contamination.
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.
4-903.11(A); (B) and (D); Core; Tongs were found hanging on an oven handle in a low area where they can be easily brushed against by employee pants/legs. Utensils and equipment shall be stored in a clean; dry area where they are not exposed to potential contamiantion.
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.
4-501.11; Core; Several lights are not functioning under the grill hood. Equipment shall be maintained in a state of good repair. Replace light bulbs as needed.
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
6-501.110; Core; Half-eaten banana and employee cellphone was being stored on shelving with clean dishes. Employees shall use designated areas or lockers to store personal items. CDI- Items were moved during the inspection.
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.