notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program. Provide a person in charge who is a CFPM and is on-site at all times during operation. CDI: Provided ServeSafe info. Repeat.
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; Priority Foundation - One working spray bottle of Lysol was not labeled...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by labeling above items.
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.
4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and scored. Cutting are required to be smooth and easily cleanable.
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 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 - Observed soiled wire and solid metal shelves; push carts; refrigerator door gaskets and handles.Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above. Repeat.
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 person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program. Provide a person in charge who is a CFPM and is on-site at all times during operation. CDI: Provided ServeSafe info. Repeat.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plastic containers stored clean had build up on them. CDI: Placed in dish washing area for rewashing. Containers that are unable to be cleaned properly should be removed. Repeat.
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 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 - Observed soiled wire and solid metal shelves; push carts; refrigerator door gaskets and handles; oil/spice metal holders; speed racks; 3-comp sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above. Repeat.
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 person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program. Provide a person in charge who is a CFPM and is on-site at all times during operation. Repeat.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plastic containers stored clean had build up on them. CDI: Placed in dish washing area for rewashing. Containers that are unable to be cleaned properly should be removed.
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 3-305.11 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. Rack of dough stored in hallway in front of restrooms and not in kitchen area. CDI: Rack moved to kitchen area. Repeat.
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.
notedCode 4-903.11(A)(C) 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) 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. Pizza boxes stored in the hallway of restrooms and on the floor. 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.
4-501.11 Maintain equipment in good repair. Some shelving units are starting to rust and peel. Repeat.
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 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 - Observed soiled wire and solid metal shelves; push carts; refrigerator door gaskets and handles; oil/spice metal holders; speed racks; 3-comp sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above. Repeat.
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) Physical facilities shall be cleaned at a frequency necessary to keep them clean. Cleaning needed of floors and walls under/behind equipment. Repeat.
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 person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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.
2-401.11; Core - A few half full bottles of water were stored on counter above food prep area and on shelf above food items in back storage... Employee beverages shall be stored and consumed to prevent contamination of food and clean equipment and utensils...CDI by discarding water bottles.
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.
6-301.12; Priority Foundation - No paper towels were at handsink by walk-in cooler...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
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.
3-501.17; Priority Foundation - In freezer; some in-house sliced ham packages and meat stuffed pizza slices had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
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 - One bucket of sanitizer and one spray bottle with purple liquid were not labeled...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by labeling above items.
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 - Several bottles of sauces; dressings; cooking oil; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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 - A few moist/soiled wiping cloths were on counter/shelf tops. A few buckets of sanitizer were stored near food prep area and clean utensils...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored so they cannot contamination food and clean equipment and utensils...Store moist/soiled wiping cloths and sanitizer buckets as stated above.
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.
4-903.11(A); (B) and (D); Core - Some pots in storage had food contact sides up and uncovered. Several clean food containers were stored under/near sink drain lines. Red salad spinner was covered while still wet. In-use pizza screens and pans were on front counter and exposed to customers who pass by...Clean food containers and utensils shall be protected from contamination; stored in clean; dry location; and in self-draining position that allows air drying...Invert clean equipment/utensils on clean surfaces. Separate or cover clean food containers and invert them so they completely air dry before stacking. Remove pans from under waste/drain lines. Do not store pizza screens/pans on front counter or they must be behind a sneezeguard or other protected area.
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.
4-205.10; Core - Unapproved Oster blender was on shelf in back kitchen...Except for toasters; mixers; microwave ovens; vent hoods or water heaters; food service equipment shall meet ANSI/NSF certification or equivalent...Remove Oster blender from facility. 4-501.11; Core - Several wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved shelves. 4-502.11 (A) and (C); Core - A few food containers and utensils were cracked/damaged...Food service equipment shall be kept in good repair...Discard damaged items.
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
4-501.18; Core - At 3-comp sink; chlorine sanitizer solution was somewhat cloudy and had food debris floating in it...Wash; rinse and sanitizing solutions shall be kept clean...Change chlorine sanitizer with clean sanitizer solution. 4-501.19; Priority Foundation - While actively washing utensils; wash solution at 3-comp sink was 83F (Dawn dishwashing detergent used)...During manual warewashing; the wash solution shall be at least 110F or as otherwise allowed by the detergent manufacturer label...CDI by changing wash solution; using hot water.
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 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 - Observed soiled wire and solid metal shelves; push carts; refrigerator door gaskets and handles; oil/spice metal holders; speed racks; 3-comp sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
5-501.114; Core - Trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug. 5-501.115; Core - Several bags of trash (with pizza restaurant items) were on ground by dumpster...Trash/recycling enclosures and areas shall be kept clean...CDI by removing items and placing in dumpster.
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.
6-501.12; Core - Observed soiled flooring under soda machine counter and kitchen equipment. Some kitchen walls were also soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-403.11; Priority - Marinara sauce was reheating in steam well and was 42F (in middle) to 126F at 2:58. At 4:22 (almost 1.5 hours later); marinara sauce was 79F (in middle) to 173F...TCS* foods that have been cooked and cooled in the establishment shall then be reheated to 165F throughout entire product within 2 hours...CDI by continuing proper reheating on stove top. NOTE: Do not use steam wells to rapidly reheat foods. Reheat only on stove top to 165F or above and then place in preheated steam well pans. Use calibrated thermometer to check food temperatures.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Italian meats were at 48-49F in several layers of tightly wrapped plastic (about 8 inches in height/depth) since this morning; according to PIC (temperature of meats taken at 3:38...TCS* foods shall be cooled using shallow pans (2-4 inch food depth); separating food into smaller or thinner portions; using rapid cooling equipment (freezer); arranging in equipment to provide maximum heat transer and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster 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.
3-302.12; Core - Some bottles of sauces; dressings were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority - Ready-to-cook pizzas and dough on pans were on racks on unprotected front counter where customers could contaminate the food...Food on display shall be protected from contamination by use of packaging; sneezeguards; display cases or other effective means...CDI by informing PIC of requirement.
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 - Several food employees did not have head hair restraints or beard restraints covering facial hair...Food employees shall wear hair restraints such as hats; hair coverings or nets; and beard restraints to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to wear required hair restraints.
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.
3-304.14; Core - Chlorine sanitizer in all wiping cloth buckets was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above. Approved chlorine sanitizer solution is 50-200 ppm.
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.
4-901.11; Core - Observed worker using cloth towel to dry the clean; wet utensils...After cleaning and sanitizing; equipment and utensils shall be air dried--not towel dried...Air dry all clean; wet containers; utensils; equipment; etc. ; 4-903.11(A); (B) and (D); Core - Several pots and food containers in storage had food contact sides up and unprotected. Some clean container lids were stored in container with food debris on bottom inside. Several clean pans were stored under sink drain lines. Some large bus tubs were stacked while wet; and red-orange salad spinner was covered while still wet. In-use pizza screens and pans were on front counter and exposed to customers who pass by or sit near by...Clean food containers and utensils shall be protected from contamination; stored in clean; dry location; and in self-draining position that allows air drying...Invert clean equipment/utensils on clean surfaces. Separate or cover clean food containers and invert them so they completely air dry before stacking. Remove pans from under waste/drain lines. Do not store pizza screens/pans on front counter or they must be behind a sneezeguard or other protected area.
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 - Wrapped boxes of pizza boxes were on floor in back kitchen and on floor in outside storage trailer...Single service disposable food/beverage containers shall be stored at least 6 inches above floor...Elevate pizza boxes above floor 6 inches.
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 wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved shelves.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; push carts; refrigerator vent openings; door handles and gaskets; #10 can storage rack; speed racks; 3-comp sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
5-501.114; Core - Trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
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.
3-304.14; Core; Observed wiping cloths in chlorine sanitizer less than 50 ppm. They shall be kept in approved; clean chlorine sanitizer at 50-200ppm concentration. CDI- by making new batch of sanitizer for wipes.
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.
4-602.11; Priority; Observed food slicer with dried food residue from the previous day. Food contact surfaces of equipment and utensils shall be cleaned throughout the day at least every 4 hours. CDI-Slicer was cleaned 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.
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; Observed slightly soiled shelving above three compartment sink and in bottom prep coolers. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in 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.