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 chicken kabobs below make line over ready to eat. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Found scoop handle touching product in one container of TCS food on make line; (time temp control for safety). Store in product with handles up and extending out of foods. No points taken.
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 Rusty wire shelving over prep table in back. Maintain equipment in good repair. Replace to prevent rust from falling on prep table.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Same rusting shelf pulling away from wall; screws no longer holding on right side. Sink in men's restroom pulling away from wall.
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 (B) and (C) Cleaning needed of interior empty cooler unit to right of grill. Non-food contact services shall be clean to sight and touch.
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.
6-501.114 Unused/broken cooler to right of grill. Remove all items from the establishment that are not necessary for its operation. You may keep unit if its interior is cleaned and you may use as storage. No points 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.
notedCode 2-401.11 (A) Employee drink on prep table in back while prepping tomatoes. Employees’ beverages shall be stored covered and below and away from foodEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employee drink on prep table in back while prepping tomatoes. Employees’ beverages shall be stored covered and below and away from food; food preparation surfaces; and clean food equipment/utensils.
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.
4-903.11(A); (B) and (D); Core; Plastic containers stacked wet on shelf over 3 compartment sink. Equipment shall be stored in a self draining position that allows for 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.
4-501.11 Reach in freezer in back is starting to freeze up; heavy ice build up. Maintain equipment in good repair. Evaluate so unit does not freeze fans from turning or block air flow if evaporator freezes up more.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Temperature control for safety; ready to eat foods such as lettuce; tomato; hummus; baba ganoush; all of which were prepared yesterday are not properly date marked. TCS/RTE foods shall be date marked if under refrigeration for more than 24 hours in order to track the 7 day shelf life. Corrected During Inspection - PIC was able to label these items at the time of 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Dust build up along ceilings in back and front prep area surrounding air return vents
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 (E ) Ice chute inside soda dispenser in dining room has black accumulation on ice shield. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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 3-501.14 Cooling (P) Cut lettuce observed thatFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Cut lettuce observed that; per PIC; was cut as washed earlier this morning (~8:00-9:00am) that was still registering at 45 F in container of water inside reach in cooler. TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. Corrected During Inspection - Discussed with PIC the importance of rapidly cooling this product and gave suggestions; such as ensuring the water used to soak/store the lettuce in is also cold. Cold water currently coming out of prep sink faucet is observed between 70-76 F; therefore product is taking longer 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.
notedCode 4-903.11 (A) Stainless steel cover for prep sink that is often used as a prep surface observed being stored directly on floor under three compartment sink. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Stainless steel cover for prep sink that is often used as a prep surface observed being stored directly on floor under three compartment sink. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Dust build up along ceilings in back prep area surrounding air return vents.
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
6-202.11 Light Bulbs; Protective Shielding (C) Protective shielding missing on light fixtures directly above three compartment sink. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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.
2-301.14; Priority; Employee observed handling raw chicken with gloves; then proceeded to remove gloves; place new gloves on and proceed to ready to eat foods without handwashing step in between. Employees shall wash hands when switching from working with raw foods to working with ready to eat foods as well as after engaging in other activities that contaminate the hands. Corrected During Inspection - Inspector provided guidance to PIC to ensure hands are washed between tasks.
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.
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; One container of lettuce observed between 50-54 F inside two door reach in cooler. Two packages of ground lamb observed between 60-65 F inside reach in cooler. One container of raw lamb kabobs observed between 49-50 F. Shelled eggs observed on counter top at room temperature for entire duration of inspection. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; lettuce was prepped earlier today and ground lamb was thawed overnight. PIC called owner who stated lamb was thawed in cold water for less than 45 minutes and placed into reach in cooler. PIC stated lettuce was prepped in the monring. PIC voluntarily discarded ground lamb; raw lamb kabobs and lettuce.
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.
4-903.11(A); (B) and (D); Core; Cuttig board was stored behind faucet handles of three compartment sink exposing it to splash. Clean equipment stacked while still wet on drying rack above three compartment sink. Equipment shall be stored in a self draining position that allows for air drying as well as in a location where it is not exposed to splash.
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.
3-302.11; Priority; Uncovered raw chicken and beef stored directly above ready to eat foods in make unit at front cook/prep line. Raw foods shall be separated from ready to eat foods during storage; preparation; display and holding. Corrected During Inspection - Storage order of make unit was rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Facility has failed to date temperature control for safety; ready to eat items in coolers in order to indicate the date it was prepared or opened. TCS/RTE foods shall be labeled with these dates in order to track the 7 day shelf life. Corrected During Inspection - Discussed this with PIC who will ensure all items are dated and moving forward dated if they remain under refrigeration for more than 24 hours.
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.