notedCode 2-102.12 (A) Certified Food Protection ManagerPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager ; Core; No person with ServSafe or other food protection manager certification. CDI: Provided info for class. 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.
notedCode 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; No paper towels at handsink. CDI: Paper towels provided.
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 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P; Potatoes; grilled onions and peppers sitting on counter at 92-120F. CDI: Items discarded.
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 2-102.12 (A) Certified Food Protection ManagerPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager ; Core; No person with ServSafe or other food protection manager certification yet. New facility still has time to get certified; information on upcoming classes shown during inspection. No points deducted.
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.
3-501.16(A)(2); Priority; Cooked chicken; chorizo and rice in tall reach-in cooler at 50-60F. Maintain TCS foods in cold holding at 41F or less. Items were prepared at commissary before arrival according to manager onsite. Other items in cooler at 41F. Truck in at this location from 11am until 3. Recommended to cool foods to 41F before leaving commissary or maintain food hot in steam table. Small containers of food; and manager stated items are prepared daily and nothing is saved after. Several orders taken during inspection and foods reheated to above 165F on grill for orders. Employees educated about cooling methods and stickers provided during inspection. Manager agreed not to save any food after 3; if any remains.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11;Core; Two bags of onions stored on the floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Onions moved to table during inspection.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11 (A) (B);Priority Foundation; Bleach and test strips on truck but no spray bottle or sanitizer bucket readily available. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. Sanitizer bucket filled with solution during inspection. Educated about having sanitizer available. Soiled dishes are taken back to commissary after service according to manager.
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.