4-502.11(A) Rusty wire shelving in walk in cooler. Maintain equipment in good repair.
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 Food Storage - Food items stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor. Note: If in factory sealed containersContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Food items stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor. Note: If in factory sealed containers; does not require 6 inches; but must be off floor on a non-absorbent item. You can use a shelf just laid on floor.
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.
4-502.11(A) Walk in freezer has large amount of ice and frost build-up. Door will not shut properly. Some wire shelves rusting. Maintain utensils in good repair.
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.
4-502.11(A) Walk in freezer has large amount of ice and frost build-up. Door will not shut properly. Some wire shelves rusting. Maintain utensils in good repair.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor.
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.
4-602.13 Nonfood Contact Surfaces (C) Ice build up inside walk in freezer due to door not shutting completely. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
5-205.15 Plumbing - Small leak observed underneath three compartment sink. Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor in walk in freezer. Food shall be stored in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor in walk in freezer. Food shall be stored in a clean; dry location where it is at least 6 inches off of floor.
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.
4-602.13 Nonfood Contact Surfaces (C) Ice build up inside walk in freezer due to freezer door not shutting completely. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
6-301.12; Priority Foundation; Paper towels were not available at handwashing sink upon arrival for inspection. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC placed paper towels at handwashing sink.; 5-205.11; Priority Foundation; The only handwashing sink was blocked due to equipment being in the way. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC removed equipment and made handwashing sink accessible.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Chemical bottles stored on storage shelf below prep table next to single use gloves; clean equipment and other items for restaurant use. Poisonous or toxic materials shall be stored so that they cannot contaminate food; equipment; utensils; linens; single use items; etc. Corrected During Inspection - Inspector advised PIC to create a proper chemical storage area to prevent this from occurring and to move chemicals to better location.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Fruit flies present in prep area of meat market. The premises shall be maintained free of insects; rodents and other pests.
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; Boxes of food stored directly on floor in walk in cooler and walk in freezer. Food shall be stored in a clean; dry location where it is located 6 inches off of floor.
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.
5-205.15; Core; Three compartment sink pipes leaking underneath. Plumbing fixtures shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-205.11; Priority Foundation; The only handwashing sink was blocked due to equipment being in the way and items being stored in basin of sink. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC removed equipment and made handwashing sink accessible.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Chemical bottles stored on storage shelf below prep table next to single use gloves; clean equipment and other items for restaurant use. Poisonous or toxic materials shall be stored so that they cannot contaminate food; equipment; utensils; linens; single use items; etc. Corrected During Inspection - Inspector advised PIC to create a proper chemical storage area to prevent this from occurring and to move chemicals to better location.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of food stored directly on floor in walk in cooler and walk in freezer. Food shall be stored in a clean; dry location where it is located 6 inches off of floor.
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.
4-501.11; Core; Large accumulation of ice build up throughout walk in freezer; which poses concern of leak; or gaskets on equipment not work effectively; etc. Have equipment evaluated to ensure it is working properly. At the time of inspection; employee was actively fixing faucet of three compartment sink; due to leak/malfunction.
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.
4-602.13; Core; Ice build up in walk in freezer. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Standing water on floors underneath handwashing sink and three compartment sink due to water splashing out around drain as pipe is not completely directed to 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drinks and personal belongings stored along with equipment. Employees shall eat and drink only in designated areas so food; equipment; linens; single use items; etc are protected from contamination. Employee possessions shall be stored in designated areas as well.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Sanitizer bucket with chlorine exceeds 200ppm. Chemical sanitizers for food contact surfaces shall meet the appropriate requirements (chlorine 50-200ppm). Corrected During Inspection - PIC discarded the contents of this bucket at time of 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Box of food stored directly on floor in walk in cooler. Food shall be stored in a clean; dry location where it is located 6 inches off of floor. PIC currently has shelving on site that is to be assembled and installed.
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.
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; Single use meat wrapping stored directly next to meat saw and has meat drippings on outsides. Single use items shall be stored in a clean; dry 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.
4-602.13; Core; Shipping wrap still attached to bottom shelving of prep table. Discussed with PIC to remove this to ensure shelving is 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drinks and personal belongings stored along with equipment. Employees shall eat and drink only in designated areas so food; equipment; linens; single use items; etc are protected from contamination. Employee possessions shall be stored in designated areas as well.
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.