3-501.16(A)(1); Priority; Hot-Holding; Beans and curry/milk were found being held in a hot holding unit at below 135F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated during the inspection for hot holding.
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.
3-304.12; Core; Scoops were being stored inside of food containers with their handles touching the food. If utensils are stored inside of food containers; they shall have a handle that is clearly above the food in order to prevent potential contamination. Full deductions will be taken if this item is repeated again.
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; Clean food containers were stacked while wet. After cleaning and sanitizing; equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure equipment and utensils are air dried before stacking them.
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); Walk in cooler shelving had soil/food residue accumulation that should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Clean 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.
minorCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was being stored above food items in a prep bottom cooler. Employees may drink from a closed cotnainer if it is stored/used in an area that prevents potential contamination of food or clean equipment.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control (TPHC) for cut greens. At the time of the inspection; time stamp was not available for one of the containers of greens. If TPHC is used; the TCS food shall be marked or otherwise identified to indicate the time to discard or preparation time. CDI- Time was placed on food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottles of cleaner were found with no labels. Poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottles were labeled during the 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.
3-304.12; Core; Scoops were being stored inside of food containers with their handles touching. If utensils are stored inside of food containers; they shall have a handle that is 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.
4-501.12 Cutting Surfaces (C); Some cutting boards are developing scratches and discoloration. Cutting surfaces with deep scratches or discoloration shall be resurfaced or replaced to allow for easy cleaning.
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; Ceiling vent in the back preparation room above food prep has some dust buildup. 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.
4-501.114; Priority; Dishwashing machine was producing chlorine sanitizer at 0ppm. Chlorine shall be maintained at 50-200ppm for food contact surfaces. CDI- Empty sanitizer container was replaced and chlorine sanitizer reached 50ppm+.
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: Tuna in front service area holding at 45F and pico was holding at 43F. 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. 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.
4-903.11(A); (B) and (D); Core; Clean metal pans were stacked while wet. After cleaning and sanitizing; equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
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; Minor rusted/peeling wire racks in walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Racks/shelving were on hold according to PIC and are now en route.
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) 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); Dishes that had been cleaned has sticker residue remaining on their non food contact surfaces. Non food contacts surfaces shall be maintained free of 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.
3-501.16(A)(1); Priority; Hot-Holding: Chicken hot-holding in counter unit at 127F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
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.
3-501.16(A)(2) and (B); Priority; Cold-Holding: Tuna in front service area holding at 43-46F. 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. Recommend reducing temperatures of service coolers just a bit. [REPEAT]
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; 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. [REPEAT]
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 a few spices and squeeze bottles of food ingredients. 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.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket in kitchen; measured at 0ppm quat. Another bucket with sanitizer level too low to fully submerge wiping cloth. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- Sanitizer remade 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.
4-501.11; Core; Rusted/peeling wire racks in walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the racks.
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; Residue accumulation on the clean dish storage rack; wire racks in walk-in cooler; and along low shelving throughout. 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. [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.
5-501.110; Core; Front door of shared compactor and lid of dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain lids and doors of dumpsters/compactors closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. CDI- Door/lid closed during 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee beverages in beverage rack stored over clean dish storage. Another employee beverage in tall reach-in freezer; in space not separate or designated. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep employee foods/beverages in separate and designated spaces. In tall unit recommend labeling bin for -Employee Use Only- to use for employee storage of foods/beverages.
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.
4-501.114; Priority; Dishwashing machine was producing chlorine sanitizer at 0ppm. Chlorine shall be maintained at 50-200ppm for food contact surfaces. VR- EHS returning on 3/5 to ensure dishwashing machine has been repaired/adjusted. In the meantime; dishes are being sanitized in the 3 compartment sink.
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.
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; Raw eggs were holding under no refrigeration or TPHC at 67F. Cut tomatoes and fried tofu were holding above 41F on the front prep line. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Eggs were voluntarily discarded and line items were taken to new refrigeration to cool.
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; Spray bottle of cleaner was found with no label. Poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottle was labeled during the 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Live flies were found in the establishment. The premises shall be maintained free of insects and pests. Contact pest control to remove presence of flies.
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.
4-903.11(A); (B) and (D); Core; While large improvements have been made since previous inspections; minor amount of clean containers were found being stacked together while wet. After cleaning and sanitizing; equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them. Deductions reduced due to improvements made. Deductions will return if this item is repeated again.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Food containers being stored as clean had sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD 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.
6-501.12; Core; Ceiling vent in the back preparation room above food prep has dust buildup and needs to be cleaned. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Full deductions will be taken if this item is repeated.
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; Core; Ice chute had minor residue on its surface. Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent buildup of residue. CDI- Ice chute was cleaned by PIC during the 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)(1) ; Priority; Chicken in a steam table was found holding as low as 98F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated to 165F as needed.
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; Facility uses Time as a Public Health Control (TPHC) for their raw shell eggs. At the time of the inspection; time stamp was not available for that TCS food. If TPHC is used; the TCS food shall be marked or otherwise identified to indicate the time to discard or preparation time. CDI- Time was placed on food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14; Core; While wiping cloths were not on prep tables this inspection; wet wiping cloths were found being held inside of quat sanitizer at a concentration less than 200ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).
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; Repeat; Clean metal pans were stacked while wet. After cleaning and sanitizing; equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
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; While improvements have been made and some shelving has been replaced; minor shelving in the walk-in cooler has rusting. Equipment and components shall be maintained intact and in good repair/condition. Remove the rust or replace these shelves. Deductions taken due to third 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.
6-501.12; Core; Ceiling vent in the back preparation room above food prep has dust buildup and needs to 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.