3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to other units that were working. Please make sure tops remain closed when not in use
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to other units that were working and work order called for equipment.
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.
4-904.11; Core; Observed utensils with the food/mouth portion up.- Utensils shall be inverted so that the handles are touched by employees and costumers.- Please invert untensils
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; Observed multiple boxes of single service items on floor in back room.- 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.- Items were recently delivered and will be put away shortly
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; Observed torn gaskets on front prep unit .- Equipment shall be maintained in a good state of repair and condition.- Please have gaskets replaced.
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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-List of accredited Food protection manager certification courses emailed to manager.
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); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items were moved to be washed again.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to other units that were working and work order called for equipment.
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.
3-304.14(B) Wiping cloths on counters throughout.- In use wiping cloths for wiping surfaces shall be held in a properly concentrated sanitizer in between uses.- Please store cloths in sanitizer when not in use.
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; Core; Observed wet stacking of dishes.- Once cleaned and sanitized; dishes shall be stored in a self draining manner to allow air drying.- Please do not stack dishes until completely air dried.
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; Observed torn gaskets on front prep unit and walk in cooler door.- Equipment shall be maintained in a good state of repair and condition.- Please have gaskets replaced.
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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-List of accredited Food protection manager certification courses emailed to manager.
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.
6-301.11; Priority Foundation; Observed no soap available at hand sink in back kitchen area and front area next to ice cream machine. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI-Soap was added during inspection. 6-301.12;Priority Foundation; Observed no available paper towels at handwashing sink in front area next to ice cream machine. Provide paper towels or approved alternative for hand drying at each handsink. CDI-Paper towels placed 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.
4-501.114;Priority; Observed quaternary ammonium (QA) sanitizer at three compartment sink with concentration below 200ppm. Quaternary ammonium sanitizer concentration according to manufacture shall be 200-400ppm. CDI-QA sanitizer will manually mix at three compartment sink until dispenser is repaired.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11;Priority; Observed chlorine sanitizer in spray bottle underneath prep sink with concentration above 200ppm (test strip turned black). Chlorine sanitizer concentration shall be 50-200ppm. CDI-Sanitizer was diluted to appropriate concentration.
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 (B); Core; Observed bowls used as scoop with no handle stored directly inside bulk sugar and flour containers in kitchen. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Replace bowls with scoops with a handle.
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.
5-501.116;Core; Observed exterior of outside grease dumpster needs cleaning. Soiled outside dumpsters shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning of grease dumpster exterior.
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.
minorCode 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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-List of accredited Food protection manager certification courses emailed to manager.
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.
6-301.11; Priority Foundation; Observed no soap available at hand sink in back kitchen area. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI-Soap was added during inspection.; 5-205.11; Priority Foundation; Observed red hot hold cabinet blocking hand sink in back kitchen area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Manager relocated cabinet during inspection.
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.
3-302.11; Priority; Observed raw beef store above romaine lettuce in bottom cooler of flip top unit. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Observed tater tots with temperature of 114-121F and not completely under heat lamp. TCS(Time/Temperature Control for Safety) food shall be maintained at 135F or above. CDI-Tater tots were voluntarily discarded by manager.
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.
3-501.17; Priority Foundation; Observed container of chicken wings in walk-in cooler not clearly date marked. Refrigerated; ready to eat TCS(Time/Temperature Control for Safety) foods prepared/opened and held in establishment for more than 24 hours shall be clearly date marked for maximum of 7 days. CDI-Known dates were added.
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; Observed two chemical spray bottles not labeled. 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-Bottles was labeled during 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.
3-302.12; Core; Observed bulk dry foods on shelf in back kitchen area not labeled. 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. Label 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.
2-402.11; Core; Observed employee handling food in kitchen without a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Observed a spray bottle containing quaternary ammonium sanitizer not labeled. 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-Bottle was labeled during 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.
4-903.11(A); (B) and (D); Core; Observed clean container lids stored in soiled container. Clean equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination. CDI-Items were moved to dish washing 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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Observed a few soiled/dusty shelves in walk-in cooler and storage area. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.
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.