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 or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program.- Please have PIC be present at all times of operation
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.
6-501.11; Core; The walls have some holes and damage in them in a few places in the kitchen.- Physical facilities shall be in good repair.- Please repair holes and damage
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; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI;- items were reheated to 165
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)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 or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...CDI; PIC is scheduled to take the test. Documentation was provided showing schedule.
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.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink; food utensils were air dried on drying rack and not sanitized because they were out of sanitizer.- After being washed and rinsed; equipment shall be sanitized using a properly concentrated sanitizer or high heat.- CDI; facility had bleach so EHS instructed them to add a capful of bleach to water until sanitizer comes in. EHS left a couple testing strips behind so they can make sure concentrations are correct until normal sanitizer is obtained.
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; The steamer has a very bad leak coming from the unit and leaking into multiple large containers as well as the floor.- Equipment shall be maintained in a good state of repair.- CDI; a work order is in place for this unit to be repaired. Documentation provided of part orders.
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 2-102.12 (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 or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink; food utensils were air dried on drying rack and not sanitized. During inspection; Oasis 146 quaternary ammonium sanitizer was not dispensing to fill up sanitizing sink...After being washed and rinsed; equipment/utensil food contact surfaces shall be sanitized for at least one minute (according to sanitizer label) in sanitizer at proper concentration...CDI by adding sanitizer to water to proper concentration and maintaining utensils in sanitizer for one minute. NOTE: Approved concentration for Oasis 146 quaternary ammonium sanitizer is 150 to 400 ppm.
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 - Several cold TCS* foods were above 41F in small refrigerator at buffet line and large refrigerator in kitchen (see temperature chart)...Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by moving TCS* foods to freezer for period of time to lower temperatures to 41F or less.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Both small buffet refrigerator and large refrigerator in kitchen were not maintaining TCS* foods at 41F or less. They were the only two refrigerators available for maintaining cold TCS* foods for breakfast buffet...Equipment food cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain proper food temperatures...Repair or provide maintenance for both refrigerators so they are maintaining TCS* foods at 41F or less...Not corrected during inspection.; 3-501.15; Core - In large refrigerator; gravy from can was cooling in shallow covered containers (one container had double cover of plastic wrap and metal lid)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling method for faster cooling. REMEMBER: TCS* foods cooling from room temperature preparation must cool to 41F or less within 4 hours.
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
3-306.11; Priority - Uncovered apples; oatmeal hot holding unit and oatmeal toppings had no sneezeguard over them at buffet line. Apples also had no tongs to handle them by hotel guests...Food on display shall be protected from customer contamination by use of packaging; sneeze guards; display cases or other effective means...CDI by removing these items from buffet counter at end of breakfast period and inspection. NOTE: Apples can be washed and individually wrapped in plastic if desired. Uncovered applies must always have tongs available to handle them by customers.
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 - Some disposable plates and stacks of disposable cups were unprotected/uncovered at buffet areas. Box of cups in kitchen was stored on floor...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Store plates covered or inverted on clean surfaces. Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Elevate box of cups 6 inches above 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.
4-502.11(A) and (C); Core - White container used to hold tongs/dispensing utensil at buffet line was cracked...Food service utensils shall be kept in good repair...Replace cracked container.
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.
5-501.115; Core - An old large sofa was on ground by dumpsters...Refuse/recycling receptacle storage areas shall be kept clean and free of unnecessary items...Promptly remove old sofa and properly dispose of it.; 5-501.114; Core - Trash and cardboard dumpsters drain holes had no plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs.
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; The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. The person in charge shall be a certified Food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program.
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.
3-501.17; Priority Foundation; There was no date marking observed at the time of the inspection. The raw food and ready-to-eat foods on hands needed to be date marked. The date marking can be the consume by or the preparation date. The food will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
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
7-207.11; Priority; There was a bottle of medicine that was stored above brown sugar and other items. Medicines must be located to prevent contamination of Food; Equipment; Utensils; and Single Service items. CDI.. The medicines were moved.
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; There were some items that were not in the original packages and were not labeled. Food that is not easy to recognize such as dry pasta and rice take out of the original packages must be labeled with the common name of the item in the container.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; The test strips on hands expired 3/22. Provide a test kit with a color chart that has not expired.
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.