2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in dish area and along make-line were blocked by food prep carts. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Carts relocated.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of red and pink residues along interior baffling near chute. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Tomatoes; cheese; and lettuce in leftmost flip-top unit had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was removed and allowed to cool in lower compartment of cooler. Keep lids on flip-top units 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.
notedCode 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ice cream scoop was stored in container of stagnant water below 135F. Ice cream scoop removedEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ice cream scoop was stored in container of stagnant water below 135F. Ice cream scoop removed; cleaned; and placed onto clean surface.
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) Gaskets and interior shelving of prep units were soiled with black residues and food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean prep coolers.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vents in kitchen had accumulations of dust. Physical facilities shall be maintained in good repair. Clean vents.
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 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee was eating food at food prep table. CDI: Employee was educated and moved to dining room to finish eating.
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.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Sanitizing solution in dish machine had a concentration of 0 PPM chlorine. Chlorine shall have a concentration of 50-200 PPM or according to sanitizing temperature chart. CDI: Dish machine was primed by REHS and PIC was informed on priming procedures. Sanitizing solution tested to be 100 PPM after priming. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Interior of ice machine had accumulations of black residues. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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 - Preventing Contamination from the Premises (C) Container of pickles and box of chicken were stored on the floors within walk-in cooler and walk-in freezer. Food shall be protected from contamination by storing food 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) Container of pickles and box of chicken were stored on the floors within walk-in cooler and walk-in freezer. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Food moved off floor by PIC.
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.
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) Gaskets and interior shelving of prep units were soiled with black residues and food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean prep coolers.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vents in kitchen had accumulations of dust. Physical facilities shall be maintained in good repair. Clean vents.
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
6-305.11 Designation - Dressing Areas and Lockers (C) Employee phones were stored with facility items. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.
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.
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
3-403.11 Reheating for Hot Holding (P) Queso (reheated from prior service) was being reheated in a plastic pan on steam warmer and had a temperature of 94F after 2.5 hours. Previously prepared food shall be reheated for holding to 165F within two hours. Commercially prepared food shall be reheated for holding to 135F within 2 hours. CDI: Queso was placed into metal pan and moved to flat top to rapidly reheat to 165F.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of marinara; cut mozzarella; and salsa were maintained beyond 7 days throughout kitchen. Containers within walk-in cooler were labeled improperly for an 8-day hold. Food shall be labeled with the date of preparation and discarded with 7 days of preparation; with day 1 beginning on the date of preparation. CDI: Marinara; salsa; and mozzarella were voluntarily discarded by PIC.
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.
notedCode 7-102.11 Common Name - Working Containers (Pf) Chemical bottle near make-line was labeled sanitizerChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Chemical bottle near make-line was labeled sanitizer; but was filled with multi-purpose cleaner. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Bottle was emptied; rinsed; and filled with sanitizer.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Partially cooked raw chicken was stored above ready-to-eat chicken and raw beef within walk-in cooler. Raw beef was stored above ready-to-eat chicken within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged in walk-in cooler and storage order chart was reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Sanitizing solution in dish machine had a concentration of 0 PPM chlorine. Chlorine shall have a concentration of 50-200 PPM or according to sanitizing temperature chart. Chlorine sanitizer was primed and tested again at 0 PPM. PIC explained he would contact service representative for repair. CDI: Facility may use dish machine for washing and rinsing purposesCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Sanitizing solution in dish machine had a concentration of 0 PPM chlorine. Chlorine shall have a concentration of 50-200 PPM or according to sanitizing temperature chart. Chlorine sanitizer was primed and tested again at 0 PPM. PIC explained he would contact service representative for repair. CDI: Facility may use dish machine for washing and rinsing purposes; but sanitizing must be performed in 3-compartment sink until repairs are complete. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Interior of ice machine had accumulations of black residues. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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.
3-401.14 Non-Continuous Cooking of Raw Animal Foods (Pf) Facility is non-continuously cooking chicken wings and other chicken products without available written procedures or prior approval. Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according written procedures that have obtained prior approval and are maintained in the food establishment. Facility is currently not approved for non-continuous preparation of raw foods (par-cooking) and must obtain approval prior to resuming par-cooking procedures. CDI: Application provided to PIC.
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.
3-403.11 Reheating for Hot Holding (P) Queso (reheated from prior service) was being reheated in a plastic pan on steam warmer and had a temperature of 80F after 1.5 hours. Previously prepared food shall be reheated for holding to 165F within two hours. Commercially prepared food shall be reheated for holding to 135F within 2 hours. CDI: Queso was placed into metal pan and moved to flat top to rapidly reheat to 165F.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Large metal pan of chicken wings were maintained above 41F in right-most make-line prep cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Chicken was moved to cooler to rapidly cool to 41F. Chicken was originally placed in flip-top unit with a second pan below it; preventing airflow to properly maintain chicken at 41F or less. PIC was unclear on the purpose of the extra pan that was utilized. Avoid adding additional pans.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Bag of lettuce; pan of cooked onions; and pan of cooked brussels were not labeled with dates of preparation on make-line prep coolers. One container of lettuce; one container of provolone cheese; and two containers of tomatoes were maintained beyond 7 days from the date of preparation on make-line prep coolers. Food shall be labeled with the date of preparation and discarded with 7 days of preparation; with day 1 beginning on the date of preparation. CDI: PIC explained that brussels were prepared yesterday and were labeled for 11/20/2024. All other foods noted were voluntarily discarded by PIC.
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.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Multiple boxes of chicken and other foods within walk-in cooler were stored directly on the floor. Food shall be stored at least 6 inches above the floor. Ensure all foods are stored at least 6 inches above the 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.
notedCode 4-204.117 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf) Detergent in dish machine was empty and not dispensing during use. A warewashing machine shall be equipped to automatically dispense detergents and sanitizers. CDI: Detergent was replaced by PIC and primed 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.
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) Sides; handles; and doors of prep coolers were soiled with food debris and black residues. Sides of make-line units were soiled with food debris and grease. Nonfood contact surfaces shall be free of dust; dirt; food residue; and other debris. Clean these areas and ensure all nonfood contact surfaces are maintained 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.
5-205.15 Maintain a plumbing system in good repair. Handwashing sink nearest to condiment cooler was not draining effectively. Plumbing systems shall be maintained in a state of good repair. Repair or snake this drain to allow draining.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors throughout kitchen were soiled with food debris and oil. Floor beneath equipment had accumulations of food debris and oil. Walls near dish machine were soiled with black residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas and ensure all physical facilities are maintained 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.
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; One tray of cooked chicken wings holding above 41F in prep top unit. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - chicken wings only in unit for 1.5 hours. Moved to reach-in freezer to re-cool to 41F.
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
3-501.15; Priority Foundation; Chicken wings cooling in walk-in cooler with tightly sealed plastic wrap covering. Cooling shall be accomplished by placing food in shallow portions; in rapid cooling equipment; with loose or no cover if protected from overhead contamination. CDI - plastic wrap removed.
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.
3-302.12; Core; Container of flour with no label. Container of salt; sugar; and garlic with no label. Containers used for the storage of foods that are not immediately recognizable shall be labeled with the common name of the food. Containers labeled during inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several boxes of french fries stored on floor in walk-in freezer. Food shall be stored at least 6 inches above the floor. French fries moved from floor during inspection. Ensure all foods are stored at least 6 inches above the 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.
3-304.12; Core; Scoop stored in flour with handle touching the food. Ramekin used as a scoop and stored in small flour container. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure proper scoops are used and that they are stored with their handle above the surface of the food.
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; Prep tables; nonfood contact surfaces; cooler handles; inside stand-up reach-in cooler; underside of fryers; etc. all require cleaning. Nonfood contact surfaces shall be free of dust; dirt; food residue; and other debris. Clean these areas and ensure all nonfood contact surfaces are maintained 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.
5-205.15; Core; Faucet at 3-compartment sink is constantly leaking water. Plumbing systems shall be maintained in good repair. Repair this faucet to no longer leak.
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.
6-501.12; Core; Floor behind range with oil spill. Floor beneath equipment needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas and ensure all physical facilities are maintained clean.; 6-501.11; Core; Dividing wall to the right of the dish machine is in poor repair; particularly at the bottom near the covebasing. Physical facilities shall be maintained in good repair. Repair this wall and ensure all physical facilities are maintained 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Opened water bottle stored on shelf above single-service items. Employees shall store beverages so that food; equipment; linens; and single service items are protected from contamination.
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.