4-501.11; Core; Ice scoop holder on side of ice machine is cracked. Equipment shall be kept in good repair. Replace this item.
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; Toaster and sides of cookline equipment have food residue and greasy accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris accumulation. Clean these surfaces 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.
5-205.15 (B); Core: A small leak was observed on filter cartridge behind ice machine. A plumbing system shall be maintained in good repair. Repair ice machine filter leak. No point taken today.
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 ice machine is soiled with residue and visible debris. Ceiling tiles near grill and above prep unit have visible dust accumulation. Physical facilities shall be kept clean. Clean these areas.
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.
4-601.11(A); Priority Foundation; Two metal pans stored on clean equipment shelf had visible food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- pans removed for cleaning. All other equipment observed clean. No points taken.
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); Priority; TCS foods in walk-in cooler observed above 41F (see temp chart). Walk-in cooler was observed with ambient temperature in the upper 40s to near 50F. Maintain TCS foods in cold holding at 41F or less. Prepared TCS items from this morning (over 4 hours ago) were voluntarily discarded. Freezer door was propped open to rapidly cool walk-in refrigerator. Ambient temperature dropped to at least 41F within a few minutes. Repair technician was called for an emergency repair. Keep freezer door propped open to help maintain temperature until repair is made. Verification required.
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.
4-203.12 (B); Priority Foundation; An air thermometer in the reach-in cooler was observed broken with liquid inside the display. Ambient air and water thermometers shall be accurate to +/- 3F. CDI- thermometer discarded. 4-204.112 (B); Core; Some makeline refrigeration equipment is missing ambient air thermometers. Provide and position correctly an air thermometer in all cold/hot holding equipment.
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.
3-304.12 (C); Core; Butter knives were observed stored in the ice compartment at expo area where container of butter and cut strawberries are stored to keep cold. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- knives removed from ice and placed in dirty equipment bin.
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.
4-202.11; Priority Foundation; A plastic food storage container lid was cracked in multiple places. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- lid voluntarily discarded. 4-501.11; Core; Inside film on microwave door is peeling and cracking. Ice scoop holder on side of ice machine is cracked. Equipment shall be kept in good repair. Repair/replace these items.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Drain board in warewashing area and shelf above warewashing machine have residue accumulation. Warewashing equipment; drainboards and the compartments of sinks and basins used for washing equipment and food shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
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.
6-501.18; Core; Mens bathroom toilets need cleaning from residue accumulation. Maintain handwashing sinks; toilets and urinals clean. Increase cleaning frequency of bathroom fixtures.
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
6-303.11; Core; One light bulb is missing above the fryer. Ensure all lights are installed and working to meet lighting intensity requirements in work 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.