4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Noted a stack of soiled white trays stored as being clean. CDI: Placed in dish washing area for rewashing. 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.
notedCode 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-PfChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Bottle of sanitizer not labeled. CDI: Bottles labeled.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed many boxes of food being stored on the floor in the walk in freezer.- Food shall be protected from contamination by storing it at least 6inches above the floor.- Please do not store food in 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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths on tables and Quat sanitizer 0ppm. CDI: Sanitizer remixed 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 Maintain equipment in good repair. Noted storage racks in the walk-in cooler are beginning to rust out. Replace rusted out 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 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.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plastic tubs and lids stored clean had food debris on them. CDI: Placed in dish washing area for rewashing. 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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths on tables and Quat sanitizer 0ppm. CDI: Bucket corrected 200ppm and cloths placed in bucket. 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.
4-205.10 Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Establishment has started dehydrating skins with a dehydrator that is not ANSI certified and not inside meat market. Establishment needs to stop using this equipment.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plastic tubs and lids stored clean had food debris on them. CDI: Placed in dish washing area for rewashing.
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 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-PfChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Bottle of sanitizer not labeled. CDI: Bottle labeled.
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 Controlling Pests (Pf); Flies in meat market. Seek more aggressive controls.
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths on tables and Quat sanitizer 0ppm. CDI: Bucket corrected 200ppm and cloths placed in bucket
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 4-501.19 During manual warewashingCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19 During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf; Employee observed not setting up 3 comp area with water; using small container to wash dishes at 90F. CDI: 3 comp set up and dishes washed properly. 4-501.14 Warewashing Equipment; Cleaning Frequency (C); Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils.
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.
6-301.11; Priority Foundation; There was no soap at the handsink.- Each handwashing sink shall be provided with hand cleanser.- CDI; the soap dispenser was refilled. 6-301.12; Priority Foundation; There was no paper towels at the handsink out front.- Each handwashing sink shall have paper towels or other approved hand drying materials.- CDI; paper towels were moved to the area of the sink.
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.
4-501.12; Core; Cutting boards on main prep tables had many dark scratches; cuts and stains...Cutting boards with scratches and scores shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards in poor condition.
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; Observed many plastic meat trays that were deemed clean with food debris still on them. When asked about them; they stated they are only deep cleaned once a week.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were all moved to be washed and PIC was informed that they are to be washed after every 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.
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; 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; units turned down and items moved to walk in.
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
3-305.11; Core; Observed many boxes of food being stored on the floor in the walk in freezer.- Food shall be protected from contamination by storing it at least 6inches above the floor.- Please do not store food in 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.
4-501.12; Core; Cutting boards on main prep tables had many dark scratches; cuts and stains...Cutting boards with scratches and scores shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards in poor condition.
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.
6-501.11; Core; The walls throughout are peeling; the tiles throughout are broken and had panels loose; and metal frames around walk in were damaged.- Physical facilities shall be maintained in good repair.- Please repair items listed.
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.
majorCode A vomit/diarrhea clean up instruction plan was not in place at facility. 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
A vomit/diarrhea clean up instruction plan was not in place at facility. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf CDI: Vomit/diarrhea instructions were given to operator during inspection along with education for implementation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode A hand wash sign is not posted at the hand sink located at the front counter. 6-301.14Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
A hand wash sign is not posted at the hand sink located at the front counter. 6-301.14; Core; A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.; The hand sink at the front counter is being used to store cleaning utensils (sponges; scrub brush). 5-205.11; Priority Foundation; (B) A handwashing sink may not be used for purposes other than handwashing. Pf CDI: Operator removed cleaning utensils from hand sink.
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.
Observed pork; beef being stored with raw chicken in walk in meat refrigerator. Fresh fish; shrimp being stored with ready to eat deli ham/turkey and cheese in display case. Ensure to separate raw meats and cooked products during display by providing separators or space between storage; kept covered. Consider signage for storage shelving to designate areas in walk in refrigerator for storage. 3-302.11; A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and (b) Cooked READY-TO-EAT FOOD; P CID: Products were contained and moved to eliminate cross contamination during storage and display. CDI: Product removed and separated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode Observed chlorine bleach mixed with water in spray bottle to spray down food contact surfaces and non food contact surfaces of deli slicer. When testedChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observed chlorine bleach mixed with water in spray bottle to spray down food contact surfaces and non food contact surfaces of deli slicer. When tested; the level exceeded 1000ppm. 7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P CDI: Operator removed bleach from bottle. Water was added and retested to a levle of 100ppm.; A disinfectant was being used to "sanitize: the meat grinding machine. Operator was educated on chemical use and application. 7-202.12; Priority; POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code; (2) Manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT; P CDI: Operator removed disinfectant from dispenser 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.
minorCode Wiping clothes used for wiping varying surfaces not stored in a sanitizer between use. Ensure that in use wiping clothes are stored in a sanitizer bucket between use.3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Wiping clothes used for wiping varying surfaces not stored in a sanitizer between use. Ensure that in use wiping clothes are stored in a sanitizer bucket between use.3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D). CDI: Operator created sanitizer bucket for in use wiping clothes.
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.
The gasket on the walk in cooler poor repair. The concrete floor in the walk in is no longer cleanable; concrete is pitted/not sealed. 4-501.11; Core; All equipment must be 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.
majorCode PIC is not using a test kit for the chlorine spray sanitizer (clean in place) or the sanitizer level on the sink (quaternary ammonia). A test kit was provided for the snk but is not being used to check levels. When the sanitizer bucket was first made formt he mixing equipment on the sink it was below 200ppm. 4-501.116Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
PIC is not using a test kit for the chlorine spray sanitizer (clean in place) or the sanitizer level on the sink (quaternary ammonia). A test kit was provided for the snk but is not being used to check levels. When the sanitizer bucket was first made formt he mixing equipment on the sink it was below 200ppm. 4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf CDI: Educated operator/PIC on how to use test strips. Determined the dispenser was not working correctly. Manually mixed sanitizer and retested to the correct level of 300ppm. ; A chlorine test kit was not available to check levels of chlorine sanitizer being used in spray bottles. 4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf This was corrected during inspection by providing a test kit for the PIC of the meat market.
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 The dumpster is not being stored on a solid surface such as concrete or asphalt. Dumpster observed stored on wooden plyboard and gravel. 5-501.11Facility maintenance
The dumpster is not being stored on a solid surface such as concrete or asphalt. Dumpster observed stored on wooden plyboard and gravel. 5-501.11; Core; An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. This is a repeat osbervation - Provide corrective action plan for dumpster pad.
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 Ceiling condenser in market area had peeling paint on it. Baseboard tiles and wall panels were loose or separated from market. Metal wall panel by interior walk-in cooler door frame was damaged...Physical facilities shall be maintained in good repair...Repair the peeling condenser and damaged baseboard tiles and wall panels. 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Ceiling condenser in market area had peeling paint on it. Baseboard tiles and wall panels were loose or separated from market. Metal wall panel by interior walk-in cooler door frame was damaged...Physical facilities shall be maintained in good repair...Repair the peeling condenser and damaged baseboard tiles and wall panels. 6-501.11; Core; This is a repeat observation - Provide corrective action plan for 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.