notedCode 4-501.113 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure. The flow pressure of the dish machine is reading above the manufacturer specified range on the data plate. The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine; as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value; shall be within the range specified on the machine manufacturer’s data plate. PIC stated Eco-Sure came out the next day to repair the flow pressure gauge. PIC recorded flow pressure gauge reading above the manufacturer specified range on the data plate to show repair personnel. EHS recommends using three compartment sink for cleaning and sanitizing dish ware until flow pressure for hot water sanitization is restored.***REPEAT VIOLATION***
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states that they have had issues with the contractor that installed floors and that this a high cost repair that may not be done for a while. Full point not 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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Sausage and potatoes au gratin not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PIC placed a date label on the sausage and potatoes. EHS advised to ensure consistency in the date marking process.***CORRECTED DURING INSPECTION (CDI)***
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 6-501.111 Controlling Pests (Pf) Flies observed in kitchen. Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Flies observed in kitchen. Keep the premises free of insects; rodents; and other pests. PIC advised to review and revise pest control plan 6-501.112 Removing Dead or Trapped Birds; Insects; Rodents; and Other Pests. Fly paper shall be removed after excessive fly accumulation. Dead insects shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests.
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.
notedCode 4-501.113 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure. The flow pressure of the dish machine is reading above the range specified by the data plate. The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine; as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value; shall be within the range specified on the machine manufacturer’s data plate. PIC has put in a work order with eco-sure. EHS recommends using three compartment sink for cleaning and sanitizing dish ware until flow pressure for hot water sanitization is restored.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while. Full point not 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.
4-601.11(A); Priority Foundation; The counter mounted can opener blade was observed visibly soiled. Metal pans stored as clean had food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- equipment removed for cleaning.
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.
3-501.18; Priority; Beer cheese with a date of 11/26 was observed in the tall reach-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- food voluntarily discarded. All other date marking observed compliant. Full points not taken today.
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.
3-304.12; Core; A plastic cup was being used as a scoop in dry rice. In-use utensils for food that is not TCS (dry goods) must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- cup removed. Full point taken for repeat violation.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; The underside of the counter at the pass/expo area is coated in food splatter. Dust and sticky residue observed on soda box pipes and exterior of soda box storage equipment. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas. All other surfaces observed clean. Full point not 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.
6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while. Full point not 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.
4-602.11; Core; Inside ice machine panel had some minor black microbial residue. The insides of ice machines shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Increase cleaning frequency. No points taken today.
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.
3-501.17; Priority Foundation; TCS foods observed without dates include cut cabbage; pimento cheese spread; and tater tots with an illegible date. Ready-to-eat TCS foods shall be date marked if held longer than 24 hours. CDI- dates known and affixed. ; 3-501.18; Priority; Observed cooked lamb meat and cooked meatballs with a prep date of 7/28. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- foods voluntarily discarded.
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.
3-304.12; Core; Observed a metal spoon with the handle laying inside a container of pimento cheese spread. Utensils shall be stored with their handles out of the food and above the rim of the container when used on TCS foods. CDI- spoon removed. Full point may be taken for repeat violations.
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; Sprayer nozzle handle at warewashing area is heavily soiled. Some dust accumulation observed on fan covers in walk-in cooler. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. There has been a visible improvement in cleaning from the previous inspections. Full point not 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.
6-501.12; Core; The floor in the beer cooler is soiled and there is trash/debris in the corner near the door. Physical facilities shall be kept clean. Increase cleaning frequency. ; 6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while
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; Multiple bowls and food storage containers and a pair of tongs stored as clean had food residue on them. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for cleaning. Ensure equipment is thoroughly cleaned before storing as clean. Staff may need to pre-scrub certain equipment before running through the dish machine. This violation has been marked on the last 2 inspections. Full points assessed for repeat violation.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Numerous flies present in the kitchen today especially near the back door and mop sink area. The premises shall be kept free of insects; rodents and other pests. Use approved methods of pest control and keep back door closed when bringing out garbage. Fly paper may be installed near the back door to control flies in warmer weather. EHS noted doors in the dining room were kept open to the outside patio area. This may be contributing to the entry of flies. If problem persists; consider closing these doors or make use of existing screen barrier.
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.
3-304.12; Core; A plastic ramekin was being used as a scoop in alfredo sauce in the grill cooler. Ramekin was left in the sauce. Only use utensils with handles that can be kept out of the food. CDI- ramekin removed. No point taken today.
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; Cleaning needed under the grill and around exterior surfaces of makeline refrigeration units. Sprayer nozzle handle at warewashing area is soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. There has been a visible improvement in cleaning from the previous inspection. Full point not 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.
5-205.15; Core; The handwashing sink near the warewashing area is leaking from the drain pipe underneath. Plumbing systems shall be maintained in good repair. Repair plumbing of this sink. 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.
5-501.114; Core; Outside garbage receptacle is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace drain plug to avoid future demerits.
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.
6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while. Full point not 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.
4-601.11 (A); Priority Foundation; Three metal food containers stored as clean had food residue on them. One container was still heavily soiled on the inside with mashed potato residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for cleaning. Ensure equipment is thoroughly cleaned before storing as clean. Staff may need to pre-scrub certain equipment before running through the dish machine. No points were taken on the last inspection. Full points may be taken for future violations.
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; A container of jambalaya sauce on ice was observed holding between 45 and 50F. TCS (temperature controlled for safety) foods shall be maintained at 41F or below during cold holding. CDI- sauce removed and placed in walk-in cooler. All other cold holding observed compliant. No points taken today.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The three compartment sink was observed with residue along the rim and basin. The compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; foods and wiping cloths shall be cleaned at least every 24 hours if used. Increase cleaning frequency. No point taken today.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cleaning needed under the grill and around exterior surfaces of makeline refrigeration units. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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.
5-501.114; Core; Outside garbage receptacle is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace drain plug. No point taken today.
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.
6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while.; 6-501.12; Core; The wall behind the dish machine is soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning improved since previous inspection. Full point not 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.