minorCode 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. Some cleaning base hot box.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Some floor cleaning. Some cleaning needed of floors.
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.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf Items removed.
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.
3-302.11; Priority; Raw chicken in reach in cooler stored over fish. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps. Rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2-301.14 When to Wash (P) Employee observed washing single use gloves rather than removing gloves and washing hands when switching from taking food orders at window to food preparation. Wash hands during food preparationHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee observed washing single use gloves rather than removing gloves and washing hands when switching from taking food orders at window to food preparation. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. Corrected During Inspection - Discussed with PIC that gloves may only be for one use; cannot be washed; and need to be removed prior to washing hands. 2-301.12 Cleaning Procedure (P) Employee observed washing hands very quickly after handling raw food; such as chicken and fish; when returning back to ready to eat foods. Follow proper cleaning procedure to adequately wash hands. Wash hands for at least 20 seconds using warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). Corrected During Inspection - Discussed with both PIC to ensure proper handwashing procedures are being followed.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean utensils are being stored inside 5 gallon bucket that is stored directly on floor. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the 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.
3-302.11; Priority; U[on inspectors arrival; raw chicken was stored directly next to raw fish inside reach in cooler on top shelf and directly above breading used for fish only. Food shall be protected from cross contamination by separating raw animal foods during preparation; storage and holding. Corrected During Inspection - Items were rearranged to ensure chicken is on bottom and fish on top.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Bulk food container is being stored directly on floor underneath service window. Food shall be stored at least 6 inches off of floor. Corrected During Inspection - Breading was placed on shelving 6 inches off of 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.