4-602.11; Core; Unclean residue observed on soda nozzles in the self-serve area. Equipment such as ice bins and beverage dispensing nozzles; and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean the soda nozzles with abrasive brush. Do not just soak these items in sanitizer. CDI- Nozzles were removed; scrubbed and sanitized during the 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.
3-304.14; Core; A wet wiping cloth was stored on top of a box of deli paper. Sanitizer buckets on two racks in FOH stored near ingredients; single-service items; and above cut gloves where contamination may occur. Wet/damp wiping cloths shall be stored submerged in sanitizer and stored in a manner that prevents contamination. CDI- Damp wiping cloth was put in sanitizer and buckets relocated to bottom shelf.
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; Core; Prep cooler at grill is leaking at the bottom and there is currently a container placed on the floor to catch this drip. Equipment and components shall be maintained in a state of good repair and condition. Repair prep cooler to not leak.
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; Unclean residue observed on soda nozzles in the self-serve area. Equipment such as ice bins and beverage dispensing nozzles; and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean the soda nozzles with abrasive brush. Do not just soak these items in sanitizer.
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; Several opened packages of ham; turkey; assorted cheese; and roast beef in walk-in cooler were lacking a date label. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). CDI- Prep dates were known for bulk foods and labels were allowed to be added to containers.
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.
4-602.13; Core; Cleaning needed on interior of 3-door reach-in freezer to remove the accumulated food debris. Interior of display case has old food residue present. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to areas mentioned.
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; A few tiles are missing/cracked in the can wash; revealing the absorbent material behind them. Physical facilities shall be maintained in good repair. Repair/replace items mentioned. 6-501.12; Core; Ceiling tiles are unclean in back prep area. Physical facilities shall be cleaned as often as necessary to keep them clean. If it is determined that the residue cannot be removed from ceiling tiles; they must be replaced.
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
6-501.110; Core; Employee phone and wallet/keys were found stored on main prep table in BOH at the start of the inspection. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket. 6-202.11; Core; Cover is missing on light fixture in the walk-in cooler and bulbs do not appear to be shatter-resistant. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. Provide shield for fixture; individual covers for light bulbs; or switch bulbs to shatter-resistant bulbs.
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.
6-301.12; Priority Foundation; No paper towels were available at the handwashing sink closest to the warewashing area. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels were replenished in dispenser upon request.
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.
3-501.16(A)(2); Priority; Sliced tomatoes were found stacked too high in cold well with top layer reading 46F. This was the only TCS food in establishment that was holding at an improper temperature. Maintain TCS foods in cold holding at 41F or less. CDI- Top layer was relocated to the walk-in cooler to rapidly cool back down.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
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.
2-401.11; Core; Two employee beverages were found on dry storage rack commingling with facility items. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- One employee beverage was voluntarily discarded and the other was relocated.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee phones were found stored on main prep table in BOH at the start of the inspection. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket. 6-202.11; Core; Cover is missing on light fixture in the walk-in cooler and bulbs do not appear to be shatter-resistant. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. Provide shield for fixture; individual covers for light bulbs; or switch bulbs to shatter-resistant bulbs.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Label containers of cleaners and sanitizers. CDI- Sanitizer was added to label.
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.
3-304.14; Core; A wet wiping cloth was stored with a spray bottle of sanitizer. Wet/damp wiping cloths shall be stored submerged in sanitizer and above the floor. CDI- Damp wiping cloth was put in sanitizer. Points not increased due to all other sanitizing cloths being stored in solution throughout establishment.
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 ceiling tiles and the cover of the floor drain at the three compartment sink in the kitchen area are stained making it difficult to keep these areas clean. Floors; walls and ceilings shall be easily cleanable. Remove stains/replace 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Vomit/diarrhea cleanup plan was not available. Written instructions/procedure shall be maintained on site for cleaning up and preventing the spread of vomitus and fecal material. CDI- Vomit & Diarrhea Clean Up Plan and allergen sticker given to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-301.14; Priority; Employees shifting from cleaning to handling containers of food/engaging in food prep changed gloves but did not wash hands. Employees shall wash hands when changing tasks. CDI - Education and handwashing.
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.
3-304.14; Core; Wet wiping cloths are stored on the sides of the sanitizer buckets and one of the sanitizer buckets is stored on the floor. Wet/damp wiping cloths shall be stored submerged in sanitizer and above the floor. Ensure all damp/wet wiping cloths are stored completely submerged in sanitizer and sanitizer buckets are not stored on the floor.
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; Core; The chip storage rack behind the counter is missing a wheel and is being propped with a roll of cash register tape. All equipment shall be maintained in good repair. Replace wheel on chip cart.
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; Improvement noted in cleaning - food debris in bottom section of display cooler. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues.
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; There is a partial ring of black residue in the basin of the handwashing sink by the dry goods storage rack. Handwashing sinks; toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the handwashing sinks 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.
5-501.115; Core; A sub roll and ends of lettuce are stored on the dumpster pad near the the trash dumpster. Dumpster areas shall be maintained clean. Ensure all trash makes it into the dumpster.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee food and drinks were stored on food prep counters; single service storage areas; and on boxes of chips. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Drinks and food were relocated.
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.
4-602.11; Core; Soda build up in the nozzles of the soda machine. Ice makers and nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean 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.
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; Display case and prep cooler found maintaining TCS foods above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: PIC moved meat from display case to the walk in and used small; under the counter cooler for the open meat storage. PIC turned down prep cooler and voluntarily discarded two containers of cheese; one container of sliced tomato and moved the cut lettuce to the walk in cooler.
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.
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; Significant cleaning needed on non-food contact surfaces throughout; including the bottom of the display cooler; reach in freezer; shelving units; cooler handles; and other various places. Non-food contact surfaces 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.
6-501.12; Core; Significant cleaning on the floors; walls and ceilings throughout the facility. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee phone and drink on rear table in kitchen that is used for preparing food. Employee speaker found stored on dry storage rack. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store items in designated area separate from food and food items where not a source of 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.