2-401.11; Core; Employee opened beverage was stored above food in the walk in cooler. Employee purse being stored on single service items.- Employees beverages shall be stored away from food; clean utensils and single service items.- CDI; beverage was discarded by manager and purse was moved.
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.
3-302.12; Core; Observed bottles of sauces/oils without labels.- Unlabeled containers of foods not easily recognizable must be labeled with the common name of food.- Please label foods once removed from bulk supply.
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 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 is needed on the gaskets; mainly around the main cold hold unit out front for display.- Equipment nonfood contact surfaces shall be kept clean.- Please clean items and do so 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.
6-501.12; Core; The floors throughout; mainly in the walk in cooler; need more frequent cleaning.- Physical facilities shall be kept clean.- Please clean floors and do so more often.
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); Core; Sanitizer buckets were below 200ppm.- Cloths being stored in between uses shall be stored in a properly concentrated chemical sanitizer.- CDI; buckets were made and reached requirements.
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 floors throughout; mainly in the walk in cooler; need more frequent cleaning.- Physical facilities shall be kept clean.- Please clean floors and do so more often.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Observed multiple spray bottles without a label of what is inside.- Once removed from bulk supply; items shall be labeled with the common name of the product.- CDI; labels added.
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.
5-202.12; Core - Back kitchen handsink had metal rod hanging out of faucet; serving as a self-closing mechanism to provide water flow only when moved by hand (no constant flow of water). Also; metal rod can easily be contaminated by soiled hands...A self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet...Remove metal rod from faucet end since once it is moved/activated; water does not run for at least 15 seconds. Also; observed workers tend not to use this handsink because water sprays out the sides when rod in faucet end is moved and it obstructs thorough 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.
4-601.11 (A); Priority Foundation - Back kitchen electric food slicer and tomato hand slicer being stored as clean had food debris on them...Food contact surfaces shall be clean to sight and touch...CDI by cleaning slicers.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Two wiping cloth buckets with sanitizer in them were not labeled as "sanitizer"...Working containers of cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling buckets.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Several covered containers of cut lettuce with 5-6 inch food depth were stacked on top of each other in walk-in cooler; and lettuce temperature was 45F in middle after cooling more than 4 hours (from this morning; according to PIC)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); arranged in equipment to provide maximum heat transfer; and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
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.
3-302.12; Core - Some bottles of sauces; dressings; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
3-304.14; Core - Moist/soiled wiping cloths were hanging on hook or over side of wiping cloth bucket...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Several stacks of disposable cups and take out food containers and paper plates were unprotected and/or stored with food/beverage contact sides up...Single service disposable/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Cover or store take out containers and plates inverted on clean surfaces.
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.
4-501.11; Core - Some shelves/wall brackets above 3-comp sink were rusting...Food service equipment shall be kept in good repair...Replace shelves/brackets with similar approved 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Observed soiled sanitizing sink interiors and backsplash of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and if used; at least once every 24 hours...Increase cleaning frequency of 3-comp sink.
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 - Observed soiled wire/solid metal shelves and dunnage racks; bread mobile racks; paper roll holder; refrigerator exteriors; gaskets; and doors; walk-in cooler door exteriors; undersides of 3-comp sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - Observed soiled kitchen ceiling panels; vent grates; drain pipes; wall surfaces and flooring (under front beverage service cabinets) and kitchen corners...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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; Clean the walls to remove the dust. Physical Facilities must be cleaned as often as necessary to keep them clean.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Bug spray and other chemicals were stored above tomatoes. Toxic Material must be stored so they can not contaminate Food; Equipment; Utensils; and Single-Service Items. CDI... The chemicals were moved away from the produce.
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.
4-901.12; Core; A wiping cloth was stored on handwashing sink on the front counter. All wiping cloths must stored in a manner that prevents contamination. CDI... The cloth was removed from the handwashing sink.
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; There was fresh sanitizer in the sanitizer compartment of the three compartment sink but; the sink needed to be cleaned before the fresh sanitizer was added. Clean the sink throughout the day 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.
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; Clean the shelves in the walk-in cooler. Clean the cold hold units to remove the debris. Equipment shall be kept free of an accumulation of dust; Food; residue; and other debris.
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.