6-501.12; Core; Cleaning is needed on the walls throughout and the floors underneath of equipment and shelves.- Physical facilities shall be kept clean.- Please clean walls and 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.
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; Some cleaning is needed on the equipment throughout such as shelves; dial buttons on stove; vents on refrigeration equipment; bottoms of cooking equipment; and wheels of equipment.- 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.
2-401.11 (A); Core; Observed employee beverage above food in walk in cooler.- Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.- CDI; beverage was moved to different location
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.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were more than 41F (see temperature chart)...Unless actively preparing; properly cooling or using approved time as public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...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.
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; Some cleaning is needed on the equipment throughout such as shelves; bottoms of cooking equipment; and wheels of equipment.- 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; Cleaning is needed on the walls throughout; especially near the dish area.- Physical facilities shall be kept clean.- Please clean walls
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 - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Many stacked food containers stored as clean had old stickers and sticky residues on exteriors (sticky residues on pan exteriors can stick to interiors of pans stacked on top). Back area produce slicer stored as clean had large accumulation of food debris..Food contact surfaces shall be kept clean to sight and touch...CDI by placing soiled items at 3-comp sink and cleaning slicer.
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.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were more than 41F (see temperature chart)...Unless actively preparing; properly cooling or using approved time as public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: When foods are cut/prepared in the morning; place them in walk-in cooler or freezer to cool to 41F or less BEFORE placing them in make line top or refrigerated counter top. Use calibrated thermometer to check food temperatures.
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.
3-501.17; Priority Foundation - In walk-in cooler; a few containers with mushrooms from bag (opened a few days ago) had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by dating mushrooms.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Two red buckets of sanitizer were not labeled...Chemicals; cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling containers of sanitizer. 7-201.11; Priority - Bottle with yellow peroxide cleaner was hanging beside spray bottle with water that is used on bread. This cleaner was also hanging above container of sugar...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing bottle of cleaner.
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.
3-302.12; Core - Bottles of dressing; oil; 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 - A few soiled wiping cloths were hanging from hooks by counter sandwich prep area...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/or soiled in-use wiping cloths in sanitizer 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.
notedCode 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 - Some disposable food containers and their lids were stored with food contact sides facing up. Large roll of plastic wrap was stored directly on floor...Single service disposable food/beverage items shall be stored so they are not exposed to splash; dust; or other contamination; and they shall be stored 6 inches above the floor...Store disposable food containers; lids and plastic wrap as stated above.
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 - Several wire storage and walk-in cooler shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving. 4-502.11(A) and (C); Core - A few food containers and lids were cracked/damaged; and bread rack covers were torn/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Three-compartment sink compartment interiors and backsplash had heavy soil build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink 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.
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 - Observed soiled wire shelves and metal racks; wood-laminate shelves; see-thru refrigerator bottom interiors; exteriors and lids of dry food containers; interiors of cabinets under soda dispensing machine; and walk-in cooler door sides/edges and handle...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.
5-501.113; Core - A few side dumpster doors were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster doors closed when not in use.
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.
6-501.11; Core - Rear kitchen handsink faucet was very loose. Baseboard tiles in walk-in cooler were separating from wall...Physical facilities shall be kept in good repair...Resecure loose faucet; and resecure baseboard tiles so they are flat against walls. 6-501.12; Core - Observed soiled flooring and walls (front prep area; in corners; under equipment; in walk-in cooler). Ceiling vent grates; adjacent ceiling tiles and a few light shields (with dead insects on tops) were soiled...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.
4-601.11 (A); Priority Foundation - Many stacked food containers stored as clean had old stickers and sticky residues on exteriors (sticky residues on pan exteriors can stick to interiors of pans stacked on top)...Food contact surfaces shall be kept clean to sight and touch...CDI by placing soiled items at 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.
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 - Some cold TCS* foods were more than 41F (see temperature chart)...Unless actively preparing; properly cooling or using approved time as pulblic health control; cold TCS* foods shall be kept at 41F or less throughout entire product...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.
3-501.17; Priority Foundation - In walk-in cooler; container with canned mushrooms (opened yesterday) had no date...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing date on mushrooms.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Two red buckets of sanitizer and one spray bottle with degreaser were not labeled...Chemicals; cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling containers of sanitizer/degreaser.
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.
4-204-112; Core - No thermometer was located in main refrigerated make line top...Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior...Provide required thermometer in refrigerator. It shall be accurate to plus or minus 3 degrees F.
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.
3-304.14; Core - One soiled wiping cloth was hanging from a hook by counter sandwich prep area...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/or soiled wiping cloths in sanitizer 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.
4-903.11(A); (B) and (D); Core - Many clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying or covered or inverted...Separate the wet; clean containers and completely air dry before stacking. Do not dry containers with towels.
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 - Several wire storage and walk-in cooler shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.; 4-502.11(A) and (C); Core - Some food containers and lids were cracked/damaged. Bread rack covers were torn/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
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 dunnage racks; wire racks; laminate shelves; wooden caddy where oil/vinegar bottles; etc. are stored; freezer and see-thru refrigerator interiors; exterior freezer vents; interior refrigerator vents; walk-in cooler door sides/edges and handle...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.
6-501.11; Core - Rear kitchen handsink faucet was very loose...Physical facilities shall be kept in good repair...Resecure loose faucet.; 6-501.12; Core - Observed soiled flooring and walls (front prep area; in corners; under equipment; etc.). Ceiling vent grates; adjacent ceiling tiles and a light shield were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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.