4-501.11 Good Repair and Proper Adjustment - Equipment (C) Wire shelves over prep table to left of grill are rusting. Replace.
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 4-602.13 Wire shelving in walk in cooler has excessive dried lettuce on itCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Wire shelving in walk in cooler has excessive dried lettuce on it; inside make line units (used and unused) have food/soil debris. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.; Repeat
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 6-501.12 Some cabinets interiors at front area have need cleaning. ImprovedCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Some cabinets interiors at front area have need cleaning. Improved; half points taken. Physical facilities shall 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.
minorCode 3-307.11 Sliced tomatoes in walk in cooler are stacked so high it is impossible to pull the containers out without the tomatoes hitting the shelf above. Food shall be protected from contamination by storing where it is not exposed to splashContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Sliced tomatoes in walk in cooler are stacked so high it is impossible to pull the containers out without the tomatoes hitting the shelf above. Food shall be protected from contamination by storing where it is not exposed to splash; dust; or other contamination. Either stack lower or adjust shelf to allow more room.
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.
notedCode 4-602.13 Wire shelving in walk in coolerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Wire shelving in walk in cooler; inside make line units (used and unused) have food/soil debris. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.; Repeat
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 Cabinets below slicer in front area have heavy build-up of soil. Floors and walls surrounding equipment throughout facility has debris build up. Physical facilities shall 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.
notedCode 7-207.11 Restriction and Storage - Medicines (P) Bottle of ibuprofen observed being stored directly on top of prep table. Store labeledChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 Restriction and Storage - Medicines (P) Bottle of ibuprofen observed being stored directly on top of prep table. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. Corrected During Inspection - Product was moved to proper storage location
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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Outsides of bulk food storage bins underneath back prep table have food debris build up. Shelving in certain locationsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Outsides of bulk food storage bins underneath back prep table have food debris build up. Shelving in certain locations; such as in walk in cooler and in back storage area; and under prep tables have debris build up as well as inside make units. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.; Repeat
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls surrounding equipment throughout facility has debris build up. Splatter build up observed on ceilings in back prep area above prep table and prep sink. Physical facilities shall be maintained and kept 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.
minorCode 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Open employee food and drinks being stored directly on top of prep table in back area. Designated areas for employees to eat and drinkFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Open employee food and drinks being stored directly on top of prep table in back area. Designated areas for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. 6-305.11 Designation - Dressing Areas and Lockers (C) Employees key and hat stored on shelving above food prep table in back area along with other items for restaurant use. Employee jackets observed being stored with soda bag in boxes in back area. Designate and use an area for the orderly storage of employees' clothing and possessions.
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.
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; All temperature control for safety foods inside walk in cooler are observed between 42-43 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Walk in cooler ambient temperature was registering at 41 F . Per manager; facility received a food delivery a couple hours ago; which could've led to temperature of walk in cooler to be registering higher. By end of inspection the walk in cooler was observed at 41 F or less.
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 4-903.11(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; Single use sandwich bags observed being stored directly underneath soap dispenser and next to handwashing sink. To go bags observed directly on floor in back area. Single use items shall be stored at least 6 inches off of the floor and in a location where it is not exposed to splash; dust or other contamination.
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.
4-602.13; Core; Outsides of bulk food storage bins have food debris build up. Shelving in certain locations; such as in walk in cooler and in back storage area; have debris build up as well as inside make units. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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
6-403.11; Core; Employee food and drink observed being stored above and on prep surfaces in back prep area. Employees shall eat and drink only in designated areas where food; equipment; linens; etc. are protected from 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.
4-602.13; Core; Shelving in walk in cooler has food debris build up. Insides of cabinets and make units have debris build up. Water from display cooler leaking into metal pan on floor in front prep area. Shelving in certain locations have debris build up as well as inside make units. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
6-301.12; Priority Foundation; Paper towels were missing at main handwashing sink at front prep area upon arrival for inspection. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Can of RAID pesticide observed on shelving in back prep area. Poisonous or toxic materials shall be used in accordance with manufacturer's use directions which must state that use is allowed in a food establishment. Corrected During Inspection - PIC removed this item from facility and will discontinue use.; 7-207.11; Priority; Medicine observed being stored on shelving above food prep surface in back prep area. Medicines for employee use shall be in a location that prevents contamination of food; equipment; utensils; single use items; etc. Corrected During Inspection - PIC relocated medicine to appropriate location.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Large accumulation of fruit flies observed underneath three compartment sink where dirty linens are stored. The premises shall be maintained free of insects; rodents; and other 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.
4-602.11; Core; Ice chute inside soda machine in lobby area has black accumulation. Food contact equipment shall be cleaned at a frequency necessary to preclude accumulation.
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; Several wet wiping cloths observed being stored on prep surfaces throughout. Cloths shall be stored in containers of chemical sanitizing solution at the appropriate concentration when not in use.
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; Make unit to right of grill in front prep area is not in working condition. Equipment shall be maintained in good repair and proper adjustment.
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.
4-602.13; Core; Outsides of bulk food storage bins have food debris build up. Water and ice building up inside reach in display cooler in front prep area. Water from display cooler leaking into metal pan on floor in front prep area. Shelving in certain locations have debris build up as well as inside make units. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
5-501.111; Core; Recycling receptacle in outside dumpster corral is missing lids. Receptacles shall be maintained in good repair.
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.
6-501.12; Core; Floors underneath three compartment sink and underneath equipment have debris build up.
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
6-403.11; Core; Employee food and drink observed being stored above and on prep surfaces in back prep area. Employees shall eat and drink only in designated areas where food; equipment; linens; etc. are protected from 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.