4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted counter top cooler unit leaking condensation onto the counter top surface. Have unit repaired. Ensure units are maintained in good repair and do not pose risk of cross contamination.
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(C) Non-FOOD-CONTACT SURFACES of EQUIPMENT- Detailed cleaning is needed for the shelves above the three-compartment sinkCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C) Non-FOOD-CONTACT SURFACES of EQUIPMENT- Detailed cleaning is needed for the shelves above the three-compartment sink; the underside of the three-compartment sink nozzle; the interior surfaces of the display case; and the storage racks inside the walk-in cooler. All equipment shall be maintained.
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)- Clean hard-to-reach floor areas beneath the racks inside the walk-in cooler and walk-in freezer units. Physical facilities shall be cleaned as often as necessary to maintain cleanliness. Except when cleaning is required due to a spill or other accident; cleaning shall be performed during periods when the least amount of food is exposed; such as after closing.
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. Food container stored in handsink close to 3 comp. CDI: Container moved.
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.
notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Deli meats opened previous day were not date marked. Establishment is unwrapping meats and discarding the dates when placed in deli case. Place date stickers on trays that meat is on. CDI: Items dated. Repeat.
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.
3-501.17; Priority Foundation; There was no date marking on some of the deli meats in the showcase out front.- Raw foods and some ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The foods will have 7 day shelf life since the cold hold units must be held at 41F. CDI... The food items were properly date marked. Once you remove deli meats from packaging; they must be labeled with a date if being kept longer than 24 hours.
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; Sanitizer buckets (quat) were below 200ppm.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizer at the proper concentration. (200-400ppm/quat).- CDI; buckets were remade to proper concentration.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one at time of inspection was 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.- Please ensure the person in charge is a certified food protection manager.
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.
2-301.14; Priority; Observed employee sweeping with broom and dustpan then begin working with bread before washing hands.- Hands shall be washed after engaging in activities that contaminate the hands before switching tasks.- CDI; spoke to manager about the violation who had the employee wash hands and educate them on proper procedures.
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.
4-501.114; Priority; The sanitizer in the dish area was at 0ppm.- A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall be at the proper concentration. (200-400ppm/quat)- CDI; sanitizer was made with bleach until maintenance can come out to repair the sanitizer dispenser.; 4-601.11 (A); Priority Foundation; Observed multiple pans that were deemed clean with greasy residue still on them. The slicer also still had food residue on it.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI; items were moved to be washed.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to the walk in.
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.
3-304.14; Core; Observed multiple cloths being stored on counters and hooks that are used for wiping counters and knives.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizer at the proper concentration.- Please keep cloths stored in sanitizer buckets.
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.
3-501.17; Priority Foundation; There was no date marking observed in the walk-in cooler. Raw foods and some ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The foods will have 7 day shelf life since the cold hold units must be held at 41F. CDI... The food items were properly date marked.
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.
6-301.14; Core; The handwashing sinks did not have any signage. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and must be clearly visible to food employees. CDI... Handwashing signs were left for the manager.
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; There were several dishes that were stored as clean but were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be to sight and touch. CDI.. The dishes were placed at the three compartment 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; There were several boxes of food stored on the floor in the walk-in freezer. Foods must be stored in a manner to prevent contamination. Foods must be stored on a NSF or ANSI approved shelf.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-Service cups were being used to dispense salt. A single-service item may not be used as a multi-use utensil. CDI.. The cup was removed from the salt container. ; 4-903.11(A) and (C); Core; The single-service cups on the front counter were stored on the front counter out of the plastic sleeve. Single-Service items must be stored where they are 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.
5-501.17; Core; The only restroom in the restaurant did not have a trash can with a lid. A toilet used by females must be provided with a covered receptacle for sanitary napkins.
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.
5-501.112; Core; There were several items stored in the dumpster area. There was food on the ground in the dumpster area. The storage must be remove from the ground so that it does not create a rodent harborage problem. The dumpster is shared among several restaurants.
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; There was employee drinks and food stored above a food prep area. Areas designated for Employees to eat and drink must be located so that Food; Equipment; Linens; and Single-Service items are protected from contamination. CDI.. The items were moved below the food prep areas.
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.