notedCode 4-602.13 Nonfood Contact Surfaces (C) Observed old food residue accumulation on the shelving inside the display case. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Observed old food residue accumulation on the shelving inside the display case. The nonfood-contact surfaces of equipment 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Turkey; ham; and roast beef chubs in the deli case were held slightly above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. Chubs were reorganized to allow proper air flow. PIC states items will be used before close of business. ***CORRECTED DURING INSPECTION (CDI)***
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 3-501.15 Cooling Methods (Pf) Observed a large container of tuna salad prepared almost 4 hours prior to inspection in the walk-in cooler. The middle measured 48F. A tight lid was observed on top. Quickly cool TCS foods using methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Observed a large container of tuna salad prepared almost 4 hours prior to inspection in the walk-in cooler. The middle measured 48F. A tight lid was observed on top. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths or rapid cooling equipment such as the freezer. Cold air must flow around product for effective cooling. Tuna salad was portioned into two containers and placed in the freezer to rapidly finish cooling. Tuna is already cold when salad is prepared but increases in temperature during the preparation process. Ensure effective cooling methods are followed.***CDI***
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; No CFPM was present upon arrival. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have a CFPM present during all hours of operation. CDI- manager with ServSafe certificate arrived at the end of the inspection.
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 (H); Priority; Observed an employee arrive for work; don an apron and proceed to the makeline to work with food. Hands shall be washed before donning gloves to initiate a task that involves working with food. Employees shall wash their hands upon arriving for work and before working. CDI- employee was stopped and hands were washed. Provided handwashing education.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed a large container of tuna salad prepared almost 4 hours prior to inspection in the walk-in cooler. The middle measured 48F. A tight lid was observed on top. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths or rapid cooling equipment such as the freezer. Cold air must flow around product for effective cooling. CDI- tuna salad was portioned into two containers and placed in the freezer to rapidly finish cooling. Tuna is already cold when salad is prepared but increases in temperature during the preparation process. Ensure effective cooling methods are followed.
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.
4-501.11; Core; Coated metal wire shelving in the display cooler is peeling and chipping. This is a cleanability issue and peeling paint may contaminate food. Equipment shall be kept in good repair. Replace this shelving in the near future. Spoke with PIC about replacement options and ways to make shelving last longer such as placing a piece of smooth acrylic on top of shelving to prevent abrasions. No point taken today.
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 old food residue accumulation on the shelving inside the display case. The nonfood-contact surfaces of equipment 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.
6-501.11; Core; Framing around back door is damaged and rusting. Metal AC vent on ceiling above warewashing area is in poor repair. Physical facilities shall be kept in good repair. Repair these items. No point taken today.
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 7-201.11 Separation - Storage (P) Observed a can of steel cleaner and a bottle of sanitizer stored above a clean tomato slicer on a metal wire shelf. Poisonous or toxic materials shall be stored so they can not contaminate foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Observed a can of steel cleaner and a bottle of sanitizer stored above a clean tomato slicer on a metal wire shelf. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service articles. CDI- tomato slicer and chemicals rearranged on shelving.
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 3-304.12 (B) Observed food scoops stored inside containers of chicken and tuna salad in the display case. During pauses in food dispensingEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) Observed food scoops stored inside containers of chicken and tuna salad in the display case. During pauses in food dispensing; utensils shall be stored with their handles above the top of the food and the container when used on TCS foods. CDI- utensils removed from containers. No point taken today.
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.
6-501.12 Wall and floor in back corner by grill have food and grease residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this 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 6-403.11 Observed an employee water bottle stored above the food prep unit. Utilize designated areas to store employee food/drink where contamination of facility foodFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Observed an employee water bottle stored above the food prep unit. Utilize designated areas to store employee food/drink where contamination of facility food; equipment; single-service articles and linens cannot occur. CDI- bottle removed. No point taken today.
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; Ham and roast beef chubs in the deli case were observed slightly above 41F (see temp chart). Cut tomato on the makeline was observed the same. TCS foods shall be maintained at 41F or below in cold holding equipment. Air vent in display case was blocked with chubs of ham; obstructing proper air flow. CDI- ham moved to restore proper airflow. Cut tomato will be used by the end of the day. Tomato on top was slightly warmer than tomato on the bottom and will be used first. Try keeping this section covered during less busy times to help with temperature. Full points not taken.
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.
4-903.11(A); (B) and (D); Core; Two metal pans observed stacked together while wet on the drying rack. After cleaning and sanitizing; dishes and equipment shall be placed in a self-draining position that allows air drying. CDI- pans separated for drying. No point taken.
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.
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; Metal shelf above small flip top has dust and residue accumulation from grill nearby. Fan cover in the walk-in cooler has a dark residue inside the grate. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. These items were not dirty on last visit. Full point not taken today.
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.
5-501.114; Core; Outside garbage receptacle is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace this plug. Full point may be taken on future inspections.
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; A large bin of cut tomatoes was observed on the makeline between 43 and 50F. These tomatoes had been uncovered for a few hours during the lunch rush. TCS foods (temperature controlled for safety foods) shall be maintained at 41F or below when cold holding. CDI- cut tomato was moved to the lower portion of the deli case to cool and switched with cut tomato that was already sufficiently cold. No points taken today.
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; Sanitizer bucket with wiping cloth under the makeline was observed with too little sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration (depending on the sanitizer used). CDI- Quat sanitizer was replaced with a fresh mix from the 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; Extensive bread crumb accumulation observed inside the mechanical compartment of the deli case behind the metal grate. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken today.
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.
5-501.114; Core; Outside garbage receptacle is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace this plug. No point taken today.
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.