4-602.11; Core; Inside top part of ice machine has black residue accumulation on the corners. In equipment such as ice bins; and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean this part of the ice machine more frequently. Employee began cleaning machine during inspection with barrier over ice in bottom.
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.
3-304.12; Core; Several knives stored in container of sanitizer. During pauses in food prep; utensils shall be stored on a clean portion of the prep table; in running water of sufficient velocity to flush particles to drain or in hot water at 135F or higher. Container of knives taken to three compartment sink and all items cleaned during inspection.
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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of inspection; the person in charge did not have a Food Protection Manager Certification. 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. Obtain required credential or have a CFPM present during all hours of operation.
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.
3-101.11; Priority; Observed two whole tomatoes with microbial growth on them in the tall reach-in unit. Food shall be safe for consumption; unadulterated and honestly presented. CDI- tomatoes voluntarily discarded. All other foods were observed in sound condition. No point taken today.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Bleach spray bottle did not bear a label. Label all poisonous or toxic materials taken from bulk supplies with the common name of the material. CDI- label added. 7-204.11; Priority; Spray bottle of bleach sanitizer was observed over 200ppm. Sanitizer is used on food-contact surfaces. Provide sanitizer at correct concentrations; diluting as required. 50 - 200ppm is acceptable range for bleach sanitizer. CDI- solution diluted.
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.
4-501.12; Core; Cutting board on makeline is heavily scored and stained. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11; Core; Gaskets on reach-in unit below makeline are badly torn. Interior of reach-in door is missing the metal plate and insulation material is showing. Metal shelf in prep area is rusting. Maintain equipment in good repair and proper adjustment. Repair/replace broken 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.
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; The side of the tall reach-in unit in prep area has a peeling plastic cover. Nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Remove plastic wrap so surfaces can be cleaned and sanitized effectively. No point taken.
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; Drain plug missing from garbage dumpster in outside enclosure. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113; Core; Lid missing from cardboard dumpster in outside enclosure. Keep outside waste/recycling containers covered with tight-fitting lids or doors. Contact landlord or garbage contractor for repair/replacement. Full point not taken.
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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. 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
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.
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) Chopped purple cabbage; chickpea salad; guacamole with tomatoes; and vegan ranch which contains almond milk observed at 45 F inside make unit in back prep area. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - All products were moved into two door reach in cooler that is maintaining 41 F or less; as these products were recently prepared. PIC adjusted the temperature of the make unit in hopes to reach 41 F or less. TCS foods will not be stored inside this unit until proper temperature is achieved.
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 3-501.19 Time as a Public Health Control (Pf) Facility claims to be utilizing Time as a Public Health Control for milk items stored on ice in front service areaOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Facility claims to be utilizing Time as a Public Health Control for milk items stored on ice in front service area; but does not currently have a written standard operating procedure. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Corrected During Inspection - Inspector provided documentation to PIC via email and advised this to be placed above the work station.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.15 Washing Fruits and Vegetables (C) Lemons observed being washed in prep sink in back prep area with stickers still in tact. Cut lemons in front service area still have stickers in tact. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cutOther
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (C) Lemons observed being washed in prep sink in back prep area with stickers still in tact. Cut lemons in front service area still have stickers in tact. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready to eat form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean dishes being stacked while still wet on air drying shelf in dish area. Equipment shall be stored in a self draining position that allows for air drying.
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.
notedCode 5-501.114 Using Drain Plugs (C) Drain plug missing from garbage dumpster in outside enclosure. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113 Covering Receptacles (C)Lid missing from cardboard dumpster in outside enclosure. Keep dumpsterFacility maintenance
5-501.114 Using Drain Plugs (C) Drain plug missing from garbage dumpster in outside enclosure. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113 Covering Receptacles (C)Lid missing from cardboard dumpster in outside enclosure. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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.
notedCode 4-501.114 PriorityCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Priority; There was no measurable sanitizer concentration in the sanitizing solution at the 3-compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. Quaternary ammonium solutions shall read 200-400ppm; and chlorine solutions must read 50-200ppm. CDI-Facility's Stearamine tabs had expired in November. Facility has bleach; and a solution of 100ppm chlorine solution was made.
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.
majorCode Quinoa was placed in a deep container with a tight lid into the reach in cooler to cool. Pico was placed into the prep cooler for cooling. Foods shall be rapidly chilled in equipment designed for cooling. Foods shall be rapidly cooled using one or more of the following methods: Dividing food into smaller portionsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Quinoa was placed in a deep container with a tight lid into the reach in cooler to cool. Pico was placed into the prep cooler for cooling. Foods shall be rapidly chilled in equipment designed for cooling. Foods shall be rapidly cooled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Lids were removed from containers; and food volume was reduced. Food was cooling at proper rates.
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.
3-304.12; Core; Several knives stored in container of water at 72F. During pauses in food prep; utensils shall be stored on a clean portion of the prep table; in running water of sufficient velocity to flush particles to drain or in hot water at 135F or higher. Container of knives taken to three compartment sink and all items cleaned during inspection.
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.
4-602.11; Core; Inside top part of ice machine has black residue accumulation on the corners. In equipment such as ice bins; and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean this part of the ice machine more frequently. Employee began cleaning machine during inspection with barrier over ice in bottom.
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; One wiping cloth bucket with low-0ppm quaternary concentration. Wet wiping cloths shall be stored in a chemical sanitizing solution at correct concentration according to manufactures instructions label use. Quat solution shall be 200-400ppm. Bucket changed during inspection; other buckets at correct concentration. No points deducted.
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.