6-501.114; Core; There is an unused milk box that has been in the kitchen since last inspection. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove the milk box.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; The quaternary ammonium solution in use at the 3-compartment sink measured 500ppm. Provide sanitizer at correct concentrations; diluting as required. Use test strips available to check solution periodically. CDI-Solution was remade to be 400ppm.
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.
6-501.114; Core; There is an unused milk box that has been in the kitchen since last inspection. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove the milk box. .
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3 compartment ware washing sink is heavily soiled with unclean grime; build up; coating the interior of the sanitizing compartment. Effectively clean the sink daily; using detergent. Fill sanitizer into a clean sink. CDI-Sink was scrubbed and sanitized.
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.
6-501.114; Core; There is an unused milk box that has been in the kitchen since last inspection. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove the milk box.
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(Core) The floor and milk shelf in the walk in cooler had significant food build up. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(Core) The floor and milk shelf in the walk in cooler had significant food build up. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of the walk in cooler.
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.
6-501.114; Core; There is an unused milk box that has been in the kitchen since last inspection. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove the milk box.
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 5-202.12 After running for several minutesHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 After running for several minutes; the highest water temperature at the kitchen handwashing sink is 75 degrees F. Provide at least 100F water at handsinks.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3 compartment ware washing sink is heavily soiled with unclean grime; build up; coating the interior of the sanitizing compartment. Effectively clean the sink daily; using detergent. Fill sanitizer into a clean 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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces; and Utensils (C) Tables in the dining room are dirty. Tables need to be effectively cleaned with detergent or pressure washed. . . Delfied 2 door Refrigerator with lettuce and juice has dirty doors that have green and black build up. Unclean build up on the splash surface above the hot buffet; around the light. Maintain equipment clean and free of 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.
minorCode 6-501.114 Beverage Air Milk Box Refrigerator in the kitchen is not used and has an odor. Remove unused equipment that is no longer necessary. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Beverage Air Milk Box Refrigerator in the kitchen is not used and has an odor. Remove unused equipment that is no longer necessary. 6-501.12 Cleaning; Frequency and Restrictions (C) Ceiling is dusty around ceiling vent. Maintain the ceiling 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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Winston CVap holding cabinet is not holding food at 135F as required: Taco Meat in pita bread 111F to 115F. Rice & Bean Bowls 126F. Water reservoir in the bottom interior is above 160 degrees F but the cabinet is not holding food hot as required. Replacement or repair is needed. Manager reheated the food from the cabinet in the oven today to exceed 165F.
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.
4-501.12 Cutting Film for dicing according to size template is stained; textured; rough; deteriorating. Replace cutting surfaces that can no longer be effectively cleaned and sanitized. . . Stickers inside the ware washing sink are peeling; damaged. Replace the stickers inside 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.
6-501.114 Beverage Air Milk Box Refrigerator in the kitchen is not used and has an odor. Remove unused equipment that is no longer necessary.
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; The PIC (Person In Charge) is not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course. CDI-List of approved courses provided here: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 and provided via email to PIC. Send PIC to a certified food protection manager course to avoid this violation.
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.