notedCode 2-401.11 (A) There was an employee drink on a food prep area. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) There was an employee drink on a food prep area. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI... The employee drink was moved below the food prep area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-602.11 Clean the ice machine to remove the pink build-up. Ice is considered a food and must be stored in a clean area. Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI... The ice machine was cleaned.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a valid test kit with a color chart for the Quat sanitizer. A test kit is needed to properly check the strength of the sanitizer.
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 2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection. There was two valid certificates but the persons they were issued to was not on duty.
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 3-301.11(C) A employee made Caesar salad and placed the croutons and parmesan cheese on the salad with his bare hands. Ready -to-eat foods must be handled by using dispensing equipmentEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(C) A employee made Caesar salad and placed the croutons and parmesan cheese on the salad with his bare hands. Ready -to-eat foods must be handled by using dispensing equipment; clean single-service gloves; deli tissue; or clean tongs. Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf CDI... The employee was instructed on how to handle ready-to-eat foods. The employee was using gloves before the end of the inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.11 (B) There was a sliver plate stored in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI... The plate was moved out of the handwashing sink. 6-301.12 Hand Drying Provision (Pf) There was no hand towels or any other hand drying provision at the handwashing sink in the kitchen. All handwashing sinks must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Provide a test kit with a color chart to test the Quat sanitizer. The employee's could not find the test kit for the sanitizer used at the three compartment sink. Provide a test kit that accurately measures sanitizer concentrations. -Pf CDI... The manager ordered a test kit for the kitchen.
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.
5-205.15 Repair the leak at the three compartment sink. Maintain a plumbing system in good repair. CDI... The plumber was called out during the inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Need to have person in charge on site at all times with ANSI approved food safety training. No one currently on duty has ANSI approved Food Safety Manager Certification. CDI- Link for certification classes provided via email.
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.
3-302.11; Found a carton of raw shelled eggs stored above ready-to-eat food items in the tall reach in cooler. Also found a few cases of raw hamburger patties stored above a ready-to-eat case of sausage in the keg cooler. In the cooler drawer; noted raw steak stored behind grilled chicken patties. Raw foods shall be separated and stored below cooked/ready-to-eat foods. CDI- Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-204.112 (B) - Noted ambient air thermometer missing for prep coolerEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-204.112 (B) - Noted ambient air thermometer missing for prep cooler; on the far right hand side of central prep station. Provide and position correctly an air thermometer in cold/hot holding equipment. CDI- PIC purchased additional ambient air thermometer 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Noted lights were no longer working in the outdoor containment unit. Provide required lighting intensity. Replace light bulbs.
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.
6-301.11; Priority Foundation; Noted appropriate handwashing soap missing at main handwashing sink. Keep hand soap and paper towels at all handwashing sinks. CDI- item replaced.
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.
3-302.11; Priority Foundation; Found a container of raw shrimp stored above a container pre-cooked tater tots in the walk-in cooler. Also found a pack of hot dogs stored closely next to a container of raw fish in the prep sink. Keep raw animal protein items separate and below ready-to-eat food items to avoid the risk of cross-contamination. CDI- Items relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Noted multiple Time/Temperature Control for safety Foods (TCS) items reading above 41 F in the Central Prep Cooler unit (see temp log). Ensure all TCS items are held at 41 F or below for cold storage. Further investigation determined the unit was no longer working. According to Person in charge additional frion needed for unit. Also noted TCS items holding above 41 F in the sliding cooler drawer as well. Ambient air for sliding cooler drawer was 44 F during time of inspection. Items transferred to walk in cooler or voluntarily discarded. Verification visit shall be made by July 11th.
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.
3-501.13 ; Priority Foundation; Found a container of raw fish thawing in a prep sink; at room temperature; during time of inspection. Raw fish was temping between 45-47 F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F). CDI- Noted container relocated.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority; Noted containers of mayo and cans of marinara sauce were being stored on the floor in the outside storage container. Store all food items at least 6 inches off the floor in a clean; dry location. CDI- EHS instructed PIC to relocate noted food items to a clean dry location.
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.
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; Noted several boxes of Styrofoam cups and plastic to-go containers being stored on the floor in the outside storage container. Store all single service items and plastic ware at least 6 inches off the floor; in a clean; dry location.
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.
4-501.12; Core; The cutting board attached the prep cooler unit is deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. ; 4-501.11; Core; Noted central prep cooler unit no longer functioning. Ambient air for unit is currently reading at 48 F. Also noted the sliding cooler is no longer holding temp. Noted ambient air for unit was 44F during time of inspection. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Instructed PIC to repair unit as soon as possible.
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; Noted accumulation of greasy residue build-up on the storage racks throughout the facility; the sides of the deep fryer and sides of flat top grill. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The above items were taken back to the 3 compartment sink to be re-washed; rinsed 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.
5-205.15; Priority Foundation; The cold-water faucet for the kitchen handwashing sink does not work. Maintain plumbing in good repair. Repair cold water faucet handle.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core; ; Detail cleaning needed for the floors spaces throughout the facility. Observed grime and residue build-up along the floors spaces underneath cold holding equipment and storage racks. 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.
6-301.11; Priority Foundation; Upon arrival; noted hand soap missing from the handwashing sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap replaced during 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Need to have person in charge on site at all times with ANSI approved food safety training. No one currently on duty has ANSI approved Food Safety Manager Certification. CDI- Link for certification classes provided via email.
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 an employee return from outside; and then begin to prep food without washing hands. Wash hands after handling soiled equipment or utensils and before food preparation; handling clean equipment and utensils and unwrapped single-use/single-service articles. Good employee handwashing practice is one of the most important preventive measures. CDI-EHS instructed employee to wash hands.
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.
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; Noted containers of coleslaw; Pico; sliced tomatoes and lettuce were temping above 41 F during time of inspection. TCS items reading above 41 F in the Central Prep Cooler unit (see temp log). Ensure all TCS items are held at 41 F or below for cold storage. Items transferred to walk in cooler or placed on ice. Verification visit shall be made on December 5th.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed a large tightly; covered plastic container of chicken wings cooling inside the walk-in cooler unit. Noted wings were temping at 137 F during inspection. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Education provided; Wings transferred into shallow pans and loosely covered.
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; Noted central prep cooler unit no longer functioning. Ambient air for unit is currently reading at 50 F. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Instructed PIC to repair unit as soon as possible. This is a repeat from the last inspection.
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.
5-501.110; Core; Observed bags of trash stored on the ground near the outside dumpster unit. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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; Detail cleaning needed for the floors spaces throughout the facility. Observed grime and residue build-up along the floors spaces underneath cold holding equipment and storage racks. 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.