notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw beef was stored directly above opened ready to eat hot dogs in a reach in cooler. In order to prevent potential contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged.
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) 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); Pork in the prep top cooler and multiple food items in the walk in cooler were holding above 41F (pork at 50F at the top of its container and food items at 45F in walk in cooler). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Pork was placed in closed refrigeration to be cooled. EHS returning in 3 days to ensure walk in cooler is holding at 41F or below. Full deductions will be taken if this item is repeated.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); A few live flies observed in the establishment. The premises shall be maintained free of insects and other pests. EHS recommends potentially increased pest control for summer months.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3-305.11 Core: Ice build up on box of food in the walk-in freezer. Food shall be stored in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Core: Ice build up on box of food in the walk-in freezer. Food shall be stored in a clean; dry area where it is protected from potential contamination.
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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Chlorine sanitizer bucket holding wet wiping cloths was at a concentration around 0ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate 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.
notedCode 6-501.110 Using Dressing Rooms and Lockers (C)Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C); Employee watch and keys were being stored on shelving with clean utensils. Employees shall use lockers or dressing rooms to store personal items to prevent potential contamination.
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 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Handwashing sink was not supplied with paper towels. All handwashing sinks shall be equipped with a hand drying provision. CDI- Paper towels were provided during the 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.
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); Potenitally hazardous food items were being held above 41F in a prep top cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Tomatoes and cheese were taken to the walk in cooler and cabbage at 49F were voluntarily discarded.
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; Moist wiping cloths were being held outside of sanitizer..Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.w
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 (A); Repeat; Scoop was being stored inside of a food container with its handle inside the food In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Full deductions may be taken if this item is repeated.
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.
4-903.11(A); (B) and (D); Core; Several cleaned utensils were found stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
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 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); Pork in a pre top cooler and shredded cabbage in a prep bottom cooler were at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to freezer to 41F before a 4 hour period elapsed.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); A few live flies observed in the establishment. The premises shall be maintained free of insects and other pests. EHS recommends potentially increased pest control for summer months.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Chlorine sanitizer bucket holding wet wiping cloths was at a concentration around 0ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was being stored inside of a food container with its handle directly touching the food. If utensils are stored inside of food containers; they shall have their handles above the food in order to prevent potential 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Minor amount of dust was found on kitchen ceiling. Physical facilities shall be cleaned at a frequency 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.
3-501.16(A)(2) Priority; Sliced tomatoes are 43F and pork is between 41-48F in the prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The sliced tomatoes were placed on ice and the top layer of the pork was placed in the walk-in cooler.
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 7-201.11 Priority: Grill cleaner stored next to clean food containers. Store toxic materials such as cleaners to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Priority: Grill cleaner stored next to clean food containers. Store toxic materials such as cleaners to avoid contamination of food; equipment; utensils; linens; and single-service/use items. The grill cleaner was moved away from the food containers.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Core: Ice build up on the garlic jars in the walk-in freezer. Store food in a clean and 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.
4-501.11 Core; A few of the shelves in the walk-in cooler are rusting. The shelf under the steam table is rusted..Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent). This is a repeat item.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; One pest trap was located on top of the conduit box near the freezer and covered bins of flour & sugar were located underneath. CDI: Device voluntarily discarded...Insect control devices shall be installed so that they do not contaminate food or food prep areas.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-903.11(A); (B) and (D); Core; The Robot Coupe container was covered and stored as clean while there was water sitting inside...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
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.
4-502.11(A) and (C); Core; A badly damaged plastic container was stored as clean on the drying rack. CDI: Container voluntarily discarded...Utensils shall be maintained in good repair or be discarded/replaced.; 4-501.11; Core; A few of the shelves in the walk-in cooler are rusting. The shelf under the steam table is rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
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; Shelves in the walk-in cooler and at the end of the hot line have a light buildup of food/grease debris/residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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.
3-302.12; Core - Some bottles of cooking oil; dressings; and a few dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation - Shellstock tags present for fresh clams used in facility; but dates of when last shellstock was sold in each bag were not recorded on shellstock tags...When the last shellstock is removed from case: 1) the date when the last SHELLSTOCK from container is sold or served shall be recorded on tag; 2) tags shall be retained for 90 days from date recorded; AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag...CDI by informing PIC of requirement. Adjust record keeping to meet these requirements.
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.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One wiping cloth bucket was not labeled "sanitizer"...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling bucket "sanitizer".
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.
3-304.12; Core - A few food dispensing utensils were stored in food with handles touching food or they had no handles...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface OR in food with handles extending out of food OR in hot water at 135F or above...Store dispensing utensils as stated above. Only use dispensing utensils with extended handles.
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.
4-903.11(A); (B) and (D); Core - Some clean food containers/dishes were stored with food contact sides up. Several clean utensils were stored in same container as soiled utensils...Clean equipment and utensils shall be protected from contamination...Store clean equipment/utensils covered or inverted on clean surfaces and where they are not exposed to contamination from soiled utensils.
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.
4-101.19; Core - Hard to clean and soiled/stained meshing was lining wire shelving...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove meshing from shelving. Consider using solid vinyl liners or plexiglass that is easy to clean and sanitize. ; 4-501.11; Core - Several wire shelves in facility were rusty or peeling. At least one refrigerator door gasket was torn...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged equipment above with similar approved equipment (meeting ANSI/NSF certification or equivalent). ; 4-502.11(A) and (C); Core - At least one food container was damaged/cracked...Food service equipment shall be kept in good repair...CDI by discarding container.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - No test strips were available to check concentration of quaternary ammonium sanitizer (QA) used...A test kit or other device shall be provided to accurately measure the concentration of sanitizing solutions used...Provide required test strips...Not corrected during inspection. Concentration shall be 200-400 ppm when QA concentrate used is properly mixed with water.
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 - Observed some soiled wire and metal shelving and refrigerator door gaskets...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
5-501.111; Core - Brown trash dumpster was cracked/rusted through...Refuse and recycling receptacles shall be kept in good repair...Have property manager replace cracked dumpster with one that is intact and in good repair.
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.
6-501.11; Core - No cold water was available at spray rinse arm by dishwasher. Ice drain line from ice machine drained onto floor underneath--not into floor drain. Wall paint was peeling/damaged in corner by shelves with clean utensils and in women's bathroom (including by sink). Some ceiling panels throughout facility were water stained. Some holes were in bathroom walls...Physical facilities shall be kept in good repair...Provide cold running water at spray rinse area (ensure water does not run through spray rinse arm after water is completely turned off at knobs). After ensuring roof/ceiling leaks have been repaired; replace stained ceiling panels or clean the soiled tiles in kitchen. Ensure ice machine drain line drains properly into floor drain. Remove peeling wall paint and repaint where needed; and seal wall holes.
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.