notedCode 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Handwashing sink: Observed no cold water runningHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Handwashing sink: Observed no cold water running; only the hot water faucet running; and the water temperature is 130°F; which is inaccessible to wash hands properly. Corrected during inspection (CDI) - the cold water was turned off due to a leak; the cold water faucet was turned on; and now the employee could wash their hands properly.
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 8-103.11 Documentation of Proposed Variance and Justification (Pf) - Observed variance letter in placeOther
Official wording
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11 Documentation of Proposed Variance and Justification (Pf) - Observed variance letter in place; but the written procedure for the washing method is not available for review. CDI - PIC conducts research and prints the washing method document; document posted for employee review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed whole milk and 2% reduced milk are in a working container with no label. Discussed the matter with the person in charge (PIC)
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed cups (single-use articles) present to the public access with no original protective package or stored using other means that protect the item until used (mouthpiece part exposed). Discussed the matter with PIC. Repeat.
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 4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed a standing cooler door with a torn gasket. - Observed peeling of the bottom surfaces on a container that stored clean utensils Discussed the matter with PIC.
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 (B) Leak pipe etc. not imminent threat - Handwashing sink: Observed a cold water faucet leaking. See line 10. Repeat.
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.
5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair. - Observed the dumpster door open and the top lid missing; which needs replacement. Discussed the matter with PIC.
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.
2-103.11(A)-(P); Priority Foundation; Lack of Managerial Control: PIC is not a Certified Food Protection Manager and is not knowledgeable in Food Code requirements. Failure by the PIC to ensure employees are complying with Food Code requirements. Food handling staff lacking training in use of food probe thermometer; proper handwashing; when/how to clean out juice dispenser; and approved variance methods for using 2-comp sink to wash/rinse/sanitize dishes is not posted and not followed. PIC to ensure EMPLOYEES are following Food Code requirements through daily oversight of the EMPLOYEES. CDI- Food Code requirements explained to PIC during inspection and educational materials provided. Increase training of staff.
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 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
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; Food handler observed eating; then not properly washing hands at handwashing sink before returning to duties. Wash hands After touching bare human body parts; After using the toilet room; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; or eating; After handling soiled EQUIPMENT or UTENSILS; When switching between working with raw FOOD and working with READY-TO-EAT FOOD; Before donning gloves for working with FOOD; and After engaging in other activities that contaminate the hands. CDI- PIC educated on requirements.
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.
4-501.114; Priority; Approved variance for use of 2-comp sink to wash/rinse/sanitize dishes is properly posted; but the method approved that is also required to be posted is missing. Sanitizer concentration too low at the 3-comp sink in active use; measured at 0ppm quat. Sanitizer bin mostly empty so changed out; but still measured dispensing 0ppm quat. Observed employee washing dishes; with dishes not being submerged in soapy water or sanitizer for the time required; and not properly rinsed. Food staff not trained on use of sanitizer test kit; how to change out sanitizer reservoir (relay on maintanence); or approved variance method for use of a 2-comp sink to wash/rinse/sanitize(method not posted as required). Sanitizer bay stopper not working. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. CDI- Sanitizer bay stopper fixed. Ecolab called to repair sanitizer dispenser. Sanitizer manually remade during 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on spray bottle of Pinesol. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
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; Boxes of waffle mix observed stored on the floor in the kitchen. When asked earlier; PIC stated there were no deliveries today. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Food moved during inspection.
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.
2-402.11; Core; Food employee not wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net. CDI- Hair net added during 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.
3-302.15; Core; Wrapped apples offered in customer self-service area observed with stickers still in place. When asked; employee stated the apples are just wrapped from original box; not washed first. 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. CDI- PIC directed to have apples washed with sticker removed; then re-wrapped in plastic wrap; before returning to self-service area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 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; Stacks of unwrapped uncovered single-service coffee cups stored at self-service counter with drinking surfaces exposed to customer potential touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep single serve drink containers inverted food-side down and in original plastic sleeve pulled up to drinking surface of top cup; in enclosed cup dispenser; or move cups away from customers.
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.
4-501.11; Core; Door seal completely torn apart in reach-in freezer unit. Sanitizer bay drain stopper is not working. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Drain stopper repaired during inspection. Replace the torn door seal.
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; Mold/residue accumulation on the inside of juice dispenser. Food handler stated he has not been directed to clean this equipment; is aware of the cleaning directions posted inside the door of the dispenser; and has not been trained on the cleaning methods. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. Additional training of staff needed.
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; Core; Kitchen handwashing sink cold water faucet does not work. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the faucet so provides hot and cold water.
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.
5-501.115; Core: Loose litter on ground around the dumpsters; including ripped open trash bag. Discarded fabric chairs and folding table also in the dumpster enclosure. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. Remove the litter and discarded items.
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; Floor coving damage with tiles missing by kitchen entrance. Wall damage and caulk pulling apart at the kitchen handwashing sink. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing tiles. [REPEAT]
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)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core -[Repeat] No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Also provided information on how to become a certified food protection manager.
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 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); A Tupperware container was observed inside of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education provided and container was removed.
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); [Repeat] Individual cups of cream cheese in the countertop cooler along the service line were observed holding between 46-48F. TCS being held cold shall be maintained at 41F or less. CDI- Cream cheese cups were moved to the reach-in cooler in the kitchen.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C); Employee observed towel drying dishes after washing. After cleaning and sanitizing; equipment and utensils may not be cloth dried.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Soiled walls observed in the kitchen. 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.
5-501.114; Core - Trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Also provided information on how to become a certified food protection manager.
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.
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 - Boiled eggs on buffet line were 50-59F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR time as a public health control (TPHC) procedure can be used...CDI by discarding eggs by end of inspection. TPHC procedure explained and template provided to PIC. NOTE: Suggest storing boiled eggs in refrigerator and not on counter.
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 - Kitchen refrigerator had some peeling/rusty shelves...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
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.
5-203.14; Priority - No backflow preventer observed on Bunn machine water supply line... The plumbing system must be protected from backflow of a solid; liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement. Install required double check valve on Bunn machine water supply line.
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.
6-201.11; Core - A cloth (not easily cleanable) was laid out on floor by kitchen 2-comp sink floor drain to catch splashes...Floor coverings shall be made of materials that are smooth and easily cleanable...Remove cloth from floor. Consider placing a PVC type guard by drain to keep water from splashing onto floor. ; 6-501.12; Core - In remote room where food service establishment's food is stored in a refrigerator and freezer; the flooring was very soiled and stained...Physical facilities shall be kept clean...Increase cleaning frequency of flooring in remote room.
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.