4-602.13 Nonfood Contact Surfaces (C) Detail clean exteriors and underneath equipment. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised.***REPEAT VIOLATION***
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) The following areas are damaged and shall be repaired: severely receding tile grout and peeling/worn paint exposing wall construction materials and baseboard wood. Physical facilities shall be maintained in good repair.***REPEAT VIOLATION***
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.
4-602.13 Nonfood Contact Surfaces (C) Detail clean exteriors and underneath equipment. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) The following areas are damaged and shall be repaired: severely receding tile grout and peeling/worn paint exposing wall construction materials and baseboard wood. Physical facilities shall be maintained in good repair.***REPEAT VIOLATION***
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 6-501.111 Controlling Pests (Pf) Some flies observed in kitchen area. Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Some flies observed in kitchen area. Keep the premises free of insects; rodents; and other pests. Review and revise insect control plan as needed. ***WILL RETUNR TO VERIFY WITH IN TEN DAYS***
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 3-304.12 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) Spoon was buried in the pico de gallo. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. The spoon was removed from the pico de gallo. ***REPEAT VIOLATION***
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 4-101.19 Nonfood-Contact Surfaces (C) 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The walk in freezer floor is lined with card board and has excessinve ice build up on the evaporator fan drain pipes. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
4-101.19 Nonfood-Contact Surfaces (C) 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The walk in freezer floor is lined with card board and has excessinve ice build up on the evaporator fan drain pipes. 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. Equipment shall be maintained in good repair.
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.
4-602.13 Nonfood Contact Surfaces (C) Cutting boards and food prep surfaces are soiled. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the listed surfaces.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) The following areas are damaged and shall be repaired: severely receding tile grout and peeling/worn paint exposing wall construction materials and baseboard wood. Physical facilities shall be maintained in good repair.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304.11 Mechanical - Ventilation (C) The kitchen area is excessively hot. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat and steam. Inspect ventilation and exhaust for possible 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.
4-501.114; Priority; The warewashing machine; in-use during inspection; was observed with 0ppm chlorine residual. 50 - 200ppm is the needed concentration. Chlorine was not coming into the machine. CDI- third compartment of the sink was filled with chlorine sanitizer at 200ppm and all dishes/equipment were sanitized in this solution after going through the warewashing machine. PIC to contact AutoChlor for repair. Use three compartment sink to sanitize equipment until machine is repaired. Verify concentration using the appropriate test kit.
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; Two spray bottles with different chemical cleaners were observed without labels. Label all working containers used to store toxic materials taken from bulk supplies. CDI- labels added.
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.
3-304.14(B); Core; A wet wiping cloth was observed on a cutting board upon arrival. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- cloth was moved to a sanitizer bucket. 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.
3-304.12 (A); Core; Observed several tongs in the grill cooler drawers stored inside containers of food like raw meats and cut veggies. Handles were in direct contact with the food. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- tongs moved to individual buckets on the makeline. The use of these tongs was a solution to employees needing to change gloves at the grill frequently when dispensing foods. If handles become contaminated; this would defeat this purpose. Spoke with PIC about proper use of utensils and their storage.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C); Core; Observed a stack of aluminum trays on a top shelf above the serve line stored outside their package with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- trays were inverted. No point taken.
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; Green coated metal shelving in the warewashing and dry storage area is chipping and rusting. This prevents effective cleaning. Equipment shall be kept in good repair. Replace this shelving in the near future. The bottom portion of the shelf nearest to the sprayer arm is so badly rusted that the metal is flaking off.
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.
3-304.15; Priority; Observed an employee retrieve several different raw meats including shrimp; sausage and beef from the grill cooler drawer; wipe gloves on a cloth held at the waistband and continue working. Single-use gloves shall be discarded after a task is complete or any time they are damaged or soiled. CDI- employee instructed to discard gloves and wash hands. Discussed grill operation with PIC and encouraged the use of utensils such as tongs for each type of raw animal food to avoid contaminating gloves and needing to wash hands frequently. Do not wipe gloves on a cloth and keep this cloth on a waistband as this is a cross contamination risk and generally unsanitary. Cloth was placed with dirty linens for cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Observed a brown residue at the base of the drainboard above warewashing area. Sinks and drainboards shall be cleaned as often as necessary to prevent recontamination of equipment and if used; at least every 24 hours. Increase cleaning frequency.
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.
6-501.11; Core; Observed white paint peeling from the door frame at the entrance to the hallway leading to walk-in coolers and dry storage area. Physical facilities shall be kept in good repair. Repair this door frame. No point taken today.
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.
3-302.11; Priority; Observed raw chicken above cooked pork and raw pork in the walk-in cooler. Raw scallops also observed above cooked pork. Repackaged; raw chicken was placed above raw pork and scallops in the freezer. Raw animal food shall be separated to prevent cross contamination during storage. Store according to final cook temperature and reference educational storage poster provided. CDI- foods rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; A single container of cooked rice in the hot box was observed just below proper hot holding temperature (see chart). TCS foods held hot shall be at least 135F. CDI- rice was reheated to 165F for continued hot holding. Rice was cooked not long prior to inspection. All other hot holding temps were compliant. No points taken today.
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; A spray bottle of bleach solution was observed without a label. Poisonous or toxic materials taken from bulk supplies shall be clearly and individually labeled with the common name of the material. CDI- label added. Full points may be taken for repeat violations. ; 7-202.12; Priority; Observed Ortho Home Defense Max insecticide and an Ortho Ant powder in the facility today. Both labeled for residential use only. Poisonous or toxic materials shall be used according to the manufacturer's instructions included in labeling and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- use will be discontinued and insecticide brought home with PIC.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Two small; live roaches observed on the floor near back storage area. The premises shall be kept free of insects; rodents and other pests. Utilize approved methods of pest control and keep facility clean to control pests. PIC stated Orkin had just serviced the establishment on April 25th and provided invoice.
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.
4-501.11; Core; The lower green-coated metal shelving in the walk-in cooler is peeling and rusting. Metal shelving in the chemical storage and warewashing area is also rusting. This is a cleanability issue. Equipment shall be kept in good repair. Replace shelving in the near future. No point taken today.
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; Fan covers in the small reach-in cooler where salsa is stored are dusty. Some dust and residue observed around walk-in fan covers as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.
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; The garbage receptacle outside is missing a lid and is in poor repair. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Replace garbage receptacle. No point taken today. ; 5-501.114; Core; Drain plug is missing on garbage receptacle (same one missing the lid). Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place.
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.
5-205.11; Priority Foundation; Observed a cup and a large kitchen utensil stored in the basin of two separate handwashing sinks upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed. Utensil and cup brought to dish area for cleaning.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of bleach solution was observed without a label. Poisonous or toxic materials taken from bulk supplies shall be clearly and individually labeled with the common name of the material. CDI- label added.
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; The ice scoop handle in the drink prep area was observed laying in the ice bin. Keep handle above the ice when not in use or store outside the ice bin on a clean surface. No point taken today.
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.