notedCode 4-601.11(C ) Grease build up inside the fryer door. 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(C ) Grease build up inside the fryer door. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. CDI-The grease was removed during the 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
7-204.11 Priority: Quaternary ammonium is over 400ppm of quaternary ammonium at the sanitizing vat at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration once REHS spoke to 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.
2-303.11 A food service employee is wearing a watch. Food employees shall not wear jewelry on hands or arms only a wedding band can be worn on hands. Employee removed watch once REHS spoke to him.
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.
6-301.11 Priority foundation: No hand soap at the hand sink in the men's restroom. Provide hand soap at hand sinks. Soap was provided once REHS spoke to PIC. 6-301.12 Priority foundation: No paper towels at the hand sink in the men's restroom. Provide paper towels at hand sinks or provide a hand dryer. Paper towels were provided once REHS spoke to PIC.
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 ) Lettuce is 54FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2 ) Lettuce is 54F; potato salad is 45F; chicken is 51F in the prep refrigeration units. Maintain TCS foods in cold holding at 41F or less. The TCS food in this refrigeration unit 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled bleach in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. The bleach was labeled once REHS spoke to 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.
notedCode 2-303.11: An employee that is handling food is wearing a bracelet. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11: An employee that is handling food is wearing a bracelet. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. This employee removed his bracelet once REHS spoke to PIC.
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.
notedCode 4-601.11(C ) Grease build up on the side of the fryers. 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(C ) Grease build up on the side of the fryers. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.
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.
2-301.15 Where to Wash (Pf) A male employee went outside and then came back into the kitchen without washing his hands. The employee went on to touch dishes and other items before washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI.. The employee was instructed on when proper handwashing is to occur. The employee was properly washing his hands before the end of 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.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P A pan of cut sweet potatoes were stored under the raw chicken. Foods must be stored according to the final cook temperature. CDI.. The pan of cut sweet potatoes were placed above the raw chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were being handled by an employee who went outside and did not wash his hands. Clean dishes must be handled in a manner to prevent contamination. CDI... The dishes were placed back at the three compartment sink to be washed again.
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.
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; Mac and Cheese in the walk-in had temperatures that ranged from 46F to 44F. Jerk Chicken was in the walk-in cooler was 52F. The food items were cooked yesterday. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were placed in the trash can.
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; Yams were cooled down to 80F and covered up. Jerk Chicken were cooked yesterday and cooled down to 52F and placed in deep pans. Mac and cheese was cooled down to 46F and then placed in double plastic. Once food falls below 135F the cooling method must start. Food has 2 hours to go from 135F to 70F. Food has four hours to go from 70F to 41F or below. Food items must be cooled by using the following methods: Food can be placed into shallow pans; separating food into smaller portions; using heat transfer equipment; adding ice as an ingredient; using an ice bath. The yams were placed into smaller portions. The other items were placed in the trash.
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; A container of fish was left in a pan to thaw. Food must be thawed by using the methods: As a part of the overall cooking process; in the cold hold units; under running water not to exceed 70F. CDI... The fish 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.
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; There was a bottle of cleaner stored on the deli paper box. Single service items must be stored where they are not exposed to any form of contamination. CDI.. The bottle of cleaner was moved away.
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 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; Clean around the cooking equipment. Equipment shall be kept free of an accumulation of dust; dirt; Food residue; and other debris.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Red Beans and Rice were cooked and cooled down to a temperature of 152F and placed in a deep pan and covered up. Food items must be cooled by using the following methods: placing foods into shallow pans; Separating the food into smaller portions; using heat transfer equipment; adding ice as an ingredient; using an ice bath. CDI.. The food items were placed into smaller portions to cool down.
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
3-305.12; Core; In the walk-in cooler there was food stored on the floor. Food must be stored in a manner to prevent contamination. Food must be stored at least 6 inches above the floor.
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; There were several shelves in the kitchen that were starting to rust. Equipment must be 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The sanitizer solution compartment on the three compartment sink had lots of build-up in the sink. Clean the sink throughout the day at a frequency necessary to prevent recontamination of Equipment and Utensils. CDI.. The sanitizer sink was cleaned out.
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; Clean the gaskets on the cold hold units. Clean around the cooking equipment. Clean the shelves in the cold hold units. Equipment shall be kept free of an accumulation of dust; dirt; Food residue; and other debris.
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.