notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Make-Line Refrigerators are not clean. Vents along the top have unclean debris. Remove lids for regular cleaning. Use cleaning brush to remove build-up from surfaces above the uncovered pans of foodCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Make-Line Refrigerators are not clean. Vents along the top have unclean debris. Remove lids for regular cleaning. Use cleaning brush to remove build-up from surfaces above the uncovered pans of food; including vents. Clean the refrigerators as often as needed to prevent accumulation of debris. . . Cutting boards are not clean. Take the cutting boards to the ware washing sink at least every 4 hours for cleaning and sanitizing. Cleaning of the refrigerators and cutting boards was directed 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.
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; Cold Holding (P) Make-Line Refrigerator on the right: Swiss Cheese 45F; Shredded Cheese 43.7F; Diced Tomato 41.8F; Corn 41.8F. Make-Line Refrigerator on the left: Meat Sauce 60F; Steak 45F. Use your thermometer to check food temperature regularly (recommend 3 times / day). Use rapid cooling methods adjust position in the refrigerator if it helps. Service Technician Nick will be requested to clean and service the refrigerators tomorrow. Meat sauce was removed from the refrigerator and added to an ice water bath for rapid cooling. We discussed rapid cooling methods such as submerging sealed zip-loc bag into ice water; storage in the freezer or storing in the back position in the refrigerator directly in front of the vent. Power was interrupted earlier today and refrigerators may still be recovering from the power outage.
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 3-501.13 Thawing (Pf) Ready-to-eat steak is thawing in the sink. When possibleFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Ready-to-eat steak is thawing in the sink. When possible; thaw inside the refrigerator. When thawing in the sink; have the package submerged in a pan of water with water also continuously flowing over it. Very importantly; the temperature of the ready-to-eat food (such as steak) shall not rise above 41 degrees F during the thawing process. Steak was temperature-checked to be 40 degrees F in the center and was moved to the refrigerator.
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.
5-205.11 (B) Handwashing Sink has a water pitcher and tray stored at it. Keep the handwashing sink clear of storage and available for use. Items shall not be stored within the splash zone of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. Consider adding a splash guard to the right. Water pitcher and tray 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 4-903.11 (A) Absorbent cloth towels are used on the surfaces below and to the right of the microwave. The towels are not clean and utensils are stored on them. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Absorbent cloth towels are used on the surfaces below and to the right of the microwave. The towels are not clean and utensils are stored on them. Store cleaned equipment; utensils; pans; blenders in a clean; dry location; on a washable surface. Remove towels from the prep surface and utensil storage area. Assure blenders and utensils air-dry.
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 Good Repair - Equipment (C) Drawer on the table has damaged; missing handle component. Maintain equipment in good repair. 4-501.12 Cutting Surfaces (C) Cutting boards on the make line refrigerators are rough; textured; deteriorating; not smooth. Remove the rough portion of the cutting boards to restore a hard; cleanable finish.
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; 3-compartment sink and shelves above it are not clean. Three compartment sink shall be cleaned daily. Move the items stored on the right drainboard for cleaning.
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.
6-501.12 Cleaning Frequency (C) Electrical cords and components where eggs are cooked and near the coffee maker are not clean. Maintain walls and attachments 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.
6-301.12; Priority Foundation; No paper towels at back handsink near the cooking grill and 3-compartment sink. Each handwashing sink shall be supplied with individual disposable towels or other approved system. Paper towels added to sink during inspection. 6-301.11 Handwashing Cleanser; Availability (Pf) No SOAP is available at the handwashing sink closest to where employees enter the kitchen are actively cooking hamburgers. Handwashing sink needs to be used upon arrival to the kitchen; before putting on gloves and after working with raw ground beef. Handwashing sinks shall have soap. Dish Detergent was added to a squirt bottle today and added to the rim of the handwashing sink to support handwashing.
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.
4-601.11(A) Food Preparation Sink is not clean and has black build up in the corner and unclean film coating surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent and scrub pad to the clean the sink after each use. Dish Detergent was applied to the sink and drainboard during today's inspection to start the cleaning process.
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 7-201.11 Separation - Storage (P) Spray Bottles of chemicalsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Spray Bottles of chemicals; cleaners are stored with clean utensils. Store cleaners; chemicals in separate designated location. Three Spray bottles were removed from the shelving with clean pans and utensils today.
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.
4-302.12 Thermometer is not functioning. No thermometer is available today that can accurately measure the cooking temperature of the hamburger patties. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Digital Thermometer was brought from the cafe inside the building to use for hamburgers and refrigerated food until new thermometers are ordered.
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 Good Repair - Equipment (C) Drawer on the table has tattered white tape. Repair the drawer by adding the missing component / handle. Guard against having tape that is not a washable surface and may hold viruses. Maintain equipment 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; 3-compartment sink and attachments are not clean. Three compartment sink shall be cleaned daily.
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) Refrigerator near the grill / stove is not clean. Remove the laser film. Remove dark unclean build up. Maintain the refrigerator in clean condition.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Ceiling Vents are not clean. Floor is not clean. Increased cleaning of physical facilities is 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.
notedCode 6-303.11 Intensity - Lighting (C) Lighting is too low. There is only one strip of centrally located lighting in the center fixtures. Light over the make-line refrigerator is not functioning. Restore lighting to provide 50 foot candles of light across the food preparation sinkFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Lighting is too low. There is only one strip of centrally located lighting in the center fixtures. Light over the make-line refrigerator is not functioning. Restore lighting to provide 50 foot candles of light across the food preparation sink; preparation refrigerator; prep table; etc.
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 4-601.11(A) Food Preparation Sink is not clean. Clear the area of unnecessary storage. Use Detergent and scrub pad to clean the sink after use. After cleaning and rinsingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sink is not clean. Clear the area of unnecessary storage. Use Detergent and scrub pad to clean the sink after use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sink was cleaned during today's inspection. . . Make Line Refrigerator on the left is heavily soiled. The lid has black microbial growth and extensive build up. If the refrigerator lid cannot be effectively cleaned; it shall be replaced. Refrigerator lid was removed today to contact manufacture for suggested correction and clean the lid. Both flip top refrigerators need cleaning.
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 3-305.11 Food Storage - Preventing Contamination: Flip Top Refrigerator on the left has a lot of food and material built-up under the lidContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination: Flip Top Refrigerator on the left has a lot of food and material built-up under the lid; above pans of food. The lid has wet black material that collects between the blue liner and metal lid. Food storage areas shall be maintained clean and free of material that may drip into or fall into pans of food.
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 Drawer Handle is missing; broken. . . . Make Line Refrigerator Lid with blue liner is loose; not secure; not cleanable. Maintain equipment in good repair. . . Ice Bucket is cracked and was discarded during today's 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.
notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment ware washing sink is not clean with unclean build-up coating the sanitizing compartment. Daily cleaning of the sink is 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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Shelves and surfaces throughout the kitchen are not clean. Clean shelves and splash surfaces above the ware washing sink. Clean shelvesCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Shelves and surfaces throughout the kitchen are not clean. Clean shelves and splash surfaces above the ware washing sink. Clean shelves; refrigerators; sign; etc.
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.
6-501.12 Cleaning Frequency (C) Wall above the ware washing sink is not clean. Increased cleaning is 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.
notedCode 5-205.11 Using a Handwashing Sink - Operation and MaintenanceHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance; Priority Foundation; At beginning of inspection front handsink near coffee machine had metal milk steamer cup in the sink. Handwashing sinks shall be maintained readily available for employee use at all times. Container removed from sink during inspection. 6-301.11 Handwashing Cleanser; Availability; Priority Foundation; Back handsink soap dispenser very low and a small amount of soap dispensed when EC washed hands. Hand soap shall be readily available at each handwashing sink. Small pump soap dispenser added to sink 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.
3-501.13 (A); (B); (C ) Use approved thawing methods; Priority Foundation; Two containers of frozen avocado in prep sink with running water and water at 96F. Avocado on top at 41F and package on bottom still frozen at 34F. Best practice to thaw foods under refrigeration overnight; but when needed quicker ensure foods are in submerged water with cold water running at 70F or below. Do not use hot water to thaw foods. Avocado moved to reach-in cooler during inspection.
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 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; Dried spinach and food debris along the bottom of the inside of the smoothie flip top cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Much improvement on other non-food contact areas of cleaning and brand new can opener has been added to facility. Full points not 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.
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; Can opener holder and outside portion soiled with residue buildup; and shelf holding honey and dry storage has some spilled honey on two of the shelves. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Can opener moved to three compartment sink during inspection to clean and manager stated he will clean holder 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.
6-501.12; Core; Floors under reach-in coolers have food debris and residues. Drain under three compartment soiled with residue buildup. Much improved cleaning on walls; and other areas on previous inspections. No soiled walls today. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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.
3-501.18; Priority; Chicken nuggets in front make line cooler dated 4/5 and chickpeas with date at 10 days. Ready-to-eat TCS(Time/Temperature Controlled for Safety) foods shall be held at 41F or below for maximum of 7 days excluding time in freezer. Chicken nuggets are removed from the freezer and not placed back into freezer. Foods voluntarily discarded during inspection. Ensure prepared ready-to-eat foods do not exceed 7 days.
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.
4-501.12; Core; Several cutting boards and cutting boards on make line prep area heavily scratched and stained. 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. Resurface or replace cutting boards.
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.
6-501.12; Core; Floors under reach-in coolers have food debris and residues. Wall behind three compartment sink needs to be cleaned. Improved cleaning on walls in other areas from previous inspection. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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; Sides of equipment; and make line flip top coolers soiled with residue buildup and food debris. nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Clean these areas more frequently.
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.
6-501.12; Core; Floors under reach-in coolers have food debris and residues. Walls in back area and near dry storage areas soiled with splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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.