notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); The PIC does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- list if available resources provided.
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.
3-302.11; Priority; A package of raw ground beef found stored with ready-to eat deli meats. Food shall be protected from cross contamination by separating raw animal foods away from ready-to eat foods. CDI- raw beef rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-904.11(B); Spoons in the self-service area was observed being stored mouth contact portion up. Knives; forks; and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. CDI- spoons were removed and stored handle side up.
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.
4-601.11(C ) ;[Repeat] Dust accumulation present and cleaning needed along the shelving throughout the kitchen. Debris observed in the bottom of clean dish storage containers. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Employee personal items (coat; purse; etc.) was observed being stored on top of clean dishes. Designate and use an area for the orderly storage of employees' clothing and possessions. CDI- personal items removed and dishes sent back to be cleaned.
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.
6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink in the dish area. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels were provided.
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.
3-304.15(A) ; Priority; Employee observed touching their nose and other parts of their face with gloved hands but did not change gloves or wash hands before returning to handle clean dishes. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and employee changed gloves; washed their hands and cleaned the container again.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; The slicer last used yesterday was observed with food debris along the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- slicer was cleaned 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.
3-501.18; Priority; Several containers of salsa mix (with cooked garlic and onions) were observed being held since (9/14) and well beyond 7 days. After further discussion with the PIC; all of the tomato based sauces are made using this mix. Tomato sauce and marinara sauce were dated incorrectly with 9/23 (the day it was blended together) and should have been dated by the date of the oldest ingredient. Anchovies (9/5) were also being held beyond 7 days Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- all food items were voluntarily discarded by PIC. Education was also given on how to properly date mark TCS food items. 3-501.17; Priority Foundation; A few TCS food items (pasta; pesto; atomic sauce and marinara sauce) prepped several days prior were observed without dates. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates within 7 days were added and all other food items were voluntarily discarded by 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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A); Priority Foundation; Facility is making Caesar dressing with raw shelled eggs but does not have a consumer advisory statement on the menu indicating raw ingredients. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. CDI- menus are in the process of being updated and will be verified at the next inspection. A consumer advisory template was left with PIC to use.
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.
4-601.11(C ) ; Dust accumulation present and cleaning needed along the shelving throughout the kitchen. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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; A few holes observed in the walls where the previous dish machine was located. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12; Cleaning needed along the floors/ walls (baseboards) throughout the kitchen. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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) Maintain TCS foods in cold holding at 41F or less. -PFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Food items on pizza make line/reach in over 41F (see temp list). Ambient temp 49F. CDI: Items over 45F discarded others moved to 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.
3-304.14; Core; Wet cloths shall be stored inside sanitizer water when not in use. Wet cloths sitting on side of buckets.
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.
4-703.11; Priority; Hot water dish machine not reaching 160F. Hot water sanitizing machines shall reach 160F. CDI: PIC set up 3 comp with sanitizer and called maintenance prior to REHS departure. 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.
4-501.112; Priority Foundation; The hot water sanitizing dish machine is only reaching 156F. The temperature of the fresh hot water sanitizing rinse may not be more than 194F or less than 165F. Verification Required- EHS will return on Wednesday; January 17; 2024to verify machine is working properly.
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.
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; Meatballs and grilled chicken in the lowboy cooler were holding at 43F. Alfredo sauce and creamy artichoke sauce was between 44-45F in the glass door reach-in cooler. TCS foods being held cold shall be maintained at 41F or less. CDI-food items were cooled 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.
3-501.17; Priority Foundation; Several containers of roasted garlic were found without dates indicating when it was made. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- known dates added.
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.
3-302.12; Core; Two bins of flour observed without labels. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.