2-401.11 (A); Employee observed with an uncovered beverage on the line. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI- lid was added.
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.
5-205.11; Priority Foundation; Strainer inside handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI: Items moved. Repeat.
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.
6-501.11; The flooring is in need of repair. The owner stated that the floors are scheduled to be done on next week. 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.
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.
5-205.11; Priority Foundation; Strainer inside handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI: Items moved. Repeat.
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.
6-501.12; Core; Cleaning needed of floors and walls throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC not a certified food protection manager. At least one employee shall be 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.
5-205.11; Priority Foundation; Cup and strainer inside handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI: Items moved. Repeat.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Gnats in kitchen. Seek more aggressive controls.
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.
6-501.12; Core; Cleaning needed of floors and walls throughout establishment. 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Written Procedures for the clean up of vomit and diarrheal events are not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. CDI- guidance material provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11; Priority Foundation; A strainer basket observed inside of the handwashing sink in the back prep area. A handwashing sink may not be used for purposes other than handwashing. CDI- basket 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.
4-501.114; Priority; The quaternary ammonium sanitizer at the 3-compartment sink is testing at 0ppm. A quaternary ammonium solution shall have a concentration between 200-400ppm. CDI- chlorine sanitizer will be used with a concentration between 50-100ppm. Test strips were given and instructions on how to properly mix.; 4-702.11; Priority; Pans observed being washed in the prep sink instead of the 3-compartment sink and were not sanitized. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI- education given and pans were washed; rinsed and sanitized in the correct sink.
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; Roasted tomatoes; onions and serrano peppers for salsa were holding at 45F in the reach-in cooler. TCS foods shall be maintained at 41f or less. CDI- food was placed on an ice bath to rapidly cool.
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; [Repeat] Several TCS foods in the prep cooler bottoms and standing fridge; such as pico; salsa; and cut cabbage; chicken; steak; pork; black beans; and cooked mushrooms did not have date marks on them. TCS/hazardous foods shall bare a date mark indicating the date prepared; date removed from manufacturer packaging; or date of discard. CDI - Known dates were 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A can of raid and several cans of glass cleaner were observed being stored above Ziploc bags in the storage room. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning. CDI- chemicals removed.
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 was observed sitting on top of a menu on top of the water heater in the kitchen. During pauses in food preparation or dispensing; food preparation utensils shall be stored In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD).
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-301.12; Priority Foundation; Dishes observed being washed in the prep sink. A sink with at least 3 compartments shall be provided for manually washing; rinsing; and SANITIZING EQUIPMENT and UTENSILS. CDI- education given on where to wash; rinse and sanitize. Dishes rewashed in the proper sink.
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; The shelving in the back prep area has some residue accumulation present and are in need of cleaning. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency of these items.
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; Core; Employee personal items (bags; etc.) observed being stored on the shelf with food and above the prep area. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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.