notedCode 4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside deli cold and hot food display cases and door tracks. Heavy grease build up on hood filter panels. The nonfood-contact surfaces of equipment shall be kept free of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside deli cold and hot food display cases and door tracks. Heavy grease build up on hood filter panels. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. Cleaning continue to improve.
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 walk in cooler and freezer floors are soiled with debris and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. 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 4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside deli cold and hot food display cases and door tracks. The nonfood-contact surfaces of equipment shall be kept free of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside deli cold and hot food display cases and door tracks. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. Cleaning continue to improve.
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 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 items are damaged or soiled and shall be cleaned and/or repaired or replaced: hood system soiled with grease and splatter; walk in freezer door broken causing excessive ice build up; and food debris built up behind and under cooking equipment.
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.
3-501.16 (A)(2) and (B); Priority; Several TCS foods (time/temperature controlled for safety foods) in the cold hold display unit were observed well above proper temperature (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- all product was voluntarily discarded. A work order was placed for this unit. Do not store TCS foods here until unit is maintaining proper temperature. Full points taken for repeat violation.
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.
3-501.18; Priority; Cut roast beef was incorrectly dated with 4/28 date. Ready-to-eat; TCS foods shall be discarded when they have exceeded their 7 day time window. The day of initial opening from a commercial package shall count as day 1. Ensure packages of ready-to-eat TCS food are properly dated once opened. CDI- discussion with PIC who will ensure new employees date product appropriately. Educational moment. Label was corrected with the correct date. Date was known. All other date marking observed compliant. No points taken today.
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.
3-304.12 (A); A ladle handle fell into a container of marinara sauce in the reach-in unit. In-use utensils used on TCS food must be stored with handles above the food and top of the food container. CDI- ladle removed. 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.
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; Some food debris observed inside bottom of deli display units. One fan cover inside reach-in unit below deli counter had some dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. Cleaning has significantly improved since previous inspection. Full point 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.
6-501.11; Core; The wall next to entrance of walk-in freezer is damaged. Physical facilities shall be maintained in good repair. Repair the wall. Work order is already pending. Full point 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.
6-301.12; Priority Foundation; Two of three handwashing sinks were without paper towels. Each handwashing sink shall have disposable towels or a hand drying device. CDI- towels replaced.
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.
3-501.16(A)(1); Priority; Red potatoes in the hot holding display unit measured under 135F. Maintain TCS foods in hot holding at 135F or above. CDI- potatoes were brought to be reheated in the oven. These were in the hot hold unit less than 4 hours according to PIC. All other items observed sufficiently hot. 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.
3-501.16 (A)(2) and (B); Priority; Several TCS foods (time/temperature controlled for safety foods) at the salad bar were observed well above proper temperature (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- all product was voluntarily discarded. A work order was placed for the salad bar. Do not store TCS foods here until unit is maintaining proper temperature. Full points taken for repeat violation.
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.
3-501.18; Priority; Cut turkey with a discard date stamp of 11/13 was observed in the deli drawer unit. Ready-to-eat; TCS foods shall be discarded when they have exceeded their 7 day time window. The day of initial opening from a commercial package shall count as day 1. CDI- turkey voluntarily discarded.
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.
3-304.14(E); Core; Several sanitizer buckets were stored on top of equipment/shelving containing single-use articles and directly on top of blast chiller. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. CDI- buckets moved to appropriate locations.
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.
4-501.11; Core; Walk-in freezer door is broken causing extensive ice accumulation inside the unit around the entrance. This prevents easy cleaning and poses contamination risk to food. The metal frame of the sliding glass door to hot hold display unit is missing/broken. Equipment shall be kept in good repair. Repair/replace doors. Full point may be taken for repeat violations.
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; Extensive food debris observed inside bottom of deli display units. Dusty fan covers inside reach-in unit below deli counter and walk-in cooler. Food residue observed in and around sliding glass door frame of hot hold display unit. Oily residue present on storage shelf near fryer.The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. 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.
5-205.15; Core; The left side faucet handle at three compartment sink is leaking. Maintain a plumbing system in good repair. Repair this faucet handle. No point taken.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.11; Core; Wall corner at entry to dish washing room is coming apart. Physical facilities shall be maintained in good repair. Repair/replace this plastic corner cover. Full point may be taken for repeat violations in the future.
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.
4-601.11 (A); Priority Foundation; Some minor food residue observed on the meat slicers. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. Normal cleaning was disrupted last night due to the fire at the chicken fryer. CDI- slicers fully cleaned and sanitized. No points 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.
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; Several TCS foods (time/temperature controlled for safety foods) in the deli to-go case were observed well above proper temperature (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- all product was voluntarily discarded. It could not be determined exactly how long food was out of temperature. Ambient air of this to-go case was near 50F. After discarding food; the ambient temperature went back down to 39 - 41F. Defrost cycle may be malfunctioning. A work order was placed. Facility has plenty of other refrigeration. Full points taken for repeat violation.
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
3-305.11; Core; Extensive frozen condensation/frost observed on opened boxes of frozen peas; tortillas and other food in the walk-in freezer. Frozen condensation is accumulating near the door due to a broken door heater for which a work order has been placed. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. CDI- boxes were closed and moved away from the door.
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; Broken door heater in the walk-in freezer is causing extensive ice accumulation inside the unit. This prevents easy cleaning and poses contamination risk to food. Equipment shall be kept in good repair. Work order is pending. 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.
6-501.12; Core; The floor under the rotisserie ovens is soiled. FRP wall behind three compartment sink is soiled with black residue. Physical facilities shall be maintained clean. Increase cleaning frequency of these areas. ; 6-501.11; Core; Wall corner at entry to dish washing room is coming apart. Physical facilities shall be maintained in good repair. Repair this plastic corner cover.
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; Several TCS foods (time/temperature controlled for safety foods) in the deli case were observed above proper temperature such as pasta salad and coleslaw. Cooked chicken and carrots in the grab and go display unit were holding above 41F as well. TCS foods shall be maintained at 41F or below in refrigeration. Ensure TCS foods that are placed in grab and go display units are already at 41F or below. CDI-deli salads were brought to the blast chiller to rapidly cool. Foods in the grab and go unit were placed in the freezer to cool down. All foods were not out of temperature for more than a few hours.
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.
4-903.11(A); (B) and (D); Core; Multiple metal pans were observed stacked wet in the clean equipment area. After cleaning and sanitizing; equipment shall be placed in a self-draining position that allows air drying. This has been an ongoing issue in the past. Optimize shelving space in the dish drying area to properly dry equipment.
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; The inside of the deli case behind sliding doors has extensive food debris accumulation. Fan covers inside the reach-in units have heavy dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food debris and other residues. Increase cleaning frequency. Full point assessed for 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.
3-501.16(A)(1) ; Priority; Chicken tenders; carrots and mashed potatoes in the hot holding display were observed well below 135F (see temp chart). TCS (temperature controlled for safety) foods shall be held at 135F or above when held hot. CDI- items voluntarily discarded. Ensure all parts of this unit are functioning properly and monitor food temperatures throughout the day. Alternatively; foods may be kept on a 4 hour time limit with approved written procedures.
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
7-202.12; Priority; Quat sanitizer at the three comp sink was measured over 500ppm. Manufacturer directions state a use concentration of between 150 and 400ppm. Poisonous or toxic materials shall be used according to manufacturers directions included in labeling. CDI- Quat diluted during inspection.
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.
3-302.12; Core; A single bin of flour was missing a label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- label added. No point taken today.
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.
3-304.14; Core; A sanitizer bucket was observed stored next to a stack of unwrapped single-use trays. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; single-use articles; linens and equipment. Manager to find a suitable location for these buckets. 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; The inside of the deli case and reach-in unit below the sliding doors has extensive food debris. Fan covers inside the reach-in units have heavy dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food debris and other residues. Increase cleaning frequency. Full point assessed for 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.