4-601.11 (A); Priority Foundation; Plastic containers that were deemed clean still had food debris on them and a white powdery substance.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be cleaned.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(4)(5); Priority; Observed multiple rotisserie chickens at front hot hold station that was 1.5 hours past the 4 hour time hold.- When using TPHC; items shall be discarded after the set time is complete.- CDI; items were voluntarily discarded
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core - Bottles of water and cooking oil were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
4-903.11 (A); (B); and (D); Core - (REPEAT) Several clean food containers and pans were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate stacked containers and completely air dry before stacking.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(4)(5); Priority; Observed multiple rotisserie chickens at front hot hold station that was 1.5 hours past the 4 hour time hold.- When using TPHC; items shall be discarded after the set time is complete.- CDI; items were voluntarily discarded
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core - Bottles of water and cooking oil were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
4-903.11 (A); (B); and (D); Core - (REPEAT) Several clean food containers and pans were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate stacked containers and completely air dry before stacking.
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 (A); Priority Foundation; Many metal pans that were deemed clean still had food debris on them and had a greasy feel.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be cleaned.
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 - Parts of some rotisserie chickens at hot hold were below 135F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating chicken
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; REPEAT. Observed multiple items (see chart above) that was above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items voluntarily discarded.
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 - (REPEAT) Several clean food containers and pans were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate stacked containers and completely air dry before stacking.
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 (A); Priority Foundation - Many white flat trays on speed racks in market area had dried food debris/liquid on them (not used yet today); and some knives and some food containers were soiled but stored as clean. Metal stemmed food probe thermometer had soiled probe but was stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink to be cleaned; and cleaning probe thermometer. NOTE: Sheet trays for food products and other utensils/containers must be washed; rinsed and sanitized at end of each day. They must not be kept soiled overnight.
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 - Parts of a few hot dogs in pan on grill top were below 135F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating hot dogs.
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 - (REPEAT) Several sealed packages of ribs were at 59-61F in cart in market area and 80-86F in food prep sink (no active preparation taking place)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating and/or preparing ribs.
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 - Many packages of smoked (cooked) salmon in open refrigerated display case had no dates. Andouille sausage (cooked) in see-through display case had no date...Refrigerated ready-to-eat TCS* foods kept more than 24 hours shall have dates...CDI by providing dates for foods or voluntarily discarding them.
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.
3-501.13 (A); (B); (C ); Priority Foundation - Observed several sealed packages of raw ribs in warm standing water (86F) in food prep sink...To properly thaw TCS* foods; thaw in refrigerator at 41F or less OR completely submerged in water in container with cool water (70F) or less running over food; with sufficient velocity to float off loose particles into an overflow (water to flow over sides of container); OR as part of the cooking process OR in microwave oven followed immediately by conventional cooking...CDI by removing ribs from water and preparing them.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - (REPEAT) Several live fruit flies flyring around in rear store mop sink/can wash area and by wall opening to trash compactor...The premises shall be free of insects...Rid the facility of flies using methods approved for food service establishments.
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.
3-304.14(B); Core - A few soiled/moist wiping cloths on table tops...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store in-use wiping cloths as stated above.
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.
4-903.11 (A); (B); and (D); Core - (REPEAT) Several clean food containers and pans were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate stacked containers and completely air dry before stacking.
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 4-903.11(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 - In dry storage area for disposable food trays/containers; some food containers were stored uncovered with food contact sides up; and some stacks of food trays were on floor...Disposable food/beverage containers shall be protected from contamination and at least 6 inches above floor...Cover or invert trays/containers; and store them 6 inches above floor.
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 - (REPEAT) Observed soiled speed racks; shelving (market area and walk-in units); plastic wrap station; knife holders; sliding door tracks of see-through display units; doors of see-thru refrigerated cases; storage drawers; metal table frames under cutting boards; bottom storage areas under see-thru display cases...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
5-501.16; Core - The two meat market handsinks that use paper towels did not have trash cans nearby...Handsinks supplied with paper towels shall have a trash can located near by...Place trash cans at each handsink to dispose of paper towel waste.
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.
6-501.11; Core - A few market wall tiles were damaged...Physical facilities shall be kept in good repair...Repair damaged tiles. 6-501.12; Core - (REPEAT) Observed soiled flooring; walls; ceiling vents (including in bathrooms); vent hood filters over grill and smoker surfaces. Rear store mop sink/can wash walls were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - (REPEAT) In rear store mop sink/can wash; several wet mops were stored in mop sink basin...After use; mops shall be positioned to air dry properly and not soil walls; equipment and supplies...Hang up wet mops so handles are up and mop heads are down; draining into basin below.
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
-501.14; Core - Three compartment sink rinsing and sanitizing sink interiors were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink 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.
3-401.11; Priority - Chicken wings were cooked to final temperature of 154-160F...Chicken shall be cooked to a final temperature of 165F for 15 seconds throughout entire product...CDI by returning chicken wings to oven to cook to proper temperature.
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 packages of ready-to-eat foods prepared in meat market were above 41F in open refrigerated display cases or enclosed units (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or discarding foods at incorrect temperatures.
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.
3-302.12; Core - Bottles of water and cooking oil were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Several live fruit flies flyring around in rear store mop sink/can wash area...The premises shall be free of insects...Rid the facility of flies using methods approved for food service establishments.
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.
4-903.11 (A); (B); and (D); Core - Several clean food containers were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate stacked containers and completely air dry before stacking.
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 4-903.11(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 - Near raw meat cutting/prep table; white pads that are placed on Styrofoam trays were unprotected...Single service disposable food containers/items shall be protected from contamination...Keep pads in original containers/bags or other covered container.
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 - Observed soiled speed racks; storage shelves; plastic wrap station; sliding door tracks of see-through display units; cuber exteriors; doors of see-thru refrigerated cases; blast chiller interior bottoms; refrigerated drawers; bottoms of product display cases (under raw meats/poultry)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
5-501.16; Core - The two meat market handsinks that use paper towels did not have trash cans nearby...Handsinks supplied with paper towels shall have a trash can located near by...Place trash cans at each handsink to dispose of paper towel waste.
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.
6-501.12; Core - Observed soiled flooring; walls; ceiling vents (including in bathrooms); vent hood filters over grill top; sink drain pipes. Rear store mop sink/can wash walls were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - In rear store mop sink/can wash; several wet mops were stored in mop sink basin...After use; mops shall be positioned to air dry properly and not soil walls; equipment and supplies...Hang up wet mops so handles are up and mop heads are down; draining into basin below.
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.
6-301.14; Core - One handsink in meat market did not have a handwashing sign posted...A handwashing sign notifying food employees to wash their hands shall be posted at each handsink used by employees...Post required handwashing sign.; 5-202.12; Core - Hot water at all handsinks in both men's and women's bathrooms did not exceed 72F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
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 - Observed worker handle raw hamburger patties with gloved hands; then handle container of salt/spice with contaminated gloves and then wipe contaminated gloves on clean apron...If use; single use gloves shall be used for only one task such as working with raw animal foods or ready-to-eat foods; used for no other purpose; and discarded when soiled or damaged...CDI by having worker discard soiled gloves; remove soiled apron and wash hands.; 3-302.11; Priority - Containers of baked potatoes were stored near raw meats (no divider in between) in see-thru refrigerated case...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by removing baked potatoes from case.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 - A few packages of ready-to-eat foods prepared in meat market were above 41F in open refrigerated display unit (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by pulling foods at incorrect temperatures and refrigerating or discarding.
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 - Container of feta cheese had date of opening 4-10--more than 2 weeks ago...Ready-to-eat TCS* foods kept at 41F or less shall not be kept more than 7 days after preparation or package opening....CDI by voluntarily discarding feta cheese. NOTE: Feta cheese is not exempt from date marking.; 3-501.17; Priority Foundation - Many cooked/smoked meats in see-thru refrigerated case were not date marked (cooked from day before?)). Baked potatoes in see-thru case were dated with 4-28 pull date (?)...Refrigerated ready-to-eat TCS* foods kept more than 24 hours shall have dates...CDI by providing dates for foods and voluntarily discarding baked potatoes.
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 - Bottles of chemicals were stored next to container of cooking oil. In storage area; many bottles of cleaners were stored above/near clean rolls of butcher paper (used for wrapping foods)...Chemicals; cleaners and sanitizers shall be stored to prevent contamination of food; clean equipment; utensils and disposable food/beverage containers/items...CDI by properly storing chemicals.
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 - Bottles of water and cooking oil were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
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 - By grill area; some disposable food containers; portion cups had food contact sides up. In storage area; bags of disposable food containers were stored on floor...Single service disposable food containers shall be protected from contamination and stored at least 6 inches above floor...CDI by inverting containers and elevating above floor.
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.
4-502.11(A) and (C); Core - Metal butcher paper roll holders were rusty and peeling. Several laminate sheet pans were cracked or chipped...Food service utensils shall be kept in good repair...Discard damaged items and replace as 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Three compartment sink rinsing and sanitizing sinks and back splash were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink 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.
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 - Observed soiled speed racks; storage shelves; plastic wrap station; sliding door tracks of see-through display units; knife holders. Exterior bottoms of several metal sheet pans had grease build-up. Some speed racks had old stickers and sticky residues...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above; remove old stickers where 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core - Some light fixtures in meat market island hot holding station were peeling...Where food and clean equipment/utensils are exposed; light bulbs shall be shielded; coated or shatter-resistant...Replace peeling bulbs with similar coated/shatter-resistant ones.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; A spray bottle was observed mislabeled with an unknown chemical in bottle. The bottle was labeled as a sanitizer but the ingredients did not match the bottle. The chemical appeared to be a mixture of chemical. Smelled like window cleaner - blue color. This is not approved to be used as a surface sanitizer on food contact surfaces. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P CDI: Operator removed bottle from use and poured out chemical into utility sink.
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; Working bottles and containers of water; oils not labeled with contents. Ensure that all working containers are labeled with the contents therein. 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.
4-901.11; Core; The plastic food containers were stacked wet on the storage rack. Increase drying areas to provide space for air drying of equipment and utensils. After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with 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.
4-602.13; Core; The nonfood contact areas of the tracks on the displays; knife holder; under cutting boards are accumulated with debris. Ensure that all non food contact areas are maintained clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.