3-501.13 ; Core; Toppings such as ham thawing on counter. TCS foods shall be thawed under refrigeration of 41F or less; or completely submerged under running water.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Cell phone on prep table. Lockers or other suitable facilities shall be used for the orderly storage of employee 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.
4-602.11 (E )Soda dispenser has white build-up at nozzle area. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Chloring spray bottle of bleach not labeled. However it was stored in a holder that was marked as bleach. Label working containers of toxic materials such as cleaners and sanitizers.-Pf Labeled bottle at time of inspection. No points taken.
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.
3-501.13 ; Core; Meatballs thawing on pizza oven rack. TCS foods shall be thawed under refrigeration of 41F or less; or completely submerged under running water.
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 3-304.12 (B) Found scoop handle touching product in container of flour. Store in product with handles up and extending out of foods. 3-304.12 (D) Two scoops for gelato sitting in standing water. When running water is used for storing utensils for moist foodsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) Found scoop handle touching product in container of flour. Store in product with handles up and extending out of foods. 3-304.12 (D) Two scoops for gelato sitting in standing water. When running water is used for storing utensils for moist foods; the water velocity must be sufficient to flush particulates to the drain.
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 6-501.11 Door fell off cabinet to left of soda dispenser. Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Door fell off cabinet to left of soda dispenser. Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) No points 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.
3-501.16 Mac and cheese packages on make line stacked above cool line and holding at 59F. Cold potentially hazardous food shall be kept at 41F or below. Manager voluntarily discarded food.
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 3-501.14 Cooling (P) Two large containers of marinaraFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Two large containers of marinara; both of which were cooked and cooled yesterday; observed between 45-47 F inside walk in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. Corrected During Inspection - Discussed proper cooling methods with PIC to ensure ice baths or ice wands are being utilized and that smaller containers with lesser portions are used for rapid cooling. Inspector advised PIC to discard items at the time of 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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sinks in front service area were blocked by cutting board and display case being stored on top of the basins upon inspectors arrival. All handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - Cutting board was immediately removed by employee and display case was relocated therefore handwashing sinks are now accessible.
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 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) Romaine and spring mix stored on top of products inside make unit observed at 50 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately discarded these items.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Several temperature control for safety foods such as chickpeas (1/20); steak (1/22); lasagna (1/15); and gyro meat (1/17) observed that have exceeded the 7 day shelf life and had not yet been discarded. Discard temperature control for safety; ready to eat foods once 7 day shelf life has expired; if it is not been labeled; or if the label is incorrect. Corrected During Inspection - PIC immediately discarded items. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) All deli meats inside low boy cooler underneath grill did not have date marking indicators. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - Advised PIC to label these product with proper date in which it was opened or prepared.
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.
notedCode 3-501.15 Cooling Methods (Pf) Marinara was cooled in largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Marinara was cooled in large; deep containers that did not allow adequate air flow to the product for rapid cooling. Quickly cool foods using methods such as open/vented shallow pans; large ice baths; active stirring; etc. as cold air must flow around product to remove the heat. Corrected During Inspection - Discussed proper cooling methods with PIC to ensure ice baths or ice wands are being utilzied and that product is in shallow container with lesser product to allow for rapid cooling. Advised PIC to discard item.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Lids to fryer observed being stored directly on floor. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the 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 4-602.13 Nonfood Contact Surfaces (C) Shelving in dry storedCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Shelving in dry stored; bulk seasoning containers; and metal gate that surrounds dough mixer have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Several food storage containers observed with sticker residue build up. Slicer; per PIC was utilized yesterday; but still has food build up in crevices. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Advised PIC to clean these items further prior to use.
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; Condensation leak observed in walk in cooler; which is causing standing water onto floors. Plumbing systems shall be maintained in good repair.
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.
3-501.14; Priority; Three large containers of pizza sauce (canned TCS product at ambient temperature) observed between 43-46 F inside walk in cooler. **Temperature control for safety foods shall be cooled within 4 hours to 5ºC (41ºF) or less if prepared from ingredients at ambient temperature; such as canned products. Corrected During Inspection - Inspector discussed proper cooling with PIC to ensure ice bath is supplied to product along with ice wand or that product is broken down into smaller portions/containers for quicker cooling. Additional points not taken as cooling progress was achieved for marinara. At last inspection; cooling at ambient temperature for TCS items was not a 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Pizza sauce (canned TCS product at ambient temperature) observed in walk in cooler that was prepped and cooled yesterday in a large; deep container with the lid tightly sealed on top; which did not allow adequate air flow for rapid cooling. Corrected During Inspection - Inspector discussed proper cooling with PIC to ensure ice bath is supplied to product along with ice wand or that product is broken down into smaller portions/containers for quicker cooling.
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.