4-901.11(A) Observed multiple clean plastic; inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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 Reach in cooler gaskets have food/grease build-upCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 Reach in cooler gaskets have food/grease build-up; also walk in cooler shelves. Non-food contact services shall be clean to sight and touch.
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 6-305.11 Cell phone on prep table. Personal items shall be kept in areas that they cannot contaminate foodFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Cell phone on prep table. Personal items shall be kept in areas that they cannot contaminate food; wares or single service items.
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.
2-102.12 No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
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.
notedCode 3-304.14(E) Sanitizer bucket stored on floor. Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(D) Wipe in almost empty sanitizer bucket not submerged. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. AlternatelyCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E) Sanitizer bucket stored on floor. Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(D) Wipe in almost empty sanitizer bucket not submerged. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. Alternately; establishment may use spray on sanitizer and single use towels.
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.
4-901.11(A) Observed multiole clean plastic inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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 4-202.11 Mulitple plastic container lids in walk in cooler have bad cracks. Multi-use food contact surfaces shall be smoothCleaning and sanitizing
4-202.11 Mulitple plastic container lids in walk in cooler have bad cracks. Multi-use food contact surfaces shall be smooth; free of breaks; cracks; chips; pits and similar imperfections. Disposed of.
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 Cleaning needed of wire shelves in walk in cooler. Non-food contact services shall be clean to sight and touch.
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 Floors have food debris under shelving and equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. 6-501.11 Several inch hole in wall above prep table. Physical facilities 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.
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) Beef; cheese boneless chicken; and meatballs observed without date marks. Temperature control for safety; ready to eat foods shall have dates that indicate when the product was opened or prepared in order to track the 7 day shelf life. Once the 7 day shelf life has been met; the product shall be discarded .Corrected During Inspection - Advised PIC to provide dates on TCS/RTE products that were missing labels.; Corrected During Inspection
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Clean dishes observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying. Zero points deducted as previous violation was corrected.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Facility does not have a person in charge with the food protection manager certification. The person in charge 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.
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; Temperature control for safety foods such as chicken; cheese; tomato; salami; boneless chicken; ham observed at 48 F. Steak in large make unit observed at 50 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items and completely emptied small make unit and will discontinue use until it has been assessed by refrigeration company. Steak was also voluntarily discarded at 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.
3-501.18; Priority; Lettuce; chicken; chicken wings; pizza sauce; and meatballs observed without date marks. Ham observed with prep/open date of 3/8; which exceeds the 7 day shelf life. Temperature control for safety; ready to eat foods shall have dates that indicate when the product was opened or prepared in order to track the 7 day shelf life. Once the 7 day shelf life has been met; the product shall be discarded. Corrected During Inspection - Advised PIC to provide dates on TCS/RTE products that were missing labels and discard product that exceeded shelf life.
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; Pizza boxes stored directly on floor in back storage area. Single use salad containers stored directly on floor at prep line next to shelving. Single use items shall be stored in a clean; dry location where they are at least 6 inches off of 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.
4-501.11; Core; Small make unit is failing to maintain 41 F or less at the time of inspection . Equipment shall be maintained in good repair and proper adjustment.
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.
4-602.13; Core; Shelving throughout has debris build up. Outsides of bulk food containers have debris build up. Outsides of pizza oven have debris build up. Insides of make units have food 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.