notedCode Observation: Food service containers (sauces) do not have labels 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pastaFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Food service containers (sauces) do not have labels 3-302.12 Food Storage Containers Identified with Common Name of Food (C) 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.
notedCode Observation: Visors are being worn in place of hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Visors are being worn in place of hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
notedCode Observation: Bottle of oil not labeled with ingredients. Ensure that all working contianers of food once removed fom original container are labeled with contents. CDI: Bottle was removed and labeled during inspection. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Bottle of oil not labeled with ingredients. Ensure that all working contianers of food once removed fom original container are labeled with contents. CDI: Bottle was removed and labeled during inspection. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
Observation: Mops ar enot stored to air dry after use. 6-501.16 Drying Mops (C) Store mops for air drying after 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.
5-501.113 Covering Receptacles (C); Outdoor waste receptacle was found with both lids opened. Outdoor waste receptacles shall have tightly fitted coverings and doors. Keep lids closed when the receptacle is not in use. 5-501.115 Maintaining Refuse Areas and Enclosures (C); Outdoor waste area has trash buildup on the ground and needs to be cleaned. Refuse areas shall be maintained organized so their is not trash buildup on the land/ground.
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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC on duty was not a certified food protection manager. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. Obtain certification for all shift managers.
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 3-501.18 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); Meatballs opened over 7 days ago according to date marking were still being stored inside of the main prep cooler. After being opened or prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Meatballs were set at the 3 compartment sink to be 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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Sanitizer bucket holding wet wiping cloths was found being stored on the floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils.
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.
3-304.12; Core; Scoops were found being stored inside of a food container with their handles directly touching the food. IF utensils are stored in food containers; they shall be stored with their handles clearly above the food in order to prevent potential contamination.
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.
3-304.12; Core; Scoop was found being stored inside of a food container with its handle directly touching the food. IF utensils are stored in food containers; they shall be stored with their handles clearly above the food in order to prevent potential contamination.
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.
5-203.12; Core; The only customer restroom toilet is not functioning and PIC states that customers are being told there are not public restrooms. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. If authorized by LAW and urinals are substituted for toilets; the substitution shall be done as specified in LAW. Repair urinal to provide required restroom.
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; Handwashing sink was found with no paper towels. All handwashing stations shall be provided with a hand drying provision. CDI- Paper towels were provided during the inspection.
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.
3-501.17; Priority Foundation; Cut lettuce was found with no date marking. PIC was unsure when this lettuce was opened/prepared. After being opened or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- PIC voluntarily discarded cut lettuce.
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; Priority Foundation; Repeat; According to the variance sauce cannot exceed 36hours at room temperature. Observed tomato sauce holding at room temperature without time holding stamp; the sauce was placed at room temperature earlier today according to PIC. Maintain and provide to the regulatory authority; upon request; records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points; Pf (2) Monitoring of the critical control points; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Sauce shall be marked with the time of preparation to determine how long it can be held until discard. CDI- Sauce was marked with time it was removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-202.12; Core; Observed handsink hot water 69F-93F at front handsink and hand sink inside restroom. handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Manager agreed to adjust hot water temperature to meet requirement. ; 6-301.14; Core; Observed handwashing sign not available inside restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.EHS provided sign.
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.
4-601.11 (A); Priority Foundation; Observed dried food residue around food prep sink. Observed white debris inside container stored as clean above 3 comp sink. Observed black residue on can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; Priority Foundation;When asked; Manager stated that variance for pizza sauce allows sauce to be held at room temperature for 72 hours. According to the variance sauce cannot exceed 36hours at room temperature. Observed tomato sauce holding at room temperature without 36 hours time holding stamp; the sauce was placed at room temperature on 10/8/23. Maintain and provide to the regulatory authority; upon request; records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points; Pf (2) Monitoring of the critical control points; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Sauce shall be marked with the time of preparation to determine how long it can be held until discard. Item discarded. Corrected During Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.