6-501.12; Core; Floor is soiled in the walk-in freezer. Physical Facilities must be cleaned as often as necessary to keep them clean.
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 (B) The ice scoop is laying flat in the ice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. The ice scoop handle was placed up once REHS spoke to PIC.
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 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. There were employee drinks that were stored near the ice area and condiment station. CDI... The drinks were placed in the break room. This is a repeat item but it was not severe enough to take full credit.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some dishes that were stored as clean that were greasy to the touch. Dishes stored as clean must be free of grease. This is a repeat item but it is not severe enough to take full credit. CDI.. The dishes were placed at the three compartment sink to be washed again.
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) Maintain TCS foods in hot holding at 135F or above. -P The chicken patties were being held at 122F. This potentially hazardous food must be held hot at 135F. CDI.. The chicken patties were placed in the trash can.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor near the sinks and food prep areas. Clean the floor in the dry storage room to remove the debris. Clean the floor at the cooking station. Clean the floors at a frequency necessary to eliminate build-up.
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.
2-401.11; Core; Employee drinks were stored on the same shelf as clean dishes. Employee drinks must be stored in designated areas where the contamination of exposed Food; clean Equipment; Utensils and Linens can not result. The item was corrected by moving the drink.
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.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that were greasy to the touch. All Equipment Food-Contact Surfaces stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again. There was a great improvement on the cleaning of the dishes.
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; Clean the gaskets on the cold-hold units. Clean the storage shelves to remove any debris. Equipment shall be kept of an accumulation of dust; dirt; Food residue; and other debris.
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; Core; The dumpster door was not closed and there was no employee taking out trash. The dumpster doors must remain closed if trash is not being deposited in the dumpster. CDI.. The dumpster door were closed.
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; Clean the floor on the food prep and severing line. Physical Facilities must be cleaned as often as necessary to keep them clean.
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.
2-301.14; Priority; Employees were taking off blue gloves after cooking raw food products and not washing their hands. Employees were taking food orders outside and them coming back into the kitchen without washing their hands. Employees were sweeping the floor and then went on to touch food bags. Employees must wash their hands after engaging in activities that contaminate the hands. Employees must wash their hands after switching from raw foods and working with ready-to-eat foods. CDI... The employees were instructed on proper handwashing. Employees were instructed on when handwashing is to take place. The employees were properly washing their hands before the end of 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.
6-301.12; Priority Foundation; The handwashing sink near the ice machine did not have any paper towels. All handwashing sink must be provided with a hand drying provision. CDI... Hand towels were placed at the handwashing sink.
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.
4-501.114; Priority; There were several chlorine sanitizer buckets that were showing less than 50 parts per million sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The sanitizer buckets were corrected to 100 parts per million. ; 4-601.11 (A); Priority Foundation; More than half of the dishes stored as clean were very greasy to the touch. There were several dishes stored as clean that had day dot stickers on the them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
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; At the start of the inspection shell eggs were held out and was holding at a temperature of 48F. This potentially hazardous food must be held cold at 41F or below. CDI.. The eggs were placed back in the cold hold unit to cool off. The eggs were at 41F before the end of the 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Chemicals were stored on top of and with the clean dishes at the three compartment sink. Toxic materials must be stored so they can not contaminate Food; Equipment; Utensils; and Single-Service items. CDI.. The chemical packages were removed.
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.
4-903.11(A); (B) and (D); Core; Several clean dishes were stored on very dirty shelves. Clean dishes must be stored in a clean; dry location. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. CDI.. The dishes were placed at the three compartment sink to be washed again.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The sanitize compartment of the three compartment sink was very dirty. There were clean dishes in the compartment. Throughout the day clean the three compartment sink at a frequency necessary to prevent recontamination of Equipment and Utensils. CDI.. The three compartment sink was 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.
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; Clean the air drying shelves and speed racks to remove the debris. Clean out the bottom of the cold hold units. Clean the gaskets on the cold hold units. Clean the storage shelves. Clean around the cooking equipment. Equipment must be kept free of Food residue; and other debris.
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.
5-501.115; Core; There was lots of trash on the outside in the can wash area of the dumpster. A storage area and enclosure for Refuse must be maintained free of unnecessary items. CDI... The dumpster was cleaned during the inspection.; 5-501.113; Core; The dumpster doors were left open and there was no employee placing trash in the unit. The dumpster doors and lids must be kept closed when trash is not being placed in the unit. CDI.. The dumpster doors were closed.
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; Clean the floor in the dry storage area. Clean the floor on the food prep and serving lin. Physical Facilities must be cleaned as often as necessary to keep them clean. CDI... The serving lines were cleaned during the inspection.
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.