4-501.11; Core; Several gaskets throughout are torn.- Equipment shall be kept in good repair and condition.- Please replace gaskets.
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.
6-501.11; Core - Walk-in freezer had significant ice build-up on exteriors of evaporator.- Physical facilities shall be in good repair.- Please repair walk in freezer.
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; Observed multiple plastic containers that were deemed clean with debris still on them.- Equipment food contact surfaces and utensils 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.
4-501.11; Core; Several gaskets throughout are torn.- Equipment shall be kept in good repair and condition.- Please replace gaskets.
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.
6-501.11; Core - Walk-in freezer had significant ice build-up on exteriors of evaporator; and far right freezer evaporator fan was not spinning.- Physical facilities shall be in good repair.- Please repair walk in freezer.
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)(2) and (B); Priority - Liquid egg in small reach-in refrigerator (located unopened in back of unit) was 44F and air temperature of unit was 45F...Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by placing TCS foods from this unit into another properly functioning refrigerator.
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
4-301.11; Priority Foundation - One reach-in refrigerator was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide required temperatures...CDI by moving TCS* foods to properly functioning refrigerator. 3-501.15; Priority Foundation - Gravy from can stored at room temperature was cooling in tightly covered containers time marked at 6:27 am this morning. Gravy temperature was 48F when checked at 10:20 am (almost 4 hours later). Sausage burritos in tightly covered container in walk-in cooler were also time marked at 6:27 am. Burritos temperature range was 43-46F when checked at 10:17 am (again; almost 4 hours later)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by placing cooling gravy and burritos in walk-in freezer for faster cooling. NOTE: Remember that TCS* foods cooling from room temperature preparation must cool to 41F or less within 4 hours.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core - Some coffee filters were stored uncovered/unprotected...Single service disposable food/beverage items shall be kept original protective package or covered clean container until used...Store filters in their original plastic bags.
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 - Walk-in cooler door gasket was torn; and several reach-in refrigerators; shelf in utensil washing area and other storage had shelves/legs that were peeling and/or rusting...Food service equipment shall be kept in good repair. Equipment doors and seals shall be kept intact and tight...Replace torn door gasket and damaged shelving with similar approved equipment. 4-502.11 (A) and (C); Core - Several food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 - Observed soiled interiors of middle rinsing and right sanitizing sink of 3-comp sink...Warewashing equipment shall be kept clean to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.
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 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 - A few reach-in freezers had ice accumulation and debris/crumbs on bottom interiors. One refrigerator had ice build-up on back interior. Undersides of 3-comp sink drainboards were soiled...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of areas above; and remove accumulated ice from units.
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.
6-501.18; Core - Undersides of one men's bathroom urinal were soiled...Plumbing fixtures such as urinals and toilets shall be kept clean...Increase urinal 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.
5-501.114; Core - One dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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 - Walk-in freezer had significant ice build-up on exteriors of evaporator; and far right freezer evaporator fan was not spinning. Faucet at mop sink/can wash in small utility room off dining room leaked when water was turned on. Some floor tiles were missing/damaged by back kitchen mop sink/can wash; and some small holes were in walls...Physical facilities shall be kept in good repair...Repair damaged; leaking or non-functioning fixtures above; and seal wall holes. 6-501.12; Core - Floor surfaces had grease/debris accumulation under fryers and behind/under large ice machine...Physical facilities shall be kept clean...Increase flooring 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core - One see-thru refrigerator had unshielded fluorescent light bulb; and one hot lamp above fry area had peeling/damaged protective coating...Where food and clean equipment/utensils are exposed; light fixtures shall be effectively shielded or be shatter-proof or shatter-resistant...Effectively shield light fixtures mentioned above.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - One bulk cream dispenser had two inch long dispensing tube...Bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from chilled dispenser...Cut bulk milk dispensing tube as stated above.
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 - Several refrigerator door gaskets were torn/detached or warped; and several reach-in refrigerators had shelves with peeling/rusty ends. Chemical storage shelves were rusty/peeling...Food service equipment shall be kept in good repair. Equipment doors and seals shall be kept intact and tight...Repair damaged equipment above with similar approved equipment. Ensure refrigerator doors seal properly.
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 - American cheese slices and bulk bag yogurt in reach-in refrigerators were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Liquid egg in carton; whole shell eggs and butter pats using time as a public health control (proper procedure was provided); but they were not labeled with times they were put out at room temperature and/or expiration times...TCS* foods using approved time as a public health control (TPHC) shall have a time stamp/sticker of when they were initially put out at room temperature and/or expiration times...CDI by time stamping foods or voluntarily discarding them.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - A few reach-in refrigerators were not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide required temperatures...CDI by moving TCS* foods to properly functioning refrigerators and having technician work on units before end of inspection.; 3-501.15; Priority Foundation - Gravy from can stored at room temperature was cooling in covered container...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by uncovering cooling gray for faster cooling. NOTE: Remember that TCS* foods cooling from room temperature must cool to 41F or less within 4 hours.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Some ice was accumulated on boxes of food in walk-in freezer (from leaking pipes above)...Food shall not be stored under leaking water lines or under lines on which water has condensed...Remove ice from food boxes. Until evaporator leaks are fixed; keep catch pans under leaking/dripping ice.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14; Core - Large containers of chlorine sanitizer with wiping cloths had concentration less than 50 ppm...Moist and soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by changing wiping cloth sanitizer solution.
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 - Many food containers stored as clean had significant old stickers and sticky residues on exteriors. A few reach-in freezers had ice accumulation on bottom interiors...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above; and properly defrost freezers.
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.
5-501.114; Core - One dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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 - Walk-in freezer had significant ice build-up on lines below evaporator with ice on some food boxes below. Faucets were dripping/leaking at one handsink; at 3-compartment sink and at mop sink/can wash off dining area. No cold water was available at right sink of 3-compartment sink (possible cross-flow of hot water into cold water?)...Physical facilities shall be kept in good repair...Repair leaking condensation/evaporator lines and water faucets.
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.
4-501.11; Core; The walk-in freezer has a small amount of ice buildup along the pipe connected to the condenser. Equipment shall be maintained in a state of 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.