minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Minor cleaning needed on some reach in cooler gaskets and racks in walk in cooler.
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.
5-205.11 (A) handwash sink by kitchen entrance by bar not working. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Note: Work order in.
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.
3-501.16(A)(2) Wings cooling are at 68F on cooling rack in kitchen. Maintain TCS foods in cold holding at 41F or less. Wings moved to walk in cooler.
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 3-501.15 When cooling hot foodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 When cooling hot foods; use rapid cooling equipment such as walk-in cooler or freezer. Moved to walk in cooler. Points taken on 22. .
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 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Slicer has food residue build up along small parts and crevices. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC removed slicer for further cleaning 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.
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) Spicy beer cheese and beer cheese inside reach in cooler at cook line were observed at 50 F. Ricotta inside ice bath observed at 50 F. Basil pesto sauce in squeeze bottle observed at 60 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded all items holding above 41 F.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) All temperature for safety; ready to eat foods inside small make unit at cook line were not properly date marked to indicate when the item was opened or prepared. Items to include red sauce; cut tomatoes; cooked sausage; etc. Pizza sauce underneath pizza make unit bear dates that state 12/14; rather than 1/14 which is the date they were actually prepared per PIC. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC voluntarily discarded all items inside unit. Labels on pizza sauce were modified to correct date. Inspector discussed the importance of ensuring dates are accurate and that all TCS/RTE foods are properly labeled.
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 4-203.13 Pressure Measuring DevicesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-203.13 Pressure Measuring Devices; Mechanical Warewashing Equipment (C) Pressure gauge on hot water dish machine is only reaching 10-11 PSI; whereas the data plate requires 15-25 PSI. Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate.
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 5-205.15 Maintain a plumbing system in good repair. Plumbing to dish machine spray sink has detachedWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Maintain a plumbing system in good repair. Plumbing to dish machine spray sink has detached; therefore causing standing water onto floor.
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.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrivalHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrival; inspector observed employee fill up squeeze bottle with water from handwashing sink at cook line. Handwashing sinks shall be used for handwashing only. Corrected During Inspection - Inspector discussed this with PIC to ensure handwashing sinks are for handwashing only and that water used for food prep is filled from prep sink instead. 5-202.12 Handwashing Sinks; Installation (C) Handwashing sinks throughout are not meeting 100 F requirement. Main handwashing sink at kitchen entrance observed at 86 F; 94 F in server station outside of kitchen; 70 F in sunroom server station; 93 F in both restrooms; 80 F at cook line; and 94 F at dish area. All handwashing sinks shall be supplied with water of at least 100 F.
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 3-501.14 Cooling (P) Large container of red sauce in walk in cooler observed between 55-60 F. Date marking sticker states that the product was prepared today. Per PICFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Large container of red sauce in walk in cooler observed between 55-60 F. Date marking sticker states that the product was prepared today. Per PIC; employees prepped this product at 9 am; therefore product did not reach 41 F within 4 hours of cooling from ambient room temperature. TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Corrected During Inspection - PIC had employees discard the sauce that was not properly cooled and restart the process of making new red sauce; while modifying the cooling process to ensure 41 F is achieved 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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Marinara; spicy beer cheese and regular beer cheese were observed inside steam unit between 118-125 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Per PIC; these items have been inside steam unit since 11am. PIC immediately discarded 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 3-501.15 Cooling Methods (Pf) Precooked chicken observed at 52 F inside walk in cooler. Prep date on chicken was today's date. Red sauce observed cooling in largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Precooked chicken observed at 52 F inside walk in cooler. Prep date on chicken was today's date. Red sauce observed cooling in large; deep container that does not facilitate heat transfer or allow adequate air flow to product for rapid cooling. Correced During Inspection - PIC had employees discard the sauce that was not properly cooled and restart the process of making new red sauce; while modifying the cooling process to ensure 41 F is achieved within 4 hours. Per PIC; chicken was prepped about 3 hours ago; therefore employees immediately removed items and placed onto sheet pan for quicker cooling to achieve 41 F within 4 hours of initial prep.
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 6-501.111 Controlling Pests Several flies present throughout kitchen and dish area. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Several flies present throughout kitchen and dish area. The premises shall be maintained free of insects; rodents; and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-304.14(B) Sanitizer buckets throughout were observed between 0-100 ppm of quaternary ammonia sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 3-302.15 Washing Fruits and Vegetables (C) Avocados inside make unit at prep line still have stickers in tactOther
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (C) Avocados inside make unit at prep line still have stickers in tact; therefore were not properly washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready to eat form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-903.12 Plates observed being stored underneath handwashing sink plumbing lines in sunroom server station. Do not store cleaned equipmentEquipment and utensils
4-903.12 Plates observed being stored underneath handwashing sink plumbing lines in sunroom server station. Do not store cleaned equipment; utensils; linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. 4-901.11(A) Clean dishes observed being stacked while still wet. Air dry equipment and utensils after cleaning and sanitizing.
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 6-403.11 (A) Employee drinks without lid and straw observed being stored on shelving above three compartment sink. Employee water bottle observed being stored over food prep surfaces. Employee drinks observed being stored directly next to gloves and single use items. Areas designated for employees to eat and drinkFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (A) Employee drinks without lid and straw observed being stored on shelving above three compartment sink. Employee water bottle observed being stored over food prep surfaces. Employee drinks observed being stored directly next to gloves and single use items. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination.
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.