2-102.12 (A) 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Several chemical spray bottle were not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Sheet pan of dough being stored on top of trash can. Food shall be protected from miscellaneous sources of contamination.
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.
minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Reach in freezer appears to have evaporator frozen. Items are still frozenCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Reach in freezer appears to have evaporator frozen. Items are still frozen; move to another location and repair as necessary. Wire shelves on wall are very rusty- replace.
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) Cleaning needed of wire shelves in walk in cooler and general interior/exterior of equipment. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Cleaning needed of wire shelves in walk in cooler and general interior/exterior of equipment. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude 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.
2-102.12 (A) 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.
5-205.11 Hand sink to left of walk inc oooler had sheet pan being stored on top. Handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - Removed.
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.
4-202.11 Plastic lid on shredded cheese cracked and piece missing. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. Disposed of at time of inspection. No points taken.
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) Some cleaning for build-up on wire shelves over make line and walk in cooler wire shelves. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Some cleaning for build-up on wire shelves over make line and walk in cooler wire shelves. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude 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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) At the time of inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection; there wasn't a person in charge with the food protection manager certification. The person in charge shall be a certified food protection manager.; Repeat
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in back prep area was inaccessible due to large sheet tray being stored on top of basin. Handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - PIC immediately removed this item upon inspector's arrival.
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 3-501.18 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) Ravioli observed with a date of 11/19 that has not yet been discarded. Temperature control for safety; ready to eat foods foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded this product at time of inspection. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Several temperature control for safety; ready to eat foods such as meatballs; red sauce; penne; ham; sausage; marinara; etc. were not properly date marked to indicate the date in which the product was prepared or when the original packaging was opened in order to track the 7 day shelf life. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - Advised PIC to date products that were missing labels in order to determine the 7 day 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Large sheet tray of dough being stored on top of trash can upon arrival for inspection. Food shall be protected from miscellaneous sources of contamination. Corrected During Inspection - PIC removed this item immediately upon inspector's arrival.
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.
notedCode 4-903.11(A)(C) Pizza boxes observed being stored directly on floor in back storage area next to back door where restrooms are located. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Pizza boxes observed being stored directly on floor in back storage area next to back door where restrooms are located. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the 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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall surrounding spout at mop sink is in poor repair and is no longer smooth; cleanable and nonabsorbent due to missing piece. Physical facilities shall be maintained in good repair.; Repeat 6-501.12 Cleaning; Frequency and Restrictions (C) Ceilings around air vents have dust build up. Inside of cabinets at drink station have debris 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of inspection; there wasn't 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.
4-501.112; Priority Foundation; Hot water dish machine is not registering the appropriate temperature on the final rinse gauge. Gauge is consistently displaying 126 F during the final rinse cycle. In a mechanical operatoin; the temperature of the hot water sanitizing rinse as it enters may not be more than 194 F; but shall meet 180 F. Verification required.
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; ; All temperature control for safety items on the salad bar registering at 45 F (ham; pepperoni; cheese; lettuce; romaine; spring mix). Temperature control for safety foods shall be maintained at 41 F or less. Cooked chicken wings observed on counter top at 60 F upon arrival for inspection. All TCS items in pizza make unit observed between 43-50 F such as ham; sausage; beef; pepperoni; meatballs; and chicken wings. Pizza sauce and marinara observed on counter tops at room temperature (57 F). Corrected During Inspection - PIC stated TPHC was being utilized for salad bar; though there wasn't a time indicator present to represent when these items were removed from temperature control at 41 F or less. Inspector discussed utilizing 4 hour Time as Public Health Control procedure for these items and provided template. Pizza make unit temperature was manually adjusted and PIC immediately contacted refrigeration to assess the unit. All items underneath make unit that were registering beow 45 F were placed into walk in cooler. Inspector advised PIC to discard all TCS items on top of make unit (ham. sausage; tomatoes; pepperoni; beef).
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; Pasta; red sauce; and mozzarella cheese not properly labeled to indicate when these products were prepared or opened in order to track the 7 day shelf life. Temperature control for safety; ready to eat foods shall be dated if under refrigeration for more than 24 hours in order to determine the disposition of that product. Corrected During Inspection - Inspector provided education and guidance for these items and advised PIC to place appropriate date on them.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Several chemical spray bottle were not properly labeled to identify the contents inside the container. Working containers used for storing poisonous or toxic materials shall be clearly and individually labeled. Corrected During Inspection - PIC immediately labeled these items.; 7-207.12; Priority; Employees refrigerated medicine observed being stored in back two door reach in cooler with and above food items. Medicines belonging to employees shall be stored in a package or container and kept inside a covered; leakproof container that is identified as a container for the storage of medicines. Corrected During Inspection - PIC immediately placed this item into a container with label.
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.
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 observed being stored directly on floor in back storage area next to back door where restrooms are located. Single use items shall be stored at least 6 inches off of floor.; 4-502.13; Core; Aluminum pans and lids observed being reused. Single use and single service items may not be reused.
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; Large make unit at back prep line registering betweel 43-50 F. Tape observed on outsides of three compartment sink; which is not smooth; cleanable and nonabsorbent. 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 above prep area and dish area observed with debris build up. Cabinets underneath buffet and where plates are stored in lobby area have debris build up. Debris build up in cabinets underneath soda dispenser. Insides and outsides of dish machine have debris 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.
6-501.11; Core; Wall surrounding spout at mop sink is in poor repair and is no longer smooth; cleanable and nonabsorbent due to missing piece. 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.