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) Pizza Make-Line Refrigerator on the right is not holding food at 41F as required: Chicken 45F; Ground Beef 46F; Tomato Slices 49F; Ham 49.3F; roasted Garlic 64F; Ricotta Cheese 49.5F. Manager entered a Service Request for the refrigerator to be repaired.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) One pizza refrigerator has a lot of water pooled inside. Repair the refrigerator to redirect condensation. . Pizza Refrigerator needs repair to hold food at 41FCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) One pizza refrigerator has a lot of water pooled inside. Repair the refrigerator to redirect condensation. . Pizza Refrigerator needs repair to hold food at 41F; manager entered a service request during today's inspection. . Small refrigerator door does not close properly and tends to rest in the open position. Adjust closure mechanism. Maintain equipment 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No food protection manager on site. 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. Discussed options for ServSafe class today.
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.
6-302.11 Toilet tissue is lacking. Supply toilet tissue at each toilet. -Pf Requested toilet paper be added to dispensers.
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 Soap Dispenser in the kitchen has a broken handle. Soap dispensing can still occur but it is no longer intuitive. One employee admits he doesn't know how to use the soap dispenser in the broken condition. Manager instructed him today and he successfully obtained hand soap from the broken Ecolab dispenser. Maintain equipment in good repair. Manager attempted to order a soap dispenser during today's inspection and was unable to locate where to order the Ecolab dispenser from. She contacted another store and asked they supply this location with a replacement soap dispenser.
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 4-602.13 Nonfood Contact Surfaces (C) 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces (C) Food Preparation Sink is not clean. Use soapy water clean the sink after each use. Rinse; apply sanitizer. Sink should be cleaned after each use. Cleaning of the sink was advised today. . Exterior of the dishmachine is not clean. Clean the dish machine frequently and effectively.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray Bottles are not correctly labeled. Solution of full strength bleach is labeled as sanitizer. Unlabeled bottle that appears to be pink quaternary ammonium sanitizer contains floor cleaner. Working containers of chemicals shall be accurately labeled as to the common name of their contents. Bleach bottle was corrected and floor cleaner was emptied and the entire spray bottle discarded.
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.
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) Walk in cooler floor is not clean. Floor in the back kitchen under shelving and handwashing sink is not clean. Interior door to the walk in cooler is soiled. Wall near the handwashing sink in the front is not clean. Maintain these physical facilities clean and free of 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.
2-102.11 (A) - (C )(1); (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf; No certified food protection manager onsite during inspection; and priority violations observed during inspection. Manager was aware of foodborne illness risks and other food safety requirements. No points deducted. Ensure a manager with ServSafe or other approved food protection manager is onsite when food is being served; sold or prepared.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No food protection manager on site. 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. CDI- sent information on how to obtain certificate.
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.
4-703.11(B); Priority; Dish machine cycle ran 5-6 times and after last cycle dish plate simulator read 157F. First cycle was 135F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Dish machine was off at beginning of inspection and manager stated machine sprays water after each cycle and it is turned off after use. It took several cycles for machine to heat up. Items will be washed; rinsed and sanitized in three compartment sink until dish machine is serviced.
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; Several items on the make line were observed holding above 41F; chicken; pizza sauce; sausage; and tomatoes at 43-45F. TCS (Time/temperature Controlled for Safety) foods shall be held cold at 41F or below. Items relocated to another cooler during inspection; managers educated about keeping food in other coolers until this cooler is serviced.
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.
4-903.11(A); (B) and (D); Core; Several metal bowls; and plastic containers stacked on shelf above three compartment sink and on clean dish rack with water nested between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Items moved during inspection.
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.
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; Walk-in cooler shelving soiled with black residue buildup. Shelving for dry goods has minor dust buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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.