5-205.11(A) handwash sink to right of 3 comp. sink full of wiping cloths and scrubbers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusty shelving in kitchen. Equipment shall be kept 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.
4-602.13; Core; Wire shelving in walk in cooler needs cleaning. 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.
3-501.17; Priority Foundation; Date marking missing on cold cuts in reach in coolers. Potentially hazardous foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. corrected by date marking.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusty shelving in kitchen. Equipment shall be kept 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.
4-602.13; Core; Wire shelving in walk in cooler has food/grease 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.
notedCode 3-302.11 Raw shell eggs stored over ready to eat foods in reach in cooler. In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Raw shell eggs stored over ready to eat foods in reach in cooler. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-202.11 Plastic containers with severe cracking. 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. -Pf Disposed of at time of inspection. 4-501.11 Some rusty wire shelving on walls and in tall reach in cooler. 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 4-501.14 Cleaning needed for soil build-up on 3 compartment sink faucet and sprayerCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Cleaning needed for soil build-up on 3 compartment sink faucet and sprayer; and black residue on backsplash. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils.
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 (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) Food storage containers; stored as clean on drying rack; observed with visible food debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed these items and placed them into the dish area for further cleaning prior to use. 4-602.11 (E ) Ice machine has black and pink build up along inside shield. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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) All temperature control for safety food products observed between 42-50 F inside make unit behind stove top. Temperature control for safety foods to include cheeses; pepperoni; salami; roast beef; turkey; cooked onions; noodles; tomatoes; coleslaw; sour cream; pulled pork. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately voluntarily discarded all foods and restocked the unit using ice underneath products. Per PIC; repair company is scheduled to assess unit today.
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) Door to reach in cooler containing raw meats at prep/cook line is not closing properlyCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Door to reach in cooler containing raw meats at prep/cook line is not closing properly; though all items were observed at 41 F or less. Make unit behind stove top is failing to maintain 41 F or less. 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.
2-301.14; Priority; Employee observed handling raw chicken; then proceeded to change gloves; without a handwashing step in between; and returned to ready to eat foods. Employee observed picking food off of floor without washing hands and changing gloves. Employee shall wash hands when switchen between working with raw food and working with ready to eat food as well as after engaging in activities that contaminate the hands. Corrected During Inspection - PIC observed these errors with inspector and immediately addressed them with employee. Employee removed gloves and washed hands after both occurrence.
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.
3-403.11; Priority; Beer cheese (67 F); velveeta cheese (72 F); mashed potatoes (88 F); and chili (75 F) were not properly reheated to 165 F prior to hot holding in steam unit. Reheating for hot holding shall be completed within 2 hours and the time the food is between 41 F and may not exceed 2 hours. Corrected During Inspection - Products were immediately removed from steam units and placed on stove top and flat top to be reheated up to proper temperatures.
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.
3-501.17; Priority Foundation; Temperature control for safety; ready to eat foods such as hot dogs; baked potatoes; ham; and turkey were observed without date marking indicators. Temperature control for safety; ready to eat foods shall be dated with the day it was opened or prepared. Corrected During Inspection -Advised PIC to remove these products and have them properly date marked.; 3-501.18; Priority; Au jus and black bean patties bear a prep date of 8/16 inside walk in cooler. Blue cheese with date mark from 7/28; that was not properly dated; inside make unit. Temperature control for safety; ready to eat foods shall be dated with the day it was opened or prepared and discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - PIC immediately discarded these items and had the blue cheese properly dated to reflect the actual date it was opened.
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.
3-501.13 ; Priority Foundation; Reduced oxygen packaged salmon and tuna observed in walk in cooler and reach in coolers in sealed reduced oxygen packaging that states to remove the product from the package prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Corrected During Inspection - PIC removed product; instructed employees to immediately open all packages; and will ensure it is thawed properly moving forward.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Fruit flies present thoughout the facility at the time of inspection. The premises shall be maintained free of insects; rodents; or 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.
4-602.13; Core; Shelving throughout facility has debris build up; including in cabinet underneath soda dispenser in server station. Top of dish machine has 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.
6-501.12; Core; Floors throughout underneath equipment have debris build up. Walls behind equipment have debris build up. Physical facilities shall be maintained 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.
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; Make unit on left side of cook line behind fryers observed at 52 F. Temperature control for safety food products such as pasta salad; coleslaw; ranch; blue cheese; black beans; lettuce; cheese; baked potatoes; cooked brussel sprouts observed between 50-54 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately removed and discarded all TCS foods that were effected. It was discovered that the plug had fallen out of the outlet of the unit; therefore it was able to lower back down to 41 F prior to placement of restocked 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.
3-501.13 ; Priority Foundation; Reduced oxygen packaged salmon and tuna observed in walk in cooler and reach in coolers in sealed reduced oxygen packaging that states to remove the product from the package prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Corrected During Inspection - PIC removed product and will ensure it is thawed properly moving forward.
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.
5-501.115; Core; Standing liquid and trash build up inside dumpster corral. Storage areas for refused shall be maintained clean.
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; Floors throughout underneath equipment have debris build up. Walls behind equipment on prep line have debris build up. Physical facilities shall be maintained 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.